cocktail - vegetarian recipes

Try it! You will enjoy it!

Butternut Miso Soup with Arame and Wasabi

Our Favorite Gua Sha Routine – Video

Crispy Shakarpara (Almond Biscuit) Recipe

Chocolate Pomegranate Granola Bites










cocktail vegetarian recipes

Best Vegan Restaurants - Austin

September 30 2018 VegKitchen 

Best Vegan Restaurants - Austin Texas doesn’t usually come to to mind first when mentioning quality vegan food, but, in reality, amazing new vegan joints are springing up all over the state. If youre in the Lone Star States capital and looking for good places to eat, here are some of the best vegan restaurants Austin currently has. 1. The Beer Plant The Beer Plant is the citys first vegan-style gastropub, as they like to put it. The pub serves a variety of quality craft beers, wines, and cocktails, along with a completely vegan food menu. This modern establishment is located on the Windsor Road and usually opens between 3pm and 5pm. Along with the regular selection of dinner and salad options, vegan sandwiches, and entrees, the menu also features a late night section (served Monday - Saturday from 10pm to midnight). Some of patrons favorites include mac and cheese, the Blacksmith Burger, and the Beer Plant Curry Plate. Without a doubt, The Beer Plant is among the best vegan restaurants Austin has to offer. 2. True Food Kitchen True Food Kitchen is not a fully vegan restaurant, but it offers a wide palette of vegan dishes. The restaurant is located on West Avenue, and […] The post Best Vegan Restaurants - Austin appeared first on VegKitchen.

Moon Milk & 2018 Moon Phase Calendar Giveaway

December 20 2017 Golubka Kitchen 

Moon Milk & 2018 Moon Phase Calendar Giveaway Hey friends, we made a 2018 lunar phase calendar that’s as much an art print as it is a calendar (it’s for sale here!), and we are giving away three of them in this post. Read on for giveaway details. We’ve always had a fascination with the cosmos, especially the moon, and over the years we’ve learned to notice how it influences our mind (it really does!). When I was a little girl, I often had a hard time sleeping during the full moon, though I was otherwise a great sleeper. I would feel awake and hyper, with my mind going into overdrive with endless thoughts and ideas. This is when my grandma would make me valerian tea, and I sipped on it until I could finally fall asleep. Nowadays, instead of the valerian, I drink something by the magical name of moon milk to chill out during the full moon, and that recipe is below. The more I study the moon, the less I’m surprised by the fact that the full moon has the tendency to disrupt my sleep. The moon has a profound effect on the Earth. We all know that it creates tides, but it also affects the speed at which the Earth spins around its axis, impacts the growth of seeds and plants, influences the behavior of animals, and some even theorize that life on earth would appear at a later time without the moon’s gravity. It’s a powerful energy that has an effect on us all. The next time you have a chance to look at the night sky, take a minute to notice the moon and what it looks like. You may learn something about the state of your own mindset. New Moon energy generally signifies new beginnings, and it’s a good time to go inward and find clarity. Meanwhile, the Full Moon often delivers heightened creative energy and intensified emotions. The phases in between the New and Full moons have their own characteristics as well. It’s all endlessly fascinating. Whether you are in the know about all the moon happenings or not, we think you will love our moon phase calendar. The calendars come in two colors, and each one is 18″ x 24″ in size. They are printed by hand at Sawtooth Editions in Providence, RI on 320 gsm Coventry Rag paper, which is the cr?me de la cr?me of fine art paper. The calendar indicates every full and new moon in 2018, as well as all the phases in between. We poured our hearts into the design, and tried to make a really cool object that also happens to be useful, and will look great on any wall. It would make for a very nice New Year gift :) 2018 is a really special year in terms of moon events, too. The year will start off with a Supermoon at the beginning of January, followed by another Supermoon at the end of the same month. Both January and March will have two full moons. The second full moon in a month is called a Blue Moon, and it’s an incredibly rare event, as the name suggests. On January 31st, there will be a Full Lunar Eclipse, as well as a Supermoon that’s also a Blue Moon (!). Because we have two Blue Moons in January and March, February will be without a full moon, an occurrence sometimes called the Black Moon. Another Full Lunar Eclipse will then occur at the end of July. Now on to the moon milk! The main goal of this drink is to calm and soothe, and you can drink it before bed on any day, it doesn’t just have to be during the Full Moon. I often change up the ingredients depending on how I feel, and my moon milk is not always pink (sometimes it’s yellow, other times it’s white), but there are a few ingredients that remain constant. Let’s break those down: nutmeg is a natural sleep aid, ashwagandha is an adaptogen proven to help deal with stress, cardamom and ginger are great for digestion, ghee/­­coconut oil are full of healthy fats. That whole cocktail will tuck you into bed relaxed and supported. Beet powder, though optional, is a superfood in its own right, full of antioxidants and more, but if you don’t have beet powder, try adding the same amount of ground turmeric to your moon milk. You’ll color your drink a beautiful golden color and get all of turmeric’s anti-inflammatory benefits. G I V E A W A Y: We are giving away 3 lunar phase calendars to our readers worldwide. The winners will get to choose the color of the calendar they’ll receive. To enter the giveaway, leave a comment here telling us about your favorite sleep aid drink, or how the moon affects you personally, until January 1st, 2018. Moon Milk   Print Serves: 1 Ingredients your favorite cups worth of plant milk 3-4 cardamom pods - outer green shells removed ¼ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon ashwagandha ¼ teaspoon nutmeg 1 teaspoon ghee or coconut oil ¼ teaspoon beet powder or turmeric Instructions Warm up the plant milk in a small saucepan over medium high heat until hot but not boiling. Pour the hot plant milk into a high-speed blender. Add the rest of the ingredients to the blender, and blend on high speed until smooth and frothy. Enjoy right away. 3.5.3226 You might also like... Almond Milk and Almond Pulp Cookies Quick Persimmon Eggnog Sweet Potato Buckwheat Snack Bars with Cardamom Strawberry Cardamom Milk .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 Moon Milk & 2018 Moon Phase Calendar Giveaway appeared first on Golubka Kitchen.

Favorite Plant-Based Holiday Recipes

November 21 2017 Golubka Kitchen 

Favorite Plant-Based Holiday Recipes It’s been eight years since we started collecting recipes on this website, and over those years we’ve accumulated quite a few holiday recipe ideas. We thought it was finally time to do a big, comprehensive round up of our absolute favorites. We’ve got you covered on mains and hearty sides, as well as lighter sides, soups, salads, dessert, and drinks. Wishing you and your family a happy and healthy holiday season :) v = vegan, gf = gluten-free, veg = vegetarian, vo = vegan option Mains and Hearty Sides Whole Braised Holiday Cauliflower (v, gf) There’s something so grand and ritualistic about a holiday table centerpiece that took time, care and anticipation. Since most such centerpieces involve meat, one can feel a little left out during the peak of a celebratory meal if meat is not their jam. In this recipe, we applied this grand, ceremonious approach to braising a head of cauliflower. Someone even made a video outlining the entire braising process. Baked Latkes (v, gf) Latkes are my ultimate weakness, but I’ve always dreaded the long and smoky process of frying them. My love for latkes is so strong though, that I had to come up with an easier path to that crispy, golden potato goodness. These baked latkes are SO much easier to make than the traditional fried kind, since the oven does all the main work for you. The flavor and texture are not compromised one bit, I promise. The recipe also includes a beet salad with an avocado mayo, which is to die for. Spaghetti Squash Mung Bean Lasagna (v, gf) This healthful but hearty lasagna employs spaghetti squash in place lasagna noodles. There’s mushrooms, mung beans, kale, carrots, tomato sauce, and an easy almond ‘cheese’ as well. Braised Leeks with Cauliflower White Bean Mash (v, gf) If you’ve never tried braising leeks, you are in for a serious surprise. They are amazing, especially served over a hearty cauliflower and white bean mash. If leeks are not your thing, consider making the mash alone and serve it as a side, to up your holiday mash game :) Sweet Potato and Brussels Sprout Gratin (v, gf) I can’t say enough about this gratin comprised of layers of sweet potato, Brussels sprouts, and caramelized onions, showered with spices and coconut milk. It’s easy to make but so beautiful and satisfying at the same time. Warm Salad of Roasted Cauliflower, Grapes, and Black Rice (v, gf) This will forever be my favorite fall/­­winter salad. It’s all about the contrast of flavors: aromatic black rice, nourishing spiced cauliflower, juicy grapes, and a slightly spicy miso dressing full of umami. Sprinkle in some pomegranate seeds for an extra festive look. Sorghum Beet Risotto (v, gf) This vibrant risotto would make for an excellent side dish at a holiday table, especially if you don’t know what to do with that forgotten bag of sorghum in the back of your pantry :) Curried Squash and Kale Riceless Risotto (vo, gf) Another alternative (aka riceless) risotto option. This one uses riced kabocha squash in place of actual rice. It’s luxuriously creamy, warming, and overall impressive. Root Vegetable Chickpea Flour Quiche (v, gf) This vegan quiche comes together quite magically, with no crust, eggs or cream to speak of. Chickpea flour acts similarly to the egg-cream foundation of traditional quiche and solidifies into a sort of custard when baked at a high temperature. Add a studding of silky root vegetables and greens to that, and you’ve got yourself the perfect, healthful and delicious fall/­­winter quiche. Soups and Sides Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale (v, gf) This is butternut squash soup elevated. The addition of cranberries and pear is as delicious as it is unexpected. There’s a special ingredient that will help aid digestion during a big meal, too. Winter Root and Fennel Soup with Greens and Caramelized Cauliflower (v, gf) A soup that’s both grounding and fortifying, and good enough to serve as an unexpected, colorful starter at the holiday table. Pink Soup with Roasted Onion and Broccoli (v, gf) Another stunning, colorful soup option. Celeriac Parsnip Mash with Crispy Sage (v, gf) We love mashed potatoes, but we also love pairing a bowl of mashed potatoes with another, more interesting mash made with underutilized root vegetables. Both celeriac and parsnips are so uniquely flavored and healthful, it’s no wonder that they make for some delicious mash. Serve it with the Braised Holiday Cauliflower for the ultimate plant-based holiday meal. Miso-Date Ghee Brussels Sprouts (veg, gf) This recipe teaches you how to make your own ghee (golden, clarified butter that has a higher smoke point than normal butter and is low in lactose and casein /­­ not vegan), as well as how to make miso-date ghee, which is too delicious for words. It’s great on roasted Brussels sprouts, as well as everything else in this world. Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings (v, gf) A healthful take on nachos, with crispy sweet potatoes taking the place of tortilla chips. Great for self-serve style, snack-heavy parties. If you don’t want to go through the intricate process of making sweet potato chips, roasted sweet potatoes will work perfectly in their place. Kale Salad with Marinated Beets, Lentils and Almond Cheese (v, gf) This salad is simple but effective: visually stunning, healthful and delicious. Plus, you’ll want to sprinkle that almond cheese on everything! Roasted Parsnip and Pomelo Salad (v, gf) Earthy, nourishing parsnips go so well with juicy, bittersweet citrus. The combination is especially irresistible when sprinkled with spiced and toasted walnuts and raisins. Use grapefruit if you can’t find pomelo. Desserts Apple Pecan Pie with Salted Pumpkin Caramel (v) This is three favorite Thanksgiving pies in one: apple, pecan and pumpkin. It’s decadent and impressive, and a definite crowd-pleaser. (Also pictured in slice form at the beginning of this post). Concord Grape Fruit and Nut Cake (v, gf) Slices of this fruit and nut cake make for a great accompaniment to a cheese plate, as well as an awesome gift basket component. Chocolate Fudge with Fresh Sage and Goji Berries (v, gf) The super-festive appearance of this decadent, frozen fudge basically speaks for itself. Rum and Raisin Bundt with Orange and Miso Glaze (v) The universally loved combination of rum and raisins is elevated by a sweet and subtly salty orange and miso glaze in this vegan bundt recipe we developed for Food & Wine. Sweet Potato Caramel Nougat (v, gf) Oh man, this nougat! Not as sticky or sweet as traditional nougat, this one has a caramel-like complexity from our trademark sweet potato caramel. There is a studding of toasted nuts and cookie crumble throughout each slice, too. Great for homemade gifts or party platters. Upside Down Citrus Polenta Cake (v, gf) This cake is a crowd pleaser through and through. It’s got it all in terms of stunning looks and bright, special flavor. Black and White Chocolate Pudding (v, gf) These elegant, black and white chocolate pudding cups are easy to put together, but very impressive and full of whole food ingredients. Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache (v, gf) If you are looking for a grand and fun cake project, but still want something wholesome and not too sugary, look no further than this stunner of a cake. Hibiscus Orange Blossom Turkish Delight In this recipe, we’ve updated the old school treat with the use of healthful ingredients, and the beautiful, floral flavors of hibiscus and orange blossom. Serve these Turkish delights alongside tiny tongs at a holiday party for the ultimate, fancy dessert experience :) Banana Toffee Tart (v) This tart is worth making just for the vegan date toffee alone, but combine that with a (vegan) buttery crust and caramelized bananas, and you’ll forever be everyone’s favorite host. Parsnip Cake with Candied Kumquats (veg, gf) Another crowd favorite from a few years ago, this cake is like carrot cake, but made with parsnips in place of carrots. The parsnips yield their moisture and delicate flavor to the cake dough, which is then layered with a cream cheese frosting and topped with candied kumquats. This recipe can easily be veganized – just use maple syrup in place of honey to candy the kumquats and make the frosting. Honey-Roasted Pears with Vanilla Cashew Cream (veg, gf) All the components of this dessert can be made ahead of time, and assembled later. The cashew cream is not your average cashew cream, either – it’s extra-fluffy with the help of a special ingredient. White Chocolate Blood Orange Mousse Tart (v, gf) This delicate white chocolate mousse tart is flavored and colored with the juice and zest of blood orange. You also have the option of skipping the crust and making the mousse alone. Just distribute it amongst little ramekins for individual servings. Pumpkinseed Butter Goji Cookies (v, gf) These cookies are crunchy on the outside, chewy on the inside, and incredibly buttery throughout. Their unexpected green coloring looks beautiful, contrasted by the red topping of goji berries. Kabocha Squash Ice Cream with Maple Roasted Pecans (veg, gf) Winter squash does beautifully in ice cream, especially the naturally sweet, bright orange kabocha squash. In this recipe, kabocha ice cream is swirled with a simple, tart cranberry sauce and topped with maple pecans. This recipe can easily be vegan – just use maple syrup in place of honey. Miso Caramel Popcorn (v, gf) It’s entirely possible to make really good caramel popcorn at home! This popcorn is sweet, salty, and incredibly addicting – you’ve been warned :) Drinks Rosemary Hot White Chocolate (v, gf) This hot white chocolate is both cozy and decadent, with unexpected, warming notes from rosemary and a perfectly smooth, frothy consistency. Quick Persimmon Eggnog (v, gf) This is eggnog for both the adventurous and the health-conscious. Much lighter than the original, but still perfectly creamy and satisfying. Spiced Kombucha Moscow Mules (v, gf) This is the perfect winter cocktail for those of us who don’t drink alcohol, but still want to participate in the celebratory ritual of clinking glasses and toasting with something special and delicious. Pear Cranberry Chai (v, gf) This cozy chai is brewed with the addition of pears and cranberries, which takes the flavor to the next level. Simply put, it’s the best chai we’ve ever had. H A P P Y   H O L I D A Y S  !  !  !   The post Favorite Plant-Based Holiday Recipes appeared first on Golubka Kitchen.

16 Refreshing Margarita Recipes to Cool You Down This Summer

August 2 2017 Oh My Veggies 

When it comes to summer cocktails, an ice-cold margarita cant be beat! Here are 16 of our favorite margarita recipes to keep you cool and refreshed.

Minty Aloe and Cucumber Lemonade

June 11 2017 Golubka Kitchen 

Minty Aloe and Cucumber Lemonade Have you ever tried adding fresh aloe vera to your drinks? As soon as the days get unbearably hot around here, I like to keep a few aloe leaves in my fridge for a good number of reasons, especially for healing unexpected sunburns and making the most refreshing post-beach tonics. Aloe is one of those amazing, all-purpose healing plants; it’s anti-inflammatory, anti-viral, helps lower cholesterol, works wonders when applied topically to skin by moisturizing it and helping ease acne and blemishes, and the list goes on and on. If you’ve never taken apart a fresh aloe leaf before, its insides are made up of a clear, jellyfish-like material, which is where most of the healing magic is contained. The problem is that on its own, the flesh is quite bitter and soapy. I’ve noticed that citrus really helps neutralize that unpleasant taste, so I love adding aloe to lemonade. This lemonade recipe is pretty special – it’s just the most refreshing thing you can think of after a hot day outside. It’s minty, with a cooling effect from the cucumber and a nice tartness from freshly squeezed lemon juice. I also think it would make for a great summery cocktail mixer, if you feel so inclined :) One last aloe tip – when I’m cutting apart an aloe leaf in the kitchen and putting most of the flesh into the blender, I rub the green skins with any leftover flesh on my (clean) face, which makes for a refreshing face mask. There are some links below, Sunday hugs to you, friends. The Next Gluten Matthew Kenney on Pardon My French Human Design BodyGraph – sort of like an astrology birth chart, but it combines a bunch of traditional sciences like astrology, the Hindu-Brahmin Chakra system, the Zohar or Kabbalah, and the IChing to map out a ‘body graph.’ We found ours to be pretty accurate and fascinating. Patti Smith on Singing at Bob Dylan’s Nobel Prize Ceremony (make sure to watch the video) Six Seasons: A New Way with Vegetables – I’ve got my eye on this cookbook Roasted Poblano and Jackfruit Tacos – can’t wait to make these Our Youtube Channel – we are obsessed with making videos! Minty Aloe and Cucumber Lemonade   Print Serves: 5-6 cups Ingredients 1 packed cup mint sprigs, plus more for serving 3 cups purified water half of a large cucumber 1 large aloe leaf 1 cup freshly squeezed lemon juice (4-5 lemons) ¼ cup maple syrup Instructions Bruise the mint a bit by rubbing it between your hands. In a small saucepan, combine the mint sprigs and water, bring to a boil and let cool to infuse. Once cool, strain the mixture into an upright blender and discard the mint sprigs. Cut the cucumber half in half lengthwise and scoop out the seeds. Optionally, shave off a few cucumber ribbons with a vegetable peeler for serving in the glass. Roughly chop the cucumber and put it into the blender. Cut the white base off the bottom of the aloe leaf, then cut off the spiky sides. Cut off the top layer of the skin lengthwise. Scoop out all the flesh into the blender using a spoon. Add the lemon juice and maple syrup to the blender and blend everything until smooth. Let cool completely in the refrigerator. Serve over ice, with cucumber ribbons and more fresh mint leaves. 3.5.3226 You might also like... Pi?a Colada Milkshake - Ice Cream Sunday Raw Spearmint and Chocolate Cheesecake Superberry Smoothie Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Minty Aloe and Cucumber Lemonade appeared first on Golubka Kitchen.

Pretzels and mozzarella bites at an all vegan bar/music venue in...

January 3 2017 quarrygirl  

Pretzels and mozzarella bites at an all vegan bar/music venue in... Pretzels and mozzarella bites at an all vegan bar/­­music venue in Portland. My new favorite spot ever. Cocktails, cheap beer. The sandwiches are killer as well. #vegan #portland (at Black Water)

Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway)

August 31 2016 Golubka Kitchen 

Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway) Hey friends, this is Masha. I usually do the photos and editing around here, but I am now venturing into doing some full posts as well. Today I’m excited to share some photos I took this past weekend in magical Woodstock, NY and its surrounding areas, along with a dish my boyfriend and I cooked there from Kristin Donnely’s beautiful new cookbook, Modern Potluck. True to its title, the book offers plenty of original, make-ahead recipes for gatherings, where contribution in the form of food is encouraged, along with useful potluck prep tips. Despite this wonderful theme, however, the recipes are very appealing to make and eat at home just as well. The book is not vegan or vegetarian (perfect for omnivores), but offers plenty of vegetarian, vegan, dairy-free and gluten-free options. Some of the recipes that caught our eye include Potato Salad with Fennel and Pickly Things, Miso and Molasses Baked Beans, Samosa-Filling Stuffed Poblanos, Vegetarian Borscht Salad, and Vegan Caprese Salad. All the photography is done by Yossi, who is one of our favorite food photographers in this whole wide world. We are giving away a copy of the book too, so read on for the giveaway details. I live in NYC, and my man and I have been thinking about getting away from the city to explore Upstate New York for a while. We finally got it together on one of the last weekends of summer and had the most incredible time. Woodstock exceeded all my expectations – I knew it would be nice, but didn’t expect it to be as breathtaking as it was, and now I daydream about one day moving there. The whole town seems to be woven into the woods, and this time of year, the forest is thick with green leaves and sweet summer air, accompanied by bird and cricket songs, scurrying chipmunks, and majestic deer. At night, it’s dark enough to see the Milky Way, of which we are very deprived in the city. We rented this Airbnb – a cottage built by the owner, an artist, and secluded in the woods, right off his main property. The place was amazing, from the layout and tree-filtered light streaming through the windows all day, to all the well-considered, hand-crafted details. The kitchen was very well equipped for all the cooking we did, and there is an outside grill, as well as a fire pit. It’s technically in the town of Saugerties, but very close to the main stretch in Woodstock, The Big Deep and Opus 40. Big Deep  A popular swimming hole in the area. You leave your car in an unpaved parking lot in the woods and follow a short trail to the water. We were there right around golden hour and I felt like I was in a fairy tale – the water was clear and refreshing, with sunrays streaming through the surrounding tall trees. As we witnessed, it can get crowded at the immediate entrance off the trail, but if you walk away from the main area a bit, you can find plenty of quieter, semi-private spots for taking a dip. Opus 40 A huge environmental sculpture, built by sculptor Harvey Fite over the course of 37 years in an abandoned bluestone quarry. Fite originally planned out the space as an outdoor sculpture gallery, and had a 40 year plan for finishing it, but died on the 37th year of completion. The structure is composed of curving steps, levels, passageways and water pools, and the entire thing is built without cement, inspired by ancient Mayan building techniques, and using old quarrymen’s tools. Everything about Opus 40 is incredibly impressive, and the whole time, I felt like I was walking around an alien-built playground. It’s also a great spot for eating lunch – there are plenty of places to sit down and enjoy the view. Kaaterskill Falls A 260 ft waterfall, one of the highest in New York. We overheard someone talking about it at a cafe and decided to check it out, and so glad we did. It’s a drive away from Woodstock, around 20 minutes, up a serpentine road and into the Catskills. The amazing thing about this waterfall is that there are trails leading to both the crest of the waterfall, where it first begins to drop, and the bottom, where it makes a nicely-sized pool, and you can swim in both places. As in, you can stand under a waterfall (!) and you can swim in river pools, in water which will be dropping hundreds of feet after it brushes past you. Insane. This was the last thing we did before heading back to the city, and it was the perfect closing to our trip. Some food-related places we liked: Kingston Farmer’s Market There are plenty of farmers markets in the area, but we only got to try out this one. A very nice, medium-sized farmer’s market with a good number of produce stands. The August produce was absolutely beautiful – heirloom tomatoes the size of a baby’s head, jewel-colored eggplants, ground cherries, peaches, shiso leaf (!), purslane, etc, etc. Open Saturdays 9am-2pm. Bread Alone We buy this company’s bread in NYC and were interested in visiting one of their home stores, since the company originated in the Catskills. This location sells many different varieties of their bread, a ton of pastries, coffee (Irving Farm) and sandwiches. Good for breakfast and lunch. Shindig Good burgers (they do have a brown rice and beet veggie burger for the veggie-inclined) and sandwiches (veggie melt), but I liked the watermelon gazpacho special I got the most. The cocktails are also fun, generously sized, and unique – their booze of choice seems to be soju and sake. Provisions Went here for lunch. A modern deli that bakes its own bread, pickles their own veggies and uses local produce. Lots of interesting sandwich options and a few salads. Sunflower Natural Foods Market A very well stocked local health food store. Fruition Chocolate  A local bean to bar chocolate company that offers a variety of chocolate bars for all tastes. They even sell a 100% cacao bar! Vinnie’s Farm Market A crazy place we stopped at on the way back from Kaaterskill Falls. A family-owned produce stand and store with a TON of homemade canned goods, from pickles to jams to hot pepper spreads, pastries and bread, homemade butter, farm eggs and milk. The amount of product they have is almost overwhelming, and the whole place feels like a step back in time. Since the cottage we rented was so cozy, we had no problem staying in for dinner and cooking with all the amazing produce we got at the farmer’s market. I’d been flipping through Modern Potluck the week prior, and was really attracted to the cover recipe for Spice-Roasted Carrots Over Lentils, which seemed perfectly simple, and like a good accompaniment to the grilled pizza we were planning on making in Woodstock. We loved the dish, it was a breeze to make and had all the elements I love in a side dish – substance from lentils and carrots, sweetness from dates, complexity from the spices and a fresh finish from the herbs. I imagine that bringing a platter of these lentils to a potluck would definitely earn you a status of a famous cook among your friends. Giveaway: For a chance to win a copy of Modern Potluck, leave a comment with your favorite potluck dish and a working email until Wednesday, September 7th, 2016. Spice-Roasted Carrots with Lentils from Modern Potluck   Print Serves: 8-16 Ingredients for the carrots 3 pounds real baby carrots or other small carrots - scrubbed if organic, peeled if not 3 tablespoons extra-virgin olive oil 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon ground cumin salt and freshly ground black pepper ½ cup tender fresh herb leaves - cilantro/­­dill/­­tarragon/­­mint/­­basil - roughly chopped, plus more for garnish ¼ cup finely sliced pitted medjool dates, dried figs or prunes for the lentils 1 pound dried black beluga or french green lentils salt and freshly ground black pepper ¼ cup extra-virgin olive oil 1 large onion - quartered lengthwise, peeled and thinly sliced crosswise 1 tablespoon minced garlic (about 2 large cloves) 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon ground cinnamon 3 tablespoons fresh lemon juice 1 cup fresh cilantro leaves - roughly chopped plain yogurt or cashew cream for serving (optional) Instructions prepare the carrots Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. In a large bowl, toss the carrots with olive oil, coriander, paprika and cumin, and season generously with salt and pepper. Spread the carrots out on the baking sheets. Roast, rotating the baking sheets halfway through and shaking the carrots, for 20 to 30 minutes, until the carrots are nicely browned and tender. Let the carrots cool slightly, then transfer to a large bowl and toss with the herbs and dates. prepare the lentils In a medium saucepan, cover the lentils with water by 2 inches and bring to a boil. Simmer over medium heat until tender, 20 to 25 minutes. Drain the lentils, reserving ½ cup of the cooking liquid and season with salt. In a deep skillet, heat the olive oil over medium heat. Add the onion and season generously with salt. Cook, stirring frequently until lightly browned, about 15 minutes. Add the garlic, coriander, cumin, and cinnamon, and cook until fragrant, about 1 minute. Add the lentils and reserved cooking liquid, and cook until heated through, 2 to 3 minutes. Stir in the lemon juice and the cilantro. Arrange the lentils on a platter and top with the carrots. Garnish with more herb leaves and dollops of yogurt/­­cashew cream and serve warm or at room temperature. potluck prep The lentils and roasted carrots, without the herbs and dates, can be refrigerated separately, overnight; bring to room temperature before serving. Bring the dish to the potluck already assembled with the vegetables on top of the lentils, then garnish with yogurt/­­cashew cream and herbs just before serving. Notes I halved the recipe for two people, but giving you a whole one here as per the book. 3.5.3208 You might also like... Market Berry Salad and a New York Weekend Pineapple and Mango Tart Raw Zucchini Spaghetti with Marinara Sauce Summer Market 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 Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway) appeared first on Golubka Kitchen.

Mexican Street Food Dinner Party

June 7 2016 The Lotus and the Artichoke 

Mexican Street Food Dinner Party Mexican Street Food Dinner Party Saturday 25.06.2016 at Chaostheorie in Berlin In a few weeks, I’ll be cooking up an amazing, all vegan Mexican Street Food Dinner Party with many of my most favorite recipes from The Lotus and the Artichoke MÉXICO for 40 lucky guests. In only 3 days the tickets were SOLD OUT… and we’ve got 10 people on the waiting list. Possibly we’ll free up a few more places and let more people join us. This is a dinner party I’ve been wanting to put on for years. I’m excited it’s finally going to happen! I’ve done smaller Mexican dinners, but never for more than 20 people. If all goes well (I expect it will be a smashing success) I’ll be doing more big dinner parties like this, not just in Berlin, but in other cities and countries. This is not the first dinner party I’ve done! Several times a year I put on vegan dinner parties, and so far I’ve had the pleasure of cooking for groups of 8 to 50 people in Berlin, Munich, Hamburg, Mainz, Solingen, and Vienna. Just to name a few. I’ve done Sri Lankan dinner parties, Mexican dinner parties, North and South Indian dinners, American Diner Classics, and one of my favorites: Around the World dinner parties… all with vegan recipes inspired by my travels to 50 countries all over the planet. Here’s the menu plan for the night: THE FOOD - Chiles Rellenos – fried stuffed peppers & Red Chipotle Sauce - Jackfruit Tacos & Mango Salsa - Tostada Supreme (Soy Chorizo) & Guacamole - Spinach Mushroom Sopes & Salsa Verde - Apple Pineapple Empanadas - Lemon Caramel Coconut Flan THE DRINKS - Frozen Margaritas (with/­­without alcohol) - all of the awesome Chaostheorie cocktails & drinks This event is sold out, but if you’d like to find out about future events or make arrangements with me to cook for you (or with you) wherever you might be in the world… Sign up for the newsletter, send me an email from the CONTACT page, and be sure to LIKE The Lotus and the Artichoke on Facebook. You can also follow my cooking and travel adventures here: The Lotus and the Artichoke on Instagram and get some hilarious insight into my day to day silliness and fun on SNAPCHAT: lotusartichoke Here’s a photo of me getting it on in the kitchen of our little apartment in Guanajuato, Mexico, where I stayed for about a week while traveling and living in Mexico for 3 months to research Mexican food, ride some waves, and escape the German winter. The post Mexican Street Food Dinner Party appeared first on The Lotus and the Artichoke.

7 Tips For Eating Healthy During the Holidays

November 24 2015 Vegetarian Times 

We asked the instructor for our popular 6 Weeks to Plant Powered Weight Loss online course to give us her best tips for keeping up with healthful eating around the holidays. Besides these tips, check out Saras 80-plus healthful, easy-to-make recipes from the course.   These Dark Chocolate Peppermint Patties are in our Plant Powered Weight Loss Course!   Cookies! Pie! Eggnog! The holidays are approaching quickly, which means youll soon be at holiday get-togethers featuring rich beverages, multiple mains, and decadent desserts that can disrupt your normal eating routine. Most people dont want to give up holiday foods and parties, so go ahead and enjoy, but make a commitment to celebrate with mindfulness and balance. Below are seven simple tips to help you keep the pounds off now, so you can avoid resorting to extremes later.   7 Ways to Still Eat Healthy During the Holidays 1. If you dont love it, leave it Instead of piling your plate sky high with everything in sight, choose only the foods that you absolutely love, and the holiday treats that really excite you. If a food doesnt thrill you, dont put it on your plate. 2. Ditch the guilt If you make a conscious choice to enjoy seasonal treats, give yourself permission to savor them guilt-free and then get right back on track with good eating habits. 3. Alternate alcoholic beverages with sparkling water Avoiding alcoholic beverages altogether during the holidays may be tough, so when you do imbibe, alternate your cocktails with sparkling water. This will help cut down on calories and leave you feeling hydrated. 4. Say no to food pushers Whether its your mothers famous stuffing or your best friends holiday fudge, you might feel bad about refusing homemade treats even though your waistline is at risk. Remember you can smile, politely decline, and offer a compliment. They will still feel loved, and you havent had to compromise your health goals. 5. Dont save up calories Skipping meals in order to save up for a holiday party will backfire every single time. I repeat, every single time. Skipping meals can result in low blood sugar, which leads to cravings. Instead of saving up for a big meal, make sure to eat balanced meals and snack on fresh veggies and fruit throughout the day. 6. Dont bring it in the house To avoid the siren call of tempting foods, keep them out of your house, and load your refrigerator and pantry with fresh, healthful foods that are good for your mind and body. 7. Increase good fats  Be sure to incorporate healthful fats in each meal and snack. They help you feel fuller longer and can help reduce cravings for sweets. Some good choices include avocados, raw nuts and seeds, almond butter, coconut, and coconut oil.

Deluxe Butternut Macaroni n Tease

February 18 2015 My New Roots 

Deluxe Butternut Macaroni n Tease Im over winter, but winter definitely isnt over. Although I really cant complain about the balmy temps here in Denmark, its dark and damp and I would probably pay a lot of money to see the sun right about now. And my heart does go out to all my family and friends freezing their tooshies off stateside. Yikes! Im here to help. Or at least, this recipe is here to help. Like most kids, I ate a lot of macaroni and cheese growing up, the kind that came in a blue box with the magical, neon orange flavour powder. Sometimes my mom would toss in a few slices of bell peppers and cocktail wieners and my brother and I felt like kings. Kings! Those were the days. In fear of falling short of that level of awesomeness, I havent actually attempted to make mac n cheese on my own past the days of high school. Until recently this winter, a gnawing hunger for warmth, comfort and nostalgia took hold and just wouldnt let go. If youre anything like me (a human) youll love tucking into this tasty meal every week until spring hits. So, what makes this mac n tease a tease? Its vegan! Not one speck of cheese or milk or butter or cream in sight. Nope. Instead the delectable sauce is a winning combination of roasted butternut squash and garlic, creamy butter beans, and cheesy nutritional yeast. Although not exactly like the cheese sauce of yore, it is still completely smooth and creamy, rich, unctuous, and deeply satisfying when combined with fat noodles and the most amazing non-breadcrumb-topping made out of sunflower seeds. Thats right. Nutritional Yeast: A Cheesy Tease Although the name is slightly unappealing, nutritional yeast is a delicious and versatile seasoning to have in your pantry. Made from a single-celled organism called, Saccharomyces Cerevisiae, the yeast is grown on cane or beet molasses, fermented, then deactivated with heat to stop the growing process. The yeast is sold both as flakes and powder (use half the amount of powder if a recipe calls for flakes). The natural colour of nutritional yeast is vibrantly golden. The flavour is often described as cheesy, which makes it a perfect substitute for dairy products in dressing and sauces. I sprinkle nutritional yeast on popcorn, salads, sandwiches, soups, blend a little into hummus and other savory dips. Because of its high nutritional content, many people treat nutritional yeast as a food supplement. First and foremost, nutritional yeast is an excellent source of B-vitamins, and in many cases B-12 (though not all brands, read the label to make sure). Our bodies need B-vitamins to convert food into energy, keep stress at bay, alleviate insomnia, nervousness, fatigue, PMS, and mood swings (so, kind of important). Nutritional yeast also contains high amounts of protein with 4 grams per tablespoon, and contains 18 amino acids. It is a good source of dietary fiber, folic acid, selenium, and zinc. It is gluten-free and vegan. In North America nutritional yeast is available at natural grocers and bulk food stores. In the UK, it is sold under the brand name Engevita; in Australia, it is called savory yeast flakes; in Scandinavia it is sold as yeast flakes or B-yeast /­­ B-gaer (due to the high B-vitamin content). Among cool kids, nutritional yeast is referred to simply as nooch. Drop that bomb at your next vegan potluck for major street cred. It should also be noted that nutritional yeast is not the same as brewers yeast, dry active yeast or baking yeast. Do not use these as a substitute for nutritional yeast in any recipe. It will be gross. If you suffer from Candida or suspect that you have yeast issues, not to worry. Nutritional yeast is totally safe and will not infect you or exacerbate yeast conditions. It should be avoided however by those that are allergic to yeast and yeast products, like bread products, grapes and beer. The shape of pasta you use for this really matters. I chose a large, deeply ridged, tubular pasta that said macaroni on the package, but its much closer to rigatoni if you ask me. Rigatoni, penne, classic macaroni, ziti, or even conchiglie (shells) would work here, as the ultimate goal is to get as much sauce in and around each noodle as humanly possible. In fact, I guarantee when you make the sauce youll be questioning my recipe amounts - there is a lot of it, people. But once you pour it over the cooked pasta and start stirring, it magically disappears into the nooks and crannies only reappear later in your mouth, like a rich and savoury flavour explosion from heaven. Tubes work best for obvious reasons, but Ill let you decide how you want your sauce delivered. And I hope that it goes without saying that you should make an effort to find the most high-vibe pasta you can. There are so many on the market these days, even at regular grocery stores, so no excuses! No white pasta! And yes, there is topping. In keeping with the gluten-free theme I went with a Sunflower Crumble Topping that I am quite chuffed about. Its savoury, crunchy, and totally takes this meal to the next level - better than breadcrumbs I tell ya! And its delicious not only on mac n cheese, but garnishing avocado toast, grain salads, and roast veggies. You may have a little extra of the topping, but my casserole dish is relatively deep and narrow compared to most, and I wanted to make sure you had plenty to cover the top of yours. If you want to save time and skip steps, the pasta and sauce alone is super delish all on its own. But. The topping. After cooking up this meal, I looked around the kitchen at the dish carnage and shrugged my shoulders. You know why? So worth it. Yes, you will use pretty much every cooking element and piece of equipment you own, but make it a Sunday project, invite some buds over and have them clean up. You did cook them a totally awesome meal after all, its the least they can do.      Print recipe     Deluxe Butternut Macaroni ‘n Tease Serves 6 Ingredients: 1 large butternut squash (mine was 1.25kg /­­ 2.75 pounds) 4 cloves garlic 1 Tbsp. coconut oil 1 1/­­2 cups /­­ 250g cooked butter beans (about 1 can) 3/­­4 cup /­­ 45g nutritional yeast flakes 1 tsp. Dijon mustard 1 1/­­2 tsp. fine grain sea salt 2 tsp. paprika 2 Tbsp cold-pressed olive oil 1 tsp. apple cider vinegar 2 - 3 cups /­­ 500 - 750ml plant-based milk, as needed (I used rice milk) 4 cups /­­ 340g whole grain gluten-free macaroni (or your favourite pasta) Sunflower Crumble Topping 1 cup /­­ 130g sunflower seeds 1 Tbsp. coconut oil 2 Tbsp. nutritional yeast flakes 1/­­2 tsp. fine grain sea salt 1/­­4 tsp. garlic powder 1/­­4 tsp. ground paprika parsley for garnish, if desired Directions: 1. Preheat oven to 400°F/­­200°C. Peel and cube butternut squash, peel the garlic cloves, and place everything on a baking sheet with the coconut oil. Place in the oven to melt coconut oil, remove from oven and toss to coat, then set them back in the oven to cook, about 15-20 minutes. The butternut should be slightly blistered and tender. 2. While the squash is roasting, make the Sunflower Crumble Topping. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool. Place them in a food processor with the remaining topping ingredients and pulse several times to combine and chop up some of the seeds. Season to taste. Set aside. 3. Transfer the roasted squash and garlic it to a blender with all ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable sauce. Add milk until the blend is smooth, creamy and just the right consistency. 4. Set a pot of water on to boil with plenty of salt. Cook pasta according to package directions. Drain, and return to the pot, drizzle with a little olive oil, toss to coat, and keep the lid on to retain the heat. 5. Pour sauce over the pasta in increments and keep stirring so that it folds into all of the nooks and crannies. You should be able to use up all of the sauce, but if you have any leftovers serve them with the finished dish or store in the fridge for up to 3 days. 6. Turn down the oven temperature to 325°F/­­160°C. Transfer the pasta to a casserole or baking dish. Sprinkle the top generously with the Sunflower Crumble Topping. Bake until warmed through and golden on top, about 20 minutes. Garnish with chopped parsley, if desired. Serve hot.

How to Edit Your Cookbook Collection

December 2 2014 Vegetarian Times 

How to Edit Your Cookbook Collection If your ever-growing cookbook collection is starting to take over valuable real estate in your kitchen, perhaps its time you spend an hour or so weeding through it. After all, the holiday season is high time to donate or re-gift some of your lesser-loved volumes--as long as the pages arent stuck together. Since parting can be such sweet sorrow, here are 5 tough-love rules for how to edit your cookbook collection: 1. Many of the recipes include a key ingredient thats no longer in your diet, such as meat, fish, dairy, gluten, or other taboo ingredient that you are currently avoiding. 2. If its available as an e-cookbook for a few easy clicks and less than the price of a cocktail, say sayonara to sticky pages and hello to the digital age. 3. You fell in love with the restaurant and left with the cookbook, but the one recipe you tried cost you more in ingredients than your restaurant bill. 4. The recipes send you on a scavenger hunt for hard-to-source ingredients. If you have to go to more than two locations to find all the ingredients, its probably not worth the carbon emissions, or the hassle. 5. The recipes require cooking gear that you have no intention of ever owning, such as an ice-cream maker, pasta press, or a dehydrator. If the tool isnt currently on your holiday wish list, toss it. How do you decide which cookbooks should stay and which should go? Share in the comments below.

Cocktail Green Peas Samosa

October 1 2014 Manjula's kitchen 

Cocktail Green Peas Samosa Cocktail green peas samosas are tasty treat. These bite-sized crispy samosas are filled with spicy green peas. This was my mother’s go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration!  Of course they taste out of this word when served hot. Serve with tamarind chutney. Recipe will make 24 Samosa, and will serve 6. Preparation time: 15 minutes. Cooking time: 30 minutes Ingredients: For crust - 1 cup All Purpose flour (plain flour or maida) - 1 tablespoon sooji fine (semolina) - 1/­­4 teaspoon salt - 2 tablespoons oil - Approximately 1/­­3 cup look warm water For filling - 2 cups boiled green peas I am using frozen green peas - 2 tablespoons oil - 3 teaspoons coriander powder (dhania) - 1 teaspoon red chili powder - 1 teaspoon mango powder (amchoor) - 1/­­4 teaspoon garam masala - 3/­­4 teaspoon salt (adjust to your taste)  Method for Dough - Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed). - Knead the dough to make it smooth and pliable. - Cover the dough and let it sit least ten minutes. To Make Filling - Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt. - Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes. - Turn off the heat and let the let the filling cool to room temperature. Making samosas - Knead the dough for a minute. - Divide the dough into 12 equal parts and roll into balls. - Roll each ball about 4-1/­­2-inch diameter and cut each circle in half. - Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. - Fill the cone with about 1 teaspoon of filling. Press this filling down. - Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely. - Continue filling the rest of the samosas. - Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly. - Place the samosas in the frying pan a few at a time, they should not overlap. - After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly. - Take the Samosas out over paper towel; it will absorb extra oil. - Cocktail Samosa goes well with tamarind chutney. The post Cocktail Green Peas Samosa appeared first on Manjula's Kitchen.

Olive Bar Medley with Tofu Feta

August 18 2014 VegKitchen 

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

Meatless Monday Restaurant Roundup

July 24 2017 Meatless Monday 

Meatless Monday Restaurant RoundupThis Monday, were putting the spotlight on five restaurants around the United States that are participating in Meatless Monday! Every week, they offer discounts and vegetarian specials to their customers, giving them delicious meat-free options at their favorite places. The list of restaurants that have joined Meatless Monday continues to grow, and here are five to keep an eye on! 1. Harvest Seasonal Grill & Wine Bar, Multiple Locations: With its focus on local, sustainable cuisine, Harvest Seasonal Grill & Wine Bar has a plentiful selection of healthy meal choices including several vegetarian choices. For Meatless Monday, CEO Dave Magrogan has one recommendation in particular: “I love the Spicy Tofu Stir Fry. The sweet flavors of the pineapple and coconut jasmine rice combine with spicy flavors, peppers, baby bok choy, snow peas and eggplant to create a great flavor profile. This dish is satisfying and filling without a high calorie count. The tofu gives a nice protein boost. Overall its a very well-rounded vegetarian dish for someone looking for bold flavors and solid protein content.” 2. Tattooed Mom, Philadelphia, PA: This Philly food joint can bring townies of all stripes together for cocktails and sandwiches. On Meatless Monday, the vegetarian sammies get the spotlight: “Our world famous Vegan Pickle Fried Chickn Sammy is a Meatless Monday favorite at Tattooed Mom. Our house brined vegan chicken is topped with fried pickles, lettuce, tomato, onion and crystal hot sauce mayo, all on a brioche bun. You’ll find it here, along with our full line up of 10 vegetarian and vegan delights, on special for half price EVERY Meatless Monday from noon – 10pm.” 3. Burrito San, Miami, FL: Burrito San has become famous for its sushi burrito, making it a great destination for pescatarians and sushi lovers alike. Their Meatless Monday features $10 lunch specials including vegetarian sushi options. Marketing manager Mitzi Napoles has a favorite: “The Buddhas Belly Burrito roll is the perfect Meatless Monday choice. It has a satisfying heft from the portobello mushrooms and a great contrast of flavors and textures. We also have it available as a Salad or Poke option if Giant Sushi rolls are not your thing!” 4. Forage, Cambridge, MA: Forage works with local farmers, foragers, and fisherman to bring sustainable, healthy cuisine to its Cambridge customers. But on Meatless Monday, seasonal veggies get a starring role. From owner and manager Stan Hilbert: “We love our veggies and the farmers that grow them. Meatless Monday is one way for us to support our farmer friends while highlighting seasonal and local produce and offering something different every week. We feature veggies in savory and sweet courses. We have a $39 four-course vegetarian or vegan tasting menu available every day of the week, but on Mondays we throw in another two courses for the same price!” 5. BeWiched, Minneapolis, MN: A believer in old-world culinary traditions, BeWiched certainly doesnt shy away from meat on their menu of deli sandwiches. However on Mondays, they offer up something different for their Meatless Monday specials. From Ally Dahlberg, Director of Marketing, Catering & Sales: “Every Monday, we offer a new seasonal plant-based sandwich as an ode to #meatlessmonday. This is Farmer Bob (pictured above). He comes in at least once a week and sells us fresh produce picked from his farm. He recently harvested some tomatoes that we used for a Fried Green Tomato sandwich special. It doesn’t get any more farm-to-table than that!” Honorable Mentions: We cant leave out restaurants that go meat-free every day! Here are two vegan food joints that cater to everyone who loves great, sustainable, healthy meals! Choices Café, Florida (multiple locations): Choices goes meat-free every day of the week, in case you forget to stop in on Monday! Their mission statement: “Our mission is to inspire compassionate choices by serving delicious, healthy, and organic plant-based food prepared with love for people, animals and the planet.” VO2 Vegan Café, Cambridge, MA: Another spot with all vegan offerings is VO2 Vegan Café, which welcomes diners of all preferences who just want to treat themselves to something healthy and delicious. From VO2 manager Stephanie Kirkpatrick: All our food is 100% vegan, so everything is meatless and we celebrate Meatless Monday every day! It’s so wonderful when vegans and vegetarians come in and are so excited that they don’t have to ask about ingredients because they already know everything is vegan. Many meat-eaters also love our food and look at it as an awesome and easy way to enjoy delicious food knowing they are eating healthier, for themselves and our planet. Does your favorite restaurant participate in Meatless Monday? Wed love to feature them on our site! If you own a restaurant and are considering taking part in Meatless Monday, let us know! Send us an email: info@meatlessmonday.com. The post Meatless Monday Restaurant Roundup appeared first on Meatless Monday.

cocktail samosa recipe | party samosa recipe with samosa sheets

March 25 2017 hebbar's kitchen 

cocktail samosa recipe | party samosa recipe with samosa sheetscocktail samosa recipe | party samosa recipe with samosa sheets with step by step photo and video recipe. traditionally samosas are prepared by stuffing aloo and peas in a plain flour or maida based roti which is then deep fried to crisp. however this recipe is a unconventional and prepared with sheets or rolls and the folded into a cone or triangular shaped pockets which is then later deep fried. Continue reading cocktail samosa recipe | party samosa recipe with samosa sheets at hebbar's kitchen.

A Summer of Ice Cream

September 3 2016 Golubka Kitchen 

A Summer of Ice Cream Somehow, we’ve reached the weekend that is considered by many to be the last hurrah of summer. It always goes by in a blink, and every year, the blink seems like the fastest one yet. Though very sentimental, I also can’t help but feel some excitement toward the cooler temperatures, fall produce and general coziness to come. At the beginning of this summer, we gave ourselves a challenge to come up with a new ice cream to post here every Sunday. We are happy to have fulfilled the plan, and the result consists of twelve original ice cream recipes that we are very proud of (+1 recipe from an author we love). Sometimes, I really love setting difficult-but-realistic goals for myself that I know will make me grow, whether personally or professionally – this one made me grow in both ways. Some weeks, it was definitely challenging to think up yet another frozen treat, but mostly, it was very rewarding and quite fun. I generally find myself having a more lighthearted approach, when it comes to ice cream recipe development, as opposed to the more serious savory recipes. The abundance of summer produce made the process of coming up with new flavors quite fluid, and I worked with what was available. Below, a round up of our summer of ice cream. It’s neat to see it all lined up chronologically, starting with rhubarb in the early summer, followed by strawberries, peaches, very light sorbets for the hottest of days, tropical milkshakes, and my youngest daughter’s birthday cake. We are currently brainstorming ideas for a similar weekend series to run during the colder months of the year, and would love to hear from you on what kind of recipes you’d like to see (snacks? sandwiches? soups? It doesn’t have to start with an S!). Have a lovely weekend :) Rose and Rhubarb Frozen Yogurt – Frozen yogurt is one of the easiest frozen treats to make, especially if you have an ice cream maker. All it takes is some good yogurt, whatever secondary ingredients you choose for flavor, and a quick whirl in the machine. Ive always found rose flavor to be very invigorating, and combined with the subtle tartness of the rhubarb and creamy tanginess of the yogurt, this is dessert and aromatherapy all in one bowl. Emma’s Strawberry Thai Basil Sorbet – Aside from eating them just as they are, nothing showcases seasonal fresh berries more than homemade sorbet. This one is from Emmas beautiful cookbook, My Darling Lemon Thyme - Recipes from My Real Food Kitchen. One of the things I adore about Emmas cooking style is her love of fresh herbs. Just like her, I often include herbs in sweet dishes, its a little trick to turn many ordinary desserts into a completely unique and memorable treat. The inclusion of Thai basil in this recipe is genius and makes this creamy sorbet even more refreshing, aromatic and summery. Its also hard to believe that this intense crimson colour comes just from strawberries - a real show stopper. Lavender Ice Cream with Chocolate Tahini Bits – My go-to vegan lavender ice cream recipe with the addition of rich and decadent chocolate-tahini bits. It has a creamy, luxurious texture, which combines so well with the refreshing flavors of lavender and chewy, bittersweet pieces of chocolate. Chamomile Honey-Lemon Ice Cream – Chamomile, honey and lemon are flavors that seem to have been made for one another. In this ice cream, they unite into a subtle taste that I can only describe as soothing, steadying and balancing. Theres that unmistakably floral quality from the chamomile, sweetness from the honey, a sour citrus note from the lemon, all combined in a cooling and smooth ice cream. Green Smoothie Pops – A green smoothie on a stick that can be easily eaten for breakfast on a very hot day, or as an extra nutritious dessert, on any day. Papaya Lime Sundae – Papaya always pairs amazingly well with lime - both are tropical in flavor, and lime gives creamy and mild papaya just the right hint of brightness and zing. Presented here as a very refreshing version of a sundae, with delicious and healthful add-ins - desiccated coconut, cacao nibs (which we sprinkle on everything sweet in this house), and a drizzle of Lady Date pure date syrup. Pi?a Colada Milkshake – A recreation of my favorite beachside cocktail in non-alcoholic, vegan milkshake form. Peach, Honey and Thyme Lemonade Popsicles – These lemonade popsicles, with a bit of zing from ginger, have been in my beat-the-heat arsenal for many summers now - a dessert for the toastiest of days, requiring minimal effort. The lemonade can also be had in its original, un-frozen state, and is an incredibly refreshing, summery drink. Tahini Ice Cream Bars with Miso and Caramel and Chocolate – These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor. Superfood ‘Cherry Garcia’ Pops with a Chocolate Core –  A recreation of my favorite Ben & Jerrys ice cream flavor, made vegan and nutritious with the addition of a few energizing superfoods, and complete with a decadent chocolate core. Mint and Chocolate Milkshake with Aquafaba Whipped Cream – A classic ice cream flavor in milkshake form. Its creamy, with little hard specs of cacao nibs, invigorating with the addition of fresh mint, and topped with a chickpea-based vegan whipped cream. Pistachio and Raspberry Fields Ice Cream Cake – Paloma’s birthday cake, named for her obsession with the Beatles. Pistachio and raspberry complement each other perfectly here, the pistachio flavor being nutty and earthy, while the raspberry becomes its perfect, juicy and fruity pair. The cacao buckwheat crust adds just the right hint of chocolate and crunch to the mix. Berry Creamsicles with White Chocolate Drizzle – These beauties are a breeze to make, requiring no ice cream maker, and are colored lilac with all of summers sweetest, sun-ripened berries. The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you dont want to bother with the drizzle. The post A Summer of Ice Cream appeared first on Golubka Kitchen.

Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday

June 12 2016 Golubka Kitchen 

Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday To continue with the herbal/­­floral theme from last week, this Sunday, we’ve got Chamomile Honey-Lemon Ice Cream. We’ve been having quite a steady supply of fresh chamomile at the local market, and those bouquets fill the house with the most calming, quiet aroma, which I usually associate with bedtime and all things peaceful, due to the herb’s well-studied chill-out properties. I’ve had a note to make chamomile ice cream ever since I made chamomile sorbet years ago, which was essentially frozen chamomile tea and honey – sounds so simple, but its refreshing flavor left quite an impression for all these years. Chamomile, honey and lemon are flavors that seem to have been made for one another. In this ice cream, they unite into a subtle taste that I can only describe as soothing, steadying and balancing. There’s that unmistakably floral quality from the chamomile, sweetness from the honey, a sour citrus note from the lemon, all combined in a cooling and smooth ice cream. Read on for the recipe and some weekend links, and have a chill Sunday :) Is sugar really bad for you? – starting in 2018, nutrition labels on packaged foods will have to list the amount of added sugars in addition to total sugars, and this article answers some important questions in regards to that. Obviously, we love sweets, so – everything in moderation :) Aloe Vera – summer beauty food The Voyageur – a favorite, dreamy online travel journal All You Need, You Already Have – an inspiring post on Zen Habits Kid Friendly Herbs – to go with the theme of this post, a round up of herbs that are ok to give to children Sarah Britton interview – “It was about three years before I got a comment from someone whose last name wasn’t mine.” One Part Podcast – been listening to this while doing things around the kitchen. So far loved episodes with Bryant Terry, Dana Shultz, Laura Wright. Blog love – we are in complete awe of The Artful Desperado’s food photography, green caesar non-alcoholic cocktail, soft meringue s’mores with blood orange, roasted artichoke and cauliflower with creamy harissa dip. Chamomile Honey-Lemon Ice Cream   Print Serves: 4-6 Ingredients 2 cans full fat Thai coconut milk ¼ cup dried chamomile flowers ¼ cup honey - divided, plus more for drizzling juice and zest of 1 lemon 1 tablespoon arrowroot powder Instructions Combine coconut milk and chamomile in a medium saucepan. Bring to a gentle simmer, preferably on a double boiler, or over regular heat. Simmer for 15 minutes. Remove from heat, cover and let infuse and cool to room temperature. Strain chamomile milk. In a blender, combine milk with 2 tablespoons honey, lemon juice and arrowroot. Blend until smooth. Chill the mixture well in the refrigerator, preferably overnight. Process mixture in an ice cream machine for 20 minutes or according to the manufacturers instructions. Spoon ice cream into a container in layers, drizzling the remaining honey between the layers. Serve immediately as soft serve or place in the freezer to harden further for at least 4 hours. Remove from freezer 10-15 minutes before serving. Garnish with lemon zest and more honey when serving. 3.5.3208 You might also like... Tarragon and Mint Ice Cream Raw Blackberry and Lime Miniature Tarts with Cardamom Ice Cream Bee Pollen and Manuka Honey Ice-Cream Beet Tahini Snack Bars .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 Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday appeared first on Golubka Kitchen.

5 Of The Best Vegan Eateries In The United States

January 26 2016 VegKitchen 

5 Of The Best Vegan Eateries In The United States The number of purely vegan restaurants in the United States is growing exponentially. It is encouraging to see some restaurants commit to a 100 percent plant-based menu, as there are many exciting things chefs can do with produce. These restaurants have menus that fully utilize local and seasonal ingredients and entice diners from all dietary lifestyles.

10 Supermarket Foods and Drinks That Aren’t Always Veg

June 22 2015 Vegetarian Times 

10 Supermarket Foods and Drinks That Aren’t Always Veg Grocery shopping can be intimidating for new vegetarians: off-limits ingredients abound, and questionable products seem to lurk in every aisle. Is there lard in those beans? Anchovies in that dressing? When in doubt, use this handy cheat sheet to identify the most common supermarket foods and drinks that might not pass the veg test--and learn how to replace them with suitable substitutions. 1. Alcohol You wont find an ingredients list on most bottles, but isinglass (fish bladders), gelatin (animal skin, bones, tendons, and ligaments), and crab shells are just a few of the fining agents sometimes used to clarify alcohol. Check out barnivore.com to see if your favorite wine, beer, or booze was made with veg-friendly fining agents. 2. Caesar Dressing Anchovies give this popular salad dressing its signature salty kick. We love Follow Your Hearts creamy fish-free alternative, which gets plenty of zing from veg Worcestershire sauce and a hint of mustard. Great for vegans, its made without Parmesan cheese and egg yolks, two other standard Caesar ingredients. 3. Cheese Parmesan, Romano, and other old-school-style cheeses typically contain animal rennet--a cheesemaking ingredient extracted from the stomachs of calves, kids (goats), or lambs thats often simply labeled enzymes. Read VT‘s shopping guide, and stick with cheeses that state theyre made with microbial or vegetable rennet, or no rennet at all. (Psst: BelGioioso makes a vegetarian Parmesan wedge.) 4. French Onion Soup Beef stock may be providing the rich base for this comfort-food classic, so check the fine print on any supermarket can. Ordering it at a restaurant? It might also contain Parmesan and Gruyere cheeses made with animal rennet. Ask your server. 5. Gummy Treats Along with gummy vitamins and Starburst candies, conventional gummy bears and worms get their chewy texture from gelatin. Come Halloween, offer trick-or-treaters gummy treats that use fruit pectin instead--we promise they won’t be able to taste the difference. 6. Jell-O This jiggly childhood dessert is almost synonymous with gelatin. Find veg equivalents in the baking aisle of natural foods stores, or make your own using a thickening agent such as arrowroot powder or agar powder, derived from algae. 7. Kimchi A Korean staple believed to aid digestion, this spicy concoction of pickled veggies is traditionally fermented with fish sauce or dried shrimp. Look for jars that skip the seafood, such as Mother-in-Laws Vegan Napa Cabbage Kimchi. Use kimchi to add heat to veggie burgers, eggs, rice, and tacos. 8. Marshmallows Sorry, smores lovers: your favorite fluffy pillows contain gelatin. That goes for marshmallow-y treats such as Peeps and Rice Krispies Treats too. Have your campfire fun with vegan marshmallows made by Dandies or Sweet & Sara; vegetarians can also grab Marshmallow Fluff, which is gelatin-free (but contains dried egg whites). 9. Refried Beans Look out for lard in cans of refried beans, especially traditional versions. Some Mexican restaurants may also use animal fat in their bean and tortilla recipes, so be sure to ask. Luckily, its easy to find vegetarian refried beans cooked in oil. Amys Kitchen and Pacific Foods make a few VT favorites. 10. Worcestershire Sauce You can find a laundry list of ingredients--including anchovies--in this umami-rich condiment added to burgers, barbecue sauces, Bloody Mary cocktails, and more. For equally pungent, veg Worcestershire, try Annies Naturals or The Wizards, or swap in soy sauce. Shop Smart Restocking your kitchen? Follow these pro tips for veg-savvy grocery shopping: Inspect the label Read all ingredients carefully to avoid mix-ups. The same brand may have a veg and a non-veg option of the same type of food, notes Lindsay Nixon, author of The Happy Herbivore Guide to Plant-Based Living. Go natural Change up your supermarket routine. Nixon suggests visiting health food stores for a wider variety of veg-friendly goodies. (And if youre lucky enough to live near an exclusively vegetarian market, hop to it.) Make it yourself Vegetarian versions of sauces can be expensive, says Nixon. A homemade version is a fraction of the cost! Get easy recipes for veg kimchi, Caesar dressing, French onion soup, and more in VT‘s extensive recipe database.

8 Easy, Amazing Vegan Appetizers -VegKitchen’s Favorites

December 7 2014 VegKitchen 

8 Easy, Amazing Vegan Appetizers -VegKitchen’s FavoritesFor winter gatherings, my favorite food theme for entertaining is a delicious vegan appetizer buffet with wine, cocktails, and/­­or mocktails. After that, who needs dinner? You can then skip to coffee/­­tea and light desserts. Here are 8 tasty dips and finger foods, our absolute favorites from VegKitchen’s vast array of Vegan Appetizer Recipes. Choose 5 or 6 of these and serve with your favorite beverages. Above, Smoky Vegan Cheddar Cheez. You’ll find the way to the recipe with the 4th link below, along with its spreadable version. Photo above by Hannah Kaminsky. Colorful and briny, small servings of Olive Bar Medley with Tofu “Feta” go a long way. Choose two or three different varieties of pitted olives from your supermarkets olive bar, add an extra item or two, and you’ve got a winning appetizer. Photo above by Susan Voisin. Rosemary Roasted Mushrooms is an appetizer that can also be used as a first course for almost any kind of meal. Use any kind of mushroom you like, or a combination of two or three. Skillet Spiced Chickpeas will give you good flavor and texture every time; oven-roasting seems to dry these delicious legumes out. These are good eaten out of hand as a snack, in place of far more caloric nuts. They make a tasty salad topping, as well. You can make Smoky Vegan Cheddar Cheez as a spread in no time, or let it set up into slices, as shown at the top of this post. I like it both ways and hope that you will, too. This is good with sliced fresh baguette, or serve it with whole-grain crackers or crisp breads, and/­­or fresh veggies. Photo above by Hannah Kaminsky. Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Photo above by Hannah Kaminsky. Sweet and Spiced Glazed Nuts are a tasty finger food at special occasion, or as an everyday snack. Use any combination of your favorite nuts -- peanuts, almond, pecans, walnuts, macadamia nuts, cashews, etc. Green Pea, Parsley, and Pistachio Dip is great served with brightly colored vegetables--baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. Photo above by Hannah Kaminsky.

How to Buy Veg-Friendly Wine

November 7 2014 Vegetarian Times 

How to Buy Veg-Friendly Wine Serving wine at your Thanksgiving feast? Watch what you pair with the vegetarian roast. Turns out, more than 70 additives--including a handful of animal products--can be used to make and process wine. Winemakers arent required to list those additives on wine labels, ?so it can be extra-tricky to know which wines are truly vegetarian or vegan. Not to worry. Heres how to find ?a veg-friendly vino (and avoid ones that arent). 1. Know Your Fining Agents Used to clarify wine, fining agents attract detritus left over from fermentation and eventually precipitate out. The issue? Trace amounts can remain in the finished product, and traditional ?fining agents are often not vegan or even vegetarian. Think gelatin, isinglass (fish bladders), chitin (crustacean shells), egg whites, and milk proteins. Luckily, more and more winemakers are using animal-free fining agents such as bentonite clay and carbon--or no fining agents at all. Choosing organic or biodynamic wines does not guarantee theyll be veg-friendly. Your best bet is to ask winemakers which, if any, fining agents they use. Or go to barnivore.com ?to get veg-or-not verdicts for nearly 18,000 wines, beers, and liquors (yup, there could be animal-sourced fining agents in your pint or cocktail too). 2. Go Natural No time to investigate iffy ingredients? Kate Jacoby, co-owner of Philadelphias Vedge restaurant, suggests sticking with natural wines, which are naturally veg: theyre made with minimal intervention and no fining agents to clarify them. After all, she says, why do you need a clear wine? Look for bottles with the words unfined and unfiltered on the label. Or shop online at stores such as New Yorks Chambers Street Wines and Los Angeless Domaine LA, which specialize in natural wines and offer mail order. What do natural wines taste like? Expect more life and a greater range of flavors. 3. Copy Your Favorite ?Veg Restaurants Browse veg-friendly wine lists for tasty ideas. The list at Vedge boasts nearly 80 vegan wines; Dirt Candy features quirky natural wines such as Le Temps des Cerisess La Peur du Rouge, made in the south of France: Its like a rich Chardonnay that tastes ?funky and sour, almost like drinking a glass of kimchi, says chef/­­owner Amanda Cohen. Its unlike anything Ive ever tasted. Once youve found a few promising-sounding bottles, search their names on wine-searcher.com to see if they are sold nearby, or ask your local wine shop to order some for you. Looking for some ideas? Here are 8 wineries making only veg wines: Frey Vineyards ?A longtime advocate for organic wines made without added sulfites--?believed to be ?richer in terroir. Albet i Noya Spains first certified organic wine producer, whose wide range of ?varietals includes classy Pend?s ?sparkling wine. The Eyrie ?Vineyards The pioneering winery that first proved fabulous Pinot Noir could be made in Oregon, despite its cool climate. Querciabella Owner Sebastiano ?Castiglioni is a lifelong vegetarian. Wines of note: the structured and ?classic Chiantis. Éric Texier ?Lively white wines and rich Syrahs made in the natural vein in Frances Rhone region. Pheasants Tears Unusual organic wines from the country of Georgia. Not for strict vegans: grapes are fermented in clay vessels lined with beeswax. Bonny Doon Vineyard No secrets here! This biodynamic winerys beautiful labels ?list every ingredient. La Clarine Farm As-natural-as-it-gets wine made in Californias Sierra Nevada foothills. ?Try the bright, unfiltered Jambalaia Blanc or Rouge. Got a favorite veg-friendly wine? Share in the comments!

Mushroom Tikka Masala

September 1 2014 Meatless Monday 

Tikka masala is a dish made with a spicy yogurt sauce and most often served with chunks of chicken and vegetables, but this version is all veg, all the time. Grilling the vegetables gives the dish a char traditionally achieved in a tandoor oven. This recipe comes to us from Sonal of SimplyVegetarian777 and appears in The Mushroom Channel‘s new free meatless e-cookbook. Serves 4 - 20 small or 10 large, halved button mushrooms, washed and cleaned of any dirt with a wet towel - 20 pieces of onion, same size as mushrooms - 20 pieces of green bell pepper, same size as mushrooms - 20 pieces of tomato without pulp, same size as mushrooms - 1 cup of plain yogurt (Greek or thick) - 1 tbsp of ginger, freshly grated - 1 tbsp of garlic, freshly grated - 1 tbsp, of fresh lemon juice - 1 1/­­2 tbsp of chickpea flour/­­Besan - 1 tbsp or to taste of Garam Masala - 3/­­4 tsp of salt - 1 tsp of paprika (non-spicy) or Kashmiri red pepper powder for color - 1 tbsp of oil to brush the skewers while grilling - For side: lemon slices, julienned onions and tomatoes slices - Bamboo skewers Soak bamboo skewers in water for 2 hours. Take a bowl, add yogurt and chickpea flour, mix well with a fork or whisk. Add garlic, ginger, lemon juice, salt, garam masala, red pepper powder. Mix well with the fork. Your basic marinade is ready. Add washed and cleaned mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well. Cover with plastic wrap and refrigerate for 2 hours. Take marinade out and rest at room temperature for 10 minutes. Start skewering the bamboo with vegetable pieces. Gently start with mushrooms as they are tender and then bell pepper, onion and tomato. Repeat to fill the skewer with all the vegetables. Heat the grill or pan to high. Brush the grill with oil and place the skewers on the grill. Once the skewers are placed, cover with foil to steam cook first for 8 minutes, so the yogurt and chickpea flour gets cooked initially. Remove the foil. Cook for 3-4 minutes each side, flipping them as needed. Serve. Serving suggestions: -You may enjoy them as is. -Stuff your pita bread, flat bread, big sandwich bread/­­roll, thin naan, chapati/­­roti, with mushroom tikka masala and add some shredded cabbage, onions, cucumber and tomato slices, a dash of lemon and tzatziki. -Serve them over a bed of any kind of pilaf or rice. -You may serve these as main course or grill them in smaller cocktail skewers and serve as appetizers. The post Mushroom Tikka Masala appeared first on Meatless Monday.

What Do I Do With ... Vanilla Beans?

April 28 2014 Vegetarian Times 

What Do I Do With ... Vanilla Beans?   A friend came back from a Tahitian vacation bearing some unexpected travel souvenirs: vanilla beans. The spindly, black pods are actually the fruit of the vanilla orchid, which grows in tropical climates around the world. Vanilla bean’s flavor, as youve likely experienced, is rich, sweet, and fragrant. Im a big fan, but have always turned to the tiny bottles of liquid extract on those rare occasions when I actually bake. So, whats a non-baker to do with a few prized pods? Turns out vanilla is surprisingly versatile, and adaptable not only to sweet recipes, but savory ones, too. When using the actual bean, the vanilla flavor is remarkably complex and rich, and a little goes a long way. After trimming off the very ends, split the bean in half lengthwise using a small, sharp knife, then scrape out the teeny-tiny black seeds with the back of the knife or a spoon. One vanilla bean yields about 1/­­2 teaspoon, which is roughly equivalent to 2 teaspoons of liquid extract. Try adding a dab or two to your next smoothie, or stirring a bit into your morning yogurt bowl or hot oatmeal as it cooks. This fruit salad recipe calls for a syrup-style dressing made with fresh vanilla bean, and its delicious. To experience vanillas savory side, add some of the seedy pulp to the pot when making a pumpkin or squash soup. Vanilla rounds out the flavor of the gourds and adds a tasty element of intrigue. Dont throw out the pods once youve scooped out the seeds; when tucked into a jar of sugar, the vanilla flavor permeates the crystals and gives your sweet stuff extra oomph. You could also add a pod to a bag of loose black tea leaves or coffee beans for a decadent effect, or toss one into a simmering pot of hot chocolate or mulled cider. And if you enjoy an adult beverage from time to time, try plunking a pod into a bottle of vodka or rum and experimenting with different vanilla-infused cocktail recipes.   —— Aurelia dAndreas passion for travel is deeply intertwined with her love of food. Whether in Perth, Prague, or Phnom Penh, she always gravitates toward local markets in search of edible treasures, and takes pleasure in re-creating tasty travel memories at home in her tiny Parisian kitchen.  


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