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Stuffing Scoops

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celery vegetarian recipes

Stuffing Scoops

before yesterday Meatless Monday 

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

Chipotle Corn Chowder

October 24 2017 Robin Robertson's Global Vegan Kitchen 

Chipotle Corn ChowderThis sweet, satisfying Chipotle Corn Chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color. Chipotle Corn Chowder - 1 tablespoon safflower oil - 1 medium onion, minced or shredded - 1 carrot, finely chopped or shredded - 1 russet potato, finely chopped or shredded - 1/­­4 teaspoon celery salt - 2 cups vegetable broth - 1 16-ounce bag frozen corn kernels - Salt and ground black pepper - 1/­­2 teaspoon ground coriander - 1/­­2 teaspoon liquid smoke - 2 cups plain unsweetened almond milk - 1/­­2 cup raw cashew pieces, soaked for 3 hours, then drained - 1 chipotle chile in adobo sauce - 2 tablespoons minced fresh parsley - 1 2-ounce jar chopped pimientos, drained - Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes. - While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth. Stir the mixture back into the soup. Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Chipotle Corn Chowder appeared first on Robin Robertson.

Clam-Free Chowder

September 19 2017 Robin Robertson's Global Vegan Kitchen 

Clam-Free ChowderOyster mushrooms star in this vegan interpretation of New England clam chowder made with diced potatoes, onion, and celery with a creamy, cashew-based broth. If oyster mushrooms are unavailable, substitute white button mushrooms, chanterelles, or a combination of both.   Clam-Free Chowder - 2 tablespoons vegan butter - 8 ounces oyster mushrooms, chopped - 1 yellow onion, chopped - 1 celery rib, minced - 1 garlic clove, minced - 2 cups peeled and diced potatoes - 2 bay leaves - 1 teaspoon dulse or nori flakes -  1/­­2 teaspoon dried thyme -  1/­­2 teaspoon Old Bay seasoning - 1 teaspoon salt -  1/­­4 teaspoon ground black pepper - 2 cups vegetable broth -  1/­­4 teaspoon liquid smoke -  1/­­2 cup raw cashews, soaked in hot water for 1 hour, then drained - 2 cups unsweetened almond milk - 1 tablespoon minced fresh parsley - Heat 1 tablespoon of the butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot with a slotted spoon. Add the remaining 1 tablespoon butter to the same pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay, salt, pepper, and vegetable broth. Bring to a boil and then decrease the heat to low and cook for 30 minutes, or until the potatoes are just tender. Remove the bay leaves and stir in the liquid smoke. - While the soup is simmering, blend the cashews and 1 cup of the almond milk in a high-speed blender until smooth. When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk. Stir in the reserved mushrooms and heat the soup for a minute or two until hot. Taste and adjust the seasonings, if needed. Serve hot, garnished with the parsley. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   The post Clam-Free Chowder appeared first on Robin Robertson.

Self-Care Interview Series: Lauren Spencer King

September 17 2017 Golubka Kitchen 

Self-Care Interview Series: Lauren Spencer King Today’s self-care dialogue is with LA artist and meditation teacher, Lauren Spencer King. We first learned about Lauren a few years ago, when we came across her bimonthly moon writings that ring incredibly true and clear up a lot of things for us every month. Since then, we’ve fallen in love with Lauren’s art and meditation work, which is centered around breath work and her extensive knowledge about the healing powers of minerals. Lauren was kind enough to open up a space for us in her 4 day online meditation workshop for stress and anxiety, and we had the most lovely and calming time following her techniques and suggestions, which we often use to this day. Lauren’s self-care routine is as inspiring as it is down to earth, with a focus on finding the wisdom in the inner self. In this interview, Lauren tells us about the Ayurvedic cleanse she’s on, what minerals she keeps next to her bed, her ideas about exercise and beauty, why she sees the concept of a work-life balance as a myth, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I think in my everyday things do feel open and free, its part of the benefit of being an artist and working for yourself. But, I do find routine within that freedom. Days are also made up of habits (good and bad), and trying to prioritize things that are important and meaningful. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I like to have a few hours to wake up and start my day. I like the quiet of the mornings, the possibility of a new day. Sometimes if I happen to wake up really early for some reason, like 5:00am, I like to read in bed for a bit, or watch a scary movie early in the morning. Its weird... I know. -- Do you have any bedtime rituals that help you sleep well? On good nights I am in bed early and read before I go to sleep. I love reading in bed, there is something about it that feels so intimate. On a not so good night I will work too late, and fall asleep to a movie. I do like to sleep with a few minerals next to my bed, some make their way under my pillow at certain times: purple fluorite to relax my mind, danburite for sweet dreams, aquamarine for calming, a piece of dream quartz, and a piece of shungite that is next to my phone (on airplane mode). Sustenance -- Describe your typical or ideal meal for each of these: I am on an Ayurvedic cleanse right now. I have been working with this great Ayurvedic practitioner, her name is Meredith Carter. Years ago I did panchakarma (here), and if I could afford it I would do it annually. Its incredible. What I am doing now is like panchakarma lite! Breakfast – In the morning I make homemade almond milk. I will warm the almond milk and mix in my herbs and adaptogens, sometimes I will add fresh turmeric. I have been obsessed with making sweet potato toasts. I will top them with tahini and a cooked fruit compote (been loving cherry, wild blueberry, or pear ginger), with some pistachio nuts or pumpkin seeds. If I need some protein then I will eat two eggs toped with basil, and a tangerine. Lunch – I make fresh dahl with special non-heating spices and ghee, all of which I get from Surya Spa, they have the best mung beans and spices. Dahl is very healing. I will have a bowl full with some steamed chard or beet greens, black lava sea salt, toasted pumpkin seeds and lots of parsley or coriander on top. Snack – right now cherries are in season and they are making me so happy, I will have a bowl full of them with a handful of pistachios (lets be honest, like 1/­­2 a bag, I love pistachios). And some fresh ginger tea. Or I will make some beet hummus and have that with my favorite almond crackers. Dinner – I have been getting really into making soups! My two favorite are a green soup made with celery /­­ chard /­­ beet greens /­­ asparagus /­­ Japanese sweet potato. And a kabocha /­­ carrot /­­ginger soup. Or I will cook a big artichoke and dip the leaves into a melted ghee, lemon dip. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? None, I have never even had a cup of coffee. I usually have a huge jar of warm water with lemon or fresh ginger in the morning. -- Do you have a sweet tooth? If so, how do you keep it in check? I used to when I was younger, until I developed all sorts of health problems because of it, some that I still deal with even over a decade later. I was living in Paris and eating nothing but delicious breads and sweets! It really took a toll on my body and since then I have cut both out. But, I still dream of flaky French almond croissants. Maybe in another life I will get to enjoy them again. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I love eating a spoonful of Chyawanprash in the morning. My good friend who runs Rebbl and develops all of their delicious drinks sent me a wellness mixture, it has very high grade reshi, ashwaganda and maca in it. I have that every morning. I love QuintEssentials 3.3 minerals. I also swear by Alexis Smarts flower remedies, she is amazing! I also almost always tend to all ailments physical and emotional with a homeopathic remedy from her. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I have an aversion to most forms of exercise, especially any kind of class where an instructor is wearing a headset and yells things at you like, Its almost swimsuit season, ladies. But sometimes I get into a routine where I go to yoga. I like to take hikes and go on walks, and I love to dance. But, my favorite is swimming. Recently I was swimming laps, and was having one of those days where I was feeling very unkind and judgmental of my body, and there was this older man in the lane next to me, he was a very serious swimmer, he might have even been a swim coach at some point, you could just tell. And I stopped to catch my breathe and he asked me how I had such a strong breaststroke. I told him it was because I was on swim team for years as a kid and maybe because I was tall. We talked for a bit about it and then I got back to my laps. And I started to think that in day to day life what I criticize most about my body in other contexts I use to my advantage. In this case, that my un-slender legs and bigger hips and butt actually made me a stronger swimmer and made my stroke more powerful. It really changed the way I thought about my body. I try to remember this. Beauty -- What is your idea of beauty – external, internal or both? I really love natural beauty, which to me means being whole and owning all of who you are. You know, there are times when I see someone crying, and they dont maybe look their best, but they are so beautiful to me, because they are so present and authentic. Bodies arent meant to be perfect, thats not why we have them. -- What is your skincare approach – face and body? I love oils and go through different phases of them on my face and body. Right now at night I use a hazelnut or arnica oil from a Paris apothecary for my face. I am also completely obsessed with Sans Ceuticalss Activator 7 Oil. I use it everywhere – body, face and hair! I dont really wear make up but when I do it is from RMS. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I either dry brush or do abhyanga massage with basil oil every day, its more for the internal lymphatic system, but it makes my skin really nice. Eating well and drinking enough water are also key. And a little sun is always nice. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. I love using my jade face roller to refine the tone of my skin as well as relieve some tension I carry in my jaw. I also am into my second year of no bra, for the most part. For a few reasons, one of them being that they actually arent good for your body. No products with chemicals. My mum was a natural beauty, she really taught me what that was, she had a style that was all her own. She was radiant from the inside out. I sometimes think this is something you are born with. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Stress is often what I teach most about in class, because it has been the biggest teacher to me. I feel I am always at a growing edge with it. I try not to over schedule myself. Rest is a big part of being healthy for me. I have gone through some very difficult periods in my life of having sever adrenal fatigue, which comes from stress of all kinds. So, I have to listen really carefully not to push myself too hard, despite at times wanting to ignore my limitations. Recently I have been working with someone to understand the deeper level of stress that I unconsciously take on from people around me and from living in a city. It has been fascinating. -- If stress cannot be avoided, what are your ways of dealing with it? Yes, sometimes stress can not be avoided, like when I have a show, or need to be on the computer all day, or travel. Those are the big ones for me. I have to really work hard to stay grounded. Its really all sorts of little things, that when I do them really add up. And I just do the best I can, its not about perfection. Even stopping to dance the stress out of my body for five minuets really helps. Stress is more physical than we think. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Stop everything. Get into bed in something comfy with socks. Sleeping as much as I can. Raw garlic. Olive Leaf supplements. Colloidal silver. Apple Cider Vinegar if I have a sore throat. Hot shower (or bath) with eucalyptus oil. Thieves oil on my chest and throat. Lots of water. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? I honestly think this idea of work /­­ life balance is a myth. At least it is for me. Sometimes its only about working on Fields of Study, sometimes I am all about being in the studio, sometimes its more relaxing and I can see friends and go on a trip or a weekend getaway. There is balance within the year if I am lucky. I recently just let this idea go, I was making myself feel so bad trying to make that ideal happen on a daily or even weekly timeline. I am also a bit of a workaholic, never feeling like I am doing enough. Thats something I am trying to work on. But, this pressure for balance seems like a modern day version of the women can have it all mantra. There are always compromises and I think its more empowering if we own that and voice it and have conversations about it. Instead of silently thinking that there is something wrong with us. Motivation -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Its not one single thing, but if it was it would be learning to listen to my body. My health and understanding of health has come from a bumpy road of making lots little shifts. I dont believe in a one size fits all mentality for health. I think we are all different and in every moment we need different things. I am wary of the companies and self proclaimed health gurus out there right now that give sometimes ill informed blanket recommendations. I think it is up to us to empower ourselves and take the time to learn about our bodies and ourselves. Its important to have support and create a team of people that can help you. I have an amazing doctor, a homeopathist, an Ayurvedic practitioner, a woman who I do energy work with, and a therapist that have all at different times saved my life in various ways. It can take time, but finding the people that resonate with your understanding of health is key. I have learned so much about my body and what health and healing is from working with all of them. And remembering that deep and true healing takes time. Its always a process. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. What came to mind was this movie Agnes Martin made called Gabriel. Its terribly long and boring. It is about the boy on a walk in nature, and it is very stripped down and minimal, no dialog and most of the movie is silent, it has one tiny part with music. But, I think it relates to the way I think about self-care in a way because it is about listening to the subtleties, and how all of that gets lost when there is a lot going on. Once I really started refining my diet, routine, relationship to my energy, my intuition, etc... I started to really be able to notice those subtle changes and messages my body was sending me, and as time goes on I keep going deeper and deeper. Its like in Martins paintings, when color is introduced, it feels monumental. Like for me, bananas are just too sweet now. Knowledge -- You are well-versed in so many amazing practices! Could you tell us a little bit about each of them: – Your art (would love to know more about your process on the mineral paintings) After graduate school I started making my own watercolors out of historical pigments, mostly from minerals and some earth pigments. I taught myself how to make paints the way they were made for centuries before there were synthetic colors. The mineral monochromes are just one aspect of the work I make, and they are about many things. But, the main ones are a redirection of how we think about representation. I think of them as representational paintings, as they are made of the very thing they are depicting: malachite, azurite, agate, epidote... They are also about an interest in the healing powers of art. They are made with the intention that the viewer and the space receive the same healing properties of the minerals and the earth from which they are sourced. I usually pair them with a highly rendered graphite drawings or watercolors. –  Fields of Study and mineral meditations Some years back after teaching meditation for a bit I was longing for an alternative to what I was seeing in the ways of spiritual teachings and mediation work, both in approach and aesthetic. I wanted to support people and teach them tools they could use in their every day life, while also creating a container for all the things I was interested in and all the things that I brought into my own spiritual practice, which I feel I am always shaping and discovering. Something that would allow for a deep conversation that also had breadth, and was based in every day life and could be accessible. Something that could be malleable and evolve as I did. And Fields of Study was born. I originally wanted to open up a non-profit space that would be like a modern day community center with classes and workshops for the community, as well as have a little shop and a residency space. And someday this might happen. But for now its just me – working to change the world, one person at a time. I say this with some humor, but its also a very real desire to be in service and help instigate change. The same goes for how I teach about minerals, I want to present an alternative, something that resonates with me and represents how I grew up with minerals in my home because of my mother, who was a silversmith. The goal of all those workshops is really to show people that they know more than they think they do, about most things, minerals included. And its not really about helping people feel like they know everything, but showing them that when they ask and they trust themselves they can source the answers. The participants really end up teaching the workshop, which I think is pretty amazing. – Your Moon writings I have been writing about the moon twice a month for about six years now. It really came out of a desire to understand its energy on a deeper level, and also to check in with myself about what I was feeling on a bimonthly basis. Its hard to take credit for the writing as I feel I have gotten to a place with it where I just sit down to write and something comes through me. As out there as that sounds, thats really what happens. I just listen as best as I can, I have gotten pretty good at listening. Writing in this way has really strengthened my intuition, its really incredible. Its also nice to get conformations from people when they write to tell me how right on it was for them. It reminds me that we are all connected. Fun and Inspiration -- What do you do to unwind or treat yourself? Swimming in the ocean. The hot springs in Ojai or a trip to Joshua Tree. A bad movie. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Golden Bough and She by Robert A Johnson Song/­­Album – Gamelan Orchestra music, JD Emmanuel, and Neil Youngs album Harvest Moon, particularly Natural Beauty. Its my favorite song. Movie – The Color of Pomegranates Piece of Art – Fragonard, Brancusi, and John McCracken. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Funny enough I just re-read this essay from The White Album where she talks about her packing list related to her being a journalist. At the very end she mentions that the one thing she never had was a watch, which she supposes is some reflection of the climate of the late 60s. But, a watch is the thing I always have, perhaps that says something about me and the times we are living in now. When I travel I also always wear this gold Victorian compass. You never know when you will have to find your way home. -- Is there anyone you would like to hear from next in this interview series? My Ayurvedic practitioner – Meredith Carter, my Homeopath – Alexis Smart, or anyone of the ladies on the @onigiriemoji Instagram feed I am a part of. Its a feed where a group of friends post what they are cooking and eating. Also, I wish you could have interviewed my mum, she was the best cook, I wish I learned more about cooking from her. Photos by Lauren Spencer King, Claire Cottrell and from Lauren’s shop. You might also like... Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Lauren Spencer King appeared first on Golubka Kitchen.

Heart of Palm and Artichoke Cakes

July 25 2017 Robin Robertson's Global Vegan Kitchen 

Heart of Palm and Artichoke Cakes These delectable Heart of Palm and Artichoke Cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (theyre even good cold!), or as a component in Seitan Oscar.   Heart Of Palm And Artichoke Cakes - 1 tablespoon olive oil, plus more for frying -  1/­­2 cup minced onion -  1/­­4 cup minced celery - 2 teaspoons minced garlic - 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped - 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped - 2 teaspoons Old Bay seasoning - 1 tablespoon cornstarch - 1 teaspoon nori or dulse flakes -  1/­­4 cup vegan mayo -  3/­­4 cup panko bread crumbs - Lemon wedges, for serving -  Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.  -  In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/­­4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties. -  Place the remaining 1/­­2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer. -  Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson. The post Heart of Palm and Artichoke Cakes appeared first on Robin Robertson.

Apple-Pecan Tempeh Salad or Sandwich Spread

June 21 2017 VegKitchen 

Apple-Pecan Tempeh Salad or Sandwich Spread  If youre a new vegan (or an aspiring one) you might be missing the heartiness of chicken salad, tuna salad, shrimp salad, and the like. Dont give in to temptation -- try this delectable tempeh sandwich spread or salad. Spiked with apples, celery, and pecans, this has all that umami and none of the animal […] The post Apple-Pecan Tempeh Salad or Sandwich Spread appeared first on VegKitchen.

Odds and Ends Homemade Spice Mix

April 25 2017 Vegie Head 

I’ve wanted to make my own spice mix for a long time – using more than just dried spices. I have been growing my own organic vegies and herbs for over a year now in my two Healthy Patches, and had an abundance of celery, chillies, oregano, rosemary and spring onions… and nothing to... The post Odds and Ends Homemade Spice Mix appeared first on Vegie Head.

Spaghetti Squash Mung Bean Lasagna

February 22 2017 Golubka Kitchen 

Spaghetti Squash Mung Bean LasagnaThis post was created in partnership with Newman’s Own Organics. I’ve always thought of lasagna as an intimidating dish in terms of its layered preparation, though I love the flavor and find myself craving it often during the cooler months. I set out to change my outlook with this simple and nourishing spaghetti squash version that tastes every bit as comforting as the original. Spaghetti squash performs impressively well as a lighter and more nutritious substitute for lasagna noodles that’s still hearty and substantial here. The uppermost layer of the squash that tops the lasagna becomes slightly crispy and golden in the oven and reminds me of my lacy, oven-baked latkes, for which I have a major weakness. The core of the lasagna is made up of the flavor-building trio of onions, carrots and celery, as well as affordable, protein-rich mung beans (you can also use lentils), kale and mushrooms. For the cheesy element, I went with my go-to almond ricotta that is a breeze to make, as well as fluffy, slightly tangy and cheesy, much like the real thing. I was very excited to partner with Newman’s Own Organics for this recipe for numerous reasons. Pasta sauce is one of the few things that I don’t mind buying pre-made, especially when I know that I can stand behind all the ingredients like I can with Newman’s. Their organic pasta sauce is made with real vegetables and herbs, all of which are organic, and that’s very much reflected in the delicious, classic flavor that works incredibly well in this lasagna. There’s no added sugar, either, the sauce just depends on the natural sweetness of the tomatoes. Another great reason to support the brand is that they donate 100% of their net profits to all kinds of charities around the world, which is an idea that got put into motion by Paul Newman in 1982 and has been carried out gracefully to this very day. This Paul Newman quote is at the core of the company’s mission and basically says it all: I want to acknowledge luck. The benevolence of it in my life and the brutality of it in the lives of others. Spaghetti Squash Mung Bean Lasagna   Print Serves: one 9 x 13 baking dish or two 9 x 9 baking dishes Ingredients for the almond ricotta 2 cups almonds - soaked overnight in purified water 2 tablespoons nutritional yeast 1 garlic clove - chopped generous squeeze of fresh lemon juice pinch sea salt for the lasagna 1 large or 2 small spaghetti squash 3-4 tablespoons neutral coconut oil sea salt freshly ground black pepper 1 cup mung beans or French lentils - soaked overnight in purified water 1 large yellow onion - chopped pinch red pepper flakes dried thyme, oregano, marjoram - to taste (optional) 2 medium carrots - sliced 2 celery ribs - thinly sliced 1 lb crimini mushrooms - sliced two 24 oz jars marinara sauce or crushed canned tomatoes Instructions to make the almond ricotta Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta, rinse well. Place almonds into the bowl of a food processor along with the rest of the ingredients. Add ¼ cup water and grind to a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. to make the lasagna Preheat the oven to 400° F (200° C). Cut the squash in half lengthwise and scoop out the seeds. Generously oil the inside of each half with about 1 tablespoon of the coconut oil and sprinkle with salt and pepper. Place the squash cut side down on a parchment paper-covered baking tray and bake for 30-40 minutes or until tender. Remove from the oven and set aside. Reduce the oven temperature to 375° F (190° C). While the squash is roasting, drain and rinse the mung beans/­­lentils, place them in a medium saucepan and cover with purified water. Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes. Taste for doneness, simmer for 2-5 minutes more if the beans are not yet tender. If using lentils, cook them for 20-30 minutes until done. Drain and set aside. Warm 2 tablespoons of coconut oil in a large saute pan over medium heat. Add onion, a pinch of salt, black pepper, red pepper flakes, and thyme/­­oregano/­­marjoram, if using, and saute for 5 minutes, until onion is translucent. Add carrots, celery and another pinch of salt and saute for another 5 minutes. Add mushrooms and saute for about 8 minutes or longer, until the liquid released by the mushrooms evaporates. Add mung beans and saute for 2 minutes, until coated and incorporated. Remove pan from the heat and set aside. Grease a 9 x 13 baking dish (or 2 smaller square dishes, about 8 x 8 or 9 x 9, as pictured) with the remaining 1 tablespoon of coconut oil. Spread ⅓ of the marinara sauce/­­crushed canned tomatoes over the bottom of the dish. Using a fork, scoop the spaghetti squash strands out of the skin and spread ⅓ of them over the marinara in an even layer. Reserve about 1 cup of the ricotta for garnish, if desired. Crumble ⅓ of the remaining ricotta over the squash. Top with half of the mung bean and vegetable mixture in an even layer. Repeat with ⅓ of the marinara, squash, ricotta and vegetables. Finish with the last layer of marinara and the squash. Cover and bake for 20 minutes. Increase the oven temperature to 400° F (200° C). Uncover the lasagna and bake for another 10 minutes, until the marinara is bubbling through to the surface. Optionally, turn the broiler on high and broil for a couple minutes, until top layer of the lasagna is golden in places. Remove from the oven, garnish with the reserved ricotta, if using, let cool slightly, slice and serve. 3.5.3226 You might also like... Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Superfood Cherry Garcia Pops with a Chocolate Core - Ice... Pumpkinseed Butter Goji Cookies Turmeric, Carrot and Ginger Remedy .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 Spaghetti Squash Mung Bean Lasagna appeared first on Golubka Kitchen.

Black Lentil & Vegetable Bolognese

January 23 2017 Green Kitchen Stories 

Black Lentil & Vegetable Bolognese Pavarotti’s “Nessun Dorma” (none shall sleep) is blasting on repeat in my headphones. But it’s the opposite case over here. All the children are finally asleep and while Luise is taking care of the dishes, I’m trying to channel my inner Italian so we can publish this recipe before another year has passed. We wrote our last blog post in Copenhagen and this one is brought to you from a house we are borrowing, on the slope of the Table Mountains in Cape Town, South Africa. If we keep this trend of travelling south for every new blog post, we will be writing the next one from Antarctica. It feels a little weird writing about these comforting and wintery pasta bowls from here, but I’m trusting that Pavarotti will help me channelling my inner Italian and get me in the right mood. It’s summer in South Africa, we’ve got lemon trees growing in the garden, there is a small pool, a cute kitchen and Elsa and Isac are keeping occupied by throwing grapes at each other in some kind of never-ending grape war. In short, we are very happy and grateful to spend a month here. Apart from the children’s fights, the scene is vastly different from two weeks ago when we shot this recipe. Isac had pneumonia, Elsa and Gabriel were snoring with colds and we were all cozied up (or more like stuck) in our Stockholm apartment - pale, tired and gloomy, surrounded by cold winter. The only thing we craved then were simple and comforting pasta dishes like this. Vegetarian bolognese is perhaps not one of our most unique recipe ideas but it is January food at its best, so we thought it might be something you’d also be interested in maning. We often make a kids pasta sauce that contains tomatoes, grated carrot, grated zucchini and red lentils. As it simmers, the lentils dissolve into the tomato sauce and it all becomes quite sweet and smoothly textured. It’s a simple way to sneak extra nutrients in a meal that our kids always are happy to eat. This is a slightly more adult approach on that dish. The sauce has more texture and chunks and a deeper flavour from herbs and red wine. We use black lentils as they stay intact in the sauce. The lentils work as replacement for the meat in the classic bolognese ragu - they both add protein and have a nice and soft, chewy consistency. We combine chopped and grated carrots to get a mix of textures. You can of course add more veggies if you prefer. We kept it simple and used what we had at home because of sick kids and cold weather, but also because it is what Italians do. “Pochi ingredienti, tanto tempo” (few ingredients, long cooking time) is an Italian expression - that I just invented, but I’m pretty sure Pavarotti would agree. Simple cooking with great ingredients is key in the Italian kitchen. However, if you have some mushrooms or an eggplant/­­aubergine at home, either of them would work excellent in this recipe as well as they add meaty texture to the dish and make it even more vegetable packed. Enjoy! That’s it, blog post number two of the year. And no babies were neglected this time. I even managed to mention Pavarotti three times, talk about grape wars and make up my own Italian food expression. If that doesn’t qualify me as a full-blooded Italian, I don’t know what does. You can call me Davide from now on.  Vegetarian Bolognese Serves 4-6 2-3 tbsp olive oil 1 large onion, peeled and coarsely chopped 3 garlic cloves, peeled and crushed 2 large carrots, peeled 2 sticks celery, rinsed 4 tbsp green olives, stones removed and slightly bruised 1 tbsp fresh basil (or 1 tsp dried) 1 tbsp fresh oregano, rosemary or marjoram (or 1 tsp dried) 125 ml /­­ 1/­­2 cup red wine 100 g /­­ 1/­­2 cup uncooked beluga lentils (or puy), rinsed 400 ml /­­ 1 1/­­2 cup vegetable stock (or water) 2 bay leaves 2 x 400 g /­­ 14 oz tins crushed tomatoes sea salt and freshly ground black pepper To serve pasta of choice (we used a lentil flour spaghetti) vegetarian parmesan style cheese fresh parsley olive oil Heat the oil in a large saucepan on medium heat. Add onion and garlic and sauté for a few minutes. Meanwhile, chop one of the carrots and the celery into 1 cm /­­ 1/­­2 inch chunks and add them to the pan along with olives and dried herbs (if using). Let soften for a couple of minutes, add the red wine and let cook until the alcohol evaporates. Add lentils, half of the vegetable stock, bay leaves, tinned tomatoes, fresh herbs (if using) salt and pepper. Grate the remaining carrot and add it as well. Bring to the boil, reduce the heat and let simmer for 30 minutes or until the lentils are cooked, stirring from time to time as not to burn the base of the sauce. Add the remaining stock or water, little by little, to loosen the sauce whenever it is looking dry. Cook your pasta of choice. Serve the sauce stirred through the pasta, topped with a sprinkling of grated cheese, fresh parsley or other herbs and a drizzle of oil. PS. We actually prepared one more blog post before we left and we will try to share it soon,  along with some photos and tips from Cape Town. Meanwhile you can see some snapshots from out trip on instagram.

Veggie Pot Pie

December 19 2016 Meatless Monday 

Satisfying and warm, this veggie pot pie is the perfect dish for a cold winter night. Seasoned with curry and turmeric, this dish’s unique flavor brings a twist to an otherwise ordinary evening. This recipe comes to us from Chelsey of C It Nutritionally. Serves 8 - 1 tablespoon extra virgin olive oil - 1 garlic clove, minced well - 1 cup onion, chopped - 3 cups mixed veggies, chopped, fresh or frozen and thawed (such as carrots, celery, onion, peas, corn, and string beans) - 1 1/­­2 cups mushrooms, sliced - 1 1/­­2 teaspoons whole wheat flour -  2/­­3 cup milk -  1/­­2 -1 teaspoon black pepper -  1/­­2 teaspoon curry powder -  1/­­4 teaspoon turmeric - Pinch of red chili flakes - Pinch of salt - 32 ounces vegetable stock - 1 15-ounce can great Northern beans or white cannelloni beans - 2 bay leaves - Optional: 8 servings puff pastry* & egg wash (1 egg white mixed with 1 tablespoon water) In a large soup pot heat oil and garlic over medium heat. Once pan is completely hot, add onions and mixed veggies. Saute until onions begin to appear translucent. Then add mushrooms and continue to cook until they soften. Add flour and milk and stir until combined. Add spices and stir to combine. Add stock, beans and bay leaves to the soup and stir to combine. Bring to a boil, then reduce to a simmer. Allow to cook on low heat for about 20 minutes, until soup begins to thicken, and up to an hour. Taste, and adjust spices to your preference. Serve immediately, or allow to cool before storing in the refrigerator for up to a week. Enjoy! For puff pastry topping*: Follow package instructions and allow the puff pastry to thaw. Once you are able to work with it, outline the shape of your oven-safe bowl and cut the puff pastry to size. Brush with water or egg wash and bake for about 25-30 minutes (follow package instructions). The post Veggie Pot Pie appeared first on Meatless Monday.

Plant-Powered Sloppy Joes

November 28 2016 My New Roots 

Plant-Powered Sloppy Joes When I was in elementary school I ate in the cafeteria. It was the cool thing to do after all, since homemade brown bag lunches were sooo kindergarten. At the time, I thought that the highly processed offerings behind the sneeze guard were a dream come true: pizza, burgers, chicken fingers, fish sticks, mac n cheese. But the very best thing of all in my first-grader opinion? Sloppy Joes. For those of you who dont know what Im talking about (ahem, mostly everyone outside North America), a Sloppy Joe is like a stew-y, wet hamburger. Ive also heard it been called a loose meat sandwich. Stay with me, people – I realize how riduclously unappetizing this sounds. As a kid, eating a Sloppy Joe was like getting permission to make a mess - a rare, sanctioned moment to smear sauce all over your face, drip on your plate, and have your whole meal basically deteriorate into a pile of savoury, saucy, deliciousness that you were allowed to eat with your hands?! Isn’t this every kid’s dream? Because eating a Sloppy Joe is just that: its sloppy. And that is why its awesome. Sloppy Joes are definitely not on top of the sophisticated food list, but that does not mean that they should be discriminated against. When made with plant-based, whole food ingredients, they are in fact quite the respectable meal. Perfect for chilly autumn and winter nights when all you want to do is tuck into something super cozy and comforting, Sloppy Joes are a one-way ticket to the land of savoury satisfaction. Since the temperatures have dropped here in Copenhagen, Ive been craving this kind of meal like crazy, so Im more than happy to have a healthy solution at hand, and of course to share it with you. The classic Sloppy Joe recipe includes ground beef cooked with onions and garlic, crushed tomatoes, ketchup, sugar and some spices. Sometimes there are some token carrots and celery tossed in, sometimes vinegar, mustard, or chilies, but the basic idea is a moist mixture that you pile on top of a bun. But! In my vegan Plant-Powered version, Ive replace the ground beef with black lentils and mushrooms. I suggest using this type of lentil for this recipe since they are very small, and they maintain their shape and texture while cooking. And if you care about appearances, or perhaps fooling someone, they look the most like ground beef. Just sayin. The flavouring elements of the Plant-Powered Sloppy Joe mix are diverse and potentially strange-sounding, but trust me, altogether just right. Balsamic for a sweet hit of acidity, Sriracha for a little heat, and cumin and paprika add smoky complexity. I also tossed in some walnuts because I am a firm believer in texture, and all that mushiness needed buffering! I toasted them lightly before giving them a rough chop and a stir through the thick lentil mixture. I love how their nuttiness comes through the rich sauce and adds even more deliciousness. I also made a simple slaw from red cabbage to add more crunch and freshness, plus some token sprouts. These items are optional, but I really love the bright contrast they provide against the rich lentil filling. Fill up on Folate Lentils are one of the yummiest sources of folate. Just one cup of cooked lentils provides you with almost 90% of your daily recommended intake! And why is folate so important? Youve probably heard about this vital B-vitamin in regards to pregnancy, as it is critical in the prevention of birth defects, but folate also functions to support red blood cell production and help prevent anemia, allows nerves to function properly, helps prevent osteoporosis-related bone fractures, and helps prevent dementias including Alzheimers disease. Folate received its name from the Latin word folium, meaning foliage, so its not wonder that other excellent sources of folate are dark leafy greens (yum, your favorite!) - kale, romaine lettuce, spinach, asparagus, turnip greens, beet greens, mustard greens, parsley, and collards to name a few. This may explain why North American diets seem to be on the deficient end of things when it comes to this B-vitamin, as folate is available from fresh, unprocessed food. The good news is it is easily absorbed, used, and stored by the body. Folate is also manufactured by intestinal bacteria (remember those probiotics?), so if colon flora is healthy, we have another good source of this important vitamin. Find the most high-vibe buns or bread you can get your hands on for this recipe. I used wholegrain sourdough buns from my local organic bakery, then toasted them lightly before drowning them in vegan sloppy goodness. You can also eat these open-faced if youd like to cut back on the bread. Or pull an alt-bread move and wrap it in socca, a cabbage leaf, or use it to top a crispbread (although, lets be honest: the bun rules). I should also mention that the sloppy joe filling was totally delicious on its own as a stew, and thinned with a little water to make soup! Bonus.     Print recipe     Plant-Powered Sloppy Joes Makes 6-8 sandwiches Ingredients: 6-8 wholegrain sourdough buns 1 batch Simple Cabbage Slaw (recipe follows) 1/­­2 small red onion, thinly sliced sprouts for topping, if desired 1 cup /­­ 230g black lentils 1 Tbsp. coconut oil 1 medium onion, diced 1 tsp. fine grain sea salt 3 cloves garlic, minced 135g brown button mushrooms, chopped 1 red bell pepper, diced 2 tsp. ground cumin 1/­­4 tsp. smoked paprika (hot or sweet, your choice) 1/­­2 tsp. freshly ground black pepper 2 Tbsp. Sriracha 1 Tbsp. balsamic vinegar 1 14oz. /­­ 400ml can crushed organic tomatoes 1/­­2 cup /­­ 60g walnuts, roughly chopped Simple Cabbage Slaw 2 cups shredded red cabbage 2 Tbsp. apple cider vinegar 1/­­2 Tbsp. pure maple syrup a couple pinches sea salt Directions: 1. Soak lentils overnight if possible. Drain, rinse, and place in a medium saucepan. Cover with about 3 cups /­­ 750ml water, bring to a boil and reduce to simmer until tender, about 15-20 minutes (cook time will depend on whether or not youve soaked them). 2. While the lentils are cooking, melt the coconut oil in a large skillet. Add the onions and salt, stir to coat, and cook for about 15 minutes until starting to caramelize. Add the garlic, mushrooms and red pepper and cook for about 5 minutes or so until fragrant. Next add the cumin, paprika, black pepper and stir to coat. Stir in the Sriracha, balsamic, and can of tomatoes. 3. Drain and rinse the lentils, add them to the pan with the veggies and spices. Give it all a stir and let simmer for a few minutes for the flavours to meld. 4. In a separate skillet over medium heat, lightly toast the walnuts until golden in places and fragrant. Give them a rough chop and add them to the lentil mixture. 5. Have a taste and adjust the seasoning to suit you. Add more salt if necessary, more balsamic for sweet-tartness, or Sriracha for heat. 6. Toast your buns and ladle and a generous amount of the sloppy joe filling over the top of one half. Top with the red cabbage slaw, red onion and some sprouts, if desired. Top with the other half of the bun, and tuck in! Show me your Sloppy Joes on Instagram: #MNRsloppyjoes The post Plant-Powered Sloppy Joes appeared first on My New Roots.

White Bean and Root Vegetable Stew

November 14 2016 Meatless Monday 

Featuring butternut squash, celery root and carrots in a base of protein-packed navy beans and seasoned with hearty herbs, this stew is perfect for a fall afternoon. This recipe comes to us from Elliott Prag, Chef-Instructor at our partner The Natural Gourmet Institute. Serves 8. - 3 tablespoons extra virgin olive oil - 1 teaspoon caraway seeds - 1 teaspoon salt - 5 shallots, halved and peeled - 4 cloves garlic, peeled and smashed - 1 cup dry navy beans, soaked - 2 carrots, cut into bite-sized chunks - 1 pound butternut squash, peeled and cut into bite-sized chunks - 1/­­2 pound celery root, trimmed and cut into bite-sized chunks - 1 red pepper, large dice - 2 cups vegetable stock - salt to taste - juice of 1 lemon or to taste (optional) - 2 tablespoons chopped fresh thyme In 3-quart pot, heat oil over medium heat. Add caraway seeds, salt, shallots, and garlic. Sauté for 2 minutes. Add beans, carrots, squash, celery root, and red pepper. Sauté for 2 minutes more. Add vegetable stock and bring stew to boil. Reduce heat and simmer stew for 1 – 1 1/­­2 hours, stirring occasionally. Root vegetables and beans should soft and partially broken down and stew should be thick. Add salt and lemon to taste. Garnish with fresh thyme just before serving. The post White Bean and Root Vegetable Stew appeared first on Meatless Monday.

“Bacon” and Ranch Salad

June 6 2016 Meatless Monday 

This tempting dish gets a healthy spin with tempeh bacon and a pumpkin seed-based creamy vegan ranch dressing. Serve it on its own or pair it with quinoa for a dose of protein. This recipe comes to us from our friends at the prostate cancer awareness organization, Blue Cure. Serves 4 - 8 cups romaine lettuce - 1 large tomato - 1 medium avocado - 2 cups broccoli - 1 large bell pepper - 1/­­2 cup pumpkin seeds (or cashews) - 3/­­4 - 1 cup water - 1/­­2 tsp garlic powder - 1/­­2 tsp onion powder - 1 1/­­2 tsp dill - 1/­­2 tsp celery seed - Black pepper and salt (to taste) - 1/­­4 tsp cayenne (optional) - 1 tbsp apple cider vinegar (optional) - 1- package tempeh bacon Wash and chop the veggies. In a blender, combine the pumpkin seeds (or cashews) with water, garlic powder, onion powder, dill, celery seed, salt, and pepper. If using the cayenne and apple cider vinegar, you can add these too. Start with less water and add more as needed. Avoid making it overly watery by just pouring a small amount of water in at a time. Blend the ingredients together until smooth. Optional to lightly sauté the plant-based bacon in a skillet to crisp it up or just serve it raw. Divide the veggies into bowls. Chop the plant-based bacon and add. Drizzle with the pumpkin seed ranch dressing. The post “Bacon” and Ranch Salad appeared first on Meatless Monday.

Sloppy Joes

May 13 2016 Vegan Dad 

Sloppy Joes Ive done a few versions of Sloppy Joes but the kids never really liked any of them. This recipe is a nice compromise--some lentils, some mushrooms, some veggie ground round--that we all love. INGREDIENTS - 1/­­3 cup brown lentils, cooked - 1/­­4 cup olive oil - 2 medium onions, diced - 2 celery ribs, minced - 2 clove garlic, minced - 1 green pepper, chopped - 3 cups chopped cremini mushrooms - 1 tsp oregano - 1 pkg veggie ground round (340g) - 1 cup ketchup - 1 5.5oz can tomato paste - 11 oz (i.e. 2 cans) water - 1/­­3 cup red wine vinegar - 2 tbsp hoisin sauce - 2 tbsp brown sugar - 1 tbsp Montreal Steak Spice, ground - Tabasco sauce or Sriracha to taste - salt and black pepper to taste METHOD 1. Cook the lentils until soft but not mushy, about 25 mins. 2. Heat oil in a saucepan over medium heat. Sauté onions, celery, garlic, and green pepper for 5-7 mins, until soft and onions are translucent. 3. Add mushrooms and oregano and cook for another 5-7 mins, until mushrooms have released their water cooked down a bit. 4. Add the lentils and the rest of the ingredients and mix well. Bring to bubbling, then reduce heat, cover, and simmer for 20 mins. If too runny for your liking, simmer with the lid off. 5. Serve on toasted buns (I like them open faced).

Easiest Buffalo Tofu Bites Ever

September 5 2017 VegKitchen 

Easiest Buffalo Tofu Bites Ever Im not sure who invented that Buffalo wings combo that contrasts spicy BBQ flavors with celery and creamy dressing. Its kind of weird, but obviously theres something about it that people love, because there are hundreds of vegan variations, let alone thousands of the non-vegan variety. In plant-based versions, cauliflower or tofu stand in for […] The post Easiest Buffalo Tofu Bites Ever appeared first on VegKitchen.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

Savory Yogurt Bowl + London

June 1 2017 Green Kitchen Stories 

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

Peanut Carrot White Bean Burgers

March 31 2017 Vegan Richa 

Peanut Carrot White Bean BurgersWhite Bean Burgers with Carrots, Peanuts and thai flavors. Topped with sweet and sour Butternut squash. Asian Peanut Bean Burgers. Serve as Burgers or make a bowl with greens, and roasted butternut or sweet potato. Vegan Gluten free Option.  Are we all ready for Summer already? I am quite tired of the rain in PNW. Who am I kidding, Spring isnt going to be fun. Thankfully now I know I am not the only person who has a barometer in her sinuses.  Anywho, lets get to this easy and delicious Peanut and White Bean Burger topped with roasted squash or sweet potato that is tossed in sweet and sour sauce and sriracha. As with most veggie burgers, these can easily be made into wraps or served in a bowl with greens and more of the sweet sour sriracha dressing. These Asian flavored burger patties with Peanuts, carrots, celery are crunchy, peanutty and fun. Use other nuts or toasted sunflower seeds or pepitas to make nut-free. A dressing of sweet sour or a bbq sauce take these to another level.  Make these patties and let me know on Instagram or here how you served them!Continue reading: Peanut Carrot White Bean BurgersThe post Peanut Carrot White Bean Burgers appeared first on Vegan Richa.

Peanut Noodles

February 20 2017 Meatless Monday 

This flavorful peanut noodle dish is not only packed with plant protein, but veggies and enticing aromatic herbs, too. This recipe comes to us from our friends at Pondicheri and is featured as a Meatless Monday special in the restaurant’s New York and Houston locations. Serves 4 - 4 cups /­­ 225 g Chinese thin rice noodles - 3 Tbsp sesame oil - 3-4 cloves garlic, chopped - 2 small carrots, julienned - 1 red bell pepper, thinly sliced - 1 stalk celery, thinly sliced on the bias - 1 small red onion, thinly sliced - 2 in /­­ 5 cm piece ginger, julienned - 2 tsp black pepper - 2 tsp salt - 4 Tbsp Shaoxing cooking wine or rice wine vinegar - Zest & juice from 1 orange - 2 Tbsp ketchup manis [Indonesian soy sauce] - 1 tsp Sichuan peppercorns, ground - 2 Tbsp sambhal olek [Indonesian chili sauce] - 2 Tbsp peanut butter - 2 cups /­­ 135 g spinach leaves, sliced - 1 cup /­­ 340 g purple cabbage, sliced - 2 Tbsp chopped cilantro - 2 Tbsp toasted & chopped peanuts Pour boiling water over the noodles & let them soak for 3-4 minutes. Drain & set aside. In a large wok or sauté pan, heat up the sesame oil & add the garlic. Almost immediately, add the julienned carrots & cook for 4-5 minutes, frequently stirring. Add the red bell peppers & cook for another minute. Turn up the heat & cook, stirring on high for 2-3 minutes. Add the celery, red onions, ginger, black pepper & salt. Cook for just under another minute & add the cooking wine, orange juice with zest, ketchup manis, peppercorns, sambhal olek & peanut butter. Continue cooking at high heat for 2-3 or until the sauce around the vegetables is bubbly. Add the noodles, spinach, cabbage, cilantro & peanuts. Toss to mix, turn the heat off & serve immediately. The post Peanut Noodles appeared first on Meatless Monday.

Chef David Burke Serves Up the New Year

January 9 2017 Meatless Monday 

Chef David Burke Serves Up the New Year There are points in your career where you start to cook the way you want to eat; thats where I am now. – Chef David Burke David Burke is world-renowned as a chef, artist, entrepreneur, cookbook author, innovator and inventor. In 2009, he won the James Beard Award for Whos Who of Food & Beverage in America and was twice nominated earlier for Best Chefs in America. A graduate of the Culinary Institute of America and a student at the École Lenôtre Pastry School in Plaisir, France, his 30-year career includes opening over a dozen celebrated restaurants.  David is often recognized from his TV appearances on Bravos Top Chef Masters, NBCs TODAY Show and as a featured guest on Rachael Rays Every Day Show. In 2015, David joined ESquared Hospitality as a Culinary Partner to open new restaurants nationwide including his latest restaurant, Tavern62 by David Burke which opened in October 2016 on New York Citys Upper East Side. For our first interview of the New Year, we sat down with David to ask whats currently on his plate.   Its the beginning of a New Year, a time when many are making a fresh start and making resolutions about diet and nutrition. What are some easy ideas to incorporate more vegetables and fruits into a daily diet? Have pre-cut fruit and vegetables ready in your refrigerator and make olive oil-based dipping sauces for them. Winter is a good time to make vegetable soups and stews. I would also recommend buying an Indian cookbook (lay off spices if you dont like heat) to get inspiration for vegetarian dishes. Are there any professional secrets or tips you can share on your favorite ways to prepare vegetables? I like to slowly sauté my vegetables. Cut them smaller and add olive oil, onion, and garlic, then let them caramelize. That works for home fries, a vegetable hash, a filling for a pasta, a purée, or the base of a soup. When youre cooking at home or for friends, what are some of your favorite meatless dishes? Pasta. Cous Cous. Eggplant Parmesan. Stuffed Zucchini Boats. Couch potatoes, which we serve at BLT Prime by David Burke. Cabbage is also really underrated. Chef David Burke’s Couch Potatoes   At your new restaurant Tavern62 by David Burke, what winter vegetables are you looking forward to using and where do you source them from? Salsify, parsnips, parsley root, celery root, butternut squash, kale, and cabbage. We source produce from the Hunts Point Produce Market. Sustainable foods are a topic of discussion these days. What are your thoughts on the subject and why is this important? With any good business comes responsibility. Responsibility of keeping a sustainable supply is important for the future. Your restaurants are typically meat heavy or meat-centric. Why are you interested in supporting and participating in Meatless Monday? My restaurants are designed for great business that highlight hospitality and give our customers what they want. My personal choice and vision for the future is to start segueing into more vegetarian-centric and healthy eating options because no matter what other food trends come and go, customers being more aware of what goes into their food is a trend that will only continue to grow. I think we go through cycles. There are points in your career where you start to cook the way you want to eat; thats where I am now.   The post Chef David Burke Serves Up the New Year appeared first on Meatless Monday.

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower

December 11 2016 Golubka Kitchen 

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Since winter in the northern hemisphere is most definitely in full swing, we thought it was time for another quick, creamy winter soup recipe that’s nourishing and warming to the core. This one’s got a balance of grounding winter roots like celeriac and parsnip with some brighter, crisper veggies like spinach and fennel, finished off with a kiss of lemon. The roasted cauliflower pieces that stud each bowl are cooked in a special, sweet and spicy dressing that helps create those caramelized edges we are all so fond of. Eating this soup during this time of year just feels right – it’s incredibly cozy and feeds both body and soul. This soup is stunning enough in looks to serve as a starter to a festive meal, so we encourage you to get radical and serve green soup at your holiday party :) There are some weekend links after the jump, have a cozy Sunday. Natalie Weinberger interviewed on Sight Unseen – one of our favorite ceramicists Botanica – a soon to be, vegetable forward restaurant in LA + a lovely online journal with some amazing recipes like Spiced Spaghetti Squash Pancakes, Whole Roasted Cauliflower, Banana Buckwheat Poppyseed Bread The Founders of CAP Beauty interviewed by Ashley Neese – and if you haven’t heard of CAP Beauty, check it out, it’s an amazingly well-curated one stop shop for natural beauty products Pirelli Calendar 2017 Goes Makeup-Free McKel Hill of Nutrition Stripped interviewed on Chris Ducker’s podcast Pulp Pantry – a snack company that utilizes pulp from making juice, which normally gets discarded, to make granola, veggie crisps and more – such a smart idea! GIFs by NASA Gourmet Print Shop – Sarah Britton of My New Roots is now selling some of her beautiful food photographs for making prints Winter Root and Fennel Soup with Greens and Caramelized Cauliflower   Print Serves: 4-6 Ingredients for the cauliflower 2 tablespoons neutral coconut oil - melted ½ tablespoon Dijon mustard ½ tablespoon maple syrup ½ tablespoon tamari ½ teaspoon sriracha 1 medium cauliflower head - cut into florets for the soup 1 tablespoon neutral coconut oil 2 teaspoons whole coriander seeds or 1 teaspoon ground coriander 1 large yellow onion - chopped sea salt - to taste 2 small or 1 medium to large celery root - peeled and roughly chopped 1 medium parsnip - peeled and roughly chopped 1 medium to large fennel bulb - roughly chopped, green fronds reserved 3½ - 4 cups purified water 2-3 bay leaves (optional) few large handfuls arugula or spinach leaves freshly ground black pepper - to taste ½ lemon - juice Instructions to roast the cauliflower Preheat oven to 400° F (200° C). Combine coconut oil, mustard, maple syrup, tamari and sriracha in a medium bowl and whisk until smooth. Place cauliflower florets onto a parchment paper-covered baking tray, drizzle with the dressing and toss to coat evenly. Roast for 30 minutes or until soft and caramelized at the edges, stirring at halftime. to make soup While the cauliflower is roasting, warm coconut oil in a medium soup pot over medium heat. Add coriander and toast for 1-2 minutes, until fragrant. Add onion and a pinch of salt and let onion sweat for a few minutes. Lower the heat to medium low and sauté for 20-30 minutes, stirring frequently, until onion is soft and caramelized. Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat. Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout. Remove and discard bay leaves. Combine soup with half of the roasted cauliflower, arugula/­­spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth. You may need to do this in batches, depending on the size of your blender. Use caution when blending hot liquids. Transfer the pureed soup back into the pot, squeeze the lemon juice and mix it in. Taste for salt and pepper and adjust if needed. Distribute between bowls and serve warm, garnished with the rest of the roasted cauliflower florets and fennel fronds. 3.5.3208 You might also like... Taco Collard Green Rolls Barley Tomato Salad Summer Greek Salad Yerba Mate Infused Sunchoke Soup .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 Winter Root and Fennel Soup with Greens and Caramelized Cauliflower appeared first on Golubka Kitchen.

Smoky Vegetable and Wheat Berry Stew

November 21 2016 Vegetarian Times 

Wheat berries and dried white beans are cooked directly within this long-simmering soup. 1 Soak white beans in medium bowl of cold water overnight. Drain, and set aside.  2 Heat oil in large saucepan or Dutch oven on medium-high. Add leek, carrot, and celery, and season with salt and pepper, if desired. Cook 5 to 7 minutes, or until vegetables are brown around edges. Add garlic and smoked paprika, and sauté 1 minute. Stir in broth or water, tomatoes, wheat berries, soaked beans, and sage, if using. 3 Bring to a boil, then cover pan almost completely and reduce heat to medium-low. Simmer 1 hour, or until wheat berries and beans are tender, adding stock or water if soup becomes too thick. Stir in chard and parsley, and cook 5 minutes more. Season with salt and pepper, if desired. 

Penne Pomodoro with Vegan “Tuna”

August 3 2016 Green Kitchen Stories 

Penne Pomodoro with Vegan “Tuna” I have crawled up in a rusty canopy swing with the computer in my lap, spiderweb from the canopy tangled up in my hair, Mr Bojangles on repeat (I always write with a single song on repeat in my ears) and Elsa balancing on my legs. We are spending a few days at my dad’s summerhouse and while Luise is drawing with Isac, I wanted to tell you about this pasta dish that we cooked and photographed the other day. I’m trying to formulate my thoughts into words. How soaked sunflower seeds almost magically get the texture of canned tuna when mixed in a food processor. But it’s not easy. Elsa is using every muscle in her body to steal my attention from the computer screen. Her mouth is forming words (that I can’t hear because of the earplugs), her head is jumping from side to side while her eyes are actively seeking mine. She is smacking her hands together right in front of my face and she grins when I finally look up from the computer and pull out the earplugs. - Do you know what this means on sign language? She asks me with giggle in her voice while she keeps smacking her hands together and then pointing at herself. - No, tell me. - I want a saaaaandwich! - Are you hungry? - No, I’m just teaching you sign language. - Ok, nice. But I’m working right now. Maybe you can teach me more later? - Ok. Just one more. Do you know what this is? [Taps her forehead with her hand and pulls it away in a half circle.] - Ehm, maybe a unicorn? - Nooo stupid, it means thank you. Actually, I think I want a sandwich. - Maybe you can ask mom to help you? - Okaaaaaaay. She jumps down and runs into the house. Earplugs back in. I’m guessing that I have approx 5 mins to write this. Here we go. It’s not often that we create dishes that mimics meat. In fact, we often do the opposite by letting the vegetables shine in all their glory. I don’t remember eating tuna a lot before I became a vegetarian, but after having seen a few vegan sunflower seed “tuna” recipes on the web (especially this beautiful Tuna Tartine from Faring-Well) I suddenly got this weird craving for it. So we decided to give fake-tuna a try. By pulsing soaked sunflower seeds in a food processor together with salty capers, shallots, oil, apple cider vinegar, lemon and nori sheet, you actually get something that looks weirdly similar to canned tuna with a crumbly, moist texture and a flavour that reminds me of salty seas and umami. Most recipes we’ve seen use this sunflower seed tuna as a spread or as a tuna salad (often with the addition of celery and herbs) but we instead added it to a tomato sauce and served it with penne, creating a classic Italian poor mans dish. The vegan “tuna” adds a nice texture to the sauce and it improves the flavour as well. The kids loved it! It is a simple recipe if you are on a budget and it is a tad more special than your basic pasta pomodoro. So go put your sunflower seeds in water and pretend they are a fish. I can see Elsa eyeballing me from the window now so I better round this up. I have got a class in imaginative sign language up ahead with my favourite teacher. Penne Comodoro with Vegan “Tuna” Serves 4 It’s important to soak the sunflower seeds to achieve the right texture so don’t skip that step. If you’ve got some white wine opened in the fridge, you can add a glug of that for extra depth and flavour. Vegan Tuna 1 cup raw sunflower seeds, soaked in water for 6 hours or overnight 1 small shallot or red onion, minced 3 tbsp capers + brine 1 tbsp lemon juice 1 tbsp cold-pressed olive oil (coconut oil, ghee or butter) 1 tsp apple cider vinegar 1/­­2 tsp sea salt 1/­­2 sheet of nori (the seaweed you use for sushi), cut into tiny pieces (optional) Pomodoro Sauce 1 onion 2 cloves of garlic 2 tbsp olive oil 3 x 400 g /­­ 14 oz cans of chopped tomatoes 1 handful fresh basil or 2 tsp dried sea salt freshly ground black pepper Serve with Pasta of choice (we use wholegrain penne or a gluten free version made from dried beans) 1/­­2 cup large capers fresh parsley, finely chopped ruccola To prepare the “tuna”, simply add all ingredients to a food processor. Pulse a few times until it you have a coarsely textured mixture. Taste and add more salt, lemon juice or vinegar. Pulse again and scoop the mixture into a bowl. Peel and finely chop the onion and garlic. Place a large sauce pan on medium heat and add olive oil. Sauté the onion and garlic for a few minutes until fragrant. Add tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes. Taste and adjust the flavours throughout. Add a splash of water or white wine if it starts looking dry. Meanwhile, cook the pasta according to the instructions on the package. When the tomato sauce is ready, stir in 2/­­3 of the “tuna”, saving the rest for serving. Divide the pasta in 4 bowls, top with tomato sauce, capers, fresh parsley and a drizzle of olive oil.

Umami Burgers

May 14 2016 Vegan Dad 

Umami Burgers These burgers came about from trying to use up the cans of chickpeas in my fridge from making batch after batch of Lemon Meringue Tarts. I first turned to my three go to sources of umami: tomatoes, soy sauce, and mushrooms. For texture, I used barley (like my Tourti?re recipe). The end result is a durable (i.e. grillable) and non-mushy burger with plenty of flavour. These burgers freeze well (just thaw them before grilling) and when cooked keep well in the fridge. They taste good cold, or microwaved a few days later. The kids love them for lunch so I grill them up on Sunday and they take them to school throughout the week. INGREDIENTS Makes 12 burgers - 1/­­2 cup pot barley, cooked (in veggie broth or beer) until soft (about 30 mins), cooled - 1/­­4 olive oil - 1 large onion, diced - 2 cloves garlic, minced - 1 celery rib, minced - 3 cups chopped cremini mushrooms (about 8 oz/­­227g) - 1 can chickpeas, drained - 1/­­4 cup tomato paste - 2 tbsp light soy sauce - 1 tbsp Montreal Steak Spice, ground - 1 tsp smoked paprika - 1 tsp chili powder - 1 tsp ground coriander - 1/­­4 cup nutritional yeast - 1/­­2 cup instant oatmeal - 1/­­4 cup flour - 1/­­4 cup instant tapioca - 1 cup fresh bread crumbs (i.e. day old bread ground up in a food processor) - seasoned salt and black pepper to taste METHOD 1. Cook the barley until tender, drain, then set aside to cool in a large bowl. 2. Heat olive oil in a large frying pan over medium heat. Sauté onion, garlic, and celery for 5-7 mins, until soft and onion is translucent. 3. Add mushrooms to the pan and cook for about 5 mins, until mushrooms have released their water and have cooked down a little. 4. Remove from heat and add to the barley. Mix well. 5. Pulse the chickpeas in a food processor. Be careful not to make them into a paste. 6. Add the pulsed chickpeas to the bowl, along with the tomato paste, soy sauce, spices, nutritional yeast, oatmeal, flour, and tapioca. Use a wooden spoon to mix well. 7. Add the fresh bread crumbs and mix well. Season to taste. 8. Let the mixture rest for 5 minutes. 9. Line a baking sheet with parchment paper. Using a silicone spatula, press the mixture into a crumpet ring (or what have you) to make 12 burgers on the prepared baking sheet. 10. The burgers are more durable when they are cool. Slide the baking sheet into the freezer while you fire up the grill. 11. Grill on a med to med-lo grill (around 400-425 degrees) for about 5 mins per side (so keep the heat moderate so the outside does not burn before the inside cooks). Brush the grill and the burgers with oil to keep them from sticking. The burgers should be firm to the touch and not mushy when they are done.

Spelt Berry Salad

April 25 2016 Meatless Monday 

This protein-packed salad combines whole grain spelt, edamame, fresh herbs and vegetables, and a light dressing  lemon juice and apple cider vinegar dressing. The result is a satisfying meal perfect for lunch or dinner. This recipe comes to us from our friends at M Cafe. Serves 8-12 - 1 cup (6 oz) whole spelt berries - 2 cups frozen edamame - 1 cup carrot, diced - 1 cup celery, sliced - 1 cup green bell pepper, diced - 1 cup cucumber, diced - 1/­­4 cup scallions (green tops only), chopped - 1/­­4 cup parsley, chopped - 1/­­3 cup dill, chopped - 1/­­2 cup vegan mayonnaise - 1 tablespoon lemon juice - 1/­­4 cup raw apple cider vinegar - 1 tbsp. vegan honey or brown rice syrup - 1/­­4 teaspoon sea salt - 1/­­4 teaspoon white pepper Soak spelt berries for at least 4 hours or overnight.  Drain well, and add to a pot of lightly salted boiling water (at least a quart). Boil for 20 - 30 minutes, or until grains are completely tender.  Drain well and rinse under cool water.  Drain again and set aside. Meanwhile, make dressing by combining mayonnaise, lemon juice, apple cider vinegar, honey, salt and pepper in small bowl. Set aside. In large mixing bowl, combine cooked spelt berries with chopped vegetables and herbs.  Fold in dressing, and let sit for a few minutes to allow flavors to blend before serving. The post Spelt Berry Salad appeared first on Meatless Monday.


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