corn - vegetarian recipes

Try it! You will enjoy it!

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

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

Bhel puri recipe | bhel poori | bhel puri chaat | bhel recipe

Weekday Cauliflower Dal










corn vegetarian recipes

Butternut Miso Soup with Arame and Wasabi

November 14 2018 My New Roots 

Butternut Miso Soup with Arame and Wasabi   You know that game where you give someone a word and they have to make up a story with that word in it? Im like that, except with food. Give me an ingredient, and magically, as if out of nowhere, an entire recipe (or several!) will appear in my head. I could even give you the amount of salt it needs, how the vegetables should be sliced, the oven temp, and what it should be garnished with. Its a tad psycho, but my best party trick hands down. When my friend Christiann Koepke emailed me about coming to visit her in Portland, driving to the Pacific coast, and photographing some recipes together, I was all in. And then when she suggested we put seaweed into something (because ocean) it was like someone had opened the flood gates in my brain and alllll the ideas came rushing to me. Neat! And very convenient. But what do we really want to eat at the beach when its chilly and maybe windy, maybe raining, maybe freezing-raining (it is the Pacific Northwest, after all)? The answer is soup. And I knew it was going to be a creamy, dreamy, sea veggie-kissed broth with all the tasty toppings.     When seaweed is a featured ingredient in a recipe, I tend to channel Asian flavours like miso, ginger, wasabi, toasted sesame, to compliment to the unmistakably briny, salty, ocean-y flavour of seaweed. Eaten as a staple food throughout China and Japan for thousands of years, sea vegetables are rich in essential minerals, trace minerals, chlorophyll, iodine, fiber, and lots of protein. Some sea vegetables even contain vitamin B12 - a rare element for a plant! Sea vegetables are less complex than their land-dwelling relatives. Without intricate root systems or tissues, seaweeds get their nutrients from the waters they grow in. To survive, they form root-like parts to attach themselves to rocks or other stable elements. There are three categories of sea vegetables; brown, red, and green. Brown algae thrive in cool water at depths of around 50 feet. The most commonly known brown seaweed is kelp, which can grow up to 1,500 feet (500 meters) long! Red algae, like dulse, contain elements that can gel foods. Green sea vegetables bridge the gap between land and sea plants, as they can store food as starch, just like vegetation found out of the water. The most popular kind of green algae is nori, which is what your sushi comes wrapped in.      Seaweeds range in flavours from mild to wild. Some are sweet and nutty, while others are pungent, funky, and an acquired taste. If youre a seaweed newb (which most Westerners are), I suggest starting out with a less challenging one, like arame. Arame is in the brown category of sea vegetables, but when you buy it, it will appear closer to jet black. It has a stringy texture, and almost looks like wiry hair, but will soften into tender, noodle-y strands after being soaked. Before it is packaged, arame must be cooked for seven hours, and then dried in the sun. To use, simply re-hydrate by soaking it in room temperature water for 10-15 minutes until it is soft and has doubled in volume. Arame is very high in calcium, rich in iron, potassium, vitamin A and the B vitamins. And like other brown seaweeds, arame contains sodium alginate, a compound that helps to convert heavy metals in the body into harmless salt, which is easily excreted. Besides soup, I like to put arame in stews, stir fries, and salads (heres a great recipe from the archives...check out that incredible food photography!). The flavor of arame is saline and a bit funky, but mostly sweet. The texture is like an al dente pasta, and I think it adds amazing meaty-ness to a dish, with its satisfying chew.     This soup is well balanced, and hits all the notes: sweet and creamy from the butternut, savoury from miso, chewy from the arame, warming from the ginger, spicy from the wasabi, and nutty and crunchy from the toasted sesame. You could theoretically use any kind of winter squash here, like a Hokkaido pumpkin, acorn or delicate squash. Scale back on the ginger and perhaps leave out the wasabi if youre making this for kiddos. And if you dont have arame, or youre simply not into sea vegetables, leave it out, or replace with some coconut bacon. It should be noted that once youve added the miso to the soup base, its important that you dont let it boil if you reheat it. Miso is contains delicate probiotics and enzymes that will be destroyed by high heat. The soup freezes well, but leave the wasabi out until you serve it since the flavour will fade if once its frozen.             Print recipe     Butternut Squash Miso Soup with Wasabi and Arame Serves 4 (Makes 8 cups /­­ 2 liters) Ingredients: 1/­­2 cup /­­ 10g dried arame 1 large yellow onion 1/­­2 tsp. fine sea salt 4 cloves garlic 2 1/­­2 Tbsp. /­­ 25g minced fresh ginger approx. 3 lbs. /­­ 1 1/­­2 kg butternut squash 2 Tbsp. expeller-pressed coconut oil 4 cups /­­ 1 liter water, more if needed 1/­­4 cup /­­ 60ml white miso, or more if desired 3 Tbsp. black sesame seeds 1 tsp. wasabi powder microgreens and wasabi arugula for garnish, if desired Directions: 1. Place the arame in a medium bowl and cover with a few inches of water. Let soak while you cook the soup. 2. Roughly chop the onion, peel and mince the garlic and ginger. Peel and cube the butternut squash. 3. Melt the coconut oil in a large stockpot over medium-high heat. Add the onions and salt, cook for about 10 minutes, stirring occasionally until the onions are translucent. Add the garlic and ginger, stir, and cook for another couple of minutes. When fragrant, add the butternut squash, stir and cook for 4-5 minutes with the lid on. Add the water, replace the lid, bring to a boil, and then reduce to simmer. Cook until the squash is tender, about 15 minutes. 4. While the soup is simmering, toast the sesame seeds by placing them in a small skillet over medium heat. Stir occasionally until they begin to pop. Remove from heat and let cool completely. 5. Carefully transfer the soup to a blender (or simply use an immersion blender), and blend on high until completely smooth. Add more water to thin, if necessary. 6. Place miso and wasabi powder into two small, separate bowls. Add a bit of soup to each bowl, stir well, then add just the miso blend to the blender, and blend once again to incorporate. Taste and adjust seasoning if desired. Keep the wasabi to the side until serving. 7. Drain and lightly rinse the arame. 8. To serve, place the piping hot soup into bowls, drizzle with the wasabi and swirl, sprinkle with sesame seeds. Top with a handful of the arame, some microgreens, and enjoy.   Christiann and I had such an incredible time at the ocean, pulling this whole miracle off together. The weather - although abysmal every other day that week - was beyond beautiful from the moment we set foot on the sand, to the second we decided it was time to call it a night (and then it started pouring, ha!). We caught an epic sunset by the fire, exhausted and so grateful for the stars aligning in every way possible, to make this day possible. And it was such an honour to work alongside a photographer that has inspired me for years - if you havent checked out her genius yet, here is a link to her website and Instagram. Thank you, Christiann for making this dream a reality! I had such a blast! We have another post coming up in the New Year I cannot wait to share it with you, dear friends. Big love to all and I hope autumn is treating you well. Happy American Thanksgiving to all my loves stateside! xo, Sarah B photo credits: images 4, 6, 7, 8, 9 Christiann Koepke *   *   *   *   *   * Good news friends! Due to the overwhelming feedback, we’ve extended the period of sign-ups for the Life-Changing Loaf Subscription Box that can be shipped before the holidays. If you’re looking for a great gift for a family member or friend (or need to hand out suggestions for yourself!), this is the perfect thing – it’s the gift that keeps on giving To give the box as a gift, simply click “ship to a different address” when you check out. Thank you for all the support so far! Your loaf is on the way!     The post Butternut Miso Soup with Arame and Wasabi appeared first on My New Roots.

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .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 Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

baby corn chilli recipe | chilli baby corn | crispy chilli baby corn

November 8 2018 hebbar's kitchen 

baby corn chilli recipe | chilli baby corn | crispy chilli baby cornbaby corn chilli recipe | chilli baby corn | crispy chilli baby corn with step by step photo and video recipe. there are myriad recipes under the indo chinese bucket which are generally served as street foods. it can be simple fried rice or perhaps manchurian recipe which makes it ideal snack or side dish recipe. one such popular side dish/­­snack recipe is baby corn chilli recipe made with chilli sauce. The post baby corn chilli recipe | chilli baby corn | crispy chilli baby corn appeared first on Hebbar's Kitchen.

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa

November 7 2018 Golubka Kitchen 

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa We finally pulled together another meal plan! This ‘mini’ is very simple, seasonally-inspired, and will leave you with a bunch of nourishing food for the week. Everything starts out with a pot of black beans, a batch of roasted sweet potatoes, and a jar of homemade harissa (so easy to make, and such a flavor bomb ingredient!), which will then make their way into three interconnected savory meals and one snack. Ready? Menu - Roasted Sweet Potato and Black Bean Soup - No-Huevos Rancheros - Curried Cauliflower Rice and Beans - Harissa Black Bean Dip *all recipes are vegan and gluten-free, see the recipes for serving sizes 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 mini. 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. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 large head of garlic - 3 medium sweet potatoes - 3 large yellow onions - 1 large carrot - 2-4 celery ribs - 1 bunch kale (2 packed cups) - 3 limes - 2 lemons - 1 large bunch of cilantro - 2-3 avocados - 1/­­2 lb crimini mushrooms - 1 small head of red cabbage - 1 large head of cauliflower Bulk - 4 cups black beans - 2 cups Basmati rice - 3 large prunes Spices - black pepper - curry powder (1 tablespoon) - bay leaves - 8 dried chipotle chilis - whole caraway seeds - whole coriander seeds - whole cumin seeds - harissa paste – if not making your own Staples - neutral coconut oil or avocado oil - red wine vinegar - sea salt - tahini - kombu (optional) - balsamic vinegar (optional) Other - corn tortillas or other tortillas of choice - 8 sun-dried tomatoes Basic Prep 1) Cook the Black Beans Pot of Black Beans   Print Ingredients 4 cups black beans 2-3 garlic cloves - smashed 2-3 bay leaves 1 sheet of kombu (optional) sea salt Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot with plenty of purified water (about 10 cups). Add the garlic cloves, bay leaves and kombu, if using. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Taste for doneness. If the beans are not completely soft and buttery inside, continue to cook until fully done. Salt at the last 10 minutes. Drain, saving the cooking liquid. Discard the bay leaves and kombu, if using. 3.5.3226   2) Cook the Rice Pot of Basmati Rice   Print Ingredients 2 cups basmati rice Instructions Cook 2 cups of basmati rice according to the instructions on the package (if your rice came in a package). Or cook the rice according the this method, or any other rice cooking method you prefer, like in a rice cooker, etc. You should end up with about 5-6 cups of cooked rice. 3.5.3226   3) Roast the Sweet Potatoes Roasted Sweet Potatoes   Print Ingredients 3 medium sweet potatoes avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Peel and cube two of the sweet potatoes and place them on the trays. Sprinkle with avocado oil, salt and pepper, toss to cover and spread into a single layer. Leave the third sweet potato whole, just scrub it and prick with a fork, and place on one of the baking trays. Roast the sweet potatoes for 20-30 minutes, until the cubed ones are soft and browned in places. Toss at half time. The whole sweet potato will take a little longer to bake. Cook it until its easily pierced with a knife. Store the potatoes in an airtight container in the refrigerator. 3.5.3226   4) Make the Harissa (you can also buy harissa paste) Harissa   Print Adapted from Vibrant Food Serves: about 1 cup Ingredients 8 dried chipotle chilis 8 sun-dried tomatoes 1 tablespoon whole caraway seeds 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 1 large garlic clove - minced ¼ cup olive oil juice from ½ lemon 2 tablespoons red wine vinegar 1 teaspoon sea salt Instructions Place the chipotle chilis and sun dried tomatoes in a medium bowl and cover with boiling water. Cover the bowl and let soften for about 30 minutes. Toast the caraway, coriander, and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes, stirring regularly. Grind the seeds using a spice grinder, dedicated coffee grinder, or mortar and pestle. Drain the chilis and sun-dried tomatoes. Remove the seeds and stems from the chilis (wear gloves to protect your hands if sensitive to spice). Place the chilis and sun-dried tomatoes in a food processor, add the toasted and ground spices, garlic, olive oil, lemon juice, vinegar, and salt. Process into a slightly chunky paste. Refrigerate in an air-tight container for up to 1 month. 3.5.3226   Recipes This soup is cozy and incredibly quick to put together once you’ve done all the prep. It gets its rich, earthy flavor from the black bean broth and harissa. Roasted sweet potatoes bring more depth and nourishment to the table, and kale provides a dose of dark leafy green magic. Roasted Sweet Potato and Black Bean Soup   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large carrot - sliced 2-4 celery ribs - sliced thin 3 large prunes - chopped sea salt 3 garlic cloves - minced 3 cups cooked beans (from above) 3 teaspoons harissa or more to taste (from above) 5-6 cups black bean broth (from above) 2 cups packed chopped kale leaves 2 cups roasted sweet potatoes (from above) splash of balsamic vinegar (optional) juice of 1 lime cilantro - for garnish Instructions Warm the oil in a medium soup pot over medium heat. Add the onion, carrot, celery and prunes, and sauté for 8 minutes, until the vegetables are soft. Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked. Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes. Add the lime juice. Taste for salt and spice and adjust if needed. Serve over the prepped rice, garnished with cilantro. This soup freezes very well. 3.5.3226   This huevos rancheros-inspired dish utilizes crimini mushrooms, together with the already prepped black beans, sweet potatoes, and harissa, to make a delicious topping for warm tortillas. Everything comes together in a flash, and it’s a meal that can be easily eaten for breakfast, lunch, or dinner. No-Huevos Rancheros   Print Serves: 4 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped sea salt ½ lb crimini mushrooms - sliced 1½ cups cooked black beans (from above) harissa - to taste (from above) roasted sweet potatoes (from above) corn tortillas or other tortillas of choice - warmed or charred avocado - sliced or cubed shredded red cabbage - for garnish lime - for serving cilantro leaves - for garnish Instructions Warm the oil in a medium pan over medium heat. Add the onion and salt and sauté for 7 minutes, until translucent. Add mushrooms and sauté for 8-10 minutes, until all the liquid released by the mushrooms evaporates. Add the beans, harissa, and prepped sweet potatoes (amount to taste), and stir to incorporate and warm everything through. Serve the mushrooms and beans over tortillas, topped avocado, shredded red cabbage, a squeeze of lime, and cilantro. 3.5.3226   This re-imagined rice and beans recipe gets its bright flavor from the addition of curry, which is always great at providing a shortcut to flavor. It’s also full of cruciferous goodness from cauliflower, a little zing from lime, and some serious freshness from the essential topping of cilantro. Curried Cauliflower Rice And Beans   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large cauliflower - chopped into small florets sea salt 5 garlic cloves 1 tablespoon curry powder, or more to taste 3 cups cooked black beans (from above) 3 cups cooked basmati rice (from above) juice of 1 lime cilantro - to garnish Instructions Warm the oil in a large saucepan. Add the onion, cauliflower and salt, and sauté for about 15-20 minutes, until the cauliflower is soft. Splash some water in the pan if things begin to stick. Add garlic and curry powder, and stir around for 1 minute. Add the beans and rice, and stir to mix everything together until warmed through. Pour the lime juice over top and stir to incorporate. Serve, garnished with cilantro. 3.5.3226   A flavorful dip is a great thing to have on hand at all times. It saves the day during snacking emergencies, but can also be spread on sandwiches and dolloped into bowls. Homemade dips are usually cheaper, healthier, and more flavorful than store-bought ones, and they’re easy to make. All of that is definitely the case with this black bean dip, which is made with the remaining, prep day black beans and whole baked sweet potato. If you happen to have any chipotle in adobo, those are a great addition to this dip as well. Harissa Black Bean Dip   Print Serves: 4-6 Ingredients the rest of the cooked black beans (from above, about 4 cups) 1 whole roasted sweet potato (from above) - peeled ¼ cup tahini juice from 1 lemon harissa (from above) - to taste sea salt black bean broth (from above) - for thinning, if needed Instructions Combine the beans, sweet potato, tahini, lemon juice, harissa, and sea salt to taste in a food processor and blend until smooth. Add some black bean broth if necessary to thin the dip out. Taste for salt and adjust if needed. Serve, garnished with more harissa, toasted sesame seeds, and a drizzle of good olive oil. This dip freezes well if you end up with leftovers. 3.5.3226 You might also like... Sweet Potato and Kale Salad Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Coconut-Ginger Eggplant Fried Rice Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .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 Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa appeared first on Golubka Kitchen.

Roasted Poblano Mac & Cheese

October 29 2018 Oh My Veggies 

Every year that I grow peppers, the same thing happens. The whole summer will pass by and I’ll get one or two peppers from each plant. I’m disappointed, wondering what I did wrong, and I vow that I will never (never!) grow peppers again. Then fall starts and suddenly my pepper plants shoot up a foot or so and dozens of peppers appear overnight. Or, at least it seems like it’s overnight. Why does this happen?! Aren’t peppers supposed to love hot weather? Mine seem to prefer brisk mornings and rainy gray afternoons. After spending some time in the garden last weekend, I realized that I had a problem on my hands–what the heck was I going to do with all the poblano peppers that were ready to harvest at the same time? I have a lot of sweet peppers too, but those are a little bit easier. With hot peppers, you can’t throw them all in a stir-fry or pile them onto a pizza. (Well, maybe you can, but I can’t! I like spicy, but not that spicy.) My favorite way to use poblano peppers is in my Fresh Corn, Poblano, & Cheddar Pizza, but with corn out of […]

Flavored Popcorn Recipes and Ideas

October 29 2018 VegKitchen 

Flavored Popcorn Recipes and Ideas Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/­­2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My favorite way to pop corn is in an Old Fashioned Popcorn Popper like the one made by Jacob Bromwell. Very low-tech, but it seems to bring out the best flavor from the popcorn. I like to start with 2 tablespoons or so safflower or organic virgin coconut oil per 1/­­2 cup of kernels. Savory flavorings Add salt to these mixes, or not, as preferred, and increase or decrease the amount of seasonings suggested here to your taste. CHILI-SPICED POPCORN: Combine 1 teaspoon chili powder, 1/­­2 teaspoon paprika, and 1/­­2 teaspoon ground cumin. Sprinkle over hot popcorn and toss well. PIZZA-FLAVORED POPCORN: Combine 1 teaspoon dried oregano or Italian seasoning, 2 teaspoons tomato powder, and 1/­­4 teaspoon dried hot red pepper flakes. HERB-AND-SPICE POPCORN: Simply sprinkle hot popcorn with a teaspoon or two of your favorite seasoning blend, like Mrs. Dash or Spike. NUTRITIONAL YEAST AND/­­OR […] The article Flavored Popcorn Recipes and Ideas appeared first on VegKitchen.

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.

Couscous Salad with Tangy Dressing

October 15 2018 Meatless Monday 

This plant-based recipe is low in sodium and helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 7 - 1  tablespoon minced  Garlic - 1  tsp, leaves  Oregano – Dried - 1  teaspoon  Allspice - 2  lemon yields  Lemon Juice – Fresh - 1  cup, whole  Raw Snow Peas, Sugar Snap Peas - 1/­­2  cup  Frozen Corn - 1/­­2  cup chopped  Carrots - 1/­­2  cup, chopped  Yellow Bell Pepper, Raw - 1/­­2  cup, chopped  Red Bell Pepper, Raw - 3  large  Cucumber – Peeled - 1  cup  Couscous – Dry   1. In a large bowl, mix together chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn. 2. In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil. The post Couscous Salad with Tangy Dressing appeared first on Meatless Monday.

Quick Mixed Beans and Corn Stew

October 12 2018 VegKitchen 

Quick Mixed Beans and Corn Stew Kind of a simplified chili, heres a hearty stew featuring beans and corn. If your beans are cooked, or youre using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6 1 tablespoon olive oil 1 large onion, chopped 1 large carrot, peeled and chopped 2 to 3 cloves garlic, minced 1/­­2 medium zucchini, diced 15- to 16-ounce can red or pinto beans, drained and rinsed 15- to 16-ounce can chickpeas or black beans, drained and rinsed 2 cups cooked fresh or frozen corn kernels, thawed 15- to 16-ounce can fire-roasted or Mexican-style stewed tomatoes, chopped, with liquid 1 to 2 jalape?o peppers, seeded and minced, or one 4- to 7-ounce can mild green chilies 2 to 3 teaspoons good-quality chili powder 1 teaspoon ground cumin Salt and freshly ground pepper to taste Chopped fresh cilantro as desired, optional Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden. Add the remaining ingredients […] The post Quick Mixed Beans and Corn Stew appeared first on VegKitchen.

Restaurant Highlight: Vx In London

October 3 2018 Happy Cow veggie blog 

London is truly a melting pot of tastes from all corners of the world. Every fleeting food interest that has crossed my mind while staying in the city has been quickly satisfied by a HappyCow search. Last time I passed through the city, my craving of the moment just happened to be vegan junk food. After consulting my maps, I was ecstatic but unsurprised to find that my longing would be fulfilled by a short walk. I strolled hungrily down the street from Kings Cross St. Pancras (home to the notorious Platform 9 3/­­4 from Harry Potter), listening to the tune of English accents that filled my ears with nostalgia. When I arrived to my destination, my jaw dropped with the realization that I had been to this café before. I vividly recalled this spot as the location of the hands-down best vegan chocolate cake I tasted when I lived in London four summers ago. The mouthwatering sight of its blueberry layer atop its moist, layered interior was forever etched into my memory. I stepped inside with delight, starving for a second taste. Vx may be dear to the hearts of many plant-based eaters who have crossed its path. As […] The post Restaurant Highlight: Vx In London appeared first on The Veggie Blog.

Corn Salad

September 26 2018 Oh My Veggies 

It’s time to prepare salad for lunches, so if you are looking for a quick and savory salad to try, this is it!! Light and full of flavor, I guarantee that this will be a success not just for your lunches but for your next family party, especially if you are a fan of corn. Prep time: 20 minutes Servings: 6 Ingredients Vinaigrette 3 tbsp of olive oil 2 tbsp lemon juice 2 tbsp chopped flat parsley 1 tsp sugar 1 tsp Dijon mustard 1/­­2 tsp dried oregano Salad 1 cup of cherry tomatoes 1 English cucumber, cubed 180 ml (3/­­4 cup) diced feta cheese 125 mL (1/­­2 cup) of green onion Instructions In a bowl combine all the ingredients of the vinaigrette and whisk together. Add the salad ingredients and mix well. Put the salad in the refrigerator until ready to serve.

Grilled Fig Salsa

September 24 2018 Meatless Monday 

This delicious upgrade to traditional chips, salsa, and guacamole incorporates grilled figs for extra depth and flavor. This recipe comes to us from Jackie Newgent, RDN. Serves 6 Serving size: 2 large crisps with 3 tablespoons each fig salsa and whipped avocado - 6 blue or yellow corn tortillas (5- to 5 1/­­2-inch diameter) - 1 tablespoon avocado oil - 1/­­2 teaspoon sea salt, divided - 5 large or 8 medium fresh Black Mission figs, grilled* or fresh, diced - 1/­­4 cup diced red onion - 1/­­4 cup loosely packed, roughly chopped fresh cilantro leaves - 1/­­2 small jalape?o pepper, with seeds, minced - 1/­­2 teaspoon ground coriander, divided - Juice of 1 lime (2 tablespoons), divided - 2 medium Hass avocados, peeled, seeded and cubed   *Lightly brush the cut surface of halved figs with avocado oil. Grill or pan-grill over direct medium-high heat until rich grill marks form, about 4 minutes, on cut side only. Preheat the oven to 425° Brush both sides of the tortillas with the oil. Cut in half and arrange in a single layer on a large baking sheet. Sprinkle with 1/­­8 teaspoons of the salt. Bake until crisped, about 10 to 12 minutes. Transfer the tortilla crisps directly to a cooling rack. Meanwhile, in a medium bowl, gently stir together the figs, onion, cilantro, jalape?o, coriander, 1 tablespoon of the lime juice, and 1/­­8 teaspoon of the salt. In a large mixing bowl with an electric mixer, blend the avocados and remaining 1 tablespoon lime juice, 1/­­4 teaspoon salt, and 1/­­4 teaspoon ground coriander until creamy and fluffy. Serve the tortilla crisps topped with avocado dip and the fig salsa.   The post Grilled Fig Salsa appeared first on Meatless Monday.

Creamy Spinach Penne with Watermelon

August 11 2018 Green Kitchen Stories 

Creamy Spinach Penne with Watermelon Hi friends, hope you’ve had a great summer. We took a little break from the blog as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. It has been record-breaking hot in Europe so pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling very right, very often.  Satisfying, simple and soothing. Our kids love this buckwheat penne and that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“. In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. Its very good, creamy and quick! We then stir in chickpeas and avocado and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It is a pretty awesome little dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking. There are plenty of ways to spin this. o If you cannot find buckwheat penne you can of course use regular or whole wheat penne. o Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour). o Fresh or roasted corn could be a great addition when they are in season. o You can swap basil and mint for cilantro and parsley for a more Middle Eastern take. o If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds. o For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon. Buckwheat Penne with Creamy Spinach Sauce & Watermelon Serves 4 Buckwheat pasta penne for 4 persons (approx 400 g /­­14 oz) Creamy Spinach Sauce 1 onion 2 garlic cloves 1 tbsp olive oil 125 g /­­ 3 packed cups fresh spinach 400 ml /­­ 1 1/­­2  cups almond milk a good handful each of fresh basil and mint 1-2 tsp maple syrup 1 small lemon, juice a large pinch sea salt & pepper To Serve 1 x 400 g /­­ 14 oz tin cooked chickpeas 1/­­2 watermelon 1 avocado 10 heirloom cherry tomatoes 15 toasted almonds 10 fresh mint 100 g feta cheese Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce. Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer. When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine. Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos

January 8 2018 Meatless Monday 

Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC. Serves 4, 2 tacos each - 1 can of black beans, rinsed - 1 medium sweet potato, peeled and diced - 1 cup of diced bella mushrooms - 1 cup shredded cabbage - 1 avocado, sliced - 1/­­2 red bell pepper, chopped - 1 bunch fresh cilantro, cleaned and trimmed - 8 white corn tortillas - 2 tbsp. of olive oil, separated - 2 large cloves of garlic, minced - 1 tbsp. of tomato paste - 1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable) - 2 tsp. of salt, separated - 1/­­2 tsp ground cayenne - 1 tsp ground chipotle powder - 1/­­2 tbsp. dried oregano - 1/­­2 tsp. garlic powder - Freshly ground black pepper Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender. While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise youll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened, throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat. Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken and it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. Place on serving plate. Spoon about 1 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is. The post Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos appeared first on Meatless Monday.

Thai-Style Tofu or Tempeh with Pineapple and Vegetables

November 2 2018 VegKitchen 

Thai-Style Tofu or Tempeh with Pineapple and Vegetables Despite the fairly long ingredient list, this Thai-style tofu dish is a quick, easy preparation with lots of  healthy components. You need only some noodles or grains and a simple salad to make a satisfying meal. This is a nice change of pace from more common soy sauce flavored stir-fries, but its every bit as delectable. Serves: 4 to 6 14- to 16-ounce tub extra-firm tofu or two 8-ounce packages tempeh, any variety 2 tablespoons safflower oil 1 tablespoon reduced-sodium soy sauce 1 medium onion, quartered and thinly sliced 8 baby carrots, halved lengthwise 2 cups small broccoli florets 2 cups fresh pineapple chunks, or one 15- to 16-ounce can pineapple chunks, drained (reserve juice for a different use) One 15-ounce can baby corn, drained 1 cup diced ripe tomatoes 1 cup reduced-fat coconut milk 2 teaspoons good quality curry powder, more or less to taste 1/­­2 to 1 teaspoon red or green curry paste, or Sriracha sauce, optional 2 tablespoons arrowroot or cornstarch 1/­­4 cup minced fresh cilantro, or more, to taste Salt to taste Hot cooked grains (rice, quinoa, or couscous) or noodles If using tofu, cut it into 6 slabs crosswise. Blot well on paper towels or […] The article Thai-Style Tofu or Tempeh with Pineapple and Vegetables appeared first on VegKitchen.

spinach corn sandwich recipe | spinach and corn sandwich recipe

October 29 2018 hebbar's kitchen 

spinach corn sandwich recipe | spinach and corn sandwich recipespinach corn sandwich recipe | corn spinach sandwich | spinach and corn sandwich with step by step photo and video recipe. indian street food recipes have adapted as per the local needs. and rather than just sticking around traditional deep-fried snacks, it has embraced the sandwich recipes as evening snacks. The post spinach corn sandwich recipe | spinach and corn sandwich recipe appeared first on Hebbar's Kitchen.

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.

Instant Pot Sooji Halwa – Rava Kesari

October 18 2018 Vegan Richa 

Instant Pot Sooji Halwa – Rava KesariInstant Pot Sooji Halwa – Rava Kesari /­­ Sheera. Vegan Indian Spoon Fudge. Add pineapple or bananas for Pienapple or Banana Sheera. Can be nutfree, glutenfree  Jump to Recipe   Like Every year, festivals and holidays come around the same time and I try to fit recipes for both on the blog. This year, the festival of Dussehra is just around the corner and Diwali is on Nov 7. These festivals have various stories and are celebrated differently by different sects. The celebrations have some common elements like getting together with family and friends and the lots of festival food! Special meals, snacks and desserts.  Indian Desserts can be from the stores,.. sugary, dairy filled or simple halwas that are made at home. This Sooji Halwa – Soon fudge made with semolina is simple and great to whip up within minutes for company. You can make it in the Instant Pot or in a saucepan on stove top. Add nuts and dried fruit of choice. 1 Pot, Smooth, toasty, delicious! See Recipe notes for Glutenfree, Nutfree and oilfree options. Continue reading: Instant Pot Sooji Halwa – Rava KesariThe post Instant Pot Sooji Halwa – Rava Kesari appeared first on Vegan Richa.

Gobi Pakoras (Crispy Cauliflower Fritters)

October 13 2018 Manjula's kitchen 

Gobi Pakoras (Crispy Cauliflower Fritters) (adsbygoogle = window.adsbygoogle || []).push({}); Gobi Pakoras (Crispy Cauliflower Fritters) Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. - 3 cup cauliflower florets (cut into about 1 inch florets) - 1/­­3 cup besan (gram flour ) - 3 Tbsp corn starch (arrow root) - 2 tsp coriander powder (dhania) - 1/­­2 tsp cumin seeds (jeera) - 1/­­4 tsp red chili powder - 1/­­8 tsp baking soda - 1/­­2 tsp salt - 1 tsp ginger paste - 1 green chili (finely chopped) - 2 Tbsp cilantro (finely chopped, hara dhania) -  Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft. - In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well. - Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about 1/­­4 cup of water. - Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away. - Drop the cauliflower slowly in the oil making sure dont overlap them. - Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes. - When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.   Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix. If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy. They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras. You will also like to see the recipe for Paneer Pakora and Chai. Enjoy! The post Gobi Pakoras (Crispy Cauliflower Fritters) appeared first on Manjula's Kitchen.

How Can You Eat Raw Corn? Simple Tips and Tricks

October 9 2018 Oh My Veggies 

Corn, also known as maize, is one of the main staples of any diet--vegan, vegetarian, or omnivore. This ubiquitous cereal also comes with more than a few nutritional benefits. It is rich in potassium, iron, and contains 3,27g of protein per 100g. On top of that, corn is an excellent source of energy because 100g of kernels have about 86 calories. These characteristics make it an excellent choice for a vegan or vegetarian diet. There are many different ways to consume corn. It can be cooked, grilled, or ground into tasty tortilla flour. However, if youre wondering if you can eat raw corn, here are some things you should know. Can You Eat Raw Corn? The Simple Answer If you grew up in the city, eating raw corn might not have been something you enjoyed as a kid. Yet those who grew up on a farm, especially in the Midwest, know well how tasty corn straight from the cob can be. However, you dont just go out and munch down on any corn that you can find. There are two varieties of corn and one is perfectly suitable for eating raw while the other isnt. Sweet corn is the variety […]

Quick Three-Grain Brown Bread

September 28 2018 VegKitchen 

Quick Three-Grain Brown Bread Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. It’s made with wheat and rye flours, plus cornmeal. Or, serve it with jam to accompany your favorite warm beverage -- coffee, tea, or cocoa. You’ll love this moist loaf! This makes one loaf, about 10 to 12 slices. Photos by Hannah Kaminsky. Save Print Quick Three-Grain Brown Bread Author: Nava Recipe type: Quick bread Cuisine: Vegan /­­ healthy Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 10 to 12   Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. Its made with wheat and rye flours, plus cornmeal. Ingredients 1 cup whole wheat pastry flour ¾ cup rye flour ½ cup cornmeal 1½ teaspoons baking soda ½ teaspoon salt 1 cup plain nondairy yogurt, preferably coconut ⅔ cup unsweetened nondairy milk, or as needed ⅓ cup maple syrup, molasses, or barley malt syrup 2 tablespoons safflower oil Instructions Preheat the oven to 350 degrees F. Combine the first 5 (dry) ingredients in a large mixing bowl and stir together. Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make […] The post Quick Three-Grain Brown Bread appeared first on VegKitchen.

Sesame Mochi

September 25 2018 Robin Robertson's Global Vegan Kitchen 

Sesame MochiThe Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. Sesame Mochi The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. - 1 1/­­4 cups glutinous rice flour (mochiko) ((see headnote)) - 1/­­3 cup sugar - Pinch salt - 1 1/­­4 cups almond milk - 1/­­3 cup sesame paste - 1/­­3 cup cooked white beans - 2 tablespoons confectioners sugar - 2 tablespoons toasted sesame seeds - Coconut flour or finely ground unsweetened coconut, for dusting - In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces. - In a food processor, combine the sesame paste, white beans, confectioners sugar, and sesame seeds and mix well. Set aside. - Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/­­2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling. - Pour about 1/­­2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Sesame Mochi appeared first on Robin Robertson.

Vegetarian Chili with Corn and Soy Beans

September 15 2018 VegKitchen 

Vegetarian Chili with Corn and Soy Beans Here is a tasty recipe for a small budget. This is where the chili comes in--this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour! If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But its honestly so tasty that you can eat it plain! You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination. Preparation: 5 minutes Cooking: 1 hour Total: 1 hour 5 minutes Servings: 4   Ingredients  1 tablespoon olive oil 1 large chopped onion 3 chopped garlic cloves 1 can (28 oz) drained diced tomatoes 1 can (28 oz) crushed tomatoes 2 tablespoons tomato paste 1 to 2 tablespoons chili spices 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sugar 3/­­4 cup frozen corn kernels 3/­­4 cup canned red kidney beans, rinsed and drained 3/­­4 cup thawed frozen soy beans (edamame)   Preparation In a saucepan, heat the oil to medium […] The post Vegetarian Chili with Corn and Soy Beans appeared first on VegKitchen.

Cacao Hemp Crispy Treats

March 21 2018 My New Roots 

Cacao Hemp Crispy Treats So the big move-in happened, but we are far from moved in. I am writing this from my dirty dining room table, watching and listening to a collection of relative strangers drill, saw, spackle, sand, stain, and paint around me, like a tornado of humans in tool belts. Drywall dust dances in the shafts of light pouring into our new space, as I try to ignore the deafening screech from a floor sander behind a paper-thin plastic partition a few feet away from my head. Ahhh...home renovation. I could go on about the frustrations of living in a construction site, how my filth-tolerance has reached unthinkable heights, and how if I hear someone tell me that it should all be complete in two more weeks I may collapse, but I know that whenever it is done, it will all be worth it. Really and truly. I made these Cacao Hemp Crispy Treats a few days before we relocated from our rental to our home, knowing that I would need to have a stockpile of snacks that didnt require refrigeration, or even cutting, since we would be living without electricity, and I had no idea where to locate a knife in the unpacked boxes stacked high in the basement. Since then, Ive thanked myself every time Ive sunken my teeth into each chewy-crunchy-sticky bite, the cacao releasing its relaxation-inducing alkaloids and minerals into my frazzled bloodstream, the hemp seeds delivering their much-needed anti-inflammatory omega-3s, and the nut butter grounding my nerves with all its protein and healthy fat. In these uncertain times, Ive been certain that a delicious snack was ready to satisfy me at the drop of a hammer. My original inspiration for these bars came from my fellow Canadian health-food blogger and vegan recipe guru Angela Liddon, of Oh She Glows fame. Her Almond Butter Crisp Rice Treats were a fun Sunday afternoon snack project for my four-year old son and I, and since then Ive been making many variations of them. My goal was to add more protein, healthy fats and filling fiber to the bars, so I tossed in heaps of hemp and chia seeds until I found the right balance. Losing their chewy-crisp goodness would have been a real shame, since its the texture of these treats that is so very crave-able! So I tinkered a few times, and found the exact right amount that maintained the satisfying chew. I also wanted to add chocolate. Because chocolate. After nailing the additions, I knew that top needed some flair: not just visually, but something to cut the richness a tad. I had some freeze-dried raspberries kicking around my pantry that I had bought on a whim in the US some months back, and immediately knew that they would be the perfect supplement with their vibrant pink hue and bright acidity. Bingo! Freeze-dried fruit (and vegetables) have been popping up all over the place lately, since they taste incredible, have a long shelf life, and are a nutritiously convenient way of getting another serving of produce a day, especially for kids. However, if you cant find freeze-dried raspberries, or any substitute for that matter, you can easily replace them in this recipe with more traditional dried fruit like goji berries, roughly chopped figs, apricots, or even raisins. You could also top the bars with toasted nuts or seeds, coconut or cacao nibs. Think of these as a blank canvas for your favourite add-on flavours and textures, or keep it as simple as you like. The bars are also delicious as is, and if youre into a dark and rich flavour above all else, simply leave the toppings off. But do not under any circumstance skip the flaky salt – it is key.  Hemp hemp, hooray! Since being back in the homeland and trying to buy as much locally-produced food as possible, Ive been loving on hemp seeds lately - even more than usual! Because of their mild, nutty flavor, they blend so effortlessly with just about any food, sweet or savory. And what they lack in flavor, they make up for in protein and healthy fats, specifically those essential Omegas. Weve all heard about Omega-3s and how important they are for the health of our entire body, helping to prevent cancer asthma, depression, obesity, diabetes and so on. But! There is another star on the block, Omega-6, which seems to be less talked about due to the fact that many of us get enough (or in some cases, too much) of this essential fatty acid. Omega-3 and Omega-6 fasts are essential, meaning that our bodies dont produce them and we need to obtain them from the foods we eat. Sources of Omega-3 fats include flax seeds, pumpkin seeds, walnuts, chia, dark leafy greens, some sea vegetables and cold-water fish. Omega-6 sources include soybean, canola, corn, peanut, sunflower, and sesame oils. You can see from this list that most people in the Western world at least, are getting their fair share of Omega-6 fats, and lacking in Omega-3s. In fact, in North America it is estimated that the population consumes 10 to 20 times more Omega-6 than Omega-3, due to the popularity of processed foods. Although the correct ratio of these fats is still a matter of debate, researchers in this field agree that this ratio is far too high. We should be aiming for an Omega-6 to Omega-3 ratio between 2:1 and 4:1. So why is the balance so important? Because the ratio of Omega-6s to Omega-3s helps determine the flexibility of our cell membranes, meaning that ALL communication throughout the body depends on at least in part on this balance being correct. Coronary heart disease, chronic inflammation, obesity, and healthy genetic processes have all been linked to the delicate equilibrium of essential fatty acids. How can we improve the situation then? Just making simple, small changes to our diets will greatly improve the balance of fats in our bodies. Instead of relying solely on foods high in Omega-6s like peanut butter and foods made with vegetable oils (like corn, sunflower and soybean oil) swap them with foods high in Omega-3s like walnut butter and flaxseed oil, and sprinkle chia seeds on your breakfast bowl or a salad. For omnivores replacing chicken, beef and pork with wild-caught, cold water fish will make a big difference too. But the most ideal food to choose when trying to achieve that perfect balance of these fats then, is hemp! Hemps Omega-6 to Omega-3 ratio is a healthy 3.75:1. You can find hemp in many forms these days: un-hulled and hulled seeds (also known as hemp hearts), hemp oil, hemp flour, hemp protein powder, hemp milk, and hemp seed butter. Remember that choosing hemp in its most natural form (the un-hulled or hulled hemp seeds) is your best bet to ensure a high-quality, whole food product. I like to sprinkle hemp seeds on just about everything, from my breakfast porridge to my salads and sandwiches. They add an amazing creaminess to smoothies, raw custards and cheesecakes. You can even make your own milk from hemp and you dont even need to soak the seeds first! Simply blend 1 part hulled hemp seeds to just under four parts water, with an optional sweetener like maple syrup, dates, or honey, and enjoy. Simple and delicious. You can get the full hemp milk recipe here. The last thing I want to mention is the crisp brown rice. There are a few types of it on the market, and one reason Im happy to be back in Canada, is because they have the right kind. By that I mean really crispy rice crisps. For whatever reason, the ones I found in Europe would always get soggy very quickly, whereas the ones here maintain their crunch even after combining them with wet ingredients like maple syrup and brown rice syrup. Ive also found high-vibe sprouted brown rice crisps over here from a company called One Degree (not sponsored). They work really well too, but cost a fortune. I alternate between those, and the ones Ive found at my local bulk food store that arent sprouted or even organic, but they get the job done when Im renovating a house and feeling strapped for cash. You may need to experiment with a couple kinds before finding the one. In the end, the bars should be relatively crunchy-crisp - not mushy at all (even though they will still be delicious). If you like Rice Crispy Treats, youre going to love these bars. Theyre the grown-up version of your favourite childhood treat, with a mega boost of nourishing superfoods. Its an indulgence you can feel good about feeding both you and your family...but I wont tell anyone if you hide them and eat them all yourself. Ive definitely never done that before. Nope. Never.     Print recipe     Cacao Hemp Crispy Treats Makes about 16 bars Ingredients: 2 Tbsp. virgin coconut oil, plus a little more for greasing 2/­­3 cup /­­ 160ml unsalted nut or seed butter of your choice 2/­­3 cup /­­ 160ml brown rice syrup 2 Tbsp. pure maple syrup 1 tsp. vanilla extract heaping 1/­­4 tsp. fine sea salt 1/­­3 cup /­­ 40g raw cacao powder (or cocoa powder) 4 cups /­­ 200g puffed brown rice crisps 1 cup /­­ 150g hulled hemp seeds 3 Tbsp. chia seeds a few pinches flaky sea salt (Maldon works perfectly) 3-4 Tbsp. freeze-dried raspberries Directions: 1. Rub a little coconut oil in an 7″x11″ (20x30cm) baking pan. 2. Melt the coconut oil in a large saucepan over low heat. Add the nut butter, brown rice syrup, maple syrup, vanilla and fine salt, and stir to combine. Remove from heat. Stir in the cacao powder until thoroughly incorporated. 3. Add the puffed brown rice, hemp seeds, chia, and stir quickly to combine, then pour the mixture into your baking pan and press firmly (using the back of a large spoon or spatula rubbed with a little coconut oil really helps). Once smooth and even, generously sprinkle the top with the freeze-dried raspberries and flaky salt. Place in the fridge or freezer to firm up, then slice into bars or squares and enjoy. Store the bars in a tightly sealed container in the fridge or freezer. Show my your bars on Instagram: #cacaohempcrispytreats *   *   *   *   *   * Hey Toronto! I’ve just launched my first collaborative project since moving back to Canada, with my friends at ELXR Juice Lab: the Activated Power Bowl! This delicious breakfast (or snack!) is made lovingly with activated grains, superfood stir-ins, and tasty toppings. There are three mouthwatering varieties to choose from, or you can build your own bowl. I am so thrilled to offer my fellow Torontonians a vegan, gluten-free, whole food breakfast with activated grains – this is truly the first of its kind! The Activated Power Bowl is available at all four ELXR locations across the city, so if you’re in town go pick one up and enjoy. We had a very successful launch over the weekend – huge thanks to everyone who came out to taste and support! The post Cacao Hemp Crispy Treats appeared first on My New Roots.

Favorite New Year Reset Recipes

January 4 2018 Golubka Kitchen 

Favorite New Year Reset Recipes Happy New Year, friends! We wanted to stop by with a round-up of 18 vegan and gluten-free New Year reset-friendly recipes that are vegetable-forward and deeply nourishing, but also satisfying and delicious. We’ve got you covered on healing soups and stews, vibrant mains, energy-boosting breakfasts and snacks, a powerful cold remedy drink, and even a minimally sweetened dessert that still very much tastes like a treat. Wishing you all the health and happiness in 2018 :) No-Recipe Healing Soup (v, gf) One of our most popular recipes of 2017. This is a highly customizable soup, built on a powerful broth made with immunity-friendly ingredients. It’s delicious and warming, but especially helpful to those under the weather or low on energy. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Versatile Mung Dal Stew with Healing Spices (v, gf) A deeply nourishing and simple stew recipe, heavily influenced by South Indian cuisine, with a high potential for customization. Brussels Sprout Tomato Stew (v, gf) The ultimate, cozy stew from our Fall Meal Plan, loaded with so many star ingredients of fall/­­winter fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. Check out the whole meal plan, too – it has all kinds of other great ideas for a new year reset menu for a whole week. Bright & Grounding Chickpea, Parsnip and Kale Soup (v, gf) A soup that’s both creamy and chunky, full of grounding, winter-appropriate ingredients. Mango Curry with Fennel and Parsnip (v, gf) Mango season is coming soon, and this curry is the perfect way to celebrate the sunny fruit’s arrival. Besides the mango, it’s loaded with all kinds of other nutritious, health-promoting produce like broccoli and fennel. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Mung Bean Falafel (v, gf) Mung beans make for a great alternative falafel base. They are incredibly nutritious and affordable, and their cooking time is a lot shorter than that of chickpeas. This falafel is very simple to prepare, and it makes for a perfect component to complete a bright and flavorful veggie bowl. Creamy Millet Polenta with Rainbow Chard and Chickpeas (v, gf) An incredibly savory, alternative polenta recipe made with millet instead of corn. Simple in looks, but surprisingly complex in flavor. Taco Collard Green Rolls (v, gf) All the flavors of a great veggie taco, contained in a collard green roll. A crowd-pleaser through and through. Fennel Marinated Zucchini and Mung Beans (v, gf) If you happen to have access to good zucchini this time of year, try out this light, plant-powered dish. One of my favorites to prepare when I’m feeling sluggish and non-vibrant. Glazed Tofu with Limey Cucumber Noodles and Mango (v, gf) Another great recipe for ushering in mango season. Cucumber noodles are a life-changing discovery, and the glazed tofu technique is our absolute favorite way to prepare tofu. Quick Marinated Beans (v, gf) A great thing to make on the weekend, to have in the fridge throughout the week. These marinated beans are able to transform any salad or bowl into a complete, satisfying meal. Red Cabbage, Blueberry and Apple Sauerkraut (v, gf) Incorporating more fermented foods into your diet is always a great idea, especially during a new year reset. Gut health is everything! If you are up for a home fermentation project, consider making this colorful sauerkraut. Omit the blueberries if you can’t find any this time of year. Sweet Potato Toast, Two Ways (v, gf) Taking a break from grains or bread? Sweet potato toast might be the perfect thing to curb any toast cravings or withdrawals you may be having. It’s also just a really delicious dish in its own right. Immunity-Boosting Beet and Camu Camu Breakfast Bowl (v, gf) Raw beet, avocado, cranberries, camu camu: these are just some of the ingredients in this powerful, immunity-boosting bowl. Makes for a perfectly vibrant breakfast. Quick Blender Pancakes, Three Ways (v, gf) These are truly healthy pancakes, made with nutritious, protein-rich, gluten-free grains, and vibrant veggies. The blender technique makes them very easy to put together, too. Sweet and Savory Energy Bites (What to Do with Leftover Nut Milk Pulp) (v, gf) Having healthy snacks on hand is the key to success, in our opinion. These energy bites are one of our favorite things to make with leftover nut milk pulp, and they make healthy snacking easy and delicious. Almost Savory Raw Chocolate (v, gf) We know that a lot of people take a break from sugar after all that holiday indulgence. This chocolate recipe is a life-saver for any true chocoholics having a hard time with that idea (aka us). You can make it with zero sugar, but still feel like you’ve had your chocolate fix after having a square or two of this stuff. It’s gold! Turmeric, Carrot and Ginger Remedy (v, gf) If you or anyone around you is thinking of getting sick, MAKE THIS! It’s helped us and countless friends of ours fight off colds in their beginning stages. It’s also an invigorating and firey tonic, perfect for any bitter winter day. You might also like... Mango Curry with Fennel and Parsnip Simple Spicy Strawberry Gazpacho Garlic Onion Veggie Dip from Food Loves Writing Spaghetti Squash Mung Bean Lasagna .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 Favorite New Year Reset Recipes appeared first on Golubka Kitchen.


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