cardamom - vegetarian recipes

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cardamom vegetarian recipes

Vegetable Biryani (Instant Pot)

June 5 2020 Manjula's kitchen 

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

Bread Pudding with Chocolate Sauce

April 17 2020 Manjula's kitchen 

Bread Pudding with Chocolate Sauce (adsbygoogle = window.adsbygoogle || []).push({}); Print Bread Pudding (With Chocolate Sauce) It was my daughter-in-law's birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet. This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn't overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try! This recipe will serve 6 Course Dessert Cuisine Indian Keyword Apple Bread Rolls, Baked Dessert, Chocolate Sauce, Delicacy, delicious, Easy Recipe, Eggless, Fusion, Homemade, Jain Food, Kid Friendly, No Bake Cheesecake, Party Food, Pineapple Sandesh, Sweet, Tea Time, Vegetarian Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 6 people Ingredients20 slices French bruschetta cut into about 1/­­4 in thick 3 cup whole milk 6 Tbsp sugar 2 Tbsp corn starch 4 Tbsp butter at room temperature, use as needed 2 tsp vanilla extract 1/­­8 tsp cinnamon powder dalchini powder For Chocolate Sauce (optional) 1/­­3 cup chocolate chips semi-sweet 1/­­3 cup heavy cream 1 tsp vanilla extract Optional1 Tbsp crystal sugar for garnishing InstructionsFor chocolate saucePlace chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside. Making PuddingIn a small bowl take 1/­­2 cup of milk and add corn starch mix it well to smooth paste and set aside. In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps. Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well. Preheat oven to 350 degrees F. I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan. Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly. Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned. Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar. Notes - Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable. - If you are not fond of chocolate, you can garnish with sliced almonds and pistachios. - This is an easy recipe to make my family loved it. Give it a try. Also try Pineapple Sandesh, No Bake Cheesecake, Potato Soup, Quinoa salad The post Bread Pudding with Chocolate Sauce appeared first on Manjula's Kitchen.

Gulab Jamun Cake

March 1 2020 Manjula's kitchen 

Gulab Jamun Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Gulab Jamun Cake Gulab Jamun is one of the most well-liked and popular desserts in India. Gulab Jamun has a special place in my heart as it was my very first video showcased on my YouTube channel. I never thought I would be able to parlay my passion into doing something like "Manjula's Kitchen". Gulab Jamun also happens to be a family favorite so it is always a go-to dessert I prepare. My daughter-in-law, who also loves Gulab Jamun, wanted me to try out a variation of the traditional recipe. She saw a recipe online for a Gulab Jamun cake and asked me to try making my version of this recipe. She suggested that I bake the Gulab Jamun instead of frying them, but to also try and preserve the original taste. I decided to stick with all the original ingredients for this recipe. However, I did have to experiment with the measurements of the ingredients to maintain the cake texture. Because of the delicious cardamom flavor, another name for this recipe can be "Cardamom Cake". After experimenting with this recipe for some time, I was finally satisfied with the results. I serve the Gulab Jamun cake, adding a layer of chocolate ganache and sliced nuts. You can really experiment with this recipe and make it into a version you love. The cake tastes best if you let it sit for a few hours after baking as the texture improves the longer it sits. It also has a long shelf life when kept at room temperature for several days. Enjoy this variation on a classic dessert! This recipe will serve 8. Course Dessert Cuisine Indian Keyword bake gulab jamun, Balushahi, cake, cardamom, cardamom cake, Cooking Video, delicacy, delicious, Dessert, diwali, easy cooking, Eggless, eggless cake, holi, Home Cooking, Home Made, indian donut, indian sweet, jalebi, Mithai, no frying, popular sweet, royal taste of india, saffron, Sweet, valentine Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 8 people Equipment9 1/­­2 by 5 1/­­2 loaf pan Ingredients2 cup milk powder 1/­­2 cup all-purpose flour – plain flour or maida 1/­­2 tsp baking soda 1/­­2 tsp baking powder 1/­­2 tsp cardamom powder 1 Tbsp sugar 8 Tbsp unsalted butter 3/­­4 cup whole milk syrup1 1/­­2 cup sugar 1 cup water 1/­­4 tsp cardamom powder 1/­­4 tsp saffron thread 1 tsp lemon juice For serving1 Tbsp pistachio sliced 1/­­4 cup chocolate gnash Also need9 1/­­2 by 5 1/­­2 loaf pan InstructionsTo make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute. Now add the dry ingredients with butter and mix it well. Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx. Grease the loaf pan. Pour the Gulab Jamun batter in the pan. Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes, Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean. Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes. Remove the pot from the heat. Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/­­2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate. You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages. NotesIt also has a long shelf life and can be kept at room temperature for several days. Butter and milk should be at room temperature. Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup. The post Gulab Jamun Cake appeared first on Manjula's Kitchen.

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds

February 17 2020 Meatless Monday 

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste BudsUnder-seasoned food tastes of...disappointment, but you can effortlessly breathe new life into your meals with the addition of a few key seasonings and spice blends. Spices instantly elevate the subtle flavors of vegetables, legumes, whole grains, and plant-based proteins without piling on extra calories (or dirty dishes in the sink). From sea salt to shichimi togarashi, weve got the 10 spices that you need to add to your spice rack. Adobo (all-purpose seasoning) Adobo is the ultimate all-purpose seasoning, and, although its traditionally used with animal proteins, its salty-garlicy flavor can give that same savoriness to any number of plant-based dishes -- from crispy tofu to vegetarian stews. Adobo seasonings vary in their composition, but they generally include a blend of granulated garlic, salt, oregano, black pepper, and turmeric. Ancho Chile Ancho chile, known as a poblano when fresh, has a deep, smoky, slightly sweet flavor comparable to a spicy chocolate-covered raisin. Its mild-to-medium heat makes it an appropriate addition to moles, enchilada sauce, soup, traditional chili, or even pasta. Black Peppercorns (in pepper mill) Pre-ground black pepper tastes vapid and boring compared to the fresh stuff; thankfully, many spice brands offer miniature grinders complete with whole peppercorns ready to be crushed. A couple rotations of the pepper mill adds a sharp, citrusy flavor, floral-like aroma, and crunchy texture to the tops of salads, soups, pastas, and these delicious tempeh fajitas.  Cumin The fragrant seed is a member of the parsley family, but its often sold as a powder rather than in its whole form. Cumin is aromatic and complex and can add a powerful smoky flavor to black bean burgers, curried potatoes, vegetarian chili, and lentil soups. Just remember to use this strong spice sparingly. Curry Powder Curry Powder is a mixture of different seasonings that differs slightly based on what brand you buy. That being said, many contain some combination of coriander, mustard, cumin, fenugreek, cayenne, cardamom, cinnamon, cloves, and turmeric, which gives curry powder its iconic yellow-orange color. Add some to roasted vegetables, blend into hummus, sprinkle on popcorn, or use as the base of this Thai tofu pumpkin curry. Everything Bagel Available at Trader Joes and a spattering of other retailers, the Everything Bagel spice blend is the ultimate compliment to any roasted potato or sautéed vegetable. Add some to a tahini dressing or sprinkle some on an avocado half with a squeeze of lemon and a squirt of sriracha. The spice mixture is a combination of all the wonderful bits youd find on the outside of an everything bagel: sesame seeds, sea salt, dried minced garlic, onion, and poppy seeds.  Red Pepper Flake Although it probably already exists somewhere on your spice rack, the raw, uncalibrated heat of red pepper flake brings a brutish pop to roasted cruciferous vegetables and elegant pastas. Sea Salt Dont roll your eyes just yet. In terms of utility in a dish, sea salt offers the same taste-enhancing qualities as traditional table salt, but when it comes to look, flavor, and texture, sea salt is in an ocean of its own. Its slightly richer flavor and crunch make it a natural fit for both savory entrees and desserts. Shichimi Togarashi Adorning the table of many ramen soup shops, shichimi togarashi is a complex spice blend that includes a combination of red chile pepper, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed. Sprinkle this on literally anything -- noodles, fried rice, stir-fried tofu, soups, marinades, rubs, dressings, tempuras, roasted vegetables, etc. -- to instantly add a flurry diverse flavors and tastes. Star Anise Star anise is often sold in its ornamental whole form, but its much easier to incorporate into dishes as a powder. Its flavor is somewhere between licorice, cinnamon, and clove. Try adding it to broths, chutneys, mulled wine, or desserts, like this warm cranberry poached pear.  Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds appeared first on Meatless Monday.

Biryani Rice

November 27 2019 VegKitchen 

Biryani Rice Dont let the number of ingredients stop you--this Biryani Rice is easy to make, and its amazing scents deserve the effort. Save Print Biryani Rice Serves: 8   Ingredients ¼ cup canola oil ½ cup cashews 2 large onions, sliced thinly 2 cloves garlic, minced 2 tbsp biryani curry paste or other Indian curry paste 1 tbsp ginger, minced 1 tsp salt 1 tsp ground cumin ½ tsp ground cinnamon 3¼ cups vegetable broth ¼ cup plain yogurt 3 seeds cardamom, crushed 2 stars anise 1 stick cinnamon 1¾ cup brown basmati rice 2 small hot peppers, chopped Instructions Heat the oil in a large frying pan. The post Biryani Rice appeared first on VegKitchen.

Cardamom Maple Pecan Granola

November 1 2019 Vegan Richa 

Cardamom Maple Pecan GranolaCardamom Maple Pecan Granola. Use other spices of choice in this delicious granola. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe. Jump to Recipe Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit. Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola  , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations! This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.Continue reading: Cardamom Maple Pecan GranolaThe post Cardamom Maple Pecan Granola appeared first on Vegan Richa.

Soft & Chewy Spiced Apple Rings

October 11 2019 Oh My Veggies 

Is there a secret to coring apples? Please tell me that there is and I’m doing it wrong. I have an apple corer and I can never get it to go in through the stem and out through the bottom–it always goes out slightly to the side of the bottom and then I have to core my apples twice. And twice-cored apples are not as nice looking as once-cored apples. I made apple chips for Henry Happened last fall and I decided to revisit that idea, but with the addition of chai spices--cinnamon, ginger, cardamom, and just a pinch of cloves. Instead of baking the apples until they were crispy, I baked them until they were soft and chewy. Erin from Texanerin Baking posted chewy apple chips last year and I wanted to see if I could make my recipe chewy too. Because the only descriptor I like more than spiced is chewy. Chewy is never not good! Yes, I said never not! Apple rings and chips are really simple to make at home. While it’s nice to have a dehydrator for these sorts of things, you don’t need one--an oven set at a low temperature works too. When you […]

Strawberry Rhubarb Hemp Breakfast Bites

August 15 2019 My New Roots 

Strawberry Rhubarb Hemp Breakfast Bites This post is a long time coming! And Im so excited to finally be sharing my bedroom with you all. Weve now been in our home for a year and a bit, and although its (still!) not complete, were enjoying working on the finishing details here and there. Honestly, I dont think we will ever be done, and that is okay. This entire experience has made me way more patient, realistic, and Ive learned to set my expectations super low on every project so that instead of being disappointed, Im often positively surprised! We moved with just boxes, zero furniture, and essentially had to start over in that department. That meant a new bed, a new mattress and all new linens, since we decided to make the jump from a queen size mattress to a king (literally one of the best life decisions, ever). My husband and I are both DIY-ers, and serious thrift store shoppers, and we knew that we wanted to build a bed ourselves, then find the rest of bedroom furniture second-hand. The one place where we knew we wanted to really take our time considering was a mattress and the bedding. If you read this blog, you probably care about your health to some degree. Like me, you may prioritize buying organic produce, splurge on environmentally-conscious clothing, and look to sustainable skincare and beauty products. But have you ever thought about your bedroom environment? We spend a third of our life in bed (at least we should), so its just as important to consider the things that we interact with in our homes, not just what goes in and on our bodies. In fact, the greatest exposure to chemicals you can have in a day, could be while youre sleeping. When I started looking into buying a mattress, I found the options were totally overwhelming. And with so many retailers moving to online platforms and selling directly to consumers, prices have been slashed considerably, and the deals are tempting. Mattresses are one of those things that seem pretty innocuous, and maybe even a place to save a few bucks. But dig a little deeper and youll see that the thing you spend so much time on, is not the thing you should spending less money on, as youll be paying for cheaper materials with your health. Modern, conventional mattresses are made with a laundry list of harmful substances that can be affecting you and your family. One of the most offensive ingredients found in conventional mattresses is memory foam made from polyurethane; a highly flammable, petroleum-based material. Polyurethane foam emits Volatile Organic Compounds (VOCs) that can cause eye, nose and throat irritation, headaches, nausea, and can also damage the liver, kidneys and central nervous system, according to the Environmental Protection Agency and the Occupational Health and Safety Administration. Un-ironically referred to as solid gasoline, polyurethane foam is typically wrapped in or treated with fire retardant chemicals to meet the Federal and State flammability standards in the US, otherwise it would be totally unsafe. Which brings me to the second thing to watch out for in mattresses, and that is chemical fire-retardants (CFRs). These are compounds added to the materials in a mattress to protect you, and they are an inexpensive way to meet safety standards. The issue is that CFRs do not fully bind to materials, and are released into the air through the mattress, then build up in the body causing some people lifelong health issues.   Formaldehyde, antimony, boric acid, and halogenated flame retardants are some of the most damaging CFRs found in modern mattresses, and the frustrating thing is that companies are not required to disclose which ones they are using. Unless a mattress company is explicitly eliminating these chemicals from their production and using a natural material alternative, they are likely using one of the harmful chemicals listed above. I looked at a number of organic /­­ natural mattress companies in my research, and the one that stood out to me was Naturepedic. They are made with certified organic cotton, wool, and latex. For heavy-duty support without any health or allergy concerns, Naturepedic only uses the highest quality innersprings available made from recycled steel.. , and steel, with Naturepedic ensured  the purity of every material used, along with fair labour practices. I reached out to Naturepedic, to see if they would be open to me trying a mattress out and blogging about it. They agreed, and sent me their EOS  (Ergonomic Organic Sleep) mattress that allows for fully customized layers for finding the exact right amount of firmness (you can even choose different support styles from your sleep partner, or swap out the layers down the line in case your preferences change). Id never heard of anything like that before, and though it was so brilliant! I went to the showroom in Toronto to try out the mattress in person, which was very helpful, but you can also just order online if you know what kind of consistency you like. The mattress components were delivered to my door, and it was easy to assemble, as everything gets zipped into a giant, certified organic cotton casing. After spending the last twelve months on this bed, I can confirm that its been the best year of sleep in my entire life (even post-child, haha!). Besides the fact that I love going to bed knowing that I am breathing completely clean air, and that the materials that went into the mattress were made with a deep commitment to protecting the environment, its simply the most supportive and comfortable mattress Ive ever tried. Period. I cannot recommend this mattress enough! The other thing to consider when outfitting your bedroom is the bedding itself. Because we come into direct, skin-to-product contact with these textiles, its essential to choose something non-toxic. Most bedding on the market is made with cotton, one of the most chemical-laden crops grown. According to Pesticide Action Network North America, Conventionally grown cotton uses more insecticides than any other single crop and epitomizes the worst effects of chemically dependent agriculture. Each year cotton producers around the world use nearly $2.6 billion worth of pesticides -- more than 10 per cent of the worlds pesticides and nearly 25 per cent of the worlds insecticides. If youre going to sleep in cotton, choose organic whenever you can. Linen is a great alternative material because it is a much lower impact material on the environment, and requires very little intervention to be grown. Coyuchi is a brand recommended to me by my dear friend Elenore, who has the highest standards I know of Coyuchis textile line is not only 100% organic, but also consciously processed, meaning that they use low-impact dyes for colour that is kind to the planet and our sensitive skin. Coyuchi offered to send me some bedding to try out and I was instantly obsessed. Their textiles are beyond delicious, super soft, and incredibly comfortable. For a duvet cover, I chose the Crystal Cove pattern in white. I loved this choice since its reversible - a textured weave that looks cozy in the winter, and a crinkled cotton underside, which I like to face up in the summer. I also love their Topanga Matelasse blanket, shown here in warm stripe, which is also reversible (super convenient if you want to change up the look of your bedding with a quick flip!). For winter, their Cloud Brushed flannel sheets are super luxurious, and especially enjoyable its very hard to find organic flannel! Words cannot describe the feeling of slipping into these on a chilly night. The giant back pillows in the bed are also from Coyuchi, and are perfect if you have an open-frame bed without a headboard. I like to sit up and read in bed, and these pillows are firm enough to act as a headboard itself. When youre shopping for any kind of textile (bedding, furniture, or clothing), the most important mark to look for is the Global Organic Textile Standard (GOTS) certification. GOTS is recognized as the world’s leading processing standard for textiles made from organic fibers. It defines high-level environmental criteria along the entire organic textiles supply chain and requires compliance with social criteria as well. Unlike most textile and mattress companies, both Coyuchi and Naturepedic are GOTS certified and adhere to their strict standards for agriculture and labour. Okay, lets get to the recipe! I experimented with these breakfast bites for a long time. At first, I was blending up cashews to make flour, but that got expensive, and ultimately I wanted the recipe to be allergen-free (so the nuts had to go!). As an alternative, I opted for hemp seeds, which worked beautifully. Its easy to make your own hemp flour in a food processor in a few seconds. Ive been using it baked goods lately and love how moist and tender the results are! I used strawberries and rhubarb for these nuggets of joy, but since were moving into stone fruit season, Ill soon be switching it up and using peaches, plums, pluots, apricots, and cherries in their place. Any fruit will work as long as its not super moist (like melons). Raspberries, blueberries, and blackberries would be lovely here too. Simply use 1 cup of chopped fresh fruit in any combination that tickles your fancy. To change up the flavour even more, add orange zest, warm spices like cinnamon and cardamom, or even some cacao powder for a chocolate version. Yum! I really wanted to make a successful vegan version of these, so I tried using banana in place of the egg. The results were decent, but a little too moist. If I made these again, I would use the banana plus a tablespoon of ground flax seeds. If any of you do that, please let me know in the comments!     Print recipe     Strawberry Rhubarb Hemp Breakfast Bites Makes 12 Ingredients: 1 1/­­2 cups /­­ 215g hemp seeds 1/­­4 cup /­­ 35g arrowroot 1/­­4 tsp. flaky salt, plus more for garnish, if desired 1 tsp. baking powder 1 egg (or 1 ripe banana, mashed) 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract (or 1/­­2 tsp. vanilla powder) 1/­­2 cup /­­ 85g chopped strawberries 1/­­2 cup /­­ 60g chopped rhubarb (2-3 slim stalks) expeller-pressed coconut oil for greasing (or use muffin liners Directions: 1. Lightly grease a 12-cup muffin tin with coconut oil. Preheat oven to 350°F /­­ 175°C. 2. Wash the strawberries and rhubarb well. Slice the rhubarb into small discs, and cut the strawberries into small chunks. Reserve 3 strawberries for topping the breakfast bites, if desired (remove greens, then slice them top to bottom). Set fruit aside.  3. In a food processor, blend hemp seeds until theyre a fine powder (dont go too far or youll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine. 4. In a medium bowl, whisk the egg or banana, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the rhubarb and strawberries. 5.  Spoon a heaping tablespoon of the batter into each prepared muffin tin. If desired, place a slice of strawberry on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden. 6. Remove from the oven and let cool completely. 7. Enjoy! Store leftovers in an airtight container in the fridge for five days. Aside from getting the chemicals out of your space, here are five other ways to improve the health of your bedroom, and your sleep! Add plants - having a couple of living things in your sleeping space keeps the air clean and fresh. Snake plants, areca palms, aloe vera and orchids are especially helpful, since they absorb CO2 at night, even when they are not photosynthesizing.  Consider airflow - keeping a window cracked at night is a good way to get some fresh air while you sleep. If its noisy outside, keep your window open during the day to ensure full air exchange, and close it right before bed. It’s very important to keep the air in your space fresh and moving. Salt rock lamps - these are said to purify the air by omitting negative ions. I cannot confirm this in any way, but I can confirm that the light they give off is incredibly soothing and helps me wind down at the end of the day. Overhead lighting is very stimulating (and let’s be honest, not overly sexy). Keep the devices out - dont work in bed, and avoid using your phone before snoozing. Blue light from screens inhibits our bodys ability to make melatonin, our sleep-wake hormone. If you choose to keep your phone in your room overnight, set it to airplane mode while you sleep so youre not exposing yourself to radiation from EMFs (Electromagnetic Field).  Beeswax candles - yes, its cozy to burn candles before bed, but paraffin candles pollute the air, full stop. Soy is a better alternative, but beeswax is my favourite since it actually helps purify the air by omitting negative ions, and removing dust and dander. Show me your Hemp Breakfast Bites on Instagram: #mnrbreakfastbites Special thanks to my dear friend Sara for taking these photos of me (and putting up with my awkwardness for at least two hours!). http:/­­/­­matandsara.com/­­ The post Strawberry Rhubarb Hemp Breakfast Bites appeared first on My New Roots.

Custard Toast Bites

August 12 2019 Manjula's kitchen 

Custard Toast Bites (adsbygoogle = window.adsbygoogle || []).push({}); Print Custard Toast Bites Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack. Course Appetizer Keyword Bruschetta, Custard, Dessert, Eggless, Homemade, Quick And Easy, Saffron Custard, Snack, Vegetarian Servings 4 people Ingredients12 thin slices of French bread bruschetta or use the regular size bread and cut them to size you will like 2 Tbsp melted butter 1 1/­­4 cup milk 1/­­4 cup heavy cream 1/­­4 cup sugar 1 1/­­2 Tbsp corn starch Pinch saffron 1/­­8 tsp cardamom powder 1 Tbsp sliced almond for garnishing 1 Tbsp sliced pistachios for garnishing US Customary – Metric InstructionsIn a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps. Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps. Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready. Lightly butter the bread from both sides and toast to make them crisp. NotesFor Serving Spread custard generously over toasted bread and garnish with pistachios. The post Custard Toast Bites appeared first on Manjula's Kitchen.

Rhubarb Milk

May 22 2019 Golubka Kitchen 

Rhubarb Milk Stopping by with a different way to celebrate rhubarb season today. Think strawberry milk, but made with beautiful, pink stalks of rhubarb and a few lush aromatics. It comes together quickly and can be enjoyed in a number of delicious ways. You start this recipe out by stewing the rhubarb in maple syrup, which takes no more than 10 minutes and leaves you with a delicious rhubarb ‘jam’. You could stop right there and serve it on top yogurt, porridge, granola, or various desserts (like panna cotta). Or you could go on and blend the stewed rhubarb with some dairy-free milk. You can then enjoy the rhubarb milk multiple ways – on its own with ice, poured over iced matcha for a beautiful, spring matcha latte, or you could blend it with a frozen banana or two for an out-of-this-world rhubarb smoothie. We employ the help of rose water and cardamom to complement the tart flavors of rhubarb in this recipe, but if you don’t have those, you could entirely leave them out or add your own aromatic twist – think cinnamon, cloves, pink peppercorns, orange blossom water, etc. Hope you enjoy this easy little idea! Wishing you a great rest of your week

Impossible Meatless Kefta with Tamarind Chutney

March 11 2019 Meatless Monday 

Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando . Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.   Serves 4 - Ingredients - 16 oz. Impossible Burger(R) (or Beyond Burger(R)) - 1 tablespoon coriander mint chutney (recipe below) -  1/­­4 cup tamarind date chutney (recipe below)   - Coriander Mint Chutney - 1/­­8 cup fresh mint* - 2 cups cilantro -  1/­­4 cup onion -  1/­­2 teaspoon toasted coriander seeds - 1 tablespoon fresh crushed garlic - 1 tablespoon fresh minced ginger - 2 tablespoons fresh lemon juice - 2-3 tablespoon water or as needed to make the chutney of a pesto consistency - 1 teaspoon cumin seeds toasted - 1 Tablespoons diced jalape?o - Salt and pepper to taste - *Use up to 1/­­2 cup, depending on your preference for mint in savory dishes.   - Tamarind Date Chutney - 1/­­2 cup tamarind paste - 1 cup dates pitted - 1 cup apple juice - 2 c water or vegetable stock -  1/­­2 teaspoon cumin - 1 Tablespoon Garam Masala -  1/­­2 teaspoon chili powder -  1/­­2 teaspoon coriander -  1/­­2 teaspoon fresh ground ginger - 1 teaspoon fresh crushed garlic - 1 teaspoon salt - 1/­­4 cup coconut milk solids - 1 teaspoon Coconut oil   - Carrot Achar - 1 pound carrots - 1 Tablespoon whole cardamom pods - 1 teaspoon whole black peppercorn - 1 each cinnamon stick - 3 each bay leaves -  1/­­2 teaspoon mustard seeds -  1/­­2 teaspoon coriander seeds -  1/­­2 cup Late Harvest Riesling Vinegar (or sweet vinegar) - 1 cup water -  1/­­4 cup honey -  1/­­4 cup white vinegar - 1 whole cucumber   Instructions 1. Preheat the oven to 375° F. 2. Mix defrosted Impossible Burger(R) or Beyond Burger(R) with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs). 3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes. 4. Serve with tamarind chutney (see below. 5. Plate with carrot achar (see below).   Coriander Mint Chutney 1. Toast coriander seeds. 2. Cut the stems away from the cilantro and discard stems. 3. Pull the mint from the stems. 4. Place all ingredients in food processor and blend until consistency of pesto. 5. Add a small amount of water to gain the consistency desired.   Tamarind Date Chutney 1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/­­vegetable stock, dates, and tamarind paste. 2. Cook on a low heat, stirring constantly. 3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris. 4. Add the coconut solids or a small amount of coconut milk. 5. Season with salt to taste.   Carrot Achar 1. Peel carrots and use a mandolin to cut into long thin strips. 2. Lightly toast the spices in a dry pan over medium heat. 3. Wrap the spices in a cheese cloth to create a spice sachet. 4. Mix water, sugar, salt, and vinegar. 5. Add the spice sachet and bring the mixture up to a simmer. 6. Before the mixture starts to boil, remove from heat and add the fresh carrots. 7. Let stand for 1 hour. 8. Place in a container and chill. 9. Leave the spice sachet in the liquid for best flavor. The post Impossible Meatless Kefta with Tamarind Chutney appeared first on Meatless Monday.

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles)

January 16 2019 Golubka Kitchen 

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened for us over the past month, and at this point we are so ready to fill our plates with 99% plants. That’s what this meal plan is all about. We are employing the amazing, shape-shifting powers of spaghetti squash to create four distinctly different, plant-fueled dishes that will still keep us cozy in this frigid weather (no bone-chilling, cold salads or fully raw dishes here!). We’ve got special pesto ‘noodles’, pho, tacos, and lasagna. As usual, there is a step-by-step weekend prep guide, as well as a shopping list for your convenience :) Hope you enjoy this one! Menu - Spaghetti Squash Noodles with Brussels Sprout Pesto - Kale Pho with Spaghetti Squash Noodles - Spaghetti Squash Kimchi Tacos - Portobello Spaghetti Squash Lasagna *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients youll need for the week here, if doing shopping for the whole week. Produce 2 large or 3 medium spaghetti squash 1 lb Brussel sprouts 1 medium yellow onion 2 large leeks 1 head of garlic 1-inch piece ginger 1 bunch kale 1/­­2 lb shiitake 8-10 portobello caps 2-3 avocados 1 bunch cilantro 1 lemon 3 limes Spices 2 cinnamon sticks 2 star anise black peppercorns 5 whole cloves 3 whole cardamom pods 1 teaspoon coriander seeds Staples/­­Other sea salt olive oil neutral avocado oil or other oil of choice apple cider vinegar brown rice vinegar tamari sriracha/­­chili sauce 24 oz marinara sauce 1 cup vegan kimchi tortillas – gluten-free if needed sea salt Bulk 1 cup dried chickpeas 1 cup raw pumpkin seeds 1 cup raw almonds nutritional yeast Basic Prep Complete these steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Roast The Spaghetti Squash Spaghetti Squash, the beautiful yellow vegetable with flesh that turns into ‘noodles’ when roasted, will be the base for all our dishes in this meal plan. Here, we are roasting 2 large squashes, which we’ll be using for pesto noodles, pho, tacos, and lasagna throughout the week. Roasted Spaghetti Squash   Print Ingredients 2 large spaghetti squash - halved, seeds scooped out avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat oven to 400° F (200° C). Prepare 2 baking sheets, lined with parchment paper. Place the halved spaghetti squash on the baking sheets, face up. Oil thoroughly and sprinkle with salt and pepper. Turn the squashes face down, place in the oven, and roast for 30-40 minutes,until the flesh is soft, cooked through, and noodle-like when scraped with a fork. Take care not to overcook, as the noodles can turn mushy. Let cool slightly. Scrape all of the noodles out of the squash skins using a fork, and store refrigerated in an airtight glass container, until ready to use. 3.5.3226   2) Cook Chickpeas and Make Broth Base for Pho In this step, we are cooking chickpeas for the pho and tacos, while also making the broth base for our pho. Making ingredients using the offshoots from other ingredients is one of the most gratifying and humbling things about cooking! Pot of Chickpeas   Print Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the chickpeas. Place the chickpeas in a pot and cover with about 8 cups of purified water. Bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Test the chickpeas for doneness. Cook longer if needed, until completely soft. Add salt to taste at the end. Drain, reserving the cooking liquid for the pho broth (below). 3.5.3226   3) Make the Pho Broth This pho broth gets its deep, comforting flavor from toasted spices, chickpeas (cooked in the same water, in the previous step), tamari, and any other vegetable scraps you have around. Pho Broth   Print Ingredients 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 teaspoon black peppercorn 5 whole cloves 3 cardamom pods 1 medium yellow onion - sliced into 8 wedges 3 garlic cloves - crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 6 cups chickpea broth - from above any vegetable scraps like leek tops, onion skins, etc. (optional) ½ lb shiitake - hard stems separated, caps reserved 3½ tablespoons tamari 1 tablespoon brown rice vinegar ¼ teaspoon sriracha/­­chili sauce Instructions Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho. 3.5.3226   4) Make the Brussels Sprout Pesto This pesto is made with blanched Brussels sprouts, for a dose of cruciferous goodness, and pumpkin seeds, for a lighter alternative to nuts. The result is surprisingly delicious pesto, which will be used for the Spaghetti Squash Noodle dish, as well as the lasagna. Brussels Sprout Pesto   Print Ingredients 1 cup raw pumpkin seeds 1 lb Brussels sprouts - ends trimmed off, sliced in half sea salt 1 clove garlic - chopped 1 bunch cilantro, stems and leaves (reserve a handful of leaves for the pho and tacos) - torn juice of ½ lemon 1 tablespoon nutritional yeast freshly ground black pepper ½ cup olive oil Instructions Preheat the oven to 350° F (180° C). Spread the pumpkin seeds on a baking tray and toast in the oven for 5-7 minutes, until fragrant and slightly golden. Bring a large pot of well-salted water to a rapid boil. Add the Brussels sprouts and blanch for about 8 minutes, or longer, until soft throughout, but not mushy. Drain and set aside. Reserve a small handful of pumpkin seeds and set aside to use as a garnish for the pesto noodle dish. Place the rest of the pumpkin seeds into a food processor, followed by a large pinch of salt and garlic. Pulse to roughly break up the pumpkin seeds. Divide the blanched Brussels sprouts in half. Save one half of them whole, to use later in the pesto noodle dish, keeping them refrigerated in an airtight container. Add the other half of the blanched Brussels sprouts to the food processor, along with the cilantro, lemon juice, nutritional yeast, another pinch of salt and black pepper. Process until well combined. Slowly poor the olive oil through the feeding tube on the lid, with the motor still running. Taste for salt, adjust if needed. Use the pesto right away or store refrigerated for up to 5 days. 3.5.3226   5) Make the Almond Ricotta This easy almond ricotta is mainly meant for the lasagna, but you can use any of the leftovers in the tacos or in the Brussels sprout pesto noodles. Almond Ricotta   Print Ingredients 1 cup almonds - soaked overnight in purified water 1 small garlic clove pinch of sea salt 1 tablespoon nutritional yeast generous squeeze of lemon juice - to taste Instructions Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. 3.5.3226   Recipes This is a meal that will take you minutes to prepare, thanks to all the weekend prep. Spaghetti squash ‘noodles’ go well with pesto of any kind, but they become something really special, when combined with the Brussels Sprout Pumpkinseed Pesto and silky, blanched Brussels sprouts. Spaghetti Squash Noodles with Brussels Sprout Pesto   Print Serves: 4 Ingredients ⅔ of the amount of the Brussels Sprout Pesto - from above about 3 cups roasted spaghetti squash - from above reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above reserved handful whole toasted pumpkin seeds - from the pesto recipe, above Instructions Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using. 3.5.3226   This Pho is incredibly cozy, but also very nourishing and light. The deep, dark broth holds the powers of various warming spices, shiitake, chickpeas, and veg. Spaghetti squash ‘noodles,’ chickpeas, and kale fill it out, and a scoop of avocado + a drizzle of chili sauce on top take it to that next level. Kale Pho with Spaghetti Squash Noodles   Print Serves: 4-6 Ingredients pho broth - from above 1½ cups cooked chickpeas - from above about 3 cups roasted spaghetti squash - from above shiitake caps from ½ lb shiitake - sliced, reserved while making pho broth 2-3 kale leaves - stems removed, roughly chopped juice from 1 lime, plus more for serving handful of cilantro leaves - for garnish ripe avocado - for garnish sriracha/­­chili sauce - for garnish (optional) Instructions Bring the pho broth back to a boil, add the cooked chickpeas, spaghetti squash, sliced shiitake caps, and kale. Adjust the heat to a simmer and cook for about 10 minutes, until the kale is cooked through. Remove from heat and mix in the lime juice. Taste for salt and adjust if needed. Serve warm, with more lime slices, garnished with cilantro leaves, cubed ripe avocado, and more sriracha/­­chili sauce, if desired. 3.5.3226   This is the wintery version of our Kimchi Tacos from the Summer Meal Plan. It’s hard to do them justice with words or photos, but they are really good. Proof: my ten year old, who strongly dislikes squash and doesn’t eat kimchi because it’s too spicy, ate them for dinner two nights in a row without any comment (silence during a meal is always a good sign around here :). They are also so, so quick! Spaghetti Squash Kimchi Tacos   Print Serves: 4 Ingredients 1 tablespoon avocado oil or other neutral oil of choice 2-3 kale leaves - stems removed, leaves torn sea salt 1½ cup cooked chickpeas - all of the remaining from above 2 cups roasted spaghetti squash - from above about 1 cup vegan kimchi tortillas of choice - gluten-free if needed 1-2 ripe avocado - cubed cilantro - for serving lime slices - for serving sriracha or hot sauce of choice - for serving (optional) Instructions Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using). 3.5.3226   Does this dish of layered vegetables, mushrooms, and sauces actually taste like lasagna? It really does! The spaghetti squash ‘noodles’ replace the carb component of regular lasagna noodles, while the portobello mushrooms add substance, depth, and meatiness. The almond cheese and pesto from prep day, as well as good, store-bought marinara add just the right punch of flavor. It’s a higher vibe lasagna that will still leave you satisfied, with a bonus of not weighing you down. Portobello Spaghetti Squash Lasagna   Print Serves: 4-6 Ingredients 2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish 8-10 portobello caps 2 large leeks, white and pale green parts only - sliced sea salt 24 oz marinara sauce about 7 cups roasted spaghetti squash - from above almond ricotta - from above reserved ⅓ the amount of Brussels sprouts pesto - from above freshly ground black pepper Instructions Preheat oven to 375° F (190° C). Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release. Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft. Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil. Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving. Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge. 3.5.3226   You might also like... Lemongrass Mung Beans over Spaghetti Squash Spaghetti Squash Mung Bean Lasagna Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Plant-Based Meal Plan Mini: Rice (Congee, Fried Rice, Veggie Burgers) .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 New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) appeared first on Golubka Kitchen.

Orange Chai Latte + Video

December 19 2018 Golubka Kitchen 

Orange Chai Latte + Video This has been our favorite, warming drink this fall/­­winter. Chai is surprisingly easy to make at home, and fills your whole space with the most lovely, festive scent. It tastes like pure coziness, and is also full of spices that are great for digestion and blood sugar stabilization. Today, we are sharing our favorite way to make chai (and a chai latte), which involves lightly toasting the spices, adding some orange peels, and not including any caffeine (though you easily can). We also have a new ‘day of eating’ video for you, which shows you the whole step-by-step process of making this chai :) We both have issues with handling caffeine, so we generally completely avoid it, except for a rare matcha latte treat, a cappuccino in Italy, etc. Turns out that it’s totally possible to make really good chai by just steeping some spices in water, without adding any tea. We toast the spices for a deeper flavor and also add orange peel, which contributes a beautiful, zesty note. Serving this chai as a latte really takes it to the next level. The addition of creamy plant milk and a little bit of sweetener brings out all the beautiful flavors in the best way possible. It’s like a soft, warm blanket in drink form. Hope you give it a try! Orange Chai Latte   Print Serves: about 6 cups chai Ingredients for the orange chai 1 tablespoon cloves 1 tablespoon fennel seeds 1 tablespoon whole black peppercorns 2 tablespoons whole cardamom pods 2 cinnamon sticks about 10 star anise 2-3 piece ginger - peeled if not organic and sliced peels from 1 organic orange - white parts trimmed off as much as possible 1 piece fresh turmeric - peeled if not organic and sliced (optional) 6 cups purified water for the orange chai latte a mugs worth of orange chai from above - hot 1 pitted date or a splash of maple syrup/­­honey to taste generous pour of any plant milk of choice or a handful of raw cashews Instructions to make the orange chai In a dry skillet warmed over medium-high heat, toast the cloves, fennel, black pepper, cardamom, cinnamon, and star anise until fragrant, about 30 seconds. Remove from heat. In a medium pot, combine the toasted spices, ginger, orange peel, turmeric (if using), and purified water. Bring up to a boil, then turn the heat down and simmer, covered, for 30 minutes. Strain to serve. The spices, ginger, orange peel, and turmeric can be re-steeped up to 2 times. Keep refrigerated. to make the orange chai latte In a high-speed blender, combine the chai, date or maple syrup/­­honey, and plant milk or cashews. Blend until smooth and frothy and enjoy. Notes If youd like to add some tea to the chai, just steep it in with the rest of the spices, however long and strong you prefer. 3.5.3226 You might also like... Superberry Smoothie A Day of Smoothies Raw Chocolate Layer Cakes with Black Cherry and Orange Rhubarb Raspberry Fizz from Sarah at The Vanilla Bean Blog .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Orange Chai Latte + Video appeared first on Golubka Kitchen.

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

Christmas Breakfast with Pom & Flora Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. xo Lucia Saffron Buns Lussebullar Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/­­2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g /­­ 1/­­2 cup coconut sugar or maple syrup 250 g /­­ 1 cup quark cheese, greek yogurt or vegan yogurt 800 g /­­ 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/­­3 cup) Brush with 1 egg yolk, beaten  (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C /­­ 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/­­3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesnt stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/­­2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml /­­ 1 cup oat milk or plant milk of choice 1/­­2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut snow 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs. Lingonberry Smoothie Bowl Serves 2 2 frozen bananas (sliced)  250 ml /­­ 1 cup oat milk or milk of choice, more if needed 500 ml /­­ 2 cups frozen lingon berries 1 tsp ground cardamom 2 tbsp tahini (sesame paste) For serving 2 tbsp toasted buckwheat  2 tbsp desiccated coconut Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes. Pom’s Christmas Porridge Serves 4 500 ml /­­ 2 cups oat milk 250 ml /­­ 1 cup water 1 tsp ground cardamom 1 pinch sea salt 100 g /­­ 1 cup steel cut oats 100 g /­­ 1 cup rolled oats 0,5 g ground saffron (1 sachet) 2 tbsp raisins 2 tbsp dried cranberries   For serving  4 tbsp mascarpone 125 ml /­­ 1/­­2 cup foamed oat milk Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk. Gingerbread truffles Makes 20 truffles 16 soft dates, pitted 60 g almonds 2 tbsp coconut oil 1/­­2 tsp ground ginger 1/­­2 tsp cinnamon 1/­­2 tsp cardamom 1/­­2 tsp allspice 1 pinch cloves 1/­­4 tsp salt For rolling 50 g /­­ 1/­­2 cup desiccated coconut 50 g /­­ 1/­­2 cup desiccated coconut mixed with 1/­­2 tsp beetroot powder Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 - 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesnt stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge. ******* Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/­­with :)

Microwave Milk Cake

December 18 2019 Manjula's kitchen 

Microwave Milk Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Milk cake Milk cake is a sweet delicacy. Despite having posted this recipe before, I decided to do this recipe again, because it was just too good! its nice to have quick and easy recipes that taste delicious. I make this version of milk cake in the microwave instead. How much easier can it get? It only requires 4 ingredients, one microwave-safe pan and makes absolutely no mess! It took me about 10 minutes tops. This recipe is a must-try and the perfect dessert for the holidays! This recipe will serve 8. Course Dessert Cuisine Indian Keyword Dessert, Gluten Free, Microwave Cooking, Mithai, Party Food, Quick And Easy, Ricotta Burfi, Vaishno Cooking Prep Time 5 minutes Cook Time 10 minutes Servings 8 people Ingredients1 cup ricotta cheese use whole milk ricotta 1 cup milk powder 1/­­2 cup sugar 1/­­4 tsp cardamom powder 1 Tbsp butter InstructionsI am using 5×7 Pyrex pan. Grease the Pyrex pan with butter and mix all the ingredients. Clean the sides and cook for 3 minutes in microwave. Stir it and cook again for 2 minutes. Stir it and cook again for another 2 minutes. If cake is soft cook again for 1 more minute without stirring. It took me 8 minutes to make it. Let it cool of and cut into squares and enjoy. NotesYou will also enjoy these quick dessert recipes, Rava Kesari, Chocolate Fudge, Rava ladoo The post Microwave Milk Cake appeared first on Manjula's Kitchen.

Cardamom Maple Pecan Granola Recipe (No Oil)

November 1 2019 Vegan Richa 

Cardamom Maple Pecan Granola Recipe (No Oil)Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds. Use other spices of choice in this delicious granola with pumpkin or sunflower seeds. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe. Jump to Recipe Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit. Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola  , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations! This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.Continue reading: Cardamom Maple Pecan Granola Recipe (No Oil)The post Cardamom Maple Pecan Granola Recipe (No Oil) appeared first on Vegan Richa.

Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)

October 23 2019 Vegan Richa 

Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)Vegan Almond Halwa – Instant Pot Badam Halwa with No Added Refined oil. No ghee or dairy! 5 Mins active time. 6 Ingredients! And Almond Ladoo too! Gluten-free Grain-free Soy-free Recipe. Jump to Recipe Its that time of the year! No not Halloween, Its Diwali this weekend! All festivals and holidays seem to all come close to each other. One day I am planning bowl meals and the next I am thinking pumpkin, Indian sweets, desserts, lentil loafs. This Diwali I bring you 3 variations of Almond Halwa! Indian Halwa can range in texture from a crumble to a set jelly like to soft spoon fudge like. You can make this halwa into any of the textures you like! If you don’t want to use the spoon, roll it up into balls for amazing almond ladoos. Traditional Badam Halwa recipe often requires making a sugar syrup of certain consistency, then adding almonds(soaked and blended or ground) and cooking for a good number of minutes. This recipe has none of that! No standing around in the kitchen stirring stuff and no checking on the sugar to get the right syrup thread consistency. Just mix the sugar of choice in the hot water, Add flavors such as cardamom, saffron, rose water or cinnamon. Add in almond flour (blanched works great) and pressure cook. Done and done. With pressure cooking, the sugar, water mixture thickens and the almond flour rehydrates very quickly.  Did I mention, you don’t need any butter or oil as well! Ok lets make this. If you double the recipe(which you will want to), add a minute to the pressure cooking time.Continue reading: Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)The post Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil) appeared first on Vegan Richa.

Pineapple Sheera (Sooji ka Halwa)

October 3 2019 Manjula's kitchen 

Pineapple Sheera (Sooji ka Halwa) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pineapple Sheera (Sooji ka Halwa) Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas. Course Dessert Cuisine Indian Keyword Ananas Halwa, Eggless Dessert, Home Made, Pineapple Halwa, Quick And Easy, Satvik Food, semolina, Sooji Halwa Prep Time 10 minutes Cook Time 25 minutes Servings 6 people IngredientsPineapple Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­2 cup pineapple crushed, unsweetened canned pineapple 1/­­4 cup sugar 1/­­2 cup water Sooji Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­3 cup sugar 1 cup water 1/­­8 tsp cardamom powder 1 Tbsp almonds sliced For Garnishing1 Tbsp sliced pistachios InstructionsMaking Pineapple SheeraDrain the water from pineapple and set aside, dont discard the water, will be used later. Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes. Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry. Making Sooji ka SheeraMelt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma. Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency. NotesServing In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia The post Pineapple Sheera (Sooji ka Halwa) appeared first on Manjula's Kitchen.

Custard Toast Bites (Sweet Brushetta)

August 12 2019 Manjula's kitchen 

Custard Toast Bites (Sweet Brushetta) (adsbygoogle = window.adsbygoogle || []).push({}); Print Custard Toast Bites .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack. Course Appetizer Keyword Bruschetta, Custard, Dessert, Eggless, Homemade, Quick And Easy, Saffron Custard, Snack, Vegetarian Servings 4 people Ingredients12 thin slices of French bread bruschetta or use the regular size bread and cut them to size you will like 2 Tbsp melted butter 1 1/­­4 cup milk 1/­­4 cup heavy cream 1/­­4 cup sugar 1 1/­­2 Tbsp corn starch Pinch saffron 1/­­8 tsp cardamom powder 1 Tbsp sliced almond for garnishing 1 Tbsp sliced pistachios for garnishing US Customary – Metric InstructionsIn a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps. Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps. Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready. Lightly butter the bread from both sides and toast to make them crisp. NotesFor Serving Spread custard generously over toasted bread and garnish with pistachios. The post Custard Toast Bites (Sweet Brushetta) appeared first on Manjula's Kitchen.

Recipe | Orange Cardamom Chocolate Mousse (Dairy-Free!)

May 31 2019 Oh My Veggies 

Sometimes I think I have a touch of synesthesia. Example? Whenever I cook or bake with cardamom, I think of fuzzy argyle sweaters. I was quite sure this was another symptom of that pesky synesthesia. Next thing you know, I’ll start tasting numbers, right? Or hearing rainbows. (I bet they sound like ABBA!) But then I realized that the reason I associate cardamom with argyle sweaters is because cardamom sounds a lot like cardigan. (Suddenly this post got a lot less interesting, huh?) Still, there’s something very warm and fuzzy about cardamom. Maybe because it’s often used in chai or in Scandinavian breads. It’s one of those strong flavors that people tend to love or hate, but I’ve always loved it. Pairing it with orange is fairly standard, but after trying it in chocolate gelato, I became enamored with the chocolate/­­cardamom combination–that’s what inspired this Orange Cardamom Chocolate Mousse. I used my Dark Chocolate Pomegranate Mousse recipe as a starting point and added fresh orange juice and zest, as well as a heaping teaspoon full of cardamom. It’s enough of the spice to add a little warm and fuzzy to this vegan chocolate mousse without adding too much.

Mango Lassi Chia Pudding + Giveaway

March 27 2019 Golubka Kitchen 

Mango Lassi Chia Pudding + Giveaway We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spice collective Diaspora Co. on our self-care series and fell in love with Sana and her mission. We were also lucky to get to try their organically farmed, heirloom turmeric and can safely say that it’s next level in every way. It looks like dusted gold and tastes incredibly potent, like the freshest powdered spice we’ve ever tried. We’re so happy to host a giveaway for a Diaspora Co. turmeric subscription here today. Yes, not just a one time thing but a whole subscription, with a turmeric delivery every 3 months! We also had so much fun coming up with a recipe using the turmeric. This Mango Lassi Chia Pudding is such a decadent and nourishing breakfast. It’s based on toasted coconut-cashew milk and is full of warming spices, as well as sunny notes of fresh, sweet mango. Read on for the giveaway details and the recipe. Chia pudding is so fun to make because it’s infinitely customizable. We love making an extra creamy nut milk for chia pudding and spicing it up with different fruit, sweeteners, and/­­or powders. For this recipe, we make a toasted coconut and cashew milk, blended with turmeric, cinnamon, and cardamom, as well as fresh mangoes (in season right now and so sweet!) and dates. It then gets mixed with the chia and that’s it – you’re all set with an exciting breakfast for the next couple of days (or maybe even the whole week, this recipe makes quite a bit). We’ll be doing a little Instagram Stories demonstration for how to make this pudding later today, too. Hope you’ll give it a try :) G i v e a w a y :  To enter to win one subscription to Diaspora Co. turmeric (turmeric delivered to you every 3 months), leave a comment here telling us what kind of content you find most useful from us – savory recipes, sweet recipes, meal plans, interviews, natural self-care recipes, etc. or just your favorite way to enjoy turmeric if you’re new, until April 3rd, 2019. We love hearing your feedback! Giveaway is open to USA, Canada, Australia, and the UK.  Mango Lassi Chia Pudding   Print Serves: 4-6 Ingredients ½ cup desiccated coconut ½ cup untoasted cashews - soaked in water for 30 min-1 hour 5-6 dates - pitted 1 tablespoon vanilla extract ¼ teaspoon cinnamon ½ teaspoon turmeric seeds from 4-5 cardamom pods pinch of sea salt black pepper 2 ripe Champagne (Ataulfo) mangoes - peeled and pitted 3½ cups purified water ¾ cup chia seeds Instructions Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away. In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth. Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/­­or more mango slices. 3.5.3226 You might also like... Olive Oil Loaf with Hibiscus Beet Icing Peach and Avocado Overnight Oats with Moringa Powder Red Cabbage and Sweet Potato Smoothie Chocolate-Blueberry Pudding by Scandi Foodie .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 Mango Lassi Chia Pudding + Giveaway appeared first on Golubka Kitchen.

Recipe | Sweet Potato French Toast Cups with Vanilla Cardamom Creme Anglaise

March 4 2019 Oh My Veggies 

A typical weekend breakfast in our household involves microwaved muffins or string cheese. We’re always busy on the weekends and it seems like from Saturday morning to dinnertime on Sunday, we’re running errands or working in the yard. Taking the time for a sit-down breakfast seems like a small luxury. And when we do have traditional breakfast foods like pancakes or waffles, it’s usually for dinner because I’m in no mood for cooking first thing in the morning. The wonderful thing about French toast casseroles, though, is that they can be made the night before–and really, they’re so much better when you make them ahead of time too. Although I’ve never made a French toast casserole myself, I thought I’d try one because doing most of the work the night before and simply popping it in the oven in the morning seemed like the happy medium between the string cheese breakfast and homecooked pancakes or waffles. We’d still have something delicious to sit down to, but I wouldn’t have to be flipping pancakes while groggy and cranky. Of course, a whole French toast casserole is a little too much for two people, so I decided to make Sweet Potato French […]

Gingerbread and Lingonberry Bundt Cake

December 24 2018 Green Kitchen Stories 

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

Shortcut Apple Steel Cut Oats + A Day of Eating Video

December 6 2018 Golubka Kitchen 

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

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

November 23 2018 My New Roots 

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide You know the feeling: its twenty minutes after dinner. Youre full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallback has mysteriously gone missing (blame the kid!) and youre desperate for an indulgence without anything in sight...sound the alarm! Thats what happened to me recently, which lead me to frenetically probe the internet for something that could satisfy me in a hurry, which lead me to a 5-ingredient Almond Tahini cookie recipe from Cook Republic. The cookies looked really tasty, super simple to make, and I had everything I needed to get baking right away. Within 20 minutes I was eating said cookies, and I hadn’t even panicked. That much. This recipe turned out to be so brilliant that I made the cookies again a few nights later. Then about a week after that. Each time, adjusting and adding ingredients for more flavour and texture each time until they were perfect. And now, I really feel like these cookies are my go-to, since theyre grain-and-gluten-free, high in protein and good fats, naturally sweetened, and endlessly customizable! The best thing about these cookies however, is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food - not just a treat to curb a craving.  They are also deliciously not-too-sweet, especially with the flaky salt on top that comes at you like firework flavour sparks.     For this post, Ive made two variations for those who can’t decide on which festive flavours they love most: sweet and warming Orange-Spice to put us all in the holiday mood, and a rich and piquant Ginger-Molasses that is delightfully reminiscent of classic gingerbread. I used maple syrup to sweeten both cookies, but cut the amount in half for the Ginger-Molasses to make room for the blackstrap goodness! If youd like to keep this version even lower on the glycemic index, you can replace all the maple syrup with molasses, just know that they will be very intense, and for molasses-lovers only. If youd like to learn more about the health benefits of blackstrap molasses, how to purchase the right kind, and how to store it, check out my blog post here. Youll notice down below that I specify runny tahini in the recipe. This is because the tahini acts as part of the liquid component here, along with the maple syrup and molasses. If you only have thicker tahini, I suggest warming it together with the syrup(s) on the stove over low heat to achieve the runniness you need for the recipe to work. I got my tahini at a local grocery store that has a pretty decent ethnic food section. Its perfect for baking since its inexpensive, and because the flavour of it gets overwhelmed by the other ingredients anyway. Save your expensive tahini for toast!       Print recipe     Grain-free Orange-Spice Tahini Cookies Makes 20 cookies Ingredients: 2 cups /­­ 220g almond flour (not almond meal) 1 tsp. ground cinnamon 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground star anise 1/­­2 tsp. flaky sea salt, plus more for garnish pinch black pepper, optional 3/­­4 cup /­­ 175ml tahini 1/­­2 cup /­­ 125ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange (preferably organic) 2 Tbsp. crushed cacao nibs to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, cinnamon, cardamom, star anise, black pepper and salt. Set aside. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough. Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in air tight containers at room temperature for up to a week. Grain-Free Ginger-Molasses Tahini Cookies Ingredients: 2 cups /­­ 225g almond flour (not almond meal) 1 Tbsp. ground ginger 1/­­2 Tbsp. ground cinnamon 1/­­4 tsp. ground cloves 1/­­4 tsp. freshly grated nutmeg 1/­­2 tsp. flakey sea salt, plus more for garnish 3/­­4 cup /­­ 175ml runny tahini 1/­­4 cup /­­ 60ml unsulphured blackstrap molasses 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract 2-3 Tbsp. chopped pistachios to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. - Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough. - Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. - Store in air tight containers at room temperature for up to a week.   If cookies arent your thing (are you a robot?), then check out the list below for a bunch of edible presents from My New Roots that are the perfect make-ahead gift to bring to all of those holiday parties, family get-togethers, and work socials. Some are sweet, some are savoury, but they all can be made in large batches and have a long-ish shelf life. I will also mention that were taking holiday orders for the Life-Changing Loaf Subscription Box up until this Sunday, November 25th. That means if you order your box for yourself (or someone else to send as a gift!), it will arrive before the holidays. If you decide to order after November 25th, the box will come in the New Year. Remember that each box contains the ingredients for two loaves of Life-Changing Loaf! Thank you to everyone who has already ordered - your box is on the way!    My New Roots Homemade Edible Gifts   Drink mixes Big Batch Golden Milk Superfood Haute Chocolate Masala Chai Things in jars Infused Syrup Gift Jars Party Nut Butter Simple Gourmet Granola Chunky Chocolate Buckwheat Granola Maple Cinnamon Grain-Free Granola   Spice blends Zaatar Spice Blend  Everything Bagel Spice Blend Dukkah Spice Blend   The post Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide appeared first on My New Roots.


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