crumb - vegetarian recipes

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crumb vegetarian recipes

Chocolate Tahini Cookies Grainfree Oilfree

before yesterday Vegan Richa 

Chocolate Tahini Cookies Grainfree Oilfree1 Bowl Chocolate Tahini Cookies. Amazing Texture and flavor in these Easy Cookies. 8 Ingredients. 20 Mins. Vegan Oilfree Glutenfree Grainfree Nutfree Recipe  Jump to Recipe These Tahini cookies will blow your mind. Crumbly, chocolately, shortbread like chocolate cookies. Tahini is sesame seed paste which has a pleasing light bitter flavor profile. When baked, it adds amazing cookie like texture. These cookies which are mostly just tahini, have this melt in your mouth texture and unique flavor profile. The flavor can be intriguing and you need to try it!.  These Cookies need 1 Bowl, 8 Ingredients, No nuts, No gluten or grains or oil and are Melt in your mouth chocolatey and surprising. Everyone who tried these commented about not knowing what that flavor was but could not stop eating them! Let me know if you can stop:)Continue reading: Chocolate Tahini Cookies Grainfree OilfreeThe post Chocolate Tahini Cookies Grainfree Oilfree appeared first on Vegan Richa.

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

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

Gluten Free Maple Coffee Cake

December 3 2018 Meatless Monday 

Chickpea flour is an excellent gluten-free substitute for wheat flour and it has the added bonus of being made from nutrient-packed pulses! So this coffee cake is a treat for sure, but one that is packed with fiber and relatively low in sugar. This recipe comes to us from USA Pulses.   Serves 16 - For the Cake: - 1 cup all-purpose gluten free flour - 1 1/­­2 cups chickpea flour - 1 1/­­2 tsp baking powder - 1/­­2 tsp baking soda - 2 tsp cinnamon - 1/­­2 tsp salt - 1/­­2 cup granulated sugar - 1/­­2 cup maple syrup - 1/­­2 cup unsalted butter, room temperature (1 stick is 1/­­2 cup) - 2 teaspoons vanilla extract - 2 large eggs - 1 1/­­2 cups buttermilk   - For the Crumble: - 1/­­2 cup chickpea flour - 1/­­4 cup brown sugar - 1/­­4 cup unsalted butter, room temperature - 1/­­4 cup gluten-free old-fashioned oats - 1 tsp cinnamon - 1/­­2 tsp nutmeg - 1/­­4 tsp salt   Pre-heat the oven to 350 degrees and lightly grease and flour an 8×8 baking dish. In a small bowl, whisk together the chickpea flour, gluten-free flour, baking powder, baking soda, cinnamon and salt. In a mixing bowl, combine the butter, sugar and maple syrup. Mix on medium speed for 2 minutes. Add the vanilla extract and the eggs, one at a time, to the mixing bowl. Scrap down the sides and mix to incorporate between each addition. Mix in half of the flour mixture, then the buttermilk, then the remaining flour. Continue to mix until the batter is just combined. Pour the mixture into the prepared baking dish. To make the crumble, combine all ingredients in a bowl. Use your fingers or a fork to mix it together into a crumbly mixture. Sprinkle evenly on top of the cake batter then bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow cake to cool slightly before serving. The post Gluten Free Maple Coffee Cake appeared first on Meatless Monday.

Oil-free Vegan Biscuits 1 Bowl

November 20 2018 Vegan Richa 

Oil-free Vegan Biscuits 1 BowlOil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! 7 Ingredients, 1 Bowl, 30 Mins. Soft inside and an amazing crumb. Vegan Soyfree Nutfree low fat Biscuit Recipe. GF option   Jump to Recipe  Biscuits are a must side with gravy or other toppings for large holiday meals. They can be buttery and flaky without all the butter or even vegan butter! After making my no oil pumpkin scones, I used the similar process for these biscuits! Chilled coconut cream and sweet potato mash or regular potato mash replace the butter, Mix it all in until the flour is like breadcrumbs. Then add your vegan buttermilk and done.  These Amazing Biscuits need 1 Bowl, 7 Ingredients, take just 15 mins of active time, and use simple methods. You can freeze the shaped biscuits to bake later to get warm biscuits when wanted!.Continue reading: Oil-free Vegan Biscuits 1 BowlThe post Oil-free Vegan Biscuits 1 Bowl appeared first on Vegan Richa.

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

Freebirds Beyond Meat Crumbles

November 5 2018 Meatless Monday 

Go behind the scenes with Freebirds World Burritos recipe for meatless Beyond Meat crumbles. This savory, protein-packed recipe is a perfect addition to any tex-mex entrée, such as burritos, tacos, nachos or salads. This recipe comes to us directly from the burrito masters at Freebirds World Burrito. Serves 4 - One package Beyond Meat Feisty Crumbles - One potato, cubed - 3/­­4 cup diced onion - 1 1/­­2 tbsp vegetable oil - Approx 2-3 cups vegetable oil for frying - 2 tsp taco seasoning - 1/­­8 tsp chili powder - 1/­­8 tsp paprika - 1/­­4 tsp cayenne - Salt to taste   Pre-heat frying oil to 350 degrees in a deep fryer or deep skillet or frying pan. Place 1 1/­­2 tbsp vegetable oil in sauce pan over medium heat. Add the onions and cook for approximately 4 minutes or until tender. While the onions are cooking fry the potatoes in 350-degree frying oil for 4 minutes. Remove from oil and allow to drain. Once the onions are tender, add the taco seasoning, chili powder, paprika, cayenne and the Beyond Meat Feisty Crumbles. Cook mixture for about 4 minutes. Remove from the heat. Add the Beyond Meat mixture to the potatoes and stir gently with spatula to evenly mix the onions, spice and potatoes. Salt to taste. Top off nachos, tacos or a salad and enjoy! The post Freebirds Beyond Meat Crumbles appeared first on Meatless Monday.

Paneer Sandwich

September 30 2018 Manjula's kitchen 

Paneer Sandwich (adsbygoogle = window.adsbygoogle || []).push({}); Paneer Sandwich Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids. - 4 slice white firm bread - 1/­­2 cup paneer crumble (I used 3 cups of milk) - 1/­­2 cup bell peppers (finely chopped, I am using green and red just to give color) - 1/­­2 tsp salt - 1/­­8 tsp black pepper - 1/­­2 tsp ginger paste - 1 tsp green chili (finely chopped) - 2 Tbsp cilantro (finely chopped, hara dhania) - 2 Tbsp soft butter -  Knead the paneer, add all the ingredients and mix it well. - Spread over 2 slice of bread and cover with other slice of bread. -  spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet. - Cook over medium heat from both sides until golden brown this should take about 1-1/­­2 minutes, each side. Notes Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious. Some more ideas for lunch box Masala Idli, Masala Khichdi, Chickpea Pulav   The post Paneer Sandwich appeared first on Manjula's Kitchen.

Instant Pot Mushroom Tetrazzini

September 6 2018 Vegan Richa 

Instant Pot Mushroom TetrazziniInstant Pot Mushroom Tetrazzini Simple Creamy Comforting Spaghetti Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree, Glutenfree, Oilfree.  Jump to Recipe   Simple Creamy Comforting Pasta dinner with simple pantry ingredients. Ready within minutes! The sauce is like bechamel sauce with a roux. I use cashew cream for a cheesy creamy thickness. Usually you would cook the noodles separately, cook the mushrooms, veggies or meat, then mix the lot, top with cheese and breadcrumbs and bake. That’s a lot of dishes and time! This tetrazzini gets made in the Instant pot Pressure Cooker. Saute the mushrooms, then roast the flour for a roux, add broth and noodles and close the lid. Meanwhile, prep your garnishes and dinner is ready. I like to add toasted breadcrumb topping to the dish as the texture and flavor makes it feel like it is a baked dish that has hours put into it :). You can use any other toppings of choice,some vegan parm, vegan cheese (add when hot so it melts), fresh herbs, black pepper or pepper flakes.  I have not tried gf pasta in Instant Pot. Use stove top method for gluten-free. Easily nutfree, oilfreeContinue reading: Instant Pot Mushroom TetrazziniThe post Instant Pot Mushroom Tetrazzini appeared first on Vegan Richa.

Watermelon Tofu Feta Salad

July 24 2018 Happy Cow veggie blog 

Here’s a sweet summer salad recipe to keep you cool and hydrated! It’s a combination of watermelon, vegan feta (made with crumbled tofu), and a handful of other flavor-enhancing ingredients like basil! Something Vegan explains how to make it in her latest video and we think it’s sure to be a hit this summer: Read the full recipe in the video description here. The post Watermelon Tofu Feta Salad appeared first on The Veggie Blog.

Spring Picnic Bread

April 16 2018 Green Kitchen Stories 

Spring Picnic Bread Picnic season is finally upon us and we have been kicking it off with two new favorite things. The first one is a bike and the other is a bread. We have been dreaming of a Danish cargo bike for years and years, and last month we finally splurged on this one. It’s the perfect vehicle for us because we can fit all three kids in it with seatbelts and all. It’s ideal to bring home heavy grocery bags with. And it’s environmentally friendly. All practicalities aside, it is also so much fun to ride around with and we are roaming from playground to picnic spots without a hitch. Just packing a few blankets, a big smoothie, a rhubarb compote and this beauty of a bread. We created this recipe for all type of picnic situations. We wanted something spring-y and savory that tasted awesome and could manage a bumpy bike ride. It’s basically like a savory muffin that we bake in a sheet pan. It serves many, is easy to make, super moist and flavorful and you can make lots of variations on it (although I love the look of thinly shaved asparagus on top). Needless to say, this is also ideal for a brunch or or other weekend gatherings. Just like a foccacia, the bread acts as a base and you can play around with all kind of toppings. Here are a few variations: o Swap some of the potatoes in the bread with grated carrots, parsnip or swede. o A teaspoon of mustard in the batter adds some complexity to the flavor. o Any fresh herbs can be mixed into the batter. o Olives or capers could be good on top. Spinach could also be used instead of asparagus. o You can use a dairy free yogurt instead of buttermilk and leave out the feta cheese if you prefer it dairy free. o We havent tried a vegan version but replacing the eggs with chia eggs (1 egg = 1 tablespoons chia seed + 3 tablespoons water) has worked for us on similar recipes. Asparagus & Potato Picnic Bread Serves 12 Dry Ingredients 100 g /­­ 1 cup oat flour (or the same amount rolled oats, blitzed into flour in a food processor) 100 g /­­ 3/­­4 cup rice flour (or buckwheat flour or spelt flour) 1 1/­­2 tsp baking powder 1 tsp sea salt flakes Wet Ingredients 3 free-range eggs 125 ml /­­ 1/­­2 cup olive oil or coconut oil, at room temperature 125 ml /­­ 1/­­2 cup cultured buttermilk (or yogurt or plant-based yogurt) 1-2 spring onions 3-4 potatoes (2 cups /­­ 250 g grated) 1 handful fresh parsley, finely chopped 100 g feta cheese Topping 3 raw asparagus 1/­­3 cup pumpkin seeds 2 tsp quality olive oil 2 tsp honey a handful chive Preheat the oven to 180°C /­­ 350°F bake mode and grease a 30 x 22 cm /­­ 12 x 9 inch tray or line it with parchment paper. Add all the dry ingredients to a large mixing bowl and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients. Whisk eggs in a separate bowl, then add oil and buttermilk. Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the wet mixture along with the onion and parsley. Crumble in half of the feta cheese. Give it a good stir and then pour the wet mixture into the bowl with the flours. Use a wooden spoon or spatula to combine the batter and then pour it onto the tray. Use a peeler to shave the asparagus into thin ribbons and spread them out over the batter. Crumble the remaining feta cheese on top. Combine pumpkin seeds, oil and honey and sprinkle them on top as well, along with the chive. Bake for approximately 40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days. Great to bring on a picnic and serve with a tangy rhubarb compote or chutney. Enjoy!

Roasted Veggie Grain Platter

March 27 2018 Green Kitchen Stories 

Roasted Veggie Grain Platter Hi, David here. I’ll get to the recipe soon but first I just wanted to share a little scene from last night. Isac was watching a baking program for kids and as I was tucking him in, he thoroughly explained the whole process of making croissants to me. You have so much butter in croissants, dad. Like, a lot. You put it on the dough and fold it over the butter like this. And you hit it with the rolling pin like this, bam bam bam. When it comes to numbers and letters, he can be a little clueless, but the fact that our three year-old had memorized all the details in croissant baking from just watching it once on tv, made me all happy and proud. I’m not saying that mastering a croissant is more important than math, but teaching our kids how to cook has been one of the things I’ve really looked forward to as a dad. And he is really into it. The little kids stove has long been his favorite toy both at home and in kindergarten an he often serves imaginary pancakes to all his friends. I’ve promised him that we will make croissants together tonight so I’m off to prep a dough right after this (making the rye croissants from Green Kitchen Travels). I’ll report back with how it goes. Today’s recipe doesn’t have anything to do with croissants but Isac does play a little part as kitchen helper in the video below. So, the recipe. There is one obvious reason why grain bowls have become so popular in the last couple of years. Their looks. If you don’t know what a grain bowl is, it’s basically a mix of roasted and raw vegetables on a bed of grains and herbs arranged in a bowl. The mix of vegetables often make these bowls super colorful and therefore also very popular on instagram. Grain bowls are however more then just pretty. They are hearty and provide a variety of textures and flavors. They are also very easy to adapt to what you have at home and what’s in season. We often make grain bowls for lunch, with any cooked grain, millet or quinoa as the bed, adding leftover vegetables from the fridge on top. In this recipe, we have taken the grain bowl concept and turned it into a platter. It’s topped with roasted and fresh spring vegetables, feta cheese, egg halves and hazelnuts. It’s a beautiful dish and a great one to make for Easter dinner. If you want to take the Easter concept even further, you could add roasted asparagus as well. We use an organic five-grain mix (emmer wheat, barley, gamut, brown rice and oat groats) from Zeta as the grain base but if you can’t find something similar, go with your favorite grain. Grains thrive with flavor friends, so we have paired these with a quick salsa made from marinated bell peppers, olives, capers, herbs and lemon. And stirred in a bit of feta cheese and toasted hazelnuts as well. It’s all there, flavours, looks and textures. Roasted Veggie Grain Platter with Bell Pepper Salsa Serves 4 To make this vegan, you can simply skip the eggs and feta cheese. 1 x 250 g bag Zeta 5-grain mix (or grains of choice) Roasted vegetables: 1 bunch carrots 3 purple spring onions or 2 red onions 2 small zucchini 1 tbsp olive oil sea salt Bell pepper & olive salsa: 100 ml /­­ 1/­­3 cup grilled marinated bell pepper 100 ml /­­ 1/­­3 cup Lecchino olives 3 tbsp capers 5-6 stalks fresh parsley and mint 1/­­2 lemon, juice 4 tbsp olive oil Topping: 2-3 medium soft boiled eggs 150 g feta cheese 100 ml /­­ 1/­­3 cup hazelnuts, toasted and chopped 2 handfuls mache lettuce 6 heirloom cherry tomatoes, halved 1 bunch radishes Preheat the oven at 200°C /­­ 400°F and cover a baking tray with baking paper. Peal or clean the carrots and trim off the outer layer of the onion. Cut the onion lengthwise and the zucchini in bite-size pieces. Place the vegetables on the tray. Drizzle with oil and salt and roast for 15-20 minutes. Cook the grains in a large bowl of salted water according to the instructions on the package and drain in a sieve once they are ready. Make the salsa by chopping all the ingredients finely. Place in a bowl, squeeze over lemon juice and drizzle with oil. Fold the salsa into the grains, reserving some of it for serving. Crumble 2/­­3 of the feta cheese into the grains and half of the hazelnuts. Toss so everything is mixed. Pour the grains onto a platter, top with the roasted vegetables, lettuce, tomatoes, radishes, egg halves, feta cheese and hazelnuts. Drizzle with olive oil and serve with the remaining salsa and some sourdough bread on the side. Disclosure: We were compensated by Zeta for creating this recipe and video using some of their products. All words are our own. 

Roasted Pumpkin Orange Quinoa Salad

January 1 2018 Meatless Monday 

Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is tossed with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic. This recipe comes from Trudy of veggie.num.num. Serves 6 - 1 cup quinoa, rinsed - 1 1/­­2 cups low sodium vegetable stock - juice from 1 orange - 1 orange, peeled and cut into wedges - 2 tablespoons olive oil - 2 pounds pumpkin, diced into 1 centimeter cubes - 1 cup chickpeas, cooked or canned and rinsed - 5 shallots, quartered - 1/­­4 cup walnuts, roughly chopped - 1/­­2 cup balsamic vinegar - 2 cups rocket lettuces - 7 ounces feta cheese*, crumbled *optional Preheat an oven to 400 degrees. Place the quinoa, vegetable stock and juice from one orange into a medium pot over medium-high heat and bring to a boil. Turn heat down to medium-low, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed. Set aside. Cut the remaining orange into wedges. Toss the orange wedges, pumpkin pieces, chickpeas and shallots with the olive oil. Place on a baking sheet and put in the oven. Cook for 20-25 minutes, or until chickpeas are crisp and pumpkin is tender. Remove from the oven and set aside to cool slightly. Place a sauté pan over medium-high heat. Toast the walnuts for 2-3 minutes, or until golden. Remove to a bowl and set aside. Place the balsamic vinegar in a small saucepan and heat over medium heat. Allow the vinegar to come to a simmer. Whisk for 4-5 minutes, or until the balsamic has reduced by half and the vinegar is syrupy. Set aside to cool. Place the quinoa in a large bowl. Add the roasted orange pumpkin mixture, toasted walnuts and rocket lettuces. Crumble the feta cheese on top, if using. Dress the salad with 2-3 tablespoons of balsamic reduction, or to taste, and toss well to combine. Season with salt and pepper to taste. Place equal portions in 4 bowls atop extra rocket lettuce. Sprinkle with a little more balsamic reduction if desired and enjoy. The post Roasted Pumpkin Orange Quinoa Salad appeared first on Meatless Monday.

Mediterranean Brussels & Beans

December 11 2017 Meatless Monday 

Dress up winter’s favorite miniature cabbage with sweet sun-dried tomatoes and protein-packed cannellini beans. Feta cheese and thyme lend Mediterranean flavors to this simple dish. This recipe comes to us from Sarah of So Hungry I Could Blog. Serves 2 - 15 medium-large Brussels sprouts - olive oil - sea salt or kosher salt - 1 - 1 1/­­2 cups cooked cannellini beans (about 1 can) - 1/­­2 cup sun-dried tomatoes, sliced thin - 1/­­2 cup feta cheese, crumbled or cubed - leaves from 2-3 sprigs of fresh thyme - pepper Rinse the Brussels sprouts in a colander. Trim the ends of the Brussels and cut in half, length-wise. Remove the outer leaves and discard (these leaves will usually fall right off after cutting the sprouts in half). In a glass or tin baking dish, toss the Brussels in a few teaspoons of olive oil and a few pinches of salt. Roast at 400 degrees for 15-20 minutes. Toss the sprouts and roast for an additional 15-20 minutes, or until browned and slightly crisped. While the sprouts are cooking, combine the beans, feta, tomatoes and thyme -- tossing carefully so as not to break up the cheese too much. Add the warm Brussels sprouts to the bean mixture and gently combine. Drizzle with a little extra olive oil and a sprinkle of fresh pepper before serving. Makes about 4 servings as a side dish. The post Mediterranean Brussels & Beans appeared first on Meatless Monday.

Vegan Cowboy Cookies Mix in a Jar

December 4 2017 Vegan Richa 

Vegan Cowboy Cookies Mix in a JarVegan Cowboy Cookies Mix makes great Jar gifts for the Holiday Season. Layer oats, flour, coconut, chocolate sugar and pecans. Mix, add applesauce and oil, and bake. 1 Bowl Coconut Oatmeal Pecan Chocolate Chip Cookies Vegan Recipe Can be gluten-free. It’s time to whip up food gifts, meet up with friends, cook together and spend the long (and generally wet out here) cold evenings by the fireplace. As much as I love Summer and long days, a bit of slow down and catch up is helpful to recharge for the new year. Lets start up some jar gifts with these warm, buttery, chewy vegan Cowboy cookies. These Coconut, Oatmeal, chocolate chip cookies are super tasty and make a great mix to gift. Layer everything nicely in a jar. To Bake, empty into a bowl, add applesauce and oil, chill, shape and bake. I am wondering why it took me so long to make these cookies. They are just the right amount of chewy, fun, delicious and also make great snack cookies.  Use small flaked coconut to make the cookies less chewy and less crumbly. The mix can keep for months!Continue reading: Vegan Cowboy Cookies Mix in a JarThe post Vegan Cowboy Cookies Mix in a Jar appeared first on Vegan Richa.

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

November 17 2018 Vegan Richa 

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopInstant Pot Lentil Mushroom Stew with Easy Mashed Sweet Potatoes. 1 Pot 30 Minute. Upside down Lentil Shepherds Pie! Vegan Glutenfee Nutfree Soyfree Recipe Stovetop option  Jump to Recipe  If you all loved the Mushroom Bourguignon, you’ll love this easy lentil mushroom stew too. Similar ingredients, process to use just 1 Pot, and just 15 mins active time! Serve it as Upside down Lentil Shepherd’s pie! It is Much easier in the instant pot. No baking required. You can bake if you wish. Spread the cooked lentil mixture in a baking dish, top with mashed sweet potato or potato, then top with minced garlic, olive oil, herbs and breadcrumbs. Bake at 425 def F for 15 mins to heat up and brown the top and done! The stew and the mashed potatoes can be made ahead, so assemble, top and bake the day of. Change up the herbs to preference. Use potatoes or cauliflower or celeriac or combination instead of sweet potatoes in the veggie mash. Use flour for thickening the stew if needed, or just blend up a portion of the stew. Lots of options! Stove top instructions in the recipe notes. This Lentil Stew is Easy, 1 Pot, Make ahead, Freezer friendly, and uses Pot in pot (PIP) in the Instant Pot. Short Active time and all the flavor like lentil shepherds pie!Continue reading: Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopThe post Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop appeared first on Vegan Richa.

Freebirds World Burrito Launches Meatless Monday

November 5 2018 Meatless Monday 

Freebirds World Burrito Launches Meatless MondayFreebirds World Burrito, the hip fast-casual restaurant chain with customizable burritos, has jumped on the Meatless Monday bandwagon! To spur folks to cut back on meat for their health and for the environment, Freebirds started offering Beyond Meats Feisty Crumble, which has 13 grams of protein and Tex-Mex spices essential for their menu. Now diners can replace meat in their make-it-your-own style nachos, tacos, salads, and monster-sized burritos. To encourage diners to try meatless options, Freebirds is offering a buy three get the fourth free promotion on Beyond Meat entrees in November. Meatless Monday is thrilled to support Freebirds healthy and sustainable efforts and share the news with our loyal followers. Meatless Monday went in-depth to get more of the story with Freebirds VP of Marketing, Eric Coolbaugh, a seasoned restaurant marketing veteran. Why go Meatless on Monday? Most of us dont want to give up meat completely, so subbing out one meal a week with a plant-based option is an easy first step for folks looking to cut back on animal proteins and fats. How has offering Beyond Meat changed and improved your business and your bottom line? Adding Beyond Meat to the menu has been great for our bottom line so far. Weve more than doubled the sales from our previous vegetarian option. Tell us about your efforts to market Meatless Monday and Beyond Meat to your customers. When we launched Beyond Meat in July 2018, the real audience for us became meat eaters who are looking to dial back their animal-based protein consumption. Beyond Meat offers a very similar flavor and mouthfeel to real ground beef, making it a great plant-based substitute for people who are used to eating meat on a regular basis, but are looking to cut back. Because this is one of our core audiences, Meatless Monday was the perfect partner for us. What is your favorite Beyond Meat item offered at Freebirds to enjoy on Meatless Monday?  I cant get enough of those Beyond Meat covered nachos! Go try Beyond Meat covered nachos, and all the other meatless options, to support Meatless Monday in one of their 75 locations in Texas, Oklahoma, California, Utah, or Tennessee. If Freebirds is not available in your area, you can make your own burrito, nachos or salad using their recipe for Beyond Meat crumbles . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by Freebirds as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online or find us on Facebook , Twitter , Pinterest , or Instagram ! The post Freebirds World Burrito Launches Meatless Monday appeared first on Meatless Monday.

Vegan Pumpkin Mac and Cheese Bake

October 21 2018 Vegan Richa 

Vegan Pumpkin Mac and Cheese BakeVegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Use butternut or other squash puree for variation. Vegan Soyfree Recipe Nutfree option.  Jump to Recipe  This Pumpkin Mac Bake is all things fall! Some sage is crisped with olive oil. The cheese sauce is pumpkin or butternut squash puree + sage + creamy and cheesy components all blended up. Cooked pasta is tossed with the luscious sauce then topped with breadcrumbs and more sage. Bake to golden and done! This mac and cheese incorporates components from my popular Pumpkin Sage pasta. Its Easy, takes just 15 mins to put together and is flexible to your flavor and texture preference. Can be made without nuts. Adjust the sauce based on preference. Add more or less pumpkin, more non dairy milk and pumpkin for more sauce and so on. Lets make this gorgeous fall meal. Continue reading: Vegan Pumpkin Mac and Cheese BakeThe post Vegan Pumpkin Mac and Cheese Bake appeared first on Vegan Richa.

Baked Eggplant Fries

September 11 2018 Robin Robertson's Global Vegan Kitchen 

Baked Eggplant FriesCrunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because theyre baked, not fried, theyre good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must. Baked Eggplant Fries Crunchy and delicious, these fries are a surefire way to make an eggplant lover out of just about anyone. And because theyre baked, not fried, theyre good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must. - One large eggplant, peeled and sliced vertically into 1/­­2-inch slices - 1/­­2 cup flour of choice ((all-purpose, rice, or chickpea are good choices)) - 1/­­2 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1/­­8 teaspoon cayenne - 1 cup plain unsweetened almond milk or other nondairy milk - 2 tablespoons ground flaxseed blended with 1/­­4 cup water in a blender until thick - 1 tablespoon freshly squeezed lemon juice - 1 cup dry bread crumbs - 3 tablespoons nutritional yeast - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1 teaspoon smoked paprika - Tzatziki Sauce, recipe follows, for serving - Cut the eggplant slices lengthwise into 1/­­2-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F. - In a shallow bowl, combine the flour, salt, pepper, and cayenne, and mix well. In a second shallow bowl, combine the almond milk and flaxseed mixture, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika. - Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the breadcrumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.     Vegan Tzatziki Sauce The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. Its also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches. - 3 cloves garlic (crushed) - 1/­­2 small cucumber (peeled, seeded, and quartered) - 1/­­4 cup vegan yogurt - 1/­­4 cup vegan sour cream - 1 tablespoon freshly squeezed lemon juice - 2 tablespoons chopped fresh dill (mint, or parsley) - Salt and freshly ground black pepper - In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Baked Eggplant Fries appeared first on Robin Robertson.

Creamy Spinach Penne with Watermelon

August 11 2018 Green Kitchen Stories 

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

Smashed Cookie Salad with Strawberries

May 30 2018 Green Kitchen Stories 

Smashed Cookie Salad with Strawberries Cookie Salad? Cookie Salad! This is not your typical salad but with the first local strawberries of the year popping up here in Scandinavia, a smashed cookie salad seemed like a proper way to celebrate. Every country think their strawberries are the best, but Swedish strawberries around June and July are truly unbeatable. They are plump, deep red, very sweet and so so good simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie, smash (!) it into bits that we layer with strawberries, whipped cream and elderflowers. Apart from the childishly pleasing feeling of smashing cookies, all those oddly sized bits and pieces also are what makes the salad interesting. It has a great mix of textures and flavors, looks pretty and is very simple. It is a good dessert to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below. But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves. We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it. We love the Swedish allemansrätt! Recipe notes: o We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream. o Use cert gluten-free oats if you are gluten intolerant. o The buckwheat flour can be replaced with regular flour if you like. o You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses. o You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/­­50 cream and yogurt for a more tangy dessert. o If you have mint or lemon balm at home, those would be great additions to the salad. o You can add any edible flowers and they are of course also entirely optional. o If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad. Strawberry and Smashed Cookie Salad Vegan Chocolate Oat Cookies 200 g /­­ 2 cups rolled oats 65 g /­­ 1/­­2 cup buckwheat flour 4 tbsp cacao powder 3 tbsp chia seeds 150 g /­­ 1 cup mixed almonds and pumpkin seeds (or any other nuts or seeds), coarsely chopped 1/­­2 tsp sea salt 110 g /­­ 1/­­2 cup coconut oil or butter 125 ml /­­ 1/­­2 cup maple syrup 125 ml /­­  1/­­2 cup plant milk Salad elements 450 g /­­ 1 lb fresh strawberries 1 knob fresh ginger, grated 1 small lemon, juice elderflower and lilacs or other edible summer flowers 250 ml /­­ 1 cup whipping cream or whipped coconut cream (or Greek yogurt) Set the oven to 200°C/­­400°F. Mix together the dry ingredients in one bowl. Add coconut oil, maple syrup and plant milk. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Meanwhile, rinse the strawberries, cut in halves and place in a mixing bowl. Add grated ginger, lemon juice and a few elderflower florets (and honey or maple syrup if you don’t think your berries are sweet enough). Leave to infuse while you whip the cream. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden and firm (it will firm up more once it cools). Leave to cool and then crush the cookie into pieces. Transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie all over. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Crush a few strawberries in your palm to drizzle strawberry juice over the cream. Serve and enjoy!

Wagon Wheel Cake

April 12 2018 Vegan Dad 

Wagon Wheel Cake This cake is insane. Its massive, probably too sweet, has 5 separate elements, and is totally awesome!  Of course, my health conscious mother never bought us Wagon Wheels when my brothers and I were young, and oh, how we jealously pined for them when other kids brought them to school for lunch! When Vegan Mom and I were dating (and not yet vegan) in university, we used to keep ourselves motivated to study through the positive reinforcement of Viva Puffs. This cake evokes all of those memories, and is simply a lot of fun to make and eat.  INGREDIENTS - about 1 1/­­2 cups raspberry jelly Cake INGREDIENTS - 227g all purpose flour - 65g cocoa - 1 1/­­2 tsp baking soda - 3/­­4 tsp baking powder - 1/­­2 tsp salt - 1 1/­­4 cup soy milk - 1 tbsp apple cider vinegar - 1/­­4 cup water - 1 cup sugar - 1/­­2 cup canola oil - 1 tbsp vanilla METHOD Preheat oven to 350 degrees 1. Grease two 10 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans. 2. Sift flour, cocoa, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk chocolate soy milk and vinegar together.  Add remaining ingredients and whisk well to blend. 3. Add dry ingredients and gently whisk until blended.  Dont overdo it. 4. Divide batter evenly between the two pans. 5. Bake for 22-24 mins, or until a toothpick comes out clean. 6. Cool on wire racks for 10 mins, then flip the pans over the remove the cake.  Remove the parchment paper.  Let them fully cool. Graham Cookie Layer INGREDIENTS - 3/­­4 cup all purpose flour - 3/­­4 cup whole wheat flour - 2 tbsp dark brown sugar - 1/­­8 tsp salt - 1/­­2 tsp cinnamon - 1/­­2 tsp baking powder - 1/­­4 cup vegetable shortening - 1/­­4 cup maple syrup - 2 tbsp soy milk METHOD 1. Mix together dry ingredients. Cut in vegetable shortening with a pastry cutter to the size of small peas.  2. Add syrup and soy milk and bring together into a ball. Add a tiny splash more soy milk if needed. 3. Divide dough into two equal pieces. Roll and trim each into a 10 circle on a piece of parchment paper, using the cake pan as a guide. Dont worry, you can trim it more after it is baked.  4. Place each piece of parchment/­­dough circle on a baking sheet. Place in the fridge to cool for 30 mins. 5. Heat the oven to 350 degrees. Bake one the middle and upper rack for 10 mins, rotating and switching the racks after 5 mins. Cookies should dry on the top and only very, very lightly brown. Do not over bake. 6. Remove from pans (parchment and all) to a cooling rack. When cooled, trim as needed with a small sharp knife using the cake pan as a guide.  Marshmallow (from Plantified) INGREDIENTS - 3/­­4 cup salt free aquafaba - 1/­­2 tsp xanthan gum - 1 tbsp vanilla extract - 1 1/­­2 cups sugar - 2 tsp agar powder - 2 tbsp glucose syrup - 1/­­3 cup water METHOD 1. In a large bowl, whisk aquafaba and xanthan gum to stiff peaks with a hand mixer. Whisk in vanilla. Set aside. 2. Bring the sugar, agar, glucose, and water to boiling in a small saucepan over medium heat. Bring to 250 F, stirring regularly/­­constantly to keep the mixture from sticking to the bottom of the pan. Be patient. The sugar will quickly jump in temperature, plateau, then rise again. Resist cranking the heat to hurry the process along. 3. Slowly stream the hot sugar mixture into the aquafaba, constantly whipping it in with the hand mixer. When the sugar mixture is fully incorporated, keep whipping the mixture until it returns to room temperature (more or less--the bottom of the bowl should not feel warm). You can do all this with a stand mixer, but I find that the sugar mixture likes to get caught up around the top of the beater, so using a hand mixer is better).  Ganache INGREDIENTS - 1/­­2 cup light coconut milk - 200g bittersweet vegan chocolate chips - 2 tbsp margarine METHOD 1. Heat coconut milk to bubbling in a small saucepan over medium heat.  2. Remove from heat and add chocolate chips and margarine.  Stir until everything is melted and smooth.  Set aside to cool completely.  TO MAKE THE CAKE! 1. Bake and cool the cake. Level the top of the cake, if necessary (i.e. make sure it is flat and not domed).  2. Bake and cool the graham cookie layer. Trim to fit on top of the cake (you can do this while the cookie is still slightly warm if you want).  3. Place one of the cake layers on a serving platter. Spread 3/­­4 cup of raspberry jelly on top. Place one of the graham cookies on top of the jam.  4. Repeat step 3 with the remaining cake, jelly, and graham cookie, and set aside. 5. Make the marshmallow. The marshmallow will set fairly quickly, so be prepared. Spread 7/­­8 of the marshmallow on top of the cake/­­jam/­­cookie layer in your serving platter. Put the second cake/­­jam/­­cookie layer on top of the marshmallow (making sure the cookie side is down and the cake layer on top). Gently press down and use an icing spatula to smooth the sides. Use the remaining 1/­­8 of the marshmallow to aid in this endeavour.  6. Let the marshmallow fully set. I like to put the cake in a cool place for this step because it makes the ganache step easier. 7. Make the ganache and let cool to room temperature. 8. Spread a thin layer of ganache over the entire cake, like you would a crumb coat of butter cream. Set aside in a cool place (the fridge) to set. 9. Use the remaining ganache to cover the cake. Set aside in a cool place to set.

A Lesson in Artisan Bread Baking with Flea Market Find: Pyrex Bowls

March 19 2018 Vegan Thyme 

A Lesson in Artisan Bread Baking with Flea Market Find: Pyrex Bowls I had a spur-of-the moment notion yesterday driven by the need to get my hands on some old kitchen ware needed for a bread recipe. I asked dear husband if he'd like to accompany me to a flea market (third weekends of every month in Belleville, Illinois--in case you find yourself in the same predicament). I hadn't shared with him my motive just yet, but he was game. Out the door in fifteen and there we were were at the flea market on Sunday. My goal: Pyrex. Before I launch into the whole Hunt for Pyrex Sunday, let me tell you why it happened. I've tinkered with bread baking for over ten years now. There isn't a lot I haven't tried. Okay, maybe no croissants. But still. I even went the GF route for a bit. I'm lucky enough to still be able to tolerate bread and all its gluten glory. But not too much.   I came across  Bread Toast Crumbs by Alexandra Stafford this weekend and began reading through both book and blog. I discovered that all last year this was the IT bread recipe and bread book on FB and social media. (You can find the recipe for the basic bread on her blog.) I had no idea. How had I missed this? I worked around books all day! I was out of the loop on all things bread and it broke my heart a little to be honest.  Alexandra's no-knead method of baking same day bread reminded me of my Jim Lahey no-knead obsession. Only with her mother's recipe (acquired after many years of asking--she goes into this in her book), the task of bread baking occurs same day with similar results. One quaint difference in baking these marvelous little miracles was her use of pint and a half sized Pyrex bowls my mother used to have. . . EVERYWHERE! Immediately I looked through all of the many bowls I had on hand to find that just perfect Pyrex dish. I had three. None in the size I wanted for the recipe for an artisan boule.  I began my bread mixing at 3:30 in the afternoon. I wanted to try the flax seed and quinoa loaf, made with a bit of olive oil and the requisite instant yeast. The loaves surpassed my expectation. The addition of the flax and quinoa made for a healthier tasting dinner bread vs a plain AP flour loaf. The golden crust and wonderful light, moist crumb along with a good rise were delicious. The bread sliced up perfectly after a good twenty minute rest after baking. We ate half a loaf with dinner, then I sliced up the rest for toast this morning and froze the other loaf.  So now for the the Hunt for Pyrex Sunday antique expedition. At the flea market scanning over the hundreds of tables of everything you can imagine (we're big fans of American Pickers), we channeled our inner Mike, Frank and Danielle. DH and I split up. Me on a Pyrex mission, him on a wood working/­­tool mission. I hadn't traveled more than one aisle and I spotted them: my mother's Pyrex. (Well, not exactly, but yes. . . exactly!) I had to contain my thrill or I'd be paying out the waazoo. I looked at the bottoms and rims of the nest of one set and of a single of the 1.5 pint sized bowl sold separately because apparently it is from the "Pyrex Friendship" collection. Who knew? I wanted the set AND the single bowl because I needed two of the pint-sized for my bread. I wasn't paying the tagged price of course because: I'd watched Pickers! And yes, I researched asking prices online, which I must say shocked me to my core. Honestly, where have I been? These things are like gold apparently. I must have seemed a little too eager because I was hugging the entire set against my body as other shoppers lurked around this vendor's table. I said, "You have a very good eye." Trying to butter her up. I added, "I remember this set. . . what would you take for these, plus the little one?" She went high. I went no. I said another number. She stuck to her price (which was still lower than ticket--so at least I felt somewhat satisfied on price wrangling). Then I spotted another Pyrex piece, a measuring cup--asked to "bundle"--what price might I get? I wasn't t bluffing anyone here. She flexed a bit more, but not too much. However, I added before I handed over my cash, I'd not be back if I found a better deal elsewhere. She said, Good luck, you won't. Hmm. Okay then: deal.  DH found a rock breaking tool for a song on his journey. We toured the rest of the flea market and the vendor I bought my Pyrex from was right--the other sets were not nearly as good in price nor in appearance than the one I found. She and I talked a bit more. I explained the whole bread thing, Pyrex baking. She seemed to not have heard about this, but was definitely interested in learning more, asking me again what the name of the cookbook was. I was happy to share. In her booth was another awesome bread baking find in cast iron cookware. I had it already but made sure to tell her that she would have no problem selling it if another bread baker came along seeking the perfect no-knead bread vessel.   I'll tell you one thing, I love my set. I love them so much. I have a hunch why. These were the food vessels of my youth. They have my mother etched all over them. Every dinner we had, there was trusty old Pyrex. They're now a part of the dinner table again and I couldn't be happier.

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil

December 29 2017 Vegan Richa 

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & BasilSpaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas, roasted nuts or baked tofu for variation. Vegan Gluten-free Soy-free Recipe I had 3 small spaghetti squashes lying around the other day and I decided to jump onto the spaghetti squash pasta wagon to see what this squash is about.  It is an interesting Squash that when roasted and scooped looks like noodles/­­spaghetti and can be use used in place of those.  It is neutral flavored (less sweet) than many of the winter squashes and works well in savory dishes. To this squash, I added a simple saute of garlic, basil, sun dried tomato, olive oil, salt and pepper and crumbles up almond cheese or vegan parm.  Simple, pleasing, light and delicious! Continue reading: Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & BasilThe post Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil appeared first on Vegan Richa.

Crispy Fried Cauliflower Wingz

December 5 2017 Vegan Dad 

Crispy Fried Cauliflower Wingz This recipe is perfect for your upcoming holiday party! Or tuck it away until the Super Bowl. An indulgence, to be sure, but you deserve it. Ive been meaning to work up a recipe like this since the cauliflower wings craze hit the interwebs a while ago, but I never got around to it. These are crispy and flavourful, and remain so even when they are no longer hot. The boys doused theirs in Buffalo hot sauce, while the rest of us stuck to a sweet BBQ sauce. Delicious!  INGREDIENTS - 1 large head of cauliflower, cut into florets Brine - 2 cups cold water - 1 tsp garlic powder - 2 tsp onion powder - 2 tsp smoked or seasoned salt - 2 tsp paprika - 1 tsp poultry spice Batter - 2 cups all purpose flour - 1 cup panko crumbs - 1/­­2 cup chickpea flour - 1/­­2 cup tapioca flour/­­starch - 1 tbsp each: onion powder, garlic powder, paprika, Italian seasoning - 1 tsp white pepper - 2 tbsp apple cider vinegar - 3 cups plain soy milk (more if needed) METHOD 1. The day before: mix together the brine ingredients (I use a blender). Pour into a large freezer bag, then add the cauliflower florets. If your cauliflower is very large, you can make a 1.5 recipe of the brine.  2. Remove as much air a possible so the brine is making maximum contact with the brine. Refrigerate for at least 12 hours, rotating the bag as needed for even brining.  3. The Day of: drain cauliflower in a colander. Heat oil in a deep fryer to 350 degrees. 4. While cauliflower is draining, whisk together the dry ingredients for the batter (i.e. flour to white pepper).  5. Dredge the cauliflower in the flour mixture in batches until coated. Shake off all excess and place on a baking sheet. 6. In a separate bowl, whisk together vinegar and soy milk. Add enough of the soy mixture to the remaining flour mixture to make a thickish batter. Add more soy milk if needed. 7. Add some pieces of cauliflower to the batter. Turn to coat. Leave the cauliflower in the batter for a few minutes to allow the batter to soak into the dredging flour. 8. Shake off excess batter and transfer to a cooking tray or plate.  9. Fry in oil, 3-4 minutes per side, until deep golden brown. Make sure your oil is not too hot or the outside will burn before the cauliflower is cooked. 10. Drain on paper towels and serve while still hot. NOTE 1: while one batch is frying, add another to the batter so it can soak. Repeat. NOTE 2: add more soy milk to the batter, if needed. The dredging flour will thicken the batter a bit, so just thin it down again. 

aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe

December 2 2017 hebbar's kitchen 

aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipealoo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe with step by step photo and video recipe. the patties or tikkis are the essence of this aloo tikki burger recipe. the preparation of these thikkis are very similar to the conventional aloo tikkis. however these are later coated with breadcrumbs and then deep fried to make it crisp and crumbly with onion and tomatoes layering. Continue reading aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe at Hebbar's Kitchen.


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