christmas - vegetarian recipes

Try it! You will enjoy it!

Easy Vegan Mashed Potatoes – Instant Pot or Saucepan

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christmas vegetarian recipes

Pumpkin & Kale Salad + Just Married!

November 9 2017 Green Kitchen Stories 

Pumpkin & Kale Salad + Just Married! Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together - from idea to I do - in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs. We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good! Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know. Lots of love from us! The kids were more interested in the fireplace than the camera ... These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.        This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating. Roasted Pumpkin Salad with Cavolo Nero & Buckwheat Serves 4 1 Hokkaido squash, Kent pumpkin or other small winter squash/­­pumpkin variety 200 g /­­ 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed  1 cup /­­ 250 ml /­­ 170 g raw buckwheat groats, rinsed Dressing 125 ml /­­ 1/­­2 cup olive oil 3 tbsp maple syrup 1-2 lemons, juice + zest 1 cm /­­ 1/­­2 inch fresh ginger, finely grated Sea salt & pepper To serve Pomegranate seeds 1/­­2 cup /­­ 75 g toasted pumpkin seeds 1/­­2 cup /­­ 150 g feta cheese Set the oven to 200°C /­­ 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy! Wedding photos by Johanna Frenkel.

Biggest most influencial #WorldVeganDay #WorldVeganMonth set to Rock the World

October 31 2017 World Vegetarian And Vegan News 

Biggest most influencial #WorldVeganDay #WorldVeganMonth set to Rock the WorldYour help is need to reach over a million new potential vegans during #WorldVeganMonth which is kick-starting on #worldveganday 1st November. Please click on the link below to the one time vegan thunderclap 2017 has been a phenomenal year for the worldwide vegan community, google trends show interest in vegan in the UK has quadrupled since early 2015 Vegan interest quadrupled since Jan 2015 In 2015 there were around 30 Vegan Fairs, this year in 2017 there were 150 vegan fairs and festivals and yet despite this VegfestUK London was bigger than ever before with 280 exhibitors, hoards of caterers and a new vegan trade show tacked on. Vegan fairs and festivals more than quadrupled since 2015 I worked hard last year and the beginning of this year to encourage retailers to make sure they followed Pret's lead and stocked a vegan sandwich. I think everyone now sells a vegan sandwich or wrap apart from Asda who say they are "working on it". Marks and Spencers renowned for putting dairy in everything whether it needed it or not (even the Sushi!) now have a great vegan range. Asda now only supermarket with no vegan sandwich/­­wrap I've now turned my attention to pubs whose accessibility for vegans has been made a lot more accommodating by Guinness taking the fish fining out of their world famous stout (Yes Draught Guinness is now Vegan). Luckily BidFood (formerly Bidvest 3663) one of the biggest wholesale  distributors to the catering trade has introduced some vegan desserts, vegan cheese and some vegan savoury items which has left no excuses for the On trade/­­Pub trade. Brewers Fayre  - No Vegan Christmas OptionOther new vegan products this include new palm oil free vegan margarine by Flora , Ben and Jerrys vegan ice creams, new vegan dairy free cheeses by Tescos, Sainsburys and in Waitrose, a range of new vegan products by Quorn meat alternatives as well as a universal move to remove the egg from supermarket vegetarian products that would otherwise be vegan. Vegan pizzas are not just being sold in Pizza Express, Zizzis and Ask but also beginning to appear in supermarkets too starting with Sainsbury's. Independent vegan cafes and restaurants have had to work hard to keep up with the new level of quality and choice now available on the high street. The coconut craze has meant a whole new generation of ice creams, milks, yogurt and desserts that has left consumers with no excuses but to ditch dairy. Oat products from Oatly such as the new Creme fraiche and the barista milk has further eaten into  dairy sales making the dairy industry less and less viable every week. The advertising standards authority finding that the slogan "There's no such thing as Humane Milk" was indeed legitimate was a massive blow to Dairy Farmers who faced with Brexit and loss of subsidies are literally at the end of their tether. Smart dairy farmers in  Canada and the USA have moved on to Pea Milk which has more protein than other plant milks and more calcium than cow's milk. Look out for new brands in 2018. Omega 3 rich flax milk is also a thing now. Please help keep the momentum going and encourage all your non vegan friends to try going vegan for #WorldVeganMonth. 2-3 clicks is all it takes via facebook or twitter or just cut and paste the link More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Grandma’s Danish Apple Cake

October 26 2017 Green Kitchen Stories 

Grandma’s Danish Apple Cake I know what you are thinking. Where is the cake and what is that red sauce? In most other countries this would be called a trifle or a parfait, but in Denmark we call this an old-fashioned apple cake (although our version is modernized). I have the fondest memories leaning over a huge bowl of Gammeldags aeblekage at my grandmother’s kitchen table. It’s made of smooth apple sauce (our version is red) topped with crushed cookie crumbles and whipped cream and it was my favorite dessert in the world. Me and my twin brother spent every other weekend and school holiday at my grandmother’s house. She was the warmest and calmest person we knew, always smiling. My memories are fading but whenever I think of her I can smell the cigarillos she loved to smoke and the hair spray she always wore. And I remember her huge black & white marble coffee table that we often sat around and her warm hugs. She had a big house and rented out one room in the basement, one on the top floor and one in the garden to various tenants. On weekends she baked for everyone in the house. Large batches of spiced pound cake, chocolate cake or her famous (in my world) old-fashioned apple cake. I never thought of it back then but - damn! - she must have been the best landlord. When my twin brother and I were 10 years old she sadly passed away, two days after Christmas, and she left a big hole of emptiness in me. I have been thinking about her so much lately as I have been making this recipe for our kids and telling them stories about her. So this cake and this video is for you grandma. /­­Luise We have actually changed quite a few things from my grandmother’s recipe. We ditched the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped coconut cream on top to make it vegan. But it still tastes a lot like the ones she made. And the texture is ace! It’s sweet and tangy and soft and rich and crunchy. And it’s pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Layer. 5) Dive in. While testing the first version of the recipe, David’s main concern was that it didn’t look pretty enough (typically him). I peeled the apples and didn’t blend the sauce so it did look rather yellow/­­brownish. But he figured out that by using the most deep red apples we could find, kept the peel on, cooked on low heat and then blended the sauce, it got a beautiful pink/­­red color. I’ve never seen an apple sauce looking radiant like that before. Make sure to cook a double batch of the sauce. It’s crazy good on top of yogurt and porridge bowls. We are definitely not experts on whipped coconut cream. We have failed at making it numerous times as different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making the video above, we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream. I should also mention that if you are not vegan or too fond of coconut cream, regular whipped cream is just as delicious. Grandma’s Danish Apple Cake Serves 4 If you cant find red apples like ours, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red. Red Apple Sauce 1 kg /­­ 2 lb red apples (use local produce if available) 250 ml /­­ 1 cup water 1 tbsp fresh ginger, grated 1/­­2 tsp ground vanilla powder 1 tsp ground cinnamon (or cardamom) 1 tbsp lemon juice Date & Nut Crumble 180 g /­­ 1 cup almonds 100 g /­­ 1 cup walnuts 8 dates Whipped Coconut Cream (or regular cream) 1 can coconut milk, placed in the fridge for a few hours (or coconut cream or heavy cream) Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft. Meanwhile, place the nuts on a tray and roast at 150°C /­­ 300°F for approx 15 minutes. Remove the stone from the dates and use a knife to chop them or a fork to mash them. Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble. Set aside. When the apples are done, use a hand (immersion) blender to mix into a smooth apple sauce. Stir lemon juice into the sauce,  leave to cool or scoop into a large jar and place in the fridge. Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like it sweetened, you can fold in some maple syrup or vanilla into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form. Place apple sauce as bottom layer in 4 glasses or jars (or use 1 big glass bowl). Top evenly with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy! They sit quite well in the fridge so they can be prepared a few hours ahead. PS! Yesterday also happened to be Noah’s first birthday! Happy day little man! David usually post a little letter to the kids here on their first birthday but he’s been a little busy lately but promises that he will write it in a later post. Oh, one more thing! The Dutch edition of Green Kitchen At Home has been nominated for Cookbook of the Year in Holland. There are two awards, one is decided by a jury and the other is people’s choice. We’d be super happy if our Dutch readers (or anyone) would like to vote for us. It only takes 30 seconds. Here is the link!

Baked Pumpkin with Spinach, Mushrooms, and Cheese

August 7 2017 Oh My Veggies 

Last year I came upon a recipe for a baked pumpkin stuffed with bread, bacon, and cheese on Pinterest. I immediately made a mental note because I knew that, with a little bit of tweaking (and a lot less bacon), it would be a perfect vegetarian main dish for a holiday dinner. And with Christmas right […]

Donut Party at New Year's Eve

December 29 2016 Veganpassion 

Donut Party at New Year's Eve After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-) Savoury Potato Donuts Makes 24 Donuts Ingredients: 1/­­2 yeast cube 270 g dairy-free milk (oat-drink) 1 tbsp. raw cane sugar 500 g spelt flour 1/­­4 tbsp. salt 70 ml plant oil Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40°C/­­104°F!) for 1 hour. For the potato-onion filling: 400 g floury potatoes 1 onion 2 tbsp. olive oil salt, pepper, nutmeg Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything. Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170°C/­­338°F air circulation for 20 minutes. Romanesco-Pea Soup Makes 4 portions Ingredients: 1 leek 2 tbsp. plant oil 400 g floury potatoes 1 romanesco 1,2 l vegetable broth 200 g frozen peas 150 g spinach 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, nutmeg Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again. I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party. :-)

Enjoying the Holidays with Family!

December 28 2016 Manjula's kitchen 

Enjoying the Holidays with Family!This holiday season was so special as I got to spend quality time with family. On Christmas Day, my family and I enjoyed a great dinner. When my grandchildren get together, there is so much life and energy in the house. They run and shout and know that they can do anything they want! Of course, they are always careful not to break or misplace anything! I like to think of my house as a play house for the grandchildren. The adults are usually engrossed in lighthearted fun conversation in one room while the grandchildren run about the house. Sometimes I feel we spend more time talking than indulging in food! But of course, a family celebration in my house is not complete without tasty food. This year I experimented with two new appetizers and both were considered a hit by my family. The appetizers were Taco Samosas and Corn Chaat. We then enjoyed crispy and delicious homemade cheese, cabbage and vegetable pizzas. For dessert, we enjoyed crisp waffles topped with vanilla ice cream and strawberries; followed by soothing tea made by husband, Alex. Here are some photos of some of the dishes. The recipes for the below will be posted soon! I hope you all have a very happy and healthy New Year! The post Enjoying the Holidays with Family! appeared first on Manjula's Kitchen.

Aquafaba-Gingerbread Mousse with Pomegranate

December 23 2016 Veganpassion 

Aquafaba-Gingerbread Mousse with Pomegranate Let's be honest: the dessert is the best thing about christmas dinner. I always don't eat too much of the main dishes so there is still room for the wicked dessert. It's just so divine this heavenly sweet mousse that melts in one's mouth and awakens the sweetest dreams. I'm floating on my christmas cloud out of mousse and pomegranate... Makes 4 portions. For the gingerbread mousse: 1 can chickpea water 1 good pinch of salt 120 g couverture chocolate, bittersweet 2 tbsp. coconut blossom sirup (or any other sweetener) 1/­­2 tsp. vanilla, grounded 1/­­2 tsp. gingerbread spice 200 g vegan whipping cream 1/­­2 pomegranate Let the chickpeas drip off and collect the water. Keep the chickpeas for a curry or any other deliciousness. In this recipe we will only need the chickpea water. Whip chickpea water (aquafaba) with a pinch of salt. This process is going to take about 5-10 minutes until the foam is stiff. Meanwhile chop the chocolate and melt it in a bain-marie (the water may not boil). Put it aside and wait until the chocolate has cooled off and got a little thicker. Fold chocolate, sirup, vanilla and gingerbread spice in the mousse. Put the mousse in glasses and put them in the fridge for at least 30 minutes. Serve mousse with whipped cream and pomegranate.

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!

Persimmon & baked Cabbage Salad

December 20 2016 Veganpassion 

Persimmon & baked Cabbage Salad And here we are again, the christmas eating continues. For all the phonys inside us I have baked this super easy and very delicious salad. Yes, you heard it right! The red cabbage gets really aromatic in the oven. The salad gets its tastyness with maple sirup. Makes 4 portions. Ingredients: 1 red cabbage (about 600 g) 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper 1 sharon fruit 1 pomegranate 1 handful walnuts 1 tbsp. balsamic vinegar Slice red cabbage very finely and spread it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup and spice it. Roast at 180°C (356°F) for about 15 minutes until the cabbage is done. Be careful it may not decompose. So keep an eye on your cabbage, because every cabbage is a litte different ;-) Cut sharon fruit into slices and get the pits out of the pomegranate. Take the cabbage out of the oven and put it in a mixing bowl with the sharon fruit, the pomegranate and the walnuts. For the sourness sprikle with some balsamic vinegar or some lemon juice. Serve with love

Curcuma Semolina with Berries

December 20 2016 Veganpassion 

Curcuma Semolina with Berries Hey guys! While preparing my christmas menus I want to introduce you to this delightful dessert: a curcuma-pumpkin semolina with red berries. The title is a little bit long that's why I call it curcuma semolina with berries. It tastes fantastic and it's suitable for breakfast as well because it ist all natural and without any refinded sugar. It is made out of whole grain semolia. I wish you lots of fun with cooking this dessert and maybe it fits perfect into the choice of your christmas menu. Makes 4 portions. Ingredients: 250 g hokkaido pumpkin (220 g seedless) 100 ml orange juice 100 ml non-dairy-milk (almond milk) 600 ml non dairy-milk (almond milk) 150 g whole spelt semolina 1 heaped tsp. curcuma latte (spice mixture) 80-100 g maple sirup 2 tbsp. cocoa A pinch of cinnamon, vanilla and salt 200 g mixed red berries 1 pomegranate Remove seeds from hokkaido pumpkin and cut it in small pieces. Let it cook in orange juice with closed lid for about 10 minutes until it is done. Mash it up with 100 ml non-dairy-milk. Then add more milk and semolina and let it cook for 2-5 minutes and stir up meanwhile. Add curcuma, maple sirup and spices. Split semolina pudding in half and add cocoa to one half. Spice and sweeten it some more if you like. Put both semolina pudding halfs in a glass and put in layers on top of the other. Serve with pomegranate and berries.

100 Vegan Christmas Recipes Glutenfree options

December 17 2016 Vegan Richa 

100 Vegan Christmas Recipes Glutenfree optionsVegan Christmas Recipes, Christmas Cookies, Dinners Ideas, Christmas Desserts and more. Plan you holiday menu and gifts. Gluten-free Soy-free options Merry Christmas and Happy Holidays Everyone. December is a favorite time of the year in terms of meeting family and friends and loads of amazing food. I am not a fan of the grey winter in the PNW. Cold and snow is ok with a bit of sunshine every now and then. If you are shopping for gifts this season, do drop by my gift guide from last year that includes biodegreadable toothbrushes made of bamboo, other everyday items as clothing shoes, Vegan cookbooks and Amazing People and Organizations we support. We alre also praying for and trying to find ways to help the people in Aleppo. Onwards into 2017 with hope, love, and good food.  Gluten-free (GF) and Soy-free (SF) options are marked.  Continue reading: 100 Vegan Christmas Recipes Glutenfree optionsThe post 100 Vegan Christmas Recipes Glutenfree options appeared first on Vegan Richa.

Weekly Plant-Based Dinner Plan, December 12 – 16, 2016

December 12 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, December 12 – 16, 2016 Its beginning to look a lot like Christmas (and Hannukah), both in terms of the calendar and according to the weather. Whenever major food holidays loom, I like to precede them by making purposefully non-holiday-ish meals, kind of lightening up in anticipation. These are still satisfying and seasonal.The post Weekly Plant-Based Dinner Plan, December 12 – 16, 2016 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Chocolate-Almond-Panforte

December 12 2016 Veganpassion 

Chocolate-Almond-Panforte This weekend everything is a little more calm then usual. Shopping in the city, tinker some christmas cards and eating christmas cookies meanwhile :-) I always wanted to make vegan panforte. The italien pastry mainly contains nuts and dry fruits. It is very aromatic and very delicious with tea or coffee. The pastry is baked in a springform pan (round or cornered), powdered with powder sugar and then cut into pieces. Very quick and so delicious! To this I have created some beautiful christmas tags for you. You can download the printable template HERE Makes 1 springform pan 15x15 cm with aprox. 24 pieces. Ingedients: 100 g almonds, roasted 100 g candied orange peel 50 g figs, dried 100 g cranberries, dried 50 g pistachios 120 g whole spelt flour 2 tbsp. cocoa cloves, cilantro, cinnamon, ginger 150 g raw cane sugar 150 g agave syrup 2 tbsp. amaretto or orange juice 2 tsp. powdered sugar or raw cane sugar In a mixing bowl mix together almonds, candied orange peel, figs, cranberries and pistachios. Add flour, cocoa and spices and scramble. In a small pot boil up sugar and agave syrup until sugar has completely disappeared. Give the hor sugar mass to the nut mixture and mix all together with amaretto. Be quick on that step because the mass is getting harder real quick. Put baking paper in a baking pan 15x15 cm and even the mixture in the pan. Bake at 140°C (284°F) circulating air for about 35-40 minutes. Let it cool off in the form. Then powder the powdered sugar on top of it and cut it into small pieces. Have a wonderful third advent and lots of fun with the christmas bakery!

Your Guide to an Ethical + Eco-friendly Christmas

December 6 2016 Vegie Head 

Last year I shared my favourite eco friendly and cruelty free gifts for Christmas. It was such a popular blog and I couldn’t wait to do it again! My idea of gifting is somewhat different than most. I want to gift something more than just a throwaway trifle, or something that’ll be used a... The post Your Guide to an Ethical + Eco-friendly Christmas appeared first on Vegie Head.

Amazon Prime Day is Tuesday, July 11 2017

July 6 2017 VegKitchen 

Amazon Prime Day is Tuesday, July 11 2017 Did you know that Amazon Prime Day is Tuesday, July 11, 2017? If you didnt, you need to hear about the amazing deals you are going to get. For roughly 24 hours, Amazon Prime Members will be treated to a ton of deal offers, beginning July 10, at 9:00 PM Eastern Daylight time. Its basically Christmas […] The post Amazon Prime Day is Tuesday, July 11 2017 appeared first on VegKitchen.

Donut-Party at New Years Eve

December 29 2016 Veganpassion 

Donut-Party at New Years Eve After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-) Savoury Potato Donuts Makes 24 Donuts Ingredients: 1/­­2 yeast cube 270 g dairy-free milk (oat-drink) 1 tbsp. raw cane sugar 500 g spelt flour 1/­­4 tbsp. salt 70 ml plant oil Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40°C/­­104°F!) for 1 hour. For the potato-onion filling: 400 g floury potatoes 1 onion 2 tbsp. olive oil salt, pepper, nutmeg Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything. Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170°C/­­338°F air circulation for 20 minutes. Romanesco-Pea Soup Makes 4 portions Ingredients: 1 leek 2 tbsp. plant oil 400 g floury potatoes 1 romanesco 1,2 l vegetable broth 200 g frozen peas 150 g spinach 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, nutmeg Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again. I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party. :-)

1 Christmas - 4 menus

December 23 2016 Veganpassion 

1 Christmas - 4 menus It's that time of the year again. Christmas has come. Time to relax, enjoy the peace and family time while baking cookies. With the warmth of a chimny spreading through the room. It's a time to introspect and value the quiet. Sense of wholeomness that each day brings. I always get excited for Christmas. Not only because of the iceflowers on the windows, the sugar frosted trees and the gleaming leaves in the morningdew. I love the family time spent at the dinner table that the season brings. Even if you cant always tell with me, food is there to be enjoyed and what better way to do it than to do it at an oaktable surrounded by the people you love. It's because of that reason, that I created four whole menus for you this year. From easy and fast meals to gourmet cooking; these meals will hopefully contain something for everyone, because there's no better time to enjoy a happy wholesome vegan meal than now. What are you guys planning in eating on Christmas? I'm so excited to hear which ideas you guys bring to the table whether is be an exravagant classic meal or something quick and easy. Who's swinging the cooking spoon in your kitchen on Christmas eve? Menu 1: Easy Peasy Quick and easy. Making a meal for the whole family in the blink of an eye. Soup and tart are easy to prepare and the one pot pasta basically cooks itself. Beetroot Almond Soup with roasted chickpeas One Pot Pumpkin Pasta Banana Choc Tarte Menu 2: Around the world To Asia and back please. This menu seduces everyone with its colorful flavours and ingredients. An eating experience for everyone set up in a"selfserve" manner.  Quinoa Rolls with Butternut Green Thai Curry Curcuma Pumpkin Semolina  with Berries Menu 3: Jolly xmas Christmas happy and healthy. Not in the mood to be stuffed, but rather enjoy a nutritient rich meal? This Menu is rich in proteins and packed full with healthy ingredients. Raw Cheese Green Bowl Açai Cheesecake Menu 4: Christmas Gourmet For really enjoying a meal and showing the vegan delicousness off to the whole family. This meal will certainly allow you to impress everyone. Hobbycooks and homemakers will thrive with joy while cooking this meal Baked Persimmon Red Cabbage Salad Porcini Risotto with Beetroot Balls Aquafaba Gingerbread Mousse I hope you guys have lots of fun preparing these meals, which hopefully include something for everyone. If you guys have requests or ideas for new recipes, let me know in the comments. Hugs and love to all of you and have a happy fourth Advent.

Porcini Risotto with Beetroot Balls

December 22 2016 Veganpassion 

Porcini Risotto with Beetroot Balls We're always splitting up the preperation for our christmas dinner. I'm sending the menu ideas to my family first and everyone decides what they would like to eat and what they could imagine to prepare. Mostly it ends with the men sitting on the couch and the women cooking a wunderful menu. But we're working on that. At least they have the will to do something and after the dinner all plates are empty *proud* As an entree for this years phony menu I have chosen a porcini risotto. It's very easy to make alongside. You can draft one of the men to help you stir while you can organize the rest of your menu. With oven baked carrots, beetroot balls and a wonderful sauce your christmas dinner is going to be amazing. Have lots of fun with cooking! Makes 4 portions. For the porcini risotto: 1 onion 2 tbsp. olive oil 300 g risotto rice 2 tbsp. dried porcini or 250 g fresh porcini 1,2 l vegetable broth salt, pepper, nutmeg 1 tbsp. yeast flakes 1 tbsp. almond butter Cut the onion into cubes and sweat them in olive oil, then add risotto rice. Add mushrooms and 200 ml vegetable broth and let it cook while stiring. Flavour it. As soon as the rice absorbed the vegetable broth add some more liquid until the rice is covered. Stiring makes the rice creamy so don't waste your arm power. After 30-40 minutes when all the liquid is gone an the rice is done, add yeast flakes and almond butter. Taste everything. For the beetroot balls: 250 g fresh beetroot 200 g tofu 2-3 tbsp. olive oil 1 onion 2 tbsp. soy curd 3 tbsp. breadcrumbs, whole spelt salt, pepper, nutmeg, sage 1 tbsp. yeast flakes olive oil for the taste Grate beetroot. Crumble tofu and roast it in a pan with lots of olive oil. Cut onions into cubes and add them to the pan. Roast the mixture until it gets brown. Then flavour it and add beetroot. Roast everything a little bit unil the flavours evolve. In a mixing bowl mix together the beetroot mixture, soy curd, breadcrumbs and yeast flakes. Form the mixture into 12 balls and bake them in the pan with some olive oil. For the oven baked carrots: 500 g multicolored carrots 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper Quater the carrots lengthways and put it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup. Roast them in the oven at 190°C (374°F) upper-/­­lower heat 15-20 minutes. For the gourmet sauce: 1 big onion 1 carrot 2-3 tbsp. olive oil 2 tbsp. tomato paste salt, pepper, nutmeg, paprika 1 tbsp. starch 1 tbsp. soy sauce 500 ml vegetable broth Cut onion and carrot into very fine cubes. Sweat in olive oil until they get brown and aromatic. Then add tomate paste and let it caramelize a little bit. Flavour it. Stir in the starch and the soy sauce and mix until everything is smooth. Add more and more vegetable sauce and let it boil down. Serve risotto with dark sauce, oven baked carrots and beetroot balls. Feast until santa comes.

Sweet & Smoky Glazed Tofu Ham

December 21 2016 Isa Chandra Moskowitz 

Sweet & Smoky Glazed Tofu Ham Have you gone mad? Dont put an adorable pig at the center of your table! Put an adorable block of tofu instead! This is a sassy take on ham that will definitely bring smiles (or at least curious side glances) to your guests faces. Its also, as the title suggests, sweet and smoky and elegant in a 70s kind of way, with notes of orange and maple. Its easy to double the recipe, or even triple, if this will be your main course. There were a couple of times when writing Superfun Times Vegan Holiday Cookbook that I had to call on friends for help, and this recipe was one of them. Since I didn’t grow up eating ham (you guys, I’m JEWISH!), I wanted to make sure I got it right. Luckily, Joni Newman was able to help develop this little guy into a real crowd pleaser. Thanks, Joni! This is in the Easter section of the cookbook, but it would be great as a Christmas centerpiece, or even Hannukah!

Baked Persimmon - Red Cabbage Salad

December 20 2016 Veganpassion 

Baked Persimmon - Red Cabbage Salad And here we are again, the christmas eating continues. For all the phonys inside us I have baked this super easy and very delicious salad. Yes, you heard it right! The red cabbage gets really aromatic in the oven. The salad gets its tastyness with maple sirup. Makes 4 portions. Ingredients: 1 red cabbage (about 600 g) 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper 1 sharon fruit 1 pomegranate 1 handful walnuts 1 tbsp. balsamic vinegar Slice red cabbage very finely and spread it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup and spice it. Roast at 180°C (356°F) for about 15 minutes until the cabbage is done. Be careful it may not decompose. So keep an eye on your cabbage, because every cabbage is a litte different ;-) Cut sharon fruit into slices and get the pits out of the pomegranate. Take the cabbage out of the oven and put it in a mixing bowl with the sharon fruit, the pomegranate and the walnuts. For the sourness sprikle with some balsamic vinegar or some lemon juice. Serve with love

Weekly Plant-Based Dinner Plan, December 19 – 23, 2016

December 19 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, December 19 – 23, 2016 This week, in place of our usual weekday dinner plan, lets count down to Christmas with five of VegKitchens most popular vegan main dish options for the holiday table. That way, you can start planning on what youd like to make if youre hosting, or to bring to share if youre a guest. Most of these can be made up to 3 days in advance if youd like to make ahead.The post Weekly Plant-Based Dinner Plan, December 19 – 23, 2016 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Pumpkin Pasta Squares with Red Cabbage

December 16 2016 Veganpassion 

Pumpkin Pasta Squares with Red Cabbage Hey lovelies! Christmas isn't too far away and I'm dreaming about a christmas menu. I cant decide which courses I'm going to put into my four exciting menus. On saturday I'm going to show you my four favourite christmas menus including the recipes! The pumpkin paste squares are a treat for one's buds at autumn-winter time and they're a lot of fun cooking with the whole family. Through the easy technique they're made very quick and they taste gread either you boil them or roast them. Makes 4 portions. For the pasta dough: 200 g coarse-grained spelt flour 90 ml water, lukewarm 3 tbsp. olive oil 1 pinch of salt Give coarse-grained spelt flour and salt into a mixing bowl and mix together. Add water and oil and mix again. Put the dough crumbs on a worktop and knead about 10-15 minutes until the dough is smooth. Put the dough into clear film and in a box and let it rest for about 20-30 mintues while preparing the filling. For the pumpkin filling: 500 g hokkaido pumpkin (420 g without seeds) 1 tsp. lemon juice 3 tbsp. water oilve oil salt, pepper 1 onion 150 g smoked tofu 1 tbsp. (30 g) almond butter 60 g breadcrumbs, whole spelt 1 tbsp. yeast flakes nutmeg, paprika spice sage Cut pumpkin into stripes and sprinkle with lemon juice and water. Heat up the pumpkin until the water has vaporized. Then add olive oil and roast it. Add onion rings and smoked tofu crumbs and roast everything. Flavour it. Put the mixture in a mixing bowl and add almond butter, breadcrumbs and yeast flakes. Mix everything together and taste it. Cut sage or put dry sage into mortar and bump it. Put some flour on your worktop and roll out the pasta dough very thin. If you have a pasta machine you can use this one but it will work with a rolling pin as well. Roll dough out longish and put each 1 tbsp. filling with some space on it. Fold the dough and press the interfaces together. Then simply cut out the pasta squares. Put the squares on a plate with flour and sprinkle with flour and let them rest. For red cabbage with apple: 600 g red cabbage 1 onion 1 apple 100 ml orange juice laurel, cloves, cinnamon Slice cabbage fine. Cut onion and apple into cubes. Roast the onions in some olive oil and add apple and red cabbage and base orange juice on it. Flavour it and let it cook on average heat about 10 minutes. Bake pasta thoroughly with sage in some olive oil or some margarine and serve with red cabbage. Enjoy your meal!

Chocolate Almond Panforte

December 12 2016 Veganpassion 

Chocolate Almond Panforte This weekend everything is a little more calm then usual. Shopping in the city, tinker some christmas cards and eating christmas cookies meanwhile :-) I always wanted to make vegan panforte. The italien pastry mainly contains nuts and dry fruits. It is very aromatic and very delicious with tea or coffee. The pastry is baked in a springform pan (round or cornered), powdered with powder sugar and then cut into pieces. Very quick and so delicious! To this I have created some beautiful christmas tags for you. You can download the printable template HERE Makes 1 springform pan 15x15 cm with aprox. 24 pieces. Ingedients: 100 g almonds, roasted 100 g candied orange peel 50 g figs, dried 100 g cranberries, dried 50 g pistachios 120 g whole spelt flour 2 tbsp. cocoa cloves, cilantro, cinnamon, ginger 150 g raw cane sugar 150 g agave syrup 2 tbsp. amaretto or orange juice 2 tsp. powdered sugar or raw cane sugar In a mixing bowl mix together almonds, candied orange peel, figs, cranberries and pistachios. Add flour, cocoa and spices and scramble. In a small pot boil up sugar and agave syrup until sugar has completely disappeared. Give the hor sugar mass to the nut mixture and mix all together with amaretto. Be quick on that step because the mass is getting harder real quick. Put baking paper in a baking pan 15x15 cm and even the mixture in the pan. Bake at 140°C (284°F) circulating air for about 35-40 minutes. Let it cool off in the form. Then powder the powdered sugar on top of it and cut it into small pieces. Have a wonderful third advent and lots of fun with the christmas bakery!

Kürtõskalács {Baumstriezel or Chimney Cake}

December 7 2016 seitan is my motor 

On Monday my coworkers were discussing which weihnachtsmarkt (Christmas market) they had visited on the weekend. An outsider would have assumed they had travelled to different cities to shop for gifts and drink glühwein. But no! They all went to different markets here in Dresden. I like to joke that I can usually leave myRead more The post Kürtõskalács {Baumstriezel or Chimney Cake} appeared first on seitan is my motor.

Vegan Minestrone – Veggies Pasta & White Bean Soup

December 5 2016 Vegan Richa 

Vegan Minestrone – Veggies Pasta & White Bean SoupVegan Minestrone – White Bean Soup with Elbows, Veggies, Basil and vegan parmesan. Can be gluten-free, nut-free. Soy-free Vegan Dairy-free Recipe Winter greys were bringing me down, so I decided it was time to whip up my minestrone.  One pot, tomatoey bowl of goodness filled with veggies, beans and pasta. Use any beans or combination of beans and pasta of choice. Use up any leftover veggies. The soup inevitably becomes everything but the kitchen sink soup, except probably okra. No okra for me in soup. I like my minestrone less tomatoey. Some canned tomatoes work out great instead of paste. Add some tomato paste for a thicker soup or for flavor if needed. Garnish with basil and vegan parmesan. Serve with crusty bread, garlic rolls or crackers. It snowed a bit today in Seattle and my playlist is on holiday song repeats. It’s beginning to look a lot like Christmas….. Time to whip up cookies and gingerbread things. Continue reading: Vegan Minestrone – Veggies Pasta & White Bean SoupThe post Vegan Minestrone – Veggies Pasta & White Bean Soup appeared first on Vegan Richa.


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