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cream vegetarian recipes

Roasted Eggplant Wedges with Herbed Pistachio Millet

September 13 2017 Golubka Kitchen 

I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season. This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :) Eggplants are at their absolute tastiest right now, so this is a friendly reminder to take advantage of late summer produce while it’s abundant. There’s something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant. That shape just speaks of comfort, sort of like huge oven fries. Here it’s sprinkled with za’atar and served with delicious and warming herbed pistachio millet, quick pickled onion, as well as a classic, creamy tahini sauce. Hope you’ll give this one a try! P.S. We just heard that our power is back on, so I’m off to pack up and finally go home. Roasted Eggplant Wedges with Herbed Pistachio Millet   Print Serves: 4-6 Ingredients for the quick pickled red onion half of a red onion - thinly sliced apple cider vinegar 1 teaspoon coconut sugar (optional) for the herbed pistachio millet 1 cup millet - soaked in purified water w/­­ a splash of apple cider vinegar 1 tablespoon neutral coconut oil or ghee 1 teaspoon cumin seeds 1½ teaspoons turmeric sea salt - to taste 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint ⅓ cup pistachios - chopped for the eggplant wedges 2 medium eggplants - sliced into wedges 1 tablespoon coconut oil sea salt freshly ground black pepper zaatar for the tahini sauce 1/­­4 cup tahini 1 teaspoon maple syrup or honey ½ teaspoon sriracha (optional) pinch of sea salt freshly squeezed juice of 1 lemon 1/­­4 cup purified water Instructions to make the quick pickled red onion Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants. to make the herbed pistachio millet Drain the millet and thoroughly rinse it in a strainer. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios. to roast the eggplant wedges Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with zaatar when serving. to make the tahini sauce Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency. 3.5.3226 You might also like... Flatbread Pizza Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Cosmic Sweet Potato Chocolate Truffles Mango Curry with Fennel and Parsnip .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Roasted Eggplant Wedges with Herbed Pistachio Millet appeared first on Golubka Kitchen.

Piri Piri Pit-Za from Bold Flavored Vegan Cooking

September 11 2017 Oh My Veggies 

This easy vegan pizza is made with a pita bread crust thats topped with creamy cashew spread and spicy piri piri sauce.

Vegan Unicorn Ice Cream

September 8 2017 Happy Cow veggie blog 

How can you make vegan ice cream better than it already is? Make it *unicorn* ice cream! Fun, colorful and delicious, vegan unicorn ice cream will put a smile on anyone’s face! Edgy Veg has created an awesome tutorial for making this sweet treat, using all-natural ingredients for coloring the ice cream. The best part about this ice cream? You don’t need an ice cream maker to make it! Just grab your blender and a few simple ingredients and you’ll be on your way to making fabulous unicorn ice cream! Read the full recipe here. The post Vegan Unicorn Ice Cream appeared first on The Veggie Blog.

paan kulfi recipe | instant paan ice cream | no cook kulfi recipe

September 7 2017 hebbar's kitchen 

paan kulfi recipe | instant paan ice cream | no cook kulfi recipepaan kulfi recipe | instant paan ice cream | no cook kulfi recipe with step by step photo and video recipe. typically paan kulfi is prepared with meetha paan ingredients like paan leaves and gulkand mixture, however i did not had gulkand or dries rose essence. hence i have used dried dates which should serve the same purpose. i would not recommend to prepare with paan kulfi with the tobacco version of paan and it is meant to be prepared only with meetha paan. Continue reading paan kulfi recipe | instant paan ice cream | no cook kulfi recipe at Hebbar's Kitchen.

Vegan Cauliflower Gratin – Creamy, Spiced, No Bake

September 6 2017 Vegan Richa 

Vegan Cauliflower Gratin – Creamy, Spiced, No BakeVegan Cauliflower Gratin – Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free.  It is hot out here this week. It is also pretty ashy and humid with the many wildfires around (hope everyone is keeping safe) and difficult to heat up the house to bake. I made this gratin in a skillet for days like this and tested it out in the oven as well. The cream sauce is very versatile. I like Kashmiri garam masala(in my second book), Baharat(in my second book (Pre-order Now, starts shipping in 2 Weeks!!), Berbere or Jamaican Curry Blend in this cauliflower and the creamy sauce combination. You know me. Add spices of choice or just herbs. The gratin is sprinkled generously with toasty breadcrumbs which have garlic and pepper flakes for a smoky heat. This crunchy garlicky topping is a must! Amazing, Creamy and ready within 25 Minutes! Add other vegetables for variation.Continue reading: Vegan Cauliflower Gratin – Creamy, Spiced, No BakeThe post Vegan Cauliflower Gratin – Creamy, Spiced, No Bake appeared first on Vegan Richa.

Tempeh Tacos with Raw Cashew Queso

September 6 2017 My New Roots 

Tempeh Tacos with Raw Cashew Queso I have to start by saying how incredibly moved I was by the comments on the last post, and the emails I received from you guys - a deep, heartfelt thank you. I knew that opening myself up would spark a lot of conversation, but I never imagined the impact it would have, not only in regards to the incredible outpouring of support, but for sharing your own stories and struggles. Time and time again I am reminded of the power in vulnerability and open communication. I feel truly blessed to have a community of conscious and loving readers, and that we can all share our journey with one another. That is what makes us stronger, and certainly healthier human beings in every sense of the word. Before I dig deeper into what Ive been doing to eat for balancing my hormones, Id like to just follow-up with the topic of orthorexia. Many of you expressed surprise at my struggles, thinking that because I do what I do, I must have had it all together. The truth is I thought that I did have it all together for a very long time, and creating My New Roots has been the most powerful catalyst in my healing. For the last decade, Ive felt very grounded in my choices and excited to celebrate them with you. But like I mentioned in the last post, the experience of changing my diet has brought back many of the challenges, dark thoughts and feelings that I had convinced myself were gone forever. Putting new restrictions on myself made me to put food into good and bad categories. This probably doesnt sound so terrible, but like I said before, this is a slippery slope into full-blown disordered eating for me. I see now that there is an incredibly fine line between caring about what I eat and caring too much. I believe that my relationship to food is something that I may have to keep in check for the rest of my life, or at least as long as I choose to use it as a tool to become a healthier person (so, like, forever). In the last four months of tuning into what I need right now, and eating more consciously, Ive really experienced a positive difference in how I feel, which is the biggest reward anyone could ask for! But Ive also had bad days where I wasnt prepared, and suddenly being at a wedding or a birthday party, or out for dinner with friends without much to eat in the good category, wasnt so rad. My blood sugar would crash, Id feel desperate, totally out of control and the voices would come back. What Ive learned from these experiences is that I need to be as prepared as possible in these situations, but if I can’t, I simply have to let go. I cannot control everything and I cannot always be prepared, but that in order to move forward, I have to maintain flexibility, and stop being so darn hard on myself! I firmly believe that there is more strength in being fluid and forgiving, than rigid and judgmental. I am just a person, after all. Since many of you were curious about the connection between food and hormone balance, Id like to discuss it in more detail, and share what Ive been doing to keep these miraculous chemicals in check, and keep them working for me, not against me! Upping my fat and protein intake – but especially fat Fats are an essential part of a healthy, well-balanced diet, and they are especially important for hormone balance. Fats actually create the structural components of hormones, and cholesterol specifically is responsible for our reproductive hormones; estrogen, progesterone and testosterone. The type of fat you choose however, is critical to achieving a positive effect, as the ones you consume become the building blocks for your hormones. Saturated fats like coconut oil, butter and ghee, and monounsaturated fats like olive oil, nuts, eggs, and avocados are excellent choices and should be consumed responsibly every day. Cut back on or eliminate corn, canola, sunflower, safflower and soybean oils, and replace them with the aforementioned instead. Ive also increased my protein intake, and consciously replacing more high-carbohydrate foods with more protein-rich foods such as tempeh, hemp, sprouts, activated nuts, eggs, and quality protein powder has really made a difference in stabilizing my energy levels and appetite. Getting enough protein on a vegetarian diet is totally possible, but I find that if Im not really paying attention, I can dip below the ideal 45 grams a day. Loosely (not obsessively) keeping track of my daily intake of protein has helped me feel my best. Keeping my blood sugar stable It may seem totally unrelated, but blood sugar and hormones are in fact inextricably linked. One of the main functions of the endocrine system (the system that creates and transports hormones in your body) is delivering glucose to your brain, muscles, and heart. So if anything in that process isnt working properly, than mismanaged blood sugar is the inevitable result. But whats worse is that it creates a cascade effect whereby none of the other parts of your endocrine system will work either. Sheesh! Walking the line between high and low blood sugar is something that Ive really been focusing on lately, and its working well, but it is an ongoing process that takes some getting used to. Including more fat and protein in my diet has been a game-changer for me, since those macronutrients digest slower than carbohydrates - even the complex ones from things like sweet potatoes, quinoa, and chickpeas. I try to eat a large and protein-rich breakfast within an hour of waking up (after the lemon water, of course!). Lunch is where I get the majority of my calories since that is when I need the most energy. I like eating roasted vegetables, avocado, eggs, and sprouted pseudo-grains like quinoa and buckwheat. I snack in between meals when Im hungry, but instead of reaching for a slice of rye bread or a rice cake, Ill have veggies with a high-fat dip, or a handful of my Maple Cinnamon Grain-free Granola. Dinner is mostly grain-free these days and I stick to salads, soups and stews. I go to bed no longer than four hours after dinner so that Im not hungry right before I hit the pillow. Then I like to have a break of about 14 hours between dinner and breakfast the next day, as my digestion does well on the rhythm of intermittent fasting. Eating more vegetables (and less bread a.k.a. DUH) I almost always had a couple slices of rye bread at lunch. Not that there is anything wrong with doing so, but Ill admit to feeling pretty foggy-headed afterwards. And because it filled me up so much, I had less room for veggies. Now Im prepping raw and cooked vegetables ahead of time and keeping them on hand specifically for my big lunches. Some favourites to roast in the oven are cauliflower, sweet potato, pumpkin, red onion, zucchini, tomatoes, and broccoli. Ive also started cutting up a big plate of veggie sticks in the early afternoon, before I even get hungry, so that it is there and waiting for me - no excuses. Right before diving in I douse it in freshly squeezed lemon juice, Maldon salt and Aleppo pepper. Its honestly delicious. I dont have to tell you that vegetables are full of filling fiber, replenishing phytonutrients, and yes, protein. Especially dem green ones. Eat more plants. Habits + meal prep I think this was the other big hurdle for me when it came to changing things up with my eating habits. I knew that if I was going to start eating food differently, Id have to start preparing food differently too - and a lot more often. I already spend a lot of time in the kitchen (obvi) and I love it, but I am also a person who likes to spend her non-work hours away from the cutting board. Eating this way admittedly does take more time, and makes it more challenging to eat out, or just grab something on the go. Coming to terms with this was challenging, but Ive realized that I have to dedicate more time to my diet if I want to be successful. No matter how you slice it, meal preparation is a very big part of sticking to your goals, whatever they may be. Of course there are times when its just not possible to do, and divergent days are fine, but the majority of your food youre should fall into the category that helps you feel your best, however you define that. Instead of prepping one day a week, which I know a lot of people like to do, I actually prefer to pepper it throughout the week in a way that is a little more fluid for me. If the Life-Changing Loaf of Bread is in the oven for instance, Ill chop up a bunch of veggies, and put them in too. If Im washing greens for a salad, Ill do all of them so that theyre ready to chuck into a smoothie on a whim. Lee from Americas Fat Balls have also been a super snack these days. And like I mentioned before, having fresh veggies washed and sliced up for afternoon cravings is very helpful. I can prepare two or three days worth at a time and keep them in the fridge. Mindset Instead of looking at food in terms of good and bad which I think is a dangerously judgemental way to categorize what were eating, I like to say yes to certain things, and the others fall into the not-right-now basket. For instance, I love brown rice to the ends of the earth and back, but Im not eating it right now since it doesnt make me feel all that great. And just because Im not eating brown rice these days doesnt mean I’ll never eat it again! This leaves room for flexibility and creates a far more sustainable way to look at ones diet. Isn’t it relieving to know that if you are out for dinner and there’s only rice for example, that you could potentially eat it and not beat yourself up? Ahhhh…did you feel that?! What a relief, eh? Tomorrow you’ll get back on the horse, no big deal at all. Making changes should be fun, and keep those labels for tin cans! You’re a fluid being, ever-changing, so make space for that in your meal planning too. Self-care routine, stress-reduction, exercise, and sleep I used to see self-care as something that only people with time have. Well, after totally hitting the wall a while ago, I realized that it just has to be a priority, respected as a part of a holistic approach to health, and something to actually schedule in the calendar. Staying active, sleeping, and treating myself to some yummy stress-reducing activities like spending time in nature, bodywork, and cooking (go figure) keeps me feeling happy and relaxed. Squelching stress doesnt happen by accident: it is truly a daily practice and something to be mindful of. Listen to yourself. How can this moment be juicier and more relaxing? Its fun to love yourself! Keeping stress levels low means that your body will be relaxed and not producing hormones that should only be reserved for emergency situations. Cortisol is a stress hormone released by the adrenal glands. Every time we experience a stressful situation we secrete this hormone into the blood stream so that our bodies can deal with the stressor at hand. Although cortisol is our friend in acute situations, our systems arent designed to be pumping it out round the clock as we juggle and struggle with backlogged emails, fussy kids, and traffic jams. This is why chronic stress is so detrimental to our bodies: prolonged, elevated cortisol levels wreak all kinds of wrong inside of us, raising our blood pressure, causing unwanted weight gain, exhaustion, anxiety, impaired brain function, and weakening the immune response. All the more reason to take self-care seriously, and do the things you love more often. Its actually healthy. Sleeping 7-9 hours a night is another non-negotiable. Getting enough sleep helps us to control our cortisol production, balance our blood sugar, and put us back in line with our natural circadian rhythm. Turning screens off an hour before bedtime will help signal to your body that it is in fact, night time. Create a relaxed, cozy environment and spend the last hour before bed reading, stretching, or meditating. I still struggle with this one, as I love looking at Instagram right before turning out the light, but Im becoming more mindful and doing my best. Required Reading There are a few really amazing books out there that I recommend every woman reads, whether or not you’re seeking advice on a particular health issue. Understanding our bodies and cycles is the first step in helping ourselves become healthier, stronger, more connected women. Woman Code by Alisa Vitti has been hugely educational and supportive for me. Her book is a guide to figuring out what the heck is going on inside you, and how to correct it through diet and lifestyle. I appreciate her easy-to-understand language and humour in this book, because let’s face it: nothing is very funny when you’re hormones are raging! The Complete Natural Medicine Guide to Women’s Health by Dr. Sat Dharam Kaur has been and continues to be another excellent resource for me. This book is more of an all-round toolkit for lifelong health and healing, than specifically about hormone balance. I love the holistic approach to all conditions, and inspiring programs to get us back in touch with our natural cycles in connection to the earth. The third book I recommend is Hormone Balance by Carolyn Dean. Dean is a naturopathic doctor that utilizes both traditional and alternative solutions to help readers rebalance their hormone levels. Her writing is engaging and inspiring, and this book is full of ways for women to achieve greater overall health. Oh man, I havent even talked about the tacos yet! So. I got the idea for these this past summer when I was chopping up tempeh to replace ground beef with in a tomato sauce for pasta. It turned out so meaty, satisfying, and delish that I thought I could perhaps take that same idea, spice it up a little differently, and serve them in a taco. Woot! I knew that grilled veggies and red cabbage would help cut the richness, but that I would also need a boss sauce to put them over the top. During one of my retreats I made a raw queso in our cooking class and everyone went wild for it. It seemed like a natural fit! Topped with some lime, avo, pickled red onions, and cilantro these were the best tacos Ive ever had. Ever. Ever. And Ive had a lot of tacos. I know some of you are going to ask about the corn tortillas and probably remind me that corn is a “grain”. Yes, I am aware of that, and I’ll remind you that I am not grain-free, just cutting way back. I stick mostly to pseudo-grains and make sure they are soaked prior to cooking, and enjoy a treat like this once in a while. I only purchase tortillas made with sprouted corn, or from corn that has been nixtalmized (that topic is a whole other blog post!). I buy my corn tortillas from Hija de Sanchez here in Copenhagen. Their tortillas are made fresh daily using nixtamalized corn imported from Mexico, so they taste unbelievably good. Of course taco fillings are important to a good taco, but the tortilla quality should not be overlooked! It makes the dish. Go find the good ones.     Print recipe     Tempeh Tacos with Raw Cashew Queso Serves 3-4 Tempeh Taco Meat 250g /­­ 8.8oz organic, non-GMO tempeh 1 medium red onion 4 cloves garlic 1 Tbsp. coconut oil or ghee 1 tsp. ground cumin 1/­­2 – 1 tsp. chipotle or smoked hot paprika, to taste 2 Tbsp. tamari 2-5 Tbsp. water, as needed Grilled vegetables 1 medium zucchini 1 medium red onion 1 red bell pepper 1/­­2 tsp. fine sea salt 1 tsp. ground cumin a couple pinches of cayenne, if desired 12 small corn tortillas (try to find organic, non-GMO if possible) 1 batch Raw Cashew Queso, recipe below Optional add-ins: 1 ripe avocado 1 small bunch cilantro pickled red onion or thinly sliced red onion shredded red cabbage tossed with a little salt and lime juice limes for serving hot sauce Cooking and assembly: 1. Start by making the Raw Cashew Queso (see recipe below). 2. Heat your grill or barbecue to medium-high. If not using a grill, simply cook everything in a skillet on the stove. 3. Finely chop or crumble tempeh into whatever size appeals to you (mine were rather small to mimic ground beef). Set aside. Mince red onion and garlic. Set aside. 4. Soak wooden skewers in water while you prepare the vegetables, or longer if you remember. If using metal skewers, skip this step. 5. Wash and cut the zucchini and onion into rings, the peppers into chunks. Place in a large bowl and toss with the salt and spices. 6. Skewer the vegetables so that their largest surface will lay flat on the grill (see photo). Alternate veggies until youve used them all. Place on the grill and cook until stating to char on the underside, anywhere from 5-10 minutes, depending on your cooking method. Flip and cook on the other side. 7. While the vegetables are grilling, cook the tempeh. H eat your cooking oil in a large skillet over medium heat. Add the onion and a few pinches of salt. Cook until starting to brown, about 7-10 minutes. Add garlic and cook for another minute until fragrant. Add crumbled tempeh, cumin, chipotle, and stir well to incorporate. Pour in the tamari, followed by a couple tablespoons of water. Stir well and add water as needed - youre after a moist mixture. Taste and adjust seasoning as desired. Cook for a total of 10 minutes. The mixture should be golden brown, hot and delicious! 8. Warm the tortilla shells on the grill or in a pan over medium-high heat. 9. Spoon the desired amount of tempeh into each tortilla shell. Followed by the roasted veggies, avocado, cabbage, cilantro and pour on the Raw Cashew Queso. Enjoy! Raw Cashew Queso Makes about 2 cups /­­ 500ml Ingredients: 1 cup /­­ 150g cashews, soaked for 4-8 hours or overnight 1 red bell pepper 1/­­2 tsp. salt 2 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric ground cayenne, to taste 1/­­2 cup /­­ 125ml water Directions: 1. Drain and rinse the cashews. 2. Put all ingredients, except water, in a high-speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). Before I go I just want to reiterate how wonderful it felt to be met with such open arms after the last post. I wish I could write back to every single one of you who shared their story with me, and everyone else here, but I simply couldnt get to them all. I am moved beyond words that so many of you felt open and supported in this space too, and I will urge you to seek out help if you need it. And if you know someone who you think may struggle with disordered eating, reach out and help them in a loving, and non-judgmental way. We are all in this together. In love and light, Sarah B *   *   *   *   *   *   * http:/­­/­­www.goldencircleretreats.com/­­portugal/­­index.html Dear friends! I am thrilled to share the location for my next wellness retreat in magical Comporta, Portugal, November 5-11, 2017. Join Mikkala Marilyn Kissi and I at Sublime Comporta for seven days of luxurious living, divinely delicious meals, inspiring cooking classes and nutrition seminars, yoga, Pilates, meditation, and breath work. Come press the reset button with me! Ride horses on the beach, dance under the stars, and cozy up by the fire. This will be a week to remember. I cant wait to see you there! Click here for more info and tickets. The post Tempeh Tacos with Raw Cashew Queso appeared first on My New Roots.

Creamy Vegan Pesto Pasta & Cauliflower

September 5 2017 Green Kitchen Stories 

Creamy Vegan Pesto Pasta & Cauliflower Now that we are back doing more frequent recipe posts again, we also wanted to throw some super simple, everyday type dinners into the mix. Family style! The hands-down easiest dish that I (David) know (and make when I’m alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store-bought pesto with mashed avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes on top. Its a lazy dinner but the kids devour it, its super easy and most importantly QUICK. Today’s recipe is a riff on that. We are fully aware that you hardly need yet another recipe for spaghetti al pesto. But we have got a few twists that turn this simple Italian classic into a rather nutrition packed meal. And a really tasty one as well. Although our version is so far from the original that we probably never will be allowed back into our beloved Italy again ... - Try chickpea (or lentil) pasta. These new-style pastas made on chickpea or lentil flour taste good, have surprisingly pleasant texture and are more protein packed than regular pasta. If you want to use ordinary pasta, we’d recommend adding some cooked chickpeas to the dish as well. They taste great tossed with pesto. - Add avocado to your pesto. It will be much creamier, fluffier, richer and rounder. It will also be more fat, but it’s the gooood fat. If you want to make it lighter, replace half of the oil in the pesto with water. Also, use half basil and half baby spinach for a more affordable and nutrient packed pesto. - Make it vegan by adding nutritional yeast to your pesto and make a quick nut dust instead of parmesan. - Add roasted vegetables. Pesto pasta is good, but adding roasted vegetables is simply better. You get more flavors and something to actually chew on (because we all slurp spaghetti, right!?). It takes like 5 minutes to prepare one tray of roasted vegetables (oven time obviously not included), so if you have 5 minutes to spare, do it. Also, if you are smart, you’ll roast a second tray of vegetables simultaneously and you are halfway through dinner prep for tomorrow. We went with roasted cauliflower and zucchini coins this time because it was what we had at home and we know that the kids love ’em. Broccoli or parsnip or carrots would of course be just as good. - If you are not vegan and want to make a luxury version of this, try serving it with some torn burrata cheese on top. Vegan Pesto Pasta with Roasted Cauliflower & Cheesy Nut Dust Serves 4 We’ve kept this dish vegan but if you are not vegan you probably don’t have nutritional yeast at home and in that case you can just grate vegetarian parmesan or pecorino instead. The obvious shortcut here is to buy a pesto, mix it with avocado and follow the rest of the recipe. Roasted veggies 1 cauliflower 1 zucchini 2 tbsp olive oil sea salt Cheesy Nut Dust and Vegan Pesto 1/­­2 cup /­­ 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/­­3 cup /­­ 80 ml olive oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest on the side) chickpea pasta or pasta of choice, for 4 persons To serve  Lettuce or baby spinach cherry tomatoes, quartered Set the oven at 200°C /­­ 400°F. Break the cauliflower into small florets and chop the stem inte bite-size pieces. Slice the zucchini. Toss cauliflower and zucchini with a little oil and salt and spread out on a baking sheet. Roast for 25-30 minutes or until soft and golden. Meanwhile, cook the pasta according to instructions on the package (reserve a little bit of pasta water when draining) and start making cheesy nut dust and pesto. Add almonds, 2 teaspoons nutritional yeast and a large pinch sea salt to a food processor. Pulse on high speed until all nuts are mixed/­­pulverized into coarse sand/­­dust. Place half of the cheesy nut dust in a small bowl and leave the rest in the food processor for the pesto. Add 1 more teaspoon nutritional yeast, basil, spinach, olive oil, lemon juice and a little more salt. Mix until smooth, taste and adjust. This is your basic vegan pesto. Now add avocado and pulse for an even creamier pesto, you might want to add a little more lemon and olive oil at this point. Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta). Arrange the pasta on four plates, add roasted cauliflower, zucchini slices, lettuce, tomatoes and a few dollops pesto on top. Sprinkle with cheesy nut dust and a little olive oil. Enjoy! ************ PS - Here are a few other things that we have been up to recently! Some of you might remember my trip to Turkey, meeting displaced Syrian families last year? Echo and UN’s World Food Programme have made this little video from my trip and from our home here in Stockholm. I talk a bit about how similar our priorities are even though our situations are vastly different. And the importance of the support these families get from WFP to gain a sense of normality again. I don’t like hearing my own voice and I had an eye infection when we filmed this but there are lots of cute kids in the footage and the topic is very close to my heart. You can watch it here. We have also shared a week’s worth of family friendly recipes in the latest issue of Jamie Magazine which is out now (in the UK). The feature is photographed by Simon Bajada.  And we recently shot a Fridge Raider feature talking about a few of our favorite ingredients in the latest issue of Olive Magazine. Also out now (in the UK). Aaaand, we have also worked on a campaign for Swedish organic brand Kung Markatta with recipes, tips and videos focused on reducing food waste at home (only in Swedish though).  Phew, looking at it like this, I now realize why this summer felt so intense ;)

Roasted Garlic Tomato Soup

September 3 2017 Oh My Veggies 

This velvety vegan tomato soup is packed with the flavors of roasted garlic, fire roasted tomatoes, and a touch of creamy coconut milk.

No-Churn Vegan Pistachio Ice Cream

August 31 2017 Happy Cow veggie blog 

Yum! Feasting On Fruit shares yet another super delicious vegan recipe — and this one is perfect for holding on to those last few moments of summer! A vegan, no-churn pistachio ice cream that, unlike most vegan ice cream recipes, is not banana or coconut based. It’s a perfectly sweet treat that you can whip up in mere minutes! Here’s how it’s made: Read the recipe in full here. The post No-Churn Vegan Pistachio Ice Cream appeared first on The Veggie Blog.

Penne Primavera with Avocado Cashew Cream

August 29 2017 Robin Robertson's Global Vegan Kitchen 

Penne Primavera with Avocado Cashew Cream I like to use penne pasta in this recipe, but any bite-sized pasta will work well. This Penne Primavera with Avocado Cashew Cream is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance. Use gluten-free pasta to make this gluten-free. Penne Primavera with Avocado Cashew Cream - 12 to 16 ounces penne pasta - 1 1/­­2 cups small broccoli florets - 1 small carrot, thinly sliced - 1 small zucchini or yellow squash, cut into 1/­­4-inch dice - 1/­­2 cup raw cashews, soaked overnight and drained - 1 to 2 garlic cloves, crushed - 1 cup hot vegetable broth or water, or more if needed - 1 to 2 ripe Hass avocados, halved and pitted - 2 scallions, chopped - 2 tablespoons lemon juice - 1/­­2 teaspoon salt - ground black pepper - Plain unsweetened almond milk, if needed - 1 cup grape tomatoes, halved lengthwise - 1/­­3 cup chopped fresh basil leaves or parsley - Whole fresh basil leaves, for garnish - Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes. About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the zucchini. Drain the cooked pasta and vegetables well and return to the pot. - While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor. Process until smooth and well blended. Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. Taste and adjust the seasonings, if needed. - Add the sauce to the pot containing the drained cooked pasta and vegetables. Add the tomatoes and chopped basil and toss gently to combine. Serve immediately, garnished with the whole basil leaves. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Penne Primavera with Avocado Cashew Cream appeared first on Robin Robertson.

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

August 27 2017 Golubka Kitchen 

Peach and Beet Watercress Salad with a Multi-Seed Dukkah Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that turned out especially lovely. I recently revisited one of my favorite dessert recipes on this blog, the Sweet Dukkah Cigars. I enjoyed them so much, that I was inspired to make a savory dukkah to have for sprinkling on various salads and soups for the weeks to come. Traditionally, dukkah is an Egyptian spice, herb and nut mix, served as a dip for bread. Ours is packed with nuts (almonds and pistachios), seeds (sesame, chia, pumpkin), and invigorating spices (cardamom, cumin, coriander), and it can serve as the perfect finishing touch for a variety of dishes. This salad came together pretty effortlessly, thanks to the abundance of colorful summer produce, which doesn’t need much to taste amazing. There are steamed, multicolored beets, juicy, sweet peaches, spicy watercress, creamy avocado, and a refreshing mint vinaigrette. The dukkah contributes an extra punch of flavor and crunch. It’s vibrant, seasonal food, just the way we all like it :) Below are some links to things we’ve enjoyed looking at on the internet these past couple of weeks. Have a great Sunday. Magic Lessons with Elizabeth Gilbert – we love that so many inspiring people have podcasts nowadays, since they are our favorite thing to listen to while cooking. Just discovered this one from author Elizabeth Gilbert. Rosemary Auberson – interviewed on Apiece Apart Woman, we love her art Stevie Nicks singing Wild Heart backstage, 1981 – obsessed with this video Rachel Saunders – love this ceramicist’s work and instagram Healing Wise – can’t wait to read this book DOEN – love so many of the blouses from this brand Coming Soon – want many things from this home goods store. Love that you can shop according to astrological signs :) Peach and Beet Watercress Salad with a Multi-Seed Dukkah   Print Serves: 4 Ingredients for the multi-seed dukkah ½ cup raw almonds ¼ cup sesame seeds ¼ cup raw pumpkin seeds 2 tablespoons chia seeds 7 green cardamom pods - crushed, green shells discarded ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ cup raw pistachios sea salt - to taste for the mint vinaigrette 4 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard ¼ cup olive oil ¼ cup minced fresh mint leaves for the salad 4-6 small beets - cut into wedges (we used a combination of red and golden beets) 2-4 ripe peaches or nectarines - sliced about 4 oz watercress or other salad greens 1 ripe avocado - sliced or cubed mint vinaigrette - from above multi-seed dukkah - from above mint leaves for garnish (optional) Instructions to make the multi-seed dukkah Preheat your oven to 350° F (180° C). Spread almonds on a baking tray, place in the oven and toast for 7 minutes. Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes. Remove from the oven and set aside. Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant. Remove from heat and grind the spices in a mortar and pestle or a spice/­­coffee grinder. Combine the toasted almonds and seeds, ground spices, pistachios and salt in a food processor and pulse until most of the nuts/­­seeds are broken dow, with some bigger pieces remaining. Set aside. to make the vinaigrette Combine the lemon juice and mustard in a small bowl and mix until smooth. Add the olive oil and whisk until fully combined. Mix in the mint leaves. Set aside. to make the salad Steam the beets in a bamboo steamer or in a steaming basket over a pot of boiling water for about 15 minutes, or until beets are soft. Let cool for safe handling. The beets should peel easily once cooked or you can even leave the skin on, if they are organic. Divide the watercress between plates, arrange the beets, peaches and avocado on top. Drizzle the salads with the mint vinaigrette and sprinkle with the dukkah. Garnish with more mint leaves, if using. 3.5.3226 You might also like... Sorghum Beet Risotto Dragon Fruit Salad Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Roasted Parsnip and Pomelo Salad .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Beet Watercress Salad with a Multi-Seed Dukkah appeared first on Golubka Kitchen.

Delectable Vegan Thanksgiving Desserts

August 24 2017 VegKitchen 

Delectable Vegan Thanksgiving Desserts Thanksgiving is the Mother of All Holidays, according to many vegans. There are few special occasions that can compare when it comes to amazing plant-based food choices that celebrate the fall harvest -- truly something to be thankful for. And even though the meal can be filling -- or indeed, over-filling -- leave room for one […] The post Delectable Vegan Thanksgiving Desserts appeared first on VegKitchen.

Beet Tartare with Sesame Labneh + Amsterdam

August 19 2017 Green Kitchen Stories 

Beet Tartare with Sesame Labneh + Amsterdam Earlier this year we were in New York to launch Green Kitchen at Home. We had a blast doing a live cooking session at Food52, teaching a cooking class and had a book signing in a tiny but packed little store in Greenwich Village. But what I really wanted to talk about today was our night off. When we tucked baby Noah (formerly known as Gabriel) to sleep in his stroller and headed to ABCV for dinner. Side note: You should know that for being a food writing couple, Luise and I very rarely go out and eat at proper restaurants. With kids, it’s just easier to do takeaway or pick places where it’s okay that they climb, run and crash. Also, fancy restaurants make me feel awkward. But we had an epic evening at ABCV. We tried the tasting menu of which I can’t even remember half of the dishes. But I know that there were simple crudités with lots of spreads, some kind of soft beet carpaccio/­­tartare with a little bit of sting to it, a whole roasted cauliflower with turmeric tahini dressing(!), avocado lettuce cups, roasted shiitake and a couple of desserts. And what made the evening even better was that Noah slept through almost the entire dinner (thank you jetlag!). We have been talking about that beet carpaccio (and the cauliflower with tahini turmeric dressing) a few times since we got back. And when Luise recently spotted a recipe for roasted beets and sesame labneh in the latest issue of Jamie Magazine, we started talking about it again. Looking through our recipe archive, it is pretty obvious that we’ve got a love for beets. They are sweet and mildly earthy, have an awesome color, can grow in our harsh Swedish climate and are cheap! What’s not to love? So a couple of days ago, we picked up a few bunches of beets, started cooking and here we are. With some kind of beetroot tartare (mixed minced beets), dollops of sesame labneh and a few suggestions on what can be used to scoop it into your mouth, apart from crackers. And as a last minute contribution, we are also offering a less fancy way of serving this, inside a rye waffle toast (yup, you might want to scroll down to it right away). This recipe is great as a starter, at a buffet table or a party. It’s pretty and impressive, creamy and delicious with plenty of flavor from fresh dill and mint and a little sting from horseradish. Since we love yogurt just as much as we love beetroots, we invited labneh (yogurt’s fancy cousin) to the party. We totally stole the idea to mix tahini into labneh from that Jamie Mag article. You should too. You need at least two hours to let the yogurt drain into labneh cheese but I’m still going to claim that this is an easy recipe - only a few ingredients and apart from draining the yogurt, it’s all pretty quick.  I imagine that a quick cheat version could be accomplished by simply using thick yogurt without draining it and buying pre-cooked beetroots. I can’t promise that it will be as good, but it’ll at least be quick and effortless. http:/­­/­­www.greenkitchenstories.com/­­wp-content/­­uploads/­­2017/­­08/­­Labneh_­drip.mp4 Okay, I can hear Isac trying to teach baby Noah how to roar like a lion with the only result that little brother cries like a baby. So I better post this now before major chaos is breaking out. No proofreading needed because yolo. Enjoy the recipe and check out info below re Amsterdam. Ciao! Beet Tartar & Sesame Labneh Serves 4 Recipe is inspired by a recipe from Jamie Magazine, Aug 2017 and a dinner we had a ABCV NYC. Sesame labneh 2 cups /­­ 500 g Greek or Turkish Yogurt 1/­­2 tsp salt 2 tbsp tahini 1 tbsp olive oil Beet Tartare  1/­­2 kg /­­ 1 lb  beetroots 2 tbsp capers juice from 1/­­2 lemon 1 tsp horseradish (or mustard) 1 handful fresh dill 1 handful fresh mint leaves salt & pepper Topping 1 handful pistachio nuts, finely chopped fresh dill, chopped fresh mint leaves, chopped 2 tbsp capers, halved lemon slices olive oil Serve with rye bread crisps, tender gem lettuce or cucumber slices Start by making the labneh. Add salt to the yogurt and stir until smooth. Wrap the yogurt in a cheese cloth or other clean thin cloth and tie it over a bowl for about 2 hours or more to allow liquid to be drained (meanwhile, cook the beetroots). You can leave it for 24-36 hours if you prefer a thicker labneh but 2 hours and a gentle squeeze (to get rid of some extra liquid) works fine. Stir in tahini, transfer to a serving bowl and top with a little bit of olive oil. Peel the beetroots, divide them in quarters and cook in salted water for approx 20 mins min or until tender. When ready, let cool and then transfer them to a food processor along with capers, lemon juice, horseradish, fresh dill, mint and seasoning. Pulse a few times until the beetroot has the consistency of course grits. Not too much though or you will end up with a sauce. You can also dice them finely. Arrange the beet tartare on a large serving plate. Fold in large dollops of sesame labneh and top with pistachio, fresh herbs, capers and lemon slices. Add a drizzle of olive oil and serve with crackers or thin rye bread crisps (thin rye bread pieces toasted in a pan or the oven for a couple of minutes), tender gem lettuce or cucumber slices to scoop with. Beet & Labneh Rye Waffle Toast We made this Waffled rye bread toast with the leftovers.  It’s a family favorite and we’ve got another recipe and the whole story behind this method in our latest book. Here are some quick instructions: Simply smudge labneh on two pieces of dark rye bread, add some spinach, fresh dill and mint and a thick layer of beet tartar. Brush a hot waffle iron with butter or coconut oil, combine the two slices and place inside the waffle iron, pressing together lightly. When you’re bread has got a nice and brown waffle pattern, the toast is ready. Cut the waffle toast in half and eat it while it’s hot. **************************** AMSTERDAM & ANTWERP - 7-9 September Green Kitchen at Home is being released in Dutch next week and to kick things off, we are coming to Amsterdam and Antwerp for a couple of press events, signings, dinners and talks. We will have a little talk, signing and dinner at the bookstore ‘t Stad Leest in Antwerp at 19.30 pm on 7 September. Tickets can be booked here. We are having a little talk + Q&A and a book signing at Limon in Amsterdam on 9 September between 10.30-11-30. There will be nibbles from the book served and we will end with a book signing. There will also be a lunch afterwards (between 12.00-14.00) and we will try to move around so we get the chance to chat with all of you. You can either buy tickets for both the talk and lunch, just the talk or just the lunch. Follow this link to read more about it in Dutch: Greenkitchenbooks.nl  

Cinnamon Crunch Cereal and Hemp Milk

August 14 2017 My New Roots 

Cinnamon Crunch Cereal and Hemp Milk It is easier to change a man’s religion than to change his diet. – Margaret Mead Yup. Pretty much. This entire shift began when I had a particularly gnarly couple of months with manic mood swings that rivaled my adolescence, acne flare-ups, bloating, low energy, night sweats, and all-round malaise. Knowing what I know, I looked at my diet first to see what could be adjusted. Everything was organic, whole, plant-based and totally healthy by most peoples standards. But it just wasnt working anymore. I knew something had to give. Delving in deeper, a typical day for me was a whole-grain porridge in the morning, topped with all kinds of seasonal fruit, homemade granola etc. Lunch was a couple slices of organic sourdough rye bread from the local bakery, with homemade hummus, avocado, sprouts etc. Dinner was often a mixed bowl, the base of which was brown rice, quinoa, millet or buckwheat covered in a rainbow of vegetables, homemade pickles, superfood-loaded sauce, and fresh herbs. I wasnt eating sugar, drinking coffee, I was keeping up with my exercise and sleeping well. So what was the problem? In this case, I had a feeling it was a big ol grain overload. The idea of cutting back on my morning oats, bread, and grain bowls was literally devastating to me. I cried. On multiple occasions, just talking about giving up muffins made me weep, and I felt like there was just no way I could make even more changes, or think about my diet even more than I already did. I have had two serious experiences with orthorexia in my life. For those of you who dont know what orthorexia is, it is defined as an obsession with healthy eating. It is considered an eating disorder, and one that is becoming more prevalent in Western culture as healthy eating becomes increasingly trendy. The first bout happened the year I moved out of the house to study at university. While many of my friends were bingeing on junk food and beer, I swung in the opposite direction entirely and took advantage of the incredible meal program that was offered at school, and fueled myself with enormous salads, delicious sandwiches and wraps, veggie-heavy soups and stews, and protein-rich smoothies. I also signed up for the free fitness classes at the university gym, got hooked on kickboxing, step aerobics, boot camp drills, and the weight literally fell off me. I lost about 25 pounds that year, and for the first time in my life I felt like I was in control of the way I looked. The sudden attention from guys – which I had never had before – further stoked the fires for my desire to be even thinner, even though my initial motivation to eat this way stemmed from a desire to be healthy. As my attitude towards food morphed from friend to enemy, I flirted with a full-on eating disorder at this point, playing games with myself to see how long I could go without eating, how many exercise classes I could fit in between classes and study groups, how long I could make my bean salad from lunch last (too long!). Eventually my energy levels dropped to the point where I had a very hard time getting out of bed in the morning and I couldnt concentrate well in school. I realized that I had taken things too far and started eating in a more balanced way again. I put the experience behind me without giving it too much thought. The second time this resurfaced was, ironically, while studying holistic nutrition. While I was learning all about foods and how my body worked, I became almost afraid to eat, toxifying my body, or poisoning it with sugar, gluten, dairy and the rest. I became obsessed with detoxing and subsisted only on clean foods; mostly vegetables. I was stressed, my hair started falling out, my acne came back and my energy hit an all-time low. Despite my obvious physical misery, I somehow felt validated since I wasnt putting anything bad in my body. Eating as healthy as possible became obsessive for me and my classmates, and wed all proudly bring our lunches to school, subtly scrutinizing each others Tupperware contents. Again, food had lost its pleasure, its joy, and had become something that I saw as more of an enemy than a friend. And that really scared me. After graduating, I finally got a grip, and once again slowly re-established a healthy relationship to what I was eating. It is for these reasons that food is such a tender subject for me, and changing my diet dangerous territory. I spent so many years struggling to achieve a positive connection with food, and when I finally got there and it felt like such a relief. The prospect of having to go back to that place of thinking about food more than I already did felt unsafe for me, and slipping back into an obsessive place felt like an inevitability. Meanwhile, the negative self-talk voices were loud and overpowering, telling me how I was fat, flabby, weak, old - things that I KNEW werent true. But thats the sad thing about internal monologues, they dont need to make sense to play like broken records in our minds all day every day. Its enough to drive a person insane. The cruel voices coupled with my extreme fear of reverting back to my old thought patterns and eating habits absolutely terrified me. I felt like I had hit a wall of hopelessness. And all I wanted to do to feel better was to eat a piece of eff-ing bread. The reason I suspected the grain thing was because of the unique relationship that blood sugar has to our hormones. If were consuming carbohydrates at a faster rate than our bodies are utilizing them for energy, that extra glucose gets stored in the fat cells of the liver, which decreases its ability to breakdown excess estrogen, and allowing it to hang around in our systems longer than it should. This excess circulating estrogen causes a whole host of symptoms, including, you guessed it: mood swings, bloating, sluggish metabolism, tender breasts, fatigue, foggy thinking, PMS, and many more less-than-desirable issues. Now, these things can be exacerbated by stress (shocker), inadequate fat and protein intake, and environmental factors, all of which I was likely suffering from. I set out by making a plan, since I know how hard it is to make positive changes without preparation. Instead of focusing on the all the things I wanted to reduce or eliminate, I focused on the foods I could have, foods higher in fat and protein, since I knew that those things would naturally elbow out the things I would normally fall back on (Im looking at you, banana bread). I made a list that I could refer to when I was grocery shopping for ingredients. I cooked and froze things. I stocked the fridge and pantry. I was ready. Within the first few days I already noticed a difference: my energy was incredibly stable, my emotions were in check, the bloating in my stomach dissipated, and I just felt good. As the days rolled on my compulsive urges to down half a dozen muffins subsided, and it was like I could clearly see that what I had actually been battling was blood sugar issues - not just too many grains or carbohydrates. It became clear that I had been taking my bod on a wild rollercoaster of high and low blood sugar for years, which had in turn been tossing my hormones around like a pair of sneakers in a washing machine. Stabilizing blood sugar is the first step in managing your endocrines system ability to do its job properly. I realized that if I was going to eat grains (or any carbohydrate-heavy food), I had to eat them in smaller amounts, balance them out thoughtfully with enough fat and protein, and make sure that I was actually using that energy instead of letting it sit around in my body. So far, things have been going incredibly well, and I am so darn proud of myself for not only identifying the issue, but actually doing something about it. We are fluid beings with needs that evolve and change over time. Our diets need to reflect that, which is why its imperative to listen to our bodies and be advocates for our own health. No one knows your body better than you, and once you quiet all the noise out there telling you how to eat in black-and-white terms, youll be able to hear yourself, without judgement, and choose the way of eating that is just right for you, right now. It may be different tomorrow, and that is okay too. In sharing this all with you, I am trying to set an example, because you too have this intuition that is telling you just what you need to eat and do right now. Its actually fun to be connected to yourself, your unique rhythms and needs. Learning about how you operate and designing a plan that caters to your exceptional self means that you can celebrate, instead of berate your body the whole month through, and experience pleasure in every stage of our cycle. I promise. This is undoubtedly a huge topic, and one that I plan on chipping away at over the next few blog posts. Some things I want to reiterate here are, that I do not believe that grains or carbohydrates are bad. No natural food group should be vilified, just as no macronutrient should be either. If youre thinking about giving up carbs, Id advise you not to. Glucose, the sugar found in carbohydrates is your brains primary fuel source, and when consumed responsibly, carbs will help you on your wellness journey, not hinder you. I still stand behind each and every one of the recipes that I have created for this blog, the app, and both of my cookbooks, and I believe that they are appropriate for many people to enjoy. However at this stage of my life, some of the recipes do not serve my needs any longer, and Ive had to make small changes to them, or put them on the shelf for another time. Im okay with that. Whew! Now for some notes on the recipe. The base recipe for my Cinnamon Toast Crunch-inspired cereal is grain-free, but it does rely on almond flour, which can be expensive. If you can tolerate pseudo-grains, feel free to top up the base with buckwheat flour. This will bulk up the cereal considerably so youll have more for less money. This cereal is r-i-c-h. You really only need a small amount to fuel you in the morning - not like the bottomless bowls of that were used to consuming in the morning without every really feeling satisfied, ya know what I mean? And paired with a luscious liquid like my Super Creamy Hemp Milk will keep you full for even longer, help stabilize your blood sugar, not to mention flood your bod with the delicate nutrients and powerful enzymes that store-bought, plant-based milk is missing. This recipe is dead simple and pretty much like cream – I shouldnt even call it milk, since its so rich and thick. And since were thinking outside the cereal box here, dont stop at breakfast...this milk is amazing in coffee and tea, in raw treats and baked goods, soup, smoothies, ice cream and popsicles. Youre gonna love it! I made the cereal the first time with just almond flour and a full half-cup of applesauce. It was definitely delicious, but I loved it just as much when I cut this amount in half. If you dont want all the sweetness, use just 1/­­4 cup /­­ 60ml of applesauce instead of the full amount. If youre using buckwheat flour, you will need the full amount of the applesauces moisture to bind it all together. I havent tried a version without the coconut sugar, so if youre not into that stuff feel free to play with the recipe on your own.     Print recipe     Grain-free /­­ Gluten-free Cinnamon Crunch Cereal Makes 5-7 servings Ingredients: 1/­­2 cup ground flax seeds /­­ 50g 1 1/­­2 cups /­­ 150g blanched almond flour 1 1/­­2 Tbsp. cinnamon 1/­­4 tsp. fine sea salt 1/­­4 cup /­­ 35g coconut sugar 1/­­4 cup /­­ 60ml - 1/­­2 cup /­­ 125ml applesauce ( 1/­­2 cup /­­ 125ml if using buckwheat flour) 1 Tbsp. coconut oil, melted optional: 1/­­2 cup /­­ 85g buckwheat flour Directions: 1. Preheat oven to 325°F/­­160°C. 2. Combine the ground flax seeds, almond flour, cinnamon, salt, and sugar in a large mixing bowl. Stir well. Then add the desired amount of applesauce and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry). Gather dough into a rough ball. 3. Place dough ball on a sheet of baking paper with another sheet on top. Using a rolling pin, roll the dough as evenly as possible, about 2mm thickness (not quite paper thin). If youre using buckwheat flour, youll need to separate the dough into two batches to achieve this. Remove top sheet of baking paper, and using a paring knife, score the dough into small squares of your desired size (mine were about 1.5cm /­­ .5 square). 4. Place in the oven to bake for about approximately 25 minutes until turning golden around the edges, then turn the oven off and let the cereal sit in there until cool (this will help dry it out and make them extra crisp). 5. Once the cereal is completely cool, break up the pieces into squares and place in an airtight glass container. Store for up to one month at room temperature. Super Creamy Hemp Milk Makes 1 liter /­­ 1 quart Ingredients: scant 4 cups /­­ 1 liter water 3/­­4 cup hulled hemp seeds /­­ hemp hearts Totally optional add-ins: sweetener (stevia, dates, honey, maple syrup...) vanilla sea salt raw cacao powder Directions: 1. Place all ingredients in the blender and blend on high until smooth (this make take a couple minutes). 2. Pour directly into a sterilized bottle and store in the fridge for up to 5 days. Initially, I was really afraid to come out about any of this stuff - the changes my diet is undergoing, the orthorexia, the internal voices! But I know in my gut that if Im going through it, someone else out there is too. And the reason I wanted to start My New Roots in the first place was to create a safe space for everyone to share and support each other on our health journeys, so I have to be as transparent and honest as I feel I can be to set that example. I want to say a huge heartfelt thank-you to all of you who have stood by me all of these years and continue to do so. It feels pretty amazing to have you, and to be getting better all together. In light and gratitude, Sarah B.   ***** Also… There’s one spot left for the upcoming retreat in Ibiza, click here to join me for a week of total inspiration and rejuvenation! The post Cinnamon Crunch Cereal and Hemp Milk appeared first on My New Roots.

Restaurant Review: Spirit in Rotterdam, Netherlands

September 7 2017 Happy Cow veggie blog 

Visiting the Rotterdam Markthal was one of the hotspots on my wish list. And I loved the building, especially the very colorful ceiling. Truly beautiful. To make the experience even better, we had a great vegan/­­vegetarian option nearby; Spirit. Located in the Green Passage of Rotterdam, Spirit serves a fully vegetarian (and mostly vegan, I think about 75-80% is vegan) buffet. The concept reminded me of LEtto in Napoli — you compose your own breakfast, lunch or dinner and pay by weight. There is also the option to do take-away. Somebody called it a ‘vegetarian valhalla served in the form of a high end buffet. And I couldnt agree more. Spirit has a huge buffet with a variety of fifty different breakfast, lunch or dinner dishes, juices and patisserie to choose from. There are beautiful bowls filled with salads, hot dishes, soups, all kind of toppings and dips. And there is also a great selection of sweets, cakes and ice-cream. Every dish is accompanied by a card with all the ingredients and there a little signs that tell if a dish is vegan, gluten-free, contains nuts and so on. For me that is a very relaxing way to eat. You […] The post Restaurant Review: Spirit in Rotterdam, Netherlands appeared first on The Veggie Blog.

No Bake Blueberry Coconut Bars

September 6 2017 Golubka Kitchen 

No Bake Blueberry Coconut Bars It’s been difficult for me to contain my excitement about these Blueberry Coconut Bars ever since I nailed the recipe a few weeks ago. They check all the boxes: easy/­­no-bake, gluten-free, vegan, refined sugar-free/­­not too sweet, fun to put together, and so so delicious. It’s the perfect recipe for those wanting to hold on to summer with all their might. These bars are made up of three complementary layers: there’s a crumbly, no-bake ‘shortbread’ crust, followed by a rich coconut creme layer, which is then topped with a juicy, no-cook blueberry chia jam. The combination is truly heavenly, especially since this is a lighter dessert that won’t weigh you down. You can see all the steps of the cooking process in the video we made above (P.S. We have a Youtube channel with lots of cooking videos, you can subscribe here). These bars are a definite, universal crowd pleaser – absolutely all the friends and family that have tasted them genuinely loved them. They would be the perfect, easy yet impressive dessert to bring to a gathering. Or just make the bars for yourself/­­your family for the week ahead, they’ll keep well in the refrigerator. Hope you’ll give these a try :) No Bake Blueberry Coconut Bars   Print Serves: 16 square bars Ingredients for the blueberry chia jam 3 cups frozen blueberries - thawed (do not use fresh, non-frozen blueberries for this recipe) juice of 1 small lemon 3 tablespoons maple syrup 3 tablespoons chia seeds 3 tablespoons chia meal (ground chia seeds) for the shortbread ¾ cup gluten-free rolled oats 12 Medjool dates - pitted and soaked in hot water for 10 minutes ¾ cup coconut flour ¼ cup melted coconut oil 1 tablespoon lemon juice pinch of sea salt for the coconut creme 1 can full fat Thai coconut milk - refrigerated overnight to separate fat from water ½ cup unsweetened dried shredded coconut 2 tablespoons maple syrup splash of vanilla extract Instructions to make the blueberry chia jam Thoroughly mix all the ingredients in a medium bowl. Cover and refrigerate for a few hours or overnight, until the chia seeds have bloomed and the mixture resembles a jam-like consistency. Mash the berries partially with a potato masher, leaving plenty of them whole. to make the shortbread Put the oats in a food processor and grind them into a flour. Drain the dates and add them to the food processor, along with the rest of the ingredients. Process until you have a well-combined dough that sticks together when pressed between your fingers. Prepare an 8 x 8 baking dish by lining it with parchment paper, extending the paper up the sides of the dish. Press the shortbread into the bottom of the dish in an even layer. Set aside. to make the coconut creme Scoop the separated coconut fat from the top of the can of coconut milk into a food processor (use the leftover coconut water in smoothies, soups, porridges or lattes). Add the shredded coconut, maple syrup and vanilla extract to the food processor and process until well combined. Be careful not to over-process, as the coconut fat can separate and curdle. to assemble the bars Spread the coconut creme over the shortbread in a thin, even layer. Take the blueberry jam our of the refrigerator and spread it on top of the coconut creme in another even layer. Place the dish into the refrigerator for a few hours or overnight, for the shortbread and coconut layer to set. Once the shortbread and the coconut layer have set, lift out the bar from the dish onto a cutting board, using the extended edges of the parchment paper. Cut into 16 squares or any size/­­shape of choice. Keep refrigerated. 3.5.3226 You might also like... Raw Multigrain Pear Ginger Cakes with Macadamia Whipped Cream Lavender Ice Cream with Chocolate Tahini Bits -- Ice Cream Sunday Peach and Avocado Overnight Oats with Moringa Powder Rose and Lavender Parfait and a Breakfast with Friends .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 No Bake Blueberry Coconut Bars appeared first on Golubka Kitchen.

Easiest Buffalo Tofu Bites Ever

September 5 2017 VegKitchen 

Easiest Buffalo Tofu Bites Ever Im not sure who invented that Buffalo wings combo that contrasts spicy BBQ flavors with celery and creamy dressing. Its kind of weird, but obviously theres something about it that people love, because there are hundreds of vegan variations, let alone thousands of the non-vegan variety. In plant-based versions, cauliflower or tofu stand in for […] The post Easiest Buffalo Tofu Bites Ever appeared first on VegKitchen.

10 Minute Vegan Nacho Cheese Sauce – Vegan Queso

September 4 2017 Vegan Richa 

10 Minute Vegan Nacho Cheese Sauce – Vegan Queso10 Minute Vegan Nacho Cheese Sauce. How to make Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe.  This Creamy 10 Minute Cheese Sauce is flavorful and works amazingly for Nachos, Tacos, Mexican style bowls and everything! Some bell pepper, individual spices so that you can adjust the flavor profile rather than depend on a pre-mixed chili powder, nutritional yeast for cheesiness and jalapeno make this a fabulous queso. I also like it in quesadillas or sandwiches instead of cheese and with chipotle pepper spiced baked sweet potato fries. So good! I have another Nacho Cheese Sauce recipe using chickpea flour which is also nut-free. Both work really well. This is a doubled up portion of the cheese sauce used with Bell pepper Nachos that I posted recently. For a Cashew based sauce see this deeply flavorful Nacho Mac Casserole.  Easy, Flavorful and Ready in 10!Continue reading: 10 Minute Vegan Nacho Cheese Sauce – Vegan QuesoThe post 10 Minute Vegan Nacho Cheese Sauce – Vegan Queso appeared first on Vegan Richa.

Red Cabbage and Sweet Potato Smoothie

September 3 2017 Golubka Kitchen 

Red Cabbage and Sweet Potato Smoothie Smoothies are my absolute favorite breakfast. I always get sad once the mornings start getting cooler, because an ice-cold smoothie bowl no longer seems like a very appropriate breakfast option. I continue making them into October anyway :) For years, I’ve had the same smoothie formula that consisted of frozen banana, frozen berries, as well as any greens and super-powders I had on hand. This past year though, I decided to start packing more stuff into my smoothies, specifically more veggies. If you have a blender, especially a high-speed one like a Vitamix, it’s so easy to ‘hide’ all kinds of things in your smoothies. I’ve been favoring steamed and frozen cauliflower, sweet potato, and zucchini in place of frozen banana. I’ve also been adding things like raw beets, red cabbage, and even mung bean sprouts into the blender. At first, eating a barely sweet smoothie was strange, but now I can honestly say that I’ve grown to appreciate and love having a less sugary breakfast. I realized that it’s more important to me to have a smoothie, any smoothie than to have a sweet, dessert-like one in the morning. This red cabbage and sweet potato smoothie has been my favorite variation since I randomly decided to throw some leftover red cabbage into the blender. Its flavor is barely noticeable in the final product, but it adds excellent color and nutrition into the mix. Steamed and frozen sweet potato contributes some sweetness and creaminess, while making the smoothie quite filling and satisfying. Avocado ensures an even silkier smoothie and brings all of its healthy fats to the table. Frozen berries make the whole thing seem and taste like an actual smoothie. I like to add maca, because I swear it gives me all kinds of energy in the morning, as well as puts me in a really great mood. You can also add cacao, medicinal mushroom powder, or any other super-powders you like. I doctor it up quite a bit with nut butter or coconut yogurt, more berries and seed sprinkles, and eat it with a spoon. I love seeing the rainbow of color that all the ingredients create in the blender. To me, it’s the best thing. Would love to hear about your favorite smoothie combos! Have a nice Sunday. Red Cabbage and Sweet Potato Smoothie   Print Serves: 2 big smoothie bowls Ingredients about an eighth of a small head of red cabbage (should be a small wedge, smaller than in the photo) half of an avocado ½ cup cubed, steamed and frozen sweet potato ½ cup frozen blueberries, plus more for garnish ¼ cup frozen strawberries 1-2 teaspoons maca powder (optional) handful of any greens of choice (optional) 1½ - 1¾ cup purified water almond butter or coconut yogurt - for garnish sprinkles like chia seeds, cacao nibs, bee pollen or any other nuts/­­seeds of choice - for garnish Instructions Combine the red cabbage, avocado, sweet potato, blueberries, strawberries, maca, if using, greens, and water in a high-speed blender. Blend until smooth. I like to start out with just 1½ cups of water for a spoonable smoothie consistency and add more water if needed. If you would like the smoothie to be drinkable, add 1¾ - 2 cups of water. Serve right away, garnished with more berries, almond butter/­­coconut yogurt and sprinkles. 3.5.3226 You might also like... Peach and Avocado Overnight Oats with Moringa Powder Grapefruit Smoothie Blueberry Cheesecake Truffles Creamy Steel Cut Oats with Spring 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 Red Cabbage and Sweet Potato Smoothie appeared first on Golubka Kitchen.

Fennel Marinated Zucchini and Mung Beans

August 30 2017 Golubka Kitchen 

Fennel Marinated Zucchini and Mung Beans This post was created in partnership with USA Pulses and Pulse Canada. I have a major weakness for anything marinated, especially vegetables and beans or lentils, probably because of where I grew up. Though Russian cuisine is known for straightforward foods like meat, potatoes, and mayonnaise-heavy salads, I come from a special pocket in the southwest of Russia, where the foods of many cultures intersect. We have culinary influence from Armenia, Georgia, Azerbaijan, Karachay-Cherkessia – all Southern nations that are known for their use of spices and herbs that make their food much brighter than traditional Russian fare. The region is also known for delicious, marinated foods, which I grew up eating lots of – marinated eggplant, peppers, mushrooms, green beans and so on. You name it, and chances are that they marinate it. That might be why I’m so excited to share this light, summery, fennel-marinated zucchini and mung bean dish. It’s comfort food to me, and I think you’ll really like it as well :) What brings this whole dish together is the lemony fennel marinade. I usually reach for cumin when putting together marinades for vegetables, but I had the epiphany to use fennel here, and I’m so happy I did. It has the perfect, bright and summery anise flavor, which is also quite unique. Another amazing thing about fennel is that it’s a digestion aid. In parts of India, fennel seeds are chewed after a meal precisely for that purpose, and also as a breath freshener. So cool! The preparation here is quite low maintenance, and we’ve got a video up top to show the whole process. The zucchini is not cooked, just ribboned and marinated, which makes it softer, but with a pleasant, crisp bite. It’s served over marinated mung beans (I mixed in some lentils as well), with lots of herbs, microgreens and avocado. This dish can serve as an excellent, summery side or an addition to salads, but honestly, I’ve been eating it as a light meal most of the time. It’s nourishing and filling enough because of the inclusion of fiber and protein-rich mung beans and lentils. Both mung beans and lentils fall under the nutritious category of pulses, together with all other beans, chickpeas and dried peas, which might just be the most affordable superfoods out there. This year, we are working with USA Pulses and Pulse Canada on creating some simple, weekday-friendly pulse recipes, as part of their Half-Cup Habit program. Making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week always leads to some sustainable, nourishing and affordable meals. For more recipes, check out our Red Lentil Gazpacho, White Bean Tuna Sandwich, Smoky Chickpea Croutons, Perfect Pressure Cooker Beans, or any recipes on the Pulses website. Fennel Marinated Zucchini and Mung Beans   Print Serves: 4-6 Ingredients 1 cup mung beans or French lentils, or a combination of both - soaked in purified water overnight sea salt 4 small zucchini - sliced into thin ribbons lengthwise, preferably on a mandolin ⅓ cup freshly squeezed lemon juice ⅓ cup olive oil ½ tablespoon fennel seeds - toasted and freshly ground 1 garlic clove - minced pinch of red pepper flakes about 1 cup minced fresh herbs, such as dill, mint, parsley, basil, cilantro freshly ground black pepper avocado - for serving (optional) microgreens - for garnish (optional) Instructions Drain and rinse the mung beans/­­lentils and place them in a medium soup pot. Cover with plenty of water, bring to a boil, lower the heat to a simmer and cook for about 7 minutes. Taste for doneness and cook longer if needed, until fully cooked, but not mushy. Add salt at the end. Drain, transfer to a medium bowl or shallow dish and set aside. If cooking both mung beans and lentils, cook them separately, as they have different cooking times. Place the ribboned zucchini in a colander and generously sprinkle with salt. Let soften and release excess liquid for up to 30 minutes. In a small bowl, combine the lemon juice, olive oil, fennel seeds, garlic and red pepper flakes, mix until well combined. Add half of the marinade, half of the herbs, salt and pepper to the dish with the cooked mung beans/­­lentils and stir to coat. Rinse the zucchini, pat it dry with paper towels, and transfer to a medium shallow dish. Add the remaining marinade, herbs, salt and pepper to the zucchini, and toss to coat. Roll the zucchini slices and put them into the dish with the mung beans/­­lentils. Drizzle any remaining marinade over top. Alternatively, you can simply combine the beans, zucchini, all of the marinade, herbs, salt and pepper in a dish or bowl, and toss to coat thoroughly, skipping the rolling of the slices (that step is just for looks). Cover the dish and let marinate in the refrigerator for a few hours or days - the longer, the better. Serve garnished with avocado and microgreens, if using. 3.5.3226 You might also like... 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Vegan Fettuccine Alfredo with Mushrooms. Nut-free

August 27 2017 Vegan Richa 

Vegan Fettuccine Alfredo with Mushrooms. Nut-freeThe Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. 21 gm of protein per serving! This Fettuccine Alfredo packs a flavor punch with the browned mushrooms, wine, herbs, and creamyness from cauliflower, potato and hemp seeds.  I have several nut-free alfredo options on the blog and this is an addition to the list. You can use Cauliflower Alfredo  Lasagna, Pumpkin seed Alfredo or my garlic sauce with the mushroom mixture too.  Mushrooms add an amazing flavor. They are cooked to caramelize with onions then simmered with wine and vegan worcestershire sauce. The alfredo is blended up and added to simmer with the browning mushrooms, so the sauce picks up that caramelized flavor. Delicious, Smooth and amazing. Garnish with fresh basil and pepper flakes and serve. Continue reading: Vegan Fettuccine Alfredo with Mushrooms. Nut-freeThe post Vegan Fettuccine Alfredo with Mushrooms. Nut-free appeared first on Vegan Richa.

Baked Apples with Spiced Oatmeal

August 26 2017 Green Kitchen Stories 

Baked Apples with Spiced Oatmeal Just checking in quickly today to share a nice little apple breakfast recipe that we have been making a lot lately. We know that August hasnt ended yet and we all want to hold on to summer for as long as we can and pretend that winter isnt coming. But we thought we’d provide you with a little something for when the first chillier days arrive (which has already happened here btw) and you hear raindrops come knocking on your window sills. For those moments, you can just bust these baked apples out of the oven, let the scent of warm cinnamon spread through your home and immediately feel a little better about the whole situation. We have been making variations of this both as breakfast and dessert - filling them with oatmeal topped with yogurt for breakfast, and a date and almond paste topped with whipped cream for dessert. The idea to pimp regular oatmeal/­­porridge by stuffing it inside baked apples is pretty great in its simplicity. But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice/­­cider, spices, butter or coconut oil and chopped almonds for extra rich flavor and texture. We then top the baked apples with a thick yogurt and drizzle with ginger honey for sweetness. And if you’ve got a little nut butter at home, that’s also good on top. Always use local apples if they are available and in season, they taste way better! Id love to chat more, but it was my birthday yesterday and Luise surprised me with a dinner, sleepover and breakfast at Stedsans in the Woods. It’s a restaurant in the middle of the Swedish forest with great food, beduin tents, outdoor showers and a floating sauna. So we’re pretty eager to experience it. I’ll probably share a few snaps on my Instagram stories later tonight, if you want to check it out. Oh, and if you have the feels for more apple recipes, check out these ones from our blog archive: o Apple, Almond & Buckwheat Muffins o Apple & Cinnamon Tray Cake o Chia Parfait & Apple Crunch o Hazelnut, Chocolate & Apple Buns o Apple & Oat Biscuits Baked Apples with Spiced Oatmeal and Ginger Honey We made this recipe with 10 apples because we wanted to make a large batch, but you can just as well make it for two or four people by reducing the amounts. 10 apples juice from 1/­­2 lemon Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice/­­cider (or milk of choice or water) 1 1/­­2 cup water 2 tbsp almonds, finely chopped 1/­­2 tsp ground cinnamon 1/­­2 tsp freshly ground cardamom 1/­­4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10-15 almonds, chopped a large pinch salt Serve 1 cup full-fat greek yogurt (or coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger into honey over low heat) 10-15 almonds, chopped ground cinnamon Set the oven to 200°C /­­ 400 °F. Prepare the apples by cutting off the top and then, using a sharp small knife or apple corer, scoop out the seeds and core in the center of each apple. Use a small spoon to scoop out enough apple flesh to make room for the porridge. (The flesh can be chopped and mixed into the oatmeal before filling the apples). Rub the inside of the apples with a little lemon juice and place them in a baking tray with high sides. Add all the oatmeal ingredients except butter and to a medium sized sauce pan and bring to a boil while stirring. Lower the heat and cook until creamy. Stir in the butter (or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on. Add 2 tbsp water to the bottom of the baking tray and bake for 25-30 minutes or until the apples are soft. Keep an eye on the oven as different apple varieties need different baking time. Serve the apples on a plate, topped with a dollop yogurt, chopped almonds, cinnamon and a drizzle of ginger honey.

Chocolate Brownie and Cherry Ice Cream Sandwiches

August 23 2017 Golubka Kitchen 

Chocolate Brownie and Cherry Ice Cream Sandwiches We’re trying to get all of this summer’s most successful ice cream recipes out while it’s still prime time for frozen treats :) This one is our absolute dream-come-true ice cream sandwich with a no-bake chocolate brownie crust and a vanilla and cherry ice cream interior. Give us cherries and chocolate any time, and we’re in heaven. The chocolate brownie crust is no joke here – it’s rich, soft and so fudgy, very much like the real deal. All of that is achieved with a magical combination of coconut flour, tahini and cacao, sweetened with dates and banana. It’s a totally oven-free affair, too, which is always a bonus. The interior of the sandwich is store-bought, dairy-free vanilla ice cream (this one is my favorite), studded with fresh cherries. There’s a bit of waiting around for the layers to freeze, but otherwise, this sandwich is surprisingly easy and really fun to put together. The recipe makes sixteen sandwiches, and of course they keep well in the freezer. Make these, and you’ll have the tastiest, homemade dessert around your kitchen for a few weeks, possibly. Hope you’ll give this one a try! I will be making my third batch this coming weekend :) Chocolate Brownie and Cherry Ice Cream Sandwiches   Print Serves: 16 sandwiches Ingredients for the brownie 1½ cups tahini or any other nut/­­seed butter, or even a blend of two butters 6 large, soft Medjool dates - pitted and soaked in hot water for 10 minutes 2 ripe but firm bananas - try to choose ones that are not too ripe or overly sweet ½ cup raw cacao powder pinch of sea salt splash of vanilla extract (optional) ¼ cup coconut flour for the ice cream 2 pints dairy-free vanilla ice cream 1½ cups frozen or fresh, pitted cherries (we used frozen ones from Trader Joes, which are really sweet and juicy) Instructions to make the brownie Spoon the tahini into a food processor. Drain the dates, reserving the soaking liquid and add them to the food processor, followed by the bananas. Process until smooth. Add the rest of the brownie ingredients to the food processor and process until well combined. Add 1-2 tablespoons of the date soaking liquid if your processor needs help to get going. Transfer the mixture into a mixing bowl and finish mixing with a spoon, if needed. You should have about 3 cups of the brownie mix total. Cover a 9 x 9, rimmed baking dish with parchment paper, extending the edges of the paper up the sides. Spread half of the brownie mixture over the bottom of the pan in an even layer with wet hands. Carefully lift out this first brownie layer from the pan by the extended edges of the parchment paper and place it onto a cutting board. Transfer the board into the freezer. Re-line the same dish with parchment paper, extending the edges of the paper up the sides. Make the second brownie layer with the remaining mixture. Leave it in the dish and place in the freezer. Let the brownie layers freeze while you are mixing the ice cream. to prepare the ice cream Remove the ice cream from the freezer and let it soften at room temperature, until its just spreadable. Take care not to over-thaw. Scoop the ice cream into a mixing bowl and stir it until evenly smooth and creamy. Fold in the cherries. to assemble the sandwich Check your brownie layers and make sure that they have solidified in the freezer, so that you can spread the ice cream layer over them, without smudging the brownie. Remove the dish with the brownie layer from the freezer and spread the ice cream over the brownie in an even layer. Remove the cutting board with the other brownie layer from the freezer and quickly invert the brownie over the ice cream to make the top layer. Peel off the parchment paper. Lightly press on the brownie to adhere all the layers together. Place the dish back in the freezer until completely frozen, preferably overnight or at least 4 hours. When your sandwich is ready to be cut, take the pan out of the freezer and lift out the sandwich onto a cutting board, using the extended edges of the parchment paper. Run your knife under hot water. Optionally, trim off the uneven edges for a cleaner appearance. Slice the sandwich in half lengthwise and crosswise,into 4 large squares. Proceed to slice each square diagonally into triangles, then slice each triangle in half one more time to end up with 16 triangular sandwiches. Enjoy right away or keep frozen. Remove from the freezer 5-10 minutes prior to eating. 3.5.3226 You might also like... 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Blueberry Crumble Cheesecake

August 18 2017 Veganpassion 

Blueberry Crumble Cheesecake Berry season is a wonderful season! My neighbor always hands me a bowl of his fresh garden berries and I get to enjoy them. In his garden 5 minutes feel like a whole week of vacation and I'm always very thankful if I get the chance to plant some onions or pick some cherries. I wish I had my own garden but with all the traveling right now it's not possible. To thank my neighbor I give him the result of his idea giving berries to me. This time it was a blueberry crumble cheesecake. Perfect for the season and very enjoyable. The almond flour in the cheese cream for it's creamy consistency. Just try it! Makes one cake 9,4 inch diameter. For the dough: 1 3/­­4 whole spelt flour 1/­­2 cup raw cane sugar 1 stick + 1 tbsp. vegan butter 2-3 tbsp. dairy-free milk + some fat for the form For the filling: 28 oz soy curd 1/­­2 cup starch 1/­­2 tsp. vanilla, grounded 1/­­2 cup raw cane sugar 4 heaped tbsp. almond flour 1 good pinch kala manak salt 1 pinch cinnamon 1 pinch saffron threads 1/­­3 cup almond flakes 4.2 oz blueberries 2 small apples In a mixing bowl mix together flour, sugar, butter, salt and dairy-free milk with a fork. If the tough gets crumbly you can knead the dough with your hands. Use a springform and grease it with butter. Then push 2/­­3 of the thin dough into the form. Form a 1,5 inch high edge. For the filling mix 4 tbsp. of curd, starch, vanilla, raw cane sugar, almond flour, kala manak and saffron. Then stir in the rest of the curd. Spread 3/­­4 of the cheese cream on the dough. Peel apples if needed and cut them into fine slices. Then spread them on the cream. Mix the blueberries with the rest of the cream and spread them on the apples. Use the rest of the dough and the almonds as crumbles. Bake at 356°F (180°C) top/­­bottom heat for 50-60 minutes. Let cake completely cool off. Enjoy with family and friends!

Vegan Black Forest Shake

August 13 2017 Vegan Richa 

Vegan Black Forest ShakeBlack Forest Shake. Summer Ice cream Blizzard with layers of Vanilla and Chocolate shake with cherry compote. Vegan Gluten-free Recipe. Can be nut-free. Add protein powder to make into black forest smoothie.    The heat has been creating all kinds of problems in the PNW, mainly trapping the smoke from the wildfires up north, which adds to the breathing issues. I think the oven has stayed off for about 4 weeks now which is a record.  No cookies or cakes means they get needed in alternate forms. Cookie Dough Blizzards or this Black Forest Shake.  Chocolate ice cream, frozen non dairy milk and some cherries blended in to make the chocolate cherry layer. Vanilla ice cream blended in for the creamy vanilla layer. Add some cherry compote between the 2 and boom! The shake can be easily made into smoothie or protein shake for breakfast with frozen banana instead of ice cream, some protein powder and seasonal fruits frozen. Easy and Amazing! Whats your favorite Summer Dessert?Continue reading: Vegan Black Forest ShakeThe post Vegan Black Forest Shake appeared first on Vegan Richa.


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