cucumber - vegetarian recipes

Try it! You will enjoy it!

Keerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu

Arugula Pesto Mac UnCheese

Daddojanam recipe | andhra style curd rice | bagalabath

Aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli










cucumber vegetarian recipes

Easy Chilled Beet Soup

August 2 2019 Golubka Kitchen 

Easy Chilled Beet Soup This soup tastes like you’re eating the garden in the best possible way. In Russia, we call it svekolnik, but similar recipes can be found in other Eastern European countries like Lithuania, Poland, etc. It tastes incredibly refreshing and life-giving, and the preparation couldn’t be simpler, with only 7 core ingredients. For beet skeptics, this chilled approach might be your key to enjoying beets, since their flavor is quite mild here. The mandatory dollop of yogurt or sour cream (we love coconut yogurt here) takes everything to the next level, so make sure not to skip it :) The cool thing about this soup is that it uses the entire beet, tops and greens included. You don’t have to have the tops to make it, but if your beets come with bushy tops, don’t throw them away. It’s no secret that beet tops are incredibly nutritious, so that contributes to the whole life-giving, garden feel of this dish. Typically, svekolnik recipes call for eggs, but since we keep things plant-based around here, we’ve come up with two delicious alternatives. I’ve been making this soup with white beans all summer long, and they fit in perfectly, so that’s one of them. And then recently, it occurred to me that silken tofu has a similar texture to egg whites and could be delicious in this recipe, like it usually is in Japanese cold tofu dishes. It worked – tofu is totally tasty and texturally perfect here, and, like the beans, it adds extra protein and makes the soup more satiating. We hope you’ll give this beet soup a try sometime this summer. Wishing you a beautiful weekend :) Easy Chilled Beet Soup   Print Serves: 4-6 Ingredients 5 medium beets, tops included if present sea salt freshly ground black pepper 16 oz silken tofu or white beans juice from 2 small lemons 1 tablespoon white wine vinegar 4-6 small cucumbers, like Persian - cubed dill/­­parsley/­­green onion - chopped yogurt or cashew sour cream/­­other sour cream of choice - for serving Instructions Separate the beets from their tops, if present. Wash and scrub the beets clean and place them in a soup pot. Separate the beet stems from the leaves, setting the leaves aside until ready to serve the soup. Finely chop the stems and place them in the soup pot. Cover the beets and stems with water by about 2. Season with salt and pepper - this water will become your broth. Bring up to a boil and boil for 20-25 minutes, until the beets are tender throughout. Carefully remove the beets from the broth with a slotted spoon or tongs, leaving the stems in the pot. Let the beets cool or run them under cold water, then peel off the skins. Grate the beets on a box grater or with the grater attachment of a food processor. Return the grated beets back to the pot with the broth. Add the tofu or beans to the pot, along with the lemon juice, vinegar, and another pinch of salt if needed. Put the pot in the refrigerator to chill completely for 2-4 hours or overnight. Once chilled, taste for salt, pepper, and vinegar, and adjust if needed. To serve, place about 1 small cubed cucumber in each bowl. Finely chop the beet greens and add a handful to each bowl. Pour the soup over the vegetables, making to sure to catch plenty of the grated beets and tofu/­­white beans. Garnish with lots of herbs and a mandatory dollop of yogurt or cashew sour cream. Enjoy! 3.5.3226 The post Easy Chilled Beet Soup appeared first on Golubka Kitchen.

Kale and Spinach Smoothie

July 29 2019 Manjula's kitchen 

Kale and Spinach Smoothie (adsbygoogle = window.adsbygoogle || []).push({}); Print Spinach Kale Smoothie (Healthy Drink with Yogurt) Kale and spinach smoothie, is a healthy way to start your day! This is a delicious and refreshing drink. This is a great way my Dadi showed me to get my greens in for the day! Its tastes better than I was expecting! It tastes good! Keyword Besan Cheela, Healthy Breakfast, Quick And Easy,, Breakfast, Carrot Halwa, Gajrela, Dessert, Gluten Free, Delicasy,, Chhaachh, Cucumber, Detox Smoothie, Gluten Free, Green Buttermilk, Green Smoothie, Healthy, Kale Buttermilk, Spicy Chhaach, Yogurt Smoothie Servings 4 people Ingredients1 cup kale chopped, and remove all the stems 1 cup spinach chopped, and remove all the stems 1/­­2 cup cucumber cut into small pieces 1/­­2 cup yogurt 1/­­2 tsp salt 1 tsp sugar Pinch black pepper 1/­­2 cup water US Customary – Metric InstructionsBoil the kale in 2 cups of water over medium heat for about 2-3 minutes. Turn off the heat and add the spinach. Keep the spinach in hot water for one minute. Strain the water and put the kale and spinach leaves in ice cold water for 3-4 minutes. Remove the kale and spinach from the cold water. Blend all the ingredients together, kale, spinach, cucumber, yogurt, water, salt, sugar and black pepper on high speed in a blender until it is very smooth. Add more water to your taste. Pour kale and spinach smoothie over ice and serve! The post Kale and Spinach Smoothie appeared first on Manjula's Kitchen.

Super Green Gazpacho

July 3 2019 Golubka Kitchen 

Super Green Gazpacho Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothies have become my main source of fuel over the past week or so. Gazpacho and/­­or other chilled and pureed summer soups are basically like savory smoothies, so they fit right in! This green gazpacho recipe is such a favorite. I make variations on it all season long, always with the intention of fitting all of the green summer goodness into the blender. The result is such feel-good food that offers the best relief from the heat. This gazpacho is packed with produce, which on its own would make for a lovely, light soup. Here, the produce is accompanied by pumpkin seeds to make the gazpacho more complete and satisfying. When whirled up in the blender, the pumpkin seeds turn into a pumpkin seed milk, which contributes to the fat content and overall creaminess of the soup. Hope you’ll give this a try one day this summer :) Super Green Gazpacho   Print Serves: 2-4 Ingredients ½ cup pumpkin seeds - soaked overnight 1 avocado - pitted and peeled 1 green bell pepper - seeded and roughly chopped 1 jalape?o or serrano pepper - seeded 1-2 cloves of garlic - roughly chopped ½ of a small white onion - roughly chopped 4 baby/­­Persian cucumbers - roughly chopped 1 packed cup basil and cilantro leaves, plus more for serving juice from 1 lime 2 tablespoons white wine vinegar ¼ teaspoon cayenne or chili pepper (optional) sea salt - to taste ½ cup purified water, plus more if needed dairy-free plain yogurt - for serving Instructions Drain and rinse the pumpkin seeds very well. Combine all the ingredients, except the yogurt, in a high-speed blender. Blend on high until very smooth. Add more water if the soup seems too thick, until you achieve your desired consistency. Taste for salt and adjust if needed. Optionally, strain the soup through a fine mesh strainer. This makes it a bit smoother, but its good either way. Transfer the soup to an airtight container and refrigerate for at least an hour, until its well chilled. Serve, garnished with basil and cilantro, and topped with dollops of yogurt. Notes If you dont have time to chill the gazpacho, you can serve it with a few ice cubes per bowl, which will cool it down right away. 3.5.3226 The post Super Green Gazpacho appeared first on Golubka Kitchen.

Dahi Puri Chaat (Street Food)

July 1 2019 Manjula's kitchen 

Dahi Puri Chaat (Street Food) (adsbygoogle = window.adsbygoogle || []).push({});     Dahi Puri, Chaat, Street Food Dahi Puri is a very commonly found Indian street food! I have been wanting to do this recipe for my channel for quite some time, but I wanted to put my own twist on it. After experimenting with different fillings, I was finally able to come up with a combination that my family approved of – a healthy and delicious salad style filling. - 16 crispy puffed puries golgpa (available in India grocery store) Filling -  1/­­2 cup yellow moong dal -  1/­­2 cup potatoes (boiled peeled and cut into small pieces) -  1/­­2 cup tomatoes (chopped in small pieces) -  1/­­2 cup cucumber (chopped in small pieces) - 1 tbsp green chili (finely chopped) - 1 tsp ginger (finely chopped) -  1/­­2 tsp salt -  1/­­2 tsp roasted cumin seed powder - 1 tsp lemon juice For Garnishing - 1 cup yogurt (whipped) -  1/­­4 cup tamarind chutney (find the recipe on web site) - 1 tbsp soy sauce -  1/­­4 cup boondi - 1 tbsp green chili (finely chopped) -  1/­­4 tsp red chili powder -  Spread the puries on microwave safe plate and microwave for about 20 seconds, this will make the puries crispier and give the freshness. Set aside. -  Wash moong dal changing water 3-4 times and boil it in 2 cups of water over low medium heat until dal is very soft and tender but not mushy. -  After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder, lemon juice Assemble Dahi Puri -  Whip the yogurt and add the water as needed to make it consistency of thick batter. -  Mix tamarind sauce and soy sauce together. -  First make a hole with you thumb center of the golgapa, fill with 1 tablespoon of filling. drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle some more tamarind chutney. Assemble Dahi Puries just before serving. You can have every thing ready day before. Filling also can be served as salad. Dahi Puri with salad like filling is very light and refreshing.  I have done the recipe for Tamarind Chutney Before. you will also like to see some other easy chaat recipes, like Bread Dahi Vada, Aloo Chana Chaat, Sabudana Bhel.   The post Dahi Puri Chaat (Street Food) appeared first on Manjula's Kitchen.

Panzanella

June 17 2019 Meatless Monday 

This classic Florentine salad of bread and tomatoes is ideal for a light summer meal. Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they’re at their best. This recipe come to us from The Meat Free Monday Cookbook by our friends at Meat Free Monday. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Serves 4 -  1/­­2 loaf ciabatta - 6 tablespoons extra virgin olive oil - 2 garlic cloves, 1 peeled, 1 crushed -  1/­­2 teaspoon dried oregano - 2 tablespoons good-quality red wine vinegar - 2 tablespoons freshly chopped flatleaf parsley - 1 tablespoon baby capers, drained - 6 plum tomatoes, roughly chopped - 1 small red onion, finely sliced -  1/­­2 cucumber, deseeded and cut into chunks - 2 celery stalks, finely sliced - 12 fresh basil leaves, ripped - 50g stoned black olives, halved - salt and freshly ground black   Cut the ciabatta in half and brush the cut sides with a little extra virgin olive oil. Heat a ridged grill pan or normal grill and toast the ciabatta until crisp and golden. Rub the peeled garlic clove over the cut sides of the bread, tear the bread into rough chunks and set aside. In a small bowl whisk together 5 tablespoons extra virgin olive oil, the crushed garlic clove and the red wine vinegar. Season well with salt and freshly ground black pepper and add the freshly chopped flatleaf parsley. In a large bowl, mix together the bread and baby capers, plum tomatoes, sliced onion, cucumber, sliced celery, basil leaves, and black olives, and toss with the dressing. Season to taste. The post Panzanella appeared first on Meatless Monday.

Green Goddess Dressing

June 3 2019 VegKitchen 

Green Goddess Dressing This strong herbal dressing made of fresh herbs, plus tahini and cucumber, not only has a luscious taste, but makes good use of nutrient-rich parsley. Photos by Evan Atlas. Makes: The post Green Goddess Dressing appeared first on VegKitchen.

Curried Tofu Banh Mi Vegan Recipe

May 29 2019 Vegan Richa 

Curried Tofu Banh Mi Vegan RecipeThis Curried Tofu Banh Mi is Delicious, refreshing and comes together within 30 mins. Easy Vegan Banh Mi Sandwich with coconut curry sauce! Vegan Nutfree Recipe. Can be glutenfree. Jump to Recipe Start the Summer with this refreshing Banh mi Sandwich! Baguette or bread, pickled veggies, seared tofu with curry spices, coconut curry sauce, all made from scratch! assembled as you like and served. What is Banh Mi ? A banh mi sandwich is Vietnamese snack sandwich with many textures and flavors, spicy, sweet, herby, tangy and a mouthful. there are many variations of banh mi with various proteins, marinades and such. A common banh mi consists of a baguette filled with pickled carrots, cucumber, radish/­­daikon, cilantro, mayo/­­other creamy dressing, and a protein. I use tofu for my protein and marinate it with curry spices and coconut cream. Instead of mayo, I use a creamy coconut curry sauce. You can use vegan mayo and veggies and herbs that you have. Lets make this amazing Tofu Banh Mi!Continue reading: Curried Tofu Banh Mi Vegan RecipeThe post Curried Tofu Banh Mi Vegan Recipe appeared first on Vegan Richa.

Fudgy Sweet Potato Brownies

May 1 2019 Golubka Kitchen 

Fudgy Sweet Potato Brownies I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless, and pretty lightly sweetened. They depend on steamed sweet potato for much of their fudgyness and even some of their sweetness. In other words, they’re pretty virtuous as far as brownies go. But not too annoyingly so, since they’re still plenty delicious. They’d make for a great lunchbox snack for kids or a midnight bite for students. They freeze well, too, so it’s good to keep a batch in the freezer to satisfy any kind of sweet tooth emergency. We are huge fans of using sweet potatoes as an ingredient for good vegan desserts – see these truffles, this pudding, and this nougat. They do so many things: they bind, contribute moistness, add a bit of sweetness, but also largely act as a blank flavor slate. We are currently obsessed with steamed sweet potatoes and found that that method of cooking works beautifully for these brownies. Sweet potatoes come out incredibly silky when steamed, and the process also hydrates them quite a bit, which is crucial for that fudgyness in the brownies. Steaming generally cooks sweet potatoes faster than roasting them, so that’s another little bonus. Just a note that we used a Japanese, white-fleshed sweet potato for this photoshoot because that’s all they had at the store somehow. You can definitely use a regular, orange sweet potato. Hope you’ll give these a try! Have a great rest of your week :) Fudgy Sweet Potato Brownies   Print inspired by Minimalist Bakers black bean brownies Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1 medium sweet potato - steamed until fork-tender and peeled 3 tablespoons olive oil or soft coconut oil, plus more for oiling the tin ½ teaspoon vanilla extract ¾ cup cocoa powder ¼ cup + 3 tablespoons coconut sugar 1½ teaspoons baking powder generous pinch of sea salt dairy-free dark chocolate chips - for topping optional: nuts, and/­­or coconut flakes - for topping (we also used rose petals, which should be added after baking) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with olive oil or soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the sweet potato until smooth. You should have about 1¾ - 2 cups of sweet potato flesh. Add the oil, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Top each brownie with some chocolate chips and any other topping of choice, if using. Place in the oven and bake for 28-30 minutes, until the brownies are dry to the touch on the outside but still quite fudgy inside. Let cool for at least 20 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. Notes These brownies are very mildly sweetened. If you prefer a sweeter brownie, I would recommend adjusting the amount of sugar to a full ½ cup. Since this is vegan batter, you can also safely taste it for sweetness before baking and adjust as needed. 3.5.3226 The post Fudgy Sweet Potato Brownies appeared first on Golubka Kitchen.

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

Roasted Cauliflower and Mushroom Chowder

March 23 2019 Golubka Kitchen 

Roasted Cauliflower and Mushroom Chowder We’re very ready for spring and all of its tender, green produce, but unfortunately it’s still very much soup weather around here. I think that soups are such lifesavers for busy people. They’re simple to make, hard to mess up, and can be customized millions of ways. You can make a giant soup for the week and have warming, wholesome meals right at your fingertips when you don’t have the energy to cook. They’re easy to bring to go in a mason jar or thermos. It’s also great to freeze some soup, which will always be appreciated later, in the midst hangry emergencies. We had two goals for this chowder – we wanted it to be creamy, filling, and comforting, but also light and a bit different from the squash and root vegetable soups that are always around in the winter. Just a little nod to spring :) The creaminess in this chowder comes from blended roasted cauliflower, mushrooms, and chickpeas. There’s no cashews or any nut-based products, since we wanted to go for a lighter soup. I think that cauliflower works so well in creating both a chowder-like consistency and flavor here, while the roasted mushrooms bring an extra depth of flavor. There are also green peas for more springy vibes, along with a base of mirepoix (onion, carrot, celery), and smoked paprika. When it comes to creamy soups, we still love having some chunky texture present, so we leave some of the cauliflower, mushrooms, and chickpeas whole here. The chowder just tastes more like a meal this way, but it could definitely also serve as a side in smaller portions. We’ll be showing the step-by-step process for preparing this chowder on our Instagram Stories later today, and we’ll also save it in our Highlights. Hope you try this one and have a great weekend :) Roasted Cauliflower and Mushroom Chowder   Print Serves: 6 Ingredients olive oil toasted sesame oil (optional) 1 yellow onion - chopped 1 medium carrot - cubed 1 stick of celery - sliced sea salt 3 cloves of garlic - minced 1 teaspoon smoked paprika 1 teaspoon nutritional yeast (optional) ¾ cup dried chickpeas - soaked overnight or up to 24 hours 8 cups purified water 2 bay leaves 1 large head of cauliflower - cut into bite-sized florets 10 oz crimini mushrooms - cut into quarters or eighths for bigger mushrooms freshly ground black pepper 1 cup frozen peas juice from 1 lemon fresh herbs - for garnish Instructions Preheat oven to 400° F (200° C). Warm a soup pot over medium heat. Add a generous drizzle of olive oil and sesame oil, if using. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Cook the vegetables for about 10 minutes, until soft. Add the garlic, smoked paprika, and nutritional yeast, if using, and stir around for about 30 seconds to 1 minute, until fragrant. Drain and thoroughly rinse the chickpeas and add them to the pot, stirring to coat. Add the water and bay leaves, bring the liquid up to a simmer and cook, with the pot lid askew, for 30 minutes. Taste a few chickpeas after the 30 minutes, they should be cooked and creamy inside. If the chickpeas are not yet done, cook them longer. This process can take up to an hour or even longer with some older chickpeas. Generously salt the chickpea broth towards the end of the chickpea cooking time. While the chickpeas are cooking, prepare two rimmed, parchment paper-covered baking trays. Place the cauliflower on one of the trays and the mushrooms - on the other one. Drizzle both the cauliflower and mushrooms with olive oil (or other roasting oil of choice), sprinkle with salt and pepper, and stir. Place both trays in the preheated oven and roast for 30-40 minutes, stirring halfway, until the cauliflower is soft and caramelized. The mushrooms will release water while roasting, so thats why using a rimmed baking tray helps. Once the chickpeas are cooked and the vegetables are roasted, add the cauliflower and mushrooms to the pot with the chickpeas, stirring to combine. Add about half of the soup to an upright blender, making sure to catch plenty of chickpeas, cauliflower, and mushrooms for creaminess. Blend until smooth and return the blended liquid to the soup pot, mixing everything together. Bring the soup back up to a boil and simmer for 5 more minutes for the flavors to merge. Turn off the heat and stir in the peas, which will thaw immediately in the hot soup. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve the chowder, garnished with fresh herbs, a drizzle of sesame oil or olive oil, and with a side of toasted sourdough bread or croutons. Enjoy! Notes You can also make this soup with canned chickpeas! Just use one to two 15 ounce cans of chickpeas and less water (start with about 5-6 cups). Since the chickpeas are cooked, you dont have to simmer them for 30 minutes. Otherwise, proceed as written out in the recipe. 3.5.3226 You might also like... Berry Creamsicles with White Chocolate Drizzle - Ice Cream Sunday Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway Chocolate Chip Cookie Dough Bites Babamesco Dip .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Roasted Cauliflower and Mushroom Chowder appeared first on Golubka Kitchen.

Mojito Moctail, Non-Alcoholic

March 22 2019 Manjula's kitchen 

  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber peeled deseeded and cubed - 2 tbsp mint leaves chopped, just the leaves - 4 tbsp simple syrup - 4 tbsp lime juice - 1/­­2 tsp ginger paste Also need, Ice cubes and Club Soda For Garnishing - Cucumber slices, lime wedges, mint leaves for garnish -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail, Non-Alcoholic appeared first on Manjula's Kitchen.

Mango Salsa (Fresh Mango Salad)

February 3 2019 Manjula's kitchen 

Mango Salsa (Fresh Mango Salad) (adsbygoogle = window.adsbygoogle || []).push({}); Mango Salsa (Fresh Mango Salad) Who doesn’t enjoy chips & salsa? This simple and colorful mango salsa is super easy to make! Its sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips or with a plate of tacos. You can even serve this as a fresh salad which will compliment a variety of meals!   - 1 ripe mango (peeled and cut into small cubes) - 1/­­4 cup red bell pepper (cut into small cubes) - 1/­­2 cup cucumber (peeled and cut into small pieces) - 1 Tbsp jalapeno (seeded and minced) - 1/­­4 cup fresh cilantro (finely chopped) - 1 Tbsp lime juice - 1/­­4 tsp cumin seed powder - 1/­­4 tsp salt (adjust to taste) -  In a serving bowl, combine mango, bell pepper, cucumber, cilantro and jalape?o. Drizzle with salt, cumin powder and lime juice, mix well. For best flavor, let the salsa rest for about 10 minutes. Notes: Mango salsa also can be served as salad and will compliment any meal. I enjoy Mango Salsa with Puries, and side of Mexican Rice. The post Mango Salsa (Fresh Mango Salad) appeared first on Manjula's Kitchen.

Dal Pakwan Chaat

January 5 2019 Manjula's kitchen 

Dal Pakwan Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Dal Pakwan Chaat This recipe is a little twist to an authentic breakfast delicacy in Sindhi homes. This style of serving makes this dish perfect for a gathering. I was inspired to do this recipe from when this was served to me in Jaipur while I was visiting my daughter-in-law family. For Pakwan - 1 cup all-purpose flour (maida, plain flour) - 1/­­4 cup fine sooji (samolina) - 2 Tbsp oil - 1/­­4 tsp salt - 1/­­4 tsp cumin seeds (jeera) For Dal - 3/­­4 cup chana dal (bengal gram) - 2 Tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­2 tsp salt - 1/­­2 tsp turmeric (haldi) - 1 Tbsp ginger chopped - 1 green chili chopped - 1/­­4 tsp black pepper - 1/­­4 tsp garam masala - 1/­­2 tsp mango powder (amchoor) For Garnishing - 1/­­4 cup tamarind chutney (check the recipe on my web site) - 1/­­2 cup cucumber chopped in small pieces Pakwan, Crispy This Puries -  Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer. - Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp. Cut them in 6 pieces giving them in triangle shape. - Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. - Fry few triangles at time not crowding them. Fry until both sides are a light golden-brown. Transfer triangles over paper towel, it will absorb the extra oil. For Dal -  Wash and soak chana dal for at least 2 hours in 3 cups of water. - Drain the water, heat the oil in pressure cooker over medium heat, when oil is moderately hot add cumin seeds. As seeds crack add dal, 2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat. - As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. - Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency. Serving Suggestion -  Serve pakwan with hot dal with drizzle of tamarind chutney, topping with cucumber. Cucumber gives them nice crunch. Notes:  After the triangle chips cool to room temperature they should be crisp. Chips can be stored in airtight container for 1 month. The post Dal Pakwan Chaat appeared first on Manjula's Kitchen.

Grilled Paneer

November 26 2018 Manjula's kitchen 

Grilled Paneer (adsbygoogle = window.adsbygoogle || []).push({}); Grilled Paneer (Indian Cottage Cheese Appetizer) Grilled Paneer makes for a great appetizer that compliments any main course dish. Grilled paneer is quick and easy to put together, making it the perfect party appetizer. I will be preparing this appetizer a lot this holiday season because it is perfect to serve at get together and bring to potlucks. - 1 1/­­2 cup paneer (cubed in 1 square and 1/­­2 thick) - 1/­­2 cup bell pepper (cubed, yellow and green to give the color) - 1/­­2 cup cherry tomatoes - 2 tsp oil - 1 Tbsp green chili (finely chopped, optional) - 2 Tbsp cilantro (finely chopped, hara dhania) - 1 tsp fresh lemon juice Spice Mix - 1/­­2 tsp salt - 1/­­2 tsp black salt - 1/­­2 tsp roasted cumin seed powder - 1/­­8 tsp black pepper - 1/­­8 tsp red chili powder -  Mix the spice mix and keep aside. you can make this spice mix in a large quantity and keep it ready to go whenever you need it. - Heat heavy flat frying pan on low medium heat, add the oil in to warm frying pan. Spread the paneer cubes dont over lap them. Grill the paneer from both sides, this should take about 2 minutes. Take them out from frying pan. - Use the same pan and grill the bell pepper, for about 2 minutes stirring occasionally, bell pepper will have some brown spots. Take them out from frying pan. - Use the same pan and grill the tomatoes for about 1-2 minutes, tomatoes will have some blisters. Take them out from frying pan. - In a bowl toss the paneer with spice mix, use the spice mix about in half the quantity, adjust for you taste, cilantro, green chili and lemon juice. - Serve the grilled paneer with side of bell pepper and tomatoes and sprinkle little spice mix over bell pepper and tomatoes. - A healthy and delicious appetizer is ready to serve. Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it. The post Grilled Paneer appeared first on Manjula's Kitchen.

Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita bread

June 19 2019 Vegan Richa 

Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita breadVegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Cucumber, warm toasted Pita bread. Great Appetizer for parties or potluck. Vegan Nutfree Recipe Jump to Recipe These Mediterranean inspired nachos are super easy to put together. They are refreshing and so delicious with the various textures and flavors. Some toasted pita bread, warm shawarma spiced chickpeas, veggies, olives or sun dried tomato, and a generous helping of tzatziki! You can also switch up the toppings with some hummus and tahini dressing. Add other veggies such as chopped juicy tomatoes and onions. These Nachos can be made gluten-free with glutenfree flatbreads or veggie chips. They also make a great summer meal. What do you like on your Pita Nacho Bowl!Continue reading: Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita breadThe post Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita bread appeared first on Vegan Richa.

Vegan Gyros with Mushrooms and Tzatziki

June 13 2019 Vegan Richa 

Vegan Gyros with Mushrooms and TzatzikiVegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro “meat” and 5 Minute Vegan Tzatziki. Vegan Nutfree Recipe. Can be Gluten-free. Jump to Recipe Wraps and Bowls are my choice of food in Summer and these refreshing Gyros fit right in! Mushrooms are cooked with just 4 ingredients, some vegan worcestershire sauce, shawarma blend, garlic and onion. Once caramelized, they make a flavorful filling for the wraps. Add toppings of choice such as sliced onion, cucumber, tomato and some lettuce or greens. The Tzatziki takes just 5 mins and a few ingredients. Tofu, Garlic, lemon juice, vinegar, salt , dill and cucumber, process and done! Warm up the pita breads, fill up and serve. See Recipe notes to make without tofu. You can also make a bowl with toasted pita bread and the filling and toppings and tzatziki to dress. Add other dressings such as hummus. There is no added oil in the filling and the tzatziki and the recipe will be oilfree if you use oilfree flatbreads. The gyro filling is easy and so delicious with my homemade shawarma blend. You can also use seitan, soycurls or jackfruit to make the filling. Lets make a big batch of these gyros!Continue reading: Vegan Gyros with Mushrooms and TzatzikiThe post Vegan Gyros with Mushrooms and Tzatziki appeared first on Vegan Richa.

Buffalo Chickpea Salad Sandwich

May 30 2019 Golubka Kitchen 

Buffalo Chickpea Salad Sandwich It seems like we come back every year with a bean salad idea similar to today’s buffalo chickpea variation (see this sandwich and this salad). Beans do so well when combined with all kinds of sharp, punchy ingredients, like pickled items, herbs, and spices. Dressed up like this, they make for a flavorful and satiating component to include in sandwiches, bowls, salads, etc. They last a while in the fridge, which makes them great for meal prep and generally for thinking ahead. This buffalo chickpea version features a balance of spicy, savory, sweet, and briny. It’s especially delicious in a sandwich format, but it can definitely be enjoyed a bunch of different ways. The chickpeas are mashed and dressed with buffalo sauce, lemon juice, mustard, etc., and bulked up with pieces of roasted red pepper, olives, red onion, celery, and dried cranberries (which provide perfect little pockets of sweetness). Most of the ingredients here are pantry items for us/­­things that we almost always have in the fridge, so this type of lunch-saver is always at an arm’s reach. Maybe that’s the case for you as well? We hope you’ll give this one a try :) Buffalo Chickpea Salad Sandwich   Print Serves: around 6 sandwiches Ingredients 3 cups cooked chickpeas (2 15 oz cans) 3 roasted red bell peppers - cut into bite-sized pieces juice from 1 lemon 2 tablespoons to ¼ cup Buffalo hot sauce 1 tablespoon Dijon mustard 1 tablespoon olive oil ¼ cup olives and capers or just olives - chopped packed ¼ cup dried cranberries - chopped 1 large celery stalk - finely chopped ¼ of a red onion - finely chopped 1½ teaspoon garlic powder 1½ teaspoon onion powder handful of herbs of choice like dill, basil, parsley, chives - chopped salt and pepper - to taste Instructions Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture. Add the lemon juice, hot sauce, mustard, olive oil, olives/­­capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor. Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/­­tomato slices, or in salads, bowls, etc. Enjoy! Notes Buffalo hot sauce varies greatly in hotness from brand to brand, so taste as you go when you add it, until you have the desired level of heat. 3.5.3226 The post Buffalo Chickpea Salad Sandwich appeared first on Golubka Kitchen.

Fantastic Falafel

May 13 2019 Meatless Monday 

These flavorful patties are fun served family style. Letting everyone have the opportunity to assemble their own distinct creation is an excellent way to inspire kids to enjoy their food. If you like your falafel slathered with a savory spread, consider adding either hummus or eggplant dip to your offerings. For a super-simple tahini sauce option, whisk some water, a tablespoon at a time, into 1/­­2 cup tahini until it reaches the desired consistency, then season to taste with garlic powder, a squeeze of lemon juice, and salt. This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet , by Suzy Amis Cameron. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the falafels - 1/­­4 cup plus 1 tablespoon olive oil - 1 onion, chopped - 4 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/­­4 teaspoon ground turmeric - 4 cups cooked chickpeas, rinsed and drained - 1/­­2 cup whole wheat flour - 1/­­4 cup chopped fresh parsley - 1/­­4 cup chopped fresh cilantro - 1 teaspoon salt - For serving - 6 whole wheat pitas - 12 butter lettuce leaves - 1 cup chopped tomatoes - 1/­­4 cup chopped red onion - 1/­­4 cup Kalamata olives, pitted and chopped - 1 cup chopped cucumbers     In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and turmeric. Cook until the onion softens, 4 to 5 minutes. Transfer the onion to the work bowl of a food processor fitted with the metal blade. Add the chickpeas, flour, parsley, cilantro, and salt. Pulse until smooth, stopping occasionally to scrape down the sides of the bowl. With a clean paper towel, wipe out the pan you used to cook the onion. Heat 1 tablespoon of the oil over medium-high heat. Using a tablespoon measure, carefully place heaping scoops of the falafel mixture in the skillet. Do not overcrowd the pan (six at a time is ideal). Cook the falafel until golden brown and crispy, 3 to 4 minutes per side. Transfer the cooked falafel to a baking sheet and cover loosely with foil. Repeat with the remaining falafel mix, adding 1 tablespoon of the remaining oil to the pan before each batch. Serve the falafel family style and let each person build their own sandwich by topping their pita with the falafel and lettuce, tomato, onion, olives, and cucumber as desired.   The post Fantastic Falafel appeared first on Meatless Monday.

Have a Meatless May with these 9 Seasonal Recipes

April 29 2019 Meatless Monday 

Have a Meatless May with these 9 Seasonal RecipesSpring is in full swing! Tree buds are beginning to blossom and the produce aisle is overflowing with seasonal crunchy, colorful offerings that had been hibernating all winter. This season is packed with tasty ingredients for impeccable, meatless recipes. Colorful cauliflower hummus, a vibrant spring pasta and a veggie-packed vegan quiche are just some of the stars of this weeks recipe roundup. Theres no better way to celebrate the seasons changing than by cooking up something fresh and in season, dont you think? Roast Purple Cauliflower Hummus from Habits of a Modern Hippie Green Spring Pasta from Parsnips and Pastries Chili Lime Jackfruit Tacos from Simply Healthyish Vegan Quiche from Happy Kitchen.Rocks Cucumber, Avocado & Sweet Pea Chilled Summer Soup from Mango Tomato Rhubarb Almond Bars from Robin Asbell Fresh Green Smoothie from Picky Diet Pasta Primavera from Su’s Healthy Living Asian Green Bean Salad from The Quotable Kitchen Invite your friends and family to join you in a celebration of spring with these plant-based recipes. If youre looking for other meatless recipe inspiration,  check out our recipe gallery . 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. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Have a Meatless May with these 9 Seasonal Recipes appeared first on Meatless Monday.

Spring Quinoa Fruit Salad

March 31 2019 Manjula's kitchen 

Spring Quinoa Fruit Salad (adsbygoogle = window.adsbygoogle || []).push({}); Spring Quinoa Fruit Salad Spring Quinoa Fruit Salad just perfect for the start of Spring! This is a vibrant, fresh fruit salad with quinoa and homemade ginger and lemon dressing. It is the perfect go-to recipe if you are looking for something simple, light and refreshing in this warmer weather. The quinoa and fruit make it a healthy choice for those who want to eat clean. It also makes for a beautiful presentation, with the watermelon, mangoes, and avocado! - 2 cup spring salad (this is mix of several greens) - 1/­­3 cup quinoa (cooked quinoa is cooked just like rice) - 1 cup watermelon (cut into byte size cubes) - 1 cup mango (cut into byte size cubes) - 1/­­2 cup cucumber (cut into byte size cubes) - 1/­­2 avocado (cut in small pieces ) For Dressing - 1 Tbsp vinegar (I am using rice vinegar) - 1 Tbsp lemon juice - 1 Tbsp olive oil - 1 tsp sugar - 1/­­2 tsp salt - 1/­­4 tsp black pepper - 1 tsp ginger juice* -  For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester and squeeze the juice with fingers. - Cook the quinoa like rice 1-part quinoa to 2 parts of water. After quinoa and water comes to boil reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool. - In a salad bowl layered all the ingredients, spread the greens, watermelon, mango n cucumber, avocado sprinkle the quinoa and drizzle the salad dressing.  Suggestions:  use your choice of fruits, salad measurements are just for suggestion, Quinoa, can be prepared in advance, I make quinoa always extra and I use the quinoa with almost every salad I make. Salad dressing also can be prepare in advance, this is very light dressing. I make this dressing in large quantity, I always have ready to use. The post Spring Quinoa Fruit Salad appeared first on Manjula's Kitchen.

Mojito Moctail (Non-Alcoholic Drink)

March 22 2019 Manjula's kitchen 

Mojito Moctail (Non-Alcoholic Drink)  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber (peeled deseeded and cubed) - 2 Tbsp mint leaves (chopped, just the leaves) - 4 Tbsp simple syrup - 4 Tbsp lime juice - 1/­­2 tsp ginger paste For Garnishing - cucumber slices - lime wedges - mint leaves for garnish Also need - ice cubes - soda water -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail (Non-Alcoholic Drink) appeared first on Manjula's Kitchen.

Impossible Meatless Kefta with Tamarind Chutney

March 11 2019 Meatless Monday 

Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando . Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.   Serves 4 - Ingredients - 16 oz. Impossible Burger(R) (or Beyond Burger(R)) - 1 tablespoon coriander mint chutney (recipe below) -  1/­­4 cup tamarind date chutney (recipe below)   - Coriander Mint Chutney - 1/­­8 cup fresh mint* - 2 cups cilantro -  1/­­4 cup onion -  1/­­2 teaspoon toasted coriander seeds - 1 tablespoon fresh crushed garlic - 1 tablespoon fresh minced ginger - 2 tablespoons fresh lemon juice - 2-3 tablespoon water or as needed to make the chutney of a pesto consistency - 1 teaspoon cumin seeds toasted - 1 Tablespoons diced jalape?o - Salt and pepper to taste - *Use up to 1/­­2 cup, depending on your preference for mint in savory dishes.   - Tamarind Date Chutney - 1/­­2 cup tamarind paste - 1 cup dates pitted - 1 cup apple juice - 2 c water or vegetable stock -  1/­­2 teaspoon cumin - 1 Tablespoon Garam Masala -  1/­­2 teaspoon chili powder -  1/­­2 teaspoon coriander -  1/­­2 teaspoon fresh ground ginger - 1 teaspoon fresh crushed garlic - 1 teaspoon salt - 1/­­4 cup coconut milk solids - 1 teaspoon Coconut oil   - Carrot Achar - 1 pound carrots - 1 Tablespoon whole cardamom pods - 1 teaspoon whole black peppercorn - 1 each cinnamon stick - 3 each bay leaves -  1/­­2 teaspoon mustard seeds -  1/­­2 teaspoon coriander seeds -  1/­­2 cup Late Harvest Riesling Vinegar (or sweet vinegar) - 1 cup water -  1/­­4 cup honey -  1/­­4 cup white vinegar - 1 whole cucumber   Instructions 1. Preheat the oven to 375° F. 2. Mix defrosted Impossible Burger(R) or Beyond Burger(R) with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs). 3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes. 4. Serve with tamarind chutney (see below. 5. Plate with carrot achar (see below).   Coriander Mint Chutney 1. Toast coriander seeds. 2. Cut the stems away from the cilantro and discard stems. 3. Pull the mint from the stems. 4. Place all ingredients in food processor and blend until consistency of pesto. 5. Add a small amount of water to gain the consistency desired.   Tamarind Date Chutney 1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/­­vegetable stock, dates, and tamarind paste. 2. Cook on a low heat, stirring constantly. 3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris. 4. Add the coconut solids or a small amount of coconut milk. 5. Season with salt to taste.   Carrot Achar 1. Peel carrots and use a mandolin to cut into long thin strips. 2. Lightly toast the spices in a dry pan over medium heat. 3. Wrap the spices in a cheese cloth to create a spice sachet. 4. Mix water, sugar, salt, and vinegar. 5. Add the spice sachet and bring the mixture up to a simmer. 6. Before the mixture starts to boil, remove from heat and add the fresh carrots. 7. Let stand for 1 hour. 8. Place in a container and chill. 9. Leave the spice sachet in the liquid for best flavor. The post Impossible Meatless Kefta with Tamarind Chutney appeared first on Meatless Monday.

Easy Curried Sweet Potatoes and Tofu

January 14 2019 VegKitchen 

Easy Curried Sweet Potatoes and Tofu Once you have your sweet potatoes ready, this delicious curried combo made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a raita, a perfect accompaniment! Continuing reading Easy Curried Sweet Potatoes and Tofu on VegKitchen

The Epic Travel Salad

January 4 2019 My New Roots 

The Epic Travel Salad   When I saw the number, I couldnt believe it: 29 hours. It was undoubtedly going to be one of the longest travel days of my life. Ive been to Bali twice before, but always from Copenhagen, which is about half the distance from Toronto. I almost gave it a second thought since spending that amount of time sitting upright just felt like it might end me, but the retreats were booked, and there was no backing out! I knew what would get me through, and that was food. Lots and lots of delicious, nourishing, consciously-created food. I always always make a point of preparing meals for traveling, since eating mini, microwaved mystery munch seriously kills my vibe. Plus, the amount of calories in one of those airplane trays is barely enough to get me through one romcom and you know that Im watching at least five in a row. When youre about to face any length of time on an airplane, there are a few things to take into consideration. First, fill your snack pack with foods that are hydrating: cucumbers, romaine, bell peppers, carrots, apples, oranges, celery, berries, grapes, and melon. Depending on where youre traveling to, it can help to have the fruits and veggies already prepared or sliced, since some countries wont let you bring in whole fruits and veg, but they will let you bring them in if they look ready to eat. It sounds nonsensical, but it works! I love having huge vegetable salads with lentils and /­­ or whole grains to keep me full too, since I have a tendency to stress-eat when Im in transit and will totally mow down a bag of chips if theyre put in front of me (okay, sometimes I also eat those chips, and that is okay too, but I notice that it always prolongs my jetlag). For other filling munchies, I like my almond flour cookies, nuts like pistachios or walnuts, and granola – especially crossing so many timezones, which requires breakfast-y things. Veggie sticks are also nice, light fare that keep my crunch cravings under control.     As you can see from the photo, I bring my food in reusable containers, use washable wooden cutlery and a straw, all of which are convenient to have once Im at my destination to use for my own cooking and storage. I also always have my 800-ml water bottle with me when I travel. Ive mentioned it in previous posts, but it begs repeating: jetlag is exacerbated by dehydration, and drinking about half a liter (16 oz.) per hour of flight will make such an immense difference, you may never experience jetlag again. I used to suffer terribly from exhaustion for days post-travel (which really ruined my trip when it was a short one), and now its no big deal. I arrive, wait until a mildly appropriate time to go to bed, and wake up feeling about as normal as one could hope to. Yes, youll have to make friends with the flight attendants, since they are the keepers of the water, but go visit them at the back of the plane every so often for a refill, treat them like humans, and youd be amazed at how accommodating and helpful they are. Make sure you fill your bottle before landing as well, since you never know how long it will take for you to get through customs, baggage claim and the taxi line. It always pays to have hydration close at hand. Avoid the plane food if you can, since it is overly salted and often has added sugar. Our taste buds are actually less receptive at high altitudes, due to low air pressure, low humidity, and high levels of white noise. Yup - that is an actual thing. The way our brains interpret flavour signals is impaired, therefore, things taste different, so airlines pump up the levels of salt and sugar in their food to make them taste the way they would at ground level. If you ate that travel-sized chicken or pasta at your dining room table youd be surprised at how exaggerated the flavours were.     Why is this the most epic travel salad? Because its got All. The. Things. Rich, hearty beets, protein-rich and satiating lentils, so its filling, but its not going to leave you feeling stuffed. And because of that whole flavours-being-less-powerful-at-high-altitudes thing, I endeavoured to add as many potent tastes as possible. Lemon, pomegranate, parsley, cumin seeds, and olives are like flavour fireworks that you can safely ignite at 30,000 feet. There is a Middle Eastern vibe going on for sure, and the multitude of textures tick every single box. You dont want your mouth getting bored while youre hurtling through the sky, and this combination will ensure that each bite is a surprise party. Olives that come without their pits are often mushy and less flavourful, so I always opt to remove them myself, or leave them in until I eat them. The problem with leaving the pits in the olives in this situation, is finding a place to put them on your teeny table real estate (the airsick bag is a great option, just sayin...and yes, Ive really thought of everything). If you do want to remove them beforehand, its easiest to do so by smashing the olive with the flat side of a knife blade, then simply pulling the pit out. You can roughly chop the olives from there. If you dont have any black lentils, Du Puy or French lentils work just as well, with green and brown lentils as a passable fallback. I dont dig these types of lentils in salads since they tend to be water-y and dilute the flavour of the dressing, but if it keeps you from making a special trip to the store, by all means just use them. And normally I wouldnt include alliums in a plane salad since your neighbours might give you the stink eye when you pop open your lunch box, but Ive tempered their potency by pickling them ever-so-slightly. This is done in the same container that youre going to put your salad in, preceded by mixing up the dressing right in there too. Easy peasy! I guess I should mention that this salad is not just delicious on a plane - its also fabulous enjoyed at ground level. Perfect for road trips, picnics, school or office lunches, just make sure you make it the day before so that all the ingredients are cool. If you travel with this salad on the warm side, it could spoil in transit.     Maybe its a bit strange to have a travel salad as the first post of the year, but Im a bit tired of the whole new year, new you rant. People expect me to talk about cleansing or detoxing in January, and although Im all for reflecting and re-evaluating ones lifestyle choices, Im a bit bored of the narrative saying that the first day of the new year is the time to atone for all our dietary sins. Why do we need a specific day to act as a reason to start treat ourselves well? If there a New Years resolution to pull out of this post, it should be to resolve to make yourself delicious food when you go anywhere. Avoid the overpriced convenience food, no matter how healthy it is, since nothing sold in a package will ever compare to the freshness, or high-vibrational energy of food youve lovingly prepared for yourself. Case closed! If you’d like more travel food recipes, tips, and inspiration, check out my two previous articles here and here.       Print recipe     The Epic Travel Salad Makes enough for 2-3 meals Ingredients: 3/­­4 cup /­­ 170g dry black /­­ beluga lentils, soaked overnight if possible 2 1/­­2 pounds /­­ 1200g beets 1 shallot, sliced into rings 1/­­2 tsp. fine sea salt zest and juice of 1 large organic lemon 1 Tbsp. apple cider vinegar 1 Tbsp. cumin seeds 1/­­3 cup /­­ 60g pumpkin seeds 1 tsp. honey (vegans sub with maple syrup) 3 Tbsp. cold-pressed olive oil heaping 1/­­2 cup /­­ 80g pomegranate seeds heaping 1/­­2 cup /­­ 100g olives, with pits 1 cup /­­ 25g parsley 1/­­2 tsp. flaky salt, or more to taste 1 small head romaine lettuce Directions: 1. Preheat oven to 400°F /­­ 200°C. Place whole beets (with the skin on) on a rimmed baking sheet and roast for around 45-60 minutes, until you can easily insert a sharp knife into the center (baking time depends on the size of your beets). Remove from oven, let cool completely, then slip the skins off. Slice into bite-sized batons. 2. While the beets are roasting, cook the lentils. Drain and rinse well (if youve soaked them overnight), and place them in a pot, cover with plenty of fresh water, and bring them to a boil. Reduce to simmer, place a lid on the pot, and cook until tender (about 15-20 minutes if youve soaked them, a little longer if you havent). Salt the lentils a few minutes before theyre done - if you salt them at the beginning of cooking, the skins will be tough and theyll take longer to soften. Drain and rinse lightly. Set aside. 3. While the lentils are cooking, prepare the dressing. Slice the shallot into very thin rings, then place them in the container that youre going to use to store the salad. Add the salt and combine them well. Wait about 2 minutes, then add the lemon zest, juice and apple cider vinegar (these ingredients will lightly pickle the shallots, plus act a as a base for your dressing). 4. In a dry skillet over medium heat, toast the cumin seeds until fragrant, set aside to cool. Without washing the pan, toast the pumpkin seeds until fragrant and popping, then set aside to cool. 5. Back to the dressing: whisk in the honey and olive oil. Add the prepared beets, lentils, pomegranate seeds, olives, parsley, toasted cumin seeds, pumpkin seeds and flaky salt. Fold to thoroughly combine. Taste and add more salt if necessary (remember that the ingredients will absorb some salt while marinating, and that it will taste milder in the air). 6. You can either chop the romaine lettuce up and place it on top of the salad (dont mix it in - it will get totally mushy), or you can leave the head whole and peel off the leaves and use them as little salad boats. If youre going for the latter, wrap the washed head in beeswax cloth to keep it fresh. The Wild Heart High Spirit Retreats are starting tomorrow, and I cannot wait to embrace each of the women who have traveled from every corner of the earth to join us here in Bali. We are going to eat the most delicious food, practice yoga, dance, laugh, learn, and celebrate the joy of being alive together! We have one space left for the second week, so if youre interested in joining us in tropical paradise, please visit our site for more information. Peace and blessings for an abundant, healthy, vibrant year ahead. Thank you for being here. I love you. xo, Sarah B The post The Epic Travel Salad appeared first on My New Roots.

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice

October 24 2018 My New Roots 

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice   Ive now been blogging for eleven years (11years!!!). And in those eleven years, you know what Ive learned about you? You love sweet potatoes. You love tahini. And you love sauce. And if I post anything with those things - or even better - a combination of those things, I know its going to go over well. I often get preoccupied with making my recipe posts totally out there with crazy ingredients, involved techniques, and lose sight of the fact that a lot of you like really simple things too. Just like me. And just like me you like sweet potatoes and tahini and sauce. The sweet potato wedges with tahini-honey sauce and everything bagel spice that I posted on Instagram drew many requests for the recipe. I thought it would be way too easy, but your encouragement reminded me that its okay if its easy! We all have a place for uncomplicated in our lives.     I was first introduced to everything bagel spice while teaching cooking classes down in the states this past summer. One of the women in the group proclaimed that it took avocado toast to the next level, and after trying it once, I was totally hooked. She gave me two jars of the flavour confetti before I flew home, and I have just recently shaken out the last grain of salt. Without a clue on where to buy such a random thing in Canada, I set out to make my own - only I decided to be highly practical and mix up a laughably large batch because it is literally good on everything. For those of you who arent familiar with everything bagel spice mix, its the simplest combination of flaky salt, onion flakes, garlic flakes, sesame seeds, and poppy seeds, which classically tops an everything bagel. It doesnt sound like that much, but trust me, if it can make a white, doughy   this blend far more than the sum of its parts. A generous sprinkle on any dish makes it all that much more dimensional, seasoned, and delicious. My favourite applications for it include sliced garden tomatoes, cucumber, steamed green beans, roasted beets, goat cheese, cauliflower, popcorn, green salads, steamed brown rice or quinoa, eggs, hummus, and sweet potatoes...you see where Im going with this. Maybe its faster to write a list of the foods that it wouldnt be good on? Chocolate cake. There, that was easy.     But Im actually here to talk about sweet potatoes. These gorgeous golden roots are now in season, and the last local tubers being pulled from the earth as I write this. Since I live so close to a number of organic farms here in Ontario, I thought it would be fun to go see them being harvested. I called around my area to see if anyone still had them in the ground, and I got lucky when one place, Fiddlehead Farm, called me back with good news and an invitation out to their field. Fiddlehead Farm is run by a tribe of boss women who support over 150 local families through their CSA program, and hold stands at four different markets. These ladies are busy, and growing a diverse range of vegetables, greens, and herbs that seemed to stretch on for miles. I could tell from walking around the property how passionate they were about their work, and how deeply they care for their little corner of the earth. What an inspiration! Heather, the farms co-owner, hopped off her tractor to introduce herself and show me the goods. She pulled back a tangle of stems and gave a good yank to unearth a juicy bunch of sweet potatoes, all clumped together like a vegetable cuddle puddle. Jackpot! She said it had been a really good year for this particular crop, and right under my feet were literally hundreds of roots waiting patiently to be harvested before the impending frost. Seeing how things grow and meeting the people that work so hard to bring these food gifts to us gives me a deeper appreciation for every bite I take.     Sweet potatoes are nutritional powerhouses, as one of natures best sources of beta-carotene. Beta-carotene is a carotenoid form of vitamin A - an essential anti-inflammatory and antioxidant nutrient. The intensity of a sweet potatos orange flesh is a direct reflection of its beta-carotene content, so find the most vibrant ones you can, and dig in. Remember that you need a little fat to help your body absorb beta-carotene, so a drizzle of olive oil, or dousing your taters in a sauce like the one in this recipe is an important step in receiving those life-giving nutrients. Not a bad deal if you ask me. Sweet potatoes can be enjoyed roasted, steamed, sautéed, or even eaten raw, but however you choose to eat them, keep those skins on! The skin of a sweet potato is loaded with extra fiber to regulate blood sugar and support digestion, potassium to maintain normal blood pressure, and iron to deliver much-needed oxygen to your cells. Scrub sweet potatoes firmly with a soft vegetable brush - you want to remove the dirt but not take the skin away. When purchasing sweet potatoes, look for smooth, even skin without bruises or soft spots. Avoid buying sweet potatoes that are in the fridge, since cold temperatures negatively affect their flavour. Once you get them home, store them in a dry, and well-ventilated place away from a hot spot (like near the stove or on top of the fridge). Instead of keeping them in plastic, which can cause them to mold, store them in an open paper bag to extend their life.   Some notes on the recipe. Other methods Ive seen online for everything bagel spice do not suggest toasting the seeds beforehand, and I think this is a major miss. It makes a huge difference giving the sesame and poppy seeds a quick tour in a hot pan to coax out more of their flavour. If youre in a rush or simply cant be bothered, thats fine, just know that youll be missing out on some bonus taste points. And if you dont want to make three cups of the mix to start, simply half, or even quarter the recipe. I am pretty confident that youll love it though, especially once you try it on avocado toast. The Tahini Honey Sauce makes about one cup (250ml), which is plenty to cover the sweet potato wedges, but make a double batch if you want a great staple dressing for the week ahead. Its delicious on simple green salad, folded into cooked grains, drizzled over roast vegetables, or on avocado toast. The honey taste is present, but not overpowering, so feel free to add more if you want to ramp up the sweetness. For a vegan version, use maple syrup or date syrup in its place.       Print recipe     Sweet Potato Wedges with Tahini- Honey Sauce and Everything Bagel Spice Serves 4 Ingredients: 3 medium organic sweet potatoes (about 1 1/­­2 lbs. /­­ 650g) coconut oil (expeller-pressed and flavour-neutral) sea salt flat-leaf parsley and /­­ or cilantro for garnish chili flakes toasted pumpkin seeds Tahini-Honey Sauce (recipe follows) Everything Bagel Spice Mix (recipe follows) Tahini-Honey Sauce Makes 1 cup /­­ 250ml Ingredients: 1/­­3 cup /­­ 80ml tahini 1/­­3 cup /­­ 80ml water 2 Tbsp. freshly squeezed lemon juice 1 Tbsp. extra virgin cold-pressed olive oil 1 Tbsp. raw liquid honey (substitute with maple syrup for a vegan version) 1 small clove garlic, minced 1/­­4 tsp. fine sea salt Big Batch Everything Bagel Spice Mix Makes 3 cups /­­ 430g Ingredients: 1/­­2 cup /­­ 80g garlic flakes 3/­­4 cup /­­ 85g onion flakes 3/­­4 cup /­­100g sesame seeds (any colour you like) 1/­­2 cup/­­ 85g poppy seeds 1/­­2 cup /­­ 80g flaky sea salt (I used Maldon) Directions: 1. Preheat oven to 400°F /­­ 200°C. 2. Scrub the sweet potatoes well under running water. Slice them lengthwise into wedges of your desired thickness. Place them on a baking sheet with space between them (if theyre too close together theyll steam each other and get soggy), and roast for about 20-25 minutes, depending on their size. Remove from the oven when fork-tender. 3. While the sweet potatoes are roasting, make the Tahini-Honey Sauce by placing all the ingredients in a blender and blend until completely smooth. Taste and adjust seasoning if necessary. To thin, add a little water and blend or stir until the desired consistency is reached. Store leftovers in the fridge for five days. 4. Make the Everything Bagel Spice Mix In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool. In a large jar combine the cooled sesame and poppy seeds, garlic flakes, onion flakes, and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 month. 5. To serve, drizzle the Tahini-Honey Sauce over the sweet potato wedges (you can keep them on the baking sheet or plate them as desired), then sprinkle generously with the Everything Bagel Spice Mix, and top with fresh herbs, toasted pumpkin seeds, and chili flakes (but get creative, these are just suggestions!). Enjoy. I want to sign off with a sincere thanks for the past eleven years of support from all of you. It’s hard for me to believe that I’ve been creating in this space for so many years now (I’ve never done anything for this long!), but I wouldn’t have the motivation to keep going if it weren’t for your curiosity, enthusiasm, and appetite for the heart work I put in here. I know that I’ll stay hungry if you do Let’s keep going, together. In sincere gratitude and love, Sarah B. *   *   *   *   *   * I have great news, dear friends! Due to the overwhelmingly positive response to the Life-Changing Loaf Subscription Box, we have reopened the sales so that you can still receive (or give!) the box before the holiday season. Click here for more information, and to subscribe. Thank you very much for your ongoing support of My New Roots! The post Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice appeared first on My New Roots.


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