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Vegan Strawberry Chocolate Ice Cream Cupcakes

July 18 2017 Happy Cow veggie blog 

What better way to cool off on a hot July day than with ice cream, right? Especially when it’s vegan ice cream! Forks Over Knives has created a super fun way to enjoy ice cream – as a cupcake! These chocolate strawberry ice cream cupcakes are easy to make and are sure to help you beat the heat! Here’s how they’re made: Read the recipe in full here. The post Vegan Strawberry Chocolate Ice Cream Cupcakes appeared first on The Veggie Blog.

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts

July 16 2017 Vegan Richa 

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsVegan Gluten-free Lemon Donuts Recipe. 1 Bowl or Blender. These baked gluten free doughnuts are amazingly soft and moist. They are Grain-free, Easy, Zesty. Use lemon or lime. Baked Vegan Doughnuts. Glutenfree Grainfree Soyfree Yeast-free Paleo Can be nutfree. I keep trying gluten-free baking on and off. Some recipes that I try from cookbooks turn out ok to a mess. Doughnuts are a difficult baking task esp if made gluten-free, as they are supposed to be soft, moist, airy and a bit chewy. These baked doughnuts come very close. And the best part is that they use a few ingredients(flour lemon, leavening, flavor), no xanthan gum, no rice flour, no oats, no grain!  I looked again to my Indian roots to make these doughnuts. Chickpea flour/­­besan makes a great dhokla, which is a steamed savory cake. It uses just 1 ingredient, chickpea flour and spices and some leavening and boom, you have a soft, moist cakey bread. I used a similar batter, added a bit of starch to hold the shape better, and some almond flour for texture and volume. You can easily make these without the almond flour. Just add more flour.  These doughnuts come out better with besan. Chickpea flour makes a stronger flavor and slightly less moist version. Yes they are not the same flour. Besan is flour of skinless brown chickpeas or chana dal and chickpea flour in the US is generally white chickpea /­­garbanzo bean flour. Besan is available online on amazon or in Indian stores(its very cheap in Indian stores). If you use chickpea flour, add more zest and dont store the donught longer than a few hours. The chickpea flour flavor gets more prominent. Lets get to these lemony bites! Continue reading: Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsThe post Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts appeared first on Vegan Richa.

Hibiscus Orange Blossom Turkish Delight

July 12 2017 Golubka Kitchen 

Hibiscus Orange Blossom Turkish Delight This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box. I’ve since completely forgotten about rahat lokum, dismissing it as an outdated sweet of my semi-hungry childhood, until I was in Moscow a few months ago. There is a high-vibe sweets brand sold in some grocery stores in Russia, which makes chocolate, wafers and such, with surprisingly wholesome ingredients, cool herbal add-ins, and a pleasantly low amount of non-refined sugar. I always make a point of hunting down some of their stuff to bring back home. This time around, I discovered a new product of theirs, which was a healthier, green tea-flavored Turkish Delight. It was delicious and disappeared in no time once my family got a taste of it back in Florida. I quickly got the urge to figure out my own recipe, as I often do with these types of obsessions. Thankfully, I’m no stranger to the thickening and gelatinizing properties of arrowroot (starch from a tropical tuber) and agar-agar (sea vegetable). Both make for the perfect, allergy-friendly and healthful alternative to cornstarch, which is traditional to Turkish Delight recipes. After some consideration, I decided to color my delight with hibiscus tea, as a tribute to the pink treats of my childhood, and because I’m generally obsessed with hibiscus and its million health benefits. For an extra aromatic finish, I added some orange blossom water instead of the more commonly used rose water, which truly takes this treat to the next level. When coated in arrowroot powder, this Turkish Delight looks surprisingly professional, as though it was store-bought. The cool thing is that in reality it’s pretty easy to make at home, just take a look at the video above to see the whole process. For sweetener in this recipe, I used an organic blend of stevia and honey from Whole Earth. I’ve had a pretty turbulent relationship with stevia over the years. I’ve always wanted to get into it as a sugar substitute, knowing that it’s totally natural, free of calories, and a zero on the glycemic index, but I just cannot get used to its potent, powerful flavor (when extracted it’s something like 200 times sweeter than sugar!). Any time I add pure stevia extract to anything, it’s all I can taste, and that flavor lingers in my mouth for hours in an unpleasant way. Thankfully, Whole Earth Sweetener Co. figured out that when mixed with other, more traditional sweeteners, stevia is barely distinguishable, and they offer a few carefully considered stevia blends. The neat thing is that because of stevia’s potency, you only need half of the amount of their sweetener in any given recipe. In other words, this Turkish Delight recipe only calls for 1/­­4 cup of the honey and stevia blend, while you would need twice the amount (1/­­2 cup) of pure honey or maple syrup to achieve the same sweetness without the stevia. After trying the Whole Earth stevia-honey blend, as well as their stevia-raw sugar blend, I’m totally on board. I love being able to use less sugar in my sweet recipes, and I’m hoping that these products can help me ease into a love affair with pure stevia, some day :) I’m curious to hear about your guys’ experience with stevia. Do you use it? Did it take you some time to get used to it? Any tips and stories are much appreciated! Hibiscus Orange Blossom Turkish Delight   Print Serves: about 48 pieces Ingredients 3½ cups purified water 2 tablespoons dried hibiscus flowers ⅔ cup plus ¼ cup arrowroot powder, divided ¼ cup stevia-honey blend or ⅓ - ½ cup pure honey or maple syrup 4½ tablespoons agar agar powder (not flakes) 1¼ teaspoon orange blossom water or rose water Instructions Combine the water with the hibiscus in a medium saucepan and bring to a boil. Remove from heat, cover and let the tea steep for 30 minutes. Prepare an 8 x 8-inch square, rimmed dish by lining it up with parchment paper. Set aside. Strain the hibiscus tea. Mix ½ cup of the tea with ⅔ cup of the arrowroot powder in a medium bowl. The mixture will be quite thick and difficult to mix at first. Set aside. Pour the rest of the hibiscus tea into the same saucepan used for brewing the tea. Add the sweetener and the agar agar powder, whisk to combine and bring to a boil over medium high heat. Lower the heat to a simmer and simmer for 5 minutes, whisking periodically. At the end of the 5 minutes, give the prepared arrowroot mixture a good stir and slowly pour it into the saucepan with the agar mixture, stirring vigorously. The mixture will be very thick and stretchy. Remove from heat and add in the orange blossom water, whisking to combine. Immediately spoon the mixture into the prepared dish, evening it out as much as you can. Place the dish into the refrigerator for 1-2 hours, until the mixture is completely set. Once set, lift the delight square out of the dish onto a cutting board, using the extending ends of the parchment paper. Slice into around 48 cubes and roll them in the remaining ¼ cup arrowroot powder to coat. Store refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Cosmic Sweet Potato Chocolate Truffles Almost Savory Raw Chocolate Raw Honey Maca Pancakes, a Weekend Breakfast Honey-Roasted Pears with Vanilla Cashew Cream .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 Hibiscus Orange Blossom Turkish Delight appeared first on Golubka Kitchen.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Savory Yogurt Bowl + London

June 1 2017 Green Kitchen Stories 

Savory Yogurt Bowl + London We love yogurt in our family*. The unsweetened, thick, creamy and tangy kind. We enjoy yogurt for breakfast (with fruit) and sometimes dessert (with dates + chocolate + nuts). We top our soups with yogurt, we add it to smoothies and ice pops and we also dress our salads with it (Isac likes to dress himself with it as well). Yogurt works remarkably well both with sweet and savory flavors. And yet, the thought of making a yogurt bowl with savory toppings instead of sweet, had never struck us before. But as we were playing around with this crunchy cucumber and melon salad with spiced chickpeas, we (and with we, I humbly mean ME, MYSELF and I - as in, not David) had the simple idea to put them on a bed of yogurt instead of doing the usual yogurt dressing. In theory, it’s more or less the same thing but in reality it’s so much better. The warm, rich and spicy chickpeas on a bed of cold, thick and tangy yogurt, with the addition of a fresh salad with lots of crunch. It’s simple but yet so very good. And quick too. I’m sure there are plenty of savory yogurt bowls all over internet, but now they are also in our kitchen. *David and Isac are actually intolerant to dairy but yogurt is their weak spot. We buy oat yogurt for them but David often chooses a day of stomach ache just to enjoy a bowl of plain yogurt. And Isac has literally been caught with his hand in the yogurt jar more than once. Coconut yogurt has a fantastic taste and consistency but is simply too expensive to enjoy more than as an occasional treat (very keen on giving Ashley’s versions a try though!). Hey hey hey, wait a sec. This is David acting as proofreader today and I just noted Luise’s attempt at hijacking my idea. This recipe = my idea. Just wanted to make that clear. I’ll give the word back to her now. The salad is super quick as you just need to chop everything up. We found that crunchy vegetables like cucumber, celery, sturdy roman lettuce and radishes work really well here, with the avocado and melon adding softness and sweetness. The yogurt is, well, just yogurt. It needs to be quite thick to hold up the topping - our preference is Greek yogurt but choose whatever you prefer. The only thing that needs a little more preparation and heat are the spiced chickpeas. Even if the ingredient list looks long, it’s simply spices, oil and chickpeas and the result tastes way better than just using plain chickpeas. They have a rich, spicy and slightly nutty flavor which works so well with the freshness from the yogurt and the crunchy and sweet salad. VARIATIONS There are plenty of ways to vary this recipe and we’re going to leave you with a few ideas. - Whisk some creamy goat’s cheese into the yogurt. It will dissolve, become smooth and give the yogurt a more mature flavor. - If you don’t have all the spices at home for the chickpeas, use what you find. A bread spice mix works great along with a little cayenne. A turmeric or curry version would be interesting too. - You can skip the salad and pour the yogurt into small sealable jars with spiced chickpeas on top. Store them in the fridge for a quick snack. - Vegans can of course use a vegan yogurt option or simply settle for the salad with warm chickpeas stirred through. - Roasting the chickpeas in the oven together with eggplant or pumpkin could be amazing on top of the yogurt as well. Let us know if you have any other favorite variations on savory yogurt bowls and we can include them in this list. Savory Yogurt Bowl with Spicy Chickpeas & Cucumber Salad Serves 4, or 2 very hungry persons Cucumber & Melon Salad 1 cucumber 1 small (or 1/­­2 regular) melon (we used Piel de Sapo but honeydew would also work) 1 spring onion 2 celery stalks 10-15 fresh mint leaves 1 avocado 6 radishes 1/­­2 roman lettuce 1/­­2 lemon, juice 1 tbsp cold-pressed olive oil Spiced warm chickpeas 2 tbsp sunflower seeds 1 tbsp sesame seeds 2 tsp fennel seeds  1 tsp coriander seeds 1 tsp cardamom seeds 1/­­2 tsp sea salt 1/­­2 tsp ground cayenne 1/­­2 tsp ground cumin 1/­­2 tsp ground paprika powder 1/­­4 cup – 1/­­2 cup cold-pressed olive oil 1 x 14 oz /­­ 400 g can cooked chickpeas, drained and rinsed For serving 2 cups plain full-fat Greek yogurt  For the cucumber & melon salad:  Wash all produce. Cut cucumber and melon in large bite-size pieces. Trim and finely slice spring onion, celery and mint leaves. Cut the avocado in half and remove the stone, then cut into cubes. Trim the radishes and thinly slice them. And chop the roman lettuce. Place all prepared ingredients in a mixing bowl, squeeze over lemon juice, drizzle with olive oil and a little salt, give it a good toss and set aside. For the spiced warm chickpeas:  Add all seeds and spices (except for the ground spices) to a dry skillet, heat gently for a couple of minutes while stirring. When the spices starts to pop and smell fragrant, they’re done. Pour into a mortar and give them a few bashes with the pestle (alternatively on a cutting board and use the back of a chef’s knife). Transfer the seeds and spices back to the skillet. Now add oil (start with the lesser amount and add more later on if it looks dry), ground spices  and chickpeas and heat on low temperature for 2-3 minutes. Stir to combine. When the chickpeas are warm and covered in spices and seeds, remove from the heat. Dollop the yogurt into four bowls. Use the back of a spoon to smooth it out. Arrange the salad on one side of the yogurt and the spiced warm chickpea on the other side. Drizzle a little extra oil on top. Enjoy immediately while the chickpeas are still warm. ********* LONDON + BATH In all my excitement over a simple bowl of yogurt, I almost forgot to mention that we are coming to London and Bath next week for a couple of book events. We’re very excited and can’t wait to meet some of you! We’re having a supper club at Grace Belgravia on Monday 5 June, 7-10 pm. More info here. We’ll do talk and Q&A at Whole Foods Market in Kensington on Wednesday 7 June, 6.30 pm. More info and tickets here. We’ll also do a talk and cooking demo at Topping & Company Booksellers in Bath on Friday 9 June, 7.30 pm. More info and tickets here. Finally, we’re having a hands on cooking class at Bertinet Kitchen in Bath on Saturday 10 June, 10 am. Tickets here (only one left). Big love!

Cauliflower Risotto from The Blossom Cookbook

May 17 2017 Oh My Veggies 

This vegan risotto is made from cauliflower rice thats cooked up in creamy cauliflower sauce and served over polenta cakes with sautéed shiitake mushrooms.

Cocolate Chai Banana Cake

May 13 2017 Veganpassion 

Cocolate Chai Banana Cake Mama deserves something really good for Mother's Day! Yes, she really deserves it - and I'm not there to hug her *baddaughter* That's why I thought: chocolate always helps and my mother loves chocolate banana cakes. It might seem awful to expect your mother to bake her own cake on her special day but maybe the cute looking pictures will comfort her a little. So you can do better as I and spoil your mom on Mother's Day here's one of my new favorite recipes. And still Mother's Day is not the only day to spoil your mother! Makes one cake (7 inch diameter/­­18cm diameter) Preparation time: 2 hours Soak time: 4 hours  Baking time: 25 minutes For the biscuit: 3 3/­­4 cup spelt flour 1 1/­­4 cup raw cane sugar 2 tbsp. vanilla sugar 1/­­3 cup hazelnuts 1 tbsp. baking powder 1/­­3 cup cocoa 1 pinch cinnamon 1 tsp. chia spice 1 can aquafaba (chickpea water) 1/­­2 cup oil 2 1/­­2 cup water with gas Preheat oven to 356°F (180°C) Upper-/­­Lower heat. In a mixing bowl mix together flour, sugar, vanilla sugar, hazelnuts, baking powder, cocoa, cinnamon and chai spice. Whip the aquafaba 10-15 minutes until its stiff.  Mix Oil and water to the flour mixture and stir until the dough is smooth. Carefully fold in the aquafaba. Divide dough on three spring pans and bake at 356°F for 25 minutes. Take the cake out of the oven and let it cool off. Carefully unstick the cake out of the form and cut off the top to straighten the cake.  For the chocolate cashew cream: 3/­­4 cup cashews 1/­­2 cup + 2 tbsp. water with gas 2 bananas, ripe 1 2/­­3 cup chocolate decorations Soak in the cashews over night or at least 4 hours. Pour off and wash the nuts. Mash the nuts with one banana. Chop the chocolate and add to it. Blend until the cream is smooth. Put the cream in the fridge to keep it cold until it is solid enough to decorate with a tube.  Take the other banana and cut it in small pieces. Spread the pieces on the lower bottom of the biscuit. Spread some cream on it and put the next biscuit on top. Again spread with cream and put the last biscuit on top. Spread the rest of the cream around the cake and decorate with sweets, cream or fresh berries. Have lots of fun with baking and enjoy!!

35 Vegan Mother’s Day Brunch Recipes

May 5 2017 Vegan Richa 

35 Vegan Mother’s Day Brunch RecipesVegan Mother’s Day Recipes. 35 Vegan Mother’s Day Brunch Ideas.  Cinnamon Rolls, Pancakes, Frittata, Scrambles, Stuffed French Toasts, Muffins and more vegan breakfast brunch recipes for Mother’s Day. Gluten-free Options. My Mom will be visiting a few days after Mother’s Day. She has been a pillar of strength for the family since I remember. She always has boundless love to give. My nieces are visiting as well and they will be keeping the grandma (my mom) busy, entertained and very happy. Breakfast has been a favorite meal for mum. At my parents’ home in India, it is an elaborate affair starting with warm lemon water or juice (carrot + opo squash or bitter gourd), followed by seasonal fruits. Followed by some news (reading or tv), then some hot fresh savory breakfast with masala chai, followed by a few assorted raw nuts.  In my home here. things are governed by the varying schedules, but we almost always make time for a sit down breakfast served with hot masala chai with almond milk. I am looking forward to even more elaborate breakfasts, and lunches and dinners during mom’s visit week.  Here are a few options from the blog to cook up for Mother’s Day. Sweet or Savory or both. Happy Mothers Day to all Mums!Continue reading: 35 Vegan Mother’s Day Brunch RecipesThe post 35 Vegan Mother’s Day Brunch Recipes appeared first on Vegan Richa.

Asparagus Protein Pancakes

May 3 2017 Veganpassion 

Asparagus Protein Pancakes Have you guys ever tried asparagus with pancakes? Delicious! To it a light and creamy sauce....yumm! I'm really into flours from different legumes.Green pea flour, red lentil flour or chickpea flour are so good in a sponge mixture. You can get a nutty taste with pumpkin seeds flour. Try it out! Makes 4 Portions. Preparation time: 30 miuntes For the pancakes: 1 1/­­2 cup legumes flour 1 1/­­2 cup whole spelt flour 1 tsp. baking soda salt 2 1/­­2 cup water oil for baking In a mixing bowl mix both flours, baking powder and salt. Stir in the water and let it stand for 10 minutes. For the veggies: 17 oz asparagus 10 oz champignon 1/­­2 leek 2 tbsp oil salt, pepper, nutmeg Peel off the lower thrid of the asparagus and cut off a size of a thumb. Cook it for 10-12 minutes. Cut the champignons and leek in slices. Heat oil in a pan and roast the veggies and spice it. For the creme: 2 tbsp oil 2 tbsp whole grain flour 1 1/­­2 + 2 tbsp oat milk 1 tbsp apple vinegar salt, pepper, nutmeg a bunch of lemon balm Heat the oil in a pot and stir in flour. While stiring add half of the oat milk. Chop the lemon balm and stir into the sauce. Add the other half of the sauce and spice it. Serve pancakes, veggies and cream and enjoy!

Sweet Potato Cakes with Lime and Avocado

April 24 2017 Oh My Veggies 

These crispy sweet potato cakes are seasoned up with garlic, ginger and spicy chile peppers, and served with fresh cilantro, avocado and a squeeze of lime.

Turmeric Carrot Muffins

April 23 2017 Vegan Richa 

Turmeric Carrot MuffinsTurmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option. These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.  These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below. Continue reading: Turmeric Carrot MuffinsThe post Turmeric Carrot Muffins appeared first on Vegan Richa.

Mung Dal Fritters – Baked Moong Dal Pakoda

April 18 2017 Vegan Richa 

Mung Dal Fritters – Baked Moong Dal PakodaMung Dal Fritters – Baked Moong Dal Pakoda. Petite yellow lentils (split and skinned mung beans) soaked and blended to a batter to make pakoda/­­Bhajji with onions and greens. Use red lentils or chickpea flour for variation. Vegan Gluten-free Recipe These easy fritters use moong dal /­­ Mung dal which are split and skinned green moong beans. Moong Dal is often used to make dishes where chickpea flour is used, such as pancakes, fritters /­­pakora etc.  Moong Dal is often called petite yellow lentils in grocery stores like whole foods. See Dal names and photos here. Mung Dal makes soft nutty fritters. Add just onions and greens or add shredded veggies of choice to this versatile batter. You can use red lentils (split red lentils) to make these fritters as well. Red lentil batter does not hold its shape as well.  There are many kinds of pakoda/­­ pakora/­­bhajji/­­fritters in Indian cuisine. Some use besan(gram flour), chickpea flour, other bean or pea flour, some others use soaked moong dal or urad dal to make the batter. Some are simple spiced with cumin, mustard or carom seeds, some use have a tempering with curry leaves, and some others use spice blends. Most are deep fried.  Make these moong dal pakoda for a change from chickpea flour fritters. Serve with Mint Cilantro Chutney or other chutneys of choice or with Kadhi (spiced yogurt sauce). You can also use the batter to make thin pancakes like chickpea flour pancakes and serve for snack or breakfast. Let me know in the comments how they turned outContinue reading: Mung Dal Fritters – Baked Moong Dal PakodaThe post Mung Dal Fritters – Baked Moong Dal Pakoda appeared first on Vegan Richa.

mug pizza recipe | pizza in microwave recipe | 2 mins mug pizza cake

April 8 2017 hebbar's kitchen 

mug pizza recipe | pizza in microwave recipe | 2 mins mug pizza cakemug pizza recipe | pizza in microwave recipe | 2 mins mug pizza cake with step by step photo and video recipe. basically a quick and cheat version which is prepared very similar to mug cakes within minutes. this veg pizza recipe does not involve any fancy toppings as the baking is quick and hence reduced to minimal. also the mug pizza is prepared in flat bottom small mug so that the flour cooks properly. Continue reading mug pizza recipe | pizza in microwave recipe | 2 mins mug pizza cake at Hebbar's Kitchen.

Quick Blender Pancakes, Three Ways

March 22 2017 Golubka Kitchen 

Quick Blender Pancakes, Three WaysThis post was created in partnership with Revol. So excited to share this recent discovery with you today. If you follow us on instagram, you may have seen me posting an abnormal number of pancake photos recently. That would be because Ive been cooking some variation of blender pancakes almost every morning for the past couple of weeks. Seriously obsessed. Blender pancakes start out with whole grains instead of flour, which get soaked overnight in purified water. Soaking not only softens the grains and makes them more blend-able, but also awakens the life within each individual grain and rids them of phytic acid, making them more bioavailable and easier to digest. You could use a number of grains here, but I find raw buckwheat to be the perfect neutral base. Buckwheat is also incredibly nutritious, and is actually not a grain at all, but a fruit/­­berry of the buckwheat plant (related to rhubarb!). In the morning, simply combine your soaked grains with a liquid and other add-ins in a blender, whirl everything into a smooth batter and you are ready to fry up your pancakes. Its all super quick, easy and so tasty, and there is a lot of room to get creative, too. The whole process kind of reminds me of making a smoothie because the flavor combo possibilities are endless, and because you can just throw a bunch of ingredients into the blender and expect totally delicious results (almost) every time. I offer three of my favorite flavor combinations here, two sweet and one savory. The orange, sweet potato pancakes are subtly sweetened with maple syrup and jazzed up with spices. They are hearty, warming, and very kid-friendly. The green ones are flavored with matcha and studded with sesame seeds that add tiny pops of crunch throughout. Matcha is the star in this variation, youll be able to taste its lovely, grassy and sweet notes very well. The pink, savory pancakes, combine beet with spices, ginger and greens, making them a great option for those who favor a non-sugary breakfast. I love them with our avocado mayo, but you can employ pretty much any one of your favorite, creamy sauces as an accompaniment. Whichever variation you try, you will love how easily they come together and how forgiving the recipes are in terms of add-ins. I know by now youve noticed the beautiful plates/­­cups /­­enamel board in the photos. They are from Revol, a French cookware and bakeware brand with a newly launched website. They sent me a few items of my choice from their Color Lab and Crumple collections, and I was blown away by the quality of their wares. The half-glazed dinner plates are handmade in France and feel incredibly sturdy. They stack up perfectly when you store them in the cupboard and are just a true pleasure to eat off of. I couldnt resist the pink crumple cups because they are adorable, and because I was missing vessels of that size in my kitchen. They are the ideal size for espresso or cappuccino, if thats your thing, but I will be using them for my occasional morning ginger-turmeric shots. The little cheese plate/­­presentation board is hand-dipped in enamel, and will make for a perfect snack board at any get-together. All the pieces are refined and minimal, yet they still feel warm and welcoming, and you can definitely sense the hand in all of them. Everything is oven and dishwasher safe, too, so there’s a perfect balance of beauty and utility. Spiced Sweet Potato Blender Pancakes   Print Serves: about 12 pancakes Ingredients 1 medium sweet potato coconut oil for roasting sweet potato and frying ¾ cup raw buckwheat groats - soaked in purified water overnight 1 tablespoon sesame tahini or other nut/­­seed butter 1 cup almond milk or water 1 teaspoon apple cider vinegar ½ teaspoon baking powder pinch of sea salt 1 teaspoon cinnamon ¼ teaspoon ground nutmeg 4 cardamom pods - green shells removed (optional) ½ teaspoon ground ginger (optional) 1 tablespoon maple syrup, plus more for serving 1 tablespoon ground flax or chia seeds (optional) 2 tablespoons hemp seeds (optional) Instructions Preheat oven to 400°F (200° C). Prick the sweet potato with a fork several times and place it on a parchment paper-covered baking tray. Roast for 40-50 minutes or until tender throughout. Let cool, then peel. Alternatively, peel the sweet potato and roughly chop it into cubes. Place onto a parchment paper-covered baking tray and roast for 30-40 minutes, until tender. Mash the sweet potato pieces a bit with a fork when you are measuring out 1 cup of the flesh in the next step. Drain the buckwheat over a colander and rinse very well. Combine it with 1 cup sweet potato flesh, sesame tahini, almond milk/­­water, apple cider vinegar, baking powder, salt, spices and maple syrup in an upright blender, and blend until smooth. Add flax/­­chia and hemp seeds, if using, pulse to combine. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with fresh fruit, maple syrup/­­honey, yogurt and/­­or cacao nibs. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers. 3.5.3226 Matcha Sesame Blender Pancakes   Print Serves: about 8 pancakes Ingredients ½ cup raw buckwheat groats - soaked in purified water overnight ½ cup almond milk or water 1 teaspoon matcha powder 1-2 tablespoons maple syrup, plus more for serving 1 tablespoon sesame seeds (I used black) Instructions Drain the buckwheat over a colander and rinse very well. Combine it with almond milk/­­water, matcha, and maple syrup in an upright blender, and blend until smooth. Add sesame seeds and pulse on low to mix the seeds into the batter. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 more minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with more sesame seeds, coconut flakes, fresh fruit, maple syrup/­­honey, yogurt, etc. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers. 3.5.3226 Savory Beet Blender Pancakes   Print Serves: about 9 pancakes Ingredients ½ cup raw buckwheat groats - soaked in purified water overnight ½ cup whole sorghum groats or more buckwheat/­­barley/­­quinoa etc. - soaked in purified water overnight ½ small cooked beet 1 tablespoon sesame tahini ½ cup water 1 teaspoon apple cider vinegar 1 teaspoon tamari or more to taste ½-inch piece ginger ¼ teaspoon baking powder 1 teaspoon smoked paprika ½ teaspoon cumin ⅛ teaspoon red pepper flakes 1 tablespoon chia or flax seeds (optional) 1 tablespoon nutritional yeast (optional) 1 tablespoon dulse (optional) large handful chopped spinach/­­kale leaves or small handful sliced scallions avocado mayo - for serving (optional) Instructions Drain and rinse the buckwheat and sorghum very well. Combine the grains with the beet, sesame tahini, water, apple cider vinegar, tamari, ginger, baking powder, smoked paprika, cumin, red pepper flakes, and chia/­­flax, nutritional yeast, dulse, if using, in an upright blender and blend until smooth. Add chopped spinach/­­kale/­­scallions and pulse to mix in. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with avocado mayo/­­plain yogurt/­­any sauce of choice and more sliced scallions. 3.5.3226 You might also like... Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Raw Greenylicious Herb Soup and BBQ Grissini by Earthsprout Kaffir Lime Mango Ice-Cream .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 Quick Blender Pancakes, Three Ways appeared first on Golubka Kitchen.

20 Turmeric Recipes Vegan Glutenfree options

June 1 2017 Vegan Richa 

20 Turmeric Recipes Vegan Glutenfree options20 Recipes with Turmeric. Turmeric Cauliflower Rice, Turmeric Chocolate Marble Loaf, Golden Iced Tea, Turmeric Miso Soup, Turmeric brussels spouts and more. Vegan Gluten-free Turmeric Recipes. Soy-free options.  Turmeric is one of the common spices used in Indian food. We grew up eating food which had turmeric in most meals. Most Dals, curries, veggie sides have Turmeric added to them in small amounts. Some creamy white sauces, Indo- chinese food or snacks were exceptions.  Fresh turmeric is a bit more bitter than powder and can be an acquired flavor. Dried powdered turmeric root (turmeric powder) is more easily available than fresh turmeric root. Powdered turmeric in larger amounts can also add a bitter profile to the dish. The overall flavor might be pronounced for some, ok or undetectable for many. With the interest in Turmeric recently increasing because of many beneficial properties, I now experiment with Turmeric in other applications other than Indian food as well. Try a few of these to start on your Turmeric adventure. In a Sauce, soup, dals, with cauliflower rice, as Turmeric Lentil Fritters (pic above), in sushi roll, in muffins, cakes, Iced tea and more. Continue reading: 20 Turmeric Recipes Vegan Glutenfree optionsThe post 20 Turmeric Recipes Vegan Glutenfree options appeared first on Vegan Richa.

Gluten-Free Blueberry Lemon Scones

May 25 2017 Golubka Kitchen 

Gluten-Free Blueberry Lemon Scones This post was created in partnership with Bob’s Red Mill. When I was writing my first cookbook four years ago, I was completely infatuated with developing gluten-free baking recipes and baking almost every day. More than that, I was really into making my own flours (by blending whole grains in my Blendtec), and mixing my own gluten-free flour blends. I am one of those crazy people that enjoys making everything from scratch, but I also did all of those things out of necessity, since there were no high-quality gluten-free flour blends out on the market. Things have really changed since then! Health food stores are now flooded with all kinds of exotic flours and flour blends, which makes me a little less compelled to make my own. I still do from time to time, but I feel comforted by the fact that I can pick up a gluten-free flour blend in the store and whip up some tasty scones without getting messy with the blender and tons of jars. I should add that I don’t have a gluten sensitivity, but a few people I like to share scones with do, and I also just really love the challenge that gluten-free baking presents. I’ve been baking with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and can confidently say that it’s the best pre-mixed gluten-free flour blend I’ve tried. The blend was formulated to substitute wheat flour in baking recipes in exact amounts, which makes it super easy to use if you ever want to try your hand at a gluten-free version of your favorite recipe. These blueberry lemon scones are my favorite thing I’ve made with the flour so far. I’ve tested three batches, and each one has disappeared within a day, with the help of friends and family. They are a true crowd pleaser, and make for a satisfying little breakfast or dessert. Slightly crisp on the outside and nice and crumbly inside, with pockets of blueberries, and a sweet and tangy lemon ‘glaze.’ There’s a lovely zing from lemon zest throughout, and they are pretty low maintenance in terms of preparation, as scones should be. I hope you’ll give them a try :) Gluten-Free Blueberry Lemon Scones   Print Serves: 8 scones Ingredients for the scones ½ cup unsweetened almond milk ½ tablespoon apple cider vinegar ½ cup plus 2 tablespoons gluten free rolled oats 1½ cups 1 to 1 gluten free flour blend ¼ cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top 2 teaspoons baking powder pinch of sea salt zest of 2 organic lemons, divided ¼ cup neutral coconut oil - scoopable, at room temperature ½ cup pistachios - chopped, plus more for garnish 1½ cup fresh or frozen (not thawed) blueberries ¼ cup aquafaba (water from a can of chickpeas or other beans) 1 teaspoon vanilla extract for the glaze ¼ cup cashew butter 1½ tablespoons maple syrup or honey ¼ teaspoon turmeric - for color juice of 1 lemon Instructions to make the scones Preheat the oven to 400° F (200° C). Prepare a baking sheet by covering it with a piece of parchment paper. Combine the almond milk and apple cider vinegar in a small bowl and set aside to make a vegan buttermilk. Pulse the rolled oats several times in a high speed blender or food processor to grind them partially. Combine the oats with the flour, sugar, baking powder, salt and ⅔ the amount of the lemon zest in a medium bowl, toss to mix thoroughly. Add coconut oil and work it into the flour mixture with a fork until mostly mixed in, with some small clumps remaining. Add the pistachios and blueberries, toss to combine. Make a well in the center, add the buttermilk, aquafaba and vanilla, and mix to combine. Take care not to overwork the batter. Transfer the batter to a floured surface and use your hands to form a disk about 1-inch thick. Cut into 8 wedges with a floured knife. Transfer the wedges onto the prepared baking sheet with a spatula or a pie server. Sprinkle some coconut sugar on top of each scone. Bake for 25-30 minutes, or until the edges are golden and crispy. Let cool and drizzle with the glaze (recipe follows), sprinkle with the rest of the lemon zest and pistachios. to make the glaze In a small bowl, combine the cashew butter with the maple syrup and turmeric, mix until smooth. Add lemon juice and whisk until shiny and smooth, add more lemon juice or water if the glaze seems too thick. Drizzle over the scones and enjoy. Notes I learned from Minimalist Baker that coconut oil works best in vegan scones when its not in a frozen or a liquid state, but in between those two and scoopable, the way its sold in grocery stores from. 3.5.3226 You might also like... 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Lime and Dill Rice with Pistachios from Vibrant India + Giveaway

May 17 2017 Golubka Kitchen 

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria-style restaurant that looked like a food court in any American mall, but instead of fast food, the offering consisted of the most mind-blowing, bold-flavored South Indian dishes that weren’t like anything I’d ever tasted before. That ended up being one of the most memorable meals of my life. Since then, I’ve continued to seek out restaurants that specialized in South Indian cuisine, but rarely considered trying my hand at any of the dishes at home. Chitra Agrawal’s debut cookbook Vibrant India changed all of that for me. Chitra has spent years documenting her family’s traditionally vegetarian South Indian recipes on her blog, as well as adapting them to use the local, seasonal produce that she comes across in Brooklyn, where she lives. Her cookbook is a stunning collection of modern recipes, which honor her mother’s South Indian heritage, rooted in the ayurvedic tradition. The cookbook truly opens up a whole new world of cooking to those of us used to a more Western approach to food (and we are giving away a copy, see below :D ). In a her intro, Chitra explains the difference between North and South Indian cooking, and chances are, the Indian food you’ve tried likely originated in the North – think naan, samosas and curries. Cuisine from the South is generally characterized by the use of lentils, rice and specific spice mixtures in dishes like dosa and sambar – delicious stuff that doesn’t get nearly as much attention in the West. The book is filled with Chitra’s super comprehensive explanations of Indian cooking techniques like tempering spices, etc., which takes the intimidation factor out of the recipes. Turns out, making flavorful and authentically rooted South Indian dishes at home is totally doable. I’ve already made the Dosa, Lemony Lentil Soup, Banana, Coconut and Cardamom Ice Cream, as well as a few of the rices, and each one came out explosive in flavor, as well nourishing to the core. One of my favorite chapters turned out to be the Rice and Bread chapter, which offers a ton of ideas on preparing rice to be enjoyed as a main dish. Who would have thought that basmati rice could be so flavorful and substantial?! There are recipes for Lemon Peanut Rice, Fragrant Eggplant and Green Pepper Rice, Coconut Rice with Cashews, and Yogurt Rice with Pomegranate and Mint, but my favorite one of all turned out to be the Lime and Dill Rice with Pistachios, which I’m sharing here. Chitra talks about often getting a hefty bunch of dill from her farm share and not knowing what to do with the volume, which sparked the idea for this recipe that uses up plenty of dill. The result is rice so fragrant that it’s nothing short of heavenly. Chitra explains that she aims to achieve a balance of sweet, sour, bitter, spicy, and savory flavors in her recipes, which is what I mean when I describe her dishes as explosive, and that very much applies to this rice recipe as well. Other chapters within the book include Breakfast and Light Meals, Salads and Yogurts, Stir-Fries and Curries, Soups, Stews and Lentils, Festive Bites and Snacks,  Sweets and Drinks, Chutneys and Pickles – basically a ton of deliciousness packed into a beautiful cookbook. Well done, Chitra! In case you are wondering, the book does call for specialty Indian ingredients that you might not be able to find at your mainstream supermarket. However, if you enjoy cooking and learning about new ingredients, it’s SO worth seeking out a local Indian market in your area. I rely on our nearby Indian market for stocking up on ghee, fresh spices, rice and a variety of lentils, all at an affordable price. All the ingredients are also available online. Giveaway: To enter to win a copy of Vibrant India, leave a comment here letting us know if you would be interested in seeing weekly plant-based meal plans, complete with recipes and shopping lists as a new series on this site. We are thinking of starting up a conversation about meal prep, and would love to gauge your interest! The winner will be selected at random on Wednesday, May 24th. Lime and Dill Rice with Pistachios from Vibrant India   Print Serves: 4 Ingredients for the turmeric rice 1 cup basmati rice (makes about 4 cups cooked) ⅛ teaspoon turmeric powder for the lime and dill rice with pistachios 4 cups cooked turmeric rice 2 tablespoons mild-flavored oil such as canola (I used coconut) ½ teaspoon black mustard seeds pinch of asafetida (hing) powder 1 teaspoon chana dal 1 teaspoon urad dal 5 fresh curry leaves 1 dried red chile, broken in half 1 large shallot or ½ medium yellow onion - finely chopped small bunch of dill - tough stalks removed, chopped ½ to ¾ teaspoon salt 1 teaspoon sambar powder (optional) ¼ cup shelled pistachios - lightly toasted and coarsely chopped juice of half a lime (about 1½ tablespoons), plus more as needed serving options raita or plain yogurt hot pickle or Brooklyn Delhi (Chitras company!) achaar Instructions to make the turmeric rice Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. Drain thoroughly, using a fine-mesh sieve. Place rice and 1¾ cups water in a medium saucepan. Mix in the turmeric powder. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove. Cook until the rice in tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the stove and leave it covered for 10 minutes, to allow the grains to separate. Fluff with a fork. to make the lime and dill rice with pistachios Coat the bottom of a wok (I used a large sauté pan w/­­ a lid) with the oil and place over medium heat. When the oil is hot and shimmering, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds and asafetida. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), immediately add the chana dal and urad dal. Stir to coat with oil, and turn the heat to medium-low. Continue to stir the dals so they evenly roast, until they turn a reddish golden brown and smell nutty, less than a minute. Rub the curry leaves between you fingers a little to release their natural oils, and drop them and the dried red chile into the oil. Cover immediately, as moisture from the curry leaves will cause the oil to spatter. Then stir to evenly coat everything with oil, a few seconds. Add the shallot to the wok and fry over medium heat until softened, less than a minute. Add the dill, ¼ teaspoon of the salt, and a couple tablespoons of water. Turn the heat to medium-low, cover, and cook for 10 to 15 minutes. Stir from time to time. When cooked, the dill should be darker in color and not have as strong a flavor as raw dill. Add the sambar powder. Fry for another minute. Stir in the cooked rice and season with ¼ to ½ teaspoon salt. Stir-fry for 1 to 2 minutes. Mix in the pistachios, reserving a few for garnish. Turn off the heat. Stir in the lime juice and garnish with the reserved pistachios. Taste for salt and adjust as needed. Serve hot with yogurt and hot pickle. 3.5.3226 You might also like... 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Saturday Six | Taco Bowls, Margarita Pops & Turmeric Cupcakes

May 6 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including spicy quinoa taco bowls, creamy coconut margarita pops, and sweet pineapple turmeric cupcakes that are vegan and gluten free.

Vegan Crab Cakes

May 4 2017 Happy Cow veggie blog 

Here’s a recipe for you vegans who miss the taste of seafood! If you use the right ingredients, you can do a great job replicating crab cakes. Chickpeas have a […] The post Vegan Crab Cakes appeared first on The Veggie Blog.

Cornbread Pancakes

May 1 2017 Oh My Veggies 

These simple cornbread pancakes are light and tender, with a texture and flavor reminiscent of honey cornbread.

Turmeric Carrot Muffins with Chia & Coconut

April 23 2017 Vegan Richa 

Turmeric Carrot Muffins with Chia & CoconutTurmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option.  These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.  These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below. Continue reading: Turmeric Carrot Muffins with Chia & CoconutThe post Turmeric Carrot Muffins with Chia & Coconut appeared first on Vegan Richa.

Saturday Six | Tempeh Bolognese, Buffalo Tofu Sliders & Chickpea Fudge

April 22 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including savory tempeh bolognese served atop crispy polenta cakes, spicy Buffalo tofu sliders, and vegan cookie dough fudge made from chickpeas.

Savory Superfood Sprinkle

April 9 2017 Golubka Kitchen 

Savory Superfood Sprinkle I love having a jar of this meal-saver sprinkle in my refrigerator, because it always comes in handy when a quick savory meal or snack is missing a bit of sparkle. The inspiration here comes from sesame salt (gomashio), which is a Japanese condiment made up of a mix of toasted sesame seeds and salt. It’s a genius thing, because there is generally much less salt in proportion to the amount of sesame seeds, but the flavor is still satisfyingly salty, plus toasty from all the sesame. Gomashio is also highly regarded in the macrobiotic diet as a healthier salt alternative. So, sesame salt is my inspiration here, but I mix in a few other healthful, sprinkle-appropriate ingredients – dulse seaweed (iodine = thyroid love), nutritional yeast (B12) and hemp hearts (protein!). I depend on dulse and nutritional yeast for their naturally salty properties, so the amount of actual salt is minimal in this recipe. I like to toast half of the dulse and leave the other half raw, which gives another dimension to its flavor. The whole mix is perfectly salty, toasty, with hints of the sea from the dulse and umami from the nutritional yeast. Most importantly, so many meals and snacks can be saved from being boring with this stuff – salads, veggie bowls, avocado halves, savory porridge, etc. etc. Give it a try! There are some links below, Sunday hugs :) S-Town – you’ve probably already heard of this podcast a million times and possibly already binge-listened to the whole thing. But if you haven’t, we highly recommend this amazing series from creators of This American Life/­­Serial. Georgia O’Keeffe’s Powerful Personal Style + This Interview with Wanda Corn, Curator of Georgia OKeeffe: Living Modern New Zealand Road Trip with a Toddler Heidi Swanson’s Youtube Channel De Maria – this restaurant’s beautiful Instagram Hannah Henderson (owner of the General Store) on Garance Dore Savory Superfood Sprinkle   Print Serves: around ¾ cup Ingredients ½ cup sesame seeds (I used a combination of regular and black) 2 tablespoons dulse flakes 2 tablespoons hemp hearts 2 tablespoons nutritional yeast ½-1 teaspoon sea salt (preferably flaky) Instructions Warm a dry pan over medium heat and add the sesame seeds. Toast, tossing frequently, for 1-2 minutes, until the seeds begin to pop and become fragrant. Be careful, the seeds can burn quickly. Transfer the seeds to a medium bowl. Coarsely grind half of the toasted sesame seeds in a mortar and pestle or a dedicated coffee grinder, and put them back into the bowl. In the same dry pan, toast 1 tablespoon of dulse for 1-2 minutes until fragrant. Stir frequently and take care not to burn. Mix the toasted dulse into the bowl with the sesame seeds, along with the remaining 1 tablespoon of the raw dulse. Mix in the hemp hearts and nutritional yeast. If using flaky salt, massage it into the mixture with your hands to break it down a bit. If using regular salt, just mix it in with a spoon. Keep the mixture refrigerated in an air-tight glass container to preserve the freshness of the raw dulse and to keep the seeds from going stale. Enjoy! 3.5.3226 You might also like... Celeriac Parsnip Mash with Crispy Sage Temaki-zushi Beet Mille-Feuille from the La Tartine Gourmande Cookbook Quick Blender Pancakes, Three Ways .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 Savory Superfood Sprinkle appeared first on Golubka Kitchen.

Chocolate Obsession Spread

March 31 2017 Veganpassion 

Chocolate Obsession Spread Hey guys! I'm on the chocolate side of life with this new recipe. I totally looooooove chocolate (who would have thought that...) and I think that there's a lot of chocolatoholics out there. That's why I created something new. The spread tastes like roasted hazelnuts and chocolate. Everything without any sugar. I used the super delicious birch sugar (xylitol) :-). The best thing about it: the spread takes only 2 (!!!) minutes with a whisk to prepare. You don't need to have a blender! Either to waffles, bread, pancakes, as a filling for cupcakes or as a cream for fruits, prepare some extra portions, it is so delicious! Makes one glass of chocolate spread. Ingredients: 1 cup (250 g) hazelnut butter 40 g cocoa 80 g birch sugar (xylitol) 1/­­2 cup + 2 tbsp. dairy-free milk 1/­­2 tsp. vanilla 1 pinch of salt In a mixing bowl mix hazelnut butter, cocoa, birch sugar, dairy-free milk, vanilla and salt with a whisk until the consistency is creamy. Fill into a airtight closed glass and it will last 4-5 days. Have fun with trying out and have a wonderful Saturday morning brunch!

Apam Balik

March 18 2017 The Lotus and the Artichoke 

Apam Balik It was my first day in Kuala Lumpur… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over - making sort of a sweet taco - and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. “Hey Mister! You try Apam Balik!” Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: “This one for you. Apam Balik. Peanut Pancake!” It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. Weeks later, back in Berlin, I set about to re-create the deliciousness. For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels. Apam Balik crispy, crunchy peanut-filled pancakes recipe from The Lotus and the Artichoke – MALAYSIA makes 4 to 6 /­­ time 30 min + - 3/­­4 cup (100 g) peanuts crumbled or very coarsely ground - 2 Tbs sugar - 1/­­4 tsp sea salt - 1/­­2 cup (60 g) flour (all purpose /­­ type 550) - 1/­­2 cup (50 g) rice flour - 1/­­4 cup (45 g) sugar - 1 Tbs corn starch - 1 tsp baking powder - 1/­­2 tsp sea salt - 1 cup (240 ml) coconut milk - 2 Tbs water - agave syrup or coconut (palm) syrup optional - vegetable oil for frying pan - Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4-5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1-2 min. Remove from heat. - Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20-30 min. - Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. - Pour about 1/­­4 to 1/­­3 cup (60-80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake. - After bubbles appear on surface and underside is golden brown (about 2-3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1-2 min, then flip it back over. Put 2-3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes. - Serve plain, or drizzle pancakes with agave syrup or coconut syrup. Variations: Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1-2 Tbs sweet corn kernels to each pancake filling. vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German   The post Apam Balik appeared first on The Lotus and the Artichoke.


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