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Plant-Based Summer Meal Plan, Part 2

before yesterday Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week.  - Make the Cauliflower Chickpea Fajitas - Bake the Crisp (+ second batch of almond milk if you didnt make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight-friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. - Make the Zucchini Kimchi Tacos   Recipes 1. These fajitas make for a very satisfying dinner, and they taste like the real deal, too. They utilize the chickpeas and half of the cauliflower, left over from Part 1, as well as the piquant fajita spice. When wrapped in a tortilla, the spicy onions and peppers, meaty portobello wedges, caramelized cauliflower, and chickpeas make up the perfect pocket of flavor, especially when finished off with all the fixings. Cauliflower Chickpea Fajitas   Print Ingredients 4 tablespoons neutral coconut oil 1 cup cooked chickpeas (from part 1) fajita spice mix - (recipe in part 1) ½ cauliflower - cut into florets (left over from part 1) juice of 2-3 limes - divided 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced 2 portobello mushrooms - sliced tortillas of choice (corn for gf) 1 avocado - sliced, for serving cilantro - for serving vegan sour cream or yogurt - for serving (optional) Instructions Warm 1 tablespoon of coconut oil in a large cast iron pan over medium heat. Add the chickpeas, sprinkle with the fajita spice and sauté until golden. Remove the chickpeas from the pan and set aside. Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden. Flip the florets, sprinkle with more of the fajita spice and cook for another 3 minutes or until the other side is golden. Pour the juice of ½-1 lime over florets and cook until it evaporates, stirring. Remove the cauliflower from the pan and set it aside. Add one more tablespoon of the oil to the pan, followed by the onion and all the peppers. Sprinkle with the fajita spice and sauté for about 8 minutes, until the onion the vegetables are soft and golden in places. Pour the juice of 1 lime over the vegetables and stir them around until it evaporates. Push the vegetables to one side of the pan and add another tablespoon of the oil to the emptied space. Add the mushrooms in a single layer, sprinkle with the fajita spice and let them cook for about 3 minutes, until the underside is golden. Flip the mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden as well. Pour the juice of ½-1 lime over the mushrooms and stir around until evaporates. Stir the onion-pepper mixture into the mushrooms and turn off the heat. Warm the tortillas, if desired, and keep them wrapped in a kitchen towel. To serve, place a few pieces of the cauliflower in the middle of the tortilla, followed by a small handful of the pepper and mushroom mixture and some chickpeas. Top with avocado slices, cilantro leaves and sour-cream, if using. Repeat with the other tortillas, as you go, and enjoy. 3.5.3226 2. These tacos are incredibly easy to make, but mindblowingly good despite that fact. I make them at least once a week in the summer, for a reliable, no brainer-style dinner. The kimchi basically does all the work for you here, infusing the zucchini and carrots with its powerful flavor, while the creamy avocado and cilantro bring on the perfect finishing touch. Zucchini Kimchi Tacos   Print Ingredients 1 tablespoon neutral coconut oil 1 small to medium carrot - shaved 2-3 small to medium zucchini - spiralized or julienned about 1 cup kimchi, or more to taste ½ cup cooked chickpeas (from part 1, optional) 1 avocado - cubed handful cilantro leaves - for serving tortillas of choice (corn for gluten-free) - for serving Instructions Warm the oil in a large sauté pan. Add the carrot and zucchini and sauté for a couple of minutes, until they are just beginning to soften. Remove the pan from the heat, add the kimchi and chickpeas, if using, and toss to mix. Warm up the tortillas, if desired, and serve the zucchini-kimchi mixture inside the tortillas, topped with the cubed avocado and cilantro. 3.5.3226 3. A fruit crisp is one of the easiest desserts to make, especially in the summer, when so many fruits and berries are at the peak of their flavor. This recipe utilizes the almond pulp, left over from making almond milk, for the crisp topping, leaving no part of the almond behind! Feel free to use any other fruit or berries for this recipe, just make sure to adjust the sweetener if you have a fruit that’s less sweet, like plums. Peach and Blackberry Crisp   Print Ingredients for the filling 1 tablespoon neutral coconut oil 3 ripe peaches - sliced 1 cup blackberries freshly squeezed juice from ½ lemon 2 tablespoons coconut sugar or maple syrup splash of vanilla extract (optional) ½ tablespoon arrowroot powder (optional) for the topping 1 cup almond pulp (left over from making nut milk in part 1) 1 cup rolled oats sea salt ¼ cup chopped almonds, walnuts or other nuts of choice ¼ cup maple syrup ¼ cup coconut oil - soft Instructions Preheat the oven to 375° F (190° C). Oil a medium-sized baking dish or a 9-10-inch cast-iron pan and combine the rest of the filling ingredients in the pan. Toss to mix. Combine all the topping ingredients in a medium bowl and mix thoroughly with your hands. Sprinkle over the filling. Place the pan into the oven and bake for 30 minutes. Cover with parchment paper and bake for 10 more minutes, until the fruit is bubbly and the topping is golden. Enjoy right away with vanilla ice cream, if desired. Store in the refrigerator. 3.5.3226 You might also like... Spaghetti Squash Mung Bean Lasagna Roasted Root Vegetable, Red Rice and Lentil Stew Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Summer Meal Plan, Part 2 appeared first on Golubka Kitchen.

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... 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No Bake Cheesecake

July 6 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); No Bake Cheesecake This  Cheese cake recipe requires absolutely no cooking or baking. This is a delicious and perfect dessert for hot summer days. I like to use the fresh seasonal fruits over cheese cake. This is an amazing recipe and everyone will enjoy. - 1 cup graham crackers (fine crumbs, I used 12 gram crackers) - 4 Tbsp unsalted butter (at room temperature) - 8 oz cream cheese (at room temperature) - 1/­­3 cup sugar - 1/­­2 cup heavy cream (chilled) - 1 tsp lemon juice - Few slices of fresh fruit of your choice (I am using, mango, kiwi, strawberry, and few black berry) - First line 4×7 inch pan with wax paper or parchment paper. - Mix cookie crumbs and butter well to combine. - Transfer the mix to prepared pan and press evenly to make it very firm. Refrigerate for at least 30 minutes. - Using the electric mixer beat the cream cheese and sugar in a large bowl on medium high speed until smooth. Reduce the mixer speed and gradually add the cream, and lemon juice increase the speed to medium high until stiff peak forms. - Spread the cream cheese evenly over crust, refrigerate for at least 4 hours or up to 3 days. - Just before serving top with fruits. Finishing time 15 minutes not including refrigeration time. The post No Bake Cheesecake appeared first on Manjula's Kitchen.

Pulled Jackfruit BBQ Sandwiches

July 3 2017 Robin Robertson's Global Vegan Kitchen 

Pulled Jackfruit BBQ Sandwiches Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here). Pulled Jackfruit BBQ Sandwiches - 1 tablespoon olive oil - 1 yellow onion, minced - 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced - 1 tablespoon tamari soy sauce -  1/­­4 teaspoon smoked paprika - Salt and ground black pepper - 1 1/­­2 cups barbecue sauce, store-bought or homemade (recipe follows) - 4 sandwich rolls, split and toasted - Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.   Barbecue Sauce - 1 tablespoon grapeseed or sunflower oil - 1 yellow onion, minced - 3 garlic cloves, minced - 1 (28-ounce) can tomato sauce or puree - 1 canned chipotle chile in adobo sauce, minced - 1/­­2 cup pure maple syrup or dark brown sugar - 1/­­4 cup water - 1/­­4 cup cider vinegar - 1/­­4 cup tamari - 1/­­2 teaspoon salt - 1/­­2 teaspoon ground black pepper - 1/­­2 teaspoon liquid smoke - Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Pulled Jackfruit BBQ Sandwiches appeared first on Robin Robertson.

Vegan Garlic Pasta with Roasted Cajun Cauliflower

June 14 2017 Vegan Richa 

Vegan Garlic Pasta with Roasted Cajun CauliflowerVegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade Cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta. Vegan Garlic Pasta Recipe. Can be Nut-free gluten-free. This Easy Pasta comes together quickly and makes an amazing meal. Toss the Cauliflower in Cajun spice blend and put it in the oven to bake. Boil the pasta, simmer the sauce to thicken and fold in the pasta. Put it all together, garnish with parsley or basil. Perfect! This dish came about when I remembered some friends had recommended a dish with Cajun chikin over Creamy pasta (way back when). It was a popular dish at a neighboring restaurant. For a vegan version of that dish, I made this creamy garlicky pasta sauce with roasted and minced garlic, which makes a great pasta by itself or can be used as a garlic mac and cheese sauce. The Cajun spice blend is magic. Rub it all over the cauliflower, bake and try not to eat the entire helping. The baked Cajun Cauliflower is amazing! Make just that and serve it with a cooling dip as a starter or appetizer. The garlic sauce is easy and cheesy. Add elbows to it and make into a mac bake, covered with breadcrumbs mixed with smoked paprika or some of the cajun blend. So much Flavor!Continue reading: Vegan Garlic Pasta with Roasted Cajun CauliflowerThe post Vegan Garlic Pasta with Roasted Cajun Cauliflower appeared first on Vegan Richa.

Grillable Veggie Burger – Black Bean Sunflower Seed Burger

June 6 2017 Vegan Richa 

Grillable Veggie Burger – Black Bean Sunflower Seed BurgerGrillable Veggie Burger. No Nuts. Easy Sunflower Seed Black Bean Burger with Veggies and spices. Pan fry, Bake or Grill. Serve with BBQ Sauce and other fix ins. Vegan Burger Recipe. Gluten-free option. Nut-free. Soy-free option It is time to fire up the grill and flip some veggie burgers. These hearty burgers are made up of black beans, brown rice, sunflower seeds and amazing seasoning. You can grill or pan fry the patties. Veggie burgers can be overly squishy (too many beans, too much moisture), or too crumbly (not enough binding, big unmashed ingredients such as whole beans or large chunks of onions, peppers, veggies). Both these issues can be solved with vital wheat gluten in the patties. I don’t like the texture of the patty with vital wheat gluten, so in these burgers just the right balance of cooked grains, beans and some breadcrumbs work well to make a sturdy grillable patty. With any veggie burger, mash the ingredients well and pack them well for sturdier results.  Black beans work really well in these burgers. You can also use kidney beans. The toasted sunflower seeds make these hearty. Whole coriander seeds, smoked paprika and lemon add complex flavors. These patties are a must make.  See 35+ Veggie Burger options here, no fake meats! Which beans/­­lentils are your favorite in a veggie burger?Continue reading: Grillable Veggie Burger – Black Bean Sunflower Seed BurgerThe post Grillable Veggie Burger – Black Bean Sunflower Seed Burger appeared first on Vegan Richa.

Potato Pesto Pizza with Vegan Basil Spinach Pesto

May 30 2017 Vegan Richa 

Potato Pesto Pizza with Vegan Basil Spinach PestoEasy Potato Pesto Pizza with 20 min Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza Sauce Topped with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Pesto Pizza Soyfree Recipe.  Its not really pizza season with the crazy heat, but this is one delicious Pizza you want to make come sun or rain. Thin crust, loads of fresh pesto, potatoes, onions or leek, thinly sliced garlic, loads of pepper. Delicious! Bake or grill it up if you’d rather not start up the oven. This flatbread Pizza works well with sliced potato or sweet potato and onions.  I use my 20 Minute Pizza Crust with Spelt flour for this flatbread pizza. The dough is rolled out into thin rustic crusts to make 2 medium size pizzas. I use a quick basil spinach cashew pesto as the base. Spread the pesto, sliced potato, onion and garlic. Add other toppings such as veggie crumbles or vegan sausage or artichokes. a Drizzle of extra virgin olive oil and bake to make a crisp refreshing Summery Pizza. Continue reading: Potato Pesto Pizza with Vegan Basil Spinach PestoThe post Potato Pesto Pizza with Vegan Basil Spinach Pesto appeared first on Vegan Richa.

Gluten-Free Blueberry Lemon Scones

May 25 2017 Golubka Kitchen 

Gluten-Free Blueberry Lemon Scones This post was created in partnership with Bob’s Red Mill. When I was writing my first cookbook four years ago, I was completely infatuated with developing gluten-free baking recipes and baking almost every day. More than that, I was really into making my own flours (by blending whole grains in my Blendtec), and mixing my own gluten-free flour blends. I am one of those crazy people that enjoys making everything from scratch, but I also did all of those things out of necessity, since there were no high-quality gluten-free flour blends out on the market. Things have really changed since then! Health food stores are now flooded with all kinds of exotic flours and flour blends, which makes me a little less compelled to make my own. I still do from time to time, but I feel comforted by the fact that I can pick up a gluten-free flour blend in the store and whip up some tasty scones without getting messy with the blender and tons of jars. I should add that I don’t have a gluten sensitivity, but a few people I like to share scones with do, and I also just really love the challenge that gluten-free baking presents. I’ve been baking with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and can confidently say that it’s the best pre-mixed gluten-free flour blend I’ve tried. The blend was formulated to substitute wheat flour in baking recipes in exact amounts, which makes it super easy to use if you ever want to try your hand at a gluten-free version of your favorite recipe. These blueberry lemon scones are my favorite thing I’ve made with the flour so far. I’ve tested three batches, and each one has disappeared within a day, with the help of friends and family. They are a true crowd pleaser, and make for a satisfying little breakfast or dessert. Slightly crisp on the outside and nice and crumbly inside, with pockets of blueberries, and a sweet and tangy lemon ‘glaze.’ There’s a lovely zing from lemon zest throughout, and they are pretty low maintenance in terms of preparation, as scones should be. I hope you’ll give them a try :) Gluten-Free Blueberry Lemon Scones   Print Serves: 8 scones Ingredients for the scones ½ cup unsweetened almond milk ½ tablespoon apple cider vinegar ½ cup plus 2 tablespoons gluten free rolled oats 1½ cups 1 to 1 gluten free flour blend ¼ cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top 2 teaspoons baking powder pinch of sea salt zest of 2 organic lemons, divided ¼ cup neutral coconut oil - scoopable, at room temperature ½ cup pistachios - chopped, plus more for garnish 1½ cup fresh or frozen (not thawed) blueberries ¼ cup aquafaba (water from a can of chickpeas or other beans) 1 teaspoon vanilla extract for the glaze ¼ cup cashew butter 1½ tablespoons maple syrup or honey ¼ teaspoon turmeric - for color juice of 1 lemon Instructions to make the scones Preheat the oven to 400° F (200° C). Prepare a baking sheet by covering it with a piece of parchment paper. Combine the almond milk and apple cider vinegar in a small bowl and set aside to make a vegan buttermilk. Pulse the rolled oats several times in a high speed blender or food processor to grind them partially. Combine the oats with the flour, sugar, baking powder, salt and ⅔ the amount of the lemon zest in a medium bowl, toss to mix thoroughly. Add coconut oil and work it into the flour mixture with a fork until mostly mixed in, with some small clumps remaining. Add the pistachios and blueberries, toss to combine. Make a well in the center, add the buttermilk, aquafaba and vanilla, and mix to combine. Take care not to overwork the batter. Transfer the batter to a floured surface and use your hands to form a disk about 1-inch thick. Cut into 8 wedges with a floured knife. Transfer the wedges onto the prepared baking sheet with a spatula or a pie server. Sprinkle some coconut sugar on top of each scone. Bake for 25-30 minutes, or until the edges are golden and crispy. Let cool and drizzle with the glaze (recipe follows), sprinkle with the rest of the lemon zest and pistachios. to make the glaze In a small bowl, combine the cashew butter with the maple syrup and turmeric, mix until smooth. Add lemon juice and whisk until shiny and smooth, add more lemon juice or water if the glaze seems too thick. Drizzle over the scones and enjoy. Notes I learned from Minimalist Baker that coconut oil works best in vegan scones when its not in a frozen or a liquid state, but in between those two and scoopable, the way its sold in grocery stores from. 3.5.3226 You might also like... Roasted Eggplant and Pepper Pizza on a Buckwheat Crust Raw Chocolate Layer Cakes with Black Cherry and Orange Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Pink Peppercorn Cookies from Small Plates and Sweet Treats .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 Gluten-Free Blueberry Lemon Scones appeared first on Golubka Kitchen.

Spicy Hemp Crusted Jackfruit Nuggets

May 6 2017 Vegan Richa 

Spicy Hemp Crusted Jackfruit NuggetsSpicy Hemp Crusted Jackfruit Nuggets. Jackfruit spiced and breaded in hemp and spice breading and baked. Vegan Gluten-free Soy-free Recipe.  Snacking just got better with these Spicy Breaded Jackfruit Bites! Jackfruit is dipped in a flavorful batter, rolled in spices and hemp seeds and baked to crisp. Serve this with a favorite cooling dipping sauce.  I often make these with breadcrumbs for a crispier result. Use panko breadcrumbs or coarsely ground nuts for variation. The recipe is easily doubled (which is a great idea to double, because you will want all of it!). Unripe Jackfruit is used as a vegetable in many asian dishes. It has become popular as a meat substitute in other cuisines. In this recipe, I use the spices and batter that would make a fried chikin nugget kind of result with the jackfruit slices. Try these snack bites with Jackfruit, chikin subs or other veggies.Continue reading: Spicy Hemp Crusted Jackfruit NuggetsThe post Spicy Hemp Crusted Jackfruit Nuggets appeared first on Vegan Richa.

Chickpea Tacos

April 24 2017 Meatless Monday 

These simple meatless tacos are stuffed with protein and flavor! Seasoned chickpeas are accented with crunchy lettuce, sweet peppers and a bold blue cheese avocado dressing. This recipe comes to us from Sherri and Greg of the blog Watch Learn Eat. Serves 4 - 1/­­2 cup blue cheese dressing - 1 avocado, pitted, peeled and coarsely chopped - 2 tablespoons blue cheese crumbles - 2 tablespoons taco seasoning - 1/­­4 cup water - 2 tablespoons extra virgin olive oil - 2 (15 oz.) cans chickpeas - 1/­­2 cup diced tri-colored mini sweet peppers (red, yellow and orange) - 8 soft corn tortillas - 1/­­4 cup chopped scallions - 1 cup shredded iceberg lettuce Add blue cheese dressing and avocado to the bowl of a food processor. Process on high speed until creamy. Transfer to a bowl and stir in blue cheese crumbles. Place in refrigerator until ready to use. Whisk taco seasoning and water together in a small bowl and set aside. Heat olive oil in a large non-stick skillet over medium heat. Add chickpeas and peppers to the skillet and cook over medium heat for 10 minutes, stirring occasionally. While chickpeas are cooking, begin warming the tortillas. Heat another large non-stick skillet on medium-high heat until hot. Cook tortillas two at a time for 30 seconds per side, stacking onto a plate as each one is done. After chick peas have cooked for 10 minutes, stir in seasoning/­­water mixture and cook over medium heat for 3 more minutes. Continue to stir occasionally. To serve, fill each tortilla with chickpea and pepper mixture, scallions, lettuce and dressing. The post Chickpea Tacos appeared first on Meatless Monday.

Mustard Green Pesto Pasta with Chickpeas & Crispy Panko Breadcrumbs

April 3 2017 Oh My Veggies 

This easy baked pasta is dressed in garlicky mustard green pesto and topped with a crispy panko breadcrumb topping.

Nasi Goreng

March 23 2017 The Lotus and the Artichoke 

Nasi Goreng I couldn’t even tell you how many times I had Nasi Goreng while I was in Malaysia. It was definitely often. Like, really often. Not only is this traditional vegetable fried rice dish usually totally delicious, it’s also usually easy to find and (with little to no effort) a great vegan option. Pretty much everywhere I went in the five weeks in Malaysia, this dish was on the menu or easy to order at almost any restaurant. Especially out of the big cities and in the countryside - and particularly on the islands and beaches - this is a vegan/­­vegetarian stand-by that is never hard to find. (By the way, based on my travels, this is true for most of Southeast Asia, including Cambodia, Laos, Thailand, and Myanmar… but the dish is found under other names and with local flavors.) This becomes an almost daily meal, if vegan options are limited. On Pulau Pangkor, there were two food places (more shacks than restaurants) that served fantastic Nasi Goreng and vegetable fried rice. And in Borneo, staying in the Permai rainforest, the local restaurant and the nearby food court had vegetable fried rice, or Nasi Goreng. There were also many breakfast or lunch buffets at hotels and restaurants that had rice dishes like this. Contrarily, when in Penang and Kuala Lumpur I was usually so blown away by other vegan choices that I didn’t eat Nasi Goreng as often. Nasi Goreng’s flavors and textures forge powerful memories for anyone who’s been to Malaysia or Indonesia - or even just a Malaysian or Indonesian restaurant - whether vegan, vegetarian, or neither. Just as with so many classic recipes - from region to region and family to family this dish is made a million different ways. This is mine… inspired by so many excellent meals on my adventures. When I created this recipe for the Malaysia cookbook, I made sure to hit all the best, unique flavors in a good Nasi Goreng: Fresh galangal root (or ginger), lime juice, spicy chili, and a thin, tangy sauce provided by the mix of Shoyu soy sauce, vinegar, and citrus zest. I also round out the savory flavors with some sweetness. Traditionally in Malaysia, this dish would be served with just a bit of chopped vegetables (and way more rice). For my recipe, I’ve got a lot of the good stuff, included the crumbled tofu - which, by the way, replaces scrambled egg - sometimes found in traditional Nasi Goreng. By the way, I have many similar recipes inspired by other travels and other countries and cuisines - including: Cambodian Fried Rice, Mexican Magic Rice, and Vegetable Fried Rice from my World, Mexico, and Sri Lanka vegan cookbooks. After you’ve tried my Nasi Goreng, check out the other recipes and decide which country’s classic fried rice is your favorite. Nasi Goreng traditional vegetable fried rice recipe from The Lotus and the Artichoke – MALAYSIA available in English & German serves 2 to 3 /­­ time 40 min + - 3.5 oz (100 g) firm tofu - 1 cup (190 g) broken jasmine rice or short grain brown rice - 1/­­2 tsp sea salt - 1 2/­­3 cup (400 ml) water - 1 cup (100 g) chinese cabbage, cauliflower, broccoli or bok choy finely chopped - 1 medium (90 g) carrot finely chopped or sliced - 2-3 Tbs oil - 1 tsp sesame oil optional - 3 (50 g) spring onions chopped, separated into white ends and greens - 1 or 2 cloves garlic finely chopped - 1 large red chili finely chopped optional - 1/­­2 in. (1 cm) fresh galangal or ginger finely chopped - 1 tsp coriander ground - 1/­­2 tsp black pepper ground - 2 Tbs soy sauce (Shoyu) - 1 Tbs lime juice or lemon juice or 2 tsp rice vinegar - 1 tsp lime zest or lemon zest optional - 1 tsp sugar or agave syrup - 1/­­2 tsp sea salt - lime slices for garnish - Cut tofu in slabs, wrap in clean kitchen towel. Weight with heavy cutting boards to press out excess moisture. Let sit 20 min. Unwrap tofu and crumble into a bowl. - Wash and drain rice thoroughly. - Bring water to boil in a small pot. Add rice and salt. Stir. Return to boil. Reduce heat to low and cover. Simmer 12 to 20 min as needed. After water is absorbed, remove from heat. Fluff rice with a fork. Cover and let sit and cool, ideally an hour or more. - Heat oil in a large wok or frying pan on medium high. Add chopped spring onion ends, garlic, chili (if using), galangal (or ginger), ground coriander, and black pepper. Fry, stirring constantly, until lightly browned, 2-3 min. - Add chopped carrots. Fry, stirring constantly, 2-3 min. Add crumbled tofu. Mix well. Fry, stirring regularly, until tofu begins to turn golden brown, 3-5 min. Add chopped cabbage (or other vegetables). Fry, stirring constantly, until vegetables start to soften, 4-5 min. - Whisk soy sauce, lime (or lemon) juice, zest, sugar (or agave syrup), and sea salt in a small bowl. - Add cooked rice to frying vegetables. Mix well. Add soy sauce mix and spring onions greens. Combine well. Fry, stirring constantly until liquid has been absorbed and rice and vegetables are moderately browned, 5-7 min. Remove from heat. Cover until ready to serve. - Serve with lime slices. vegan recipe for Nasi Goreng from The Lotus and the Artichoke – MALAYSIA The post Nasi Goreng appeared first on The Lotus and the Artichoke.

Oh yeah Lasagne!

March 8 2017 Veganpassion 

Oh yeah Lasagne! Lasagne is one of everyones favorite dishes. I get to notice that I'm creating so many new recipes that I often have no time to cook the old fashioned classics. Sometimes I think that life is too short to try out all the ideas I have. It feels like two hands are far too little to get everything done that goes through my mind. Good things can be so easy though. It's good to have a boyfriend who nags for some lasagne. My little creature of habit ? . But he was right and it tasted delicious. This is one of the simplest lasagne recipes I have created so far. With good ingredients and without any frills. Enjoy! Makes 4-6 portions. Ingredients: 1 1/­­3 cup tofu olive oil 1 big onion 2 garlic cloves salt, pepper, paprika spice Italian herbs 3 tbsp. tomato paste 2 carrots 3 tbsp. yeast flakes 4 cups sieved tomatoes 2 tbsp. almond butter 1/­­2 cup red wine Preheat the oven 356°F upper-/­­lower heat. Crumble tofu into a pan and roast it in olive oil. Cut onions and garlic into fine cubes and add to the pan. Spice everything. Add tomato paste and caramelize it. Chop carrots. When roasted enough add carrots and yeast flakes to the pan. Pour sieved tomatoes on it. Stir in almond butter and red wine and let it cook 5-10 minutes. For the béchamel: 1 1/­­2 tbsp. vegan butter 2 tbsp. spelt flour 1 1/­­2 cup dairy free milk 1 tbsp. lemon juice salt, pepper, nutmeg 1 pinch curcuma 1 pinch kala namak salt 3/­­4 cup vegan parmesan 2 zucchini 1 package lasagne sheets Melt butter in a pot, stir in flour until the mass gets thick. Stir in dairy free milk and add lemon juice. Spice it and add 1/­­4 cup parmesan. Cut zucchini into fine stripes. In a baking dish put in 3-4 tbsp. bolognese then lasagne sheets then zucchini stripes. Repeat this step. At last put the béchamel on top. Put the rest of the parmesan on top of it and bake at 356°F upper-/­­lower heat for 45 minutes. Have fun with cooking and enjoy! p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none} p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

Colorful Bean Chili

March 7 2017 Veganpassion 

Colorful Bean Chili Chili is one of my favorite classics. It's made very quickly and super easy and it tastes wonderful! The colorful bean mix makes my eyes shine and my belly dance. Under the motto: The more colors, the better it tastes. Eating becomes so much fun ? . Makes 4 portions. Ingredients: 1 cup tofu 1 onion 3 tbsp. olive oil 1 paprika, red 1 tbsp. tomato paste 1 can sieved tomatoes 1 tsp. raw cane sugar or agave syrup 1 can kidney beans 1/­­2 can borlotti beans 1 can sweet corn 1/­­2 can chickpeas 1 chili 1 tbsp. yeast flakes salt, pepper paprika powder For the curd: 1 cup soy curd 1/­­2 bunch parsley salt, pepper 1 tsp. lemon juice 1 pinch agave syrup a handful nachos Crumble tofu and roast it in olive oil. Cut onion and paprika into fine cubes and add them to the tofu. Add tomato paste and let it caramelize. Then add sieved tomatoes, sugar, beans, corn and chickpeas. Cut the chili into rings and add as much as you want. Bind with yeast flakes and spice everything. For the curd cut the herbs and mix them with the soy curd. Spice it. Refine with lemon juice and agave syrup. Serve chili with curd and nachos.

Grilling on Meatless Monday

July 3 2017 Meatless Monday 

Grilling on Meatless MondayIts that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if youre looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill - sometimes they even produce some unexpected flavors! This Monday, for the July 4th holiday weekend, follow these tips for great vegetables on the grill! Think outside the box. When it comes to grilling vegetables, you cant go wrong with the usual suspects - peppers, eggplant, onions, and zucchini. But many more vegetables - and fruits - are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers! Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative! Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas. Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos - fajitas, anyone? - and dont rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad. Dont forget dessert! Vegetables dont own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful - fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating! The post Grilling on Meatless Monday appeared first on Meatless Monday.

Gluten-Free Strawberry Cobbler

June 8 2017 Golubka Kitchen 

Gluten-Free Strawberry Cobbler Checking in really quickly today with a recipe and step-by-step video of this gluten-free and vegan Strawberry Cobbler. I wasn’t kidding when I said I would be flooding this space with strawberry recipes this spring and summer :) Similarly to crumbles or crisps, cobblers are delightfully lazy fruit desserts that require no perfection on the cook’s part, but manage to come out a perfectly jammy and satisfying mess almost every time. Earlier this spring, I set out to develop a version that is both gluten-free and vegan, but also quick and with a manageable list of ingredients – here is the result! Sweet summer berries don’t need much to taste good in a cobbler. In this recipe, I add a minimal amount of maple syrup to the berry mix, as well as lemon juice for a hint of brightness, and arrowroot powder to help make things jammy. You can easily adapt this recipe to use any fruit or berry, just use a little more maple syrup if you have fruit that’s less sweet than strawberries. The cobbler topping is made with a mix of gluten-free oat and corn flours, and comes out of the oven perfectly buttery (thanks to coconut oil/­­fat) and crumbly. The fruit and the topping marry so nicely with the contrast of juicy, sweet berries and buttery dough – it’s what cobbler is all about. Add a scoop of vanilla ice cream and you’re in heaven. Enjoy! Gluten-Free Strawberry Cobbler   Print Serves: 4-6 Ingredients for the filling neutral coconut oil for oiling the pan 4 cups strawberries - hulled and halved, quartered for larger berries juice from 1 lemon 2 tablespoons maple syrup 1 tablespoon arrowroot powder for the batter 1¼ cup gluten-free rolled oats 1¼ cup corn flour 1 teaspoon salt 2 teaspoons baking powder ¼ cup coconut sugar, plus more for sprinkling 5 tablespoons coconut oil - cold, firm 1 tablespoon apple cider vinegar 1 13.5 oz can full fat coconut milk - refrigerated overnight Instructions Preheat the oven to 425° F (220° C). Prepare a 8-9 inch cast iron skillet or other heavy-bottomed skillet/­­baking pan by oiling it thoroughly. Place the strawberries into the pan, pour the lemon juice and maple syrup over them, add arrowroot powder, and toss to coat. Grind the rolled oats into a flour in a blender, food processor or coffee grinder (use oat flour if you have it) and pour it into a large bowl. Add the corn flour, salt, baking powder, and coconut sugar, and mix to combine. Cut the firm coconut oil into the bowl and work it into the flour with your hands. Add the apple cider vinegar and mix to incorporate. Scoop the fat from the top of the jar of coconut milk (it should separate in the refrigerator overnight) and add it to a small saucepan along with 3 tablespoons of the coconut water from the same can. Heat the mixture up until melted and hot and add it to the batter, mix to combine. You can also do all of the mixing in a food processor. Scoop and drop the batter over the filling with an ice cream scoop. Sprinkle the cobbler with more coconut sugar. Bake for 20-25 minutes or until the filling is bubbly and the batter is lightly golden. 3.5.3226 You might also like... Portobello Nachos Sour Cherry Pie - Moms Specialty Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins Late Summer Oat Milk Smoothie with Figs and Grapes .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 Gluten-Free Strawberry Cobbler appeared first on Golubka Kitchen.

Stovetop Peach-Blueberry Crumble

May 30 2017 Robin Robertson's Global Vegan Kitchen 

Stovetop Peach-Blueberry Crumble With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream. Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the crumble topping is healthful, toothsome oatmeal. Yum. Stovetop Peach-Blueberry Crumble (Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.) Ingredients - 1 1/­­2 pounds firm, ripe peaches (5 to 6 peaches) - 1 tablespoon lemon juice - 1/­­2 cup granulated sugar - 2 tablespoons cornstarch - 1 cup fresh or frozen blueberries - 1 cup old-fashioned or quick-cooking oats - 1/­­2 cup light brown sugar - 1/­­4 teaspoon salt - 1/­­2 teaspoon ground cinnamon - 1/­­2 cup cold vegan butter (Earth Balance), diced Preparation Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries. Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas. Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.   The post Stovetop Peach-Blueberry Crumble appeared first on Robin Robertson.

Potato Pesto Pizza with Basil Spinach Pesto, Garlic and Pepper

May 30 2017 Vegan Richa 

Potato Pesto Pizza with Basil Spinach Pesto, Garlic and PepperEasy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe.  Its not really pizza season with the crazy heat, but this is one delicious Pizza you want to make come sun or rain. Thin crust, loads of fresh pesto, potatoes, onions or leek, thinly sliced garlic, loads of pepper. Delicious! Bake or grill it up if you’d rather not start up the oven. This flatbread Pizza works well with sliced potato or sweet potato and onions.  I use my 20 Minute Pizza Crust with Spelt flour for this flatbread pizza. The dough is rolled out into thin rustic crusts to make 2 medium size pizzas. I use a quick basil spinach cashew pesto as the base. Spread the pesto, sliced potato, onion and garlic. Add other toppings such as veggie crumbles or vegan sausage or artichokes. a Drizzle of extra virgin olive oil and bake to make a crisp refreshing Summery Pizza. Continue reading: Potato Pesto Pizza with Basil Spinach Pesto, Garlic and PepperThe post Potato Pesto Pizza with Basil Spinach Pesto, Garlic and Pepper appeared first on Vegan Richa.

Vegan Almond Butter Mousse Strawberry Parfaits

May 11 2017 Vegan Richa 

Vegan Almond Butter Mousse Strawberry ParfaitsVegan Almond Butter Mousse Strawberry Parfaits. Almond or peanut butter thickened into a mousse and layered with strawberries. 6 Ingredient PB & J parfaits. Vegan Peanut Butter Mousse, Gluten-free, Grain-free Coconut-free Recipe.   Right in time for Mothers Day! These parfaits are like peanut butter and jelly mousse cups. I use smooth almond butter to make a 5 ingredient mousse and layer it fresh strawberries and some graham cracker crumbs. Serve these with a drizzle of melted chocolate or a caramel sauce. So Good! You can also use some strawberry or other berry compote in combination with the fresh berries. The mousse is lightly sweet, so use ripe fruits or add a drizzle of vegan caramel. I was planning to make a peanut butter mousse pie and was wondering about how to reduce the fat in the mousse. To get that rich and creamy consistency, the options would be to blend good amount of soaked cashews or coconut cream with the nut butter or blend it with silken tofu. I accidentally heated up my test cup of nut butter mixed with almond milk instead of the chai cup and it thickened into this thick creamy and still a bit light mixture. So that is what makes the mousse layer in these parfaits. The mixture of nut butter and nondairy milk thickens on heating and sets beautifully when chilled.  These parfaits are perfect served layered or made into a bowl with chia seeds, other fruits and a chocolate or caramel drizzle. Make these your own. Easy, Delicious and Summery.Continue reading: Vegan Almond Butter Mousse Strawberry ParfaitsThe post Vegan Almond Butter Mousse Strawberry Parfaits appeared first on Vegan Richa.

Spring Vegetable Gallettes

May 1 2017 Meatless Monday 

Veggies like asparagus and green onions are naturally sweet, so showing them off is surprisingly simple. Just throw Springs bounty on a flattered pie crust, bake and crumble tangy feta over everything just before serving. This recipe comes to us from Donna Kelly of Apron Strings. Serves 6 - a little vegetable oil, for preparing the baking sheet - 1 bunch asparagus, trimmed & cut into 2-inch pieces - 6 radishes, sliced 1/­­4 inch thick - 1 bunch green onions, cut into 2-inch pieces - 2 9-inch uncooked pie crusts - 2/­­3 cup grated Parmesan cheese - 1 egg, whisked with 1 tablespoon water - 2 ounces feta cheese Preheat an oven to 400 degrees. Prepare a baking sheet with a light layer of vegetable oil. Microwave the asparagus for 60-90 seconds, or until its slightly softened. Cut the radish slices in half so they resemble half circles. Spread one of the pie crusts on the prepared baking sheet. Sprinkle the grated Parmesan in the center of the crust. Spoon half the asparagus, green onions and radish slices over the Parmesan in one layer. Fold up the crust around the edges of the gallette, leaving about 2 inches of crust overlapping on all edges. Brush the crust with the egg wash. Repeat with the remaining pie crust. Bake in the oven for about 30 minutes, or until the gallettes are lightly browned. Crumble the feta over the baked gallettes and enjoy! The post Spring Vegetable Gallettes appeared first on Meatless Monday.

Vegan Cauliflower Parmesan Pasta Bake

April 15 2017 Vegan Richa 

Vegan Cauliflower Parmesan Pasta BakeVegan Cauliflower Parmesan Pasta Bake. Pasta, marinara sauce, Crispy Cauliflower slices coated in breadcrumbs and spices, and vegan mozzarella make a great Cauliflower Parmigiana. Soy-free Recipe. Can be gluten-free This Cauliflower Parmesan Bake you all has everything you want in the parmigiana, Crispy Cauliflower, tomatoey sauce and all the cheesyness.  The process is pretty short and straightforward. Bake the cauliflower slices to cook and roast them to al dente. Then top with some vegan mozzarella and herbed breadrumb mixture and place over the pasta mixture. Bake until hot and bubble and crispy. You can also bread the cauliflower and bake instead.  Make it whichever way. Serve with some rusty garlic bread. Continue reading: Vegan Cauliflower Parmesan Pasta BakeThe post Vegan Cauliflower Parmesan Pasta Bake appeared first on Vegan Richa.

Beet and Mixed Green Salad with Polenta Croutons and Goat Cheese

April 2 2017 Oh My Veggies 

This hearty gluten-free salad includes mixed greens tossed with roasted beets, crispy polenta croutons and crumbled goat cheese.

Apam Balik

March 18 2017 The Lotus and the Artichoke 

Apam Balik It was my first day in Kuala Lumpur… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over - making sort of a sweet taco - and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. “Hey Mister! You try Apam Balik!” Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: “This one for you. Apam Balik. Peanut Pancake!” It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. Weeks later, back in Berlin, I set about to re-create the deliciousness. For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels. Apam Balik crispy, crunchy peanut-filled pancakes recipe from The Lotus and the Artichoke – MALAYSIA makes 4 to 6 /­­ time 30 min + - 3/­­4 cup (100 g) peanuts crumbled or very coarsely ground - 2 Tbs sugar - 1/­­4 tsp sea salt - 1/­­2 cup (60 g) flour (all purpose /­­ type 550) - 1/­­2 cup (50 g) rice flour - 1/­­4 cup (45 g) sugar - 1 Tbs corn starch - 1 tsp baking powder - 1/­­2 tsp sea salt - 1 cup (240 ml) coconut milk - 2 Tbs water - agave syrup or coconut (palm) syrup optional - vegetable oil for frying pan - Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4-5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1-2 min. Remove from heat. - Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20-30 min. - Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. - Pour about 1/­­4 to 1/­­3 cup (60-80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake. - After bubbles appear on surface and underside is golden brown (about 2-3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1-2 min, then flip it back over. Put 2-3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes. - Serve plain, or drizzle pancakes with agave syrup or coconut syrup. Variations: Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1-2 Tbs sweet corn kernels to each pancake filling. vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German   The post Apam Balik appeared first on The Lotus and the Artichoke.

Upside Down Citrus Polenta Cake

March 8 2017 Golubka Kitchen 

Upside Down Citrus Polenta CakeThis post was created in partnership with North Coast. March is tricky. It’ll throw out a few of those luxuriously warm days in a row, which cause collective memory loss about the fact that it’s still winter, and you’ll suddenly see a few dazed people out on the street wearing shorts. And then it gets cold again, and it might even snow soon, and the warm coat you so optimistically tucked away into your closet has to come back out. By this time, you might also be really tired of root vegetables and stews, and all things earthy and hearty. I am. Thankfully, there is citrus. Bright, sweet, lush, like little suns in fruit form. I’m continually amazed by the variety of citrus fruit available at the grocery store this time of year. Based on my last scan of the citrus section, there are at least three types of oranges, the blood variety being the star, about as many kinds of grapefruits (red, pink, white), and don’t even get me started on the numerous hybrids, smooth-skinned, wrinkled and everything in between. I wanted to make a treat that really captures that brightness and abundance, so an upside down cake was in order. It looks involved to those not in the know, but it’s actually the easiest kind of cake to make. For the cake itself, I wanted a batter that would come out of the oven moist and fluffy, and I aimed for gluten-free and vegan, since that is what most of you guys seem to enjoy. There was a large jar of polenta in my pantry – there always is, since my eight year old is a polenta fiend – and I had the idea to go the corncake route. I’m really happy I did, and the cake was gone within a day as proof of its success. It’s sweetened with dates, apple sauce and orange juice, so nothing too sugary here. The mellow sweetness and crumbly texture of the cake combines really well with the fragrant, bright notes of the blanket of citrus on top. I like keeping the skin on the citrus slices, since its oils contribute lovely, complex notes to the overall flavor, but if you or your kids are not fond of a little bitterness, you can cut the skin off the slices. One of the main challenges of vegan baking is coming up with the correct combination of ingredients for a moist batter that doesn’t fall apart, without eggs. I’ve found apple sauce to be the essential ‘secret’ ingredient that makes all of the above possible, while adding a bit of its subtle sweetness to the mix. It also seamlessly integrates into sweet baked goods, so you won’t be tasting apple sauce in the finished product. Plus, it’s a healthy, clean, plant-based ingredient, and we all love those here. I was excited to work with North Coast on this recipe, since their apple sauce is the best I’ve ever tasted and contains no preservatives and no added sugar, all the while being made with real, organic, non-GMO ingredients. Their sauce tastes incredibly fresh and crisp, and they offer well-considered flavor options, like plain, berry, apricot, pumpkin spice and more, made with all U.S. grown fruit. Besides this cake, I’ve been using North Coast apple sauce in so much of my cooking lately, from these brownies, to my morning oats, atop a cup of coconut yogurt and even in smoothies. The brand also offers apple cider vinegar, cider and juice, so there is a definite mastery of wholesome apple products, which I absolutely love. Upside Down Citrus Polenta Cake   Print Serves: one 9-inch cake Ingredients for the cake 1 cup non-GMO polenta 1 cup brown rice flour 1 teaspoon baking soda 1 teaspoon baking powder sea salt zest of 2 organic oranges 10-12 soft Medjool dates - pitted and soaked in warm water for 10 minutes, soaking liquid reserved 1 cup freshly squeezed orange juice ⅓ cup apple sauce 2 tablespoons coconut oil, plus more for oiling the pan 1 tablespoon apple cider vinegar 2-3 oranges - sliced ½-inch thick (You can use a variety of different kinds for a more colorful presentation. I used navel, cara cara and blood oranges.) Instructions to make the cake Preheat oven to 375° F (190° C). Cut out a parchment paper circle to cover the bottom of a 9-inch spring form or cake pan. Thoroughly oil the sides of the pan with coconut oil. In a large bowl, combine the polenta, brown rice flour, baking soda, baking powder, a pinch of salt, and orange zest, and mix thoroughly. Reserve 1/­­2 cup of the date soaking water and add it to an upright blender along with the dates and orange juice, blend until smooth. Add the apple sauce, coconut oil and apple cider vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and stir to just combine. Arrange the orange slices to cover the parchment paper-lined bottom of your pan and pour the batter over them. Even the batter out with a spoon. Lift and drop the pan gently a couple of times to get rid of any possible air bubbles. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. Let cool for at least 20 minutes before inverting the cake onto a plate or a cake stand and peeling off the parchment paper. Slice and serve with plain yogurt or coconut yogurt. 3.5.3226 You might also like... Strawberry Milkshake Vegan Cobb Salad with Watermelon Bacon Fruit Leather Puzzle Barley Tomato 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 Upside Down Citrus Polenta Cake appeared first on Golubka Kitchen.

Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway

March 1 2017 Golubka Kitchen 

Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway When I first heard that Laura Wright was writing a cookbook about two years ago, I began a very impatient wait for a book that I knew would become very important to me, as well as a staple in my kitchen. Now that the wait is finally over, I truly haven’t been able to stop cooking from this masterpiece of a book, and it has exceeded all of my very high expectations. Every time I set out to read Laura’s blog, The First Mess, I know that I will be walking away with a smile, as well as inspired to cook something bright, comforting and nourishing to the core. Laura’s writing style is so uniquely heartwarming and honest, like being in a conversation with a dear old friend, and that tone is very much echoed in the very well-considered, homey recipes and beautiful photography in The First Mess cookbook. All of the recipes in the book are vegan and whole food/­­vegetable/­­fruit-forward, but more importantly, they are delicious, unique yet somehow familiar, considerate of time, and made with accessible ingredients. The book is for absolutely everyone, whether vegan, vegetarian, omnivore, health-conscious or not, and it will get you excited to cook. This all-inclusiveness and approachability is so hard to achieve with a plant-based cookbook, but that is Laura’s genius. Ever since receiving my copy a few weeks ago, I’ve been floating on a cloud of cooking inspiration, and I’ve already made the French Onion Lentil Pots, Roasted Chili Basil Lime Tofu Bowls, Mustard-Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results. I chose to feature the Moroccan Stew recipe here, since I think it really captures the essence of Laura’s cooking. The stew comes together quickly, with pantry and grocery store staples, yet it tastes completely new and luxurious. Plus, it’s a great recipe to make during this seasonal produce limbo that we are in right now. Of course, I couldn’t choose just one recipe to post, so I made the Sunshine Everything Crackers to snack on as well. They are so addictive! As well as gluten-free, colored golden with turmeric, and they taste like better, healthier cheez-its/­­goldfish crackers. We plowed through them in a few days, and they made for an excellent lunchbox snack for the kid, too. The First Mess cookbook comes out on March 7th, but you can preorder it now to save a few bucks and to receive the delicious-looking bonus recipe bundle that Laura created for preorder customers. G I V E A W A Y /­­/­­ We are giving away one copy of The First Mess cookbook. To enter, leave a comment here telling us about your go-to recipe for this transitional time of year, or your favorite recipe from The First Mess blog until next Wednesday, March 8th, 2017. Giveaway is for U.S. and Canada only. Reprinted from The  First  Mess  Cookbook  by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (C) 2017, Laura Wright. Sunshine Everything Crackers   Print Serves: about 60 1-inch (2.5 cm) crackers Ingredients 1 cup (250 ml) chickpea flour 1 cup (250 ml) gluten-free oat flour 2 teaspoons nutritional yeast 1 teaspoon fine sea salt 2 teaspoons garlic powder 1 teaspoon ground turmeric pinch of cayenne pepper (optional) ¼ cup + 2 tablespoons sunflower oil (I used neutral coconut oil) ¼ cup filtered water, plus extra if necessary ¼ cup mixed raw seeds (I used flax, hemp, sesame) Instructions Preheat oven to 350° F (180° C). In the bowl of a food processor, combine the chickpea flour, oat flour, nutritional yeast, sea salt, garlic powder, ground turmeric, cayenne pepper, if using, and oil. Pulse the machine to get everything lightly mixed. Mix on high until you have a wet and uniform crumbly mixture. With the food processor on low, slowly pour the filtered water through the feed tube of the food processor. The cracker dough should start to form a large ball. If the ball isnt forming, add more water by the teaspoon through the feed tube. Open the lid of the food processor and add the mixed seeds. Pulse the dough a couple of times to distribute the seeds. Lay a sheet of parchment paper, about the size of a large baking sheet, on the counter. Dump the cracker dough onto the parchment and flatten it a bit with your hands. Lay another sheet of parchment paper on top of the dough. With a rolling pin, evenly roll the cracker dough out to roughly an ⅛ inch (3mm) thickness. Remove the top sheet of parchment paper. Carefully transfer the parchment with the rolled-out cracker dough to a large baking sheet. With a knife, score the cracker dough into a gird, forming 1-inch (2.5 cm) square crackers. Slide the baking sheet into the oven and bake until the edges of the crackers have browned slightly, about 20 minutes. Let the crackers cool completely before storing in a sealed container. The crackers will keep for about 5 days. 3.5.3226   Moroccan Stew   Print Serves: 6 Ingredients 2 teaspoons coconut oil 1 medium yellow onion - small dice 2 teaspoons ground cinnamon 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon dried chili flakes (optional) 2 cloves garlic - minced 3 to 4 Medjool dates - pitted and chopped 2 carrots - chopped into ½-inch (1 cm) pieces 1 large sweet potato - peeled and chopped into ½-inch (1 cm) pieces salt and pepper - to taste 1 can (28 ounces/­­769 ml) crushed tomatoes 3 to 4 cups (750 ml to 1 L) vegetable stock 1 yellow bell pepper - stemmed and chopped into ½-inch (1 cm pieces) 2 cups (500 ml) cooked chickpeas for serving pitted green olives lemon wedges cooked brown rice, millet or couscous Instructions Heat the coconut oil in a large, heavy-bottomed soup pot over medium heat. Add the onions and immediately lower the heat until they are sizzling quietly. When the onions are soft and translucent, add the cinnamon, cumin, coriander, and chili flakes, if using. Slowly sauté and stir the spiced onion mixture until the onions are quite soft, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped dates, carrots, and sweet potatoes. Season the vegetables with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the crushed tomatoes and stir. Add 3 cups (750 ml) of the vegetable stock. Bring to a boil uncovered, and simmer until the sweet potatoes are just tender, about 10 to 12 minutes. Add the yellow bell pepper and chickpeas and stir. Season the whole thing again with salt and pepper. If the stew seems too thick, add the remaining 1 cup (250 ml) of vegetable stock. Simmer until the yellow bell peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Check the soup for seasoning and adjust if necessary. Serve the stew hot with a few green olives per portion, lemon wedges and warm cooked grain. 3.5.3226 You might also like... Raw Caramelized Vegetables in Crispy Coconut Cups Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp .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 Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway appeared first on Golubka Kitchen.


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