chives - vegetarian recipes

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chives 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.

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. 

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.

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... 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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.

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

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.

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.

Spring Celebration Salad

March 31 2016 Green Kitchen Stories 

Spring Celebration Salad There is one thing you have to understand about living in the northern regions of Europe. The darkness during the winter is really, really harsh. Short, cold and grey days with a minimal amount of sunlight. And if you, like me, believe that you were meant to be born in either Italy, Hawaii or India, the darkness feels twice as draining. However on the upside, the Nordics are probably the most sun-appreciating people on this planet. Come the first rays of sunshine and a little bit of warm air and we throw off our clothes and spend hours standing like suricates, gazing at the sun. Well almost anyway. That first day of spring happened earlier this weekend when we visited friends outside the city. We threw together two simple salads in celebration of all the early produce and enjoyed them as a lunch around a table in the garden, with sunshades on! Afterwards we strolled over to the neighbour farm to pet the newly born lambs and calves (Isac was first terrified and then almost impossible to get out of there). It felt like the perfect day and well-worth getting through all those dark months for. Even for an Italian/­­Hawaiian/­­Indian guy like myself. This salad is a version of the one our friends made that day. We have shared a couple of spring salads on this blog throughout the years (asparagus & buckwheat salad - rhubarb & puy lentil salad - egg salad - green bean salad), but what makes this one stand out is the very simple and rich butter vinaigrette that is poured over the cooked new potatoes and steamed asparagus. So delicious. We have added some lentils (you can use ready-cooked if you want to save some time and effort) and sugar peas for extra protein but any type of green beans or string beans could also be delicious. With the lentil addition, this is great as a lunch or light dinner, but it would also be a perfect side salad for a weekend bbq. For our vegan friends, we have also tried this with a few alternative dressings with great results. Either just replace the butter with olive oil. Or try a delicious Dijon dressing by stirring together equal parts Dijon mustard and maple syrup (or honey if you prefer) with a bit of lemon juice and a good glug olive oil. Asparagus & Potato Salad with Butter Vinaigrette Serves 4 The butter dressing makes this salad ideal served straight away, when the vegetables are still slightly warm. 1 1/­­2 lb /­­ 800 g new potatoes 2 bunches (1 lb /­­ 500 g) asparagus 1 cup /­­ 100 g sugar peas 1 cup /­­ 175 g cooked whole lentils, rinsed (we used green/­­brown but any color is fine) 1 small handful chives 5 radishes, very thinly sliced Butter vinaigrette 2 oz /­­ 60 g organic butter or ghee (use olive oil for a vegan option and skip the heating part) 2 tbsp organic unfiltered apple cider vinegar 1 spring onion, very finely chopped salt & black pepper Rinse and scrub the potatoes and place them whole in a large saucepan, cover with water and add sea salt. Bring to a boil, then lower the heat and let simmer until tender, about 10-15 minutes. Rinse and trim the asparagus by snapping off the dry ends. Place the asparagus in a steaming basket (or use a sieve with a lid) and cover. Remove the lid from the saucepan with the boiling potatoes and place the basket on top, the steam from the boiling potato water is used to steam the asparagus. Steam until the asparagus are tender, 5-10 minutes depending on their thickness. Finely slice the sugar peas and radishes and rinse the cooked lentils. Melt the butter on low heat for the vinaigrette. Finely chop the spring onion and add to the melted butter and stir in apple cider vinegar. Season with salt and pepper. Place all salad ingredients in a bowl. Right before serving, add the butter vinaigrette and use your hands to toss until everything is coated in the vinaigrette. Serve immediately.

Black Quinoa, Farro & Rice Salad with Radishes

December 28 2015 Meatless Monday 

This simple grain salad can be a a healthy dish to share at your next gathering or a great option to whip up in bulk and store in the fridge for a week of quick lunches. Top it off with a bit of feta cheese for a heartier dish. This recipe comes to us from Mummy’s Fast and Easy. Serves 6 - 150g/­­5 oz white rice, cooked - 150g/­­5 oz black quinoa, cooked - 150g/­­5 oz farro, cooked - 10-12 radishes - a bunch of fresh chives, chopped For the dressing: - 2 tbsp olive oil - 1 tbsp freshly squeezed lemon juice - 1 tbsp honey - salt In a bowl, combine all the grains together. Add the radishes(if they’re too big, cut them in halves) and chives and mix well. Finally combine the dressing ingredients together, pour over the salad and mix again. The post Black Quinoa, Farro & Rice Salad with Radishes appeared first on Meatless Monday.

Fresh Herb Potato Rösti

November 24 2015 Vegetarian Times 

1 | Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired. 2 | Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.

Carrot Soup with Parsnip Chips

October 26 2015 Meatless Monday 

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives. This recipe comes to us from our friends at myrecipes.com. Serves 6 - 6 teaspoons olive oil, divided - 2 1/­­2 cups yellow onion, chopped - 3 cups parsnip (about 1 pound), coarsely chopped - 3 cups water - 2 1/­­2 cups carrot (about 1 pound), coarsely chopped - 2 14-ounce cans fat-free, less-sodium vegetable broth - 1/­­4 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1/­­2 cup parsnip, sliced 1/­­8 inch thick - 1 tablespoon fresh chives, chopped Heat 1teaspoon oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes, or until tender. Add chopped parsnip, water, carrot and broth and bring to a boil. Reduce heat and simmer 50 minutes, or until vegetables are tender. Remove from heat and let stand 5 minutes. Place half of carrot mixture in a blender or food processor and process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with the remaining carrot mixture. Stir in salt and pepper. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices and cook, turning occasionally, for 5 minutes, or until lightly browned. Drain on paper towels. Sprinkle parsnip chips and chives over the soup and enjoy! The post Carrot Soup with Parsnip Chips appeared first on Meatless Monday.

Plan a Summer-Turned-Fall Vegan Dinner Party

September 16 2015 VegKitchen 

Plan a Summer-Turned-Fall Vegan Dinner PartyThe dinner party is a staple of the season. September and October are just starting to blend into fall. Youre enjoying the last of grilling season, chilly evenings and changing leaves. Whether youre throwing a party to welcome autumns arrival or to celebrate a birthday or milestone, heres a handful of fresh, vegan ideas for your soiree. Decor Galore Invitations Go green with email invitations. Paperless Post has beautiful fall favorites. And Greenvelope lets you customize with RSVP options and even embedded Google Maps. Tablescape Use a burlap table runner or placemats as your base. For a summer-gone-fall look, try a festive flower arrangement from FTD as the centerpiece and place soy candles on the runner, or opt for tall candlesticks to fill out the look. For a deeper-into-fall feel, arrange pumpkins, squashes and other gourds with colorful leaves along the burlap runner. Or arrange edible bouquets — include veggies and herbs like lettuce, kale and chives. Dinnerware As an alternative to your dinnerware, you might opt for a night of no dishes. Check out this line of single-use dinnerware from VerTerra . Its made entirely of fallen palm leaves and is 100 percent biodegradable, so it is very sustainable.  Foodie Frenzy Sometimes creating a dinner party menu that can satisfy everyone’s taste buds, vegan or not, can be challenging. And you want to make sure there is enough variety for those with other dietary restrictions or preferences. Whip up a combination of food so everyone will have an option but dont overdo it. A few options will suffice. Starters Start with a salad. This zucchini and mushroom pilaf is fall in a bowl. Sweet and savory all in a serving. Image: oh she glows We also love the roasted winter salad bowl from Oh She Glows. Mix hearty potatoes and quinoa with green beans, kale, green onions, pepitas and avocado. Its festive, uses seasonal veggies and is filling for those who are both vegan and gluten free. Add a squash for a slightly different fall flavor. Not quite ready to give up summer? Make up a black bean corn salsa , like this one. Serve it with crudites or corn chips. Main Course Image: The Healthy Family & Home For the main course, consider a veggie burger as a last hurrah for the grilling season. Veg Kitchen presents five vegan burger recipes to chose from. Offer lettuce-wrap style burgers as an alternative to buns for those looking to limit carbs or avoid gluten. If your grill is already cleaned up and stored for the season or you just prefer to keep it indoors, bake up something like this spaghetti squash casserole . Full of anti-inflammatory ingredients, its paleo-friendly, vegan, gluten-free and delicious. This dish will suit almost everyone. Dessert And now, for what everyone looks forward to most: dessert. Its time to use those seasonal fruits for warm fall sweets. Consider this grain-free apple crisp . Its a crunchy combo of coconut sugar and nuts, with the dashing flavor of lemon and cinnamon on apples. If youd rather something chilled, try basil-cinnamon peaches for a delightful bridge between seasons. Want to go decadent? Whip together a vegan classic cheesecake . The Food Network has a dairy-free, egg-free recipe thats made with tofu. Its just as creamy and delicious as the original recipe, so guests, vegan or not, will be sure to enjoy it. Wine Wine goes through a fining process which often entails the use of animal products. For this reason, not all wine is vegan. To find vegan selections, check out the wine recommendations from The Kitchn . If youre making veggie burgers, pair them with a dry white wine like the 2009 Bonny Doon Ca’ del Solo Albari?o ($16). The spaghetti squash dish calls for a subtle red -- a pinot noir or cab -- we suggest Kawarau Estate Pinot Noir 2008 ($29). And for dessert, crack open a bottle of Sandeman Fine Ruby Port ($14). Beyond all the planning and details, tablescape and delicious vegan food, be sure you sit back and enjoy the company. Its truly the life of the party. Lauren Topor is a multimedia journalist, freelance writer and editor. She earned her journalism degree from Arizona State University and has been writing professionally for more than five years. Lauren covers food news and the fun stuff happening around Phoenix, AZ for Thrillist. She also writes about fitness and health as a contributor to MoveItMonday.

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.

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.

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

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.

Green Smoothie Pops -- Ice Cream Sunday

June 19 2016 Golubka Kitchen 

Green Smoothie Pops -- Ice Cream Sunday This Sunday, we are going for something very light, summery, fruity, and very nutritious. More particularly, a green smoothie on a stick. Green smoothies have been making an almost daily appearance at our house, ever since I got a high-speed blender about six years ago (here’s a nice flashback video from four years back, those little chubsters are so grown up now). It’s the easiest way to pack a ton of greens into your daily eating routine. I almost feel like I’m cheating when I put a huge bunch of leaves, together with some fruit and powders into a blender, and end up with a pleasant and smooth, drinkable meal, that I can consume in a few minutes and continue on with my day. Do you know what I mean? The ease of it all is something to be thankful for. Of course, this can be done in any blender, but a high-speed one just has that amazing ability to break down all the fibers into the creamiest smoothie. These pops are exactly that – a little green pick-me-up that can be easily eaten for breakfast on a very hot day, or as an extra nutritious dessert, on any day. Read on for some weekend links and enjoy your Sunday. Chef Jacques La Merde – have you seen this instagram account? Photos of the most beautiful plates of meticulously styled dishes, but there’s a twist to it all when you look closer and read the ingredients list. Hilarious. Plus, the woman behind it all. On Being – been diving into the archives of this podcast lately, loved the interviews with Barbara Kingsolver and Dan Barber. How To Cook a Wolf – reading this book (for the first time!) and loving it. M.F.K. Fisher has such a straightforward and witty voice, and I have so many passages underlined already, like this one, from 1942: “In the first place, not all people need or want three meals each day. Many of them feel better with two, or one and one-half, or five […] ‘balance ‘ is something that depends entirely upon the individual. One man, because of his chemical setup, may need many proteins. Another, more nervous perhaps, may find meat and eggs and cheeses an active poison, and have to live with what grace he can on salads and cooked squash.” Awesome read. Adaptogens – a complete guide Berlin’s Honey Bees – “Honeybees visit 2 million flowers to create just 1 lb of honey.” Forever blown away by bee facts. All the Food That’s Fit to Print – on edible 3D printing The Gentlewoman Library – just discovered that the magazine has an entire online library of their interviews with all kinds of amazing women, from Yoko Ono to Beyonce to Martha Stewart to Tilda Swinton. Curb Your Enthusiasm – is back :) Blog Love – hummus for dinner, golden milk chia pudding, new potato and lentil salad w/­­ lemon caper dressing, peach and blackberry cobbler Green Smoothie Pops   Print Serves: 10 popsicles Ingredients 1 ripe mango ¼ ripe pineapple 1 ripe banana (optional) 3-6 kale leaves or other leafy greens - stems removed purified water maple syrup - to taste (optional) 1 kiwi, peach, strawberry, etc. - sliced, for decoration (optional) Instructions Blend all ingredients, except kiwi/­­other sliced fruit, in a blender until very smooth, adding enough water to achieve a thick milkshake consistency. If using kiwi/­­other sliced fruit for decoration, arrange the slices inside ice pop molds, sticking them to the walls so they will be visible on the surface of the pops. Carefully pour or spoon the smoothie into the molds, taking care not to create large air pockets. Once full, lift and gently drop the molds on the counter several times to eliminate any air bubbles. Cover with the lid and insert wooden sticks. Freeze for 3-4 hours or overnight, until completely frozen. Let sit for 5 minutes or run hot water over the molds and the lid to remove the pops. Notes The amount of kale used in this recipe can greatly vary depending on the size of your kale and your preference. I like to use a whole bunch for that extra green, but 3-6 leaves is plenty. Soak wooden popsicle sticks in water overnight for better hold. 3.5.3208 You might also like... Simmered Squash Soba Bowl Banana Toffee Tart Mung Bean Falafel Bowl with Pickled Rainbow Chard Black Bean Chocolate and Fig Cookies .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 Green Smoothie Pops -- Ice Cream Sunday appeared first on Golubka Kitchen.

One Ingredient, Three Ways: Beets

January 29 2016 Vegetarian Times 

One Ingredient, Three Ways: BeetsWe asked our friends at the National Gourmet Institute to weigh in on popular, healthy ingredients and cooking methods. Vegetarian Times has partnered with the renowned New York-based culinary school to create a  comprehensive new online course, Foundations of Plant-Based Nutrition. Whether you’re a new vegetarian, an avid cook wanting to expand your skills, or contemplating a career in the food industry, you will find this course helpful. Sign up to receive discounts and information about this awesome course.   Have you noticed a number of new beet products on store shelves lately? From beet hummus to beet-infused sports drinks, beets are now in the spotlight, and for good reason. A 2015 review in the journal Nutrients found that beets and their concentrate hold promise in treating oxidative stress and inflammation. But the health benefits associated with beets dont stop there. They’ve also been shown to lower blood pressure, slow the progression of dementia, enhance exercise performance, lower blood glucose, and increase insulin sensitivity in people with diabetes. This chenopod packs fiber, essential minerals, vitamin C, and more. Here are three easy ways to integrate beets in your  diet: Beet Salad: Albeit a more traditional avenue, nothing beats (unable to resist the pun) a fresh salad with citrus, goat cheese, walnuts and herbs for flavor. Note that golden, or yellow, beets have a mild flavor compared to their red counterparts, so consider incorporating some to broaden the flavor profile of a salad. Sauce: Beets are versatile, and can be part of a simple beet and horseradish sauce–like that served as part of a Seder--or replace some of the tomato in a non-traditional beet marinara. Embrace a root-to-frond mindset and use the beet greens to create a pesto sauce, or simply sauté them with garlic. Chocolate beet cake: While beets dont always replace a single ingredient in cooking, their water content can help add moisture to baked goods. Try adding some to your next chocolate cake! Kayleen St. John is the resident nutritionist at NYCs Natural Gourmet Institute. Kayleen has a Masters degree in clinical nutrition from NYU and is a registered dietitian. Her research examines the relationship between diet and inflammatory conditions. Kayleen is an avid runner and believes smart nutrition contributes to optimal athletic performance. Our new course, Foundations of Plant Based Nutrition, led by Kayleen, covers essential plant-centric professional cooking techniques, health-focused topics including allergens and inflammation, and how to separate nutrition fact and fiction in a vegan and veg diet. 

8 Holiday Meals that Skip the Meat

December 21 2015 Meatless Monday 

During the holiday season families around the world gather around the table to share a meal and get into the spirit of the season. While many traditional holiday feasts have meat on the table, this year could be the year you try out a meatless holiday! These savory, hearty meals are fit for any family banquet. Gatherers Pie, In My Bowl Youve heard of shepherds pie (usually made with lamb or mutton) and cottage pie ( a similar dish made with beef). Both are traditional foods of the winter months in many parts of the world, having a layer of protein and vegetables baked under a top layer of mashed potatoes. Turn this recipe into a meatless dish that has all the heartiness and flavor, with tons of nutritional value!   Mushroom Hemp Tartlets, Manitoba Harvest These tasty, crusty tartlets make an excellent starter or horderves for your festive meals. Made with hemp hearts (which add an extra boost of protein and savory umami flavor), mushrooms, and goat cheese, these morsels pair rich flavors with flaky pastry.   Vegducken, Epicurious Now famous on the internet for several seasons, the Turducken (a dish that consists of turkey stuffed with a duck stuffed with a chicken) now has a new twist: a meatless version! The Vegducken is a butternut squash stuffed with an eggplant stuffed with a zucchini. This recipe also includes gravy and stuffing recipes (all meatless, of course) that pair with your freshly-roasted Vegducken.   Wild Rice, Lentil & Cranberry Stuffed Delicata Squash, Oh My Veggies Your meatless main course becomes the main event of the evening with stuffed delicate squash! Go overboard this season with squash boats stuffed with wild rice, lentils and cranberries. Youll get all those holiday flavors and a heaping helping of vitamins and fiber.   Vegan Lentil Shepherds Pie, Ezra Pound Cake Another take on the classic shepherds pie or cottage pie, this lentil pie is 100% vegan and is sure to please even the most ravenous carnivores at your table. This recipe also uses a trendy twist on mashed potatoes for the top layer: cauliflower! Lots of chefs and cooks are experimenting with cauliflower in recipes that have ordinarily called for a variety of other ingredients. Use a mix of mashed potatoes and cauliflower for your version, or experiment with an all cauliflower mash for your table! Heres a note from the recipes creator, a two-cup portion is 400 calories, with 5.5 grams of fat, 16 grams of fiber, 19 grams of protein and more than 100 percent of your daily requirements for vitamins A and C.   Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms, Fat Free Vegan Have you discovered seitan? Seitan is made from heat, and has a wonderful texture that soaks up flavor as it cooks. This moist, stuffed seitan has all the flavors of its filling - walnuts, cranberries, mushrooms, and seasonings. Follow the recipes advice for reheating, using the microwave will help keep it moist, the oven will dry it out a bit.   Mushroom Wellington with Spinach, Ramsons & Bramble Youve heard of beef Wellington, a classic culinary feat for students learning to be professional chefs. This mushroom Wellington has all of the flavor and all of the artistry of a classic beef Wellington - just none of the beef! This version of the dish calls for walnuts and oats instead of plain bread crumbs, which adds whole grain vitamins and minerals to an already healthy dish.   Autumn Vegetables w/­­ Balsamic Glaze, Veggie Chick These hearty glazed vegetables make an excellent side dish for your holiday table, late night snack, omelet the next morning, and lunch the following day! Roasted fall/­­winter vegetables are a treat to eat at any meal when they are fresh and in season.   Anytime family gathers around the table its a time for celebration. Enjoy some of thee meatless recipes together, and have a happy holiday! The post 8 Holiday Meals that Skip the Meat appeared first on Meatless Monday.

10 Thanksgiving Classics for a Meatless Meal

November 16 2015 Meatless Monday 

With Thanksgiving just around the corner, now is the time to start planning your feast for the big day. While turkeys get a lot of attention this year, meat doesnt need to be the focus of your holiday meal! This year try something new by bringing more meatless dishes to the table. Feature produce that is fresh and in season this time of year with root vegetables, squash, and other items in your region that are at their peak in the fall. Fruit and veggies dont have to just be side dishes either! Offer a variety of options and plenty of servings, and you can easily make any of these dishes an entree at your family gathering. Plenty of holiday standards make it to the table every year - change up your annual routine with a new spin on a classic, or a dish thats entirely new to you! These recipes from Meatless Monday bloggers celebrate everything festive and flavorful about the season. Choose something that looks tasty and go ahead, try it out! Make a recipe truly your own by changing up seasonings, sides, and serving styles. Roasted Carrots with Gremolata, Fit Foodie Mama Sautéed Asparagus with Mint and Lemon, Soul Beet Vegetable Pot Pie, Ezra Pound Cake Roasted Acorn Squash and Kale, The Salty Tomato Lemon Garlic Roasted Cauliflower, The Creekside Cook Gingered Asparagus & Leeks, JL Goes Vegan Utterly Buttery Gingery Peas, Journey Kitchen Grilled Asparagus with Blood Orange Vinaigrette, Former Chef Roasted Rainbow Carrots with Maple-Mustard Glaze and Sunflower Seeds, So Hungry I Could Blog Baked Zucchini Fries with Lemony Cheater’s Aioli, Sophisticated Pie Hungry for more Thanksgiving inspiration? Check out the delicious ideas on our Thanksgiving Pinterest board for inspiration, or visit the Meatless Monday recipe archive for entrees, side dishes, and desserts to delight the whole family. Get creative this year and have fun! Happy Thanksgiving from all of us at Meatless Monday! The post 10 Thanksgiving Classics for a Meatless Meal appeared first on Meatless Monday.

Zucchini Pappardelle with Corn Cream

September 18 2015 VegKitchen 

Pappardelle are flat noodles about one inch wide that are usually served with rich creamy sauces and gravies. In this dish, thinly sliced zucchini stand in for the pasta. Look for young zucchini for the best results. Recipe and photo from The Almond Milk Cookbook* by Alan Roettinger, @2015 The Book Publishing Company. Reprinted by permission. Save Print Zucchini Pappardelle with Corn Cream Author: Alan Roettinger Recipe type: Vegetable side dish Cuisine: Vegan /­­ Healthy Prep time:  15 mins Cook time:  15 mins Total time:  30 mins Serves: 4   In this creamy side dish, thinly sliced zucchini stand in for pasta. Look for young zucchini for the best results. Ingredients 2 tablespoons extra-virgin olive oil 1 cup finely diced white onion 2 cups fresh or frozen corn kernels 1 cup unsweetened almond milk or Homemade Almond Milk 1 clove garlic, minced 1/­­4 teaspoon sea salt 3 tablespoons snipped fresh chives 2 pounds zucchini, thinly sliced lengthwise (see tip) Sea salt and freshly ground black pepper to taste Instructions Combine the oil and onion in a large saucepan over medium heat and stir well. Spread the onion out to evenly cover the bottom of the saucepan. Decrease the heat to low, cover, and cook, stirring occasionally and spreading out the onion again, for 30 minutes. If the onion is sticking, add 1 tablespoon of water. Do not let the onion brown. Add the corn, almond milk, garlic, and salt, and stir to combine. Increase the heat to medium-high and bring to a boil, stirring constantly. Decrease the heat to medium and cook, stirring frequently, until the corn is tender, about 8 minutes. Transfer to a blender and process on high speed until smooth. Return to the saucepan and cook over medium heat, stirring occasionally, until the sauce is thick enough to coat a spoon, about 10 minutes. Add 2 tablespoons of the chives and stir to combine. Fill a large saucepan halfway with water and bring to a boil over high heat. Add the zucchini and cook, stirring occasionally, until just tender, 1 to 2 minutes. Drain well and add to the sauce. Toss gently but thoroughly. Season with salt and pepper and toss again. Garnish with the remaining tablespoon of chives and serve at once. 3.3.3077   Tip: A mandoline is very helpful for obtaining thin, uniform slices of zucchini. Or, you can also use a vegetable peeler. Nutrition information Per serving: 196 calories; 5g protein; 8g total fat; 27g carbs; 210 mgs calcium; 5g fiber; 205 mgs sodium - Here are more recipes for Zucchini and Other Summer Squashes. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Mini Cheddar Popovers

September 15 2015 Vegetarian Times 

1 | Set oven rack in bottom third of oven, and preheat oven to 500°F. Coat 24-cup mini muffin pan well with cooking spray. 2 | Whisk eggs in medium bowl 1 minute with hand whisk, or until light yellow and frothy. Whisk in milk until combined. Stir in flour, salt, pepper, and cayenne pepper, then stir in cheese and chives. 3 | Spoon batter into prepared muffin cups, filling almost to rim. Place on bottom rack in oven, reduce oven heat to 450°F, and bake 15 minutes. Reduce oven heat once more to 350°F, and bake 5 to 10 minutes more, or until popovers are deep golden brown. 4 | Immediately unmold popovers to prevent sticking. Dust with paprika (if using). Serve hot or at room temperature.


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