chive - vegetarian recipes

Try it! You will enjoy it!

Egg-Free (Vegan) Challah

Roasted Eggplant Wedges with Herbed Pistachio Millet

Southwestern Tofu Scramble with Chickpea Tofu

Baked Potato & Greens Soup With Potato-Wedge Croutons










chive vegetarian recipes

Grilled Portobello Burgers with Garlic Mayo

September 11 2017 Meatless Monday 

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. This recipe comes to us from our friends at The Mushroom Council. Makes 4 burgers - Marinade - 2 teaspoons chili powder - 1 teaspoon dark or light brown sugar - 1 teaspoon fine sea salt - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika -  1/­­2 teaspoon ground black pepper - 1/­­3 cup extra virgin olive oil   - Burgers - 4 portobello mushrooms, stems and gills removed - 1/­­3 cup mayonnaise - 1 teaspoon chopped chives -  1/­­4 teaspoon garlic powder -  1/­­4 teaspoon fine sea salt - 1 small red onion, sliced (keep rings intact) - 4 buns - 4 lettuce leaves - Olive oil for grilling Directions Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes. Preheat grill to high heat. To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve. Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender. To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun. The post Grilled Portobello Burgers with Garlic Mayo appeared first on Meatless Monday.

Baked Apples with Spiced Oatmeal

August 26 2017 Green Kitchen Stories 

Baked Apples with Spiced Oatmeal Just checking in quickly today to share a nice little apple breakfast recipe that we have been making a lot lately. We know that August hasnt ended yet and we all want to hold on to summer for as long as we can and pretend that winter isnt coming. But we thought we’d provide you with a little something for when the first chillier days arrive (which has already happened here btw) and you hear raindrops come knocking on your window sills. For those moments, you can just bust these baked apples out of the oven, let the scent of warm cinnamon spread through your home and immediately feel a little better about the whole situation. We have been making variations of this both as breakfast and dessert - filling them with oatmeal topped with yogurt for breakfast, and a date and almond paste topped with whipped cream for dessert. The idea to pimp regular oatmeal/­­porridge by stuffing it inside baked apples is pretty great in its simplicity. But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice/­­cider, spices, butter or coconut oil and chopped almonds for extra rich flavor and texture. We then top the baked apples with a thick yogurt and drizzle with ginger honey for sweetness. And if you’ve got a little nut butter at home, that’s also good on top. Always use local apples if they are available and in season, they taste way better! Id love to chat more, but it was my birthday yesterday and Luise surprised me with a dinner, sleepover and breakfast at Stedsans in the Woods. It’s a restaurant in the middle of the Swedish forest with great food, beduin tents, outdoor showers and a floating sauna. So we’re pretty eager to experience it. I’ll probably share a few snaps on my Instagram stories later tonight, if you want to check it out. Oh, and if you have the feels for more apple recipes, check out these ones from our blog archive: o Apple, Almond & Buckwheat Muffins o Apple & Cinnamon Tray Cake o Chia Parfait & Apple Crunch o Hazelnut, Chocolate & Apple Buns o Apple & Oat Biscuits Baked Apples with Spiced Oatmeal and Ginger Honey We made this recipe with 10 apples because we wanted to make a large batch, but you can just as well make it for two or four people by reducing the amounts. 10 apples juice from 1/­­2 lemon Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice/­­cider (or milk of choice or water) 1 1/­­2 cup water 2 tbsp almonds, finely chopped 1/­­2 tsp ground cinnamon 1/­­2 tsp freshly ground cardamom 1/­­4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10-15 almonds, chopped a large pinch salt Serve 1 cup full-fat greek yogurt (or coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger into honey over low heat) 10-15 almonds, chopped ground cinnamon Set the oven to 200°C /­­ 400 °F. Prepare the apples by cutting off the top and then, using a sharp small knife or apple corer, scoop out the seeds and core in the center of each apple. Use a small spoon to scoop out enough apple flesh to make room for the porridge. (The flesh can be chopped and mixed into the oatmeal before filling the apples). Rub the inside of the apples with a little lemon juice and place them in a baking tray with high sides. Add all the oatmeal ingredients except butter and to a medium sized sauce pan and bring to a boil while stirring. Lower the heat and cook until creamy. Stir in the butter (or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on. Add 2 tbsp water to the bottom of the baking tray and bake for 25-30 minutes or until the apples are soft. Keep an eye on the oven as different apple varieties need different baking time. Serve the apples on a plate, topped with a dollop yogurt, chopped almonds, cinnamon and a drizzle of ginger honey.

Beet Tartare with Sesame Labneh + Amsterdam

August 19 2017 Green Kitchen Stories 

Beet Tartare with Sesame Labneh + Amsterdam Earlier this year we were in New York to launch Green Kitchen at Home. We had a blast doing a live cooking session at Food52, teaching a cooking class and had a book signing in a tiny but packed little store in Greenwich Village. But what I really wanted to talk about today was our night off. When we tucked baby Noah (formerly known as Gabriel) to sleep in his stroller and headed to ABCV for dinner. Side note: You should know that for being a food writing couple, Luise and I very rarely go out and eat at proper restaurants. With kids, it’s just easier to do takeaway or pick places where it’s okay that they climb, run and crash. Also, fancy restaurants make me feel awkward. But we had an epic evening at ABCV. We tried the tasting menu of which I can’t even remember half of the dishes. But I know that there were simple crudités with lots of spreads, some kind of soft beet carpaccio/­­tartare with a little bit of sting to it, a whole roasted cauliflower with turmeric tahini dressing(!), avocado lettuce cups, roasted shiitake and a couple of desserts. And what made the evening even better was that Noah slept through almost the entire dinner (thank you jetlag!). We have been talking about that beet carpaccio (and the cauliflower with tahini turmeric dressing) a few times since we got back. And when Luise recently spotted a recipe for roasted beets and sesame labneh in the latest issue of Jamie Magazine, we started talking about it again. Looking through our recipe archive, it is pretty obvious that we’ve got a love for beets. They are sweet and mildly earthy, have an awesome color, can grow in our harsh Swedish climate and are cheap! What’s not to love? So a couple of days ago, we picked up a few bunches of beets, started cooking and here we are. With some kind of beetroot tartare (mixed minced beets), dollops of sesame labneh and a few suggestions on what can be used to scoop it into your mouth, apart from crackers. And as a last minute contribution, we are also offering a less fancy way of serving this, inside a rye waffle toast (yup, you might want to scroll down to it right away). This recipe is great as a starter, at a buffet table or a party. It’s pretty and impressive, creamy and delicious with plenty of flavor from fresh dill and mint and a little sting from horseradish. Since we love yogurt just as much as we love beetroots, we invited labneh (yogurt’s fancy cousin) to the party. We totally stole the idea to mix tahini into labneh from that Jamie Mag article. You should too. You need at least two hours to let the yogurt drain into labneh cheese but I’m still going to claim that this is an easy recipe - only a few ingredients and apart from draining the yogurt, it’s all pretty quick.  I imagine that a quick cheat version could be accomplished by simply using thick yogurt without draining it and buying pre-cooked beetroots. I can’t promise that it will be as good, but it’ll at least be quick and effortless. http:/­­/­­www.greenkitchenstories.com/­­wp-content/­­uploads/­­2017/­­08/­­Labneh_­drip.mp4 Okay, I can hear Isac trying to teach baby Noah how to roar like a lion with the only result that little brother cries like a baby. So I better post this now before major chaos is breaking out. No proofreading needed because yolo. Enjoy the recipe and check out info below re Amsterdam. Ciao! Beet Tartar & Sesame Labneh Serves 4 Recipe is inspired by a recipe from Jamie Magazine, Aug 2017 and a dinner we had a ABCV NYC. Sesame labneh 2 cups /­­ 500 g Greek or Turkish Yogurt 1/­­2 tsp salt 2 tbsp tahini 1 tbsp olive oil Beet Tartare  1/­­2 kg /­­ 1 lb  beetroots 2 tbsp capers juice from 1/­­2 lemon 1 tsp horseradish (or mustard) 1 handful fresh dill 1 handful fresh mint leaves salt & pepper Topping 1 handful pistachio nuts, finely chopped fresh dill, chopped fresh mint leaves, chopped 2 tbsp capers, halved lemon slices olive oil Serve with rye bread crisps, tender gem lettuce or cucumber slices Start by making the labneh. Add salt to the yogurt and stir until smooth. Wrap the yogurt in a cheese cloth or other clean thin cloth and tie it over a bowl for about 2 hours or more to allow liquid to be drained (meanwhile, cook the beetroots). You can leave it for 24-36 hours if you prefer a thicker labneh but 2 hours and a gentle squeeze (to get rid of some extra liquid) works fine. Stir in tahini, transfer to a serving bowl and top with a little bit of olive oil. Peel the beetroots, divide them in quarters and cook in salted water for approx 20 mins min or until tender. When ready, let cool and then transfer them to a food processor along with capers, lemon juice, horseradish, fresh dill, mint and seasoning. Pulse a few times until the beetroot has the consistency of course grits. Not too much though or you will end up with a sauce. You can also dice them finely. Arrange the beet tartare on a large serving plate. Fold in large dollops of sesame labneh and top with pistachio, fresh herbs, capers and lemon slices. Add a drizzle of olive oil and serve with crackers or thin rye bread crisps (thin rye bread pieces toasted in a pan or the oven for a couple of minutes), tender gem lettuce or cucumber slices to scoop with. Beet & Labneh Rye Waffle Toast We made this Waffled rye bread toast with the leftovers.  It’s a family favorite and we’ve got another recipe and the whole story behind this method in our latest book. Here are some quick instructions: Simply smudge labneh on two pieces of dark rye bread, add some spinach, fresh dill and mint and a thick layer of beet tartar. Brush a hot waffle iron with butter or coconut oil, combine the two slices and place inside the waffle iron, pressing together lightly. When you’re bread has got a nice and brown waffle pattern, the toast is ready. Cut the waffle toast in half and eat it while it’s hot. **************************** AMSTERDAM & ANTWERP - 7-9 September Green Kitchen at Home is being released in Dutch next week and to kick things off, we are coming to Amsterdam and Antwerp for a couple of press events, signings, dinners and talks. We will have a little talk, signing and dinner at the bookstore ‘t Stad Leest in Antwerp at 19.30 pm on 7 September. Tickets can be booked here. We are having a little talk + Q&A and a book signing at Limon in Amsterdam on 9 September between 10.30-11-30. There will be nibbles from the book served and we will end with a book signing. There will also be a lunch afterwards (between 12.00-14.00) and we will try to move around so we get the chance to chat with all of you. You can either buy tickets for both the talk and lunch, just the talk or just the lunch. Follow this link to read more about it in Dutch: Greenkitchenbooks.nl  

Green Potato Salad

July 4 2017 Veganpassion 

Green Potato Salad The last weeks I've been traveling for the PLANT BASED INSTITUTE between Munich and Berlin. I don't get to enjoy my balcony that often. On my first free evening I took the chance to have a wonderful BBQ with my friends enjoying the weather. Everyone cooks the dish they want and we really don't want to miss a traditional german potato salad. I like it most with some greens in it. The recipe is from my new book VEGIONAL What do you like most for a BBQ evening? If you like, comment below and maybe the next recipe will be your wish! Makes 4-6 portions. Preparation time: 40 minutes For the remoulade: 100 ml soy milk (you will need soy milk because of it's lecithin) 1 tbsp. white wine vinegar 1/­­2 tsp. mustard salt, black pepper 1 onion 2 small pickles 1 bunch of fresh herbs of your choice (chives, parsley, tarragon, chervil) For the salad: 4,4 lbs waxy potatoes  10 oz frozen green peas 1 small zucchini 5,2 oz smoked tofu 3 spring onions 2 pickles homemade remoulade 3 tbsp. white wine sugar smoked salt, black pepper Mix soy drink and vinegar in a blender until the soy drink builds flakes. Blend at medium speed and add oil until you reached favoured consistency. Flavor with mustard, salt and pepper. While blending the mixture is a little warm and it will get thicker when it cools off. Cut onion and pickles into small cubes, chop the herbs and stir all in.  Cook potatoes in salted water for about 20 minutes. Then drain potatoes and let them cool off. Cut beans into pieces and leave to cook with the peas in some salted water. Darin afterwards. Peel the potatoes (or not) and cut them in slices. Put them in a salad bowl. Cut small cubes of zucchini and smoked tofu, slice spring onions and add to the potatoes. Also add beans and peas. Chop pickles and stir with remoulade and vinegar. Add the dressing to the salad and mix everything. If you like add smoked salt and pepper. 

Minty Aloe and Cucumber Lemonade

June 11 2017 Golubka Kitchen 

Minty Aloe and Cucumber Lemonade Have you ever tried adding fresh aloe vera to your drinks? As soon as the days get unbearably hot around here, I like to keep a few aloe leaves in my fridge for a good number of reasons, especially for healing unexpected sunburns and making the most refreshing post-beach tonics. Aloe is one of those amazing, all-purpose healing plants; it’s anti-inflammatory, anti-viral, helps lower cholesterol, works wonders when applied topically to skin by moisturizing it and helping ease acne and blemishes, and the list goes on and on. If you’ve never taken apart a fresh aloe leaf before, its insides are made up of a clear, jellyfish-like material, which is where most of the healing magic is contained. The problem is that on its own, the flesh is quite bitter and soapy. I’ve noticed that citrus really helps neutralize that unpleasant taste, so I love adding aloe to lemonade. This lemonade recipe is pretty special – it’s just the most refreshing thing you can think of after a hot day outside. It’s minty, with a cooling effect from the cucumber and a nice tartness from freshly squeezed lemon juice. I also think it would make for a great summery cocktail mixer, if you feel so inclined :) One last aloe tip – when I’m cutting apart an aloe leaf in the kitchen and putting most of the flesh into the blender, I rub the green skins with any leftover flesh on my (clean) face, which makes for a refreshing face mask. There are some links below, Sunday hugs to you, friends. The Next Gluten Matthew Kenney on Pardon My French Human Design BodyGraph – sort of like an astrology birth chart, but it combines a bunch of traditional sciences like astrology, the Hindu-Brahmin Chakra system, the Zohar or Kabbalah, and the IChing to map out a ‘body graph.’ We found ours to be pretty accurate and fascinating. Patti Smith on Singing at Bob Dylan’s Nobel Prize Ceremony (make sure to watch the video) Six Seasons: A New Way with Vegetables – I’ve got my eye on this cookbook Roasted Poblano and Jackfruit Tacos – can’t wait to make these Our Youtube Channel – we are obsessed with making videos! Minty Aloe and Cucumber Lemonade   Print Serves: 5-6 cups Ingredients 1 packed cup mint sprigs, plus more for serving 3 cups purified water half of a large cucumber 1 large aloe leaf 1 cup freshly squeezed lemon juice (4-5 lemons) ¼ cup maple syrup Instructions Bruise the mint a bit by rubbing it between your hands. In a small saucepan, combine the mint sprigs and water, bring to a boil and let cool to infuse. Once cool, strain the mixture into an upright blender and discard the mint sprigs. Cut the cucumber half in half lengthwise and scoop out the seeds. Optionally, shave off a few cucumber ribbons with a vegetable peeler for serving in the glass. Roughly chop the cucumber and put it into the blender. Cut the white base off the bottom of the aloe leaf, then cut off the spiky sides. Cut off the top layer of the skin lengthwise. Scoop out all the flesh into the blender using a spoon. Add the lemon juice and maple syrup to the blender and blend everything until smooth. Let cool completely in the refrigerator. Serve over ice, with cucumber ribbons and more fresh mint leaves. 3.5.3226 You might also like... Pi?a Colada Milkshake - Ice Cream Sunday Raw Spearmint and Chocolate Cheesecake Superberry Smoothie Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .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 Minty Aloe and Cucumber Lemonade appeared first on Golubka Kitchen.

Rhubarb Ice Cream Sandwiches

May 20 2017 Green Kitchen Stories 

Rhubarb Ice Cream Sandwiches Luise asked me to write something short and quick today. And to stick to the subject. She never specified which subject I should stick to but I’m guessing it’s ice cream. That was 12 hours ago. To be fair, I’ve also been carrying around on a baby (with a new name) and a feverish Isac for a huge chunk of those hours. Excuses aside, I’m not good at quick. I’m not slow. But I’m definitely not quick. I like to let things take time. Reading everything through. Testing it one more time. Seeing if there are other possibilities that I haven’t considered yet. Thorough. I’m thorough. Not slow. Well maybe a little bit slow. But in a good way. Except when facing meaningless everyday decisions (like picking clothes for the kids), then I’m slow in a bad way. I’m apparently not good at sticking to subjects either. Ice cream, here we go. Making homemade ice cream sandwiches is a fun little weekend project. It doesn’t take too much active time but they do need a couple of hours to firm up in the freezer. Unlike normal sandwich bars, ours are made with raw wafers and a rhubarb swirled no-churn ice cream. The raw wafer is simple to make and the rich chocolate hazelnut flavor balances the tanginess from the rhubarb nicely. We are showing how to get the wafer thin and even in the video further down. We have tried two different versions of the ice cream and are sharing both here. One is made with mascarpone and quark cheese (so it’s technically a frozen cheesecake) and is super simple and delicious. The other version is vegan and made with coconut milk and soaked cashew nuts. You can use an ice cream maker to get it perfectly creamy but we simply skipped that extra step. Unless you’re an ice cream purist, you’ll see that the no-churning method works perfectly for a sandwich bar,  just let them soften a few minutes before digging in. They are super tasty and a real treat to have ready in the freezer. We’ve cut them pretty big here but you could cut them in squares instead and end up with twice as many. You can of course use the wafer recipe with any type of ice cream in between, just make sure the bottom wafer layer is slightly frozen before filling up with ice cream. We fantasized about also dipping these in dark, melted chocolate but decided that we had to draw the line somewhere. But I’m throwing it out there in case anyone is up for it ... We created this little youtube video for a more visual demonstration on how we make these. It takes a little extra time to make these videos but it’s lots of fun and we feel that they really help understanding the cooking process. Please leave a comment letting us know if you like us to continue making more videos. Rhubarb Ice Cream Sandwiches Makes 10 Note: We use the Rhubarb & Strawberry Jam on everything from sandwiches to breakfast yogurt and porridge. So make a double batch while you are at it. The sweetness depends on the quality of the fruit so taste and adjust accordingly. Rhubarb & Strawberry Jam 2 cups /­­ 200 g rhubarb, washed and trimmed 1 cup /­­ 150 g strawberries, washed and trimmed 3 tbsp maple syrup 1 tsp freshly grated ginger a pinch vanilla powder Raw Hazelnut Wafer 1 1/­­2 cup /­­ 200 g hazelnuts 1/­­2 cup /­­ 50 g rolled oats or oat flour 3 tbsp cacao powder a pinch sea salt 3 tbsp coconut oil 16 soft dates (7 oz /­­ 200 g), pitted Rhubarb Ice Cream (scroll down for vegan version) 1 cup /­­ 250 g quark cheese (or strained greek yogurt) 1 cup /­­ 250 g mascarpone (or more quark cheese) 2-3 tbsp maple syrup 1 cup /­­ 250 ml Rhubarb & Strawberry Jam (see recipe above) Start by making the jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients. Cook on low heat for approx. 20 minutes until soft. Use a hand blender to mix it if you prefer it smooth, or leave it chunky. Let cool entirely. Meanwhile, prepare the raw hazelnut wafer. Add hazelnuts, rolled oats, cacao powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough. Roll it into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the wafer dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. Transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice cream (or vegan version further down). Combine quark cheese, mascarpone and 2-3 tbsp maple syrup (depending on how sweet you prefer it) in a mixing bowl. Add 1/­­2 cup /­­ 125 ml of the cooled rhubarb & strawberry jam. Stir until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/­­2 cup /­­ 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Roll out the second half of the wafer dough using the same method as the first. Use a fork to make hole patterns and then turn it upside-down on to a second baking sheet. Remove the ice cream from the freezer and carefully transfer the wafer on top of the ice cream. Put it back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. *** Vegan Rhubarb Ice Cream  1 1/­­2 cup /­­ 200 g cashew nuts (pre-soaked for 4-6 hours) 1 x 14 oz /­­ 400 ml can coconut milk 4 tbsp maple syrup juice of 1 lemon 1 cup /­­ 250 ml Rhubarb & Strawberry Jam (see recipe above) Drain the soaked cashew nuts and add them to a high-speed blender together with maple syrup and lemon juice. Mix on high speed until smooth. Add 1/­­2 cup /­­ 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/­­2 cup /­­ 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Follow the remaining instructions in the main recipe. Here’s another rhubarb treat I did the other day. I didn’t follow an exact recipe but I kind of based it on this recipe from our archive and replaced the grated apple with lots of rhubarb jam and the apple slices on top with rhubarb and strawberry bits. Skip the cinnamon on top and just add a little cardamom to the batter, in case you feel like trying it.

Perfect Pressure Cooker Beans + Quick Marinated Beans

April 30 2017 Golubka Kitchen 

Perfect Pressure Cooker Beans + Quick Marinated BeansFagor recently sent me their 6 quart pressure cooker, and I was very excited since I’ve never had one before and knew that it would be a very practical addition to my kitchen. Aside from stews, soups, and rich veggie broth, I was especially thrilled about the prospect of perfect home-cooked beans. I’d heard that cooking beans in a pressure cooker makes them amazingly creamy, yet firm and intact, on top of significantly speeding up the cooking process. As an example, soaked kidney beans only take 5 minutes of active cooking time in the pressure cooker. Crazy stuff! All the rumors turned out to be true – my pressure cooker beans have been coming out amazingly buttery. The reason I’m so excited about a more efficient way to cook beans is that I really dislike buying canned ones. I’ll do it in case of an emergency, but it’s really not my favorite way to go. Firstly, canned beans never taste as good as my homemade ones, since I usually include some aromatics like peppercorns, garlic and bay leaf in the cooking water. Canned beans also seem to be harder on my digestion, since I take time to soak and rinse my beans, as well as cook them with kombu (more on that below), while most companies don’t. Maybe I’m just sensitive, but that’s a big factor as well. Plus, dried beans are more affordable than canned ones, and that’s always a great bonus. Today I’m sharing a few useful things I’ve learned about cooking my own beans after years of practice, as well as my favorite recipe for simple marinated beans. I like to make those on a Sunday and spoon them into meals throughout the week. Even if you don’t have a pressure cooker, there are still plenty of great tips and tricks that you might find helpful below. Have a great Sunday :) Soak I always soak dried beans before cooking them. I know, it seems like an annoying practice that doesn’t allow for any spontaneity in the kitchen, but it’s also really easy to make a habit out of it. Soaking reduces the cooking time, as well as helps eliminate the phytic acid (antinutrient) in beans and activates the germination process, making the beans easier to digest/­­more nutritious. To help break down phytic acid, especially during shorter soaking times, add a splash of acidic liquid, such as lemon juice, vinegar or even a few pinches of salt to your soaking water. Cover your beans with plenty of water and leave room in the bowl, since the beans will grow quite a bit as they take on the water. Once done soaking, rinse and drain the beans really well to wash off all of that unwanted stuff. I like to soak my beans overnight. I’ve gotten into the habit of asking myself if there’s anything that needs to be soaked before I go to bed, and sometimes I’ll just soak a cup of some bean/­­lentil/­­grain without even knowing what I’ll do with it the next day. If you happen to soak some beans and don’t have the time to cook them the next day, just change the water, cover, and put them in the fridge until ready to cook. Batch Cook & Freeze The trick that does allow for spontaneity when using home-cooked beans is batch cooking and freezing them for future use. Cook a whole pound of beans at a time and freeze them in 1 1/­­2 cup batches (equal to around a 16 oz can), and you’ve got a foundation for so many meals right in your freezer. It feels really good! You can freeze the beans in glass containers or zip lock bags for anywhere from 6 months to a whole year (labeling with a date is a good idea in these cases). A good tip I learned for preventing freezer burn is to cover the beans with their cooking liquid, then freeze. Add Aromatics & Kombu Another great thing about cooking beans at home is that you can flavor the cooking water any way you want. That will make the beans taste better, as well as provide you with a whole batch of broth, which you can use in place vegetable broth in any recipe. I pretty much never throw away the cooking water, and usually end up freezing it for future use. That way, I almost never have to buy boxed broth. The aromatics I personally like to add to the cooking water are bay leaf, black peppercorns and garlic. Some people add onions, carrots and herbs – the possibilities are endless. Another important addition to bean cooking liquid is kombu, which is a mineral-rich seaweed. Kombu yields all of its beneficial minerals to the beans and the water, as well as helps tenderize the beans and make them easier to digest – a life-changing tip I learned from Amy Chaplin. Pressure Cooking One quirk of pressure cooking is not being able to check the food for doneness while it’s cooking, since the pot cannot be opened while there’s pressure built up inside. It’s helpful to know how long your ingredient will take to cook ahead of time, and time the cooking process accordingly. Thankfully, there is this very helpful chart that tells you suggested cooking times for most common types of beans. I love that it has cook times for both soaked and unsoaked beans, since those vary pretty significantly, and I’ve found them to be very accurate. Perfect Pressure Cooker Beans   Print Serves: around 3 cups Ingredients 1 cup dried beans of your choice - soaked overnight in purified water w/­­ a splash of vinegar, lemon juice or salt 2 garlic cloves - crushed with a knife 2 bay leaves 1 piece kombu 1 teaspoon black peppercorns sea salt Instructions Drain and rinse the beans very well. In a pressure cooker, combine the beans, garlic, bay leaves, kombu, peppercorns and plenty of salt. Cover the beans with plenty of water, water level should be about 4 inches above the beans. Remember that when cooking beans, you cannot fill up the pressure cooker any more than half way, since the foam from the beans might clog up the pressure release valve if there is too much water. Close the pressure cooker lid, set the pressure to high (15PSI) and turn up the heat to high. Wait until the pressure indicator shows that the pressure has been built up and turn the heat down to low. This is when your cooking time starts. Refer to this chart to determine the cook time for your beans and cook accordingly. Once the time is up, turn off the heat and let the pressure release naturally, which will take around 10 minutes. Open the pressure cooker, drain the beans, preserving the cooking liquid to use as broth or as freezing liquid. Discard the bay leaf, peppercorns and kombu. Enjoy the beans :) 3.5.3226   Quick Marinated Beans   Print Serves: 3 cups Ingredients 3 cups mixed cooked beans (I used baby Lima and kidney) handful of parsley - chopped handful of chives - sliced 3 tablespoons olive oil 1 teaspoon red wine vinegar juice of 1 lemon sea salt - to taste freshly ground black pepper - to taste Instructions In a bowl, combine the beans with parsley and chives and give everything a stir. Add the olive oil, vinegar, lemon juice, salt and pepper, and mix thoroughly. Taste for salt and pepper, adjust if needed. Store the beans in the refrigerator, in an air-tight container for up to 5 days. The flavors will develop further as the beans marinate. 3.5.3226 You might also like... Garden Juice Fruit and Root Salad Carrot Cake Smoothie Bowl Avocado Truffles .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 Perfect Pressure Cooker Beans + Quick Marinated Beans appeared first on Golubka Kitchen.

Hydrating Fennel, Mango and Avocado Smoothie

April 16 2017 Golubka Kitchen 

Hydrating Fennel, Mango and Avocado Smoothie I’m generally one of those people that won’t eat ice cream or drink smoothies when it’s cold outside, but as soon as spring hits, I start dreaming of smoothies. I’m in that phase right now – the warmer air and blossoming trees are making me crave refreshing foods, and I can honestly imagine myself drinking a smoothie for every meal. This year, I’m trying to be a bit more experimental with my smoothies and to get out of my usual routine. My general go-to recipe is swampy in color, full of greens, berries, a frozen banana, and whatever superpowders I have lying around. It’s good, but also gets repetitive after a while, as well as too sweet. I’m striving to use less bananas and more fruit/­­veg other than berries and kale. In today’s smoothie, I combined a bunch of ingredients I’ve been craving lately, specifically fresh fennel, mango and avocado. I then figured that a bit of ginger, mint and lime would go really well with all those things, and splurged on raw coconut water to use instead of regular water. The smoothie turned out so insanely refreshing, hydrating, and barely sweet (in a good way), that I knew I was onto something and had to share the recipe here. I honestly cannot wait until tomorrow morning, when I can make it again. I’m pretty certain that this smoothie will still turn out great if you use regular water instead of the coconut kind (maybe add a bit more lime juice in this case), and I also think you can skip the mint if you don’t have any. Hope you give it a try. There are some great links below that we’ve collected over this past week. Enjoy your Sunday :) Rome in April – we’re going to Rome this coming fall and Pauline’s beautiful photos are adding to our excitement. Mostly Veggie Chocolate Smoothie – I’ve been trying out (and liking) smoothies made with more frozen veggies and less bananas, and Lindsey’s recipe looks so good. David Hockney’s Home in 1983 – photos from the Architectural Digest archive Peaceful Cuisine – just discovered this Japanese vegan chef’s (wildly popular) cooking videos. They have such a calming effect on me. Check out the Lemon Curd Tarts, Homemade Kim Chee + the rest of his food videos. Daphne Javitch of Doing Well – interviewed on the Atelier Dore podcast (love her instagram, too) Catzorange – dreaming about one of these bags for the summer Hydrating Fennel and Avocado Smoothie   Print Ingredients 1 avocado 1 cup cubed frozen mango 1 fennel bulb - roughly chopped (use the green fronds, too) 1-inch piece ginger juice of 1 lime handful fresh mint leaves (optional) ½ - ¾ cup raw coconut water - depends on the kind of consistency you like, I used ½ cup for a creamy, spoonable smoothie Instructions Combine all the ingredients in a blender until smooth. Adjust the amount of liquid if needed. Garnish with fennel fronds and mint leaves. 3.5.3226 You might also like... Sprouted Almond Romesco Pasta with Roasted Cauliflower and Blistered T... Gingery Rutabaga and Pear Handpies Welcome Spring Raw Cake from Karolina Eleonóra Sweet Potato and Brussels Sprout Gratin .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 Hydrating Fennel, Mango and Avocado Smoothie appeared first on Golubka Kitchen.

Blueberry Cheesecake Truffles

February 26 2017 Golubka Kitchen 

Blueberry Cheesecake Truffles These cheesecake truffles are another fun recipe I developed for Nuts.com. Chocolate truffles full of healthful ingredients are everywhere these days, but that’s not so much the case with white chocolate, since it is admittedly more difficult to reinvent into a high-vibe and wholesome treat. It is possible, though, and the two ingredients perfect for the job are coconut and cacao butters, both of which happen to be really good for you, loaded with healthy fats and all. If you’ve never heard of coconut butter before, it’s a product made of the entire contents of the coconut – meat and oil – and you will most likely be amazed by how rich and delicious it is upon your first taste. I love having a jar of it in the kitchen, and since a little of the butter goes a long way, the jar lasts a pretty long time, while I add it to desserts, hot drinks, porridges, smoothies, and even slather it on toast. Cacao butter is another entirely natural ingredient that’s amazingly luxurious, so it goes without saying that these vegan cheesecake truffles are as decadent as they get. The sweetness comes from your choice of maple syrup or honey, and the characteristic, tart cheesecake flavor is brought out with the addition of fresh lemon juice and zest. The texture is soft, airy and very cheesecake-like –  you could technically eat these truffles with a fork if you wanted, but I recommend biting. Indulging in these feels good, since all the ingredients are real foods, which is not generally the case with white chocolate truffles. There are some links below, a lot of really good ones this week. Enjoy your Sunday! Chef’s Table Season 3 – the 1st episode with Jeong Kwan, a Buddhist nun recognized for her temple food cooking by chefs around the world, blew me away. The Woman Behind Martin Margiela Nigel Slater Quotes – a twitter account that makes me smile, highlighting some of Slater’s finest quotes like ‘Cooking has always been the cheapest therapy in town,’ ‘I swear I can hear the courgettes growing,’  ‘You could measure my life in fishcakes,’ and ‘Ginger swings both ways.’ Inside Sarah Britton’s Kitchen The True Hard Work of Love and Relationships – Alain de Botton interviewed on the On Being podcast Caren Motika and Adam McPherson’s Home – in love with the photos (and the house) I Work From Home – made me laugh Vegan Samosa Shepherd’s Pie – YUM Follow this link to get the recipe for the Blueberry Cheesecake Truffles :) You might also like... Sweet Dukkah Cigars Raw Ginger and Lemon Pyramid Cakes Taco Collard Green Rolls Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp .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 Blueberry Cheesecake Truffles appeared first on Golubka Kitchen.

Lucky Meatless Recipes to Start the Chinese New Year

January 23 2017 Meatless Monday 

Lucky Meatless Recipes to Start the Chinese New YearThe Chinese New Year begins this Saturday to usher in the Year of the Rooster. This annual tradition originates from a timeless legend about a deadly beast who could only be frightened away by loud noises, bright lights and the color red. The vibrant festivities take place not only in Mainland China, but also in areas with significant Chinese populations, such as Hong Kong, Macau, Taiwan, Singapore, Thailand, Cambodia, Indonesia, Malaysia and the Philippines. The Chinese year is based on the lunar calendar and the animal for each year is assigned by Chinese astrology. In fact, if youre interested, check out these additional Chinese New Year tidbits. This two-week celebration is full of family, fun, and, of course, great food. Special dishes are prepared that are said to bring prosperity and good fortune in the New Year. The classic Chinese dumplings, which can be made with just vegetables, are always a favorite. And Spring Rolls have a pale yellow color that resembles gold bars. Theres also good fortune fruit, such as oranges and tangerines, that are always very popular. We invite you to enjoy some of these wonderful meatless recipes below and wish you good fortune and great prosperity in the coming Chinese New Year!   Longevity Noodles, Driftwood Gardens    Tea Eggs for Chinese New Year,  She’s Cookin’ Soy Nuggets in Chinese Garlic Brown Sauce, Simply Vegetarian 777 Vegetarian Chinese Dumplings in Soup, An Exercise in Trivial Pursuits Honey, Soy, and Ginger Stir-Fry, 40 Plus and All is Well Stir Fry Spicy Green Beans, Easy Cooking with Molly Vegetable Spring Roll, Bok Choi and Broccoli For more recipes to help you celebrate a meatless Chinese New Year, visit our Pinterest board or the Meatless Monday recipe archive! The post Lucky Meatless Recipes to Start the Chinese New Year appeared first on Meatless Monday.

Lemony Glazed Carrots

November 28 2016 Vegetarian Times 

A marmalade glaze brings out the natural sweetness of carrots in this fat-free side dish.  1  Bring sparkling lemonade or soda and carrots to a boil in medium saucepan over medium-high heat. Cook 10 to 15 minutes, or until carrots are tender. Drain, and reserve 3 Tbs. liquid. Transfer carrots to serving platter. 2  Whisk together marmalade and reserved 3 Tbs. liquid, and season with salt and pepper, if desired. Drizzle over carrots, and garnish with chives. 

Vegan Meatballs

November 4 2016 Green Kitchen Stories 

Vegan Meatballs Hey friends! We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member. We are calling him Little Brother until we have decided on his real name (so difficult this time!). We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic) .  He’s a sleepy little fella. For today’s recipe we decided to revive a section on the blog that we started last year and then forgot all about. We call it Homemade Whole Food Staples and today’s recipe fits right in. In our preparations for little brother’s arrival we have been filling our freezer with food and these vegetarian meatballs/­­ vegan polpette have proved themselves really useful. They are quick to make, freeze well and are easily heated. We use them as a protein rich supplement to many dishes (see a few examples below) or as a simple main dish with pasta and a sauce.  Since we have so many egg-based patties in the archive, we made these vegan, using chickpeas as the protein source and binder. They are literally filled with vegetables and have almond flour and potato starch as thickener. Kind of like a vegetable packed baked falafel. Not only are they really healthy but they are absolutely delicious too, with sweetness from the carrots and peas a savouriness from the spices.  Just like with our apple cake recipe, we have been experimenting quite a bit to get the amounts right as we wanted to have the option to both cook them in a frying pan (for times when you just want to fry up a few) or in the oven (for larger batches). They get smoother texture in the frying pan but it is a bit more fiddly to get them evenly fried. My favorite method is however to make a huge batch (double batch if you can fit it into your blender), roll them and place on two trays. I then under bake them slightly and let them cool entirely before filling the freezer with them. Because they are slightly under baked, I can reheat them without risking that they get dry and boring. They can be reheated either in a pan or in the oven. Here we have served them with some quinoa and a vegetarian lentil bolognese. They work really well with a pesto sauce as well. Here they appear in one of our #gksbowls with, golden krauts, garlic-fried kale, carrot ribbons, mushrooms, tomatoes, avocado, a sunny egg, za’atar and a drizzle of tahini. Insanely good! And here we’re about to roll them inside a wrap. There are lots of other possibilities. Isac prefers munching on them as a hand-held snack (although he is pretty tired of them at this point as we have served them with almost every meal for the past couple of weeks ...). Vegan Polpette Makes 30 We use nutritional yeast to add extra depth to the flavour. It can be found in health food stores or online. If you are not vegan, it can be replaced with some grated cheese. Or simply leave it out. We kept the spices quite simple but you can try adding cayenne, sumac or curry to them for different flavour variations. 1 onion, peeled 2 garlic cloves, peeled 1 inch /­­ 2,5 cm fresh ginger, peeled 2 medium carrots or 3-4 smaller (200 g /­­ 7 oz), peeled 1 cup /­­ 130 g frozen sweet peas, slightly thawed 1 x 400 g /­­ 14 oz tin chickpeas OR 1 1/­­2 cup /­­ 230 g cooked chickpeas, rinsed a handful kale, coarsely chopped and thick stems discarded  1/­­2 cup /­­ 50 g almond flour (can be replaced with breadcrumbs) 4 tbsp potato starch 1 tbsp nutritional yeast (optional) 1 1/­­2 tsp salt 1/­­2 tsp cumin 1/­­2 tsp allspice black pepper Set the oven to 360°F /­­ 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to the regular knife attachment on the food processor. Add the rest of the ingredients and mix until the chickpeas have been mashed, with small bits and pieces of the peas and carrots still intact. With moist hands, roll the  into balls using roughly 1 tbsp of batter for each ball and place on the baking sheet. Bake for 20-25 minutes or until golden. You can flip them a few times if you like them rounder but I usually skip this and settle for one slightly flatter side. It’s easier. If you are freezing them right away, let them bake for a few minutes shorter, then let cool completely (they firm up as they cool down), transfer to freezer containers or bags and place in the fridge or freezer. To make them in a frying pan, simply fry with a little oil on low/­­medium heat (they melt and get flat on too high heat) for about 10-15 minutes. Flip/­­roll them often to get them evenly fried. PS! Make sure to check back next week as we have an exciting give-away coming up together with Vitamix!

Corn and Black Bean Salsa

September 12 2016 Meatless Monday 

Salsa is a fresh, healthy snack that you can make at home with seasonal ingredients. This recipe comes to us from our friends Chris and Amy of A Couple in the Kitchen. Corn and black beans add an additional flavor punch to this delicious summer salsa. Serve with chips or even kick it up a notch and use it to make nachos! Serves - 5 ears corn on the cob, grilled or roasted - 1 clove garlic, minced - 3 Roma tomatoes, diced 1/­­2 inch - 1 pepper (red, yellow or orange), diced 1/­­4 – 1/­­2 inch - 1 small red onion, diced - 8-10 sprigs cilantro, chopped finely - 4 stalks chive, chopped - 2 15-ounce cans black beans, drained and rinsed - 1 teaspoon white vinegar - 1/­­4 cup freshly squeezed lime juice (the juice of 2-3 limes Cook off the corn on the cob; cut kernels off and place in bowl. Drain and rinse black beans and add to corn. Dice to spec the tomatoes, peppers, and red onion and add to bowl. Mince garlic and add to bowl. Remove cilantro leaves from stem. Discard stems. Chop cilantro leaves and place in bowl. Add to bowl the white vinegar and lime juice. Mix all ingredients. Place in presentation bowl and garnish with chopped chives. The post Corn and Black Bean Salsa appeared first on Meatless Monday.

Farro and White Bean Veggie Burgers

September 5 2016 Meatless Monday 

These veggie burgers are a great meatless option for barbecues and gatherings, but also refrigerate well once cooked for meatless meals throughout the week. This recipe comes to us from from Plant-Powered for Life by Sharon Palmer, RDN, The Plant-Powered Dietitian. Makes 10 servings (1 patty, bun, and lettuce leaf, and 2 tomato and avocado slices each) - 3/­­4 cup (156 g) uncooked farro - 3 cups (711 ml) water - 1 teaspoon reduced sodium vegetable broth base - One 15-ounce (425 g) can cannellini beans, no salt added, rinsed and drained (liquid reserved), or 1 3/­­4 cups cooked - 1 medium onion, finely diced - 1 cup (70 g) finely chopped mushrooms - 1 cup (110 g) grated carrots (2 medium) - 1/­­4 cup (29 g) chopped walnuts - 1/­­4 cup (15 g) chopped fresh oregano, or 1 teaspoon dried - 2 tablespoons minced fresh chives - 1/­­3 cup (52 g) uncooked old-fashioned oats - 1/­­2 cup whole grain bread crumbs - 1 teaspoon low-sodium herbal seasoning blend - 1/­­4 teaspoon freshly ground black pepper - 1/­­4 teaspoon turmeric - Pinch of sea salt, optional - 3 tablespoons extra virgin olive oil - Ten 1 1/­­2-ounce (43 g) whole grain buns - 10 lettuce leaves - 3 medium tomatoes, sliced into 20 slices - 2 avocados, sliced into 20 slices Place the farro in a pot with the water and broth base. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and drain any leftover liquid. Place the cannellini beans in a mixing bowl and mash slightly with a potato masher, until thick and lumpy. Mix in the cooked farro, onions, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and sea salt, if desired. Combine the ingredients using clean hands, then add 2 to 3 tablespoons of the reserved bean liquid to make a thick yet moistened mixture that sticks together. Chill for about 1 hour. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Form patties out of 1/­­2 cup of the bean mixture with your hands, mashing the ingredients together so that they do not crumble. Carefully place 3 to 4 patties at a time into the hot oil and cook for 6 minutes on each side, turning carefully. Repeat, adding 1 tablespoon of olive oil to the skillet with each batch of patties, until all the patties are done. Serve each patty with 1 bun, 1 lettuce leaf, 2 tomato slices, and 2 avocado slices. The post Farro and White Bean Veggie Burgers appeared first on Meatless Monday.

Sweet Potato Pasta with Edamame

July 4 2017 Veganpassion 

Sweet Potato Pasta with Edamame Who likes sweet potatoes? So good! And so versatile ?. I like them as fries, stewed or as a soup  ?. You can create super creamy sauces with it's soft consistency. Low fat and delicious - just perfect for a light summer dish  ? . This is one of my new favourite recipes. With rice spaghetti, lemon and edamame. Everyone is going to be amazed. And it only takes 10 minutes to prepare. Makes 2 portions. Ingredients: 1 sweet potato 2 tbsp. water 2 tbsp. lemon juice salt, pepper, nutmeg 5 cashew nuts 1 garlic clove 8,8 oz rice spaghetti 3,5 oz rocket 4,9 oz (1 small can) edamame or frozen edamame chive blossoms for decoration Peel the sweet potato and cut it in cubes. Cook the sweet potato in water and lemon juice with closed lid with some salt for about 5 minutes. Blend or mash the sweet potatoes, the cashew nuts and the garlic. Add more water if needed (tbsp. wise). Spice everything. Drain the edamame.  Cook pasta according to the pack instructions. Serve spaghetti with sweet potato sauce, edamame and rocket. Decorate with chive blossoms.

Rhubarb Ice Cream Sandwiches + Video

May 20 2017 Green Kitchen Stories 

Rhubarb Ice Cream Sandwiches + Video Luise asked me to write something short and quick today. And to stick to the subject (which I assume is ice cream). That was 12 hours ago. To be fair, I’ve also been carrying a baby (with a new name) and a feverish Isac for a huge chunk of those hours. Excuses aside, I’m not good at quick. I’m not slow. But I’m definitely not quick. I like to let things take time. Explore all possibilities. Thorough. I’m thorough. Not slow. Well maybe a little bit slow. In a good way. Except when facing meaningless everyday decisions (like picking clothes for the kids), then I’m slow in a bad way. I’m apparently not good at sticking to subjects either. Ice cream, here we go. Making homemade ice cream sandwiches is a fun little weekend project. It doesn’t take too much active time but they do need a couple of hours to firm up in the freezer. Unlike normal sandwich bars, ours are made with raw wafers and a rhubarb swirled no-churn ice cream. The raw wafer is simple to make and the rich chocolate hazelnut flavor balances the tanginess from the rhubarb nicely. We are showing how to get the wafer thin and perfectly sized in the video further down. We have tried two different versions of the ice cream and are sharing both here. One is made with mascarpone and quark cheese (so it’s technically a frozen cheesecake) and is super simple and delicious. The other version is vegan and made with coconut milk and soaked cashew nuts. You can use an ice cream maker to get it even creamier but we simply skipped that extra step this time. Unless you’re an ice cream purist, you’ll see that the no-churning method works well for a sandwich bar,  just let them soften a few minutes before digging in. They are super tasty and a real treat to have ready in the freezer. We’ve cut them pretty big here but you could cut them in squares instead and end up with twice as many. You can of course use the wafer recipe with any type of ice cream in between, just make sure the bottom wafer layer is slightly frozen before filling up with ice cream. We fantasized about also dipping these in dark, melted chocolate but decided that we had to draw the line somewhere. But I’m throwing it out there in case anyone is up for it ... We created this little youtube video for a more visual demonstration on how we make these. It takes a little extra time to make these videos but it’s lots of fun and we feel that they really help understanding the cooking process. Please leave a comment letting us know if you like us to continue making more videos. Rhubarb Ice Cream Sandwiches Makes 10 Note: We use the Rhubarb & Strawberry Jam on everything from sandwiches to breakfast yogurt and porridge. So make a double batch while you are at it. The sweetness depends on the quality of the fruit so taste and adjust accordingly. Rhubarb & Strawberry Jam 2 cups /­­ 200 g rhubarb, washed and trimmed 1 cup /­­ 150 g strawberries, washed and trimmed 3 tbsp maple syrup 1 tsp freshly grated ginger a pinch vanilla powder Raw Hazelnut Wafer 1 1/­­2 cup /­­ 200 g hazelnuts 1/­­2 cup /­­ 50 g rolled oats or oat flour 3 tbsp cacao powder a pinch sea salt 3 tbsp coconut oil 16 soft dates (7 oz /­­ 200 g), pitted Rhubarb Ice Cream (scroll down for vegan version) 1 cup /­­ 250 g quark cheese (or strained greek yogurt) 1 cup /­­ 250 g mascarpone (or more quark cheese) 2-3 tbsp maple syrup 1 cup /­­ 250 ml Rhubarb & Strawberry Jam (see recipe above) Start by making the jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients. Cook on low heat for approx. 20 minutes until soft. Use a hand blender to mix it if you prefer it smooth, or leave it chunky. Let cool entirely. Meanwhile, prepare the raw hazelnut wafer. Add hazelnuts, rolled oats, cacao powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough. Roll it into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the wafer dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. Transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice cream (or vegan version further down). Combine quark cheese, mascarpone and 2-3 tbsp maple syrup (depending on how sweet you prefer it) in a mixing bowl. Add 1/­­2 cup /­­ 125 ml of the cooled rhubarb & strawberry jam. Stir until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/­­2 cup /­­ 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Roll out the second half of the wafer dough using the same method as the first. Use a fork to make hole patterns and then turn it upside-down on to a second baking sheet. Remove the ice cream from the freezer and carefully transfer the wafer on top of the ice cream. Put it back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. *** Vegan Rhubarb Ice Cream  1 1/­­2 cup /­­ 200 g cashew nuts (pre-soaked for 4-6 hours) 1 x 14 oz /­­ 400 ml can coconut milk 4 tbsp maple syrup juice of 1 lemon 1 cup /­­ 250 ml Rhubarb & Strawberry Jam (see recipe above) Drain the soaked cashew nuts and add them to a high-speed blender together with maple syrup and lemon juice. Mix on high speed until smooth. Add 1/­­2 cup /­­ 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/­­2 cup /­­ 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Follow the remaining instructions in the main recipe. Here’s another rhubarb treat I did the other day. I didn’t follow an exact recipe but I kind of based it on this recipe from our archive and replaced the grated apple with lots of rhubarb jam and the apple slices on top with rhubarb and strawberry bits. Skip the cinnamon on top and just add a little cardamom to the batter, in case you feel like trying it.

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.

Quick Rhubarb Soft Serve

April 23 2017 Golubka Kitchen 

Quick Rhubarb Soft Serve Have you ever heard of the quick soft serve ice cream technique, where you freeze coconut milk in ice cube trays and then blend the cubes with fruit, sweetener, etc. into into a perfectly spoonable frozen treat? It’s been on my radar for a while, but I have an ice cream maker, which I’m very faithful to, so I’ve been slow to warm up to the idea. I finally gave the whole thing a shot recently, and now I see what the big deal is about. This is entirely different from the typical ice-cream making experience. When I set out to make ice cream, I know that it will be a process, and I’m quite fond of the little bit of fuss that it takes. This soft serve is its own thing – delightfully quick and easy and with little fuss to speak of, especially if you already have the coconut ice cubes ready to go. The rhubarb component is a breeze to put together as well. You just stew the rhubarb with maple syrup until jammy, spread it out onto some parchment paper in a thin layer, and let it freeze before blending it with the frozen coconut milk. All the freezing can be done the night before or in the morning/­­afternoon to have it ready for dessert time in the evening. It’s all perfectly lazy :) There’s so much you can do as far as the flavorings go with this sort of technique, but this particular combination is so so lovely. The slight sourness of the rhubarb is softened by the fattiness of the coconut milk, and the kiss of maple syrup rounds everything out into a mind-blowing treat. And the color! Visual color therapy right there. There are some great links below, have a nice Sunday! Leo Babauta (of Zen Habits) on the Rich Roll Podcast 43 Self-Care Practices for the Highly Sensitive Person – we both happen to be highly sensitive people, so Renee’s post really resonated with us. So many great tips there. The Other Mr. President (This American Life) – what it’s really like to live in Putin’s Russia. While I feel like Russians are constantly misrepresented in the American media, this was a refreshingly multifaceted view at the complexity of our home country. #Vanlife – ‘what began as an attempt at a simpler life quickly became a life-style brand’ Seeded Gluten Free Sourdough Bread – thinking about resurrecting my sourdough baking habit, can’t wait to try out this gluten-free recipe. Green Kitchen at Home – excited for this book, loved the book trailer too. Quick Rhubarb Soft Serve   Print Serves: 4 Ingredients 1 13.5 oz can full fat coconut milk ¼ cup + 2 tablespoons maple syrup, divided about 3 cups chopped rhubarb (1 pieces) splash of vanilla extract poppy seeds - for garnish (optional) Instructions In a blender, combine the coconut milk with 2 tablespoons maple syrup. Pour the coconut milk into an ice cube tray and freeze for a few hours or overnight. In a medium saucepan, combine the rhubarb with ¼ cup maple syrup and a splash of vanilla extract. Bring to a boil over medium hight heat, then lower the heat and simmer for 7-10 minutes, until rhubarb is soft and jammy. Spread the stewed rhubarb on a parchment paper-covered baking sheet in a thin layer and place in the freezer for a few hours or overnight, until completely frozen. Put the coconut ice cubes in the blender and blend on high until just broken down. Remove the frozen rhubarb from the freezer, peel away the baking sheet and break the rhubarb into manageable pieces, then put in the blender with the coconut milk. Blend everything on high to achieve a soft serve consistency. You might have to stop and scrape the walls of the blender periodically, or if you have a Vitamix, the tamper is really helpful here. Enjoy right away, garnished with poppy seeds, if using. If you have leftovers, they will freeze into a solid block in the freezer because this ice cream hasnt been properly aerated. My suggestion is to freeze the leftovers in an ice cube tray and re-blend into soft serve once ready to eat again. Enjoy! 3.5.3226 You might also like... Simple Spicy Strawberry Gazpacho Beet Tahini Snack Bars Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash .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 Quick Rhubarb Soft Serve appeared first on Golubka Kitchen.

Sorghum Beet Risotto

March 5 2017 Golubka Kitchen 

Sorghum Beet Risotto Ive been seeing a lot of why not just make it with rice reactions to alternative grain risotto recipes. I have a few reasons. Trying to get a variety of potentially more nutritious grains into my meals is one. Making a risotto-like dish with any grain makes it taste delicious and a little more special than just a bed for the more dominant stuff on your plate. Its also a creative challenge, and I welcome those when they occur in the kitchen. The flavor will always be a bit more new and unexpected than traditional risotto, but the creamy grain dish format will keep it in cozy territory, which is nice. Of course, no grain will quite replace starchy Arborio rice, which is what usually gives risotto that wonderfully creamy consistency. I like to incorporate blended roasted root vegetables, beans or coconut milk to achieve that sought-after texture. In this risotto, I went with coconut milk, which integrates seamlessly with the flavors of the beets, ginger, garlic and chili. Though the spicy, sweet and earthy flavors in this dish are a bit far from the classic, its absolutely delicious in its own right, and kind of perfect for this transitional time of year. Ive tried sorghum in salads and bowls in the past, but always found it to be a bit too chewy for my liking. That toothsome texture works perfectly in risotto, though, so I was very happy to rediscover this nutritious, gluten-free grain with this dish that I developed for Nuts.com. There are some weekend links below, have a great Sunday! Chani Nicolas – been loving her weekly horoscopes Jesse Kamm, Living Off the Grid – that house! Slicing Pretty Avocados – can’t stop doing this now Georgia OKeeffe: Living Modern – this exhibition sounds amazing, love that they are making an emphasis on her clothing. Tea Blends for Healthy Skin, Digestion and Energy Za’atar Swirl Bread – so beautiful and sounds delicious Follow this link to see the recipe for the Sorghum Beet Risotto :) You might also like... Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Roasted Yellow Plum and Rosemary Popsicles Clementine Fudge Cake Warm Salad of Roasted Cauliflower, Grapes and Black Rice .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 Sorghum Beet Risotto appeared first on Golubka Kitchen.

Vegan Spinach & Artichoke Dip

February 1 2017 Oh My Veggies 

This vegan spinach and artichoke dip is made with a creamy cashew and silken tofu base, seasoned with garlic and chives, and served up piping hot.

Hasselback Potatoes with Kale & Pesto

December 21 2016 Green Kitchen Stories 

Hasselback Potatoes with Kale & Pesto I posted a photo of thinly sliced spuds on instagram a while back, mentioning that we would roast them, add kale, beans, red onion and cherry tomatoes, slather with pesto and call it dinner. The response was unusually loud for such a humble dinner that we decided to recreate and share this simple recipe here. I’m sure you have seen this potato technique before - slicing them thinly but not all the way through, drizzling with fat and baking them until the edges are crispy and the middle is creamy and soft. Hasselback potatoes were apparently invented at a restaurant here in Stockholm in the 1950’s, as a method to shorten the baking time. It was a very popular dish when I was around Elsa’s age (almost 30 years ago!!!). My mom made Hasselback potatoes almost as often as she did her famous baked giant sausage stuffed with pineapple and cheese - yup, that was what we ate back in 1989. I haven’t seen a lot of pineapple stuffed sausage since then, but Hasselback potatoes sure made a comeback and have been increasingly popular during the last couple of years. The original version uses butter and breadcrumbs but we’re simply using oil. I’m sure some almond flour could be tossed on top towards the end of the baking, if you like it with a little crust. We also stuff herbs into the slices to give the spuds more flavour and that also helps the fat to find its way inside the potato. A good trick is to place the potato in a large wooden spoon when you cut it, to prevent from cutting it all the way through. Or placing it between two chopsticks or chopping boards. On the photo above, Luise uses a metal spoon which actually makes it more difficult to slice because the potato isn’t flat and it can also be bad for the knife. So not the best example. What can I tell you, she’s Danish, very stubborn and she doesn’t like to follow my instructions. But she got the job done with that spoon as well. As I mentioned in the intro, we add kale, beans, tomatoes and onion towards the last 15 minutes of the roasting and then serve with pesto on the side. It’s an easy one-tray dinner. It is however also an awesome side dish on the Christmas table. It looks really nice and Christmassy on that bed of kale. While we were at it, we compiled a list of a few other great Christmas related recipes from the archives. Last year’s loaf would make an excellent companion to the potatoes. o Christmas Spiced Parsnip Cake o Shaved Brussels Sprouts Christmas Salad o Mushroom, Rice & Hazelnut Loaf o Pomegranate, Raspberry & Thyme Jam o Saffron Falafels o Quinoa, Kale & Apple Salad o Homemade Nutella Finally, can we just say a massive Merry Christmas /­­ Happy Hanukkah or whatever yo are celebrating! This has been an intense year for us with books, babies and lots more. We haven’t been posting recipes as often as we intended but we want to thank you for your constant support, kindness and cheering comments. We have a lot more planned in the near future so stay tuned. BIG LOVE! /­­David, Luise, Elsa, Isac and baby Gabriel Hasselback Potatoes with Kale, Beans & Pesto The baking time can vary depending on the potato size and variety. Smaller potatoes will need a little less time. Hasselback potatoes 2 kg /­­ 4 lbs (roughly 12) large baking potatoes 80 ml /­­ 1/­­3 cup olive oil sea salt black pepper 1 bunch fresh thyme, leaves picked To serve 3 large handfuls kale, thick stalks removed and leaves roughly chopped 1 small red onion 170 g /­­ 1 cup cooked black beans (1/­­2 can), rinsed 12 cherry tomatoes 100 g /­­ 1/­­2 cup pesto (if you are vegan, choose a pesto without cheese) 1. Preheat the oven to 200°C/­­400°F. 2. Wash and scrub the potatoes. 3. Slice each potato thinly. Let each slice cut about two-thirds into the potato, leaving the bottom intact. This is easiest done by placing the potatoes inside a large spoon, the edges of the spoon will then stop the knife from cutting too deep. 4. Tuck some thyme leaves sporadically between the slices of each potato and place them on a baking tray. 5. Use a brush to drizzle the potatoes with about half of the oil and then sprinkle with salt and pepper. 6. Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices as well. If the slices are still stuck together, you can let them roast a while longer before adding the last oil. 7. Bake for 30 minutes more. Meanwhile, cut the onion in thin slices and place it in a bowl along with the kale, beans and tomatoes. Drizzle with olive oil, salt and pepper and toss to combine. 8. When the potatoes have been in the oven for about 1 hour in total, arrange the onion, kale, beans and tomatoes on the tray, around the potatoes and bake for 15 minutes more, or until the potato edges are crispy and the centre feels soft when pierced with a toothpick. 9. Drizzle pesto over the potatoes and kale and serve immediately, while still hot. ******************** PS! We have also updated our Green Kitchen app with 6 Christmas recipes. Apart from this Hasselback Potato recipe and some favorites from last year, you’ll also find our simple Sesame & Gingerbread Truffles and this delicious Saffron Overnight Oats recipe there. Enjoy!

Kamut Spaghetti with Fennel and Beans

November 28 2016 Vegetarian Times 

Kamut is an ancient wheat grain, and is higher in protein and nutrients than modern-day varieties. 1 Combine 2 cups fennel, broth, soymilk, garlic, and 1 tsp. thyme in small saucepan. Bring just to a boil, reduce heat to low, cover, and simmer 20 minutes, or until fennel is tender. Purée mixture in blender with vinegar until very smooth. Season with salt, if desired. 2 Heat oil in large skillet over medium-low heat. Add onion, remaining 2 cups fennel, and remaining 1 tsp. thyme. Cook 20 minutes, or until fennel is tender and caramelized, stirring often. Stir in 2 to 3 Tbs. water if necessary to prevent vegetables from sticking to pan. Add beans, olives (if using), and puréed fennel sauce.  3 Cook spaghetti according to package directions. Drain, and add to skillet with 2 Tbs. chives. Toss gently to combine. Divide among 4 bowls and sprinkle each with 1/­­2 Tbs. chives. 

Zucchini and Avocado Tartare

October 10 2016 Meatless Monday 

This vegan tartare, while elegant enough to be found on the menu of a high-end restaurant, is actually simple enough to be cooked by the average home chef!  This recipe comes to us from chef Matthew Kenney of Matthew Kenney Cuisine. Serves 4 - 2 firm avocados, finely diced - 4 to 5 baby zucchini, finely diced - 2 tablespoons lemon juice - 1 tablespoon olive oil, plus more for garnish - 2 tablespoons micro basil (or finely minced basil) - 1 tablespoon minced chives, plus more for garnish - 1 teaspoon agave - 2 to 3 teaspoons coarse salt - Freshly ground pepper for garnish Toss all ingredients until well combined. Divide into four servings and press into ring molds. Garnish with chives, fresh ground pepper, and a drizzle of olive oil. The post Zucchini and Avocado Tartare appeared first on Meatless Monday.

Jujube Ginger Tea

September 11 2016 Golubka Kitchen 

Jujube Ginger Tea A friend of mine is from Korea and frequently has a pot of Jujube tea simmering away in her office kitchen. It sends the most enticing and comforting, sweet and spicy aroma around the whole space and creates the warmest atmosphere – I always have a hard time leaving. She hands out a little cup of the tea to all her customers, which is such a thoughtful little detail of her endless hospitality. Everybody loves it. Of course, I asked her for the recipe the very first time I tried the tea and have been making it ever since. Jujube dates are also know as red/­­Chinese/­­Korean/­­Indian dates and are a bit different from the dates we are accustomed to in the Western world. They’re smaller and stouter than regular dates, with deep red skin, and come from a tree belonging to the buckthorn family, thus they’re quite nutritious. Jujube are widely used in Chinese medicine for regulating blood pressure, aiding sleep, digestion and more. This tea is made by Koreans and Chinese alike, with small variations depending on the culture, and takes on many of the health benefits of the jujube. My friend adds cinnamon and ginger to the tea and garnishes it with pine nuts, which is a Korean twist. The result is a subtly sweet, gingery and slightly spicy tea that just smells of happiness. Jujube tea is especially great in the fall and winter, since it’s based on cinnamon and ginger, but I also love to drink it iced, for a more refreshing beverage. Jujubes are not that hard to come by – they are widely available online and in Asian/­­Indian markets, so I encourage you to try out this gem of a drink, I know you will love it. Read on for some weekend links and have a chill Sunday :) The 21st Century’s 100 Greatest Films – a list by BBC. Have you seen them all? I’ve seen a good bunch, but still have a lot of cultural catching up to do (still haven’t watched No Country for Old Men!) Kenzo Perfume Ad – a perfume ad making fun of perfume ads, directed by Spike Jonze The New Jock – a whole bunch of workout routine interviews with all kinds of people, if you’re ever in need of some moving motivation Mia Chaplin’s Paintings – .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 Jujube Ginger Tea appeared first on Golubka Kitchen.

Superfood ‘Cherry Garcia’ Pops with a Chocolate Core - Ice Cream Sunday

July 31 2016 Golubka Kitchen 

Superfood ‘Cherry Garcia’ Pops with a Chocolate Core - Ice Cream Sunday This week, I wanted to re-create my favorite Ben & Jerry’s ice cream flavor, making it vegan (though B&J came out with their own non-dairy ice cream, which is so awesome) and nutritious with the addition of a few energizing superfoods. Another thing I know people can’t get enough of in B&J’s ice cream are their decadent cores, so I went ahead and gave these Superfood ‘Cherry Garcia’ Pops a chocolate core to really drive the point home. If you’re wondering why the pops are minty-colored, it’s due to the addition of spirulina, along with other nutritionally dense ingredients like hemp hearts and cacao nibs. A bonus – no ice-cream maker is needed for these. Moving to the U.S. from small-town Russia in the 90s and going to a Ben & Jerry’s ice cream shop for the first time was completely mind-blowing because a) back home, we did not have dedicated ice cream shops, b) ice cream flavors I grew up with were very basic and I had never seen so many extensive flavor options c) they sold little tubs of ice cream to take home, which was unheard of in Russia at the time d) everything tasted incredibly decadent and delicious. So here’s my B&J tribute, as a thanks for opening my eyes to possibilities I didn’t know existed. Read on for some weekend links and have a peaceful Sunday. Kids Taste-Test the New Ben & Jerry’s Vegan Ice Cream  Essentials – since we get many questions about our chosen kitchen and photography tools, we’ve made a page with links to all our favorite and most-used products – Kitchen Tools here, Photography here (also working on a round-up of favorite health-related books/­­cookbooks and natural beauty!) The Sad, Sexist History of Salad – Americans, in particular, strongly associate healthy or light foods, such as salad, chicken, and yogurt, with women, and unhealthy or heavy foods, such as beef, potatoes, and beer, with men, both men and women preferred unhealthy foods with masculine packaging and healthy foods with feminine packaging. Fascinating. The World’s Most Innovative Companies in 2016 – according to Fast Company Julia Turshen on the One Part Podcast – loved this, especially her point on asking for credit/­­compensation – if you don’t ask, you will never know what the possibilities are. You may know Turshen from co-authoring Gwyneth Paltrow’s cookbook, along with many others. Cannot wait for her own cookbook to come out. Meryl Streep: A League of Her Own, also, Taste of Streep!? Obama After Dark – how one can average only 5 hours of sleep a night AND run the country is beyond me, also Obama Sets the Record Straight on His 7-Almond Habit :) About Us – we’ve updated our about page a bit, with very important info like our zodiac signs ;) Snapchat – follow @golubkakitchen for all behind-the-scenes Superfood Cherry Garcia Pops with a Chocolate Core   Print Serves: 7-10 pops Ingredients for the cherries 1 heaping cup cherries - pitted and halved 1 tablespoon maple syrup 1 tablespoon arrowroot powder 1 tablespoon water for the spirulina mix 1½ cup raw cashews - soaked for 2-4 hours 1 cup canned unsweetened full fat Thai coconut milk 3 tablespoons maple syrup or more to taste ½-1 tablespoon spirulina powder ½ tablespoon vanilla extract ½ teaspoon xanathan gum or 1 tablespoon arrowroot powder (optional) 1 tablespoon shaved dark chocolate or raw chocolate 1-2 tablespoons cacao nibs for the chocolate core ⅓ of the spirulina mix 2 tablespoons shaved dark chocolate or raw chocolate 3 tablespoons raw cacao powder for the pops 7-10 tea cups, small glasses or pop molds neutral coconut oil for oiling the cups spirulina mix (recipe above) chocolate core (recipe above) 7-10 wooden sticks - soaked for 2 hours or overnight hemp hearts cacao nibs Instructions to prepare the cherries Combine cherries with maple syrup and bring to a boil in a small saucepan. Reduce the heat to a simmer and simmer for 2 minutes. Combine arrowroot powder with water in a small bowl and add to the saucepan, while stirring. The cherry compote should thicken slightly. Remove from heat and let cool. to make the pops Make the spirulina mix. Drain and rinse cashews and put into an upright blender, preferably high-speed. Add coconut milk, maple syrup, spirulina, vanilla, and xanathan gum/­­arrowroot powder, if using and blend until smooth. If not using a high-speed blender, optionally strain mixture through a fine-mesh strainer for the most smooth and velvety texture. Spoon about ⅓ of the spirulina mix into a medium, heat-proof bowl and set aside. Add shaved chocolate and cacao nibs to the blender with the remaining ⅔ of the spirulina mix and pulse to combine briefly. Transfer the mixture into a separate bowl, then fold in the cherries. Make the chocolate core. Place the reserved ⅓ of the spirulina mix onto a double boiler, add chocolate and let it melt, stirring to incorporate. Remove from the heat, add in cacao powder, mix to combine and let cool. Make the pops. Oil your cups/­­molds generously with coconut oil and spoon the spirulina-cherry mix in, leaving a well in the center for the core. Spoon the chocolate core into the well. Even out the surface and insert the wooden stick. Repeat with the rest of the pops. Freeze until completely firm. Prepare a plate with cacao nibs and hemp hearts for coating, along with a parchment paper-covered surface for placing pops onto. Take cups with pops out of the freezer and place into a dish with hot water for a minute, for easier removal. Remove popsicles from cups, pulling them out by the sticks. Dip the top of each pop into the prepared hemp/­­cacao nib mixture and press gently to make the pieces stick. Place onto a parchment paper-covered surface and keep frozen until ready to eat. Take the popsicles out of the freezer 5-10 minutes prior to eating. 3.5.3208 You might also like... 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