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coconut vegetarian recipes

Favorite Plant-Based Holiday Recipes

before yesterday 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.

Vegan Chocolate Pecan Pie – Glutenfree option

November 20 2017 Vegan Richa 

Vegan Chocolate Pecan Pie – Glutenfree optionVegan Chocolate Pecan Pie with Dates and Chai spice. All the pecan pie with chocolate. Derby Pie. Glutenfree with gf crust. Vegan Pecan Pie. Soyfree Recipe.  So! Lets get to posts just before the break in all that holiday mood, planning and travels. This Quick Pecan Pie with chocolate chips, loads of pecans, and dates instead of the sugar works out really well for a decadent deseert. Serve with whipped coconut cream (so many whipped coconut toppings in the market this season!), or vanilla ice cream and some vegan caramel.  Pecans get toasted, then tossed with some cinnamon, Dates get blended with non dairy milk, pumpkin pie spice, vanilla and some flour to make the base which is a mix of custard and cookie when baked. Pecans, chocolate chips are mixed in and baked until set. Chill if needed. Make ahead and enjoy it the whole week!Continue reading: Vegan Chocolate Pecan Pie – Glutenfree optionThe post Vegan Chocolate Pecan Pie – Glutenfree option appeared first on Vegan Richa.

Fill Your Plate with Meatless Sides for Thanksgiving

November 20 2017 Meatless Monday 

Fill Your Plate with Meatless Sides for ThanksgivingEven if youre not going meat-free for Thanksgiving, you can still keep your sides plant-based! Meatless Monday has several recipes for delicious side dishes that are rich with veggies and flavor. If youre tired of the sides you serve every year, put a new, vegetarian spin on some old classics! There are so many great meatless dishes that you can feel free to fill your plate with sides and skip the turkey. Cranberry Balsamic Brussels Sprouts Mushroom Pie Squash and Sunchoke Mac and Cheese Savory Soy-sage Stuffing Arugula Fig Almond Salad   Make sure to tune into Facebook today at 12:00 noon EST to watch Goyas Chef Fernando Desa make Quinoa and Brown Rice Stuffing and Coquito Coconut Eggnog in preparation for the Thanksgiving holiday! We’ll be streaming at https:/­­/­­www.facebook.com/­­GoyaFoods/­­. The post Fill Your Plate with Meatless Sides for Thanksgiving appeared first on Meatless Monday.

Self-Care Interview Series: Chi San Wan

November 19 2017 Golubka Kitchen 

Self-Care Interview Series: Chi San Wan Chi San Wan is a creative consultant, mama, entrepreneur and author based in London. We love Chi’s beautiful cookbook, her aesthetic, and down-to-earth approach to wellness, and we were very excited to get a peak at her everyday routine. In this interview, Chi tells us about her morning and bedtime routines, her ways of dealing with stress, the simple beauty tricks she’s learned from her mother, making space for the occasional cake and wine, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I enjoy routine, especially in the mornings. Before Marloe came along, routine was the only thing keeping me grounded. I have all sorts floating around in my head, and working for myself means one day can be very different to the next, so I need my mornings to be predictable in order to get me in the right mind-set for the rest of the day. However, now that those routines are governed by Marloe, our one year old, things are somewhat less predictable, and I have learnt to let go of the importance of routine a little. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. They vary slightly from day to day, depending on whats on the agenda, but in an ideal and average world my morning would be waking up around 6am, do some stretching, then 20 mins of meditation. Around 6:30am Marloe wakes up and we like to cuddle in bed together as a family (shes really into giving kisses at the moment). We get out of bed around 7am and take turns to shower whilst the other one plays with Marloe, makes lemon hot water and preps breakfast. We sit down together for breakfast between 7:30am-8am and have our mornings chats – most of the time theres food throwing involved. -- Do you have any bedtime rituals that help you sleep well? I like to stop any computer work by 9pm, make myself a small hot drink and climb into bed to do some reading – usually self-help or study. I try to sleep by 10pm latest, but sometimes me and my boyfriend just end up chatting about the day until 11pm or midnight… Sustenance -- Describe your typical or ideal meal for each of these: Typically… Breakfast – multi-grain porridge with almond milk, topped with whatever seasonal fruits are around and some nut butter Lunch – quinoa, roast veg, salad, some kraut, some seaweed – usually leftovers Snack – sourdough and avocado, or an apple with cheese /­­ nut butter, whatever I find on my travels Dinner – salmon and veg, or daal /­­ curry with rice, yoghurt and lots of freshly chopped herbs -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? If I have the time, I will make myself a matcha latte in the mornings or for a snack. If we have eggs, maybe I will have an Earl Grey tea or some fresh juice. I only ever drink coffee when I fancy a croissant! Then it would have to be a flat white with fresh almond milk or oat milk.  -- Do you have a sweet tooth? If so, how do you keep it in check? I never used to! But somehow, during pregnancy and since Marloe was born, I have developed a sweet tooth! Maybe its to keep energy up? As the weather is colder now in London, I have been obsessed with searching for the best hot chocolate (always disappointing and not chocolatey enough!). When I get the urge for something sweet, its usually something very specific, not any old sweet thing will suffice, and I will have to go on a hunt for it. Though usually after dinner, I am happy with a piece of raw chocolate from the fridge.  -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I try and have a wide and varied diet to keep things in check, and food is the first thing I look to when trying to manage my general wellness. I try and listen to my body, even if sometimes its asking for wine or cake! Usually, it needs just that and feels much better for it. In terms of taking anything else, since pregnancy and the birth of Marloe I have taken a high DHA Omega 3 supplement and probiotics daily (just in case I dont get the chance to eat it in food form). Once a week I will make some water steeped in goji berries, longan (when my mum visits, she will always leave me some) and any dried herbs I have on hand and sip on that. I have some adaptogenics on hand too – chaga, cordyceps, reishi, ashwaghanda, schisandra – but I dont make a habit of taking them everyday, only when I need to. -- What is your approach to feeding your daughter? Do you try to guard her from all unhealthy/­­processed foods, or are you more relaxed about it all? Do you have any advice for parents who want to raise their kids to be comfortable with real, whole foods? For her first year I was a little precious about what I gave her to eat – everything was made at home and organic produce only. I went with baby led weaning which is so messy, anyone who knows me knows I cannot handle mess so this was, and still is, a learning curve for me. But it gives me great pleasure watching Marloe enjoy her food, and try anything I give her. She has days where she is super picky, but generally she is a happy eater. I am more relaxed and realistic about what she consumes now, because I cant always control where we are – she has predominately home made food, but when we are out she will have bits of whatever we are eating, and its fun to watch her try new things! I really recommend baby led weaning. If you read up on it, it makes a lot of sense to get kids to eat real, whole foods this way – who wants to eat mush? It could be anything! Real food looks and tastes much more exciting and it makes them more adventurous with food, and less fussy. Eating together at the table is important to me as well, and for Marloe to have what we are eating – she knows if we have given her a different meal and will shout until we feed her some of ours.  Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I love to fit yoga in when I can and I walk a lot (at a very fast pace), but other than that, its chasing the baby around. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I dont do any form of exercise that I find torturous, such as spin or anything high adrenaline; it doesnt work for me. I enjoy yoga – dynamic or kundalini, and walking in nature a lot.  Beauty -- What is your idea of beauty – external, internal or both? I think if youre comfortable in your own skin, that is beautiful. But for everyone, that could be down to many different factors and it will chop and change with time. Someone who is confident but grounded with integrity – their beauty will shine through. -- What is your skincare approach – face and body? Its pretty simple and not that exciting! I try and dry-brush when I can, I use Dr. Bronners Baby soap for the body, and then after a shower, whilst the body is wet, I will rub a concoction of almond oil, sesame oil and essential oils that I fancy, all over. For my face, I take the day off with coconut oil and rose water (I make my own with 3/­­4 organic rose water and 1/­­4 colloidal silver). For my morning shower, I will use a thin flannel to scrub the face and spray with rose water, followed by a tiny bit of Nucifera, The Balm – a recent find in LA. Its been amazing for the change in weather in the UK.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water, water, water. Not eating so much dairy, wheat and sugar, but consuming more good fats like avocado, coconut and ghee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mum looks so good and youthful, but she has never drank much, never smoked, never wore make-up...thats her trick! I have never smoked, I drink less now naturally, as I am breastfeeding and I’m too busy to do any make-up, so usually a go at the eyelash curlers will do for the day! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I think fitting in meditation everyday greatly reduces stress for me and puts things into perspective. -- If stress cannot be avoided, what are your ways of dealing with it? Acupuncture. Talking it out with my boyfriend and friends. Knowing that ‘this too shall pass’. Treating myself to whatever food and drink I desire (within budget of course).  -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I take Wellness tablets. I make sure to be hydrated and wrap up warm at all times, especially the throat and chest. I make congee or daal, something warming and easy to digest so the body can rest.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? At the moment, I am very much governed by my daughters day to day antics, and I try and fit everything else around her. This does stress me out at times, but then I try and remember to enjoy these first years with her. I am lucky to have this time together with her, because I am freelance. I just try and plan my time carefully (shared iCal helps!), but not everything always goes to plan – which I am learning to let go of.  Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Things generally fall better into place when I take time to be kind to myself, so I just keep reminding myself that self-care is important, especially for a working mum. Setting routines like bed times for myself etc helps with this and saying no to some friends, projects, events etc when you just need the time to sort stuff out, so that everything else can run more smoothly. Obviously there is room for spontaneity, thats what keeps me feeling alive!  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Meditation. Making the time for it. It keeps me feeling focused, rested and puts things into perspective. Its a form of self-care and love for myself, and is incredibly nurturing. I dont always do it every day twice a day, but when I do, it helps immensely. I learnt from Jacqui at The Broad Place in the summer and, hands down, they’re the best teachings of meditation I have come across, because its real and it works.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Its easier said than done, but I try not to stress about it, and just trust the process rather than sit and wallow. Ill meet up with friends and my peers and we chat it out – usually its something that is felt by a few people, and I find that it usually reverberates between similar minds, like theres something going on with the energy around us. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I cant pinpoint one thing, its a zeitgeist thing, its in the air...maybe because we are entering a revolution, the age of Aquarius. I am constantly  inspired and influenced by the people I surround myself with, the internet, social media, so books /­­ movies /­­ classes suggested through those mediums are naturally the ones I gravitate to.  Knowledge -- You co-authored A Simple Table, a beautiful cookbook that focuses on fresh and simple meals. What was the key message that you aimed to communicate with the recipes and lifestyle tips in the book? Thank you. The key message was that everyday nourishment neednt be difficult or a chore. It could be simple acts of kindness to yourself, or simple recipes that dont require crazy expensive ingredients. Its to encourage the reader to explore what makes them feel good inside and out, as everyone is different and there is no one formula. Most of all, it was to enjoy the simple pleasures.  -- Tell us a bit about the fresh almond milk company that you co-founded, The Pressery. What inspired you to start it and what did you learn from having that business? I felt a change in me, and the start of a movement back in 2013 when I became a little disillusioned working in fashion, and more excited about food and drink and the effects it has on us. I have always been a food fanatic, so it was natural for me to explore this familiar and yet unknown territory. My business partner had been feeling the same for a while, so it felt like the right time to launch a small business in something we were both passionate about. I was already making almond milk at home, and after some research we settled on focusing on making the one product the best we could. There is a lot to learn through starting a business from nothing (I was a freelance fashion stylist before that), and building a brand from scratch – we started selling at a market and then got into Selfridges, and I grew the social media following from 0 to 22k organically in 2 years. Ive met many people through the business, with whom I am still good friends now and work with today, as a creative consultant. It was a natural progression for me and I wouldnt be where I am now if it wasnt for The Pressery.  Fun and Inspiration -- What do you do to unwind or treat yourself? I like to have a glass of red wine, make dinner with my boyfriend and possibly have a candle lit bath with Epsom salts and essential oils.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – salt. by Nayyirah Waheed, there is always a piece that speaks to me at any point in my life Song/­­Album – I will never tire of Your Hand In Mine by Explosions In The Sky Movie – In The Mood For Love has been a long favourite – the soundtrack, the colours, the feelings… Piece of Art – anything by Agnes Martin really does feed and soothe my soul, when the exhibition was at the Tate Modern, I went about 5 times! -- What are your favorite places to eat in London? Leilas  for breakfast, Esters  for brunch, Towpath  for lunch, Granger & Co Kings Cross  for work meetings, Violet  for cake and tea, P. Franco  for wine and small dishes and for dinner – Primeur , Campania and Jones , Uchi , Westerns Laundry , Legs , Luca ...too many!  -- We are captivated by Joan Didion’s compact travel packing list . What are some essential objects that would be in yours? – comfy t-shirt and shorts for sleep – current book  – Nucifera The Balm – rose water spray – essential oils to mix – Weleda lip balm – Dr. Bronners Baby soap (which doubles up as shaving foam) – x2 pairs of jeans (one boyfriend, one flares) – x1 sunglasses – x1 rucksack, x1 fancy bag, x1 tote bag – x1 black trousers (usually wide culottes) – x3 different style tees – x1 cashmere sweater – x2 white shirts  – x1 jumpsuit /­­ playsuit  – x1 dress for day or evening – x2 sandals (one Birkenstocks, one Isabel Marant) – x1 trainers – x1 smart shoes (for me, its Doc Martens) – x1 jacket or coat (depending on the destinations temperature) – x1 light cashmere scarf -- Is there anyone you would like to hear from next in this interview series? Id love to hear from Julie from Rudy Jude, Rosa from Cereal Magazine, Serena Mitnik-Miller from General Store and Holly from The Acey. Photos taken by Jessica MacCormick, Emma Lee and Chi San Wan. You might also like... Self-Care Interview Series: Laura Wright Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Ally Walsh .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 Self-Care Interview Series: Chi San Wan appeared first on Golubka Kitchen.

Easy as Chocolate Pie

November 14 2017 Robin Robertson's Global Vegan Kitchen 

Easy as Chocolate PieThis decadent vegan chocolate pie assembles in minutes. After some time in the fridge, its ready to serve. What can be easier than that? Easy as Chocolate Pie This decadent chocolate pie assembles in minutes. - 12 ounces vegan semisweet chocolate chips - 1/­­4 cup almond milk or other nondairy milk - 1 tablespoon coconut oil - 1/­­2 cup chopped nuts, optional - 1/­­2 cup sweetened dried cranberries, cherries, or blueberries (optional) - 1 vegan chocolate cookie crust ((Keeblers brand is vegan-friendly)) - Chocolate curls or chopped nuts, for garnish - In a saucepan, combine the chocolate chips, almond milk, and coconut oil over medium heat. Cook, stirring until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using, until well combined. - Transfer the chocolate mixture to the crust and spread evenly. Refrigerate for at least 3 hours to firm up before serving. Garnish the top with chocolate curls. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Easy as Chocolate Pie appeared first on Robin Robertson.

Thai Banana in Coconut Milk

November 14 2017 Oh My Veggies 

Ever since I learned to make Kluai Buat Chi (the spelling may vary, but it merely means banana in coconut milk) at a cooking class in Chiang Mai, Thailand, it has become my go-to sweet fix. It takes no more than 15 minutes to make and requires only four simple ingredients. It’s great for any time of […]

Cannellini and Lentil Jamaican Curry – 1 Pot

November 11 2017 Vegan Richa 

Cannellini and Lentil Jamaican Curry – 1 PotCannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. Vegan Gluten-free Soy-free Nut-free Recipe. 16+ gms of Protein.  This super flavorful curry came about when I wanted a hearty stew with lentils and chickpeas and of course spices. I was out of canned chickpeas (insert shocked emoji here) and lunch time was approaching in 30. I decided to shake off my urge to use berbere (seriously you need to make this blend), and used some of my Jamaican curry blend (new obsession begins).  This stew comes together very quickly. Just get everything out and ready to use. If you don’t have a Jamaican Blend, you can make your own. The onion caramelized, the spices cooked with it, then cook the lentils half way in a mix of coconut milk and water, add beans (add any cooked beans or chickpeas) and continue to simmer.  You can also add some veggies with the lentils. Add greens of choice, some lemon and cayenne and done. Serve as is, over rice, or with toasty bread. Amazing flavor and so satisfying! Continue reading: Cannellini and Lentil Jamaican Curry – 1 PotThe post Cannellini and Lentil Jamaican Curry – 1 Pot appeared first on Vegan Richa.

Vegan Pumpkin French Toast

November 8 2017 Vegan Richa 

Vegan Pumpkin French ToastVegan Pumpkin French Toast with Pumpkin Cornbread, pumpkin pie spices and Caramelized Apples! Breakfast for fall. Vegan Soy-free Recipe. Can be gluten-free with gluten-free cornbread I had another batch of pumpkin cornbread but no soup to finish it up with. Oh well, we could have finished it up as is (its so good!), but I decided to make pumpkin french toasts with it.  The Pumpkin french toast batter has generous amount of pumpkin puree and pumpkin pie spices mixed with a bit of starch and non dairy milk. The bread is soaked for a few seconds then pan fried. I love this batter with my pumpkin cinnamon swirl Sandwich bread. The combination with the pumpkin cornbread is even more delicious. Cornbread doesnt get soggy. It has pumpkin and spices already which get amplified with the pumpkin + spices in the batter. And is topped with spiced apples. Fall spices everywhere! Try not to eat these right off the skillet.  I served these with apples cooked with coconut sugar, mainly because the photos with just butter weren’t looking as fun :). These french toasts are very delicious as is! Continue reading: Vegan Pumpkin French ToastThe post Vegan Pumpkin French Toast appeared first on Vegan Richa.

suji idli recipe | instant suji ki idli | instant plain rava idli recipe

November 4 2017 hebbar's kitchen 

suji idli recipe | instant suji ki idli | instant plain rava idli recipesuji idli recipe | instant suji ki idli | instant plain rava idli recipe with step by step photo and video recipe. rava idli or sooji idli is a speciality of south indian state karnataka which is now popular across india. it is traditionally served with idli sambar and coconut chutney but can be served with choice of chutney. Continue reading suji idli recipe | instant suji ki idli | instant plain rava idli recipe at Hebbar's Kitchen.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .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 Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

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!

Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb Cake

October 22 2017 Vegan Richa 

Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb CakeVegan Gluten free Coffee Cake – Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  After a couple of batches of the delicious Pumpkin Pecan Crumb Coffee Cake, I tried out this a gluten-free version. This Sweet potato version uses almond and rice flours, sweet potato puree and a similar pecan crumb liberally spiced with pumpkin pie spices and cardamom.  It is soft, moist, spiced, lightly sweet and perfect fall snack, dessert or breakfast! And you cannot tell that is it gluten-free! I also like the sweet potato version for a lovelier flavor profile and a break from all the pumpkin. It has a deeper caramelized kind of flavor and a beautiful crumb texture. Serve these warm cake bars topped with whipped coconut cream and sprinkle of pumpkin spice to everyone gf or not!Continue reading: Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb CakeThe post Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb Cake appeared first on Vegan Richa.

Farewell to Copenhagen Carrot Cake

October 21 2017 My New Roots 

Farewell to Copenhagen Carrot Cake Boil the kettle and make a cup of tea folks, this is going to be a big one! First of all, I have to begin this post by saying THANK YOU. My New Roots is officially 10 years old and I couldnt have done it without your support, enthusiasm, and full-on LOVE for this little blog. And especially after the last couple of posts when I really opened up about my recent struggles, I felt so supported, and saw that so many of you did as well. It reminded me of the strong community that this has become, and the power of people when they come together with a common goal of true wellness. If you had told me an entire decade ago that my deeply passionate, unabashedly nerdy, and nearly ignored internet musings would end up turning into a full-on career, brand, cookbooks, online classes, app, poster shop and retreat company I never, ever would have believed you. But reading my first post again, it’s just as relevant today as ever, eerily almost as if I had written it last week. I guess I had a strong vision in mind and just kept trucking, kept trusting, that it would resonate with someone. But here we are, a third of my life later, and it’s not just someone, but so many of you. And all of my dreams continue to be born and manifest because of you. That offhanded suggestion from an old boyfriend who thought I could use an outlet for all that health talk I kept spewing, was really onto something. Thanks, dude. Secondly...and this is really big news...I am moving back to Canada! Yes, after nine years of delicious life in Copenhagen, my old roots are pulling me home and I am so very ready. This whole thing has been in the works for a few months now, but I didnt really feel like putting it out there until it was real. Well lemme tell ya, when putting my familys life in 50 boxes and shoving them into a shipping container, shiz got real, real fast. What a crazy feeling it is, and totally overwhelming with all the emotions that relocating your entire life is. So, if things have been (and continue to be) quiet around here, its because Ive been sorting through all the details that an international move entails. I send my gratitude for your patience. The next chapter of my life will be completely different from the last, that is for sure. To change things up dramatically, my family and I will be living out of the city in fact, near-ish to Toronto, where I am originally from. I knew that I would end up living in the country at some point, but not so soon! It was more a when I retire kind of thing. But funny what happens when you have kids and they need s-p-a-c-e, your priorities seem to shift to accommodate the little ones. Plus, I feel the need to be on the ground again (Ive been living in a fourth-floor apartment for nine years now!), so we bought a house to get closer to earth in every sense, plant a garden, lay in the grass - our own grass - and enjoy the quiet and safety of a little community. Im really excited for everything that is to come, and feeling so grateful for the divine unfolding. But will I miss Copenhagen? Obvi. This city, and my home here, is where I have spent my entire adult life. The walls of my beloved kitchen that my husband and I built ourselves, have held space for two cookbooks, online classes, countless dinner parties, bleary-eyed breakfasts, and even the birth of our son for crying out loud! And although My New Roots began in Toronto, it flourished here and truly became something on Danish ground. The Scandinavian culture has had a profound influence on me, my aesthetic, and how I see the world now. Having Europe at my doorstep with all its history, architecture, fine arts, culture, and attitude has been an enormous privilege and deeply inspiring. And can we talk about the light? Oh the light! How my camera and I will miss the very special way the sun slants here. Its unlike anything Ive seen before. Anyway, I promise to keep you all posted as we leave one fabulous country for the next. I wont have a working kitchen for some months, but Ill stay as active as I can on Instagram so you can keep up with my kitchen renovations...I know youll want to see all that house porn. Tee hee. Okay, now for the main event. I MADE A CARROT CAKE. Successfully. It is delicious. I feel like I have finally achieved one of my biggest culinary goals ever, and its so appropriate that we celebrate ten years of this blog with a recipe that has challenged me for nearly as long. If you remember back to when I used to post giant layer cakes for my birthday, I ran into trouble in 2013, when I attempted three different versions, which all failed, and ended up making nut butter sandwiches instead. Since then, the headcount has continued to rise, yet some ridiculously stubborn part of me wont give up. In the past Ive almost always used spelt flour for baking, and if any of you have tried one of my famous layer cakes, youll know this has worked well. I was after the same crumb that you can achieve with wholegrain spelt, but wanted the cake to be gluten-free, so I started by using an all-purpose gluten-free flour. It was a total disaster. The cake turned out gummy and inedible, and the frosting, which I tried to make with cooked quinoa (dont ask) was just weird. The next route I tried was with almond flour, since Ive been eating a more low-grain diet for the past few months and I wanted the cake to reflect that. Before testing it out, I assumed that almond flour would make things really dense and heavy, but lo and behold it creates a crumb that is so fluffy, and really gives this feeling of deep satisfaction. Im obsessed. The only thing that I dont like about almond flour is the high price, and the fact that almonds are a very water-intensive crop to grow. But, this is a cake after all, therefore a special treat, therefore not something you have all the time. The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since Id ditched the quinoa frosting idea and knew Id be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour, I cut the dry ingredients with a tad to see what would happen. Not only was the cake just as good, but the texture was better and I liked the flavor the coconut flour provided. We are friends again. The Cashew Coconut frosting for this cake is what Canadians would affectionately call a twofer. Bahahaha! (I really do amuse myself). For everyone else out there, in long form, this refers to a two-for-one deal. You can make this recipe once, but have the frosting come out two ways depending on its temperature. Pretty groovy, eh? If you use the frosting right after making it, it will be loose and glossy, almost glaze-like. If you prefer a traditional-style frosting that is thicker and stiffer, all you need to do is put the mixture in the fridge overnight to achieve this consistency. I chose to go with the room temperature version since I hadnt really worked with it like that before. It provided a more even layer, but its also a little harder to control. Either way its delicious, so dont worry about making the wrong choice...there isnt one! The flavour is major: Im talking soooo cream cheese-like that even I was confused. If youre not feeling the chunky carrot cake vibes, please look away now, because the cake of my dreams is loaded with pineapple, walnuts, and bursting with warm spice and citrus zest. I went to town! Instead of using questionably-edible canned pineapple, I used the dried, unsweetened version from the health food store. This stuff ain’t cheap, but again, cake splurge. If you cant find pineapple like this, dates, raisins, dried figs or apricots would also be good, but Id skip the soaking step. Instead of walnuts you could use pecans, macadamias, or even pumpkin seeds. Altogether this carrot cake is moist, decadent, and satisfying with so many layers of flavour and texture that just wont quit. Ive learned a lot in the past decade, and this cake is an expression of that. Its something to be proud of, and something to share. Thanks for sticking by me while I worked out the kinks…now its time to celebrate all the things!     Print recipe     Farewell to Copenhagen Carrot Cake Serves 10-12 Ingredients: 2/­­3 cup /­­ 60g dried, unsweetened pineapple, plus more for garnish if desired 1 1/­­2 cups /­­ 200g lightly packed grated carrots (about 3 medium) 1 cup /­­ 100g walnuts, plus more for garnish if desired 3 cups /­­ 300g almond flour (not almond meal) 2/­­3 cup /­­ 100g coconut flour 1 1/­­2 tsp. baking soda 1/­­2 tsp. fine sea salt 1 Tbsp. ground cinnamon 2 tsp. ground ginger 1 tsp. ground cardamom 1/­­2 tsp. ground nutmeg 1 cup /­­ 250ml eggs, at room temperature (about 4-5 large eggs) 1/­­2 cup /­­ 125ml odourless coconut oil, melted 1 cup /­­ 250ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange and 1 lemon (try to find organic, if possible) Cashew Coconut Frosting: 1 1/­­2 cups /­­ 200g raw cashews, soaked for 4 hours 3 Tbsp. freshly squeezed lemon juice 3/­­4 cup /­­ 175ml coconut cream from the top of a can of coconut milk 1 Tbsp. coconut oil 2 Tbsp. pure maple syrup 1/­­4 tsp. fine sea salt Directions: 1. Pour just-boiled water over the dried pineapple (do not soak the pineapple youre using for garnish). Preheat the oven to 325°F/­­160°C. Lightly grease two 7 /­­ 18cm spring form cake pans with coconut oil. 2. Wash carrots well and grate them on a box grater. Set aside. Roughly chop the walnuts. 3. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt cinnamon, ginger, cardamom and nutmeg. 4. In a medium mixing bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract. 5. Drain the soaked pineapple and squeeze with your hands to remove excess liquid. Roughly chop. 6. Pour the wet ingredients over the dry ingredients and stir to combine. Zest the orange and lemon into the bowl. Add the carrots, soaked pineapple, and chopped walnuts and fold to incorporate. 7. Spoon roughly half of the batter into one of the prepared cake pans, then add the remaining batter to the second one. Place in the oven in the middle rack and set the timer for 40 minutes. Cakes are ready when they are golden brown and pass the toothpick test (bake for longer if necessary, up to one hour - cover cake with aluminum foil if you need to bake for longer so that the top doesnt burn). Remove cakes from the oven and let cool completely. 8. While the cakes are baking, make the frosting. Drain and rinse the cashews. Add them to a high-speed blender along with the other ingredients (you can use a normal blender or food processor, but the frosting wont be as smooth). If the frosting is too thick, add more coconut cream or a teeny bit of water and blend again. Chill in the fridge (frosting can be made one day ahead if you want it to be thicker). 9. To frost and decorate, spread a generous amount of frosting over one half of the cake. Carefully lay the second half on top, and spread remaining frosting over the top and on the sides. Decorate with remaining dried pineapple and walnuts, if desired. Serve and enjoy! Cake will keep for 5 days, covered in the fridge. Who knows what the future holds - the world seems so crazy these days - but I do know that I still have steam in me to keep going with this heart project, if youre all still up for reading and cooking from it. Words cannot describe my gratitude for you, allowing me to pursue my biggest dreams and expose my shadowy bits as well. I hope you know how much I love you. I truly do. Here’s to another ten years… xo, Sarah B *   *   *   *   *   * Okay friends, there are still a couple spaces left for the next Wild Heart High Spirit retreat in Portugal! Its this November 5-11, hosted at the ridiculously beautiful Sublime Comporta hotel (guys, Ive been there and this place is NEXT LEVEL). I will be teaching cooking classes outside in the organic garden (pictured above!) and giving nutrition seminars daily, with yoga and movement classes twice a day with my dear friend and deeply talented friend, Mikkala Marilyn Kissi of Living Yolates. The kitchen is exclusively making My New Roots recipes for the week, so we can all enjoy these meals without having to lift a finger. Enjoy your private pool, open spa, horseback riding on the beach, bonfire nights and dancing under the stars. Come and get inspired to live your best life! Well show you how. Click here for more info, and see you in magical Portugal! The post Farewell to Copenhagen Carrot Cake appeared first on My New Roots.

rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo

October 12 2017 hebbar's kitchen 

rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoorava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo with step by step photo and video recipe. laddu recipes are common sweet recipes during festival season and rava laddu is one such sweet recipe. unlike other indian ladoos, it requires only few main ingredients. basically it is prepared with roasted semolina, coconut, sugar and dry fruits. Continue reading rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo at Hebbar's Kitchen.

Roasted Potato and Split Pea Salad with Miso Vinaigrette

November 15 2017 Golubka Kitchen 

Roasted Potato and Split Pea Salad with Miso Vinaigrette This post was created in partnership with USA Pulses and Pulse Canada. I’ve been wanting to come up with a worthwhile roasted vegetable salad ever since the weather turned chilly. I can’t be the only one who loses appetite for cold, super-green, lettuce-y salads once it’s cold outside. I’ll still say yes to something like a hearty kale salad, but most other ones make me shiver, if not accompanied by something warm. This salad is anything but shiver-inducing. Fingerling potatoes, carrots, and red onion all get roasted together in the oven, then mixed with green split peas, parsley, and a very special miso vinaigrette. The result is a substantial and hearty fall salad that makes for a great side dish or even lunch. Lets talk about split peas for a second. Did you know they are not only good for soups? When I was growing up in the Soviet Union, split pea soup or split pea puree was on the menu of every kindergarten/­­school lunch, and neither item was my favorite. Since then Ive learned that I like my split peas left intact, with a little bit of bite even. They are protein-rich, instantly making any dish more nourishing, and they are great at drinking up any dressing that theyre mixed with, which makes them perfect for salads. They take this salad from being just a plate of vegetables to a complete, well-rounded dish, thats acceptable to eat on its own. Do you have any favorite split pea recipes? Whether you use split peas, beans, lentils or chickpeas, making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week will lead to some sustainable, nourishing and affordable meals. For more recipes using pulses, check out our White Bean Tuna Sandwich, Smoky Chickpea Croutons, Fennel-Marinated Zucchini and Mung Beans, Perfect Pressure Cooker Beans, Red Lentil Gazpacho, or any recipes on the Half Cup Habit website. Roasted Potato and Split Pea Salad with Miso Vinaigrette   Print Serves: 4-6 Ingredients for the miso vinaigrette 2 tablespoons white miso paste 2 tablespoons brown rice vinegar 2 tablespoons freshly squeezed lime or lemon juice 1 teaspoon toasted sesame oil 1 teaspoon tamari 1 garlic clove - minced ¼ cup olive oil for the salad 1 cup green or yellow split peas - soaked in purified water w/­­ a splash of acv overnight sea salt 2 lb fingerling potatoes - halved or quartered 1½ tablespoons neutral coconut oil - melted freshly ground black pepper 2 tablespoons chopped rosemary (optional) 3 medium carrots - diced diagonally 1 medium red onion - cut into small wedges 1 small bunch parsley - finely chopped handful of dill - finely chopped (optional) Instructions to make the vinaigrette Place the the miso paste into a small bowl. Add 1 tablespoon of the brown rice vinegar and mix until smooth. Add the rest of the brown rice vinegar, lime/­­lemon juice, sesame oil, tamari and garlic, stir to combine. Continue stirring and slowly pour in the olive oil to emulsify. to make the salad Drain and rinse the split peas and combine them with plenty of purified water and sea salt in a medium pot. Bring to a boil, lower the heat to a simmer and cook, partially covered, for about 30 minutes, until soft, but not mushy. Drain over a colander and set aside. In the meantime, preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking trays. Place the potatoes on one of the trays, drizzle with half of the oil, sprinkle with salt, pepper, and half of the rosemary, if using, and mix. Put the carrots and onion on the second tray, do not mix them together. Drizzle both with oil, salt, pepper and the rest of the rosemary, if using, and toss to coat. Place both trays in the oven and roast for 30-40 minutes, until all vegetables are golden and cooked throughout. The onion might cook quicker than the potatoes and carrots. Remove it from the baking sheet earlier, if thats the case. Let the roasted vegetables cool slightly and combine them with the cooked split peas in a large bowl, add the herbs and the vinaigrette, and toss to coat. This salad gets even better with time, as everything marinates in the vinaigrette. 3.5.3226 You might also like... Metabolism Boosting Everything Salad Watermelon Panzanella Sweet Potato and Brussels Sprout Gratin Baked Veggie Spring Rolls .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 Roasted Potato and Split Pea Salad with Miso Vinaigrette appeared first on Golubka Kitchen.

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes

November 14 2017 Vegan Richa 

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed PotatoesFluffy Mashed Potatoes with Vegan Gravy – 1 Pot gravy- Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. Vegan Recipe.  There often are hundreds of versions of some popular dishes on the web. Sometimes I make elaborate versions of the simple ones or make some with my own twists. But then it is the holiday season and everyone needs a simple gravy recipe to serve over them fluffy tatoes. This is one of the ways I like my gravy. You can add mushrooms with the onions to the gravy for a mushroom variation. Use fresh herbs if possible for amazing flavor.  I cook my potatoes and garlic together in the Instant pot. Mash and whip, add some coconut milk and herbs of choice. Done! Potatoes can also be cooked in a saucepan. See post for options.  The gravy needs just 1 pot and comes together quickly. Change up the flavors to taste and pour over anything and everything!  Time to make some comfort food.Continue reading: Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed PotatoesThe post Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes appeared first on Vegan Richa.

Easy Vegan Mashed Potatoes – Instant Pot or Saucepan

November 13 2017 Vegan Richa 

Easy Vegan Mashed Potatoes – Instant Pot or SaucepanEasy Vegan Mashed Potatoes. Serve with gravy as a side. Fluffy Instant Pot Mashed Potatoes. Saucepan option Vegan Gluten-free Soy-free Nut-free Recipe. Can be oil-free. Mashed Potatoes don’t need an introduction. They are used is many cuisines in many different ways. These are basic mashed potatoes that you can amp up to preference. Potatoes are cooked in an Instant Pot or Saucepan along with raw garlic, drained and mixed with coconut milk to add the creaminess, some herbs and spices and whipped up.  These Garlic Mashed potatoes are simple, quick and amazing! Serve these as you wish with a simple mushroom free gravy or a mushroom gravy. What are your favorite additions to mashed potatoes! Continue reading: Easy Vegan Mashed Potatoes – Instant Pot or SaucepanThe post Easy Vegan Mashed Potatoes – Instant Pot or Saucepan appeared first on Vegan Richa.

Olive Oil Loaf with Hibiscus Beet Icing

November 9 2017 Golubka Kitchen 

Olive Oil Loaf with Hibiscus Beet Icing Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we wanted it to be vegan and naturally sweetened, with a pink, plant-based icing, but the rest took a bit of debate. Should it be gluten-free or not? Should we aim to make it golden yellow like traditional olive oil cake? We finally decided on a simple, spelt version (maybe we’ll tackle a gf one later?), sweetened with coconut sugar, and thus darker in color than your average olive oil batter. It is still moist and hearty, and the icing is so easy and very special :) I love baking with spelt flour, especially sprouted spelt, which I used quite a bit for the baked goods in our new cookbook. The batter here is very simple, and yields a nice, crumbly yet moist dough, perfect for baking projects like this one. I would usually use coconut oil in this batter, but decided to go the traditional route and use olive oil. I love the subtle, earthy flavor that it brings to this loaf. I discovered that coconut butter makes an excellent base for vegan icing back in my raw food days. It melts well, but maintains shape, which makes it easy to work with. I love hibiscus tea for its color, pleasant, sour flavor, and myriad of health benefits. We used it here to offset the sweetness of the icing with some sour notes, as well as to color it pink. The beet came in because we wanted the icing a bit more electric in color, since hibiscus only colors the icing a dirty pink (which is pretty in its own way). You can completely omit the beet here, or use a fresh beet if you don’t have beet powder. Just grate about a half of a small beet and squeeze it through a cheesecloth to extract some juice. Then add the juice to the icing little by little until you have the color you like. Hope you’ll give this one a try! Olive Oil Loaf with Hibiscus Beet Icing   Print Serves: one 8½ loaf Ingredients for the olive oil loaf coconut oil for oiling the loaf pan 1½ cups (150 g) sprouted spelt flour or whole spelt flour 1/­­3 cup coconut sugar 1 teaspoon baking powder 1/­­2 teaspoon baking soda pinch of sea salt 5-7 cardamom pods - green shells removed, ground (optional) 1 teaspoon ground ginger (optional) 1 cup warm water or strong hibiscus tea 1/­­3 cup olive oil 1/­­2 tablespoon freshly squeezed lemon juice or apple cider vinegar 1 teaspoon vanilla extract for the hibiscus beet icing ¼ cup raw coconut butter (not oil) ¼ cup strong hibiscus tea ½ teaspoon beet powder (for color, optional) 2 tablespoons maple syrup a splash of vanilla extract Instructions to make the olive oil loaf Preheat oven to 350° F (180° F). Thoroughly oil an 8½ loaf pan with coconut oil and line the wide side with parchment paper. In a bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, cardamom and ginger, if using. Mix well with a fork. Add the warm water, olive oil, lemon juice/­­acv, and vanilla extract. Mix to combine and pour the batter into the loaf pan. Carefully lift and drop the pan a couple of times to eliminate air bubbles. Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool before icing. to make the hibiscus beet icing While the the loaf is baking, combine all the glaze ingredients in a small saucepan over low heat. Whisk until the coconut butter is melted, and the icing is smooth and creamy. Remove from heat and allow to cool, until thickened to an icing consistency. You can refrigerate the icing to speed up the thickening process, but be very mindful, as it might turn too thick very quickly when refrigerated. Once the icing has cooled to a good consistency, glaze the loaf, allowing some of the icing to drip down the sides. You might have a little bit of left-over icing - spread that on top of your loaf slices and enjoy :) 3.5.3226 You might also like... Ginger Marinated Tofu with Citrus Salsa Perfect Pressure Cooker Beans + Quick Marinated Beans Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Root Vegetabe Chickpea Flour Quiche .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 Olive Oil Loaf with Hibiscus Beet Icing appeared first on Golubka Kitchen.

palappam recipe | appam recipe without yeast | kerala appam recipe

November 6 2017 hebbar's kitchen 

palappam recipe | appam recipe without yeast | kerala appam recipepalappam recipe | appam recipe without yeast | kerala appam recipe with step by step photo and video recipe. basically palappam is an extended version of plain appam or vella appam recipe to which grated coconut is added while grounding. later the fermented batter is poured to bowl shaped pan to yield a bowl shaped pancakes. Continue reading palappam recipe | appam recipe without yeast | kerala appam recipe at Hebbar's Kitchen.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .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 Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

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

Chocolate Chip Cookie Dough Bites

October 25 2017 Golubka Kitchen 

Chocolate Chip Cookie Dough Bites This post was created in Partnership with Nuts.com Coming to you with my favorite, easy treat as of late. Though the desserts section of our recipe index has plenty of bar recipes of all kinds (check out our lemon bars, ‘twix’ bars, matcha lime bars, etc.), I can’t stop coming back to them as one of my favorite dessert formats. These cookie dough ones are a little different though – they are shaped into perfectly indulgent, bite-sized treats. They are: made with pantry ingredients, low-maintenance in preparation, gluten-free and vegan, and they really do taste like cookie dough! Since the concept of eating raw cookie dough is non-existent where I come from, I was very skeptical when I first found out about it some years ago. My mind was quickly changed when I tried one of the crazy Ben & Jerry’s flavors involving chunks of cookie dough, dispersed throughout their ice cream. I get it now. I really do. Our cookie dough is a bit less indulgent and more nourishing than the average, but still tastes rich and perfectly decadent. It’s made with flours that are okay to eat in their raw form – almond (made of just almonds) and coconut (made of coconut pulp), and the buttery element comes from tahini or cashew butter. Once mixed with a bit of coconut oil, maple syrup and cacao nibs, it’s remarkable how much the stuff actually tastes like chocolate chip cookie dough. Add a coating of tahini chocolate to that, and you’re in business. I haven’t yet met anyone who wasn’t immediately impressed by these bites. All the ingredients for this recipe come straight from my favorite online bulk foods shop, Nuts.com. Though we often talk about them on this blog, I never tire of marveling at their amazing selection. It’s true bulk food heaven. They also take real pride in the quality of their ingredients, and it really shows. I haven’t been able to find juicier dried fruit anywhere else. AND they roast their nuts the same day they are shipped! I love seeing that type of care put into businesses, and I’m always grateful to have Nuts.com as a sponsor. Hope you’ll give these bites a try! Chocolate Chip Cookie Dough Bites   Print Ingredients for the chocolate chip cookie dough ½ cup almond flour ½ cup coconut flour generous pinch of sea salt 1 tablespoon maca powder (optional) ½ cup tahini, cashew butter, or a mixture of both 2 tablespoons coconut oil 2-3 tablespoons maple syrup ¼ cup cacao nibs for the chocolate layer ½ cup dark chocolate chips 1-2 tablespoons tahini or cashew butter 1 tablespoon coconut oil 1 tablespoon maca powder (optional) Instructions to make the chocolate chip cookie dough Prepare an 8 x 8 square dish and line it with parchment paper, extending the edges up the sides for easy removal later on. Combine the almond and coconut flours with the salt, maca powder, if using, tahini/­­cashew butter, coconut oil, and maple syrup in a food processor. Mix until well-combined. Transfer the mixture to a bowl and fold in the cacao nibs. You can also mix all the ingredients by hand in a bowl. Press the cookie dough mixture into the bottom of the lined dish to create an even layer. to make the chocolate layer and assemble Melt the chocolate chips on a double boiler. With the heat still on, add in the tahini/­­cashew butter, coconut oil, and maca, if using. Stir everything together until smooth and turn off the heat. Pour the chocolate mixture over the cookie dough layer in the baking dish. Spread into an even layer with a spoon. Place the dish into the refrigerator for at least 20 minutes, or until the chocolate layer is hardened. Lift the cookie out of the dish, using the extended sides of the parchment paper, and place it onto a cutting board. Start by cutting the cookie in half lengthwise and crosswise with a sharp knife. Then continue cutting each piece in half until you have 1 cookie dough bites. Alternatively, make them any shape or size you want. Enjoy! 3.5.3226 You might also like... 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No-Recipe Cozy Vegan Latte

October 22 2017 Golubka Kitchen 

No-Recipe Cozy Vegan Latte This happens to me pretty much every day at around 3 o’clock, providing that I’m working from home. I get up from my desk, put on the teapot, throw a bunch of things in the blender, whirl it all together, and end up with a cozy and satisfying latte-ish drink that gets me through to dinner time. I don’t drink caffeine anymore, because I’ve always been very sensitive to it, and found that avoiding it altogether really helps with even energy levels (I may have made a few exceptions in Italy :)). But this little ritual takes me back to the days when 3 o’clock meant a cup of really good tea or a matcha. There’s really nothing better. I end up making a different drink every time, based on my mood and the ingredients I have on hand, but the general formula is the same. There’s always something for creaminess, something for flavor, something for an energy boost… So I thought I’d give a ‘no-recipe’ recipe here, as well as a few of my favorite combinations. Midday super-latte making is a really fun routine to add to your day if you’re around a blender, and it’s good for your in a number of ways: it gets you out of the busyness of the day and nudges you to take a break, it’s creative, and the beverage you’ll end up with will likely be good-for-you, warming and tasty. Tahini Hot Chocolate This was one of our most popular recipes last winter. It’s an incredibly satisfying blender hot chocolate that comes together in seconds. Rosemary Hot White Chocolate Another hot chocolate, but this one is a white hot chocolate infused with rosemary. A great case for using cacao butter in drinks, which lends both its chocolatey flavor, as well as a richness and a froth. Spirulina Latte Another blender latte, but this time boosted with all the green benefits of spirulina, without the swampy taste. Chamomile Latte The most grounding and delicious latte to drink before bed. Herbal Mocha with Chicory and Maca Playing off New Orleans-style coffee, this herbal mocha is a great option for those trying to take a break from coffee and missing it dearly. Chicory brings a coffee-like richness, while maca and cacao boost energy. Honey Miso Latte This is basically a golden milk latte, but boosted with the flavor and health benefits of miso and raw honey. I like to drink this one before plane journeys, since miso might be helpful when it comes to countering the radiation we are exposed to on any given flight. Hibiscus Ginger Latte This latte gets is beautiful color and a pleasant sour note in the flavor from steeped hibiscus flowers. Pear Cranberry Chai Any modesty aside, this is the best chai I’ve ever had or made in my life. A great example for how creative you can get with your beverages, this one uses both fruit and a bunch of healing spices to achieve an otherworldly flavor. No-Recipe Vegan Cozy Latte Start With: This is your base liquid, which will determine what other ingredients you will add to your blender. Choose one or a couple. Hot water is a blank canvas, while herbal coffee and tea will give you a base flavor, which you can play off off with your other ingredients. - hot water - chicory coffee or Dandy Blend - tea – herbal, black, green, etc. - hot plant milk – coconut, almond, cashew, oat, etc. Creamy: Add one of these ingredients or a combination of a few of them for a rich, extra-creamy latte, especially important to include if you are just using hot water as the base. - coconut butter - tahini - almond butter/­­cashew butter/­­any other nut butter - tocos - cacao butter Frothy: This is optional if you already have a creamy element, but adding some extra fat to your latte contributes to the most beautiful froth. Also, if your base is something with caffeine like a black or green tea, this will help slow the absorption of caffeine for a more even boost of energy (like in Bulletproof coffee). - Coconut oil/­­MCT oil - Ghee Sweet: Add as much sweetness as you need, tasting as you go. - dates - raw honey - maple syrup - date syrup Flavor: Play off your drink base while adding some flavor. Both cacao powder and turmeric do well in creamy, milky drinks, while spices, herbs and vanilla can be used millions of ways (just see the drink round-up above). - cacao powder - cacao butter - turmeric - other spices like cinnamon, cardamom, nutmeg, ginger - vanilla - herbs - miso Extras & Boosts: My absolute favorite energy-boosting ingredient for drinks is maca powder – it instantly wakes me up and tastes so delicious. But there are a ton of other boosters you can add to your lattes, some ideas below. - maca powder - cacao butter - other adaptogens: chaga, reishi, lion’s mane, cordyceps, ashwagandha - more: pearl powder, tocos, mucura pruriens, spirulina, etc. etc. Blend all your components until frothy and enjoy :) You might also like... 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Vegan 7 Cup Burfi – Chickpea flour and Coconut Fudge

October 19 2017 Vegan Richa 

Vegan 7 Cup Burfi – Chickpea flour and Coconut FudgeVegan 7 Cup Burfi – 6 Ingredient Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option So here’s the deal. This recipe is called 7 cup Cake/­­ Burfi. It has a common (non vegan) recipe that uses 7 cup total ingredients..1 cup besan, 1 cup coconut (shredded), 1 cup milk. 1 cup ghee (clarified butter) and 3 cups sugar with a bit of variation here and there in the amounts , added cashews etc. Yes you read that right. I mean, there is no way these things (with vegan subs) together are not going to make a delicious result.  Those amounts are way out there for me. I use vegan butter for the vegan version and much less of it and less of the sugar as well. The fudge also works well with organic safflower or other neutral oil. Chickpea flour is roasted with a tbsp of oil,, then the coconut, sugar and milk are mixed in. The mixture is cooked to caramelize the sugar a bit. Cardamom adds the amazing flavor. These burfis are easier than many of the other burfis(I am looking at your mysore pak). Try these easy Sweet burfi bars with chickpea flour, cardamom, coconut and love. This week is all about the festive season in the house. Cooking up Indian food, snacks and desserts. It finally feels like Diwali! Continue reading: Vegan 7 Cup Burfi – Chickpea flour and Coconut FudgeThe post Vegan 7 Cup Burfi – Chickpea flour and Coconut Fudge appeared first on Vegan Richa.

Vegan Sweet Potato Pie Bars

October 11 2017 Vegan Richa 

Vegan Sweet Potato Pie BarsVegan Sweet Potato Pie Bars. Spiced Sweet Potato Pie layered over cinnamony Snickerdoodle crust. Make this into a pie for decadent holiday dessert. Gluten-free option These sweet potato pie bars are easy and great for fall and holidays. They are a great snack or dessert. The crust is a simple cinnamony flour and sugar mix pressed together and prebaked. The crust reminds me of snickerdoodle cookies and works amazingly. The crust is topped with well spiced sweet potato puree. Maple syrup and coconut sugar make up the sweeteners.  These delicious vegan sweet potato pie bars can be served as is or with whipped coconut cream or ice cream. This recipe makes just the right amount to treat before the main event. Double it up and bake into a pie! These can be easily made with pumpkin or other squash puree. Do you like sweet potato or pumpkin in your pies and pie bars?Continue reading: Vegan Sweet Potato Pie BarsThe post Vegan Sweet Potato Pie Bars appeared first on Vegan Richa.


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