celery stalk - vegetarian recipes

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Paneer frankie recipe | paneer kathi roll | paneer wrap










celery stalk vegetarian recipes

Panzanella

June 17 2019 Meatless Monday 

This classic Florentine salad of bread and tomatoes is ideal for a light summer meal. Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they’re at their best. This recipe come to us from The Meat Free Monday Cookbook by our friends at Meat Free Monday. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Serves 4 -  1/­­2 loaf ciabatta - 6 tablespoons extra virgin olive oil - 2 garlic cloves, 1 peeled, 1 crushed -  1/­­2 teaspoon dried oregano - 2 tablespoons good-quality red wine vinegar - 2 tablespoons freshly chopped flatleaf parsley - 1 tablespoon baby capers, drained - 6 plum tomatoes, roughly chopped - 1 small red onion, finely sliced -  1/­­2 cucumber, deseeded and cut into chunks - 2 celery stalks, finely sliced - 12 fresh basil leaves, ripped - 50g stoned black olives, halved - salt and freshly ground black   Cut the ciabatta in half and brush the cut sides with a little extra virgin olive oil. Heat a ridged grill pan or normal grill and toast the ciabatta until crisp and golden. Rub the peeled garlic clove over the cut sides of the bread, tear the bread into rough chunks and set aside. In a small bowl whisk together 5 tablespoons extra virgin olive oil, the crushed garlic clove and the red wine vinegar. Season well with salt and freshly ground black pepper and add the freshly chopped flatleaf parsley. In a large bowl, mix together the bread and baby capers, plum tomatoes, sliced onion, cucumber, sliced celery, basil leaves, and black olives, and toss with the dressing. Season to taste. The post Panzanella appeared first on Meatless Monday.

Buffalo Chickpea Salad Sandwich

May 30 2019 Golubka Kitchen 

Buffalo Chickpea Salad Sandwich It seems like we come back every year with a bean salad idea similar to today’s buffalo chickpea variation (see this sandwich and this salad). Beans do so well when combined with all kinds of sharp, punchy ingredients, like pickled items, herbs, and spices. Dressed up like this, they make for a flavorful and satiating component to include in sandwiches, bowls, salads, etc. They last a while in the fridge, which makes them great for meal prep and generally for thinking ahead. This buffalo chickpea version features a balance of spicy, savory, sweet, and briny. It’s especially delicious in a sandwich format, but it can definitely be enjoyed a bunch of different ways. The chickpeas are mashed and dressed with buffalo sauce, lemon juice, mustard, etc., and bulked up with pieces of roasted red pepper, olives, red onion, celery, and dried cranberries (which provide perfect little pockets of sweetness). Most of the ingredients here are pantry items for us/­­things that we almost always have in the fridge, so this type of lunch-saver is always at an arm’s reach. Maybe that’s the case for you as well? We hope you’ll give this one a try :) Buffalo Chickpea Salad Sandwich   Print Serves: around 6 sandwiches Ingredients 3 cups cooked chickpeas (2 15 oz cans) 3 roasted red bell peppers - cut into bite-sized pieces juice from 1 lemon 2 tablespoons to ¼ cup Buffalo hot sauce 1 tablespoon Dijon mustard 1 tablespoon olive oil ¼ cup olives and capers or just olives - chopped packed ¼ cup dried cranberries - chopped 1 large celery stalk - finely chopped ¼ of a red onion - finely chopped 1½ teaspoon garlic powder 1½ teaspoon onion powder handful of herbs of choice like dill, basil, parsley, chives - chopped salt and pepper - to taste Instructions Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture. Add the lemon juice, hot sauce, mustard, olive oil, olives/­­capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor. Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/­­tomato slices, or in salads, bowls, etc. Enjoy! Notes Buffalo hot sauce varies greatly in hotness from brand to brand, so taste as you go when you add it, until you have the desired level of heat. 3.5.3226 The post Buffalo Chickpea Salad Sandwich appeared first on Golubka Kitchen.

Meatless Brown Rice Jambalaya

April 8 2019 Meatless Monday 

Here’s a vegan take on a southern classic. This brown rice jambalaya gets a Tex-Mex-inspired flavor from an assortment of spices, including paprika, cayenne and cumin. Black-eye peas and collard greens add both texture and nutrients to the dish that makes for a filling and dinner. Maybe best of all, this recipe serves six, which means it can make plenty of leftovers if you’re feeding a smaller group. This recipe is from Phoebe Lapine for Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 4 Tbsps Olive Oil, divided - 1 Bunch Collard greens, thick stems removed and thinly sliced - Sea Salt & Pepper - Small Yellow Onion - Red Bell Pepper, finely diced - 2 Celery Stalks, thinly sliced - Large Jalapeno, minced, seeds & ribs removed - 2 Cloves Garlic, minced - 1 Tsp Smoked Paprika - 1 Tsp Paprika - 1/­­2 Tsp Ground Cumin - 1/­­4 Tsp Cayenne - 2 Cups Chopped Tomatoes - 2 Bay Leaves - 4 Sprigs Fresh Thyme - 8 Cups Vegetable Stock - 2 Cups Dried Black-Eyed Peas, soaked overnight - 2 Cups U.S. Long Grain Brown Rice - 1 Bunch Scallions, thinly sliced - 2 Tbsps Chopped flat-leaf parsley   In a large pot over medium-high heat, add 2 tablespoons of the olive oil. Add the collard greens and stir-fry until wilted and tender, about 5 minutes. Season with salt and pepper and remove to a plate. Set aside. Add the remaining olive oil along with the onions, bell pepper, and celery, and sauté until soft, about 5 minutes. Stir in the jalapeno, garlic, smoked paprika, regular paprika, cumin, cayenne, and salt. Cook for 2 minutes more, until very fragrant, then add the tomatoes, bay leaves, and thyme. Bring to a simmer and allow the tomato mixture to thicken slightly. Pour in the stock, black-eyed peas, and brown rice. Bring to a boil, partially cover, and reduce the heat to medium-low. Simmer for 35 minutes, stirring occasionally, until the peas and rice have grown in size, but still have quite a bite to them. Cover the pot completely and continue cooking over low heat, undisturbed, until tender (but not mushy) and all of the liquid has been absorbed, another 20 minutes. Fold in the collard greens and half the scallions. Cover and cook until the rice has absorbed all the liquid and the veggies are tender, about 10 minutes longer. Remove from the heat. Season the vegetarian jambalaya with parsley, the remaining scallions, and serve warm. Note: If you dont have time to soak the peas in advance, you can a) cover them with boiling water for 10 minutes, or b) start with canned black-eyed peas. For the latter, simply cut the amount of stock in half, and add the rinsed beans to the pot when you fold in the collard greens in step 4. The post Meatless Brown Rice Jambalaya appeared first on Meatless Monday.

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!)

March 3 2019 Vegan Thyme 

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!) Dear Soup, Thank you for always reminding me there are better days ahead. Soups are mainstays around here, especially with snow on the ground and temps hovering in low twenties to single digits tonight, plus more cold on the horizon this week. And poison ivy. (Yup.) I've probably made six batches of this already this winter. It involves a food processor and a soup pot. That's it. Comes together in approximately five minutes and is satisfying, warm and delicious. Here's my take on this soup, which was originally inspired by this. Here's how I made my Vegan Pasta e Fagioli: 4 carrots 1 leek 6 cloves garlic 1 celery stalk 1/­­2 onion sliced thin 2 bay leaves 1/­­2 head of cabbage 1 can of cannellini beans (drained, rinsed) 1 can diced tomatoes 1/­­3 cup ditalini pasta (cooked in separate pot, then added to soup just before serving) 2 T. nutritional yeast 1 qt. veggie stock olive oil thyme oregano red pepper flakes salt & pepper to taste Add chopped veggies--carrots, leeks, garlic to food processor, pulse about ten times. Prep the soup pot with the olive oil over medium heat, add chopped veg. Cook till just tender. Add remaining ingredients and broth and seasonings, salt and pepper. Cover and let simmer two hours over low heat. Serve with a side of your best homemade bread. (Mine is Jim Lahey's --I made the ciabatta version). After a visit with the folks at Urgent Care yesterday for a infernal outbreak of poison ivy, I am now awaiting an agonizing three weeks for this painful mess to clear up. Or longer. Why does Mother Earth require such an evil, toxic plant? What purpose does it serve? I've been struck by this havoc on only a handful of times in my life because I am so gawdawful afraid. Sounds impossible. But trust me when I tell you: only to me, the Master Gardener, and in winter no less. And above is the culprit.  Our home is undergoing a transformation of sorts in a few weeks which will finally rid us of these old railroad timbers and be replaced with a more substantial wall of stone. (That will hopefully outlive us and beyond.)  So I found myself outside on a warm-ish day earlier last week in a bit of a snit over the demise of some cherished plants I couldn't bear to loose. I've spent fifteen years tending and planting, so obviously there are plants I want to keep. Out with the shovel and buckets and pots. Everything's dormant, ground was soft, sun was out: perfect. Until later that night when I woke with what I imagined to be some sort of bug bite. Then to the next afternoon when my arm reached up to scratch my wrist (pulling the long sleeve back and discovering to my horror what really had happened). OMG. WTH? Could this be? . . . is this? Noooooo!  And then began the seven stages of grief: shock, denial, guilt, anger and bargaining, depression and loneliness to reconstruction (the UC visit) and finally acceptance. Yes, I accept that I have the rash of the spring and summertime, of gardeners, campers, hikers and landscapers, the poisonous fury of: Leaves of Three Let it Be! Ah, but what about the roots?  I had come in contact with said dormant plant--through the roots. I had oh-so carefully lifted plants and divided, setting each clump aside. Gloves and long sleeves. I have replayed this moment back through my mind a hundred times: as I reached under one of my plants, I must have accidentally, on an exposed part of my wrist, come in contact with the worst plant root on the planet, unbeknownst to me.  I am more allergic than most and so, this lovely little visitor and its prescribed remedy dosed out (the horrid steroid treatment) is, well. It's hell. The rash has traveled from my left wrist, up my right arm, to my abdomen, and leg. There's a perfect dot-to-dot landscape you can follow if you wanted. I can see the entry at every point. It's like an incredibly cruel irony and one I will face with tears, determination, agitation and regret. As for the remainder of the plants. They'll be destined for demolition. 

Green Christmas 2018 -- Vegan Edition

December 19 2018 Green Kitchen Stories 

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

Green Christmas 2018

December 19 2018 Green Kitchen Stories 

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

One Soup - Three Ways

April 6 2018 Green Kitchen Stories 

One Soup - Three Ways I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (my previous career). This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to turn the leftovers of one dish into a new one the next day. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup. In this recipe we are taking a simple tomato broth soup in three different directions. The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version. The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder. You can of course keep it simple and just do one of these. Or mix them up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all! Think of it as good base to build from and use the last minute add-ins to suit your personal preference. If you like this concept we might be back with the same ideas applied on other meals in a later post. Simple Tomato Broth Soup Serves 4 2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g /­­ 14 oz can crushed tomatoes 4 cups /­­ 1 liter vegetable stock sea salt Fresh thyme Fresh basil Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below. Vegan Cavolo Nero & Chickpea Soup Serves 4 1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped 1/­­2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil. Tortellini Drop Soup 1 batch Simple Tomato Broth Soup (see recipe above) 1 bag good quality fresh tortellini micro greens or sprouts, to serve grated vegetarian parmesan cheese, to serve Simply drop the tortellini straight into the soup as its cooking on the stove. After about two minutes (check the pasta package for exakt time), its ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil. Quinoa & Mozzarella Melt Soup 1 batch Simple Tomato Broth Soup (see recipe above) 2 cups cooked quinoa 200 g buffalo mozzarella or burrata cheese Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.

Vegan Cassoulet (White Bean and Vegetable Stew)

September 10 2015 VegKitchen 

Cassoulet is a French comfort food -- a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasnt until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, Ive created a vegan version. Serve with a crusty whole-grain bread. Recipe and photo from Happy Herbivore Abroad by Lindsay S. Nixon (C)2012, Ben Bella Books. Reprinted by permission. Save Print Vegan Cassoulet (White Bean and Vegetable Stew) Author: Lindsay Nixon Recipe type: Vegetable Stew Cuisine: Vegan /­­ French Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: 2 to 3   Cassoulet is a French comfort food -- a rich, slow-cooked white bean stew originating from the south of France. Ingredients 8 ounces vegetable broth 1 medium onion, diced 4 garlic cloves, minced 2 carrots, peeled and chopped 2 celery stalks, chopped 2 tablespoons fresh thyme, divided 2 tablespoons fresh parsley, divided 1 medium tomato, diced 2 tablespoons tomato paste 15-ounce can white beans such as cannellini, undrained (use low-sodium or no salt if possible) Thyme sprigs for garnish Instructions Pour a shallow layer of vegetable broth into a soup pot and heat. Sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes. Add carrots, celery, and remaining broth and bring to a boil. Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes. Add half of the thyme and parsley, followed by the tomato and tomato paste, stirring to combine. Continue to cook until carrots are fork tender and soft, but not mushy or not falling apart, about 4 more minutes. Stir in beans (with liquid) until well combined and add the remaining thyme and parsley. Reduce heat to low and cook for another minute or two, just to warm the beans up a bit. Stir and taste, adding salt and black pepper if desired. Ladle into bowls and garnish with a thyme sprig. 3.3.3077 Nutrition information Per serving: Calories 222;  Total Fat 1g;  Carbs 43.4g;  Fiber 10.7g;  Sugars 6.3g;  Protein 12.7g Try more of our delicious and warming Global Stews.

Zucchini & Feta Cheese Bake

June 8 2015 Meatless Monday 

This quick meal is a great way to transform a bounty of zucchini into a delicious dinner. For a twist try tossing in whatever other seasonal vegetables you may have on hand, such as mushrooms or onions. This recipe comes to us from Mummy’s Fast and Easy. Serves 4 - 3 zucchini, diced - 1 cup frozen peas - 3 celery stalks, chopped - 7 oz. feta cheese - 2 garlic cloves, crushed - 1 cup yogurt - 2 eggs - a handful of fresh parsley, chopped - 1 tbsp. olive oil - salt   Preheat the oven to 390°F. Sweat the garlic, zucchinis and celery in olive oil for about 5 minutes. Add the peas and parsley and season with salt. Cook for another 5 minutes. Grease a baking tray and transfer the zucchini mixture in. Mix in the feta cheese. Bake in the oven for about 20 minutes. Remove and add the yogurt and eggs mixed in advance. Bake for another 10 minutes or until ready. The post Zucchini & Feta Cheese Bake appeared first on Meatless Monday.

The Meatball Shop’s Veggie Balls

March 9 2015 Meatless Monday 

Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce. This recipe comes to us from our friends at The Meatball Shop. Serves 6 (makes about 2 dozen 1 1/­­2-inch meatballs) - 2 cups lentils - 1/­­4 cup plus 2 tablespoons olive oil - 1 large onion, chopped - 2 carrots, chopped - 2 celery stalks, chopped - 1 garlic clove, minced - 1 tablespoon chopped fresh thyme - 2 teaspoons salt - 3 tablespoons tomato paste - 8 ounces button mushrooms, wiped clean and sliced - 3 large eggs - 1/­­2 cup grated Parmesan cheese - 1/­­2 cup bread crumbs - 1/­­2 cup chopped fresh parsley - 1/­­4 cup finely chopped walnuts Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are so (but not falling apart), about 25 minutes. Drain the lentils and allow to cool. Add 1/­­4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture. Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refr igerator for 25 minutes. Preheat the oven to 400 degrees F. Drizzle the remaining 2 tablespoons olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Roll the mixture into round, golf ball-sized meatballs (about 1 1/­­2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/­­4 -inch of space between the balls and place in even rows vertically and horizontally to form a grid. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes on the baking dish before serving. The post The Meatball Shop’s Veggie Balls appeared first on Meatless Monday.

Lazy Lentil Soup

December 15 2014 Meatless Monday 

Of all the beans, lentils are the easiest and quickest to cook. The reds are the laziest--meaning you really dont have to do much to them for a great-tasting dish. This recipe comes to us from Stefanie Sacks and appears in her new book, What the Fork are You Eating? Serves 4 to 6 - 1 tablespoon extra virgin olive oil - 2 shallots, thinly sliced - 2 celery stalks, thinly sliced - 1 cup grape tomatoes, halved - 1 sprig fresh rosemary, stem removed, minced - 1 cup red lentils - 6 cups water - 1/­­2 teaspoon salt, or more to taste - Freshly ground black pepper, to taste In a medium pot, heat the olive oil over medium heat. Add the shallots, celery, tomatoes, and rosemary and saute? for 3 to 5 minutes or until the vegetables are slightly tender. Add the lentils, water, and 1/­­2 teaspoon salt. Bring to a boil, uncovered, over medium heat, then reduce to a simmer and cook for another 30 minutes. Add salt and pepper to taste. The post Lazy Lentil Soup appeared first on Meatless Monday.

Wild Rice Salad with Corn and Black-Eyed Peas

November 17 2014 VegKitchen 

Wild Rice Salad with Corn and Black-Eyed PeasThis hearty wild rice salad, embellished with corn, black-eyed peas, veggies, and herbs, is an invigorating melange of flavors, textures and colors. It’s an attractive dish to serve at room temperature, any time of year, at buffets, potlucks, and holiday gatherings. Photos by Evan Atlas. Serves: 8 or more - 1 cup wild rice or brown and wild rice blend - 3 medium carrots, peeled and thinly sliced - 2 large celery stalks, finely diced - 3 to 4 scallions, thinly sliced - 15- to 16-ounce can black-eyed peas, drained and rinsed - 3 cups cooked fresh corn kernels (scraped from 3 to 4 medium-large ears) - 3 tablespoons olive oil - 3 tablespoons balsamic vinegar - Juice of 1/­­2 to 1 lemon, to taste - 1/­­4 cup chopped fresh dill - 1/­­4 cup chopped fresh parsley - Salt and freshly ground pepper to taste - Toasted pumpkin seeds for topping, optional Combine the wild rice in a saucepan with 3 cups water. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 40 minutes. Combine the cooked grain with the remaining ingredients in a serving container while still hot and stir together. Allow to cool to room temperature before serving. If making ahead of time, cover and refrigerate, then bring to room temperature before serving. Top with a scattering of pumpkin seeds, if desired. - Here are more Vegan Potluck Dishes . - Find more ways to make Special Occasions and Entertaining  easier and healthier.

Stocks and Broths for Vegan Soups

September 15 2014 VegKitchen 

Stocks and Broths for Vegan SoupsAdapted from Vegan Soups and Hearty Stews for All Seasons.   Contrary to culinary myth, the absence of a strong-flavored meat stock does not present a huge challenge to the creation of tasty plant-based soups and stews. Many ethnic cuisines produce classic soups that in their original form are completely vegetarian or vegan. True, almost any soup can benefit from a good stock to boost flavor, but I place fresh and flavorful ingredients and creative seasoning above stock in contributing to the success of a soup. I would venture to say that most vegan soup recipes will work as well using water (with the help of a bouillon cube or two sometimes) as they will with a homemade or store-bought stock. With all the fresh ingredients and flavorings in vegetable-based soups, this is generally sufficient for achieving a good, rich flavor. Once in a while, especially for brothy soups, I suggest using a 32-ounce carton of low-sodium vegetable broth to boost flavor. There are many good natural and even organic brands of this kind of soup starter. Here are a few more options for creating a good soup base: Basic Vegetable Stock: If youre a purist, by all means, make your stock from scratch. You need to allow an extra hour before making the actual soup to prepare and cook this stock. Of course you can make stock ahead of time and even freeze it in portions. There will be cooks who prefer making their own stock, and if that includes you, see the recipe further down in this post. Water with bouillon cubes or soup base: The easiest and most economical option. Look for a no-salt vegan brand. My favorite is Rapunzel Vegan Vegetable Bouillon. It’s packed with flavor, organic, and has no added sodium. Each cube is actually equivalent to two standard-sized cubes. Vegetable broth powder: A tablespoon of this type of stock enhancer goes a long way in a pot of soup. However, I don’t recommend it in the ingredients listings, as it’s more difficult to find a low-sodium variety of this product than either bouillon cubes or prepared broths. Prepared vegetable broth: As mentioned above, I sometimes call for this product for brothy Asian soups. I like to use a 32-ounce aseptic carton (Pacific and Health Valley are two brands to look for, among others), rather than canned broth. But it’s your choice; canned vegetable broth can also be a good option, if it is all natural, and low in sodium or salt-free. Following are a handful of stocks and broths, the first two of which are suitable as soup bases. The remaining ones, in the Asian tradition, make good broths to be eaten on their own or lightly embellished. All are very low in fat and calories -- less than 50 calories and less than 2 grams of fat per cup. Basic Vegetable Stock This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh. Makes: About 6 cups - 7 cups water - 1 large onion, chopped - 2 to 3 cloves garlic, minced - 1 large carrot, sliced - 2 large celery stalks, sliced - 1 medium potato, scrubbed and diced - 1 cup coarsely shredded white cabbage - 2 teaspoons salt-free seasoning blend Place all the ingredients in a large soup pot. Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through a fine mesh strainer. Discard the solids or puree them and add to soup for a thicker consistency. Onion and Garlic Broth This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to the Basic Vegetable Stock above. It’s also a soothing remedy for the common cold! Makes about 6 cups - 1 tablespoon olive oil - 1 large onion, chopped - 4 to 6 cloves garlic, minced - 1/­­4 cup dry red wine - 6 cups water Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and sauté over medium heat until golden. Add the garlic and continue to sauté until the onion or leeks brown lightly. Add the wine and water. Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes. You may leave the onions and garlic in if you wish, or strain the stock through a fine strainer. Discard the solids or puree them and add to soup for a thicker consistency. Simple Miso Broth Miso is a nutritious, high-protein product fermented from soybeans and salt (or a combination of soybeans, grains, and salt). Available at all natural food stores and Asian groceries (as is the sea vegetable kombu), pungent-tasting miso is most commonly used to make simple broths. Heres a basic recipe, which can be considered a soup in itself. All you need to complete it are a few simple ingredients. Note that once the miso is stirred into water, it shouldnt be boiled. Otherwise, its beneficial enzymes will be destroyed. Makes about 6 cups - 1 recipe Basic Vegetable Stock (above) or one 32-ounce container low-sodium vegetable broth plus 2 cups water - 2 strips kombu (sea vegetable), each about 3 by 5 inches - 2 to 4 tablespoons miso, to taste Combine the stock with the kombu in a 2-quart saucepan or small soup pot and bring to a simmer. Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving. VARIATIONS Embellish miso broth with any of the following: - Diced tofu - Cooked Asian noodles (or or shiratake or kelp noodles, which need no cooking) - Finely chopped scallions - Grated fresh daikon radish or white turnip - Crisp cucumber, seeded and grated   Basic Dashi (Japanese Kombu and Shiitake Broth) Like miso broth, dashi is another traditional Japanese stock that may be embellished in a number of ways, or eaten as is. It also makes a good base for certain Asian vegetable soups. Look for the sea vegetable kombu and dried shiitake mushrooms in Asian groceries or in natural food stores. Makes about 6 cups - One 32-ounce container low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes - 2 strips kombu (sea vegetable), each about 3 by 7 inches - 6 to 8 fresh shiitake mushrooms stemmed and thinly sliced Combine the broth and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer. Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes. Remove the kombu from the broth and discard before serving. VARIATIONS Dashi with noodles: Simply cook a quantity of Asian noodles (like soba) in the broth. Once they are al dente remove the soup from the heat, season to taste with natural soy sauce, and serve immediately. Garnish each serving with some finely chopped scallion. Or you can add cook-free noodles like shiratake or kelp noodles once the broth is done and you set it aside to stand for 30 minutes. Dashi with miso and vegetables: Use the broth to simmer any quantity of thinly sliced vegetables, such as carrot, cabbage, daikon radish, turnip, etc. Once the vegetables are just done, add 2 to 4 tablespoons miso, to taste, dissolved in just enough warm water to make it pourable. Remove from the heat and serve at once. - See more of VegKitchens  Green Kitchen  tips .

Olive Bar Medley with Tofu Feta

August 18 2014 VegKitchen 

Olive Bar Medley with Tofu FetaColorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarkets olive bar. Add one extra item, as listed in the last ingredient suggestions, in this list, such as  pickled peppers or garlic, to spice up the mix. If youd like to pair this up with another appetizer, my suggestion would be something mellow, such as Green Pea, Parsley, and Pistachio Dip  with raw veggies,   plus fresh sliced baguette. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. Serves: 12 - 8 ounces extra-firm tofu - 3 tablespoons lemon juice - 2 tablespoons extra-virgin olive oil - 1/­­4 teaspoon salt - 1/­­4 teaspoon oregano - 1 1/­­2 cups mixed cured pitted olives - 2 celery stalks, thinly sliced on the diagonal - 1 small red bell pepper, cut into narrow strips - 1/­­2 to 3/­­4 cup, cherry peppers, other small pickled peppers, or pickled garlic, or a combination Slice the tofu into 4 slabs, crosswise. Blot between layers of paper towel or clean tea towels until you get out as much moisture as you can. Cut the slabs into 1/­­2 inch dice. Place the tofu in the serving container in which you plan to serve this. Toss with the lemon juice and oil; sprinkle with the salt and oregano. Let stand for 30 minutes. Add the remaining ingredients to the container and toss gently. This can be made ahead of time and refrigerated until needed, or served at once. Spoon small portions of this onto small plates; serve with cocktail forks or toothpicks. Nutrition Information: Per serving: 139 calories; 11.7g fat; 784.2mg sodium; 85.8mg potassium; 6.1g carbs; 0.5g fiber; 0.9g sugar; 3.3g protein - Here are more  tasty vegan appetizers.

Barley Soup

December 29 2018 VegKitchen 

Barley Soup Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.   Save Print Thai Barley Soup Serves: 6   Ingredients 4 teaspoons olive oil 1 onion, chopped 1 carrot, diced 1 celery stalk, diced 3 garlic cloves, finely chopped 1 tablespoon fresh ginger, grated 1½ teaspoons red curry paste ½ cup pearl barley 1 teaspoon salt 7 cups vegetable broth 1 tablespoon lime juice Instructions In a large saucepan, heat half of the oil over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened. Add garlic, ginger, and curry paste; cook, stirring, for 1 minute. Add barley, salt, pepper, and broth. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender. Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve. 3.3.3077   The article Barley Soup appeared first on VegKitchen.

Green Christmas 2018 - vegan edition

December 19 2018 Green Kitchen Stories 

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

Vegetables and Barley Soup

October 17 2018 VegKitchen 

Vegetables and Barley Soup What better way to start the week than a good soup full of seasonal vegetables? I learned to love soups in Italy, because there they make their soups with legumes and cereals, which makes them even more delicious. The preparation of the dish is fast, no need to stay close to monitor the cooking. The soup can be kept for two days in the fridge or may be frozen. You can add vegetables to the soup, depending on the season, or legumes, such as lentils. For a gluten-free version, replace barley with buckwheat or millet. Adapt the cooking times according to the cereals used. Preparation time: 15 minutes Cooking time: 40 minutes Serving: 4 Ingredients 1 can of tomato 4 cups of vegetable broth 200 g of pearl barley 1 celery stalk 2 potatoes 3 carrots 1 onion 1 clove of garlic 1 bay leaf Salt and pepper to taste Olive oil Preparation Wash the celery branch, carrots, and potatoes. Cut the vegetables into cubes. Peel and cut the onion and garlic clove. Pour the barley, all the vegetables, the onion, and the garlic into a sauce pan. Drizzle in olive oil, salt, and pepper to taste. Add the bay […] The post Vegetables and Barley Soup appeared first on VegKitchen.

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!

Herby Picnic Potato Salad

September 1 2015 Green Kitchen Stories 

Herby Picnic Potato Salad A couple of weeks ago we had a little picnic for our baby boy with family and a few close friends. It was kind of a combined (very delayed) Welcome-to-the-World-Isac and Happy-First-Birthday celebration and it turned out to be a real gem of a day. It has basically been raining in Sweden all summer, but this day was filled with sunshine, good food, laughter and lots of chubby babies. Despite having written two cookbooks, we actually rarely cook for our friends. Instead we prefer going the picnic route, having everyone bringing something to share. It just makes it a lot easier to plan these kind of things instead of having to do everything yourself. It also makes for a more fun and spontaneous event. We did actually end up cooking quite a lot anyway for this picnic. We made a few picnic pies, two monster versions of our Blueberry Cake (not shattered this time) and an adapted version of the potato salad from Sara Fortes latest book Bowl+Spoon. We got to read her book manuscript before it was published as we were asked to write a little quote for the back. Here is what we wrote: We love that Saras recipes are always focused on real ingredients, simple to prepare, and undoubtedly delicious. The bowl theme is brilliant and exactly how we prefer to eat our everyday meals. Apart from a few other favourites in the book, we have been making different versions of Saras potato salad at least five times this summer. Its incredibly flavourful with lots of fresh herbs and capers, and also has a tangy zing from white wine vinegar. The original recipe calls for hard-boiled eggs and its an excellent combo, but we have also been playing with other (vegan) sources of protein. One time we tried beluga lentils and here we are using chickpeas. We added kale and apple to make it less of a side dish and more of a complete meal. As the name implies, this is great to pack on a picnic but it is also a good indoor meal. And when your kids are tired of having potato salad for the fifth time, you can fry the leftovers in a pan into a quick and flavourful hash. Herby Picnic Potato Salad with Kale, Apple & Chickpeas Serves 6 Recipe adapted from Bowl+Spoon by Sara & Hugh Forte. We usually make an extra large (almost double) batch of the vinaigrette because it’s so good. If your white wine vinegar is very sweet, you can add some lemon juice for extra zing. 2 pounds/­­1 kg small new potatoes Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/­­3 cup cold pressed oil sea salt and black pepper, to taste 2 apples, diced 3 celery stalks (save the top greens for the vinaigrette), finely diced 2 leaves kale, chard or spinach, chopped 1 can (14 oz/­­400 g) cooked chickpeas, rinsed Put the potatoes in a large pot, cover them with water and bring the water to a boil. Boil for 12-15 minutes until they are cooked through but not falling apart - just until you can easily pierce a sharp knife through the center. Drain and set aside to cool. In a food processor, blitz capers and their brine, onions, basil, parsley, chives, celery greens, vinegar, lemon juice, oil, salt and pepper until you get a coarse vinaigrette. Quarter the potatoes and collect them in a larger mixing bowl. Pour the vinaigrette over the just-cooled potatoes and gently toss to coat. It will look like a lot of dressing, but the potatoes soak it up as they sit. Stir celery, apples, kale and chickpeas into the potatoes. Taste for salt and pepper. Serve at room temperature.

Cookbook Snapshot: Recipes from Cinnamon Snail Food Truck

May 15 2015 Vegetarian Times 

Cookbook Snapshot: Recipes from Cinnamon Snail Food Truck Fans of Cinnamon Snail, rejoice! While the beloved NYC-based food truck recently called it (mostly) quits, chef/­­owner Adam Sobel has served up a new cookbook, Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck, so you can re-create truck favorites such as Fresh Fig Pancakes and Gochujang Burger Deluxe at home. Among the 150 recipes are hearty sandwiches, decadent doughnuts, and veganized breakfast classics for a crowd. Dont know where to start? Weve got our eye on the New England-Style Chickpea Crab Cakes with Lemon Dijon Tartar Sauce, excerpted below. New England-Style Chickpea Crab Cakes With Lemon Dijon Tartar Sauce Serves 5 These cakes dont taste like ground-up adorable sea creatures, and thats one of the many reasons why I love them a lot. Japanese bread crumbs (panko) give them a crispy golden exterior, and they get their summer vacation happiness (and a gentle seaside flavor without the fish) from nourishing sea vegetables, fresh parsley, and plenty of lemon zest. For the tartar sauce 2 Tbs. coconut oil 5 garlic cloves, chopped 1 small sour pickle, chopped 1 tsp. dried thyme 1 tsp. dried oregano Juice of 1 lemon 1 Tbs. mirin 1 Tbs. umeboshi plum vinegar 2 Tbs. Dijon mustard 1 Tbs. agave nectar 4 oz. soft tofu 1 minced scallion, green and white parts, plus more for garnish 1 Tbs. grated lemon zest For the cakes 1/­­4 tsp. dried hijiki 2 Tbs. dried wakame 2 Tbs. extra-virgin olive oil 2 shallots, finely chopped 2 garlic cloves, minced 1 celery stalk, finely chopped 1 1/­­2 cups cooked chickpeas, rinsed and drained 3 Tbs. white miso paste 1/­­4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 Tbs. chopped fresh dill 1 Tbs. grated lemon zest, plus more for garnish 1/­­2 tsp. freshly ground black pepper 3/­­4 cup all-purpose flour 1/­­3 cup canola oil 1 cup unsweetened soy milk 2 Tbs. Dijon mustard 2 cups panko bread crumbs 1 1/­­4 cups coarsely chopped frisée, mustard greens, or arugula, for serving 1. Make the tartar sauce: Melt the coconut oil in a sauté pan set over medium heat. Sauté the garlic, pickle, thyme, and oregano in the hot oil for about 3 minutes, until the garlic turns golden. Turn off the heat and stir in the lemon juice, mirin, plum vinegar, mustard, and agave nectar. 2. Scrape the contents of the pan into a blender. Crumble the tofu into the blender and blend at high speed for 40 seconds, until a mostly smooth puree is formed. Pulse in the scallion and lemon zest until just combined. Chill for at least 1 hour, or up to 3 days in an airtight container. 3. Make the cakes: Place the hijiki and wakame in a small bowl and pour 2 cups hot water over them. Allow the sea vegetables to rehydrate for 15 to 20 minutes. 4. Heat the olive oil in a sauté pan set over medium heat. Sauté the shallots, garlic, and celery for 4 to 5 minutes, until the shallots start to soften. Drain and rinse the sea vegetables and add them to the sauté pan. Transfer the contents of the pan, along with the chickpeas, miso, parsley, dill, lemon zest, pepper, and flour, to a food processor. Process for about 30 seconds, to evenly distribute all ingredients, but leaving the mixture chunky. Divide the contents of the food processor into 20 round silver-dollar-size fritters, about 1/­­2 inch thick, smoothing the outside with wet hands. 5. Fry the cakes: Heat the canola oil in a frying pan set over medium-high heat. In a small bowl, combine the soy milk and mustard, which will cause the milk to curdle and thicken; place the bread crumbs in a separate bowl. Dip each chickpea cake in the curdled soy milk, then in the bread crumbs, and then slip each cake into the hot oil. Working in batches, fry the cakes for about 2 minutes on each side, until each is heated through and has an even golden crust. Drain the fried cakes on a paper-towel-lined plate. Serve immediately, or reheat anytime within 24 hours. 6. On each plate, place 1/­­4 cup mixed greens, 4 hot chickpea cakes, and a ramekin with 3 or 4 tablespoons of the tartar sauce. Garnish with lemon zest, scallions, and parsley.

Chinese-Style Shredded Cold Vegetables and Tofu

December 27 2014 VegKitchen 

Chinese-Style Shredded Cold Vegetables and TofuA friend from Shanghai described this to me as a typical dish that comes as close the definition of  salad in both the Eastern and Western interpretations of the word. Its name, literally translated, is the less-than-descriptive cold mix. This veganized version features matchstick-cut vegetables and a  chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal. Serves: 4 to 6 Dressing - 3 tablespoons natural reduced-sodium soy sauce - 1tablespoons toasted sesame oil - 2 tablespoons natural granulated sugar (coconut sugar is good with this) - 3 tablespoons rice vinegar Salad - 1 small turnip, peeled and cut into 2- to 3-inch matchsticks - 2 medium carrots, peeled and cut into 2- to 3-inch matchsticks - 1/­­2 medium crisp cucumber, peeled and cut into 2- to 3-inch matchsticks - 2 medium celery stalks, cut into 2- to 3-inch matchsticks - 8-ounce. package baked tofu, preferably teriyaki flavor, cut into 2- to 3-inch matchsticks - 2 scallions, green parts only, cut into 2- to 3-inch ribbons - 2 to 3 oz. shiitake mushrooms, stemmed and thinly sliced (see note) - 1/­­4 cup minced fresh cilantro To finish - Dried hot red pepper flakes to taste - Shredded romaine lettuce or tender kale for serving - Toasted cashew pieces or sesame seeds for garnish, optional Combine the dressing ingredients in a small bowl, stir together, and set aside. Combine the turnip, carrots, cucumber, celery, tofu, scallions, mushrooms, and cilantro in a mixing bowl and stir gently. Pour the dressing over them and stir gently again. Allow the mixture to stand for at least 30 minutes, stirring from time to time. Just before serving, taste to see if youd like to add more soy sauce, sugar, and/­­or vinegar. Sprinkle in some some red pepper flakes -- enough to give the mixture gentle heat, but not to over power it. Line a serving platter with shredded lettuce or kale, which help to absorb the plentiful marinade. Top with the optional cashew pieces or sesame seeds, and serve. Originally published in the Sept. 2014 issue of Vegetarian Times. - Here are more Main-Dish Salads.  

MOROCCAN-SPICED SWEET POTATO & TOMATO STEW

November 30 2014 That's Food Darling 

MOROCCAN-SPICED SWEET POTATO & TOMATO STEW oh my, time flies, doesn't it? today is santa claus day already. i really like the christmas time with all its characteristics (christmas markets, hunting for presents, gatherings, gingerbread, etc.), but as soon as i'm in a proper christmas spirit, christmas is over yet again. i wonder whether i have plenty in company concerning christmas time and the fairly quickly passing of time? i'd love to hear from you and your feelings. anyway, i wish all of you an advent season of reflection, quiet and lots of love. this stew thing comes along just at the right moment. sweet potatoes, warm spices, (open) sesame (!), fresh sourdough, .. it's supreme comfort food. oh yeah dudes, it's gettin' real cozy up in here.  you can file this comfy stew under my go-to recipe that i actually make a good few times. i love stews, sweet potatoes, salty dishes that come up with both sweet + spicy notes and what's more, recipes that are fairly simple to put together. so, i gotta go into the kitchen to cook that killer stew again. you're gonna like it! by the way, it's the perfect recipe if you're feeling down. MOROCCAN-SPICED SWEET POTATO & TOMATO STEW |serves 2-3| ingredients a big dollop coconut oil 1 red onion, peeled + finely chopped 1/­­2 tsp ground paprika 1 tsp thyme (fresh or dried) 1 tsp cumin a pinch of cayenne pepper 1 large sweet potato, peeled + chopped (1cm pieces) 100g celeriac root, peeled + chopped (1cm pieces) 2 celery stalks, washed, de-stringed, cut into slices 300g canned crushed tomatoes or passata 500ml vegetable broth (+ more water, depending) sea salt & freshly ground black pepper to taste 1 tsp raw cane sugar or honey grated lemon zest (of half a lemon) 2 tbsp tahini to serve: bread of your choice (i served it with walnut sourdough bread) extra virgin olive oil toasted sesame seeds greens of your choice (i had dill at hand) instructions heat the coconut oil in a large soup pot over medium heat. add red onions and fry them. once they're getting translucent, lower the heat and add paprika, thyme, cumin and cayenne pepper. slowly sauté and stir this mix until fragrant, about 2 minutes. add sweet potato, celeriac root and celery stalks. season with sea salt and freshly ground black pepper. stir-fry the vegetables to coat them with both spices and oil, about 2 minutes. add crushed tomatoes and stir well. add the vegetable broth, bring the soup to a boil and simmer until the sweet potatoes/­­vegetables are quite soft, about 20-25 minutes. add raw cane sugar, lemon zest and tahini (+ more hot water if necessary), stir well and cook for another minute. check the soup for seasoning and serve it (hot!) with fresh bread, drizzles of olive oil, sprinkles of sesame seeds and chopped herbs.

Corn Kernel Cornbread or Muffins

September 22 2014 VegKitchen 

This vegan cornbread is a perfect companion to all sorts of bean stews and chilis. Consider adding the optional chilies and nondairy cheese, which give this pan bread a moist texture as well as a major yum factor. And since cornbread is only as good as it is fresh, see how to  to turn any leftovers into a delicious stuffing for a subsequent meal. Recipe from   Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes  by Nava Atlas. (C)2014, published by HarperOne, reprinted by permission. Photo by  Hannah Kaminsky. Makes: One 9-inch pan bread (12 servings) or 1 dozen muffins - 1 cup cornmeal, preferably stone-ground - 1 cup whole-wheat pastry flour or spelt flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon salt - 2/­­3 cup applesauce - 2 tablespoons extra-virgin olive oil - 1/­­3 cup unsweetened nondairy milk of your choice, or more as needed - 1/­­2 cup frozen corn kernels, thawed - 1 small hot fresh chili pepper (such as jalape?o), seeded and minced, or one 4-ounce can diced mild green chilies (optional) - 1 cup grated nondairy cheddar-style cheese (optional) Preheat the oven to 400?F. Combine the first five ingredients in a mixing bowl and stir together. Make a well in the center of the dry ingredients. Pour in the applesauce, oil, and nondairy milk. Stir until well combined, adding more nondairy milk if needed to make a smooth, slightly stiff batter. Stir in the corn kernels and the chilies and cheese, if desired. Pour the batter into an oiled 9 × 9-inch baking pan or divide among a foil-lined 12-cup muffin tin. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center comes out clean. Let cool until just warm. Cut the pan bread into 12 sections; for muffins, transfer them to a serving plate, leaving them in the foil liners. Nutrition information Per serving or muffin: Calories: 104; Fat: 3g; Protein: 2g; Carbs: 18g; Fiber: 2g; Sodium: 340mg Leftover Cornbread Skillet Stuffing Heat a small amount of olive oil in a medium skillet. Sauté a chopped onion and two diced celery stalks until lightly browned. Crumble leftover cornbread (I usually use 1/­­3 to 1/­­2 a pan) into the skillet. Drizzle with 1/­­2 to 1 cup vegetable stock or water--just enough to moisten the crumbs without making them mushy. Season with 2 to 3 teaspoons salt-free all-purpose seasoning blend or any other kind of seasoning you enjoy, then stir in about 1/­­4 cup chopped fresh parsley and, if you like, a couple of thinly sliced scallions. Cook over medium-high heat, stirring frequently, until the mixture is touched with golden brown here and there. Season with salt and pepper. - Here are more Vegan Quick Breads.

Creamy Green Gazpacho

September 15 2014 Meatless Monday 

The addition of avocado makes this cold soup creamier than your average gazpacho and with jalape?o included, too, it’s got a serious kick that makes it anything but traditional. This recipe is reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright (C) 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz (C) 2013 - 1 medium tomato, cored and cut into quarters - 1 small cucumber, peeled and cut into large chunks - Flesh from 1/­­2 avocado, cut into large chunks - 3 large basil leaves - 1/­­2 jalape?o (optional) - 3/­­4 cup lightly packed watercress or baby spinach leaves - 1 small celery stalk (optional) - 1 clove garlic, crushed - 1 tablespoon red wine vinegar, or more to taste - 1 tablespoon honey - 2 ice cubes - Filtered water (optional) - Kosher or sea salt - Freshly ground black pepper - 1 teaspoon extra-virgin olive oil Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish. Stem and seed the jalape?o half and reserve the seeds. Cut the jalape?o into several pieces. Combine one or two pieces of the jalape?o with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/­­4 cup or more water to thin the mixture, if necessary. Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalape?o, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.   The post Creamy Green Gazpacho appeared first on Meatless Monday.

French Lentil Salad with Cherry Tomatoes

July 14 2014 Meatless Monday 

This simple salad, seasoned with a French vinaigrette, is a classic dish in France. It makes a wonderful, protein-rich highlight of any meal. Because the flavors continue to meld, its also great the next day. This recipe comes to us from Sharon Palmer, RDN, author of Plant Powered for Life. Serves 6 - 1 pound (454 g) dried lentils (or 3 cups cooked; see Note) - 4 cups (948 ml) water - 2 teaspoons reduced sodium vegetable broth base - 4 celery stalks, diced (160 g or about 11/­­2 cups) - 11/­­2 cups (224 g) cherry tomatoes, halved - 2 medium shallots, finely diced - 1/­­4 cup (15 g) packed chopped fresh parsley - 11/­­2 tablespoons extra virgin olive oil - 2 teaspoons Dijon mustard - 2 tablespoons red wine vinegar - 1 teaspoon herbes de Provence - Freshly ground black pepper, to taste - 1 medium garlic clove, minced - Pinch of sea salt, optional Place the lentils, water, and broth base in a pot. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 15 to 20 minutes, until the lentils are tender but firm. Remove from the heat, drain any remaining liquid, and transfer the lentils to a large bowl. Chill for at least 30 minutes. Stir in the celery, tomatoes, shallots, and parsley. In a small dish, make the dressing by whisking together the olive oil, mustard, vinegar, herbes de Provence, black pepper, and garlic. Add the dressing to the lentil mixture and toss. Taste and season with sea salt, if desired. Chill until serving time. Note: If youre in a rush, use precooked, refrigerated lentils, available at many stores. Although a classic French lentil salad uses lentils du puys (small, dark green lentils), try other varieties for a colorful twist, such as yellow, beluga (black), or multicolored lentils. Variation: Substitute cooked beans, such as white, fava, or cranberry beans, for the lentils. The post French Lentil Salad with Cherry Tomatoes appeared first on Meatless Monday.


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