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Sesame Mochi

September 25 2018 Robin Robertson's Global Vegan Kitchen 

Sesame MochiThe Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. Sesame Mochi The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. - 1 1/­­4 cups glutinous rice flour (mochiko) ((see headnote)) - 1/­­3 cup sugar - Pinch salt - 1 1/­­4 cups almond milk - 1/­­3 cup sesame paste - 1/­­3 cup cooked white beans - 2 tablespoons confectioners sugar - 2 tablespoons toasted sesame seeds - Coconut flour or finely ground unsweetened coconut, for dusting - In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces. - In a food processor, combine the sesame paste, white beans, confectioners sugar, and sesame seeds and mix well. Set aside. - Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/­­2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling. - Pour about 1/­­2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Sesame Mochi appeared first on Robin Robertson.

Buttermilk-Buckwheat Pancakes

September 24 2018 Meatless Monday 

Start your week on a healthy note with hearty, homemade pancakes! Swapping out half of the flour for buckwheat flour produces the perfect balance of delicate and hearty. Recipe and photo from Oldways and the Whole Grains Council (Karen Mansur). Makes 12 6-inch pancakes   - 3/­­4 cup buckwheat flour - 3/­­4 cup whole white wheat flour - 3 tablespoons sugar - 1/­­2 teaspoon salt - 1 teaspoon baking soda - 3 tablespoons unsalted butter, melted - 1 egg, beaten - 2 cups non-fat buttermilk, divided - vegetable oil Heat a large griddle pan over medium heat.  Prepare batter while pan is heating. Whisk together the dry ingredients (flours, sugar, salt, baking soda) in a large bowl. In a medium bowl, stir egg and 1 cup of the buttermilk until combined, then slowly add in melted butter until incorporated. Add the buttermilk/­­egg mixture to the dry ingredients, stirring to blend.  Add in the remaining buttermilk to batter.  Stir only until everything is combined, batter may be slightly lumpy. Do not over mix. Using a pastry brush, lightly coat the pan with vegetable oil. Ladle 1/­­4 cup batter onto the hot pan. Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes, or until bubbles come the surface. Flip the pancake and cook for another 1-2 minutes, or until golden brown. Serve with butter and maple syrup.     Active Time: 15 minutes Total time: 25 minutes The post Buttermilk-Buckwheat Pancakes appeared first on Meatless Monday.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook! It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available for pre-order now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to pre-order. We’ll also be talking about the pre-order bonus recipe bundle, which is a free gift that we created for anyone who pre-orders the book. SO excited to share all of this with you :) About the Book -- Simply Vibrant will be released on February 6th, 2018, but it’s available for pre-order now. Anyone who pre-orders the book will have access to a free bonus recipe bundle, consisting of 10 brand new, plant-based recipes, which won’t be published anywhere else. Just save your receipt! This is our way of thanking you for your support :) More on the bonus below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Pre-Order Here’s where you can pre-order Simply Vibrant. Many of these outlets are selling the book at a discounted price while it’s still in the pre-order stages. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Pre-Order Bonus Recipe Bundle To show our immense gratitude to anyone who pre-orders the book, we made a little thank you gift in the form of a free Bonus Recipe Bundle PDF. It’s sort of like a mini e-cookbook, complete with 10 brand-new, plant-based recipes that won’t be published anywhere else. The style of the recipes is very similar to that of the recipes in the actual book – everyday meals to make your home cooking more delicious and vibrant. Click here for instructions on how to claim your pre-order bonus and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook! appeared first on Golubka Kitchen.

Chickpea Flour Frittata – Eggless Vegan Frittata

September 1 2018 Vegan Richa 

Chickpea Flour Frittata – Eggless Vegan FrittataChickpea Flour Frittata – Eggless Vegan Frittata Recipe. This Chickpea flour frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe. Nutfree option Jump to Recipe     This filling, savory vegetable frittata from is made with chickpea flour, and vegetables and no Tofu! This batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces. Kala Namak (Indian sulphur salt) adds the eggy flavor to this frittata. If omitting the kala namak (or if you desire additional flavor), add 1/­­4 teaspoon garlic powder and 1/­­4 teaspoon onion powder to the batter. This frittata can be made ahead and served cold. Serve it with some sriracha or your favorite sauce. This Recipe is from my book Vegan Richas Everyday Kitchen, which has several other savory breakfasts as well.Continue reading: Chickpea Flour Frittata – Eggless Vegan FrittataThe post Chickpea Flour Frittata – Eggless Vegan Frittata appeared first on Vegan Richa.

Chickpea Flour Omelets

July 31 2018 Robin Robertson's Global Vegan Kitchen 

Chickpea Flour OmeletsInspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce. Chickpea Flour Omelets Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce. - 1 cup cold water - 1 cup chickpea flour - 2 tablespoons nutritional yeast - 1 tablespoon lemon juice or dry white wine - 1/­­2 teaspoon salt - 1/­­2 teaspoon garlic powder - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon mustard powder - 1/­­4 teaspoon ground black pepper - 1/­­4 teaspoon turmeric - 1/­­2 cup finely chopped scallions ((green onions)) - 3 tablespoons minced fresh parsley or other fresh herb of choice - 4 teaspoons grapeseed oil or cooking oil spray - In a bowl, food processor, or blender, combine the water, chickpea flour, nutritional yeast, lemon juice, salt, garlic powder, baking powder, mustard powder, black pepper, and turmeric and whisk or blend until smooth. Stir in the scallions and parsley. Allow to stand and thicken for 5 to 10 minutes. The mixture should resemble pancake batter. If it is too thick, add a little more water, 1 tablespoon at a time, until the batter is pourable. - Add 1 teaspoon of oil to an 8-inch nonstick skillet or spray it with cooking spray. Heat over medium heat. When the skillet is hot, pour or ladle about 1/­­3 cup of the batter into the hot skillet and move the skillet to spread it evenly in the pan. Cover tightly and cook until the bottom is lightly browned and there are little holes on top, about 4 minutes. Carefully loosen it with a very thin spatula. Flip and cook for another 3 minutes. Transfer the omelet to an ovenproof platter, cover, and keep warm in the oven while you cook the remaining omelets. Continue to made more omelets until all of the batter and filling are used. Serve hot. Loaded Frittata (Variation) Preheat the oven to 400°F. Add 1 cup total of the following ingredients (in any combination) to the omelet mixture: - Chopped pitted Kalamata olives - Soft, minced sun-dried tomatoes - Chopped roasted red bell pepper - Sautéed chopped spinach or thinly sliced zucchini - Sautéed sliced mushrooms - Shredded vegan cheese Transfer the omelet mixture to an oiled ovenproof skillet or pie plate and smooth it evenly into the pan. Bake for about 30 minutes or until firm and lightly browned along the edges. Remove from the oven and let sit for 5 to 10 minutes before serving. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.     The post Chickpea Flour Omelets appeared first on Robin Robertson.

Smashed Cookie Salad with Strawberries

May 30 2018 Green Kitchen Stories 

Smashed Cookie Salad with Strawberries Cookie Salad? Cookie Salad! This is not your typical salad but with the first local strawberries of the year popping up here in Scandinavia, a smashed cookie salad seemed like a proper way to celebrate. Every country think their strawberries are the best, but Swedish strawberries around June and July are truly unbeatable. They are plump, deep red, very sweet and so so good simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie, smash (!) it into bits that we layer with strawberries, whipped cream and elderflowers. Apart from the childishly pleasing feeling of smashing cookies, all those oddly sized bits and pieces also are what makes the salad interesting. It has a great mix of textures and flavors, looks pretty and is very simple. It is a good dessert to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below. But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves. We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it. We love the Swedish allemansrätt! Recipe notes: o We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream. o Use cert gluten-free oats if you are gluten intolerant. o The buckwheat flour can be replaced with regular flour if you like. o You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses. o You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/­­50 cream and yogurt for a more tangy dessert. o If you have mint or lemon balm at home, those would be great additions to the salad. o You can add any edible flowers and they are of course also entirely optional. o If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad. Strawberry and Smashed Cookie Salad Vegan Chocolate Oat Cookies 200 g /­­ 2 cups rolled oats 65 g /­­ 1/­­2 cup buckwheat flour 4 tbsp cacao powder 3 tbsp chia seeds 150 g /­­ 1 cup mixed almonds and pumpkin seeds (or any other nuts or seeds), coarsely chopped 1/­­2 tsp sea salt 110 g /­­ 1/­­2 cup coconut oil or butter 125 ml /­­ 1/­­2 cup maple syrup 125 ml /­­  1/­­2 cup plant milk Salad elements 450 g /­­ 1 lb fresh strawberries 1 knob fresh ginger, grated 1 small lemon, juice elderflower and lilacs or other edible summer flowers 250 ml /­­ 1 cup whipping cream or whipped coconut cream (or Greek yogurt) Set the oven to 200°C/­­400°F. Mix together the dry ingredients in one bowl. Add coconut oil, maple syrup and plant milk. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Meanwhile, rinse the strawberries, cut in halves and place in a mixing bowl. Add grated ginger, lemon juice and a few elderflower florets (and honey or maple syrup if you don’t think your berries are sweet enough). Leave to infuse while you whip the cream. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden and firm (it will firm up more once it cools). Leave to cool and then crush the cookie into pieces. Transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie all over. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Crush a few strawberries in your palm to drizzle strawberry juice over the cream. Serve and enjoy!

Roasted Veggie Grain Platter

March 27 2018 Green Kitchen Stories 

Roasted Veggie Grain Platter Hi, David here. I’ll get to the recipe soon but first I just wanted to share a little scene from last night. Isac was watching a baking program for kids and as I was tucking him in, he thoroughly explained the whole process of making croissants to me. You have so much butter in croissants, dad. Like, a lot. You put it on the dough and fold it over the butter like this. And you hit it with the rolling pin like this, bam bam bam. When it comes to numbers and letters, he can be a little clueless, but the fact that our three year-old had memorized all the details in croissant baking from just watching it once on tv, made me all happy and proud. I’m not saying that mastering a croissant is more important than math, but teaching our kids how to cook has been one of the things I’ve really looked forward to as a dad. And he is really into it. The little kids stove has long been his favorite toy both at home and in kindergarten an he often serves imaginary pancakes to all his friends. I’ve promised him that we will make croissants together tonight so I’m off to prep a dough right after this (making the rye croissants from Green Kitchen Travels). I’ll report back with how it goes. Today’s recipe doesn’t have anything to do with croissants but Isac does play a little part as kitchen helper in the video below. So, the recipe. There is one obvious reason why grain bowls have become so popular in the last couple of years. Their looks. If you don’t know what a grain bowl is, it’s basically a mix of roasted and raw vegetables on a bed of grains and herbs arranged in a bowl. The mix of vegetables often make these bowls super colorful and therefore also very popular on instagram. Grain bowls are however more then just pretty. They are hearty and provide a variety of textures and flavors. They are also very easy to adapt to what you have at home and what’s in season. We often make grain bowls for lunch, with any cooked grain, millet or quinoa as the bed, adding leftover vegetables from the fridge on top. In this recipe, we have taken the grain bowl concept and turned it into a platter. It’s topped with roasted and fresh spring vegetables, feta cheese, egg halves and hazelnuts. It’s a beautiful dish and a great one to make for Easter dinner. If you want to take the Easter concept even further, you could add roasted asparagus as well. We use an organic five-grain mix (emmer wheat, barley, gamut, brown rice and oat groats) from Zeta as the grain base but if you can’t find something similar, go with your favorite grain. Grains thrive with flavor friends, so we have paired these with a quick salsa made from marinated bell peppers, olives, capers, herbs and lemon. And stirred in a bit of feta cheese and toasted hazelnuts as well. It’s all there, flavours, looks and textures. Roasted Veggie Grain Platter with Bell Pepper Salsa Serves 4 To make this vegan, you can simply skip the eggs and feta cheese. 1 x 250 g bag Zeta 5-grain mix (or grains of choice) Roasted vegetables: 1 bunch carrots 3 purple spring onions or 2 red onions 2 small zucchini 1 tbsp olive oil sea salt Bell pepper & olive salsa: 100 ml /­­ 1/­­3 cup grilled marinated bell pepper 100 ml /­­ 1/­­3 cup Lecchino olives 3 tbsp capers 5-6 stalks fresh parsley and mint 1/­­2 lemon, juice 4 tbsp olive oil Topping: 2-3 medium soft boiled eggs 150 g feta cheese 100 ml /­­ 1/­­3 cup hazelnuts, toasted and chopped 2 handfuls mache lettuce 6 heirloom cherry tomatoes, halved 1 bunch radishes Preheat the oven at 200°C /­­ 400°F and cover a baking tray with baking paper. Peal or clean the carrots and trim off the outer layer of the onion. Cut the onion lengthwise and the zucchini in bite-size pieces. Place the vegetables on the tray. Drizzle with oil and salt and roast for 15-20 minutes. Cook the grains in a large bowl of salted water according to the instructions on the package and drain in a sieve once they are ready. Make the salsa by chopping all the ingredients finely. Place in a bowl, squeeze over lemon juice and drizzle with oil. Fold the salsa into the grains, reserving some of it for serving. Crumble 2/­­3 of the feta cheese into the grains and half of the hazelnuts. Toss so everything is mixed. Pour the grains onto a platter, top with the roasted vegetables, lettuce, tomatoes, radishes, egg halves, feta cheese and hazelnuts. Drizzle with olive oil and serve with the remaining salsa and some sourdough bread on the side. Disclosure: We were compensated by Zeta for creating this recipe and video using some of their products. All words are our own. 

Meatless Monday Bloggers Show What They “Can Do” with Goya Products!

January 8 2018 Meatless Monday 

Meatless Monday Bloggers Show What They “Can Do” with Goya Products!Meatless Monday supports Goyas Can Do program, which donates food to Feed America every time someone purchases Goya products in stores. Since so many of Goyas products are vegetarian and packed with protein, food bloggers accepted the challenge to come up with meat-free recipes for Meatless Monday using Goyas featured Can Do products. Here are some of our favorite contributions from last year! Mango & Tomato: Vegan Laska with Zucchini, Peppers and Mushrooms Robin Asbell: Jamaican Rice and Gullah Peas C It Nutritionally: 5-Ingredient Curried Butternut Squash Soup Healing Tomato: Vegan Dumplings Soup with Pigeon Peas MomStart: Coconut Milk Veggie Curry Analidas Ethnic Spoon: Indonesian Coconut Turmeric Rice with Cashews Confessions of a Mother Runner: Spicy Thai Noodle Soup Life Currents: White Bean and Sweet Potato Taco Filling Show Me the Yummy: Roasted Carrot Soup Two Classy Chics: Creamy Cauliflower and Potato Soup Freckled Italian: Coconut Rice and Beans Dini Delivers: Coco Dalal Week99er: Double Chocolate Coconut Cupcakes with Coconut Creme Frosting Jersey Family Fun: Coconut Rice Bowls Food in Jars: Coconut and Cracked Brown Rice Pudding Cooking with Julie: Slow Cooker Red Lentil Coconut Curry Soup Make sure to follow Meatless Monday on social media to find out the next Goya Can Do featured product and to watch our live cooking demos with Goya! The post Meatless Monday Bloggers Show What They “Can Do” with Goya Products! appeared first on Meatless Monday.

Favorite New Year Reset Recipes

January 4 2018 Golubka Kitchen 

Favorite New Year Reset Recipes Happy New Year, friends! We wanted to stop by with a round-up of 18 vegan and gluten-free New Year reset-friendly recipes that are vegetable-forward and deeply nourishing, but also satisfying and delicious. We’ve got you covered on healing soups and stews, vibrant mains, energy-boosting breakfasts and snacks, a powerful cold remedy drink, and even a minimally sweetened dessert that still very much tastes like a treat. Wishing you all the health and happiness in 2018 :) No-Recipe Healing Soup (v, gf) One of our most popular recipes of 2017. This is a highly customizable soup, built on a powerful broth made with immunity-friendly ingredients. It’s delicious and warming, but especially helpful to those under the weather or low on energy. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Versatile Mung Dal Stew with Healing Spices (v, gf) A deeply nourishing and simple stew recipe, heavily influenced by South Indian cuisine, with a high potential for customization. Brussels Sprout Tomato Stew (v, gf) The ultimate, cozy stew from our Fall Meal Plan, loaded with so many star ingredients of fall/­­winter fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. Check out the whole meal plan, too – it has all kinds of other great ideas for a new year reset menu for a whole week. Bright & Grounding Chickpea, Parsnip and Kale Soup (v, gf) A soup that’s both creamy and chunky, full of grounding, winter-appropriate ingredients. Mango Curry with Fennel and Parsnip (v, gf) Mango season is coming soon, and this curry is the perfect way to celebrate the sunny fruit’s arrival. Besides the mango, it’s loaded with all kinds of other nutritious, health-promoting produce like broccoli and fennel. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Mung Bean Falafel (v, gf) Mung beans make for a great alternative falafel base. They are incredibly nutritious and affordable, and their cooking time is a lot shorter than that of chickpeas. This falafel is very simple to prepare, and it makes for a perfect component to complete a bright and flavorful veggie bowl. Creamy Millet Polenta with Rainbow Chard and Chickpeas (v, gf) An incredibly savory, alternative polenta recipe made with millet instead of corn. Simple in looks, but surprisingly complex in flavor. Taco Collard Green Rolls (v, gf) All the flavors of a great veggie taco, contained in a collard green roll. A crowd-pleaser through and through. Fennel Marinated Zucchini and Mung Beans (v, gf) If you happen to have access to good zucchini this time of year, try out this light, plant-powered dish. One of my favorites to prepare when I’m feeling sluggish and non-vibrant. Glazed Tofu with Limey Cucumber Noodles and Mango (v, gf) Another great recipe for ushering in mango season. Cucumber noodles are a life-changing discovery, and the glazed tofu technique is our absolute favorite way to prepare tofu. Quick Marinated Beans (v, gf) A great thing to make on the weekend, to have in the fridge throughout the week. These marinated beans are able to transform any salad or bowl into a complete, satisfying meal. Red Cabbage, Blueberry and Apple Sauerkraut (v, gf) Incorporating more fermented foods into your diet is always a great idea, especially during a new year reset. Gut health is everything! If you are up for a home fermentation project, consider making this colorful sauerkraut. Omit the blueberries if you can’t find any this time of year. Sweet Potato Toast, Two Ways (v, gf) Taking a break from grains or bread? Sweet potato toast might be the perfect thing to curb any toast cravings or withdrawals you may be having. It’s also just a really delicious dish in its own right. Immunity-Boosting Beet and Camu Camu Breakfast Bowl (v, gf) Raw beet, avocado, cranberries, camu camu: these are just some of the ingredients in this powerful, immunity-boosting bowl. Makes for a perfectly vibrant breakfast. Quick Blender Pancakes, Three Ways (v, gf) These are truly healthy pancakes, made with nutritious, protein-rich, gluten-free grains, and vibrant veggies. The blender technique makes them very easy to put together, too. Sweet and Savory Energy Bites (What to Do with Leftover Nut Milk Pulp) (v, gf) Having healthy snacks on hand is the key to success, in our opinion. These energy bites are one of our favorite things to make with leftover nut milk pulp, and they make healthy snacking easy and delicious. Almost Savory Raw Chocolate (v, gf) We know that a lot of people take a break from sugar after all that holiday indulgence. This chocolate recipe is a life-saver for any true chocoholics having a hard time with that idea (aka us). You can make it with zero sugar, but still feel like you’ve had your chocolate fix after having a square or two of this stuff. It’s gold! Turmeric, Carrot and Ginger Remedy (v, gf) If you or anyone around you is thinking of getting sick, MAKE THIS! It’s helped us and countless friends of ours fight off colds in their beginning stages. It’s also an invigorating and firey tonic, perfect for any bitter winter day. You might also like... Mango Curry with Fennel and Parsnip Simple Spicy Strawberry Gazpacho Garlic Onion Veggie Dip from Food Loves Writing Spaghetti Squash Mung Bean Lasagna .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 Favorite New Year Reset Recipes appeared first on Golubka Kitchen.

Vegan Gluten free Christmas Cake – Fruit Cake

December 18 2017 Vegan Richa 

Vegan Gluten free Christmas Cake – Fruit CakeVegan Gluten free Christmas Cake Fruit Cake full of nuts, dried fruits, candied ginger. Soft, Flavorful and great for gifting. Vegan Soyfree Recipe.  I am not sure why fruit cakes have a bad rap. They used to be a treat we would wait for around Christmas. Soft, Sweet, full of fun stuff for us kids I guess. Maybe we just lucked out with a fabulous bakery. I make versions of my Spelt spiced fruit cake if not baking a load of cookies every year. This version is adapted from spelt flour version. I use almond flour and rice flour to keep it gluten-free. The cake keeps well refrigerated for a few weeks if you use liquor or a week with orange juice. Serve as is or with a bourbon/­­rum glaze! Add nuts or seeds that you like, some dates, apricots, cherries. I also added some roasted sunflower seeds and chia seeds, so the cake is also great to snack on. Continue reading: Vegan Gluten free Christmas Cake – Fruit CakeThe post Vegan Gluten free Christmas Cake – Fruit Cake appeared first on Vegan Richa.

Vantra Eden – The Healthiest Restaurant In London?

November 29 2017 Happy Cow veggie blog 

Very near the center of the city, 100 yards down the road after taking a left out of Goodge Street Station, lies some of the healthiest food in London. Vantra Edens fare, its sign proclaims, contains No Dairy, No Gluten, No Sugar, No Fried Food, Non GMO, No Peanuts & Cashew, No Garlic, No Vinegar, No Artificial Chemicals, No Unhealthy Cooking Methods - Vegan, Raw & Steamed, Halal & Kosher Friendly, Detoxing, Energising. No garlic? I ask Phun, Vantras owner. Makes people too horny. They cant meditate, he laughs in reply. Of course, there are bowls of garlic and chilis to add at the end of the buffet should you have other appetites planned for the rest of your day. Vantra Eden is first in the community of food tents at 79a Tottenham Court Road, across the street from Habitat. Theyre open Monday-Friday from 12-3 PM, a buffet with lunch boxes, juices, cakes, & more. A medium box is ?6, while a large is only ?7.50. Very reasonably priced. And the food is amazing. With the dishes either raw or steamed, the buffet selection offers the deliciously creamy ‘Vegan Stroganoff’ (Shiitaki Mushrooms, Celery, Mustard, Parsnips, Rosemary and Herbs), incredibly flavorful […] The post Vantra Eden – The Healthiest Restaurant In London? appeared first on The Veggie Blog.

Self-Care Interview Series: Chi San Wan

November 19 2017 Golubka Kitchen 

Self-Care Interview Series: Chi San Wan Chi San Wan is a creative consultant, mama, entrepreneur and author based in London. We love Chi’s beautiful cookbook, her aesthetic, and down-to-earth approach to wellness, and we were very excited to get a peak at her everyday routine. In this interview, Chi tells us about her morning and bedtime routines, her ways of dealing with stress, the simple beauty tricks she’s learned from her mother, making space for the occasional cake and wine, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I enjoy routine, especially in the mornings. Before Marloe came along, routine was the only thing keeping me grounded. I have all sorts floating around in my head, and working for myself means one day can be very different to the next, so I need my mornings to be predictable in order to get me in the right mind-set for the rest of the day. However, now that those routines are governed by Marloe, our one year old, things are somewhat less predictable, and I have learnt to let go of the importance of routine a little. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. They vary slightly from day to day, depending on whats on the agenda, but in an ideal and average world my morning would be waking up around 6am, do some stretching, then 20 mins of meditation. Around 6:30am Marloe wakes up and we like to cuddle in bed together as a family (shes really into giving kisses at the moment). We get out of bed around 7am and take turns to shower whilst the other one plays with Marloe, makes lemon hot water and preps breakfast. We sit down together for breakfast between 7:30am-8am and have our mornings chats – most of the time theres food throwing involved. -- Do you have any bedtime rituals that help you sleep well? I like to stop any computer work by 9pm, make myself a small hot drink and climb into bed to do some reading – usually self-help or study. I try to sleep by 10pm latest, but sometimes me and my boyfriend just end up chatting about the day until 11pm or midnight… Sustenance -- Describe your typical or ideal meal for each of these: Typically… Breakfast – multi-grain porridge with almond milk, topped with whatever seasonal fruits are around and some nut butter Lunch – quinoa, roast veg, salad, some kraut, some seaweed – usually leftovers Snack – sourdough and avocado, or an apple with cheese /­­ nut butter, whatever I find on my travels Dinner – salmon and veg, or daal /­­ curry with rice, yoghurt and lots of freshly chopped herbs -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? If I have the time, I will make myself a matcha latte in the mornings or for a snack. If we have eggs, maybe I will have an Earl Grey tea or some fresh juice. I only ever drink coffee when I fancy a croissant! Then it would have to be a flat white with fresh almond milk or oat milk.  -- Do you have a sweet tooth? If so, how do you keep it in check? I never used to! But somehow, during pregnancy and since Marloe was born, I have developed a sweet tooth! Maybe its to keep energy up? As the weather is colder now in London, I have been obsessed with searching for the best hot chocolate (always disappointing and not chocolatey enough!). When I get the urge for something sweet, its usually something very specific, not any old sweet thing will suffice, and I will have to go on a hunt for it. Though usually after dinner, I am happy with a piece of raw chocolate from the fridge.  -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I try and have a wide and varied diet to keep things in check, and food is the first thing I look to when trying to manage my general wellness. I try and listen to my body, even if sometimes its asking for wine or cake! Usually, it needs just that and feels much better for it. In terms of taking anything else, since pregnancy and the birth of Marloe I have taken a high DHA Omega 3 supplement and probiotics daily (just in case I dont get the chance to eat it in food form). Once a week I will make some water steeped in goji berries, longan (when my mum visits, she will always leave me some) and any dried herbs I have on hand and sip on that. I have some adaptogenics on hand too – chaga, cordyceps, reishi, ashwaghanda, schisandra – but I dont make a habit of taking them everyday, only when I need to. -- What is your approach to feeding your daughter? Do you try to guard her from all unhealthy/­­processed foods, or are you more relaxed about it all? Do you have any advice for parents who want to raise their kids to be comfortable with real, whole foods? For her first year I was a little precious about what I gave her to eat – everything was made at home and organic produce only. I went with baby led weaning which is so messy, anyone who knows me knows I cannot handle mess so this was, and still is, a learning curve for me. But it gives me great pleasure watching Marloe enjoy her food, and try anything I give her. She has days where she is super picky, but generally she is a happy eater. I am more relaxed and realistic about what she consumes now, because I cant always control where we are – she has predominately home made food, but when we are out she will have bits of whatever we are eating, and its fun to watch her try new things! I really recommend baby led weaning. If you read up on it, it makes a lot of sense to get kids to eat real, whole foods this way – who wants to eat mush? It could be anything! Real food looks and tastes much more exciting and it makes them more adventurous with food, and less fussy. Eating together at the table is important to me as well, and for Marloe to have what we are eating – she knows if we have given her a different meal and will shout until we feed her some of ours.  Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I love to fit yoga in when I can and I walk a lot (at a very fast pace), but other than that, its chasing the baby around. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I dont do any form of exercise that I find torturous, such as spin or anything high adrenaline; it doesnt work for me. I enjoy yoga – dynamic or kundalini, and walking in nature a lot.  Beauty -- What is your idea of beauty – external, internal or both? I think if youre comfortable in your own skin, that is beautiful. But for everyone, that could be down to many different factors and it will chop and change with time. Someone who is confident but grounded with integrity – their beauty will shine through. -- What is your skincare approach – face and body? Its pretty simple and not that exciting! I try and dry-brush when I can, I use Dr. Bronners Baby soap for the body, and then after a shower, whilst the body is wet, I will rub a concoction of almond oil, sesame oil and essential oils that I fancy, all over. For my face, I take the day off with coconut oil and rose water (I make my own with 3/­­4 organic rose water and 1/­­4 colloidal silver). For my morning shower, I will use a thin flannel to scrub the face and spray with rose water, followed by a tiny bit of Nucifera, The Balm – a recent find in LA. Its been amazing for the change in weather in the UK.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water, water, water. Not eating so much dairy, wheat and sugar, but consuming more good fats like avocado, coconut and ghee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mum looks so good and youthful, but she has never drank much, never smoked, never wore make-up...thats her trick! I have never smoked, I drink less now naturally, as I am breastfeeding and I’m too busy to do any make-up, so usually a go at the eyelash curlers will do for the day! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I think fitting in meditation everyday greatly reduces stress for me and puts things into perspective. -- If stress cannot be avoided, what are your ways of dealing with it? Acupuncture. Talking it out with my boyfriend and friends. Knowing that ‘this too shall pass’. Treating myself to whatever food and drink I desire (within budget of course).  -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I take Wellness tablets. I make sure to be hydrated and wrap up warm at all times, especially the throat and chest. I make congee or daal, something warming and easy to digest so the body can rest.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? At the moment, I am very much governed by my daughters day to day antics, and I try and fit everything else around her. This does stress me out at times, but then I try and remember to enjoy these first years with her. I am lucky to have this time together with her, because I am freelance. I just try and plan my time carefully (shared iCal helps!), but not everything always goes to plan – which I am learning to let go of.  Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Things generally fall better into place when I take time to be kind to myself, so I just keep reminding myself that self-care is important, especially for a working mum. Setting routines like bed times for myself etc helps with this and saying no to some friends, projects, events etc when you just need the time to sort stuff out, so that everything else can run more smoothly. Obviously there is room for spontaneity, thats what keeps me feeling alive!  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Meditation. Making the time for it. It keeps me feeling focused, rested and puts things into perspective. Its a form of self-care and love for myself, and is incredibly nurturing. I dont always do it every day twice a day, but when I do, it helps immensely. I learnt from Jacqui at The Broad Place in the summer and, hands down, they’re the best teachings of meditation I have come across, because its real and it works.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Its easier said than done, but I try not to stress about it, and just trust the process rather than sit and wallow. Ill meet up with friends and my peers and we chat it out – usually its something that is felt by a few people, and I find that it usually reverberates between similar minds, like theres something going on with the energy around us. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I cant pinpoint one thing, its a zeitgeist thing, its in the air...maybe because we are entering a revolution, the age of Aquarius. I am constantly  inspired and influenced by the people I surround myself with, the internet, social media, so books /­­ movies /­­ classes suggested through those mediums are naturally the ones I gravitate to.  Knowledge -- You co-authored A Simple Table, a beautiful cookbook that focuses on fresh and simple meals. What was the key message that you aimed to communicate with the recipes and lifestyle tips in the book? Thank you. The key message was that everyday nourishment neednt be difficult or a chore. It could be simple acts of kindness to yourself, or simple recipes that dont require crazy expensive ingredients. Its to encourage the reader to explore what makes them feel good inside and out, as everyone is different and there is no one formula. Most of all, it was to enjoy the simple pleasures.  -- Tell us a bit about the fresh almond milk company that you co-founded, The Pressery. What inspired you to start it and what did you learn from having that business? I felt a change in me, and the start of a movement back in 2013 when I became a little disillusioned working in fashion, and more excited about food and drink and the effects it has on us. I have always been a food fanatic, so it was natural for me to explore this familiar and yet unknown territory. My business partner had been feeling the same for a while, so it felt like the right time to launch a small business in something we were both passionate about. I was already making almond milk at home, and after some research we settled on focusing on making the one product the best we could. There is a lot to learn through starting a business from nothing (I was a freelance fashion stylist before that), and building a brand from scratch – we started selling at a market and then got into Selfridges, and I grew the social media following from 0 to 22k organically in 2 years. Ive met many people through the business, with whom I am still good friends now and work with today, as a creative consultant. It was a natural progression for me and I wouldnt be where I am now if it wasnt for The Pressery.  Fun and Inspiration -- What do you do to unwind or treat yourself? I like to have a glass of red wine, make dinner with my boyfriend and possibly have a candle lit bath with Epsom salts and essential oils.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – salt. by Nayyirah Waheed, there is always a piece that speaks to me at any point in my life Song/­­Album – I will never tire of Your Hand In Mine by Explosions In The Sky Movie – In The Mood For Love has been a long favourite – the soundtrack, the colours, the feelings… Piece of Art – anything by Agnes Martin really does feed and soothe my soul, when the exhibition was at the Tate Modern, I went about 5 times! -- What are your favorite places to eat in London? Leilas  for breakfast, Esters  for brunch, Towpath  for lunch, Granger & Co Kings Cross  for work meetings, Violet  for cake and tea, P. Franco  for wine and small dishes and for dinner – Primeur , Campania and Jones , Uchi , Westerns Laundry , Legs , Luca ...too many!  -- We are captivated by Joan Didion’s compact travel packing list . What are some essential objects that would be in yours? – comfy t-shirt and shorts for sleep – current book  – Nucifera The Balm – rose water spray – essential oils to mix – Weleda lip balm – Dr. Bronners Baby soap (which doubles up as shaving foam) – x2 pairs of jeans (one boyfriend, one flares) – x1 sunglasses – x1 rucksack, x1 fancy bag, x1 tote bag – x1 black trousers (usually wide culottes) – x3 different style tees – x1 cashmere sweater – x2 white shirts  – x1 jumpsuit /­­ playsuit  – x1 dress for day or evening – x2 sandals (one Birkenstocks, one Isabel Marant) – x1 trainers – x1 smart shoes (for me, its Doc Martens) – x1 jacket or coat (depending on the destinations temperature) – x1 light cashmere scarf -- Is there anyone you would like to hear from next in this interview series? Id love to hear from Julie from Rudy Jude, Rosa from Cereal Magazine, Serena Mitnik-Miller from General Store and Holly from The Acey. Photos taken by Jessica MacCormick, Emma Lee and Chi San Wan. You might also like... Self-Care Interview Series: Laura Wright Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Ally Walsh .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Chi San Wan appeared first on Golubka Kitchen.

10 Best Spots For Vegan Food In Mexico City

November 8 2017 Happy Cow veggie blog 

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

15 Crave-Worthy Pound Cake Recipes

November 4 2017 Oh My Veggies 

Pound cake is the ultimate comfort dessert, and every home chef needs to have a few pound cake recipes on hand. Traditionally pound cakes are made with flour, butter, sugar and eggs but there are so many unique flavor variations like lemon, almond, orange, strawberry as well as ingredient substitutes so vegans can enjoy pound cakes […]

Restaurant Highlight: Cloud Cakes In Paris

August 10 2018 Happy Cow veggie blog 

Walk down any road in France and your eyes will feast on an exciting array of pastries, tarts, cakes, and croissants of all shapes, colors, and sizes. The decadent scent of the French traditional pâtisseries can be heaven to the nose, but they can also be torture to minds of those who follow strict vegan diets. However, since Cloud Cakes was created in Paris, plant-based tourists can have their cake and eat it too while visiting France. Cloud Cakes is a purely plant-based coffee shop tucked into the trendy second arrondissement that specializes in vegan baking. During my month in Paris, this shop was a go-to for sweet tooth days. The first sunny afternoon that I arrived, my jaw dropped at the wide selection American-style desserts, from lemon berry cupcakes to Oreo cookie cake to strawberry-topped cheesecake. Sunlight streamed into the open doors, luminous on the chill blue walls and comfy couches, where visitors relaxed. I wondered, how did this little slice of fluffy decadence arrive in the city of foie gras? I spoke with the shops friendly owners, who explained that the shop originated as a once-monthly sweets stand in a vegan tent of a local market. Co-owner Aelita […] The post Restaurant Highlight: Cloud Cakes In Paris appeared first on The Veggie Blog.

Blueberry Applesauce Cake Bars

June 26 2018 FatFree Vegan Kitchen  

Blueberry Applesauce Cake Bars The first time I described picking blueberries, I wrote, “Theres something peaceful about picking blueberries, even when you have to stand on a ladder to do it.” I went on to post the recipe for a Chocolate-Blueberry Cake that was pretty amazing, but some of the people who commented were more curious about the ladder than the cake. I even received an email informing me that blueberries grow on bushes, not trees, so obviously my story of using a ladder must have been made up. So this time, I made sure to take photos of the picking process, not just the picked berries:(...) Read the rest of Blueberry Applesauce Cake Bars (570 words) (C) svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 25 comments Post tags: Cakes, Soy-free, Under 200, Weight Watchers Points The post Blueberry Applesauce Cake Bars appeared first on FatFree Vegan Kitchen.

Green Pancakes - Three Ways

May 10 2018 Green Kitchen Stories 

Green Pancakes - Three Ways We love green pancakes (aka spinach cr?pes) in our family and are constantly exploring more ways to incorporate them into various meals. We have got lots of examples and ideas in our cookbooks but here are three new favorites: 1. Add mustard, lentils, sliced tomato and cheese to you pancakes. Fold them up, bake them quickly until the cheese melts and serve with a fresh lentil and melon salad. 2. Fill them with sweet potato, spinach, feta, yogurt and zaatar. Then roll them up and slice them into picnic rolls. 3. Make a banana split pancake bowl with some whipped cream, yogurt, raspberries, nut butter and chocolate. We are sharing all of these recipes below. You can either make the pancakes from scratch or use fridge cold leftover pancakes for these recipes. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese. The recipe for the batter comes from our Green Kitchen at Home cookbook and we have included it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it). Gruyere, Mustard & Lentil Pancake Melt Serves 4 as a lunch This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance. 4 green pancakes (see recipe below) 8 slices gruyere cheese (or another cheese) 4 large teaspoons mustard 8 cherry tomatoes 200 g /­­ 1 cup cooked lentils (store bought are fine) 1 bag mixed lettuce 1 avocado 1 galia melon (or other melon) 10 cm /­­ 4 inches cucumber olive oil balsamic vinegar salt & pepper Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/­­400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side. Sweet Potato & Za’atar Pancake Picnic Rolls Makes 20 rolls You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast. Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist. 4 green pancakes (see recipe below) 1 large sweet potato cinnamon 1 tbsp lemon juice 1 cup full-fat Turkish yogurt 200 g feta cheese 2 handfuls spinach, chopped 1 cup cooked chickpeas 2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores) 2 tsp chili flakes (optional) Set the oven at 200°C/­­400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing. Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm /­­ 1/­­3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch /­­ 5 cm rolls. Sweet Pancake Banana Split Serves 4 4 green pancakes (see recipe below) 1 cup whipped cream 1 cup greek yogurt 4 bananas 1 cup raspberries 4 tbsp nut butter 4 tsp honey 30 g /­­ 1 oz dark chocolate 1 handful hemp seeds or slivered almonds Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves. Spinach Cr?pes (in our house they are know as Green Pancakes) Makes 10-14, depending on the size of your pan and thickness of your pancakes 5 eggs 150 g /­­ 1 cup rice flour (both light or wholegrain works, as does spelt flour) 500 ml /­­ 2 cups oat milk, or milk of choice a large handful spinach a small handful herbs (basil, mint or parsley) sea salt Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm /­­ 8 inch non-stick frying pan/­­skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml /­­ 1/­­3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first cr?pes). To store the cr?pes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.

Cacao Hemp Crispy Treats

March 21 2018 My New Roots 

Cacao Hemp Crispy Treats So the big move-in happened, but we are far from moved in. I am writing this from my dirty dining room table, watching and listening to a collection of relative strangers drill, saw, spackle, sand, stain, and paint around me, like a tornado of humans in tool belts. Drywall dust dances in the shafts of light pouring into our new space, as I try to ignore the deafening screech from a floor sander behind a paper-thin plastic partition a few feet away from my head. Ahhh...home renovation. I could go on about the frustrations of living in a construction site, how my filth-tolerance has reached unthinkable heights, and how if I hear someone tell me that it should all be complete in two more weeks I may collapse, but I know that whenever it is done, it will all be worth it. Really and truly. I made these Cacao Hemp Crispy Treats a few days before we relocated from our rental to our home, knowing that I would need to have a stockpile of snacks that didnt require refrigeration, or even cutting, since we would be living without electricity, and I had no idea where to locate a knife in the unpacked boxes stacked high in the basement. Since then, Ive thanked myself every time Ive sunken my teeth into each chewy-crunchy-sticky bite, the cacao releasing its relaxation-inducing alkaloids and minerals into my frazzled bloodstream, the hemp seeds delivering their much-needed anti-inflammatory omega-3s, and the nut butter grounding my nerves with all its protein and healthy fat. In these uncertain times, Ive been certain that a delicious snack was ready to satisfy me at the drop of a hammer. My original inspiration for these bars came from my fellow Canadian health-food blogger and vegan recipe guru Angela Liddon, of Oh She Glows fame. Her Almond Butter Crisp Rice Treats were a fun Sunday afternoon snack project for my four-year old son and I, and since then Ive been making many variations of them. My goal was to add more protein, healthy fats and filling fiber to the bars, so I tossed in heaps of hemp and chia seeds until I found the right balance. Losing their chewy-crisp goodness would have been a real shame, since its the texture of these treats that is so very crave-able! So I tinkered a few times, and found the exact right amount that maintained the satisfying chew. I also wanted to add chocolate. Because chocolate. After nailing the additions, I knew that top needed some flair: not just visually, but something to cut the richness a tad. I had some freeze-dried raspberries kicking around my pantry that I had bought on a whim in the US some months back, and immediately knew that they would be the perfect supplement with their vibrant pink hue and bright acidity. Bingo! Freeze-dried fruit (and vegetables) have been popping up all over the place lately, since they taste incredible, have a long shelf life, and are a nutritiously convenient way of getting another serving of produce a day, especially for kids. However, if you cant find freeze-dried raspberries, or any substitute for that matter, you can easily replace them in this recipe with more traditional dried fruit like goji berries, roughly chopped figs, apricots, or even raisins. You could also top the bars with toasted nuts or seeds, coconut or cacao nibs. Think of these as a blank canvas for your favourite add-on flavours and textures, or keep it as simple as you like. The bars are also delicious as is, and if youre into a dark and rich flavour above all else, simply leave the toppings off. But do not under any circumstance skip the flaky salt – it is key.  Hemp hemp, hooray! Since being back in the homeland and trying to buy as much locally-produced food as possible, Ive been loving on hemp seeds lately - even more than usual! Because of their mild, nutty flavor, they blend so effortlessly with just about any food, sweet or savory. And what they lack in flavor, they make up for in protein and healthy fats, specifically those essential Omegas. Weve all heard about Omega-3s and how important they are for the health of our entire body, helping to prevent cancer asthma, depression, obesity, diabetes and so on. But! There is another star on the block, Omega-6, which seems to be less talked about due to the fact that many of us get enough (or in some cases, too much) of this essential fatty acid. Omega-3 and Omega-6 fasts are essential, meaning that our bodies dont produce them and we need to obtain them from the foods we eat. Sources of Omega-3 fats include flax seeds, pumpkin seeds, walnuts, chia, dark leafy greens, some sea vegetables and cold-water fish. Omega-6 sources include soybean, canola, corn, peanut, sunflower, and sesame oils. You can see from this list that most people in the Western world at least, are getting their fair share of Omega-6 fats, and lacking in Omega-3s. In fact, in North America it is estimated that the population consumes 10 to 20 times more Omega-6 than Omega-3, due to the popularity of processed foods. Although the correct ratio of these fats is still a matter of debate, researchers in this field agree that this ratio is far too high. We should be aiming for an Omega-6 to Omega-3 ratio between 2:1 and 4:1. So why is the balance so important? Because the ratio of Omega-6s to Omega-3s helps determine the flexibility of our cell membranes, meaning that ALL communication throughout the body depends on at least in part on this balance being correct. Coronary heart disease, chronic inflammation, obesity, and healthy genetic processes have all been linked to the delicate equilibrium of essential fatty acids. How can we improve the situation then? Just making simple, small changes to our diets will greatly improve the balance of fats in our bodies. Instead of relying solely on foods high in Omega-6s like peanut butter and foods made with vegetable oils (like corn, sunflower and soybean oil) swap them with foods high in Omega-3s like walnut butter and flaxseed oil, and sprinkle chia seeds on your breakfast bowl or a salad. For omnivores replacing chicken, beef and pork with wild-caught, cold water fish will make a big difference too. But the most ideal food to choose when trying to achieve that perfect balance of these fats then, is hemp! Hemps Omega-6 to Omega-3 ratio is a healthy 3.75:1. You can find hemp in many forms these days: un-hulled and hulled seeds (also known as hemp hearts), hemp oil, hemp flour, hemp protein powder, hemp milk, and hemp seed butter. Remember that choosing hemp in its most natural form (the un-hulled or hulled hemp seeds) is your best bet to ensure a high-quality, whole food product. I like to sprinkle hemp seeds on just about everything, from my breakfast porridge to my salads and sandwiches. They add an amazing creaminess to smoothies, raw custards and cheesecakes. You can even make your own milk from hemp and you dont even need to soak the seeds first! Simply blend 1 part hulled hemp seeds to just under four parts water, with an optional sweetener like maple syrup, dates, or honey, and enjoy. Simple and delicious. You can get the full hemp milk recipe here. The last thing I want to mention is the crisp brown rice. There are a few types of it on the market, and one reason Im happy to be back in Canada, is because they have the right kind. By that I mean really crispy rice crisps. For whatever reason, the ones I found in Europe would always get soggy very quickly, whereas the ones here maintain their crunch even after combining them with wet ingredients like maple syrup and brown rice syrup. Ive also found high-vibe sprouted brown rice crisps over here from a company called One Degree (not sponsored). They work really well too, but cost a fortune. I alternate between those, and the ones Ive found at my local bulk food store that arent sprouted or even organic, but they get the job done when Im renovating a house and feeling strapped for cash. You may need to experiment with a couple kinds before finding the one. In the end, the bars should be relatively crunchy-crisp - not mushy at all (even though they will still be delicious). If you like Rice Crispy Treats, youre going to love these bars. Theyre the grown-up version of your favourite childhood treat, with a mega boost of nourishing superfoods. Its an indulgence you can feel good about feeding both you and your family...but I wont tell anyone if you hide them and eat them all yourself. Ive definitely never done that before. Nope. Never.     Print recipe     Cacao Hemp Crispy Treats Makes about 16 bars Ingredients: 2 Tbsp. virgin coconut oil, plus a little more for greasing 2/­­3 cup /­­ 160ml unsalted nut or seed butter of your choice 2/­­3 cup /­­ 160ml brown rice syrup 2 Tbsp. pure maple syrup 1 tsp. vanilla extract heaping 1/­­4 tsp. fine sea salt 1/­­3 cup /­­ 40g raw cacao powder (or cocoa powder) 4 cups /­­ 200g puffed brown rice crisps 1 cup /­­ 150g hulled hemp seeds 3 Tbsp. chia seeds a few pinches flaky sea salt (Maldon works perfectly) 3-4 Tbsp. freeze-dried raspberries Directions: 1. Rub a little coconut oil in an 7″x11″ (20x30cm) baking pan. 2. Melt the coconut oil in a large saucepan over low heat. Add the nut butter, brown rice syrup, maple syrup, vanilla and fine salt, and stir to combine. Remove from heat. Stir in the cacao powder until thoroughly incorporated. 3. Add the puffed brown rice, hemp seeds, chia, and stir quickly to combine, then pour the mixture into your baking pan and press firmly (using the back of a large spoon or spatula rubbed with a little coconut oil really helps). Once smooth and even, generously sprinkle the top with the freeze-dried raspberries and flaky salt. Place in the fridge or freezer to firm up, then slice into bars or squares and enjoy. Store the bars in a tightly sealed container in the fridge or freezer. Show my your bars on Instagram: #cacaohempcrispytreats *   *   *   *   *   * Hey Toronto! I’ve just launched my first collaborative project since moving back to Canada, with my friends at ELXR Juice Lab: the Activated Power Bowl! This delicious breakfast (or snack!) is made lovingly with activated grains, superfood stir-ins, and tasty toppings. There are three mouthwatering varieties to choose from, or you can build your own bowl. I am so thrilled to offer my fellow Torontonians a vegan, gluten-free, whole food breakfast with activated grains – this is truly the first of its kind! The Activated Power Bowl is available at all four ELXR locations across the city, so if you’re in town go pick one up and enjoy. We had a very successful launch over the weekend – huge thanks to everyone who came out to taste and support! The post Cacao Hemp Crispy Treats appeared first on My New Roots.

Vegan Pancake Recipe

January 4 2018 Happy Cow veggie blog 

Mina Rome shares a perfectly simply, perfectly delicious vegan pancake recipe just in time for the weekend, when you’re going to be craving breakfast comfort food! Light, fluffy and totally plant-based, these pancakes will put a smile on vegans and non-vegans alike! Top them any way you like — Mina gives some great suggestions in the video. So check it out, stock up on ingredients, and have yourself a pancake party this weekend! Read the full recipe in the video description here. The post Vegan Pancake Recipe appeared first on The Veggie Blog.

Apple-Almond Butter Pancakes

December 26 2017 Robin Robertson's Global Vegan Kitchen 

Apple-Almond Butter Pancakes Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious Apple-Almond Butter Pancakes. For gluten-free, use gluten-free flour. Apple-Almond Butter Pancakes Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. - 1/­­2 cups all-purpose flour - 1 tablespoon natural sugar - 2 teaspoons baking powder - 1/­­4 teaspoon salt - 1 1/­­2 cups almond milk - 1/­­2 cup apple juice - 3 tablespoons almond butter - 1 teaspoon vanilla extract - 1 large apple, peeled, cored, and chopped - 2 tablespoons chopped roasted almonds - In a large bowl, combine the flour, sugar, baking pow- der, and salt. - In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth. - Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds. - Preheat the oven to 200°F. Lightly oil a griddle or non- stick skillet and heat until hot. Ladle about 1/­­4 cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes. - Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Apple-Almond Butter Pancakes appeared first on Robin Robertson.

biscuit cake recipe | no bake biscuit cake | chocolate biscuit cake

December 11 2017 hebbar's kitchen 

biscuit cake recipe | no bake biscuit cake | chocolate biscuit cakebiscuit cake recipe | no bake biscuit cake | chocolate biscuit cake with step by step photo and video recipe. there are several variations and flavours of no bake biscuit cake which varies with the type of biscuits and frosting used. in this recipe i have used the popular parle g biscuits as the base which should make it healthy and tasty. moreover these cakes are eggless cakes and hence matches even non egg eaters preference. Continue reading biscuit cake recipe | no bake biscuit cake | chocolate biscuit cake at Hebbar's Kitchen.

18 Vegan Thanksgiving Desserts

November 20 2017 Vegan Richa 

18 Vegan Thanksgiving Desserts18 Vegan Thanksgiving Desserts. Pumpkin Pie, Sweet Potato Pie Bars, Crumb Cakes, Chocolate Pie, Apple Cake, Crisp, Pecan Pie and more. Vegan Recipes Gluten-free options After the Portobello with garlic sauce or a shepherd’s pie, Try these Decadent Desserts or Snack portions for the Thanksgiving Weekend. Pies, Bars, Cakes, tarts and flan. Links for recipes below the pictures. Continue reading: 18 Vegan Thanksgiving DessertsThe post 18 Vegan Thanksgiving Desserts appeared first on Vegan Richa.

Tasty and Easy Chickpea Flour Recipes and Tips

November 17 2017 VegKitchen 

Tasty and Easy Chickpea Flour Recipes and Tips Chickpea flour is a great alternative to grain flours, though it doesnt behave like grain in the usual sense. It doesnt rise and become fluffy like wheat flour, for example, but its wonderful for making pancakes, crepes, and vegan frittatas. Here’s a quick guide, followed by tasty and easy chickpea flour recipes for you to […] The post Tasty and Easy Chickpea Flour Recipes and Tips appeared first on VegKitchen.

palappam recipe | appam recipe without yeast | kerala appam recipe

November 6 2017 hebbar's kitchen 

palappam recipe | appam recipe without yeast | kerala appam recipepalappam recipe | appam recipe without yeast | kerala appam recipe with step by step photo and video recipe. basically palappam is an extended version of plain appam or vella appam recipe to which grated coconut is added while grounding. later the fermented batter is poured to bowl shaped pan to yield a bowl shaped pancakes. Continue reading palappam recipe | appam recipe without yeast | kerala appam recipe at Hebbar's Kitchen.

cooker cake recipe | pressure cooker cake | chocolate cake without oven

November 3 2017 hebbar's kitchen 

cooker cake recipe | pressure cooker cake | chocolate cake without ovencooker cake recipe | pressure cooker cake | eggless chocolate cake without oven with step by step photo and video recipe. there are several types and variations to traditional cake recipe. it may include no bake cakes, cream cheese cake, sponge cake and cake recipes without oven. in this recipe post, i have shown a basic chocolate cake recipe in pressure cooker. Continue reading cooker cake recipe | pressure cooker cake | chocolate cake without oven at Hebbar's Kitchen.


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