cranberries - vegetarian recipes

Try it! You will enjoy it!

Stadiums Up Their Game with New Meatless Options

Potato Wedges with Basil Sauce

Vegan Mac & Cheese is Coming!

Blueberry Muffin Energy Bites Vegan Grainfree










cranberries vegetarian recipes

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. No refined sugar, no Oil. They are melt in your mouth, hearty cookies. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl appeared first on Vegan Richa.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Vegan Richa.

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberries… Dessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwich’ cookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Blueberry Cheesecake Truffles Melon Basil Summer Rolls Creamy, Garlicky Fettuccine with Roasted Green Vegetables .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 Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway appeared first on Golubka Kitchen.

15 Healthy Desserts for Valentine’s Day

February 4 2019 Oh My Veggies 

Sure, Valentine’s Day is all about the splurging, especially when it comes to dessert. But if you don’t have to load up on saturated fat and empty calories, why do it? Think sultry dark chocolate, sparkling jeweled fruits, and luscious–but lighter–versions of classic favorites like chocolate cake and cheesecake. We’re smitten with these decadent healthy dessert recipes. Recipe Title: Pomegranate Cranberry Hearts Description: No-bake and no-guilt. Cranberries and pomegranates lend a gorgeous natural scarlet hue to these heart-shaped treats from Spabettie–but the real clincher is that sesame cashew crust. Get Recipe Now!

Recipe | Cornmeal Crepes with Mandarin Cranberry Sauce

January 25 2019 Oh My Veggies 

Can you tell that I’m on a cranberry kick? After making cranberry sauce for the first time, I became completely enamored with using fresh cranberries in my cooking. I love the way they pop open and I love their ruby-red color and I love how they get all thick and gelatinous after cooking for a while. Since cranberries won’t be in season for much longer, I figured I better make the most of it and come up with another cranberry recipe. And since the grocery store had bags full of gorgeous looking Mandarin oranges on sale when I was hunting for my cranberries, I thought I’d throw some of those in too. The cornmeal crepe part of this recipe is from Vegetarian Times’ Sweet Cornmeal Crepes with Fresh Blueberries. I made them over the summer when blueberries were cheap and plentiful and I loved them because they were the first crepes I made that didn’t tear or burn or turn out to be a disaster in some way or another. So when I decided to do a cranberry sauce for crepes, this seemed like the perfect crepe recipe to use. Unfortunately, I didn’t have as much luck this time as […]

Fresh Cranberry Muffins

December 31 2018 Meatless Monday 

Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes. Or freeze these long lasting treats and it only takes 10-15 minutes to reheat and enjoy them anytime of year. This recipe comes to us from our friends at myrecipes.com. Serves 12 (1 muffin per serving) - 2 cups all-purpose flour - 2/­­3 cup sugar - 2 teaspoons baking powder - 1/­­4 teaspoon salt - 1 cup fresh cranberries, chopped - 2/­­3 cup 2% reduced-fat milk - 1/­­4 cup butter or stick margarine, melted - 1 teaspoon orange rind, grated - 1/­­2 teaspoon vanilla extract - 1 large egg, lightly beaten - cooking spray Preheat oven to 400°. Coat a muffin tin with cooking spray. Combine flour, sugar, baking powder and salt in a large bowl and stir well with a whisk. Stir in cranberries and make a well in center of mixture. Combine milk, butter, rind, vanilla and egg. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately and place on a wire rack to cool for a few minutes before eating. The post Fresh Cranberry Muffins appeared first on Meatless Monday.

Cranberry Upside-Down Cake

December 24 2018 VegKitchen 

Cranberry Upside-Down Cake This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* It’s a lovely dessert to serve at for winter holiday meals, but you need not wait for a special occasion to make and enjoy it. Serves: 8 1/­­2 cup Earth Balance margarine, softened, divided 3/­­4 cup vegan brown sugar 12-ounce bag fresh cranberries 1 1/­­2 cups flour (I use half whole wheat pastry flour, half white spelt) 1 cup vegan sugar 1 tablespoon baking powder 1 tablespoon soy flour 1 cup soy milk 1 teaspoon vanilla 1/­­4 teaspoon lemon oil or 1 tablespoon lemon zest, chopped very fine Preheat oven to 350°F. Grease a 9-inch round cake pan. In a small saucepan over medium heat, melt together 1/­­4 cup of the Earth Balance and all the brown sugar. Pour into oiled cake pan and arrange cranberries evenly on top. In a large bowl, mix flour, granulated sugar, baking powder, and soy flour. In a medium bowl, mix milk, vanilla, lemon oil or zest, and remaining 1/­­4 cup Earth Balance). Using a mixer, blend the wet ingredients into the dry ingredients and mix well. Spoon the cake […] The article Cranberry Upside-Down Cake appeared first on VegKitchen.

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

Christmas Breakfast with Pom & Flora Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. xo Lucia Saffron Buns Lussebullar Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/­­2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g /­­ 1/­­2 cup coconut sugar or maple syrup 250 g /­­ 1 cup quark cheese, greek yogurt or vegan yogurt 800 g /­­ 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/­­3 cup) Brush with 1 egg yolk, beaten  (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C /­­ 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/­­3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesnt stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/­­2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml /­­ 1 cup oat milk or plant milk of choice 1/­­2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut snow 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs. Lingonberry Smoothie Bowl Serves 2 2 frozen bananas (sliced)  250 ml /­­ 1 cup oat milk or milk of choice, more if needed 500 ml /­­ 2 cups frozen lingon berries 1 tsp ground cardamom 2 tbsp tahini (sesame paste) For serving 2 tbsp toasted buckwheat  2 tbsp desiccated coconut Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes. Pom’s Christmas Porridge Serves 4 500 ml /­­ 2 cups oat milk 250 ml /­­ 1 cup water 1 tsp ground cardamom 1 pinch sea salt 100 g /­­ 1 cup steel cut oats 100 g /­­ 1 cup rolled oats 0,5 g ground saffron (1 sachet) 2 tbsp raisins 2 tbsp dried cranberries   For serving  4 tbsp mascarpone 125 ml /­­ 1/­­2 cup foamed oat milk Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk. Gingerbread truffles Makes 20 truffles 16 soft dates, pitted 60 g almonds 2 tbsp coconut oil 1/­­2 tsp ground ginger 1/­­2 tsp cinnamon 1/­­2 tsp cardamom 1/­­2 tsp allspice 1 pinch cloves 1/­­4 tsp salt For rolling 50 g /­­ 1/­­2 cup desiccated coconut 50 g /­­ 1/­­2 cup desiccated coconut mixed with 1/­­2 tsp beetroot powder Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 - 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesnt stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge. ******* Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/­­with :)

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis 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.

Stuffing Scoops

November 20 2017 Meatless Monday 

No need to cook a whole turkey when a stuffing craving hits. Baking stuffing on its own is easy and delicious. Ice cream scoops make these stuffing servings as adorable as they are flavorful. This recipe comes to us from Donna of Apron Strings. Serves 12 - canola oil spray - 4 cups dry bread cubes - 1 cup vegetable broth - 1 tablespoon butter - 1/­­2 onion, diced - 1 stalk celery, diced - 3 sage leaves, minced - 2 sprigs thyme - 2 tablespoons diced parsley - 1/­­2 cup diced dried sweetened cranberries - 1/­­2 cup diced pecans - 1 large egg Preheat an oven to 400 degrees. Prepare an ice cream scoop with a light layer of the canola oil spray. Toss the bread cubes with the vegetable broth and set aside in a large mixing bowl. Melt the butter in a skillet over medium-high heat. Add the onion and celery to the skillet and cook, stirring intermittently, for 4-6 minutes, or until softened. Transfer to the mixing bowl. Add the sage, thyme, parsley, craisins, pecans and egg to the mixing bowl and mix well, taking care to ensure the ingredients are evenly distributed. Use the prepared ice cream scoop to distribute portions of stuffing onto a baking pan. Transfer the stuffing scoops to the oven. Bake for about 20 minutes, or until lightly browned. The post Stuffing Scoops appeared first on Meatless Monday.

Stuffed Squash with Brazil Nuts and Pistachios

November 7 2017 Robin Robertson's Global Vegan Kitchen 

Stuffed Squash with Brazil Nuts and Pistachios This flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results with this recipe. I like to use Brazil nut butter, but you can use any type of nut butter that you prefer. Stuffed Squash with Brazil Nuts and Pistachios  This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner.  - 1 tablespoon olive oil or 1/­­4 cup water - 1 yellow onion, minced - 2 cloves garlic, minced - 2 cups cooked brown rice - 1 cup cooked wild rice - 1/­­3 cup Brazil nut butter - 1/­­4 cup sweetened dried cranberries - 2 tablespoons chopped pistachio nuts - 2 tablespoons chopped Brazil nuts - 1 tablespoon minced fresh parsley - 1 teaspoon dried tarragon - Salt and ground black pepper - 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha) - 1 1/­­2 cups hot water - Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. - Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities -  Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/­­2 hours. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. Save Save The post Stuffed Squash with Brazil Nuts and Pistachios appeared first on Robin Robertson.

Berbere Roasted Kabocha Squash with Tahini Dill Dressing

October 28 2017 Vegan Richa 

Berbere Roasted Kabocha Squash with Tahini Dill DressingBerbere Roasted Kabocha Squash with Tahini Dill Dressing. Use ohter spice blends of choice. Festive, spiced winter squash. Add cranberries or other dried fruit. Vegan Gluten-free Soy-free Recipe I’ve had a dislike, somewhat ok relationship with most squashes. I had a similar not so like with Tofu in the beginning months of my vegan transition. I started cooking with tofu and learnt to make my versions of dishes with it which helped me choose the method of cooking and the spices and flavors that I like and that helped make it more likeable. I started using squashes in baked goods and now if I make them roasted they usually get spiced liberally. So I am still on a berbere run. Berbere blend is an Ethiopian spice blend and adds amazing flavor however you use it. You can make your own or get some online or from spice shops. You do have to try these roasted winter squash slices with berbere or use garam masala or baharat from my book(I am salivating already thinking of baharat on some roasted veggies). You will be surprised how well they work together. Use a dressing of choice like tahini garlic dill or vegan ranch. The whole squash gets roasted! So no work out needed to slice the raw squash.  We are celebrating the UK Book Launch this week! Giveaway on Facebook here. Continue reading: Berbere Roasted Kabocha Squash with Tahini Dill DressingThe post Berbere Roasted Kabocha Squash with Tahini Dill Dressing appeared first on Vegan Richa.

Apple Cranberry Oatmeal Bread

October 9 2017 Meatless Monday 

Applesauce and oatmeal are the basis of this hearty breakfast bread. Those breakfast flavors come together with cinnamon, cloves and dried cranberries, topped with a brown sugar nut streusel. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 For the nut streusal: - 1/­­4 cup light brown sugar - 1/­­4 cup walnuts or pecans, chopped - 1/­­4 teaspoon ground cinnamon For the Apple Cranberry Oatmeal Bread: - 2 eggs - 1 1/­­4 cups unsweetened applesauce - 1/­­3 cup canola oil - 1/­­4 cup plain yogurt - 1 1/­­4 cup all purpose flour - 1/­­2 cup sugar - 1 1/­­2 teaspoons baking powder - 3/­­4 teaspoon cinnamon - 1/­­2 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­4 teaspoon ground nutmeg - pinch ground cloves - 1/­­4 cup dried cranberries - 1/­­4 cup raisins - 1 cup old fashioned oats Preheat an oven to 350 degrees. Prepare a loaf pan with a light layer of butter and flour. Toss the brown sugar, nuts and cinnamon together in a small bowl. Set aside. Whisk the eggs, sugar, applesauce, oil and yogurt together in a medium bowl. Whisk the flour, baking powder, cinnamon, baking soda, cinnamon, salt, nutmeg and cloves together in a separate large bowl. Stir in the oats. Toss the dried cranberries and raisins with 1/­­2 teaspoon of the flour mixture in a separate small bowl. Set aside. Pour the wet ingredients over the dry and fold with a spatula until just combined, taking care not to over mix. Fold in the fried fruit, taking care to ensure the fruit is evenly distributed in the batter. Pour the batter into the prepared loaf pan. Scatter the nut streusel mixture over the top, pressing it into the batter with your fingers. Place the loaf pan in the oven and bake 50-60 minutes, or until a sharp knife comes out clean. Cool for 10 minutes, then run a knife along the edges. Invert the loaf onto a plate, cut into slices and enjoy! The post Apple Cranberry Oatmeal Bread appeared first on Meatless Monday.

Vegan Sweet Potato Bread 1 Bowl

January 27 2019 Vegan Richa 

Vegan Sweet Potato Bread 1 BowlVegan Sweet Potato Bread with Cranberries or other berries of choice. Easy 1 Bowl Loaf with winter spices. Use pumpkin for variation. Nutfree Soyfree Recipe  Jump to Recipe This Sweet Potato Cranberry Bread makes for a hearty snack or breakfast. It is full of winter spice, moist and delicious just like my Pumpkin loaf. It needs just 1 Bowl. Add berries of choice or add some chopped dates or some chocolate chips. the batter can be easily baked into muffins. Freeze to have a slice available whenever needed!  Add a streusel or icing for a cake! Use pumpkin or butternut puree for variation. Lets make some!Continue reading: Vegan Sweet Potato Bread 1 BowlThe post Vegan Sweet Potato Bread 1 Bowl appeared first on Vegan Richa.

Persimmon Cranberry Bread

January 21 2019 Meatless Monday 

This brown sugar persimmon bread is seasoned warmly with cinnamon, nutmeg and cloves with a few tangy cranberries thrown in to excite the palate. This breakfast bread can serve double duty as dessert because it goes equally well with ice cream and coffee. This recipe comes to us from Kristina of FormerChef.com. Serves 20 - a little oil or nonstick cooking spray, for preparing the pans - 2.5 cups ripe persimmon, peeled, seeded and quartered - 4 cups flour - 2 teaspoon baking soda - 2 teaspoon baking powder - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1/­­2 teaspoon ground cloves - 1/­­2 teaspoon ground nutmeg - 4 eggs - 3/­­4 cup white sugar - 3/­­4 cup brown sugar - 1 cup oil - 1 cup dried cranberries Preheat an oven to 350 degrees. Prepare two 9 inch loaf pans with a light coating of oil or nonstick cooking spray. Blend the persimmons in a food processor or blender, until pureed to a pulp, adding a little water if persimmons are firm. Stir the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together in a large bowl. Set aside. In a separate large mixing bowl, whisk together the eggs, white sugar and brown sugar. Reserve 1/­­2 cup persimmon pulp and set aside. Add the oil and remaining 1 1/­­2 cups persimmon pulp to the egg sugar mixture. Whisk until combined. Stir in the dried cranberries. Slowly add in the flour mixture to the persimmon cranberry mixture, 1 cup at a time, stirring, until it is thoroughly combined. Pour equal amounts of batter into the 2 prepared loaf pans. Make a small well in the center of each loaf and spoon the reserved persimmon pulp along the top of each loaf as decoration. Bake for about an hour, or until a toothpick inserted comes out clean. The post Persimmon Cranberry Bread appeared first on Meatless Monday.

Gingerbread and Lingonberry Bundt Cake

December 24 2018 Green Kitchen Stories 

Gingerbread and Lingonberry Bundt Cake Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family. This is a  our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas. It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Or replace them with other berries like cranberries or raspberries. The glaze is rather untraditional, made on dates, plant milk, coconut oil and berries. It doesn’t shine as the ones made on sugar but super delicious nevertheless. Perfect if you are trying to keep the sugar down. You could of course add any glaze of choice to it. Try this for Christmas Day or New Year’s Eve with a little glaze on top and some extra on the side. Happy holidays everyone! Gingerbread and Lingonberry Bundt Cake Dry ingredients – 90 g /­­ 250 ml /­­ 1 cup rolled oats – 100 g /­­ 250 ml /­­ 1 cup almond flour – 135 g /­­ 250 ml /­­ 1 cup rice flour – 2 tsp baking powder – 1 tbsp ground cinnamon – 2 tsp ground cardamom – 2 tsp ground ginger – 1/­­2 tsp ground cloves – A pinch of salt Wet ingredients – 2 ripe bananas – 125 ml /­­ 1/­­2 cup maple syrup – 3 eggs – 125 g /­­ 1 stick /­­ 4 oz butter, room tempered – 200 ml /­­ 3/­­4 cup yogurt – 120 g frozen lingonberries or cranberries (optional) Lingonberry & Date Glaze – 10 soft dates – 250 ml /­­ 1 cup oat milk or almond milk – 2 tbsp coconut oil – 60 g /­­1/­­2 cup lingonberries Making the cake 1. Set the oven to 180°C. 2. Place the oats in a food processor and pulse into a flour. 3. Add the rest of the dry ingredients and pulse a few times until combined. Transfer to a large bowl. 4. Add all wet ingredients except the lingonberries to the food processor and mix on high speed until smooth and creamy. 5. Pour the wet mixture into the bowl with dry ingredients and stir around until combined. 6. Stir through the berries. 7. Grease a bundt pan with oil or butter. 8. Pour the batter into the pan and bake on the lower rack for [55 minutes](55 “The cake is ready if an inserted toothpick comes out clean”) or until a toothpick comes out clean. 9. Let cool in the pan for 15 minutes, then flip onto a wire cooling rack, carefully lift the bundt pan off and let cool completely. Making the Glaze 1. Pit the dates and add to a sauce pan on medium heat. 2. Add milk and coconut oil and let simmer for a few minutes until thickened. 3. Remove from the heat and add the berries, leave for a couple of minutes to cool off a bit. 4. Transfer to a blender or use a hand blender to mix completely smooth with a dusty pink color. Add more liquid if it looks too thick. 5. Pour half of the glaze over the cake before serving and serve the rest on the side.

Gingered Winter Fruit Medley

December 7 2018 VegKitchen 

Gingered Winter Fruit Medley This simple and pretty combination of winter fruits -- pears, apples, oranges, and pineapple, spiced with crystallized ginger -- is a refreshing finish to any meal. It’s pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. 5.0 from 1 reviews Save Print Gingered Winter Fruit Medley Author: Nava Recipe type: Winter dessert /­­ Christmas Cuisine: Healthy Prep time:  20 mins Total time:  20 mins Serves: 8   This simple and pretty combination of winter fruits is a refreshing finish to any meal, and pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Ingredients 2 pears, any variety, or two different types, including Asian pears, cored, seeded and diced 2 Granny Smith apples, cored, seeded, and diced 2 small oranges, such as clementines, peeled and sectioned or 2 small blood oranges, peeled and diced One 20-ounce can unsweetened pineapple rings or chunks, drained ½ cup dried cranberries ¼ cup sliced crystallized ginger, or more or less to taste Two 6-ounce containers  pi?a colada or vanilla nondairy yogurt (soy or coconut) Ground cinnamon or freshly grated nutmeg Instructions Combine all the ingredients except the yogurt in a serving bowl […] The article Gingered Winter Fruit Medley appeared first on VegKitchen.

Sweet Potato and Lentil Mason Jar Salad

November 12 2018 Meatless Monday 

The recipe below makes one serving of a fantastic make-ahead salad, packed with plant-powered ingredients like lentils and sweet potatoes. So stock your fridge with a few servings and youll be set with nourishing lunches all week long! This recipe comes to us from our friends at USA Pulses. Serves 1 - For the Salad: - 1 cup sweet potato (diced) - 1/­­2 cup cup green lentils (cooked) - 1/­­2 cup couscous (cooked) - 1/­­2 cup arugula - 1/­­4 cup dried cranberries - 1 tbsp avocado oil   - For the Dressing: - 1/­­2 lemon, juiced - 1 tbsp olive oil - Salt and pepper to taste   Prepare French green lentils and couscous according to package directions Preheat oven to 400F, toss sweet potatoes with avocado oil and spread in a single layer on a baking tray. Roast sweet potatoes for 20 minutes, or until tender when pierced with a fork. Remove sweet potatoes from oven and set aside. Add dressing ingredients into a small mixing bowl and stir with a fork until combined In a mason jar add dressing, lentils, sweet potatoes, couscous, cranberries, arugula in that particular order, to make sure the greens stay crisp! Store mason jar in refrigerator until ready to eat. Mason jar will keep for 3 days refrigerated. Note: The above recipe makes one very large serving. Consider portioning the ingredients according to your own appetite if the portion seems large to you. The post Sweet Potato and Lentil Mason Jar Salad appeared first on Meatless Monday.

Power Ball Energy Bites

January 9 2018 Robin Robertson's Global Vegan Kitchen 

Power Ball Energy Bites Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. If you dont have protein powder for this recipe, you can just leave it out. If the texture is too moist, add a bit more oats or walnuts to the mixture. Power Ball Energy Bites Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. - 3/­­4 cup old-fashioned oats - 1/­­2 cup toasted walnuts - 2 tablespoons vegan protein powder (I use Sun Warrior vanilla) - 2 tbsp cocoa powder - 1 teaspoon cinnamon - 1 ripe banana, cut into chunks - 2 tablespoons almond butter - 1/­­4 cup maple syrup - 1/­­2 cup dried cranberries - 2 tablespoons ground flaxseeds - 1 cup shredded toasted coconut, ground - In a food processor, combine oats, walnuts, protein powder, cocoa powder, and cinnamon. Pulse until well mixed. Add the banana, almond butter, and maple syrup. Pulse until combined. Add the cranberries and flaxseeds, and pulse until combined. - Shape the mixture into 1-inch balls. If the balls are too soft, refrigerate or freeze them for an hour. Roll the balls in the ground coconut. - Transfer to a platter and refrigerate until firm, about 1 hour. Store tightly covered in the refrigerator. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Zsu Dever.      The post Power Ball Energy Bites appeared first on Robin Robertson.

Favorite Plant-Based Holiday Recipes

November 21 2017 Golubka Kitchen 

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

Easy as Chocolate Pie

November 14 2017 Robin Robertson's Global Vegan Kitchen 

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

Roasted Pumpkin Garlic Lasagna

October 30 2017 Meatless Monday 

Sugar pumpkin is slow roasted with garlic, then seasoned with oregano and sage in this Autumnal lasagna. Roasted garlic, cardamom and nutmeg deepen flavor of the pumpkin ricotta, while dried cranberries and apricots are sprinkled throughout to lend their complimentary fruit flavors. This recipe comes to us from Donna of Apron Strings. Serves 12 - 1 package lasagna noodles - 1 2 pound sugar pumpkin - 2 tablespoons olive oil, divided - 6 cloves garlic, peeled - 15 ounces part skin ricotta cheese - 1 15 ounce can pumpkin puree* - 1 teaspoon cardamom - 1/­­2 teaspoon nutmeg - 10 green onions, thinly sliced - 1 cup dried, sweetened cranberries - 1/­­2 cup dried apricots, diced - 1 tablespoon dried oregano - 1 tablespoon dried sage - 8 ounces lowfat mozzarella cheese, divided - 4 ounces parmesan cheese, grated *please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. Preheat an oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. When water boils, cook lasagna noodles according to package directions, or until al dente. Scoop the seeds and strings out of the pumpkin. Cut the pumpkin flesh into large chunks. Toss with 1 tablespoon of the olive oil and place on a baking sheet, cut size down. Scatter the garlic cloves over the pumpkin pieces. Roast 60-90 minutes, or until the pumpkin begins to brown and is tender when pricked with a fork. Remove from the oven and let cool slightly. Using a fork, smash the garlic cloves together in a medium sized bowl. Add the pumpkin puree, green onions, cardamom and nutmeg to the bowl. Stir together with the fork. When the pumpkin has cooled, remove its skin and cut into smaller cubes. Line a 13 by 11 inch baking dish with a layer of lasagna noodles. Top 1/­­4 of the ricotta garlic mixture and another layer of noodles. Top the 2nd layer of noodles with about 1/­­4 of the ricotta garlic mixture, then 1/­­3 of the cranberries, 1/­­3 of the diced apricot and 1/­­3 of the roasted pumpkin cubes. Season with 1/­­3 of the oregano and sage. Finish the layer with 1/­­3 of the mozzarella and parmesan cheeses. Repeat this layering process 2 more times, or until you are out of noodles, pumpkin, dried fruit, spices and cheeses. Bake for 30-45 minutes, or until the lasagnas edges are browned and bubbling. The post Roasted Pumpkin Garlic Lasagna appeared first on Meatless Monday.

Stuffed Pumpkins And Creamy Mushroom Sauce

October 13 2017 Happy Cow veggie blog 

How do you make a fall-inspired dish even more festive? Serve it inside a pumpkin! Brownble‘s stuffed pumpkin recipe is the ultimate autumn feast that is sure to get you in the spirit of all things fall. A delicious mixture of flavors from fragrant sage, cranberries, and crunchy pecans, your kitchen will smell amazing while cooking this up. The filling can be served in individual small pumpkins, or put in a large pumpkin for the middle of your table. What a great centerpiece that would make, right?? And don’t forget to top it off with some amazing creamy mushroom sauce! Here’s how to make everything: View the printable recipe here. The post Stuffed Pumpkins And Creamy Mushroom Sauce appeared first on The Veggie Blog.

Roasted Fennel & Hazelnut Salad

October 3 2017 VegKitchen 

Roasted Fennel & Hazelnut Salad A gorgeous fall themed salad with an epic name but a relatively simple procedure. Roasting fennel lightly caramelizes and brings out the delicate licorice flavor. The crunch of roasted hazelnuts and chewy tang of dried cranberries makes this an ideal salad for winter holidays, but dont wait for Black Friday: make this lovely dish any […] The post Roasted Fennel & Hazelnut Salad appeared first on VegKitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!