cold - vegetarian recipes

Try it! You will enjoy it!

Butternut Miso Soup with Arame and Wasabi

Recipe | Citrus Sesame Kale

Our Favorite Gua Sha Routine – Video

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop










cold vegetarian recipes

Brown Rice and Apples Salad

November 14 2018 Oh My Veggies 

Here’s a super-simple and delicious recipe that will give you an incredible boost of energy. During winter, it may be less attractive to cook a cold salad as dinner. However, this recipe is comforting, even during the cold days of winter. Its quick to make and can easily be doubled or even tripled!

Our Favorite Gua Sha Routine – Video

November 11 2018 Golubka Kitchen 

Our Favorite Gua Sha Routine – Video Today, we thought it would be fun to share a video on our favorite, slow and gentle way to do gua sha, the facial massage that has its roots in Chinese medicine. Facial gua sha is a beauty treatment, but I try to give it more credit than that. The practice has the potential to be meditative, is incredibly relaxing, and yes, a direct route to some simple self-love. To me, it’s all about the meaning we assign to our actions throughout the day – you can gua sha in front of your laptop while immersed in youtube videos, or you can do it while aiming to be totally present in whatever space you are in, aware of the sounds and smells around, noticing to the sensations in your skin. Although practicing the same action, you’ll end up with two totally different experiences. While I do both, I like to remind myself that I’ll get twice the benefits from gua sha as an active meditation, way beyond just toning my skin, de-puffing my face, etc. What Facial gua sha is a massage practice thats deeply rooted in the ancient traditions of Chinese medicine. A special (and affordable) jade or rose quartz tool is used to perform various, sweeping motions on the face and neck, which increases circulation, helps move lymphatic fluid, sculpts the features, and relaxes facial muscles. Benefits of gua sha include better overall complexion, reduced blemishes, and toned skin. It can help relieve neck pain, jaw tension, puffiness, and even headaches. Its a direct route to more glowy skin and its the most relaxing, anti-aging facial treatment that you can give yourself in the comfort of your own home. Its also a great practice for showing some love to yourself. Carving out some quiet time to slow down and direct your attention towards yourself and your well-being by practicing any small ritual is already the ultimate act of self-care. * Gua sha massage is also practiced on the body, with more pressure on the tool, and you will usually need to see an acupuncturist for that. We are only focusing on facial gua sha in this post. The Tool Gua sha tools come in different shapes, most commonly in jade and rose quartz. For this routine, we use a heart-shaped jade tool, but you can use a rose quartz tool with the same results (just choose the kind of stone that you are more drawn to). The shape can vary a bit too. If you have a gua sha tool, chances are you already have one that will work for this routine. Just make sure that the tool has a notch and a flat (or slightly curved) edge. It can be square like this one or heart-shaped like this one. Our Favorite Routine The gua sha routine we practice is a little different from some of the ones weve seen out there. It was introduced to us by our acupuncturist, and has you work your way from the bottom of your neck and face up to the forehead, since lymph drains down into the terminus, which is the area right above your collarbones. This way, you awaken the tissues and stimulate circulation at the base of your neck, so that theres an opening for excess fluids from the middle and top of the face to drain into. Its sort of like a faucet that needs to be opened at the bottom in order to let out the water. This routine is also quite slow, relaxing, and based in light touch. Also, if you don’t vibe with this particular gua sha routine for any reason, there are many more gua sha videos on Youtube that you might like! When and How There’s no right or wrong way to practice this gua sha routine. Do it as often as you like/­­can and whenever it feels best for you. It’s great in the morning, because it helps move stagnant lymph and de-puff, plus it can seamlessly incorporate into a morning mindfulness routine. It’s also amazing before bed, because the light and slow massage is incredibly relaxing. My Experience I had been hearing about facial gua sha for a while and finally decided that this year would be the year Ill try it out. I ended up falling in love with the practice, and my gua sha tool is now a permanent fixture on my bedside table (Ive also tried using a jade roller and although it feels nice, to me theres no question that gua sha is much more effective). The positive effects of gua sha are not necessarily immediate and tend to build over time, but your face will be visibly more sculpted after one self-massage session, which is always encouraging. To test this out, do all the steps on one side of your face first, and then observe how your features are more sculpted, your eyes are more open, and your eyebrows are more lifted on that side. For me, this is especially noticeable in the eye and eyebrow area. The number one positive physical change that Ive noticed from having a regular gua sha practice (I do it about 2-3 days a week) is less puffiness in the morning, which is a big one for me. My favorite time of day to practice facial gua sha is in bed right before I go to sleep. I find it to be incredibly relaxing, and the neck sweeping helps me work out tension in my neck, which I regularly experience after a typical day of work on the computer. Since my skin tends towards puffiness in the mornings, I notice that I dont wake up looking as puffy if I do gua sha the night before. Sometimes, if I eat a late, salty dinner or simply dont get enough sleep and wake up extra puffy, I do the routine in the morning. In this case, I love running my gua sha tool under cold water and wiping it dry, so that I have a cool stone to work with. This feels so good and does away with the puffiness in no time. I truly look forward to the routine and all of its relaxing, beautifying benefits and try to squeeze it in as many times a week as I can. I think youll really love it.   You might also like... Self-Care Interview Series: Lucy Vincent Self-Care Interview Series: Jessica Murnane Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Sarah Britton .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 Our Favorite Gua Sha Routine – Video appeared first on Golubka Kitchen.

Squash Creamy Soup

November 10 2018 Oh My Veggies 

Its the season for soup! Nothing is better than a warm bowl full of a hot liquid, unctuous and comforting to face the cold weather that’s settling in. The preparation of this recipe is simple, and the taste is soft and rustic.

Recipe | Cauliflower and Chickpea Coconut Curry

November 5 2018 Oh My Veggies 

The nice thing about moving from the frigid Midwest to the South is that you can gloat to all your family and friends back home about the weather when fall starts. “Oh, it snowed there today? That’s nice. It’s 70 here.” (Yes, I am a terrible person.) But a week or two ago, when I saw people posting pictures of the first snow of the year on Facebook, I felt a little bit jealous. Could it really be? Do I miss snow?! The last winter we spent in Wisconsin, I pretty much had a mental break over the weather. I worked on the University of Wisconsin campus and I took the bus to work, which meant that I had to walk several blocks to my building everyday in the wee early hours of the morning. And those wee early hours were cold! The wind and the snow and the sub-zero temperatures would make my face ache and by the time I got to the office, my toes would always be numb no matter how many pairs of socks I layered on. I was done! Done with winter! But now I feel a little nostalgic for it. Maybe not for the […]

Instant Pot Vegan Enchilada Soup – Stovetop Option

November 2 2018 Vegan Richa 

Instant Pot Vegan Enchilada Soup – Stovetop OptionInstant Pot Vegan Enchilada Soup with Quinoa, walnuts, mushrooms. Pressure Cooker Bean-free Vegan Quinoa Chili with Homemade enchilada seasoning. Saucepan Option. Vegan  Glutenfree Recipe. Soyfree Nutfree Oilfree option.  Jump to Recipe  The cold weather calls for bowls full of comforting soups and sometimes I like them to be bean-free. You know age and all ;). Enter this Quinoa Walnut Veggie soup! Quinoa, mushrooms, walnuts, optional soy curls or beans/­­lentils all go into a pressure cooker with some enchilada seasoning, which is a dry enchilada sauce mix with various spices and chilies. Add some broth and done! The quinoa and walnut add amazing texture to this thick soup more like a enchilada filling. If you add a bit more broth and some cooked beans, it makes a great Quinoa chili! Serve with toppings of choice. This savory, warming, flavorful bowl is a perfect quick weeknight meal. Saucepan instructions in the notes. Can be made without walnuts. Lets make some!!Continue reading: Instant Pot Vegan Enchilada Soup – Stovetop OptionThe post Instant Pot Vegan Enchilada Soup – Stovetop Option appeared first on Vegan Richa.

Instant Pot Red Lentil Butternut Squash Curry – Stovetop option

October 27 2018 Vegan Richa 

Instant Pot Red Lentil Butternut Squash Curry – Stovetop optionInstant Pot Red Lentil Butternut Squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot, 30 Min make in a Pressure cooker or Saucepan. Vegan Gluten-free Soy-free nut-free Recipe.  Jump to Recipe  The weather is getting cooler (read pretty cold) out here and every day we feel like we need a bowl of hot, warming comforting soup or stew. This butternut squash and red lentil curry works out perfectly for every meal.  The spices are sauteed with onion and garlic, then just put the lentils and butternut all in a pressure cooker or saucepan with some coconut milk and broth. Cook and done. This dal soup takes 1 Pot and less than 30 minutes either way. Serve as is garnished with some toasted nuts or with a side of fresh bread or flatbread. Continue reading: Instant Pot Red Lentil Butternut Squash Curry – Stovetop optionThe post Instant Pot Red Lentil Butternut Squash Curry – Stovetop option appeared first on Vegan Richa.

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice

October 24 2018 My New Roots 

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice   Ive now been blogging for eleven years (11years!!!). And in those eleven years, you know what Ive learned about you? You love sweet potatoes. You love tahini. And you love sauce. And if I post anything with those things - or even better - a combination of those things, I know its going to go over well. I often get preoccupied with making my recipe posts totally out there with crazy ingredients, involved techniques, and lose sight of the fact that a lot of you like really simple things too. Just like me. And just like me you like sweet potatoes and tahini and sauce. The sweet potato wedges with tahini-honey sauce and everything bagel spice that I posted on Instagram drew many requests for the recipe. I thought it would be way too easy, but your encouragement reminded me that its okay if its easy! We all have a place for uncomplicated in our lives.     I was first introduced to everything bagel spice while teaching cooking classes down in the states this past summer. One of the women in the group proclaimed that it took avocado toast to the next level, and after trying it once, I was totally hooked. She gave me two jars of the flavour confetti before I flew home, and I have just recently shaken out the last grain of salt. Without a clue on where to buy such a random thing in Canada, I set out to make my own - only I decided to be highly practical and mix up a laughably large batch because it is literally good on everything. For those of you who arent familiar with everything bagel spice mix, its the simplest combination of flaky salt, onion flakes, garlic flakes, sesame seeds, and poppy seeds, which classically tops an everything bagel. It doesnt sound like that much, but trust me, if it can make a white, doughy   this blend far more than the sum of its parts. A generous sprinkle on any dish makes it all that much more dimensional, seasoned, and delicious. My favourite applications for it include sliced garden tomatoes, cucumber, steamed green beans, roasted beets, goat cheese, cauliflower, popcorn, green salads, steamed brown rice or quinoa, eggs, hummus, and sweet potatoes...you see where Im going with this. Maybe its faster to write a list of the foods that it wouldnt be good on? Chocolate cake. There, that was easy.     But Im actually here to talk about sweet potatoes. These gorgeous golden roots are now in season, and the last local tubers being pulled from the earth as I write this. Since I live so close to a number of organic farms here in Ontario, I thought it would be fun to go see them being harvested. I called around my area to see if anyone still had them in the ground, and I got lucky when one place, Fiddlehead Farm, called me back with good news and an invitation out to their field. Fiddlehead Farm is run by a tribe of boss women who support over 150 local families through their CSA program, and hold stands at four different markets. These ladies are busy, and growing a diverse range of vegetables, greens, and herbs that seemed to stretch on for miles. I could tell from walking around the property how passionate they were about their work, and how deeply they care for their little corner of the earth. What an inspiration! Heather, the farms co-owner, hopped off her tractor to introduce herself and show me the goods. She pulled back a tangle of stems and gave a good yank to unearth a juicy bunch of sweet potatoes, all clumped together like a vegetable cuddle puddle. Jackpot! She said it had been a really good year for this particular crop, and right under my feet were literally hundreds of roots waiting patiently to be harvested before the impending frost. Seeing how things grow and meeting the people that work so hard to bring these food gifts to us gives me a deeper appreciation for every bite I take.     Sweet potatoes are nutritional powerhouses, as one of natures best sources of beta-carotene. Beta-carotene is a carotenoid form of vitamin A - an essential anti-inflammatory and antioxidant nutrient. The intensity of a sweet potatos orange flesh is a direct reflection of its beta-carotene content, so find the most vibrant ones you can, and dig in. Remember that you need a little fat to help your body absorb beta-carotene, so a drizzle of olive oil, or dousing your taters in a sauce like the one in this recipe is an important step in receiving those life-giving nutrients. Not a bad deal if you ask me. Sweet potatoes can be enjoyed roasted, steamed, sautéed, or even eaten raw, but however you choose to eat them, keep those skins on! The skin of a sweet potato is loaded with extra fiber to regulate blood sugar and support digestion, potassium to maintain normal blood pressure, and iron to deliver much-needed oxygen to your cells. Scrub sweet potatoes firmly with a soft vegetable brush - you want to remove the dirt but not take the skin away. When purchasing sweet potatoes, look for smooth, even skin without bruises or soft spots. Avoid buying sweet potatoes that are in the fridge, since cold temperatures negatively affect their flavour. Once you get them home, store them in a dry, and well-ventilated place away from a hot spot (like near the stove or on top of the fridge). Instead of keeping them in plastic, which can cause them to mold, store them in an open paper bag to extend their life.   Some notes on the recipe. Other methods Ive seen online for everything bagel spice do not suggest toasting the seeds beforehand, and I think this is a major miss. It makes a huge difference giving the sesame and poppy seeds a quick tour in a hot pan to coax out more of their flavour. If youre in a rush or simply cant be bothered, thats fine, just know that youll be missing out on some bonus taste points. And if you dont want to make three cups of the mix to start, simply half, or even quarter the recipe. I am pretty confident that youll love it though, especially once you try it on avocado toast. The Tahini Honey Sauce makes about one cup (250ml), which is plenty to cover the sweet potato wedges, but make a double batch if you want a great staple dressing for the week ahead. Its delicious on simple green salad, folded into cooked grains, drizzled over roast vegetables, or on avocado toast. The honey taste is present, but not overpowering, so feel free to add more if you want to ramp up the sweetness. For a vegan version, use maple syrup or date syrup in its place.       Print recipe     Sweet Potato Wedges with Tahini- Honey Sauce and Everything Bagel Spice Serves 4 Ingredients: 3 medium organic sweet potatoes (about 1 1/­­2 lbs. /­­ 650g) coconut oil (expeller-pressed and flavour-neutral) sea salt flat-leaf parsley and /­­ or cilantro for garnish chili flakes toasted pumpkin seeds Tahini-Honey Sauce (recipe follows) Everything Bagel Spice Mix (recipe follows) Tahini-Honey Sauce Makes 1 cup /­­ 250ml Ingredients: 1/­­3 cup /­­ 80ml tahini 1/­­3 cup /­­ 80ml water 2 Tbsp. freshly squeezed lemon juice 1 Tbsp. extra virgin cold-pressed olive oil 1 Tbsp. raw liquid honey (substitute with maple syrup for a vegan version) 1 small clove garlic, minced 1/­­4 tsp. fine sea salt Big Batch Everything Bagel Spice Mix Makes 3 cups /­­ 430g Ingredients: 1/­­2 cup /­­ 80g garlic flakes 3/­­4 cup /­­ 85g onion flakes 3/­­4 cup /­­100g sesame seeds (any colour you like) 1/­­2 cup/­­ 85g poppy seeds 1/­­2 cup /­­ 80g flaky sea salt (I used Maldon) Directions: 1. Preheat oven to 400°F /­­ 200°C. 2. Scrub the sweet potatoes well under running water. Slice them lengthwise into wedges of your desired thickness. Place them on a baking sheet with space between them (if theyre too close together theyll steam each other and get soggy), and roast for about 20-25 minutes, depending on their size. Remove from the oven when fork-tender. 3. While the sweet potatoes are roasting, make the Tahini-Honey Sauce by placing all the ingredients in a blender and blend until completely smooth. Taste and adjust seasoning if necessary. To thin, add a little water and blend or stir until the desired consistency is reached. Store leftovers in the fridge for five days. 4. Make the Everything Bagel Spice Mix In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool. In a large jar combine the cooled sesame and poppy seeds, garlic flakes, onion flakes, and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 month. 5. To serve, drizzle the Tahini-Honey Sauce over the sweet potato wedges (you can keep them on the baking sheet or plate them as desired), then sprinkle generously with the Everything Bagel Spice Mix, and top with fresh herbs, toasted pumpkin seeds, and chili flakes (but get creative, these are just suggestions!). Enjoy. I want to sign off with a sincere thanks for the past eleven years of support from all of you. It’s hard for me to believe that I’ve been creating in this space for so many years now (I’ve never done anything for this long!), but I wouldn’t have the motivation to keep going if it weren’t for your curiosity, enthusiasm, and appetite for the heart work I put in here. I know that I’ll stay hungry if you do Let’s keep going, together. In sincere gratitude and love, Sarah B. *   *   *   *   *   * I have great news, dear friends! Due to the overwhelmingly positive response to the Life-Changing Loaf Subscription Box, we have reopened the sales so that you can still receive (or give!) the box before the holiday season. Click here for more information, and to subscribe. Thank you very much for your ongoing support of My New Roots! The post Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice appeared first on My New Roots.

Self-Care Interview Series: Sana Javeri Kadri

October 20 2018 Golubka Kitchen 

Self-Care Interview Series: Sana Javeri Kadri Sana on the left Sana Javeri Kadri is the founder of Diaspora Co., a radically different spice collective dedicated to equity, sustainable agriculture, and decolonization. We’ve been fortunate to try Diaspora’s heirloom, organic, single-origin turmeric powder, and let’s just say it’s going to be very hard to go back to enjoying any other powdered turmeric ever again. Sana lives between Mumbai and Oakland, California. Routine -- Is routine important to you or do you like things to be more open and free? I crave routine and am most productive when Im following a routine. However, Im unable to do deep thinking work or larger creative work in the middle of a hectic routine, so I like to keep at least one day of the week wide open for creative projects and giving myself the time and space I need to create something important. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I have been trying really hard to wake up, spend as little time on my phone as possible and then make myself a nourishing drink and most importantly, make myself some breakfast. One of my worst habits is to wake up, get on my phone, start responding to emails and then quickly get changed for work and dive straight into a full workday without taking any time to nourish myself or check in with my body. It means that by 1pm Im starving, cranky and already tired for the day. The life changing power of breakfast is something Im still learning… -- Do you have any bedtime rituals that help you sleep well? My girlfriend and I try not to spend too much time on our phones before bed, or looking at a screen. She recently introduced a 20 mins of reading before bed practice that were trying to stick to, its my favorite way to wind down and Im committing to not responding to work emails at 10:45pm, even if its 11:15am in Mumbai and my team there is just getting fired up. Work in progress. -- Do you have any kind of mindfulness practice?  My therapist guides me into mindfulness during our sessions every week because I often come in feeling stressed, frantic and a bit fragile. Shes always able to help me get back in touch with my body and begin to feel grounded again. At her urging, I handle all my stressful work calls or emails sitting outside in the sunshine, ideally with my bare feet in the ground. This practice of grounding has been particularly helpful to me in the past few months of managing a stressful season. I also recently downloaded the Headspace app, and just the five minutes everyday of meditation has made a huge difference to me. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – In Oakland – Bread srsly gluten free sourdough, crispy fried egg cooked in ghee topped with smoked paprika, turmeric and salt, sliced avocado or smoky pinto beans or sliced tomatoes or any veggie leftovers I can wrangle from the fridge, maybe a slice of bacon if Im wanting some extra fat. In Mumbai – a loaded crispy veggie dosa. Either way, I love hot and savory breakfast. The cold and sweet breakfast tradition isnt common in India so, cereal and granola with milk culture is something I find very odd about the United States. Lunch – Leftovers express. My girlfriend and I both work long hours, so our saving grace is prepping large meals a couple times a week and then subsisting on leftovers. Gluten-free pasta with canned early girls (I can 80 lb every summer so that we never have to buy store bought tomato sauce) with every vegetable in the fridge/­­our imperfect produce box and ground beef is a family classic. Rosie is always joking that my stomach doubles when it comes to pasta and shrinks for everything else. Shes not wrong. Snack – My favorite snack is stovetop popcorn. Growing up in Mumbai we never had a microwave, it was my parents most loathed kitchen appliance. So now Im following that tradition of never owning a microwave. My favorite stovetop popcorn is popped in ghee and then topped with nutritional yeast, turmeric, and salt. Its perfect. Dinner - My perfect dinner is khichdi (spiced rice and lentils cooked in ghee and heavy on the ginger, turmeric and cumin), thick full fat yogurt, masala okra, a little bit of pickle (Brooklyn Delhi achaars are divine) and a side of spicy amaranth battered fish. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I used to do caffeine, in a delicious ghee, turmeric, cardamom and coconut sugar concoction, but over time Ive stopped being able to handle it. It started to make my stomach hurt and made me anxious. So I now drink either matcha with rice milk and date syrup, or hot chocolate with hemp oil, coconut sugar and adaptogens if Im needing the extra nourishment. Some days, if Ive slept enough and rested enough, I do better on just water and breakfast, no extra boost needed. -- Do you have a sweet tooth and do you take any measures to keep it in check? I had a notorious sweet tooth all the way until my early twenties – I couldnt be trusted with bars of chocolate and was known to sneak spoonfuls of cake first thing in the morning. However the older Ive gotten (Im still technically in the early twenties), sweets just give me a sugar crash and make me feel sluggish. As an avid lover of food, Id rather eat plenty of things that make me feel fantastic, than the things that make me feel terrible. Both Rosie and I have been surprised and how quickly our respective sweet tooths have disappeared since we started living together, and how easily weve been able to cut out sugar from our life once we could verbalize how terrible it made us feel. -- 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 swear by cannabis tinctures. Im not big on cannabis in other ways, but I find cannabis to be the only way to really deal with chronic pain. Ive also started using Super Good Hemps Turmeric Full Spectrum Hemp Oil in my morning drinks, and I find that it has similar effects. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I used to weight lift and do Crossfit pretty intensely, but had a really awful injury in 2016. Since then, Ive really had to reframe my definition of exercise. Now, I consider it an extension of my healing process. Intense exercise just isnt possible for me in the same way, so I stick to swimming as often as I can (usually a couple times a week), doing Nike Training body weight workouts at home, and talking our dog for a long walk every evening. -- 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 love exercise and do best when Im outside and moving my body. Rosie and I try to take our pup Lilly out for a hike at least once a week, and we notice how much more present are with each other and our work when weve exercised.  That being said, Im also an incredibly competitive person, so reframing exercise to no longer be an intensely competitive thing has been very hard for me. I find it difficult to work up the enthusiasm to go on a leisurely swim, without a team to train with, or a competition to work towards. Switching off my producing strategy is my biggest challenge. Beauty -- What is your idea of beauty – external, internal or both? Both! It took me a long time to love my face, acknowledge that it was beautiful despite not looking like everything I saw on magazines and on billboards. But that acceptance and love for my external beauty definitely came from tending to, and growing confidence in my inner beauty. -- What is your skincare approach – face and body? I grew up using raw honey as a face cleanser, handmade ayurvedic soaps for my body, and a mom who never used makeup. So that has informed a lot of my skincare today. My skincare guru is 300% Abena, the founder of Hanahana Beauty, I use her shea butter exfoliating body bar and swear by it, and I use Abenas recipe for a rose water, tea tree oil and jojoba oil soaked cotton pad as a cleanser morning and night, and it has been a complete game changer for getting my glow back. Ive also been using Curology, which is a custom dermatologist service, that is super affordable and came highly recommended by friends. They prescribed me their night cream, which has really taken care of my breakouts and blackheads. Im not usually big on using chemicals on my skin but have found Curology to be a minimalist option that really works. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Cutting out sugar and gluten entirely is the most obvious one – I break out as soon as I am eating sugar, so its first to go. I also use a turmeric, honey, hemp oil and cornmeal face mask every couple weeks that always makes me feel radiant. My dentist has noticed and commented on the huge difference in my teeth that shes seen since I stopped drinking coffee – theyre whiter than ever before and need much less cleaning, which for me is reason enough to skip the coffee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Abenas DIY rose water, jojoba oil and tea tree oil cotton pads! I used to be a ardent fan of Thayers Rose Witch Hazel Toner but in my experience with skincare – once you go DIY, its impossible to go back :) That being said – I will admit to being a Glossier believer, I didnt use makeup until I discovered Glossier concealer and highlighter. Its so easy and lazy but it works so wonderfully. Stress, Etc. -- Do you practice any consistent routines in order to avoid stress?  Taking our pup out for a long walk by the water is a really grounding activity for me. I have no idea how I managed my stress before she moved in with us. -- If stress cannot be avoided, what are your ways of dealing with it? Honestly Im a spokesperson for not really managing my stress well. My partner often comes home to a fuming, off the hook Sana and it takes significant chatting, massaging and cuddling to work me out of the state that I can get into if Im very stressed.  Im an extrovert and a peoples person so being around people that I love is my best coping mechanism. That being said – I have to be careful not to emotionally dump onto my loved ones, just because theyre willing to be there for me. Ive definitely been guilty of that in the past. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The first one is to make sure I get a really good nights sleep, and make sure Im not drinking alcohol, eating dairy or any processed food. Usually, managing my sleep and diet is the easiest way to kick a cold before it hits. If the cold cant be stopped, I usually start by accepting that my bodys way of asking for rest is by getting sick, and its important to just honor that and completely rest. Then – turmeric, ginger, honey tea all day long.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Ive been trying really hard to take weekends off, and any weekend that I succeed at that- the balance feels so much better. Honestly, as a young business owner, the hustle is so glamorized and romanticized. Youre told that now is your time to grind, and to get further in your career. Whilst this is true, Id also argue that now is the time to establish healthy boundaries and habits in your life so you learn how to maximize your productivity and your potential. Any day that I work a 16 hour day (which is too often), I know that I am not focusing on the bigger picture, and am actually sacrificing my long term goals as a business owner. Remembering that, and focusing on working more effectively, rather than working more, has been a huge step towards achieving healthier work life balance. 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? Therapy. Every week, no matter what. That perspective and process is something Im deeply committed to. Therapy rarely feels easy, but it is always in service of myself and my larger goals, so its the easiest way to feel on track. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating based on how it makes me feel, not how it sounds or tastes. As soon as I focused on how it made me feel, my taste buds changed, I lost weight, my skin issues cleared and I became a very healthy person, with remarkable ease. I know how obnoxious that sounds, Im sorry. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I fly home to India. I know this is incredibly privileged, and a bit excessive, but shuffling back and forth between two continents constantly gives me a broader perspective, and somehow – the psychology of taking an international flight is an incredibly cathartic and productive experience for me. I almost always come back from my trips to India with fresh eyes, new vision and a bigger picture. Thats true for all travel, in my opinion. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. The fundamental line of Crossfit – eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. has influenced my self nourishment beyond any book or movie. I may not be a competitive Crossfit athlete any more but eating to nourish my body is so much more fulfilling than eating to nourish my cravings. Knowledge --  What was your path to starting Diaspora Co.? You can read a lot more about that here, but long story short – Ive been working in the food industry since I moved to the United States in 2012 and I quickly noticed that whilst the farm to table movement felt at its zenith in the Bay Area, it only applied to certain things. Spices and imported foods were somehow excluded from those quality standards. The idea for a new kind of import export company formed in November 2016, and in February 2017 I quit my job and embarked on seven months of research visiting farms, research institutions and markets across India. Diaspora Co. was formally launched as a direct trade sustainable food company with our first offering of turmeric in August 2017. Its been a total rollercoaster since then. --  Can you tell us about the kind of turmeric you sell and how it differs from most turmeric one can buy at a store today? Im biased, but Im also overly honest so I dont think it would be an exaggeration to say that we sell the worlds best turmeric. Historically, there hasnt ever been a quality standard for how to define the highest quality, beyond arguments and branding largely based in exoticism and the colonizer/­­savior mindset. It is the freshest, as in it was harvested in 2018 and is milled every 3 months, versus powders that can be up to five years old and still on a grocery store shelf, stale as ever. It is the most potent variety of turmeric out there, with a tested 4.7% curcumin content. It is a fragrant and exceptional heirloom rhizome variety that compares to other turmeric powders out there as an heirloom summer tomato would to a grocery store store tomato grown for storage not flavor. Finally, it is organically farmed in a spice agriculture landscape where pesticide overuse and residue is notorious. Phew! --  Can you tell us about your decision to pay your turmeric producer really well and about owning the fact that your product costs more because of this? I think part of our work is that what the industry considers paying our producer really well, we consider basic human dignity of paying a living wage and for the price of sustainability, flavor and honest work. If we didnt pay our partner farmers the prices that we do, they wouldnt have the power or the incentive to produce at the standard that they do. To me, this big word decolonizing really just means how are you going to empower the people around you who have historically been stripped of their power? Paying our farmers well is actually the easiest embodiment of our decolonizing mission. As for owning our higher prices – we simply couldnt exist without charging what we do. And ultimately, were dedicating to riding the fine line between being affordable to the home cook and being a leader of sustainability and supply chains and therefore being regarded as a luxury product. I have to believe that we can do both. Turmeric latte blends or turmeric centered businesses that dont want to pay our prices or wholesale from us because theyd like to continue to exploit their sources and maintain their ridiculously high margins, Im in this for the long game and their reckoning will come. It always does. Apologies if I sound cold and jaded, business is vicious and Ive had to steel parts of myself to tolerate it all. --  What are some of your favorite ways to use Diaspora Co. turmeric? Honestly, turmeric was so woven into the fabric of my childhood that it was invisible to me. We cooked with it, made beauty treatments with it, and we used it to mark life and death. So even now, my favorite way to use turmeric is still in simple Indian vegetable dishes – lightly cooked okra tossed in cumin, turmeric and salt is the definition of comfort for me, or a coconut milk turmeric chicken broth with squash and long beans. Comforting, vegetable heavy home cooking is how I innately know how to use turmeric. Lattes just arent for me. --  We love your photos! How did you become a photographer? When I was 14 and going through a really tough phase at school (bullying, puberty, the patriarchy et all), my parents taught me how to use their DSLR. Ive used photography as the lens through which I make sense of and connect with the world ever since. When my academic pursuits turned to food and agriculture in college, my lens turned to it too. In so many ways, I recognize that I was never particularly talented or the best or the brightest, I was always just a really solid worker, and entirely self motivated, and that meant that once I started photographing, I just never stopped, and now here we are. Fun and Inspiration -- What is something you are particularly excited about at the moment? Ive found that balancing my role as a business owner with my role as a photographer is what gives me the most joy professionally. So I have a couple exciting photo shoots planned for the coming months that will be a welcome respite to the chaos of holiday e-commerce. That, and I havent seen my girlfriend and pup in almost a month since Ive been in India and I miss them terribly, so very excited to come home to my two favorite living beings. -- What do you do to unwind or treat yourself? Were so lucky to live in Oakland, where eating out is an incredible experience, especially at a time where women chefs are absolutely excelling in their field. So eating delicious meals by our favorite local women chefs is my favorite treat – Cosecha Cafe (Mexican), Nyum Bai (Cambodian), Champa Garden (Laotian) and 20th Century Cafe (Eastern European) to name a few.  -- A book to feed the soul:  I just finished reading Yvon Chounards Let My People Go Surfing and its been so deeply inspiring to me. -- Is there anyone you would like to hear from next in this interview series? Akwaeke Emezi, they are my favorite writer, a member of this third culture/­­diaspora/­­immigrant excellence interweb community and has navigated their self care so beautifully and visibly through the years. Id love to learn more from them. Photos by Sana Javeri Kadri, Sophie Peoples, Assad Keval /­­/­­ This post contains Amazon Affiliate Links You might also like... Self-Care Interview Series: Ashley Neese Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Amanda Forcella Self-Care Interview Series: Trinity Mouzon Wofford .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: Sana Javeri Kadri appeared first on Golubka Kitchen.

Best Vegan Restaurants - San Jose

October 11 2018 VegKitchen 

Best Vegan Restaurants - San Jose The San Francisco Bay Area is one of the best places in the US to be a vegan. The variety of vegan restaurants, cafes, bakeries, and eateries is stunning. Many non-vegan places also have vegan options on their menus. Where are the best vegan restaurants? San Jose has some of them. 1. Happiness Cafe Happiness Cafe is one fine eatery that ranks among the best vegan restaurants San Jose has to offer. It is located on Hostetter Road and is open every day of the week. This place is exclusively vegan and offers a wide range of delicious dishes. The drinks on the menu include a wide range of smoothies, freshly pressed juices, cold drinks, coffees, teas, and more. The food menu is made up of vegan sandwiches, snacks, rice and noodle meals, pasta, and salads. House specials include the waffle nugget and Phish and Fries--a vegan take on the classic fish and chips recipe. 2. Curry Up Now If youre up for Indian and Mexican street food, be sure to drop by Curry Up Now. The place is located on Zanker Road and opens up at 11:30 AM. They also take catering and online orders. Though primarily vegan/­­vegetarian, Curry […] The post Best Vegan Restaurants - San Jose appeared first on VegKitchen.

Authentic Gaspacho Soup

September 22 2018 VegKitchen 

Authentic Gaspacho Soup An authentic gazpacho, prepared according to the Spanish method--perfect on hot summer days! This typical dish is nothing less than a cold soup made from tomatoes and peppers. It is spicy and seasoned with sea salt. Its a simple recipe, refreshing, nutritious and not expensive to make. The recipe is basic and open to any addition or removal of ingredients according to your preferences. Prep Time: 20 minutes Servings: 8 Ingredients cold water as needed 50 ml of extra virgin olive oil 25 ml of red wine vinegar salt to taste 1 kg of tomatoes 1 garlic clove, peeled 1 onion, chopped, 2 cucumbers in sections, 2 chopped green peppers, Preparation Dip the tomatoes in a pot of boiling water for 30 seconds. Remove and steep into a bowl of ice water to stop cooking. Let stand for a minute, then peel the tomatoes. Remove the hard part of the core. In the blender bowl, combine tomatoes, chopped onion, chopped cucumber, chopped pepper, clove garlic, olive oil, red wine vinegar, and a little salt; reserve a little of the chopped cucumber, chopped pepper and chopped onion for presentation. Reduce to a smooth puree. Use the amount of water needed to […] The post Authentic Gaspacho Soup appeared first on VegKitchen.

Overnight Pumpkin Pie Oats

September 17 2018 Meatless Monday 

This recipe combines the fall flavors of pumpkin, pumpkin seeds, and pumpkin spice into a nutrient-packed grab-and-go breakfast. You can enjoy these oats chilled, or heat them up for a comforting breakfast. You can even make up a few overnight oat containers all at once for multiple breakfasts during the week. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 1 1/­­2 cup old-fashioned oats 3/­­4 cup plain plant-based milk (i.e. soy, coconut, almond) 1/­­2 -1 tablespoon pure maple syrup (depending on your preference, may omit) 1 teaspoon pumpkin pie spice 1/­­4 cup canned pumpkin 2 tablespoons pumpkin seeds 2 tablespoons flax seeds, ground   Place oats in a mason jar or 2-cup container. Add plant-based milk, maple syrup, pumpkin pie spice, pumpkin, pumpkin seeds, and flax seeds. Cover with a lid and shake really well (or stir with a spoon). Refrigerate overnight. The next morning, enjoy oats cold or warm. May add additional plant-based milk to achieve desired consistency. The post Overnight Pumpkin Pie Oats appeared first on Meatless Monday.

10 Cooling Vegan Recipes for August

August 14 2018 Robin Robertson's Global Vegan Kitchen 

10 Cooling Vegan Recipes for AugustThe hot humid weather is back in full force and so is my desire for quick and easy meal solutions. On hot days like the ones weve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day. Today, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August. 10 Cooling Vegan Recipes August Cucumber and White Bean Ceviche - Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy. Fire and Ice Sesame Noodles - The evocative name refers to the heat from the sriracha and the cold since I usually serve this dish chilled. You can serve it at room temperature, if you prefer, but fire and room temperature just doesnt have the same ring to it. Indonesian Gado Gado - Gado-Gado is an Indonesian main-dish salad of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it. Bánh M? Tostadas - East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. Soba Slaw - Plus - The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat. Chilled Glass Noodles with Snow Peas and Baked Tofu - This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame. English Garden Salad- Little gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head-- and its perfect for this English Garden Salad. Chickpeas Nicoise - One of my favorite flavor combos is the one found in a Nicoise Salad:  the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes. Watermelon Paletas- These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day. Pina Colada Squares -  These no-bake treats arent too sweet if you use unsweetened coconut. The post 10 Cooling Vegan Recipes for August appeared first on Robin Robertson.

Chickpea Flour Omelets

July 31 2018 Robin Robertson's Global Vegan Kitchen 

Chickpea Flour OmeletsInspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce. Chickpea Flour Omelets Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce. - 1 cup cold water - 1 cup chickpea flour - 2 tablespoons nutritional yeast - 1 tablespoon lemon juice or dry white wine - 1/­­2 teaspoon salt - 1/­­2 teaspoon garlic powder - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon mustard powder - 1/­­4 teaspoon ground black pepper - 1/­­4 teaspoon turmeric - 1/­­2 cup finely chopped scallions ((green onions)) - 3 tablespoons minced fresh parsley or other fresh herb of choice - 4 teaspoons grapeseed oil or cooking oil spray - In a bowl, food processor, or blender, combine the water, chickpea flour, nutritional yeast, lemon juice, salt, garlic powder, baking powder, mustard powder, black pepper, and turmeric and whisk or blend until smooth. Stir in the scallions and parsley. Allow to stand and thicken for 5 to 10 minutes. The mixture should resemble pancake batter. If it is too thick, add a little more water, 1 tablespoon at a time, until the batter is pourable. - Add 1 teaspoon of oil to an 8-inch nonstick skillet or spray it with cooking spray. Heat over medium heat. When the skillet is hot, pour or ladle about 1/­­3 cup of the batter into the hot skillet and move the skillet to spread it evenly in the pan. Cover tightly and cook until the bottom is lightly browned and there are little holes on top, about 4 minutes. Carefully loosen it with a very thin spatula. Flip and cook for another 3 minutes. Transfer the omelet to an ovenproof platter, cover, and keep warm in the oven while you cook the remaining omelets. Continue to made more omelets until all of the batter and filling are used. Serve hot. Loaded Frittata (Variation) Preheat the oven to 400°F. Add 1 cup total of the following ingredients (in any combination) to the omelet mixture: - Chopped pitted Kalamata olives - Soft, minced sun-dried tomatoes - Chopped roasted red bell pepper - Sautéed chopped spinach or thinly sliced zucchini - Sautéed sliced mushrooms - Shredded vegan cheese Transfer the omelet mixture to an oiled ovenproof skillet or pie plate and smooth it evenly into the pan. Bake for about 30 minutes or until firm and lightly browned along the edges. Remove from the oven and let sit for 5 to 10 minutes before serving. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.     The post Chickpea Flour Omelets appeared first on Robin Robertson.

Summer Cobb Salad with Coconut Bacon

July 20 2018 My New Roots 

Summer Cobb Salad with Coconut Bacon Summer is HERE! Wowee zowee its been a beautiful July filled with plenty of sunshine, swimming, fresh fruit, and family time. Its also a very special feeling being in Canada for the whole spring-to-summer transition once again. Its one of my favourite things, watching this little part of the world turn green and warm, for the lakes and rivers to invite us in, for the farmers markets to burst with local goodness, and for the long days to stretch into equally enchanted nights. I dont cook a whole lot this time of year - I like to keep my food really fresh, mostly raw and pretty light.  If I am turning the stove or oven on, its often to make staples that I can keep on hand in the fridge to amp up a salad or sandwich. Lentils, beans, and quinoa are some rotating essentials that I can add a bunch of fresh veggies to, or turn into a dip. I also love to have some coconut bacon from my second cookbook, Naturally Nourished, on hand to add awesome flavour and texture to something as basic as avocado toast. The inspiration for this salad came when I had just made a fresh batch of this magical stuff, and I was trying to come up with some alternative uses for it (besides the best B.L.T. ever) when I remembered another classic bacon meal: the Cobb Salad! If you live outside of North America, chances are youre not familiar with this iconic dish, a texture-rich combination of chopped romaine, avocado, tomato, chives, hard-boiled eggs, bacon, and chicken. Its a rich and protein-heavy salad, often smothered in a creamy blue cheese dressing. Whoa! Major. Needless to say, I knew that this was perfect makeover fodder, and I had everything I needed to get started. To turn this indulgent dish into something just as delicious, but actually a salad, was relatively easy. First, I decided to turn up the green and add some spinach to the mix. This small addition delivers more iron, protein, vitamin C and folate. Instead of chicken, I pointed my garden arrow at peas, to add body and filling fiber. Cooked chickpeas, butter beans or French lentils would also work beautifully in their place. Watermelon radishes just came into season here, and it was a total no-brainer to add them to this version, since they add great crunch, delicious earthiness, and pink. Because pink! And of course I kept the avocado...duh. The Creamy Chive Dressing is such a win here. I created it in hopes of maintaining that rich and satisfying mouthfeel that blue cheese dressing lends to the classic Cobb, but without the cheese, cream, sour cream and mayo (I mean, holy cow). Instead I used hemp seeds, which are rich in Omega-3 fats, and protein to energize our summer bods. Its tangy, a little garlic-y, and super fresh. And since my recipe makes more than enough for this salad, pour the rest over thickly sliced beefsteak tomatoes, grilled eggplant and zucchini, or fold it into cooked grains and greens.      My version of Cobb Salad is more of a concept than a recipe - so feel free to play around a bit with what you have, in the amounts that you have. And if youve got some other salad-y things kicking around that would work here, toss them in! No rules, just a clean-out-the-fridge kinda deal. Its summer. Lets keep things easy and flowin! To say Im obsessed with this salad is an understatement. Its the perfect summer meal and has everything going on with its fresh, crunchy, garden-fresh veggies and greens, creamy avocado, juicy tomatoes, rich and smoky coconut bacon, smooth and tangy chive dressing, satisfying eggs, and if you dont want to dive face first into that bowl right now I dont think well ever be friends ; )     Print recipe     Summer Cobb Salad with Coconut Bacon Serves 2 as a meal, 4 as a side Ingredients: 1 head of romaine lettuce a couple large handfuls of spinach a few handfuls fresh peas, raw or lightly steamed 2 medium watermelon radish 1-2 ripe avocados, depending on how hungry you are 2-3 soft-boiled eggs, optional a couple handfuls of Coconut Bacon (recipe follows) a generous drizzle of Creamy Chive Dressing (recipe follows) chives for garnish flaky salt and pepper for garnish Directions: 1. Roughly chop the romaine and spinach, and place in a large salad bowl. 2. Thinly slice the watermelon radishes, peel and slice the avocado, cut the eggs in half, and add these ingredients to the greens. Scatter peas throughout, toss on the Coconut Bacon, drizzle with the Creamy Chive Dressing and garnish with chives, salt and pepper. Devour and rejoice. Coconut Bacon Makes 5 cups /­­ 200g Ingredients: 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml maple syrup 3 Tbsp. melted coconut oil 1 Tbsp. liquid smoke 1 tsp. freshly cracked black pepper 1/­­2 tsp. garlic powder 5 cups /­­ 200g coconut flakes Directions: 1. Preheat oven to 325°F /­­ 160°C. 2. Whisk all wet ingredients together in a large bowl. Add coconut flakes and toss well to coat. Let the coconut sit and marinate in the liquid for about 5 minutes. 3. Place coconut on a parchment-lined baking sheet, spreading it out evenly. Bake for 20-30 minutes, stirring every 7 minutes or so, until fragrant and crispy. The coconut will crisp up outside the oven as well, so take that into consideration. Store in an airtight container for up to three weeks. Creamy Chive dressing Makes 1 1/­­2 cups /­­ 375ml Ingredients: 3/­­4 cup /­­ 100g hemp seeds zest of 1 lemon 1/­­4 cup /­­ 60ml freshly squeezed lemon juice 1 clove garlic 2 Tbsp. cold-pressed olive oil 2 tsp. pure maple syrup 1/­­4 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, or more as needed 3 Tbsp. finely minced chives Directions: 1. Place all ingredients except for the chives in a blender (a high-speed blender is definitely recommended) and blend on high until completely smooth and creamy. Add the minced chives and pulse once or twice just to incorporate them. Taste and adjust seasoning if desired. If the dressing is too thick, add a little water and blend well again. 2. Pour dressing into a glass jar and store leftovers in the fridge for up to one week. Show me your salad on Instagram: #mnrcobbsalad The post Summer Cobb Salad with Coconut Bacon appeared first on My New Roots.

Golden Broth Rice Noodles + Favorite Natural Cold Remedies

November 3 2018 Golubka Kitchen 

Golden Broth Rice Noodles + Favorite Natural Cold Remedies It seems like everyone around has been sick with a cold recently, so we thought it our duty share another recipe involving our favorite golden broth formula that’s helped numerous friends and family fight so many colds. The broth is infused with all kinds of anti-inflammatory and mineral-rich ingredients that are said to be immunity powerhouses – think ginger, turmeric, black pepper, garlic, kombu, shiitake, bay leaf, and more. It also tastes deeply nourishing and delicious, and has the most beautiful color. There are so many ways it can be served, too. Drink it on its own, use it as a base for dahl or curry, or very simply pour it over noodles and top with some seasonal vegetables, like in this recipe. Today we are also sharing some natural cold remedies that we find to be powerful, especially when employed during the very first signs of a scratchy throat. Oregano Oil This stuff is serious! It’s both anti-viral and anti-inflammatory, and works wonders when taken consistently during the first signs of sickness. It’s incredibly potent and should be diluted with a carrier oil (I use this one), and it burns quite a bit when going down. You do get used to it though. I usually hold it under my tongue for about 15 seconds before swallowing. Salt Water Gargle This is an ancient folk remedy that’s still prescribed by modern doctors…enough said. If I wake up with a scratchy throat, I make a point of gargling with salt water every few hours, which feels incredibly soothing, helps take down any swelling, thins down mucus build up, and more. I use the ratio of about 1/­­2 teaspoon of salt to 1 glass of water. Sang Ju Yin Sang Ju Yin is a Chinese herbal formula recommended to us by our acupuncturist. I’ve had a few instances, where it completely healed me of an early cold. I’m a total convert now, and make sure to keep it on had at all times. Vitamin C All Day It’s great to eat Vitamin C-rich foods during cold season, but I find that supplementing with lots of Vitamin C is especially helpful when showing the first signs of a cold. Since you can’t really overdose on Vitamin C, I take it very often, about every 1-2 hours when fighting a cold. Just a warning that taking a bunch of Vitamin C can cause an upset stomach, which doesn’t happen to me personally, but I know that it’s a common side effect. I also make sure that I’m getting sufficient Vitamin D, either from the sun or supplements. Garlic The natural antibiotic that’s in everyone’s kitchen! I know a lot of people who will chew on a whole clove of garlic when they start feeling sick. I’m not brave enough for that, but I did realize from Trinity’s self-care interview that you can just swallow a whole clove or garlic like a really large pill (how did I not think of that?). My tip is to choose a very small clove of garlic, since they can be pretty uncomfortable to swallow, and to score it a tiny bit before swallowing. I also recently tried Amanda’s trick of putting a clove of garlic in my ear (kind of feels like iphone headphones), which really wasn’t as big of a deal as I thought it would be, and it helped. Probiotic Foods The link between our gut health and overall health is undeniably strong. I try to uptake my intake of things like sauerkraut, kimchi, and other living foods when feeling under the weather. Neti Pot For me, the worst part of having a cold is the stuffed and runny nose. Once my nose starts down this path, it doesn’t stop for at least a week, and it’s total agony. Rinsing my nasal passages with the help of a neti pot right before bed makes a world of difference when I’m sick. I’m also currently on the market for a nice, handmade ceramic neti-pot. There’s so many good ones on Etsy! Diffuse Essential Oils Purify the air in your living space and show some love to your nasal pathways and throat by diffusing pure essential oils. It’s helpful to have an ultrasonic diffuser (I have one from Saje), but you don’t have to have one. You can heat up a pot of water, drop some essential oils in the heated water, and stand over the pot, inhaling the steam. Or you can put some essential oils on the floor and walls of your shower while taking a hot shower, which will give a similar effect to the diffuser. My favorite essential oils to breathe in during a cold are: eucalyptus, lavender, and lemon. Liquid Gold Up your intake of turmeric any way you can! Make the recipe in this post, or try our Turmeric, Carrot and Ginger Remedy, or Fresh Turmeric Moon Milk. Check out Diaspora Co. for some super-potent, organic, heirloom turmeric powder. Hydrate and Rest These two are such no-brainers, but sometimes none of the other stuff works, and you just need to go to bed early, sleep in, and drink liters and liters of lemon water in between. I love rubbing some vetiver essential oil on the soles of my feet before bed for deep, quick relaxation. What do you do to help your bod fight and heal when you feel a cold coming on? We’d love to hear! Golden Broth Rice Noodles   Print Serves: 4-6 Ingredients 1 tablespoon neutral coconut oil or avocado oil 1 small yellow onion - chopped sea salt pinch of red pepper flakes 3 garlic cloves - minced 1½-inch piece of fresh ginger - minced 1 tablespoon turmeric powder 2 dried shiitake caps 2-inch piece kombu 2 bay leaves 8 cups purified water 1 small or ½ large butternut squash - peeled, seeded, and cubed 1 broccoli head juice from 2 limes - divided 10 oz rice noodles cilantro - for garnish toasted sesame oil and sesame seeds - for garnish (optional) Instructions Warm the oil over medium heat in a soup pot. Add onion, salt and red pepper flakes, and sauté for 5 minutes. Add garlic, ginger and turmeric, and stir around for 2 more minutes. Add shiitake, kombu, bay leaves, water and more salt to taste, and bring to a boil. Lower the heat to a simmer and cook, covered, for 10 minutes. If you have time, turn off the heat and let the broth infuse for another 30 minutes. Remove the rehydrated shiitake caps, slice, and return to the pot. Remove the kombu and discard. Add butternut squash to the pot, adjust the heat back to a simmer and cook for 7 minutes. Add broccoli and cook for another 5-7 minutes, until crisp-tender. Add half of the lime juice. Check for salt, adjust if needed. Soak the rice noodles in well-salted hot water according to the instructions on the package. Drain the noodles, divide between plates, and ladle the soup over the noodles. Squeeze more lime juice over each bowl, and garnish with cilantro. Optionally, drizzle with some sesame oil and sprinkle with toasted sesame seeds and serve. 3.5.3226 You might also like... Yellow Split Pea Chowder from Power Plates Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Plant-Based Summer Meal Plan, Part 1 Smooth Vegetable Gazpacho with Watermelon Pieces .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 Golden Broth Rice Noodles + Favorite Natural Cold Remedies appeared first on Golubka Kitchen.

Best Vegetarian Meal Delivery Services to Try This Year

October 28 2018 Oh My Veggies 

An increasing number of people are jumping on the vegetarian or vegan bandwagon. However, a fast-paced lifestyle sometimes doesnt allow you to dedicate enough time to your plant-based diet. You might be too busy to read vegetarian cookbooks and go searching for the best ingredients. Luckily, there are a bunch of vegetarian meal delivery services that can help you maintain your healthy diet. Don’t worry if you’re a vegan because most meal delivery companies have a menu designed to cater specially to your dietary needs. Lets take a look at some of the best vegetarian meal delivery services that you should try. 1. Veestro This meal delivery service sends you mouth-watering plant-based meals that are suitable for both vegetarians and vegans. Veestro is proud of the fact that each dish they produce is completely GMO-free and preservative-free. Also, as you may already assume, all the ingredients are organic. There are four options to choose from at Veestro. You can have veggie meal packs, delicious a la carte dishes, or go for the services cold-pressed juice cleanses. However, Veestros weight loss meal plan is the true standout because few other meal delivery services take care of your weight. No matter what […]

Instant Pot Red Lentil Butternut Squash Curry

October 27 2018 Vegan Richa 

Instant Pot Red Lentil Butternut Squash CurryInstant Pot Red Lentil Butternut Squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot, 30 Min make in a Pressure cooker or Saucepan. Vegan Gluten-free Soy-free nut-free Recipe.  Jump to Recipe  The weather is getting cooler (read pretty cold) out here and every day we feel like we need a bowl of hot, warming comforting soup or stew. This butternut squash and red lentil curry works out perfectly for every meal.  The spices are sauteed with onion and garlic, then just put the lentils and butternut all in a pressure cooker or saucepan with some coconut milk and broth. Cook and done. This dal soup takes 1 Pot and less than 30 minutes either way. Serve as is garnished with some toasted nuts or with a side of fresh bread or flatbread. Continue reading: Instant Pot Red Lentil Butternut Squash CurryThe post Instant Pot Red Lentil Butternut Squash Curry appeared first on Vegan Richa.

Vegan Chili Verde

October 23 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Chili VerdeChili is always a cold weather favorite, and this vegan Chili Verde from One-Dish Vegan is a fun twist on the classic dish. Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and--guess what? -- she found some online! I havent tried it yet, but it sounds intriguing.   Chili Verde Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and--guess what? -- she found some online! I havent tried it yet, but it sounds intriguing. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 medium-size yellow onion, chopped - 3 garlic cloves, minced - 1 large green bell pepper, seeded and chopped - 1 medium-size zucchini, chopped - 1 or 2 jalape?o chiles, seeded and minced - 1 1/­­2 cups (198 g) husked and chopped tomatillos, or 1 can (14 ounces, or 395 g) of tomatillos, drained and chopped - 1 cup (256 g) salsa verde - 1 to 2 tablespoons (8 to 15 g) chili powder - 1 teaspoon dried oregano - 1 teaspoon ground cumin - Salt and freshly ground black pepper - 1 1/­­2 cups (355 ml) vegetable broth or water, plus more if needed - 3 cups (531 g) cooked Great Northern or other white beans or 2 cans (15.5 ounces, or 440 g each) of Great Northern or other white beans, rinsed and drained - 1 ripe Hass avocado, for serving -  1/­­4 cup chopped fresh (4 g) cilantro or (15 g) Italian parsley, for serving - Heat the olive oil or water in a large pot over medium heat. Add the onion, garlic, bell pepper, zucchini, and jalape?os. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomatillos, salsa verde, chili powder, oregano, cumin, and salt and pepper to taste. - Add the broth and beans and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 40 minutes. Add more broth if the chili becomes too thick. - Taste and adjust the seasonings if needed. When ready to serve, pit, peel, and dice the avocado. Top each serving with avocado and cilantro and serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Vegan Chili Verde appeared first on Robin Robertson.

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Instant Pot Wild Rice Mushroom Soup Vegan

October 7 2018 Vegan Richa 

Instant Pot Wild Rice Mushroom Soup VeganVegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. Vegan Glutenfree Soyfree Recipe Nutfree option.   Jump to Recipe Its getting cold out here and what better to start off fall than this super creamy mushroom wild rice soup. Creamy, hearty and so comforting. Mushrooms are sauteed to golden. Rice, herbs and spices are added and then comes the twist, some salsa and taco seasoning! Yes, it works together. Mix it up, close the lid and pressure cook. Once the pressure is released, add the vegan cream cheese or cashew cream for making it super creamy. And done. You can leave the taco seasoning and salsa out and add some italian herbs for the usual flavor profile. Whole process takes 10 minutes of active time and then you have to wait for bowl of hot creamy deliciousness. See sauce pan option in recipe notes section. Continue reading: Instant Pot Wild Rice Mushroom Soup VeganThe post Instant Pot Wild Rice Mushroom Soup Vegan appeared first on Vegan Richa.

Rosemary’s Beets with Hazelnuts and Basil

September 17 2018 Meatless Monday 

This rustic beet side from Alex of The New Baguette was inspired by a side dish at Rosemary’s in New York City. Ideally, the recipe uses baby rainbow beets from the farmers market, but if the farmers market isn’t practical, feel free to use regular supermarket beets. The hazelnuts are crucial to the success of this beet side dish. You can buy them pre-roasted, but roasting them yourself makes a huge difference. You can typically find raw hazelnuts at the bulk bin section of any store. Blanched raw hazelnuts are best because the skins have already been removed. If you cant find blanched, you may remove the skins by rolling freshly roasted hazelnuts under your palms in a kitchen towel. Serves 6 - 1 1/­­2 pounds baby rainbow beets, scrubbed - 3/­­4 cup raw hazelnuts - About 7 large basil leaves, cut into thin ribbons - 1-2 tablespoons extra virgin olive oil, to taste - 1-2 tablespoons freshly squeezed lemon juice, to taste - 1/­­4 teaspoon fine sea salt   Preheat the oven to 350?F. Place the beets in a medium pot and add enough water to cover by 1 inch. Cover with a lid and bring to a boil. Reduce the heat to low and simmer with the lid ajar until tender, about 25 minutes (large beets may take up to 45). Meanwhile, arrange the hazelnuts in an even layer on a baking sheet and roast for 8 to 10 minutes, until fragrant, being careful not to burn them. If your hazelnuts still have the skins on, place the nuts on one end of a kitchen towel and cover with the other end. Roll them under your palms to remove the skins. Its okay if not all the skins come off. When the hazelnuts are cool enough to handle, roughly chop them. When the beets are done cooking, drain them and run the pot under cold water. Let the beets stand in cold water until cool (you may have to change the water). At this point the skins should be easy to slip off with your hands (wear gloves if you dont want your fingers to turn red). Cut the beets into 1-inch chunks and place in a bowl. Add the basil, oil, lemon juice, salt, and most of the hazelnuts. Toss to combine. Taste and adjust seasonings if needed. Transfer to a serving platter and garnish with the remaining hazelnuts. The post Rosemary’s Beets with Hazelnuts and Basil appeared first on Meatless Monday.

Chickpea Flour Frittata – Eggless Vegan Frittata

September 1 2018 Vegan Richa 

Chickpea Flour Frittata – Eggless Vegan FrittataChickpea Flour Frittata – Eggless Vegan Frittata Recipe. This Chickpea flour frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe. Nutfree option Jump to Recipe     This filling, savory vegetable frittata from is made with chickpea flour, and vegetables and no Tofu! This batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces. Kala Namak (Indian sulphur salt) adds the eggy flavor to this frittata. If omitting the kala namak (or if you desire additional flavor), add 1/­­4 teaspoon garlic powder and 1/­­4 teaspoon onion powder to the batter. This frittata can be made ahead and served cold. Serve it with some sriracha or your favorite sauce. This Recipe is from my book Vegan Richas Everyday Kitchen, which has several other savory breakfasts as well.Continue reading: Chickpea Flour Frittata – Eggless Vegan FrittataThe post Chickpea Flour Frittata – Eggless Vegan Frittata appeared first on Vegan Richa.

English Garden Salad

August 7 2018 Robin Robertson's Global Vegan Kitchen 

English Garden SaladLittle gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head-- and it’s perfect for this English Garden Salad. If you cant find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb. English Garden Salad Little gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head. If you cant find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb. - 4 ounces thin asparagus or young green beans trimmed and cut into 1-inch pieces - 1 cup green peas, fresh or frozen - 2 to 3 heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total) - 4 cherry or grape tomatoes, halved lengthwise - 1/­­2 English cucumber, thinly sliced - 4 red radishes, trimmed and thinly sliced - 1 tablespoon chopped fresh tarragon leaves - 1 tablespoon snipped fresh chives - 1 tablespoon torn small fresh mint leaves - 3 tablespoons olive oil - 2 tablespoons freshly squeezed lemon juice or white wine vinegar - 1/­­4 teaspoon salt - 1/­­8 teaspoon freshly ground black pepper - Pinch sugar - Steam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minute. Run cold water over the vegetables to stop the cooking process, then drain and pat dry. - Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumbers, radishes, and fresh herbs. - In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.   The post English Garden Salad appeared first on Robin Robertson.

2 Vegan Summer Soups (Served Chilled!)

July 23 2018 Happy Cow veggie blog 

We think this recipe from Simply Quinoa has perfect timing. While we love soup (it’s so easy to make and there are just endless flavor combos), we don’t really want to be sipping on hot soup in the middle of summer! The solution? CHILLED soups! In this video, you’ll learn how to make two different soups that you can serve cold, so you can enjoy them without breaking a sweat. The first one is a spicy gazpacho and the second is avocado and zucchini soup. Here’s how to make them: Read the full recipes here: Super Easy Spicy Tomato Gazpacho Chilled Avocado & Zucchini Soup The post 2 Vegan Summer Soups (Served Chilled!) appeared first on The Veggie Blog.

Dosa

July 1 2018 Vegan Dad 

Dosa Welcome to post two of two of fermented breads! If you made the injera recipe, you will find the method for this recipe very similar. And, like injera, the bread is a wonderful gluten-free addition to a meal. You may toss the first few as you get used to spreading out the batter but it is worth persevering to get it right. These are best served fresh, so halve the recipe if you need to.  INGREDIENTS Makes 2 dozen - 2 cups basmati rice - 1 cup red lentils - 1 tbsp fenugreek seeds - 2 tsp. salt - margarine - water for thinning, if needed METHOD 1. Soak the rice in cold water overnight. In a separate bowl, soak lentils and fenugreek in cold water overnight.  2. Drain the rice (discard the water) and add to a blender. Drain the lentils/­­fenugreek (save the water), and add to the blender with the rice. Add the salt and blend on high speed, adding as much of the lentil soaking water as needed to make a thin batter (like crepe batter). Add fresh water if needed. 3. Transfer the blended mixture to a large glass jar, and affix a piece of cloth over the mouth of the jar. Let ferment at room temperature for about 2 days, or until bubbly and foamy. 4. Stir the batter, adding water if needed to thin it if needed. It should still coat the back of a spoon but not be too thick.  5. Preheat a non-stick pan over medium heat. When pan is heated, add 1/­­4 cup of batter to the pan. Use the back of a spoon to speed the batter thinly--start in the middle and quickly spread outward in a circular motion.  6. Cook until the does is dry and the edges start to curl up a bit. Remove from heat to a cooling rack. Spread a thin layer of margarine over the surface of the dosa, and roll while still warm. Store under a towel until ready to serve. Repeat with remaining batter. 


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