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chestnut vegetarian recipes

14 Recipes that Will Wow Your Family and Friends this Holiday Season

December 9 2019 Meatless Monday 

14 Recipes that Will Wow Your Family and Friends this Holiday SeasonTis the season to incorporate more meatless dishes into your recipe collection. Weve made a list -- and weve checked it twice -- of some of our favorite holiday appetizers, mains, side, and desserts, almost all of which are plant-based! Craving chestnuts roasting on an open fire? Try our roasted chestnut soup. Jack Frost nipping at your nose? Nothing will keep you more snug than our warming carrot cauliflower stew. Grandma got ran over by a reindeer? Well, um, weve got a great recipe for honey-vanilla poached pears. Check out our Meatless Monday holiday menu below and see how you can wow your guests with some festive and flavorful meatless meals. Appetizers Set the proper tone for the meal with these seasonal holiday appetizers: Roasted Chestnut Soup Warming Carrot Cauliflower Stew Spicy Jalape?o Cashew Cheese Dip Sides On this holiday dinner table, let the side dishes take center stage: Maple Balsamic Roasted Brussels Sprouts Rosemarys Beets with Hazelnuts and Basil Roasted Potatoes with Orange Couscous Baked Polenta Basil Fries Mains Plant-based mains can be just as hardy and comforting as their animal-based counterparts: Meaty Mushroom Stew with Garlic Mashed Potatoes Italian White Beans with Kale Winter Harvest Citrus Pasta Chickpea Burgers with Spicy Harissa  Desserts End with something sweet (but not too sweet): Honey Vanilla Poached Pears Apple Cranberry Oatmeal Bread Baked Apple Donuts   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post 14 Recipes that Will Wow Your Family and Friends this Holiday Season appeared first on Meatless Monday.

Thanksgiving Torte

November 25 2019 VegKitchen 

Thanksgiving Torte This torte stands as the ideal vegan Thanksgiving dish. It combines all your favorite Thanksgiving varieties of classic textures and savory flavors which come from its combination of wild rice, mushrooms, nuts, and sage. This Thanksgiving Torte makes a hearty main dish when served with a robust Mushroom Sauce and goes well with all the typical Thanksgiving side dishes like cranberry sauce, sweet potatoes, chestnut stuffing, and veggie combinations. The post Thanksgiving Torte appeared first on VegKitchen.

Roasted Chestnuts

December 28 2018 VegKitchen 

Roasted Chestnuts The chestnut vendor offering hot, charcoal-roasted chestnuts on the streets of many cities symbolizes the coming of winter. This seasonal treat can be enjoyed by a cozy fire at home as well. Chestnuts can be roasted in a popcorn basket over an open fire, in a shallow baking dish inside the oven, or in a skillet on top of the range. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.* The first method is preferred, for the charred, crunchy portions that result from the uneven cooking are really part of the appeal. Serves: 4 to 8 1 pound chestnuts in shells To cook chestnuts, the shell must be slit first to prevent bursting. Using a small, sharp paring knife, cut a cross on the flat side of the nut, piercing the shell completely. For fireplace cookery, place nuts in a long-handled basket or popcorn popper without crowding and hold it just above the flame. Shake occasionally so that all sides are exposed to the heat. Be patient and do not put the basket directly in the flame or the outside will char before the inside becomes tender. Chestnuts should cook through in about 15 minutes. When the shells have […] The article Roasted Chestnuts appeared first on VegKitchen.

10 Recipes for Your Vegan Labor Day Cookout

August 28 2018 Robin Robertson's Global Vegan Kitchen 

10 Recipes for Your Vegan Labor Day CookoutWere approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesnt officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. Ive put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts. 10 Recipes for Your Vegan Labor Day Cookout One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch. A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw. Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty Pulled Jackfruit BBQ Sandwiches. I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home. A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant. These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil thats in the traditional Spanish sauce. Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference - bananas, apricots, and peaches are good choices. The post 10 Recipes for Your Vegan Labor Day Cookout appeared first on Robin Robertson.

Roasted Chestnut Soup

December 25 2017 Meatless Monday 

Chestnuts are roasted sweet and balanced with apple cider vinegar and soy sauce in this simple soup. Red bell pepper slices and green onions top this winter warmer for a festive veggie crunch, making it perfect for your next holiday gathering. This recipe comes to us from Donna of Apron Strings. Serves 4 - 1 1/­­2 pounds whole chestnuts - 1 tablespoons olive oil - 1 large red onion, diced - 4 cups low sodium vegetable broth - 1 cup lowfat Greek yogurt - 1 tablespoon low sodium soy sauce - 1 tablespoon apple cider vinegar - a few dashes hot sauce - salt and pepper, to taste - 1 red bell pepper, sliced - 2 green onions, sliced Place the chestnuts in a bowl and cover with hot water. Soak for 1 hour. Preheat an oven to 400 degrees. Make an X on the flat side of each chestnut and place them, onto a baking sheet, cut side up. Transfer the baking sheet to the oven, roast for about 30 minutes and set aside to cool. When chestnuts are cool enough to handle, scoop their flesh out with a spoon. Dice the chestnut flesh. Place the olive oil into a large stockpot over medium-high heat. Add the onion and cook for about 4-6 minutes, or until softened. Add the vegetable broth, 4 cups of water and the diced flesh of the chestnuts. Bring to a boil and reduce the heat to medium-low. Simmer for 30-40 minutes, or until the bits of chestnuts are very soft. Remove the stockpot from heat and stir in the Greek yogurt, soy sauce, apple cider vinegar and hot sauce to taste. Transfer the chestnut veggie stock mixture to a blender in batches. Puree until smooth. Strain through a sieve and transfer to a medium bowl. Taste for seasoning and adjust if desired. Divide the soup into 4 bowls, top with festive red bell pepper and green onion slices and enjoy! The post Roasted Chestnut Soup appeared first on Meatless Monday.

Vegan in Asheville

April 13 2017 Robin Robertson's Global Vegan Kitchen 

Vegan in AshevilleWe just returned from our annual visit to Asheville, the unofficial vegan food capital of the South. Every spring we drive down for a few days to enjoy fabulous vegan food and all the other wonders that Asheville has to offer.  Here are some highlights with photos by Elissa Free. For the second year in a row, we stayed at The Chestnut Street Inn, a gorgeous house with a perfect location, made even better by the terrific innkeepers, Emilie and Arturo, who make us feel like family.  Emilie goes out of her way to make special vegan breakfasts for us each morning.  This visit we enjoyed Churro Waffles with Strawberries, Stuffed French Toast with Orange Syrup, Savory Breakfast Enchiladas, and an astonishing Banana Crepe Cake with Caramel Sauce.   For a snack, Emilie even makes us a batch of vegan cookies each day…. Of course, one of the main reasons for our trek to Asheville, is the oppotunity to have dinner at Plant, our favorite restaurant.  As usual, we went there on our first night in town as well as our last night.  Among the highlights were an ethereal maitake mushroom appetizer, the always-a-favorite seitan entree, and a sublime lemon cheesecake with a side of apple-bourbon sorbet that tasted just like apple pie. Other food favorites included an amazing lunch at Chai Pani: And also at Bean Vegan Cuisine: We also had a great meal with friends at Doc Chey’s where I’m obsessed with the spicy green bean appetizer: Believe it or not, we also made time to do a few things other than eat great vegan food!  We visited the North Carolina Arboretum, took part in an “escape room,” went to the local farmers’ market, visited the Woolworth Walk, Lexington GLass Works, and lots of other fun stuff, including listening to loads of great street musicians. Until next year, Asheville!!! The post Vegan in Asheville appeared first on Robin Robertson.

Asian Tofu Wraps

February 22 2016 Meatless Monday 

Tofu is pressed, seasoned and baked in the oven to complement the crisp Boston bibb lettuce in these hearty tortilla wraps. This tasty fusion lunch presents Asian flavors of garlic, fresh ginger and scallions in a whole grain burrito package. This recipe comes to us from Liz of This and That. Serves 4 - 1 14 ounce package extra firm tofu, pressed - low sodium tamari or soy sauce, to taste - 2 tablespoons olive oil - 2 tablespoons sesame oil - 1 bell pepper, chopped - 1 cup carrots, chopped - 1 5 ounce can water chestnuts, sliced in half - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - white cooking wine, to taste - chili oil, to taste - 6 scallions, sliced - 2 tablespoons cilantro, chopped - 4 large Boston bibb lettuce leaves - 4 whole grain tortillas - sesame seeds, as garnish* *optional Preheat an oven to 350 degrees. After pressing the tofu, cut the block into 8 slices and coat the pieces in tamari or soy sauce to taste. Place the seasoned tofu pieces on a baking sheet, and bake for 15 minutes, flip with a spatula, and bake on the other side for another 15-20 minutes, or until the tofu reaches desired consistency. Place the olive oil and sesame oil in a large skillet over medium heat. Add the bell pepper, carrots and water chestnuts to the skillet. Season with the garlic, ginger and white wine and chili oil to taste. Cook for about 15 minutes, or until the vegetables become soft. Stir in the chopped scallions and cilantro. Put a separate skillet on the stove over medium heat. Place a tortilla in the skillet and cook 1-2 minutes per side, or until the tortilla becomes soft and easily foldable. Repeat with the remaining tortillas. To assemble the Asian Tofu Wraps, divide the veggie mixture in 4 equal parts onto the softened tortillas. Top with a large lettuce leaf on each wrap and the slices of tofu on top of the lettuce. Taste for seasoning and adjust with more chili oil, soy sauce or sesame seeds if desired. Fold like a burrito and enjoy. The post Asian Tofu Wraps appeared first on Meatless Monday.

Good and Lovely Christmas Ice Cream

December 18 2015 Vegan Dad 

Good and Lovely Christmas Ice Cream Last night I had the great fortune of not only seeing The Good Lovelies in concert during their Christmas tour, but making dessert for the band. I wanted to make something holiday-ish to fit with the theme of the night and came up with this. The word is that the band loved the ice cream, hence the name. The method for the ice cream is from Homemade Vegan Pantry, and the method for sugaring the chestnuts comes from Vegan Cupcakes Take Over the World. The recipe works best with a high powered blender like a Vitamix. If you dont have one, just make sure your cashews are nice and soft before blending INGREDENTS Ice Cream - 1 cup whole raw cashews - boiling water - 1.5 cups non-dairy milk of your choosing - 1/­­2 cup packed brown sugar - 1 tsp cinnamon - large pinch of salt - 1 can coconut milk (light, or regular) - 2 tsp vanilla Sugared Roasted Chestnuts - 1 cup chopped roasted chestnuts (about 3/­­4 lb whole chestnuts) - 1/­­3 cup sugar - 3 tbsp maple syrup - pinch of salt METHOD Ice Cream 1. Cover the chestnuts with boiling water. Let sit for 15 mins then drain. 2. Blend cashews and non-dairy milk on high in a blender until smooth. Add sugar, cinnamon, and salt and blend until dissolved. 3. Add coconut milk and vanilla and blend until smooth. 4. Place mixture in the fridge until cold. 5. When mixture is cold, make in your ice cream maker per the directions. Mix the sugared chestnuts in before transferring to the freezer. Chestnuts 1. Roast the chestnuts: preheat oven to 425 degrees. Use a sharp paring knife to cut a slit through the shell of each chestnut (to let the steam escape). Place nuts, slit side up, on a baking sheet and roast for about 20 mins, until shell splits around the slit. Wrap in a towel and set aside to cool. 2. When chestnuts are cool, peel, and roughly chop.  3. Place the rest of the ingredients in a cold pan. Heat over medium heat, stirring, until mixture bubbles. Keep stirring for 3 mins, until mixture is thick.  4. Remove from heat, add chopped chestnuts and mix to coat. Transfer to a baking sheet lined with parchment. Transfer to the freezer.

How to Celebrate Chinese New Year on Meatless Monday

February 23 2015 Meatless Monday 

How to Celebrate Chinese New Year on Meatless MondayThe festival marking the start of the Chinese new year began on Thursday, February 19th with families reuniting, fireworks exploding, and decorations everywhere. Special dishes are eaten on New Years Eve and throughout the sixteen day festival, with certain foods believed to bring good luck for the coming year. Not only do the dishes themselves matter, but the way you prepare and serve them matters as well. Dumplings, a classic Chinese dish dating back more than 1,800 years, are traditionally eaten on New Years Eve. They generally consist of minced meat and finely-chopped vegetables but can be made with just vegetables and can be boiled, steamed, fried, or baked. Legend has it the more dumplings you eat during the New Year celebrations the more prosperous you will be in the New Year. Arrange your dumplings in lines instead of circles - circles of dumplings can mean your life will go round in circles, never getting anywhere. Spring rolls actually get their name from being eaten during the Spring Festival celebrating the New Year. Filled with vegetables, meat, or something sweet, theyre fried so that they have a golden-yellow color, which makes them resemble gold bars and become a wish for prosperity. Niáng?o, glutinous rice cakes, are another popular New Years dish. Made with sticky rice, sugar, chestnuts, Chinese dates, and lotus leaves, the name relates to getting higher year after year. So whether youre a child wanting to grow taller, a student wanting better grades, or an office worker wanting a promotion, you definitely want to try niangao. Then there are longevity noodles - not hard to figure out the symbolism there. Longer than normal noodles and uncut, they can be fried, or boiled and served in a bowl with broth. And finally theres good fortune fruit such as oranges and tangerines. As you can see there are many ways to enjoy a Meatless Monday during the Chinese New Year while encouraging luck and prosperity. Predictions are also part of the Chinese New Year season, and heres one many culinary experts are making: Asian cuisine will rise in popularity in 2015 . Its easy to see why Asian cuisines are getting all the attention, wrote Karen Caplan, President and CEO of Friedas Specialty Produce . They are mostly vegetable-centric with bold flavors, and that resonates with consumers who want authenticity, as well as healthy food choices. She thinks shoppers desire for increased protein will motivate them to try more vegetables like Brussel Sprouts, cauliflowers, and artichokes. Meatless Monday also plays a part in this surge in popularity of plant-based protein, she noted. Meatless Monday is gaining enough popularity that some restaurants add special items for Mondays and some schools incorporate it into their lunch menus. Dare we predict continuing popularity for Meatless Monday in this new year of the sheep?   Many will certainly approve of that trend, including sheep. The post How to Celebrate Chinese New Year on Meatless Monday appeared first on Meatless Monday.

Chestnut, mushroom and samphire risotto

November 10 2014 The Everyday Vegetarian UK 

Chestnut, mushroom and samphire risottoWhile I regularly moan about being given risotto in restaurants as the only vegetarian choice at the moment, I do still love making it and eating it at home. I just dont want to eat it every time I go out - especially when I can make a better version at home! My uncle made this wonderful chestnut, mushroom and samphire risotto for me recently and it was too good to not put on the blog. Vegetarians dont get to eat samphire very much as it is often used in fish dishes - but give it a go. Samphire has a wonderful salty flavour, so be careful when seasoning this dish. Its chestnut season at the moment so dont buy them, get out there and collect some from your local park. Ingredients 300g fresh chestnuts (peeled) 100g samphire 1 large leek (or 1 large white onion) 1 garlic cloves 200g chestnut mushrooms 350g risotto rice A pinch of chilli flakes 1 litre vegetable stock 1tbsp fresh sage Salt and pepper 75g vegetarian parmesan Olive oil Method In a pan, heat some olive oil to a low-ish heat and add the chestnuts. Lightly fry them with some pepper until they are slightly soft. This will take about 30 minutes. Slice the leek and garlic and fry them in a large frying pan – a paella pan is perfect. When they have softened, add the mushrooms and cook for about five minutes. Add the rice, chilli flakes, chestnuts and season well. Slowly start incorporating the stock. After about 15 minutes, add the samphire and chopped sage and give it a good stir. Sprinkle the cheese on top and leave it for five minutes so the cheese has melted. Place the pan on the table and let everyone help themselves.

Mushroom, wild rice and ale wellington

October 2 2014 The Everyday Vegetarian UK 

Mushroom, wild rice and ale wellingtonThis main course dish is delicious. It is really worth getting your hands on a good variety of mushrooms if you can. If you cant get any interesting fresh varieties, just use more chestnut mushrooms in their place. Ingredients (8 portions) 300g wild (black) rice 30g butter 1 white onion 2 cloves of garlic 250g chestnut mushrooms 500g other fresh mushrooms (I used shitake and oyster) 60g dried porcini mushrooms 400ml dark ale 2 eggs + 1 egg yolk 75g breadcrumbs 2tsp sugar Salt and pepper 1 pack of readymade pre-rolled puff pastry Method Start by boiling a full kettle. Pour plenty of boiling water over the porcini mushrooms in a bowl and set aside. Put the rice on by filling a high sided pan with the remaining water, add some salt and the rice and slowly simmer. While the rice is cooking, melt the butter in a large frying pan or casserole dish. Thinly dice the onion and fry in the butter until translucent. Add the thinly slice garlic. Chop half of the chestnut mushrooms as small as you can (or blitz in a blender). Chop the remaining mushrooms in large-ish chunks and keep some mushrooms whole. Add all to the onion and garlic mixture and fry on a medium heat. Make sure it doesnt get too dry - add some more butter if it does. Cook for about 10 minutes so the mushrooms start to reduce in size. Add the ale, sugar, salt and pepper to the mushrooms. Also spoon in the rehydrated porcini mushrooms. Dont throw away the lovely mushroom water they have been rehydrating in - use this as a gravy base but be careful to not include the grit that might have sunk to the bottom of the bowl. Drain the black rice and also add this to the mushroom and ale pan. Leave to simmer on a low heat for at least 30 minutes. You want to get to a stage where the ale as completely reduced and the rice is a good thick texture. If you push the mixture aside and liquid drains on to the bottom of the pan then you need to cook it for longer. The less liquid there is remaining, the better it will cook in the pastry. Once you think you have got to this stage, turn of the heat and leave the mixture to cool completely. Once it has cooled, turn on the oven to 180 degrees. Whisk two eggs and add it to the mixture along with the breadcrumbs - make sure it is all mixed in well. Grease an oven proof tray and lay out the puff pastry. Spoon in the mushroom and rice filling along the length of the pastry rectangle. Pull up the sides of the pastry and pinch along the top ensuring the mixture is securely sealed in. With a pastry brush, wash the pastry with the yolk. Pop into the oven for 25 - 30 minutes or until the pastry is golden brown.

Cilantro-Jicama Slaw with Lime-Orange Dressing

August 21 2018 Robin Robertson's Global Vegan Kitchen 

Cilantro-Jicama Slaw with Lime-Orange Dressing A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer. Cilantro-Jicama Slaw with Lime-Orange Dressing A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer. - 1/­­4 cup freshly squeezed lime juice - 1 tablespoon orange marmalade - 1 teaspoon finely grated lime zest - 1 teaspoon agave nectar - 1/­­2 teaspoon salt - 2 tablespoons olive oil - 4 cups shredded cabbage - 1 jicama, peeled and cut into thin matchsticks - 1 large carrot, shredded - 1/­­2 cup chopped fresh cilantro - In a small bowl, combine the lime juice, marmalade, lime zest, agave, and salt. Mix well, then whisk in the oil and set aside. - In a large bowl, combine the cabbage, jicama, carrot, and cilantro. Pour on the dressing and toss gently to combine. Taste and adjust the seasonings, if needed. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.   The post Cilantro-Jicama Slaw with Lime-Orange Dressing appeared first on Robin Robertson.

Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli

May 3 2017 Golubka Kitchen 

Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli This post was created in partnership with USA Pulses and Pulse Canada. By the time this post is up, I will be in Russia. First in Moscow for a few days, checking out a few theaters and museums, then on to my hometown to spend time with family. Besides the simultaneous happiness and heartache that comes with finally getting to see your people after a few years away, here are some other things I’m really looking forward to: staring at the blossoming chestnut trees outside of my mom’s kitchen window, visiting the food market across the street from there every day, fresh sorrel soup, mom’s melt-in-your-mouth zucchini fritters, and a good morel mushroom season, if I’m lucky. All but one food related, what a surprise. I’m also excited to breathe sweet spring air and see the juicy green of newly budding leaves, since spring in Florida is typically only marked by a transition from hot to hotter. All those things that I used to take for granted when living in a four season climate now make me happy to no end. Spring. I miss it. That’s all. One place where there’s been no shortage of spring is my kitchen. I have to make up for it somehow. I love that spring produce needs very little in order to taste good – a quick steam, a drizzle of oil, a sprinkle of salt, and you’re good to go. A plate with a rainbow of vegetables, tasty sauce and some pulses (also known as chickpeas/­­beans/­­lentils/­­dry peas) has been a common dinner around these parts ever since April rolled around. The pulse component is important, since the addition of those is one of the most graceful and easy ways to make a veggie-forward meal into something truly satisfying and nourishing. I confessed my love for batch-cooking dried beans in last weekend’s post, so it goes without saying that I’m very excited to partner with USA Pulses and Pulse Canada on sharing some quick and simple pulse recipes here throughout the year. The goal is to hopefully help inspire some of you to include more beans, lentils and such into your weekly meals, and something tells me that a few of you are already on board :) In case you need any convincing, think of pulses as protein, fiber and antioxidant-packed little superfoods, but minus the hefty price tag that usually comes with most superfoods. On top of all that, pulse crops are sustainable, with low water and carbon footprints, and they act as natural fertilizers, enriching whatever soil they grow in. This colorful plate of barely-cooked, crisp spring vegetables is sprinkled with addictive, smoky and crispy chickpeas that are like croutons, but infinitely more nutritious and a breeze to put together. I’ve been on a real aioli kick lately, and I make it right in my mortar and pestle, since I tend to agree with those that say hand-mixed aioli is the way to go. I wanted a bright and striking sauce for this platter, so I came up with an avocado aioli that fits the bill perfectly. This can be an entirely fork-free meal – just dip the veggies in the aioli and chase them down with handfuls of chickpea croutons. Or chop the veggies up into more bite-sized pieces and serve as a salad with a sprinkling of croutons and dollops of the aioli. Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli   Print Serves: 4 Ingredients for the smoky chickpea croutons? 2 cups cooked chickpeas ½ tablespoon neutral coconut oil ¾ teaspoon sea salt 1 heaping teaspoon smoked Spanish paprika ¾ teaspoon garlic powder for the avocado aioli? 2-3 garlic cloves - crushed with a knife sea salt handful cilantro leaves (optional) freshly squeezed juice from 1 lemon - divided 4 tablespoons olive oil 1 small avocado freshly ground black pepper for the vegetables 1 bunch baby carrots - peeled 1 bunch asparagus - tough ends trimmed 1 tablespoon olive oil sea salt - to taste freshly ground black pepper - to taste 1 small bunch radishes handful chives - chopped (optional) handful microgreens (optional) Instructions to make the smoky chickpea croutons? Preheat oven to 400° F (200° C). Cover a large baking tray with parchment paper. Dry the chickpeas with a clean kitchen towel and remove any loose skins. Place the chickpeas on the baking tray, drizzle with the oil, and toss to coat. Sprinkle with salt, paprika and garlic powder and toss to coat once more. Place the tray in the oven and roast for 20 minutes, then stir and roast for another 10 minutes, or until golden. to make the avocado aioli? Place the crushed garlic and a large pinch of salt into a mortar, and partially crush the garlic with a pestle. Add the cilantro leaves, if using, and continue crushing the garlic and cilantro into a paste. When the paste is almost done, squeeze about 1 teaspoon of lemon juice into the mortar and work it in with the pestle. Begin to add the olive oil, slowly drizzling about 1 tablespoon in while continuing to stir, allowing the oil to emulsify. Continue to add in the rest of the oil by drizzling it in slowly while stirring until all of the oil is incorporated and emulsified. Cut the avocado in half, remove the pit and scoop the flesh out into a medium bowl. Mash with a fork and mix in the rest of the lemon juice and freshly ground black pepper. Fold the avocado mash into the aioli. Taste and add more salt and chopped cilantro, if desired. Keep refrigerated in an air-tight container for up to three days. If you dont have a mortar and pestle, combine all the ingredients but the olive oil in a blender. Slowly pour in the olive oil with the blender still running to emulsify. to prepare the vegetables and serve Arrange the asparagus and baby carrots in a multi-level bamboo steamer or a steamer basket. Steam the asparagus for around 3 minutes, until just tender, and the baby carrots for around 4 minutes. Move the carrots and asparagus to a medium bowl, drizzle with the olive oil, sprinkle with salt and pepper and mix. On a large platter, arrange the steamed asparagus, carrots and radishes. Garnish with chives or microgreens. Serve with avocado aioli and chickpea croutons. 3.5.3226 You might also like... Market Berry Salad and a New York Weekend Green Skillet Pizza with Asparagus and Pesto Creamy Steel Cut Oats with Spring Vegetables Metabolism Boosting Everything Salad .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 Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli appeared first on Golubka Kitchen.

Chestnut Cookies

December 1 2016 Veganpassion 

Chestnut Cookies Good morning! Last week I was on german TV again with my vegan baking. Of course I dedicated the show to the christmas bakery. If you couldn't tune in, don't worry, here's the recipe. Have a lot of fun with the christmas bakery! Makes 60 cookies. Ingredients: 150g spelt flour 150g chestnut flour 80g starch 100g powdered sugar 1/­­2tsp. galangal, grounded 1 vanilla bean 1/­­2tsp. cinnamon 1 dash of salt dust from an orange 2tbsp. almond milk 200g vegan butter 40g almonds, blanched and grounded For filling and decoration: 200g berry marmelade or 200g nougat creme 100g couverture chocolate 50g powdered sugar spice flowers In a mixing bowl mix spelt flour, chestnut flour and starch. Add powdered sugar then galangal, vanilla, cinnamon, salt and orange dust and mix together. Add almond milk and vegan butter and mix with a dough hook until you have a soft dough. Put the dough into clear film and put it in the fridge for at least 2 hours. Preheat oven 180°C (356°F) upper-/­­lower heat. Draw 16 circles on 3 baking papers, so the cookies have the same size. Take 1/­­3 of the dough and use a baking grinder and form 60 circles. Roll the dough on a countertop with flour about 3mm thick and cut out 6cm circles. Bake the cookies with enough space on the sheet at 180°C (356°F) upper-/­­lower heat for about 10 minutes. Let the cookies cool off before you fill them. Give each jelly and nougat creme on a teaspoon and put it on a cookie. Put a cookie circle on top and decorate with couvert chocolate, powdered sugar or spice flowers. Have lots of fun with baking and enjoy your first week of december!

How to Cook: Plant-Based Holiday Meals

December 21 2015 Vegetarian Times 

How to Cook: Plant-Based Holiday Meals The holidays may a time for indulging, but it is possible to create a memorable holiday meal that is entirely plant-based and highly nutritious. Tis the season for root vegetables, dark leafy greens, and hardy herbs! Vegetables Center Stage When putting together your menu, feature vegetables prepared in a variety of styles, like roasted, pan seared, smoked, confit-ed and grilled. Consider stuffing: Make a wild rice and cranberry stuffing with squash, apples, or sweet potatoes. (Try: Wild Rice-and Sage Stuffing with Crunchy Croutons) Recreate traditions: Get creative! Make spanakopita with a creamy tofu-spinach filling, a sweet potato Shepards pie, or dumplings with caramelized mushrooms and rosemary. (Try: Wild Mushroom and Caramelized Onion Shepherd’s Pies) Hearty salads: Try tossing grains with a warm vinaigrette, roasting or poaching pears, candying nuts, and roasting Brussel sprouts for a more festive spin on an ordinary, green salad. (Try: Warm Farro Pilaf with Dried Cranberries)   A Good Sauce - Or A Few Its great to have several sauce options for your guests to choose from. Try relishes, gravies or savory marmalades that will complement your dishes. Pesto: Briefly blanch herbs in salted water and plunge into an ice bath. This will help preserve the bright green color. (Try: Dark Leafy Pesto) Toppings bar: When making a classic like latkes, prepare creative garnish options like cashew cream, chive oil, fennel-pear marmalade, cranberry balsamic reduction, or homemade apple sauce.   Umami is Everything Meat, dairy or seafood-centered meals have the umami (Japanese term meaning pleasant savory taste) base inherently covered. Creating umami in plant-based dishes requires a bit more finesse. Try the below techniques. Seasonings: Think smoked paprika, garlic powder, nutritional yeast, truffle oil or salt, cumin, aged balsamic, or caramelized onions. Smoked component: Whether you want to invest in an indoor smoker, smoking gun, or purchase a good quality liquid smoke in a bottle, try smoking one component of your meal for that extra punch of flavor. Mushrooms, olives, chestnuts, popcorn or nuts are great places to start. (Try: Mesquite-Smoked Almonds) Homemade stock: Try using roasted root vegetables like carrots, or a local squash for extra sweetness. (See: How to Make Vegetarian Stock) Consider Appearance Your guests will eat with their eyes first.  Use colorful ingredients and garnishes to make your dishes pop. Make Your Table Beautiful: Utilize interesting platters, mini gratin dishes, or flower centerpieces. Fallen leaves, rosemary springs, citrus fruits, apples or pears also make great decorations. Dont Forget the Hors dOeuvres Try mini Caesar salads in endive spears, blini with cashew cream, or butternut squash soup shooters. (Try: Caesar Salad and Butternut Squash-Bartlett Pear Soup) Chef Olivia Roszkowski is a graduate of NGIs Chefs Training Program and a full-time instructor. Olivia holds a Bachelors degree in Neuroscience and Behavior from Columbia University and has worked at various well-known NYC restaurants, including The Mercer Kitchen and Momofuku Ssam Bar. Olivia is a master at root-to-frond cooking. 

Cinnamon Buns with a Chestnut Swirl

April 5 2015 seitan is my motor 

Cinnamon Buns with a Chestnut SwirlFor me there is almost nothing better than a quiet Sunday morning with a cup of espresso and a yeast based treat. These things are magical and great pick me ups for morning grouches like me. Yeasted pastries and sweet breads are a cosy and comforting way to celebrate a holiday as well. In Germany they are an essential part of Easter. Here you can find all kinds of stuffed or plain yeast braids or bunny shaped rolls and even yeast based easter baskets with a boiled egg in the middle. For many people the soft and sweet dough is a perfect comfort food and for others yeasted baked goods are just much easier to make than a large cream or frosting based cake. Well, if you are one of those people who say that baking with yeast is complicated, get over it. It really just does take some practice and I promise you will get the hang of it. Just start. My first rolls looked and tasted like cobblestones and now look at this. In Germany cinnamon buns are not very common. We like to stuff our rolls and buns with poppy seeds, pudding, or nuts instead. This diversity and a couple of small tins of chestnut spread in our pantry made my mind wander to a chestnut and cinnamon filling for these little Easter treats. Since chestnut spread is mostly sugar, it does caramelise very nicely during baking and also makes for a wonderfully sticky filling. The most widely available chestnut spread is Faugier brand Cr?me de Marrons, which I used. (Okay, I bought it in France but I can get it at a department store in my town, too.) But you can also make your own, there are a couple of recipes online. For a simple alternative use a regular cinnamon bun filling  and leave out the chestnut spread. (Another idea is to substitute apple butter.) If you look at the preparation method for this recipe you will find that I have already included such a filling. So technically these could be called “double stuffed”. All this folding might look complicated to you, but it will improve the texture and make the buns a bit flakier. Of course you can skip that step and sprinkle the sugar and spice mixture right on top of the chestnut spread. Lots of variation possible here, so you can make the recipe work for you.     Print Cinnamon Buns with a Chestnut Swirl IngredientsFor the dough 250 g (2 cups) all-purpose flour 1 teaspoon instant yeast 50 g (1/­­4 cup) sugar 1/­­4 teaspoon salt 60 ml (1/­­4 cup) vegetable oil 150 ml (1/­­2 cup plus 2 tablespoons) luke warm water For the filling 2 tablespoons sugar 1 teaspoon cinnamon 1/­­2 teaspoon cardamom 200 g (7 oz) chestnut spread InstructionsTo make the dough combine flour, yeast, sugar, and salt in a bowl and mix well. Add oil and water. Knead dough well for about 5-7 minutes. Cover and let rest for 1 hour. Place on a lightly floured working surface and knead for one minute or so. Roll into a 40 x 30 cm (15.7 x 11.8 inches) rectangle. Combine sugar and spices and sprinkle on top of the dough. Fold the dough as if you wanted to fit it into an envelope: Fold the short side over so that you have a rectangle half the size but still the same shape. Then fold it over again to quarter the size. Roll the dough into a 40 x 30 cm (15.7 x 11.8 inches) rectangle again. Spread the chestnut spread on top and roll the dough into a log, starting with the long side. Grease a 12 tin muffin pan and preheat the oven to 180°C (350°F). (I used a square tin pan but a regular one with round indentions works just as well.) Cut the dough into 12 equally sized rolls and place them in the tins. Cover with a greased piece of plastic or with a damp kitchen towel and let rest for 30 minutes. Bake for 25 minutes. Remove from oven, let rest for five minutes, then remove from the pan and let cool completely before serving. (If they are still a touch warm that is okay, too.) NotesAll your ingredients should have room temperature. (The water should be luke warm.) Let your dough rise in a warm place. If your flat is cold, the dough might take longer to rise. (For your first rise, you can also put the dough in the oven. No temperature setting, just the light switched on. 3.1 http:/­­/­­­­2015/­­04/­­cinnamon-buns-with-a-chestnut-swirl/­­ Copyright (C)2015 All rights reserved.     Cinnamon Buns with a Chestnut Swirl is a post from: seitan is my motor

For the love of ‘shrooms – to forage or not to forage

November 11 2014 The Everyday Vegetarian UK 

For the love of ‘shrooms – to forage or not to forageI love mushrooms. Ceps, morels, chanterelles, chestnut, even the humble field mushroom. All of them. The only problem is, to get your hands on unusual mushrooms, you either have to buy very expensive dried mushrooms, or seek out those rare specialist shops that sell them fresh. Its no surprise that the foraging craze has really taken off. The only problem is that while foraging for mushrooms is no new thing (my grandparents used to do it every autumn in Anglesey), nowadays, coach loads of Hugh Fearnley Whittingstall-ites are heading to forests and stripping them bare of every type of mushroom only to have an expert say at the end which ones they can and cant eat. This leaves forests stripped of mushrooms and creates piles of unwanted fungi left at the sides of roads. The other problem is, of course, the risk eating poisonous is very high if you dont know what youre doing. Over 100 people this year alone have been hospitalised from eating poisonous mushrooms. In 2013, the National Poisons Information Service (NPIS) recorded 237 cases of poisoning across the UK and many involving children under the age of 10. To find out more, I recently went on a mushroom walk ran by the mycologist Michael Jordon in Somerset. I must admit, before taking part in the walk, my knowledge of fungus was limited to my eating them and the brilliant documentary, the Magic of Mushrooms by Professor Richard Fortey. I met Michael via a grid reference on a remote country lane in the depths of Somerset. I wasnt sure what to expect and whether he would, or would not let us know what we could and couldnt eat. He made his case very clear early on: All mushrooms are edible. Some of them you can only eat once. This educational walk was not to fill our baskets with mounds of mushrooms to make risotto with for lunch, it was to find out about how mushrooms grow and help Michael compile information for his database. Michael founded the Association of British Fungal Groups (ABFG) in 1996 having observed an upsurge in interest in mushroom hunting since presenting Mushroom Magic, a documentary on Channel 4 in 1989. He quickly realised that there is no national log of fungus growth in the UK, and as a result, we have no idea which types of fungus are rare or not. A database called CATE, maintained by the ABFG, was set up which collates affiliated fungus groups and servers as a national organisation for individual members. We set off on our walk into the forest and Michael explained about the different types of mushrooms as we found them. I found out about bracket fungus, spore prints, the patterns by which they grow around trees, common names and Latin names. The more we looked in the undergrowth, the keener my eyes got and soon I was spotting fungus everywhere. He picked some for scientific and identification purposes alone. His walks are about mycological conservation, not foraging. Since there are thousands of different fungus specimens in the UK, Michael explained that he couldn’t name them all and therefore had to pick them to identify them properly when back at his house under a microscope. Having said that, I was very impressed by the amount he did know. He rarely didn’t know the Latin name for every type we came upon from Rhytisma acerinum to Mycena vitilis and from Lepiota cristata to the beautifully named Inocybe geophylla var. lilacina. Michaels and the ABFGs maintenance of the CATE database is an important and fundamental resource to understanding and maintaining our natural wildlife. We need to properly understand what grows in our forests before we strip them bare of our vital fungus life. So, before you head out foraging, think about the effect it will have on the local landscape and the potential dangerous aspect of eating poisonous mushrooms. Michael made the point that the mushrooms cultivated and farmed for shops are grown for taste rather than the ones found in our forests. And if you are out and about do stumble upon some mushrooms you think are edible, remember, if you are in any doubt, dont eat them as the risks simply are not worth it. Until we work out how to grow cultivate interesting and fresh mushrooms on a large industrial scale in the UK, I am going to have to continue to folk out for them in their dried state or at expensive farmers markets. But, for the love of mushrooms and their natural habitat, it is worth it. For more information, the ABFGs website and the CATE database can be found here: http:/­­/­­­­

Cranberry Butterscotch Flapjacks

November 4 2014 seitan is my motor 

Cranberry Butterscotch Flapjacks Flapjacks were the first cookie bars I actually made years ago when I had no clue about baking. I really love that you almost cannot mess them up. (I used to mess up a lot of baked goods.) Usually they are simple and consist of only a few ingredients. They are my stand-by cookies when I am out of flour for example, or need a snack that keeps well and is easy to transport. To make them a bit fancier, I used a butterscotch flavoured syrup that I got at my favourite shop here in Dresden. It consists of invert sugar syrup and flavourings, so it works like regular corn syrup or golden syrup, which is often used in bars like these. The syrup improves both the texture and colour, it makes them all shiny and chestnut-coloured. And of course it adds this amazing buttery toffee syrup. I added cranberries and almonds but I think this recipe is quite adaptable. For example you could use butterscotch chips instead of the cranberries. Of course you can use raisins instead of the cranberries and you could leave out the almonds as well for a simpler and cheaper version. Note: I used this brand of butterscotch syrup but there are other brands, too. A German equivalent would be this kind of syrup. If you don’t have access to butterscotch syrup at all, you can use agave nectar, rice syrup or corn syrup instead. This will change the flavour but should not affect the texture. Please keep in mind that the baking time might be shorter when using agave syrup. Cranberry Butterscotch Flapjacks (makes 16 bars) Ingredients: 150 g (3/­­4 cup) sugar 80 g (6 tablespoons) soft refined coconut oil 200 g (2 cups) rolled oats 125 g (1 cup) cranberries 100 g (1 cup) slivered almonds 4 tablespoons butterscotch syrup 1/­­4 teaspoon salt Method: Preheat oven to 180°C (350°F) and line a rectangular pan (28 x 18 cm or 11 x 7 inch) with parchment paper. Beat sugar and oil until creamy. Add remaining ingredients and knead with your hands until everything is mixed well. Press into the pan and bake for 23 minutes. Let cool completely before slicing and serving. Cranberry Butterscotch Flapjacks is a post from: seitan is my motor

Juniper, cider and sage infused wild rice salad with mushrooms, almonds and crispy onions

June 4 2014 The Everyday Vegetarian UK 

Juniper, cider and sage infused wild rice salad with mushrooms, almonds and crispy onionsThis is much more exciting than your bog standard rice salad! It has subtle fragrant spices from the juniper, a sweetness from the cider but is also earthy with sage and mushrooms. Wild rice has a tougher consistency than white rice and therefore takes longer to cook but has plenty of texture. It is also a bit more expensive than normal rice but worth forking out for. Wild rice can be bought from larger supermarkets, specialist food shops and online retailers such as Suma. This recipe requires the juniper berries to stay in the salad to infuse properly so make sure you pre-warn those who are eating it that they are there! Ingredients (serves 4) 250g wild rice (from Suma) 250g mushrooms (any you prefer - I used chestnut mushrooms) 6 - 8 juniper berries (I also got these from Suma) 1 pint of slightly sweet cider (I used Thatchers Gold) 2 medium white onions 3 cloves of garlic Handful of fresh sage Salt and pepper 1tbsp plain flour 1 red chilli Cooking oil 75g flaked almonds Method Wash the rice in water before putting in a high sided pan with the cider and juniper berries. Put on a medium heat on the stove and pop the lid on. In a frying pan, fry the mushrooms, finely sliced chilli, garlic and half the sage on a low heat with a bit of oil. The rice will take about 30 minutes to cook so you have plenty of time to slowly fry the mushrooms. After about 30 minutes, the rice should be cooked through. Have a taste - it may need a bit more cooking. Put the mushroom mixture in with the rice and keep the lid off so any remaining liquid evaporates. Turn the heat down so the rice doesn’t burn. Fry the almonds and remaining in a bit of oil before setting aside. Then finely slice the onion as thinly as you can. Coat the sliced onions with plenty of flour and season well. Fry in a pan with hot oil until golden brown. Once the onions are cooked and are nice and crispy, spoon the rice into serving bowls. Sprinkle the crispy onions, almonds and sage on top and enjoy warm.

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