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Roasted Eggplant Wedges with Herbed Pistachio Millet

Masala Paratha (Besan Ka Masala Paratha)

49 Savory Vegan Breakfast Recipes to Start Your Day Right

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dairy vegetarian recipes

49 Savory Vegan Breakfast Recipes to Start Your Day Right

September 12 2017 Oh My Veggies 

Think giving up eggs and dairy means an end to hearty, savory breakfasts? Think again! Try these 49 delicious vegan savory breakfast recipes.

Quick And Easy Homemade Granola

September 7 2017 Happy Cow veggie blog 

Granola makes for a super healthy snack or breakfast – pair it with non dairy yogurt, add it to a smoothie, or eat it as cereal! Pick Up Limes has a great recipe for homemade vegan granola that we loved so much we had to share it. It’s quick and easy, and is packed full of healthy goodness. Check out the recipe video below to see how it’s made: Read the full recipe here. The post Quick And Easy Homemade Granola appeared first on The Veggie Blog.

Vegan Cheesy Grits and Greens with Smoky Mushrooms

September 5 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Grits and Greens with Smoky MushroomsThe addition of nutritional yeast and a little vegan butter give these Cheesy Grits and Greens with Smoky Mushrooms a cheesy flavor without dairy products. If you like, you may add 1/­­2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether theyre fresh or frozen.   Cheesy Grits and Greens with Smoky Mushrooms - 1 cup quick-cooking grits - 2 teaspoons vegan butter ((Earth Balance)) - 2 tablespoons nutritional yeast - Salt and ground black pepper - 1 tablespoon olive oil - 4 scallions (, minced) - 3 garlic cloves (, minced) - 8 ounces mushrooms ((any kind), sliced or chopped) - 1 teaspoon liquid smoke - 1/­­2 teaspoon smoked paprika - 2 cups chopped fresh or frozen greens ((thawed and squeezed, if frozen)) - 1/­­2 cup vegetable broth - Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm. - While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.   The post Vegan Cheesy Grits and Greens with Smoky Mushrooms appeared first on Robin Robertson.

Meatless Monday Interviews Michelle Cardulla

September 4 2017 Meatless Monday 

Meatless Monday Interviews Michelle Cardulla As a citizen of Rochester, artist and educator Michelle Cardulla is an active part of the Meatless Monday cause in Upstate New York. She provides cooking classes and outings for kids as well as recipes for them to take home to their parents, sometimes teaming up with Super Bowl champ Roland Big Ro Williams. We spoke to Michelle about how her efforts are making a difference in Upstate New York and how she hopes to spread even more awareness of Meatless Monday and make Rochester a Meatless Monday city. Meatless Monday: What made you choose the vegetarian lifestyle? Michelle Cardulla: Well, it was actually because of an ex-boyfriend, embarrassing to say. I didn’t eat a lot of meat, but I’m half Colombian, half Italian so there was always meat around, such as chorizo and foods like that. But I love to cook and he was vegan, so I immediately switched. Then I realized that this is better food and the whole concept about Meatless Monday is that it’s good for you, it’s good for the planet and good for the animals. So it happened instantly, and now I’m just hooked and crazy about it. How do you feel about being a vegetarian in upstate New York? We do have several places that offer vegan food that also have meat. But you find out that chefs really love the chance to make vegetarian and vegan dishes if you go a little early or call ahead and request it. There’s one place that we go to with friends, and we call the chef a day in advance and say, “Just cook us whatever you want.” He loves the challenge. All chefs are kind of into it if you give them a little bit of a heads up and aren’t demanding. You also work a lot with kids. How do kids respond to Meatless Monday, or meatless as a rule? We know that kids don’t like rules, but they will do something that might be cool and different and experimental. Is that how you sell it to them? I try to never treat it like a rule. For example, when Im doing an art project with them, instead of Hold the paper the hamburger way I say “the veggie burger way,” and they laugh. So I make it something fun and they ask, “Veggie burger, what do you mean?” I said, “Well I’m a vegetarian so I hold it the veggie burger way.” It’s a win-win, and it’s always positive. Then the food has to taste great. No ones going to say, “I want steamed broccoli.” It’s got to be good. First it has to taste good, then it’s vegetarian or vegan, not the other way around. Otherwise you’ve lost the kids. And involving them in the cooking is probably really fun, because then it’s not just food, it’s a project. Exactly. I did a cooking class a few years ago and we made burritos, which are very easy to make with meatless crumbles and vegan cheese. Everyone got to make their own. Then I told them that there was no meat and no dairy in their burritos and they were shocked. They were quite young, so they’re learning the words Meatless Monday, vegetarian, vegan at an early age and having a great experience. We have a Kinderfarmin event where we take them on a field trip with a picnic and they get to pet animals. I mean, food, animals - you got them! They’ll never forget that. So you just talked about how easy it is to sell kids on Meatless Monday. What about their parents? You know, I don’t really deal with the parents that much. But I try to send them home with little things like a little recipe. Adults are a little bit tougher than the kids because they’re stuck on what they want. You’ve worked with Roland Big Ro Williams, and I think one of the most effective things in the vegetarian scene is having powerful, successful athletes proudly proclaim their vegetarianism or veganism. Has working with athletes such as Big Ro made a difference in this? He’s a hero! He’s a guy who won the Super Bowl. He gets up there and does his speeches, saying “Miss Michelle’s over there cooking up vegan food and I’m a vegan.” That is worth a million dollars. When celebrities say it, when athletes say it, people want to emulate them. They want to be like them. So the more celebrity and sports people saying that they’re vegan, the better. Especially the people with big muscles showing that they’re vegan! What’s your ideal goal for Meatless Monday in Rochester by the end of 2017? First of all, I’d like to make it a Meatless Monday city. I think we can do that because I think I can talk the mayor into supporting it. I also want to get the restaurants involved and continue my programs with kids. Keep on spreading the word and building awareness of Meatless Monday. I want everybody to know what Meatless Monday is. This interview has been edited and condensed. The post Meatless Monday Interviews Michelle Cardulla appeared first on Meatless Monday.

Delectable Vegan Thanksgiving Desserts

August 24 2017 VegKitchen 

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

Blueberry Crumble Cheesecake

August 18 2017 Veganpassion 

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

Vegan Black Forest Shake

August 13 2017 Vegan Richa 

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

Vegan Poutine (Gravy-Covered Cheese Fries)

August 3 2017 VegKitchen 

Vegan Poutine (Gravy-Covered Cheese Fries) Poutine is a Canadian fast-food specialty with roots in Quebec. Basically its French fries smothered in gravy and covered with cheese, or rather, cheese curds -- whatever those are. This vegan poutine recipe swaps out a beefy gravy for a veg version, and nondairy cheddar shreds for the curds. Admittedly, poutine (vegan or not) is […] The post Vegan Poutine (Gravy-Covered Cheese Fries) appeared first on VegKitchen.

20 Vegan Instant Pot Recipes

July 24 2017 Vegan Richa 

20 Vegan Instant Pot Recipes20 Vegan Instant Pot Recipes with no fake meats, no soy, no dairy. Instant Pot Vegetarian Recipes to cook up as meals. Vegan Gluten-free Soyfree.  Instant Pot  is a 1 pot cooking appliance that can cook by pressure cooking, slow cooking, warming (yogurt or other fermentation), sauteing, steaming. It is programmable and has been getting popular in the last few years. I use Instant Pot whenever I need to pressure cook. I have been pressure cooking for many years as Indian food uses Pressure cooking for cooking the variety of beans and lentils used in the cuisine. Stive top cookers have been used in India for decades. Some of the old posts on the blog use a pressure cooker and are getting updated IP instructions over the next few months.  Instant Pot works out well to make 1 pot meals, set it and forget it and the meal is ready when needed, and works well for summer as it doesnt heat up the entire kitchen. Here are a few of the popular IP recipes from the blog. Almost all also have Saucepan cooking options. For more Recipes see the Instant Pot Category. What are your favorite Instant Pot meals for Summer?Continue reading: 20 Vegan Instant Pot RecipesThe post 20 Vegan Instant Pot Recipes appeared first on Vegan Richa.

Berry Kombucha Float

July 9 2017 Golubka Kitchen 

Berry Kombucha Float A confession – I’ve never actually tried a classic root beer float, but if it’s anything like this kombucha float, I’m all in. It’s a recent discovery for me, and the absolute favorite, quick treat of the season in our household. I’ve been making my own kombucha for years, but took a very long break from the booch production recently, because of all the chaos that came with the kitchen renovations. I finally got the scoby and starter back in shape, and have been infusing my kombucha with strawberries, raspberries and basil for a summery flair. I thought a berry kombucha would make for a nice, probiotic alternative to root beer and decided to drop a few scoops of my favorite vanilla ice cream into a glass of it to see what happens. That first sip was so good that I had to take a quiet moment to myself and take the float down to the pool to enjoy it in the sun. The contrast of the bubbly sharpness of the kombucha and the smooth creaminess of the ice cream is heavenly. The berries and basil contribute their fresh, sunny notes, and I could imagine infusing this treat with all kinds of other fruit and berries. If you aren’t into making your own kombucha, you can just buy it (already flavored) for an express version of the float :) Lots of great weekend links below, enjoy your Sunday! 16 Personalities – this nicely designed personality test was so fun to take and the results were pretty accurate (Anya is a ‘Mediator’ /­­ Masha is an ‘Architect’) The Savvy Cook – Izzy Hossack’s new budget vegetarian cookbook looks amazing Stasher Reusable Food Bags – I use ziplock bags a whole lot, and even though I tend to reuse them a few times, I don’t feel great about storing my food in plastic, not to mention eventually throwing the plastic away. Putting an end to that with these reusable, food grade silicone storage bags that are freezer/­­dishwasher safe. Self Care: Routines for Busy People – an interview with the founders of CAP Beauty The Vegan Argument (Made by a Non-Vegan) Sans Ceuticals Journal – even though I’ve never tried this brand’s products, I love the interviews and recipes over at their journal. Pyramid Crudité – tempted to cut all of my veggies this way from now on :p Raspberry Tomato Yogurt Pops?! – what a great idea Loungewear Dress – I want one in every color A Quick Interview With Me on The Plus Berry Kombucha Float   Print Serves: 2 Ingredients handful of mixed organic strawberries and raspberries, plus more for serving - sliced for strawberries handful of basil leaves - rubbed between your hands to bruise 3-4 cups plain kombucha a few scoops of vanilla ice cream (I used Coconut Bliss non-dairy) Instructions Place the berries and basil in a bottle or jar and muddle with the back of wooden spoon. Add the kombucha, cover and place in the refrigerator for about 24 hours. Distribute the kombucha between two glasses and drop a few ice-cream scoops inside each glass. Add more berries, if desired, and enjoy immediately. If using store-bought flavored kombucha, distribute the berries and basil between two glasses and muddle with the back of a wooden spoon. Add the chilled kombucha to the glasses and drop a few ice-cream scoops inside each glass. Enjoy right away. 3.5.3226 You might also like... Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Double Chocolate Layer Cake and a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Berry Kombucha Float appeared first on Golubka Kitchen.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

Vegan Frozen Banana Strawberry Ice Cream

June 23 2017 VegKitchen 

Vegan Frozen Banana Strawberry Ice Cream Have you discovered banana ice cream? If not, its high time you did! Vegan frozen banana strawberry ice cream is made entirely with fruit -- no dairy, no added sugar. Enjoy like soft serve or in scoops -- a guilt-free treat for kids of all ages! For this, you dont need an ice cream machine; […] The post Vegan Frozen Banana Strawberry Ice Cream appeared first on VegKitchen.

Street Fair Corn from NYC Vegan

June 6 2017 Robin Robertson's Global Vegan Kitchen 

Street Fair Corn from NYC VeganI love New York — and I REALLY love NYC Vegan, the fantastic new cookbook by Michael Suchman and Ethan Ciment aka the Vegan Mos.  It’s such a fun book, billed with personal anecdotes and stories about New York City.  Best of all, of course, are the wonderful recipes — all the great food New York is know for, made deliciously vegan.  One of my favorites is the Street Fair Corn (below) which I will be making regularly this summer. Kudos to Michael and Ethan for a job well done and for bringing New York City into our kitchens!  If you don’t own NYC Vegan, do yourself a favor and order a copy today. Street Fair Corn Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn--freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a vegan version of this dish that tastes even better than the original. (From NYC Vegan, copyright (C) 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.) Serves 4 Ingredients - 1/­­4 cup nondairy mayonnaise - 1/­­4 cup nondairy sour cream - 1/­­4 cup nondairy parmesan, plus more for serving - 1/­­2 teaspoon chili powder, plus more for serving - 1 medium clove garlic, finely minced - 1 tablespoon finely chopped fresh cilantro or Italian parsley - 4 ears sweet corn, shucked - 1 lime, cut into wedges Preparation - Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, nondairy parmesan, chili powder, garlic, and cilantro. Stir until completely combined. - Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. - Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.     The post Street Fair Corn from NYC Vegan appeared first on Robin Robertson.

Savory Yogurt Bowl + London

June 1 2017 Green Kitchen Stories 

Savory Yogurt Bowl + London We love yogurt in our family*. The unsweetened, thick, creamy and tangy kind. We enjoy yogurt for breakfast (with fruit) and sometimes dessert (with dates + chocolate + nuts). We top our soups with yogurt, we add it to smoothies and ice pops and we also dress our salads with it (Isac likes to dress himself with it as well). Yogurt works remarkably well both with sweet and savory flavors. And yet, the thought of making a yogurt bowl with savory toppings instead of sweet, had never struck us before. But as we were playing around with this crunchy cucumber and melon salad with spiced chickpeas, we (and with we, I humbly mean ME, MYSELF and I - as in, not David) had the simple idea to put them on a bed of yogurt instead of doing the usual yogurt dressing. In theory, it’s more or less the same thing but in reality it’s so much better. The warm, rich and spicy chickpeas on a bed of cold, thick and tangy yogurt, with the addition of a fresh salad with lots of crunch. It’s simple but yet so very good. And quick too. I’m sure there are plenty of savory yogurt bowls all over internet, but now they are also in our kitchen. *David and Isac are actually intolerant to dairy but yogurt is their weak spot. We buy oat yogurt for them but David often chooses a day of stomach ache just to enjoy a bowl of plain yogurt. And Isac has literally been caught with his hand in the yogurt jar more than once. Coconut yogurt has a fantastic taste and consistency but is simply too expensive to enjoy more than as an occasional treat (very keen on giving Ashley’s versions a try though!). Hey hey hey, wait a sec. This is David acting as proofreader today and I just noted Luise’s attempt at hijacking my idea. This recipe = my idea. Just wanted to make that clear. I’ll give the word back to her now. The salad is super quick as you just need to chop everything up. We found that crunchy vegetables like cucumber, celery, sturdy roman lettuce and radishes work really well here, with the avocado and melon adding softness and sweetness. The yogurt is, well, just yogurt. It needs to be quite thick to hold up the topping - our preference is Greek yogurt but choose whatever you prefer. The only thing that needs a little more preparation and heat are the spiced chickpeas. Even if the ingredient list looks long, it’s simply spices, oil and chickpeas and the result tastes way better than just using plain chickpeas. They have a rich, spicy and slightly nutty flavor which works so well with the freshness from the yogurt and the crunchy and sweet salad. VARIATIONS There are plenty of ways to vary this recipe and we’re going to leave you with a few ideas. - Whisk some creamy goat’s cheese into the yogurt. It will dissolve, become smooth and give the yogurt a more mature flavor. - If you don’t have all the spices at home for the chickpeas, use what you find. A bread spice mix works great along with a little cayenne. A turmeric or curry version would be interesting too. - You can skip the salad and pour the yogurt into small sealable jars with spiced chickpeas on top. Store them in the fridge for a quick snack. - Vegans can of course use a vegan yogurt option or simply settle for the salad with warm chickpeas stirred through. - Roasting the chickpeas in the oven together with eggplant or pumpkin could be amazing on top of the yogurt as well. Let us know if you have any other favorite variations on savory yogurt bowls and we can include them in this list. Savory Yogurt Bowl with Spicy Chickpeas & Cucumber Salad Serves 4, or 2 very hungry persons Cucumber & Melon Salad 1 cucumber 1 small (or 1/­­2 regular) melon (we used Piel de Sapo but honeydew would also work) 1 spring onion 2 celery stalks 10-15 fresh mint leaves 1 avocado 6 radishes 1/­­2 roman lettuce 1/­­2 lemon, juice 1 tbsp cold-pressed olive oil Spiced warm chickpeas 2 tbsp sunflower seeds 1 tbsp sesame seeds 2 tsp fennel seeds  1 tsp coriander seeds 1 tsp cardamom seeds 1/­­2 tsp sea salt 1/­­2 tsp ground cayenne 1/­­2 tsp ground cumin 1/­­2 tsp ground paprika powder 1/­­4 cup – 1/­­2 cup cold-pressed olive oil 1 x 14 oz /­­ 400 g can cooked chickpeas, drained and rinsed For serving 2 cups plain full-fat Greek yogurt  For the cucumber & melon salad:  Wash all produce. Cut cucumber and melon in large bite-size pieces. Trim and finely slice spring onion, celery and mint leaves. Cut the avocado in half and remove the stone, then cut into cubes. Trim the radishes and thinly slice them. And chop the roman lettuce. Place all prepared ingredients in a mixing bowl, squeeze over lemon juice, drizzle with olive oil and a little salt, give it a good toss and set aside. For the spiced warm chickpeas:  Add all seeds and spices (except for the ground spices) to a dry skillet, heat gently for a couple of minutes while stirring. When the spices starts to pop and smell fragrant, they’re done. Pour into a mortar and give them a few bashes with the pestle (alternatively on a cutting board and use the back of a chef’s knife). Transfer the seeds and spices back to the skillet. Now add oil (start with the lesser amount and add more later on if it looks dry), ground spices  and chickpeas and heat on low temperature for 2-3 minutes. Stir to combine. When the chickpeas are warm and covered in spices and seeds, remove from the heat. Dollop the yogurt into four bowls. Use the back of a spoon to smooth it out. Arrange the salad on one side of the yogurt and the spiced warm chickpea on the other side. Drizzle a little extra oil on top. Enjoy immediately while the chickpeas are still warm. ********* LONDON + BATH In all my excitement over a simple bowl of yogurt, I almost forgot to mention that we are coming to London and Bath next week for a couple of book events. We’re very excited and can’t wait to meet some of you! We’re having a supper club at Grace Belgravia on Monday 5 June, 7-10 pm. More info here. We’ll do talk and Q&A at Whole Foods Market in Kensington on Wednesday 7 June, 6.30 pm. More info and tickets here. We’ll also do a talk and cooking demo at Topping & Company Booksellers in Bath on Friday 9 June, 7.30 pm. More info and tickets here. Finally, we’re having a hands on cooking class at Bertinet Kitchen in Bath on Saturday 10 June, 10 am. Tickets here (only one left). Big love!

Vegan Lemon Cookies with Chia Seeds – 1 Bowl

September 1 2017 Vegan Richa 

Vegan Lemon Cookies with Chia Seeds – 1 BowlVegan Lemon Cookies with Chia seeds. 1 Bowl, 7 Ingredients. Zesty, Bite size Soft cookies for snacking or weekend baking. Vegan Recipe. Easily Gluten-free, Nut-free We got a few days of break from the heat, so I baked these snack cookies! They are zesty, soft, melt in the mouth, citrusy, chewy from the chia seeds, easy and fun.  This summer, I have been craving lemon in muffin form, in chia pudding form, doughnut form (so good!) and pound cake. And of course a lot of Shikanji, which is Indian Lemonade or Limeade with lemon/­­lime juice, salt, sweetener, kala namak(Indian sulphur black salt), black pepper and cumin. The spiced lemonade is amazingly refreshing and also another use of kala namak.  These cookies also have a great lemony flavor. Make a double batch of these lemon cookies to snack on through the day. Lemon juice and lemon zest (or use lime juice and zest for lime cookies), coconut oil, some non dairy yogurt/­­applesauce, chia seeds and flour. 7 Main ingredients, 1 Bowl and ready within 30 minutes. Continue reading: Vegan Lemon Cookies with Chia Seeds – 1 BowlThe post Vegan Lemon Cookies with Chia Seeds – 1 Bowl appeared first on Vegan Richa.

Chocolate Brownie and Cherry Ice Cream Sandwiches

August 23 2017 Golubka Kitchen 

Chocolate Brownie and Cherry Ice Cream Sandwiches We’re trying to get all of this summer’s most successful ice cream recipes out while it’s still prime time for frozen treats :) This one is our absolute dream-come-true ice cream sandwich with a no-bake chocolate brownie crust and a vanilla and cherry ice cream interior. Give us cherries and chocolate any time, and we’re in heaven. The chocolate brownie crust is no joke here – it’s rich, soft and so fudgy, very much like the real deal. All of that is achieved with a magical combination of coconut flour, tahini and cacao, sweetened with dates and banana. It’s a totally oven-free affair, too, which is always a bonus. The interior of the sandwich is store-bought, dairy-free vanilla ice cream (this one is my favorite), studded with fresh cherries. There’s a bit of waiting around for the layers to freeze, but otherwise, this sandwich is surprisingly easy and really fun to put together. The recipe makes sixteen sandwiches, and of course they keep well in the freezer. Make these, and you’ll have the tastiest, homemade dessert around your kitchen for a few weeks, possibly. Hope you’ll give this one a try! I will be making my third batch this coming weekend :) Chocolate Brownie and Cherry Ice Cream Sandwiches   Print Serves: 16 sandwiches Ingredients for the brownie 1½ cups tahini or any other nut/­­seed butter, or even a blend of two butters 6 large, soft Medjool dates - pitted and soaked in hot water for 10 minutes 2 ripe but firm bananas - try to choose ones that are not too ripe or overly sweet ½ cup raw cacao powder pinch of sea salt splash of vanilla extract (optional) ¼ cup coconut flour for the ice cream 2 pints dairy-free vanilla ice cream 1½ cups frozen or fresh, pitted cherries (we used frozen ones from Trader Joes, which are really sweet and juicy) Instructions to make the brownie Spoon the tahini into a food processor. Drain the dates, reserving the soaking liquid and add them to the food processor, followed by the bananas. Process until smooth. Add the rest of the brownie ingredients to the food processor and process until well combined. Add 1-2 tablespoons of the date soaking liquid if your processor needs help to get going. Transfer the mixture into a mixing bowl and finish mixing with a spoon, if needed. You should have about 3 cups of the brownie mix total. Cover a 9 x 9, rimmed baking dish with parchment paper, extending the edges of the paper up the sides. Spread half of the brownie mixture over the bottom of the pan in an even layer with wet hands. Carefully lift out this first brownie layer from the pan by the extended edges of the parchment paper and place it onto a cutting board. Transfer the board into the freezer. Re-line the same dish with parchment paper, extending the edges of the paper up the sides. Make the second brownie layer with the remaining mixture. Leave it in the dish and place in the freezer. Let the brownie layers freeze while you are mixing the ice cream. to prepare the ice cream Remove the ice cream from the freezer and let it soften at room temperature, until its just spreadable. Take care not to over-thaw. Scoop the ice cream into a mixing bowl and stir it until evenly smooth and creamy. Fold in the cherries. to assemble the sandwich Check your brownie layers and make sure that they have solidified in the freezer, so that you can spread the ice cream layer over them, without smudging the brownie. Remove the dish with the brownie layer from the freezer and spread the ice cream over the brownie in an even layer. Remove the cutting board with the other brownie layer from the freezer and quickly invert the brownie over the ice cream to make the top layer. Peel off the parchment paper. Lightly press on the brownie to adhere all the layers together. Place the dish back in the freezer until completely frozen, preferably overnight or at least 4 hours. When your sandwich is ready to be cut, take the pan out of the freezer and lift out the sandwich onto a cutting board, using the extended edges of the parchment paper. Run your knife under hot water. Optionally, trim off the uneven edges for a cleaner appearance. Slice the sandwich in half lengthwise and crosswise,into 4 large squares. Proceed to slice each square diagonally into triangles, then slice each triangle in half one more time to end up with 16 triangular sandwiches. Enjoy right away or keep frozen. Remove from the freezer 5-10 minutes prior to eating. 3.5.3226 You might also like... Strawberry Coconut Cream Pie Wild Blueberry Daisy Cake and a Cookbook Giveaway Roasted Parsnip and Apple Soup with Radish Greens Raw Apricot Lavender Tart and a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Chocolate Brownie and Cherry Ice Cream Sandwiches appeared first on Golubka Kitchen.

Cinnamon Crunch Cereal and Hemp Milk

August 14 2017 My New Roots 

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

Easy Skillet Blueberry Crumble

August 7 2017 VegKitchen 

Easy Skillet Blueberry Crumble If you love the idea of a homemade fruit dessert but arent much of a baker, youll appreciate this incredibly easy skillet blueberry crumble. No fruit to pit and cut, no crust to labor over -- just a few key ingredients and youve got a blissful summer dessert. Its especially delicious served over nondairy ice cream. […] The post Easy Skillet Blueberry Crumble appeared first on VegKitchen.

Peach and Zucchini Smoothie

July 30 2017 Golubka Kitchen 

Peach and Zucchini Smoothie I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted. I can never pass one by and end up stocking up on the rejected fruit to freeze for smoothies. Since there’s an amazing abundance of peaches around right now, I’ve managed to collect quite a bit of them, sliced and bagged, in my freezer. They are great for making the most refreshing smoothies, but can also be easily defrosted for a crumble. In any case, it’s always a great idea to buy and freeze some overripe peaches :) Like seemingly everyone else in the (smoothie) world, I’ve been changing up my smoothie routine by using various frozen vegetables in place of banana, for a lower sugar start to the day. So far, I’ve had success with a mix of steamed and frozen cauliflower and sweet potato, as well as raw, frozen zucchini. Zucchini is especially lovely in combination with peaches, and I’ve been really liking the very minimal smoothie that we’re sharing here today. It’s nothing more than frozen zucchini, peaches, basil and a splash of vanilla, whirled with your liquid of choice. It’s barely sweet and very refreshing, but if you prefer your smoothies on the sweeter side, you can add any sweetener you like, or even a banana. Lots of great weekend links below. Enjoy your Sunday :) Kitty – Chloe Sevigny’s directorial debut is magical Bonsergent Studio – the most beautiful vintage online store based in Paris Alison Scrapulla – in love with this photographer’s work (the double exposures!) Shiso Delicious – a plant-based bento master, her Stories are also great Recipes at The Fullest – so many good ones + beautiful photos Clarisse Demory in Another Mag – we love her work, really excited to see this more in-depth profile about her approach Hormone-Balancing Helva Bars – into these A Simple Table – why don’t I have this cookbook yet? Vegan Ice Cream Enters A Golden Age – always great to hear, and if you want to try making vegan ice cream at home, we have a bunch of recipes here Peach and Zucchini Smoothie   Print Serves: 2 Ingredients 2 ripe, sweet peaches, plus more for garnish 1 medium zucchini handful of basil leaves splash of vanilla extract 1½-2 cups coconut water, water, almond milk or other liquid of choice bee pollen - for garnish (optional, not vegan) desiccated coconut - for garnish (optional) Instructions Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store. Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using. 3.5.3226 You might also like... Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Almond Milk and Almond Pulp Cookies Plant-Based Summer Meal Plan, Part 2 Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Zucchini Smoothie appeared first on Golubka Kitchen.

Vegetarian & Vegan Nutrition for Teens

July 14 2017 VegKitchen 

Vegetarian & Vegan Nutrition for Teens More and more teenagers are choosing to go vegetarian or vegan. Both groups give up all meat, poultry, and fish; vegans also give up eggs and dairy. Whether vegetarian or vegan, nutrition for teens should be well planned. That said, it shouldn’t be complicated or daunting. Teens are often faced with pressures -- pressures from […] The post Vegetarian & Vegan Nutrition for Teens appeared first on VegKitchen.

A Guide to Non-Dairy Milks

July 8 2017 Oh My Veggies 

Which non-dairy milks are best for drinking? What about baking? Our guide to non-dairy milks will help you pick the type that best suits your needs.

Vegan Banana French Toast with Caramelized Bananas

June 30 2017 Vegan Richa 

Vegan Banana French Toast with Caramelized BananasVegan Banana French Toast. Vegan French Toast with Caramelized bananas. Banana and non dairy milk make up the french toast batter. Cooked French toast is served with caramelized Bananas, maple and vegan butter. Vegan Nut-free Recipe.  This French toast is easy, amazing and delicious breakfast or snack. Hearty Bread is soaked in a batter of banana and nondairy milk, cooked to golden. Sliced banana is caramelized with coconut sugar and served over the warm french toast with maple and seasonal fruit. You want to use a rustic bread or a stale bread for best results. Regular sandwich bread can get too soggy. Check with a trial slice to see how long to soak the slice for the best results based on your bread and pan. Soak longer if the french toast is overly dry in the middle. Soak for just a second if the bread tends to absorb a lot of the batter and turns out soggy. You can also let the slices air dry for 15 minutes before using.  I like to use my home made wheat or white breads and not overly chewy sourdough from our local bakery to make these vegan french toasts.Continue reading: Vegan Banana French Toast with Caramelized BananasThe post Vegan Banana French Toast with Caramelized Bananas appeared first on Vegan Richa.

Chocolate Peanut Butter Ice Cream Popsicles

June 8 2017 Vegan Richa 

Chocolate Peanut Butter Ice Cream PopsiclesThese Chocolate Peanut Butter Ice Cream Popsicles are like Peanut Butter Cup pops. 5 Ingredient Creamy Nut butter ice cream drizzled with melted chocolate. Vegan Gluten-free Recipe, Love Peanut Butter? Then you will love these Peanut butter popsicles! These pops come together really quickly, don’t need a ton of cashews and make a creamy nutty popsicle.  The nut butter is blended into non dairy milk then heated to a boil. Heating the nut butter mixture thickens it into a creamy state making a creamier frozen result rather than icy and hard. I used this method to make my almond butter mousse for the parfait here. with silky almond butter mousse.  Pour the creamy nut butter mixture into pop molds. Swirl in some melted chocolate if you wish. When frozen, glaze with chocolate. Or put the cooked nut butter mixture into an ice ream maker. Fold in melted chocolate towards the end for chocolate streaks for a Peanut butter and chocolate ice cream!  Ice cream for dayz.Continue reading: Chocolate Peanut Butter Ice Cream PopsiclesThe post Chocolate Peanut Butter Ice Cream Popsicles appeared first on Vegan Richa.

Step Up for Men’s Health Month this Meatless Monday

June 5 2017 Meatless Monday 

Step Up for Men’s Health Month this Meatless MondayWelcome to June: longer days, fresh garden veggies and Mens Health Month. If youre a man, this month is your yearly reminder to make sure youre healthy and fit. And if youre someone who cares about men, then this is your month to apply some friendly persuasion to make sure the guys in your life schedule a doctors appointment pronto - and maybe suggest a few changes to their eating habits. Lets dig in! Foods that Help Keep Men Healthy Show most men a juicy, fresh-grilled steak and watch their eyes light up. In fact, show some men a fast food drive-thru window and their mouths start watering. And its alright to treat yourself every now and again, but be warned. Overconsumption of meat (red and processed) as well as other unhealthy choices (fried foods, dairy and excessive alcohol drinking), can lead to serious health issues. These include heart disease, high blood pressure, high cholesterol, type 2 diabetes, obesity and cancer. Now its no secret that fresh veggies, fruits, whole grains and nuts are a healthier way to go.  And you can always start with a few simple changes. For instance, begin with the classic fare thats always tasty and satisfying, but switch out the meat ingredient - like a hearty bean burrito or a rich meatless chili. Next, fire up that grill and serve some sizzling portabella mushrooms, roasted bell peppers and hot, juicy corn on the cob. And dont forget some zesty side dishes. How about a flavorful three bean salad drizzled with a tangy-sweet vinegar olive oil dressing? Before you know it, men will be eating healthier - and not missing the meat!   Wear Blue, Support Mens Health Mark your calendar. June 16th, the Friday before Fathers Day, is Wear BLUE Day. Break out your favorite blue jeans, blue shirt or stylish blue attire to show your support. Urge the men in your life to make healthy choices in diet, weight and exercise. And be sure they get checked out by a doctor for a clean bill of health. Lets make it a guys thing. And since were using blue to support Mens Health, heres one of our favorite blueberry recipes. Blueberry Oatmeal Muffins   The post Step Up for Men’s Health Month this Meatless Monday appeared first on Meatless Monday.

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate

May 31 2017 Golubka Kitchen 

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate I’m so excited to talk bit about Heather Crosby’s new cookbook Pantry to Plate today. When I received my copy and took a scan from cover to cover, I was immediately blown away by the way this book kindly invites the reader to be both spontaneous and practical in the kitchen by working with the ingredients that are already on hand. With thirty clever recipe templates, Heather demonstrates how to improvise your way to delicious, plant-based meals. For example, Dense Veggies + Protein + Herbs + Binder + Spices = Vegan Meatballs (or Veggie Burgers)! The templates specify the required amount for each component, as well as which components are a must and which ones can be skipped altogether. In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you’ll ever need. If you don’t have a particular ingredient for a recipe, chances are you have something on hand that could act as a substitute, and there is a whole chart of interchangeable mix-and-match ingredients in the book to help you work through that. I’m quite terrible at sticking to recipes myself, since I always want to play, add, subtract and find alternative ingredients, so it’s as if this book was made for me. How Heather managed to define freestyle cooking in such clear, comprehensive terms, will remain a mystery to me :) Some more sections/­­recipes I’m most excited about: Coconut Yogurt, Dairy-Free Milks, Probiotic Cream Cheese, Veggie Fries, Cheesy Comfort Food, Hand Pies, Sneaky Brownies, Nice Cream. YUM! Onto the (not) meatballs. These Italian-style veggie meatballs come from the Veggie Burger section of the book and can be easily shaped into burgers or sliders, as Heather points out. They get their substance and ‘meatiness’ from lentils and portobello mushrooms, and a bit of sweetness from carrots and onions, while herbs like oregano, parsley and thyme, and spices like fennel and pepper give them that characteristic Italian flare. We enjoyed them two ways, the first day with zucchini noodles and pesto (pictured here), and the second day, a bit more traditionally, with real pasta and tomato sauce. Both were equally delicious. Heather also suggests to serve the meatballs in a sub roll, or even as an appetizer, along with some tasty sauce. Whether you live and breathe freestyle cooking, or you want to learn a bit more about being intuitive in the kitchen, check out Pantry to Plate, I have a feeling it will earn an important place on your bookshelf :) Italian Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate   Print Serves: 20 to 24 Meatballs or 5 to 6 Full-Sized Burgers Ingredients 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil 2 cups (260 g) diced carrots 1 cup (70 g) chopped portobello mushrooms 1 cup (160 g) diced yellow onion 2 cups (400 g) cooked green, brown, or French green lentils (roughly 3/­­4 cup/­­140 g dry) 2 tablespoons water 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 3 garlic cloves, minced 2 teaspoons ground psyllium husk 2 teaspoons rough-chopped fennel seed 1 teaspoon fresh-cracked black pepper 1 teaspoon sea salt, plus more to taste 1/­­2 teaspoon red pepper flakes 1/­­2 teaspoon smoked paprika Instructions In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy. Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of color intact. Taste--if needed, season with more salt or seasonings. Pulse or stir to incorporate. Form 1 1/­­2 -inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm. Notes Recipe from YumUniverse Pantry to Plate (C) Heather Crosby, 2017. Photographs copyright (C) Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 3.5.3226 You might also like... A Salad for the Weekdays Roasted Pepper Lasagna Melon Basil Summer Rolls Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .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 Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate appeared first on Golubka Kitchen.


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