dinner - vegetarian recipes

Try it! You will enjoy it!

Quick Mixed Beans and Corn Stew

Cashew Butter vs Peanut Butter – Is There a Winner to This Battle?

Apples and Carrot Soup

Malai ladoo recipe | malai laddu | milk ladoo | paneer ladoo










dinner vegetarian recipes

Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or Bowl

yesterday 07:01 Vegan Richa 

Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or BowlSheet Pan Fajitas. Tacos with Fajita Veggies with Chipotle Fajita Sauce. 1 Pan Vegan Glutenfree Soyfree Nutfree Recipe  Jump to Recipe  I have been loving Sheet Pan Meals that get baked up in 1 Pan and that can be served in a bowl, as wraps or tacos. These Fajita Veggies are perfect to bake in one pan and serve in a bowl, tacos or wraps.  The spicy and delicious Chipotle pepper marinade is quick to put together, then toss in with the veggies, spread and bake. Add some of the marinade to beans and bake those with the veggies too.  Layer however you like in tacos or a bowl. Add some crunchy lettuce or greens, avocado and lime juice or salsa. Perfect! Lets make this Sheet Pan Fajita Dinner.Continue reading: Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or BowlThe post Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or Bowl appeared first on Vegan Richa.

Quick Mixed Beans and Corn Stew

October 12 2018 VegKitchen 

Quick Mixed Beans and Corn Stew Kind of a simplified chili, heres a hearty stew featuring beans and corn. If your beans are cooked, or youre using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6 1 tablespoon olive oil 1 large onion, chopped 1 large carrot, peeled and chopped 2 to 3 cloves garlic, minced 1/­­2 medium zucchini, diced 15- to 16-ounce can red or pinto beans, drained and rinsed 15- to 16-ounce can chickpeas or black beans, drained and rinsed 2 cups cooked fresh or frozen corn kernels, thawed 15- to 16-ounce can fire-roasted or Mexican-style stewed tomatoes, chopped, with liquid 1 to 2 jalape?o peppers, seeded and minced, or one 4- to 7-ounce can mild green chilies 2 to 3 teaspoons good-quality chili powder 1 teaspoon ground cumin Salt and freshly ground pepper to taste Chopped fresh cilantro as desired, optional Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden. Add the remaining ingredients […] The post Quick Mixed Beans and Corn Stew appeared first on VegKitchen.

Best Vegan Restaurants - San Francisco

October 9 2018 VegKitchen 

Best Vegan Restaurants - San Francisco The San Francisco Bay Area is among the most vegan-friendly places in the US. Whether you like Chinese, Japanese, or Thai food, San Franciscos got it. Mexican, classic BBQ, healthy smoothies, and delicious vegan cookies--whatever you think of, youll likely find it here If youre looking for cafes and restaurants with excellent plant-based menus, heres a short list of some of the best vegan restaurants in San Francisco. 1. Golden Era Vegan With an immense reputation and exceptional food and service quality, Golden Era Vegan Restaurant qualifies as one of the best vegan restaurants San Francisco has to offer. The restaurant is located on Golden Gate Avenue and is open daily from 10:30AM to 8:30PM. The substantial menu is completely meat-free and covers breakfast, lunch, and dinner options. Some of the most popular dishes include the Shrimp Delight, the garden vermicelli, the spicy noodle soup, and the curry beef. When it comes to desserts, the mocha cake and the Oreo cake are the crowd favorites. 2. Shizen Vegan Sushi Bar & Izakaya Shizen Vegan Sushi Bar & Izakaya offers a mix of traditional Japanese izakaya foods and modern American restaurant aesthetics. This fancy eatery is located on 14th Street and […] The post Best Vegan Restaurants - San Francisco appeared first on VegKitchen.

Check Out the 10 Best Vegan Restaurants - Denver

October 4 2018 VegKitchen 

Check Out the 10 Best Vegan Restaurants - Denver If you think that youll only find steakhouses in Denver, think again. The plant-based diet has a firm foothold with eateries in Denver dedicated to the vegan palate, despite historical stereotypes. Here are ten of the citys best vegan restaurants, from cozy cafes to fast dining options. Denver may not be known as a health food capital, but it’s sure on its way there. Check out these vegan restaurants the next time youre in town. Who knows? You may never pick up a steak knife again afterward! 1. Watercourse Foods Watercourse Foods gives you healthy comfort food all day long. This eatery has you covered, whether you want gluten-free waffles for dinner or youre craving cauliflower wings. Watercourse has been serving all-vegan fare to Denverites since 1998, and is very popular with the local vegan community. This favorite is a good example of some of the citys best vegan restaurants. Denver has a thriving vegan culture, but dont just take anyones word for it. Watercourse is open late all week long, so head on down the next time you get a craving for vegan comfort food. 2. WongWayVeg Okay, so technically this isnt a restaurant, but ask any Denver local and […] The post Check Out the 10 Best Vegan Restaurants - Denver appeared first on VegKitchen.

Baked Falafel

September 26 2018 VegKitchen 

Baked Falafel One bite of this baked falafel and you will be seduced for sure! Its secrets lie in its “perfume” (using different herbs), and in the use of a good cooking olive oil. These falafels are a very practical treat for a light meal, a weekday dinner, or even a buffet. They immediately became one of my favorites and I think they will become yours too! Preparation time: 15 min Cooking time: 15 to 20 minutes Servings: 4 Ingredients 1 can chickpeas 1/­­4 cup flour the zest of a lemon 1 teaspoon coriander 1 teaspoon parsley 1 teaspoon mint 1 teaspoon tahini salt pepper extra virgin olive oil Preparation Preheat oven to 375 ° F. Line a baking sheet with parchment paper. Place the chickpeas in the blender bowl with the herbs and start blending. Then add lemon zest, tahini, salt, pepper, and flour. Continue mixing until you have a fairly homogeneous dough. Pour everything onto a plate or into a salad bowl and use wet hands to make patties. Lay them on the baking sheet as you go. Season with salt, drizzle with olive oil and bake for 15 to 20 minutes until it forms a crust and the falafels are slightly […] The post Baked Falafel appeared first on VegKitchen.

20 Vegan Lunch box Ideas – Back To School Recipes

September 22 2018 Vegan Richa 

20 Vegan Lunch box Ideas – Back To School RecipesVegan Lunch box ideas for Back to School. Sandwiches, Wraps and Snacks for lunch and easy meals for weekday lunch or weeknight dinner. Healthy Vegetarian Lunch Recipes. Glutenfree Soyfree options The kids are back to school, so it’s time for some wraps and sandwiches for the lunch box and quick and easy weeknight meals!Continue reading: 20 Vegan Lunch box Ideas – Back To School RecipesThe post 20 Vegan Lunch box Ideas – Back To School Recipes appeared first on Vegan Richa.

Coconut Spinach and Lentil Dal

September 18 2018 Robin Robertson's Global Vegan Kitchen 

Coconut Spinach and Lentil DalThis Coconut Spinach and Lentil Dal recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce. Coconut Spinach and Lentil Dal This recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce. - 1 cup dried lentils - 1 teaspoon ground turmeric - Salt - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 medium yellow onion, chopped - 1 clove garlic, minced - 2 teaspoons minced fresh ginger - 1 hot green chile, seeded and minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon garam masala - Pinch ground cardamom, optional - 1 14.5-ounce can diced fire-roasted tomatoes, drained and finely chopped - 8 to 10 ounces fresh or frozen spinach, steamed and chopped - 2 tablespoons chopped fresh cilantro leaves - 1 13.5-ounce can unsweetened coconut milk - Combine the lentils in a large saucepan with 3 cups of water. Bring to a boil. Decrease the heat to low, add the turmeric, and simmer partially covered for 30 minutes, stirring occasionally. Uncover and continue to simmer until the lentils are soft and the liquid is absorbed, about 15 minutes. - While the lentils are cooking, heat the oil or water in a medium skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, ginger, and chile, and cook until fragrant, about 30 seconds. Add the cumin, coriander, garam masala, cardamom, if using, and tomatoes, stirring constantly for about 30 seconds longer. Stir in the spinach, coconut milk, and cilantro and simmer for 5 minutes. Add the spinach mixture to the lentils and stir well to combine. Taste to adjust the seasonings, if needed. Serve hot. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Coconut Spinach and Lentil Dal appeared first on Robin Robertson.

Curry Fried Rice – 1 Pot 20 Mins

September 13 2018 Vegan Richa 

Curry Fried Rice – 1 Pot 20 MinsThis Curry Fried Rice is packed full of flavor. Easy to make and gluten free. Use other cooked grains, spice blends for variation.  1 Pot 20 Mins. A perfect golden fried rice side or a light meal. Glutenfree Soyfree Nutfree Recipe.  Jump to Recipe Versions of this Curry fried rice are often light dinners on the weekend. Use up any leftover cooked rice or grains, any leftover veggies in the fridge. Spice up the veggies, add the rice and toss well. Garnish and done. Add some baked tofu or chickpeas for a hearty meal, or serve as a side with curries and stir fries.  This golden fried rice is Easy, Delicious, versatile and quick. Use spice blends such as curry powder, garam masala, jamaican curry blend, cajun, berbere and baharat (all of these can be found in my Everyday Kitchen book).  Lets make this!Continue reading: Curry Fried Rice – 1 Pot 20 MinsThe post Curry Fried Rice – 1 Pot 20 Mins appeared first on Vegan Richa.

Instant Pot Mushroom Tetrazzini

September 6 2018 Vegan Richa 

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

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

ETHIOPIA vegan cookbook on KickstarterThe Lotus and the Artichoke – ETHIOPIA just launched on Kickstarter! watch the video: PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl This year I traveled to Ethiopia in the weeks before Easter - one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages. As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties. Abebech showing me traditional village cooking in the Ethiopian Highlands. Making Injera for the first time in Ethiopia The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. As with my previous 5 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. The ETHIOPIA Cookbook at a glance: - My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 140 pages with 70+ recipes and over 60 full-page color photos - Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa - Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking - Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments - Discover new flavors, tasty spices, and cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Doro Wat – spicy seitan stew Spinach Dinach Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrots Pizza Lalibela Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread Recipes in The Lotus and the Artichoke – ETHIOPIA - Traditional Berbere spice mix (simple + advanced) - Nitir Qibe – spiced butter/­­oil - Mitmita – extra hot spice mix - Yewot Qimen – black pepper spice mix - Shiro – chickpea/­­bean spice mix - Data (Yekarya Delleh) – roasted chili, garlic, onion & herb sauce - Traditional Injera – Ethiopian sourdough crepe - Quick Injera - Ambasha - sweet raisin bread - Doro Dabo – baked stuffed bread - Difo Dabo - spiced bread - Pizza Lalibela - with tomato sauce & roasted potato topping - Sambosa – savory pastry with lentil filling - Senig Karia – roasted spicy stuffed chilies - Injera Firfir – traditional flatbread with spicy tomato sauce - Yesuf Fitfit – chopped injera & lemon sunflower seed dressing - Kita (Injekita) – sweet breakfast flatbread & jam - Chornake /­­ Pasty – fried bread - Genfo – roasted wheat & barley porridge - Selata - super simple salad - Selata Delux - with mango, dates, avocado mixed greens & lentils - Butecha - chickpea “egg” salad - Selata Timtim - tomato salad - Selata Dinich - potato salad - Selata Bekarot - carrot salad - Telba - roasted flax dressing - Shiro Wot - chickpea puree - Misir Wot – red lentils - Doro Wot – spicy seitan - Soy Tibs - spicy soymeat strips - Ingudai Wot - spicy mushrooms - Bamia - spicy okra - Minchet Abish - spicy soy mince & walnuts - Shimbra Asa – spicy chickpea “fish” - Kik Alicha – yellow lentils - Atakilt Alicha – cabbage, carrots & potatoes - Keysir - beet root - Duba Alicha - pumpkin stew - Tikr Gomen - greens with garlic - Spinach Dinich - spinach & roasted potatoes - Fosolia – green beans & carrots - Asa Tibs – lemon pepper jackfruit fritters - Tofu Alicha - batter fried tofu in mild garlic & onion sauce - Ingudai Alicha – mushrooms w/­­ creamy cashew, lemon, pepper, thyme, parsley - Peppers & Potatoes - garlic ginger stir-fry - Inkulal Firfir – spicy tofu scramble & tomatoes - Ful – fava beans - Ayib – cottage cheese - Bedergan – roasted eggplant - Vegetable Lentil Soup - Vegetable Pasta – spaghetti with mixed chopped vegetables - Macaroni Firfir – noodles with garlic onion tomato sauce on injera - Shepherd’s Pie – lentil filling & mashed potato topping - Ethiopian Mashed Potatoes - Traditional Coffee Ceremony - Spiced Black Tea - Roiboos tea with lemon, ginger &cardamon - Mango Moringa Banana Smoothie - Injera w/­­ dates - Banana Bread - Fasting Muffins - Rooibos Tea Ice Cream Video: Justin P. Moore Music: Nils Kercher Nanfulle from Ancient Intimations (live) (C)2016 Ancient Pulse Music PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl The post ETHIOPIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Vegan Honey Butter Chicken

July 26 2018 Happy Cow veggie blog 

Wow – Mary’s Test Kitchen has really caught our attention with this recipe for vegan honey butter chicken! How can so many non-vegan sounding words be in one amazing vegan recipe?? Mary uses vegan honey (made with apples), vegan butter, and of course, mock meat (she shares how to make your own fake chicken with tofu, but you can also use store-bought vegan nuggets). According to her description, a “sweet buttery sauce envelopes crispy vegan ‘chicken’ and pumpkin seeds for a crunchy, indulgent treat. This version bumps up the garlic flavour and includes your choice of lemon juice or vinegar to balance the sweetness.” Just reading that is making our mouths water! This recipe is great if you are looking to switch things up a bit from your typical vegan chicken dinner. Check out how it’s made in the video below! Read the full recipe here. The post Vegan Honey Butter Chicken appeared first on The Veggie Blog.

Caramelized Onion White Lentil Hummus

June 14 2018 My New Roots 

Caramelized Onion White Lentil Hummus If there is one trick Ive learned in all of my years cooking, both at home and in restaurants, it is this: caramelized onions can make almost anything taste amazing. Theyre the ridiculously simple, yet magical ingredient that turns an ordinary dish into something so rich-tasting and satisfying that people go ...oh hi excuse me, this is incredible. I think the simple reason that caramelized onions taste so good, is because they are a labour of love. Not like an all-day stirring the pot kinda deal, but most definitely a food that you cant just leave on the stove and dive into an Instagram vortex. No. Caramelized onions take care and attention, at least for the better part of half an hour, and the results are so worth it I bet youll catch yourself multi-tasking at the stove tonight just to have some on hand to gussy up your omelet this weekend (boss move there, by the way). The more accurate reason that caramelized onions taste so good however, isnt technically caramelization - its called the Maillard reaction. The Maillard reaction is a browning reaction similar to caramelization, but with one distinct difference: caramelization is a chemical reaction between reducing sugars, while Maillard is a chemical reaction between reducing sugars and amino acids (proteins). And yes, there is enough protein in an onion to elicit this response - how thrilling for us! Although the Maillard reaction is very complex and complicated, what we do know is that it requires heat to transform and rearrange sugars and amino acids to create new and fantastic flavour molecules in and on your food, making it even more delicious. If youve ever eaten a golden slice of toast, enjoyed a rich cup of coffee, or nibbled on a grilled vegetable, youve experienced the pure pleasure that all of this this chemical commotion is responsible for. Science! Harnessing the power of the Maillard reaction can make you a better cook, because things that are browned properly taste more intensely, more complex, and well, better. Without even being aware of it, its the reason youll reach for the roasted veggies with the crispiest edges, or the reason that you prefer a fried egg over a boiled one (no judgement!). There are a couple ways of making this spectacular series of chemical reactions work for you, and the first is high heat. Maillard will not occur at very low temperatures, especially in situations where the food is not in direct contact with the heat, like it is on a skillet or grill for instance. When youre roasting veggies, make sure the oven is at least 400°F /­­ 200°C. When youre making pizza, you can crank it up even higher, to get those beautifully blistered crust edges that make your mouth water. The second way is to keep the food youre cooking on the dry side. For instance, have you ever noticed how if you wash mushrooms (which you should actually never do), theyll never really get brown and crusty? Too much moisture! Instead, brush those fungi gently to remove any dirt or debris, then put them in a screeching hot pan with some ghee and dont stir them. I talk more about this technique here. This is the same reason you need a large pan for these caramelized onions, since theyll need the space to allow the water to evaporate around them. If the onions are too close together, theyll only steam each other. Eew. If you’re oven roasting vegetables for dinner, cut them in the morning and leave them out all day uncovered so that the surface water will evaporate, and the veggies will brown more easily. Yes, this seems like a bit of a hassle, but the culinary nerd in me admits that its cool because it works. So, where does the hummus come into this story? Well, hummus is pretty much a food group in my world. Ive made so many variations with so many kinds of legumes, spices, alt seed butters, toppings, and stir-ins, that I could hardly believe I had never tried it with the ingredient that could single-handedly save humanity: caramelized onions. I knew that deep richness of the onions would meld perfectly with the creamy dip, and make the flavour even better. I wasnt wrong! The only thing that I wanted to improve upon, was the protein content - not because Im obsessed with protein, but simply because I thought it could be higher. To do that I simply swapped out the traditional chickpeas for white lentils, or urad dal. We not only get more protein from this change-up, but almost double the fiber, with less sodium, less fat, and less sugar. Sweet. This dip is the perfect, rich compliment to all the crisp and light, early summer veggies popping up. I went to my friends farm and picked some seriously beautiful radishes and young carrots, which paired so well with the caramelized onion flavour. I also had some Life-Changing Crackers on hand, which always make dipping more delicious. One thing I changed from the first version to the third, was the onions on top. Instead of blending all of them into the dip, I used about a third of them on top, which allows you to scoop a few tender morsels up with each bite. This delivers even more caramelized onion flavour and texture, which, let us be reminded, is the whole point of this exercise. Even though this hummus keeps well for at least five days in the fridge (you can even freeze it!), it is best eaten freshly made at room temperature, since the flavour is at its peak then. And because you’re wondering, you can find white or ivory lentils at Indian grocers, Middle Eastern markets, or some natural food stores. They are the skinned and split version of urad dal, which is black, so make sure you buy the huskless version! If you cant find them at all, simply use chickpeas - it will be just as delicious.     Print recipe     Caramelized Onion and White Lentil Hummus Makes about 2 cups /­­ 500ml Ingredients: 3/­­4 cup raw white lentils (huskless split black mapte beans /­­ urad dal dhuli), soaked if possible 1 small clove garlic 3 Tbsp. tahini 3 Tbsp. freshly squeezed lemon juice 1 tsp. balsamic vinegar 1/­­2 tsp. fine sea salt 1/­­4 tsp. ground cumin heaping 1/­­4 tsp. freshly cracked black pepper 1 batch caramelized onions (from the recipe below) cold-pressed olive oil, for garnish Directions: 1. Start by cooking the lentils. If youve soaked them beforehand (even an hour helps!) drain and rinse them very well. If youre starting from raw, place the lentils in the cooking pot, cover with plenty of water and vigorously swish them around with your hands. When the water becomes murky, drain and repeat until the water is clear, or mostly clear (this can take 3-4 rounds). Place lentils in the cooking pot and cover generously with water. Bring to a boil, reduce heat to simmer and cook partially covered for about 20-30 minutes, depending on whether or not you soaked them. The lentils should be cooked until mushy. If the pot becomes dry during cooking, simply add more water. Once cooked, drain the lentils if there is any remaining water. Set aside to cool. 2. In a food processor pulse the garlic until finely minced. Add the tahini, lemon juice, balsamic, salt, cumin and pepper, then blend until combined. Add the cooked lentils and blend on high until smooth. Lastly, add about two-thirds of the caramelized onions, and pulse to incorporate them into the dip. Taste and adjust seasoning if desired. 3. To serve, spoon the hummus into a serving bowl. Make a small divot in the center of the dip and spoon in the remaining caramelized onions. Drizzle with olive oil and sprinkle with your toppings of choice (I used toasted black sesame and chive flowers for a splash of colour, but this is totally optional). Serve with crispy fresh veggies and crackers or toasted flatbreads. Enjoy. Caramelized Onions Ingredients: 2 Tbsp. neutral-tasting coconut oil or ghee 1 lb. /­­ 500g yellow onions 1/­­4 tsp. fine sea salt Directions: 1. Peel the onions and slice them as evenly as possible into half-rounds. 2. Melt coconut oil or ghee over medium heat in the largest skillet you have. Add the onions, then salt, and stir well to coat. Once the onions are coated, turn the heat down to a medium-low, stirring occasionally - more often towards the end - until theyve fully caramelized, about 25-30 minutes. If the pot becomes too dry during cooking, reduce the heat a tad, or add a teeny bit of water adn stir well. In the end, youre looking for soft, silky, and golden brown goodness! Store leftovers in the fridge for up to four days, or freeze for 3 months. If it’s your first time caramelizing onions and you’re feeling intimidated, here is a stellar step-by-step tutorial from Bon Appétit. It varies ever so slightly from my method, but you’ll get the picture! Big love and happy hummus, Sarah B. Show me your hummus on Instagram: #mnrcaramelizedonionhummus  *   *   *   *   * Hello dear friends! There are only a few spots left for our January 2019 Wild Heart High Spirit retreat and we’d love to see you in Bali!  Join us along with 15 other women to unwind, reconnect, and find the inspiration to ignite you on your health journey. Our thoughtfully-designed program will awaken and nourish your entire being – body, mind, and spirit! This is a true celebration of life, and we get to do it together in paradise! Come see what all the magic is about.  Much love, Sarah B, Mikkala and the Golden Circle Retreats team The post Caramelized Onion White Lentil Hummus appeared first on My New Roots.

One Soup - Three Ways

April 6 2018 Green Kitchen Stories 

One Soup - Three Ways I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (my previous career). This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to turn the leftovers of one dish into a new one the next day. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup. In this recipe we are taking a simple tomato broth soup in three different directions. The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version. The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder. You can of course keep it simple and just do one of these. Or mix them up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all! Think of it as good base to build from and use the last minute add-ins to suit your personal preference. If you like this concept we might be back with the same ideas applied on other meals in a later post. Simple Tomato Broth Soup Serves 4 2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g /­­ 14 oz can crushed tomatoes 4 cups /­­ 1 liter vegetable stock sea salt Fresh thyme Fresh basil Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below. Vegan Cavolo Nero & Chickpea Soup Serves 4 1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped 1/­­2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil. Tortellini Drop Soup 1 batch Simple Tomato Broth Soup (see recipe above) 1 bag good quality fresh tortellini micro greens or sprouts, to serve grated vegetarian parmesan cheese, to serve Simply drop the tortellini straight into the soup as its cooking on the stove. After about two minutes (check the pasta package for exakt time), its ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil. Quinoa & Mozzarella Melt Soup 1 batch Simple Tomato Broth Soup (see recipe above) 2 cups cooked quinoa 200 g buffalo mozzarella or burrata cheese Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.

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

March 19 2018 Vegan Thyme 

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

Best Vegan Restaurants - Austin

September 30 2018 VegKitchen 

Best Vegan Restaurants - Austin Texas doesn’t usually come to to mind first when mentioning quality vegan food, but, in reality, amazing new vegan joints are springing up all over the state. If youre in the Lone Star States capital and looking for good places to eat, here are some of the best vegan restaurants Austin currently has. 1. The Beer Plant The Beer Plant is the citys first vegan-style gastropub, as they like to put it. The pub serves a variety of quality craft beers, wines, and cocktails, along with a completely vegan food menu. This modern establishment is located on the Windsor Road and usually opens between 3pm and 5pm. Along with the regular selection of dinner and salad options, vegan sandwiches, and entrees, the menu also features a late night section (served Monday - Saturday from 10pm to midnight). Some of patrons favorites include mac and cheese, the Blacksmith Burger, and the Beer Plant Curry Plate. Without a doubt, The Beer Plant is among the best vegan restaurants Austin has to offer. 2. True Food Kitchen True Food Kitchen is not a fully vegan restaurant, but it offers a wide palette of vegan dishes. The restaurant is located on West Avenue, and […] The post Best Vegan Restaurants - Austin appeared first on VegKitchen.

Best Vegetarian Restaurants - Denver

September 23 2018 Oh My Veggies 

Denver may be known for its game meat and deep fried Rocky Mountain oysters, but its culinary culture has a lot more to offer. There is also a strong Mexican culinary influence, which has sparked a minor revolution in terms of food diversity. If beef or game is not your thing, you should check out some of the best vegetarian restaurants Denver offers and give their delicious alternatives a try. Root Down The menu at Root Down is one of the most varied you are likely to see. Not only does the place have specific listings for brunch, dinner, and dessert, but it also has a special section for kids. Making the young ones eat their veggies isnt always easy, but a country fried tofu at Root Down might be just the meal for your picky kid. Theres a nice balance between fresh and raw selections and traditional deep fried meals. Youll find vegetarian soups like the carrot and Thai red curry, or you can order some spicy veggie burger sliders. Beet Box Denver Is it a bakery? Is it a restaurant? It doesnt matter. The important thing is that Beet Box Denver is an awesome vegetarian food joint. If […]

Vegan Cauliflower Tikka Masala

September 19 2018 Vegan Richa 

Vegan Cauliflower Tikka MasalaVegan Cauliflower Tikka Masala with Instant Pot Tikka Masala Sauce. Flavorful Weekday Dinner. Freezer Friendly. Glutenfree Soyfree Nutfree option The Tikka Masala Sauce that we made in the earlier post goes amazingly with almost anything. Most veggies, tofu, tempeh, seitan, vegan chikin, chickpeas, lentils, soycurls or just use as a dressing over a bowl. Easy, luscious, so flavorful! The sauce is made in the Instant Pot before adding anything else to it, so that just the sauce can be cooked for a longer time. This helps roast the ingredients under pressure for that deep flavor profile. If you add veggies, they will become overcook in the time needed for the sauce. You can pressure cook other ingredients such as tempeh, seitan, soy curls or chickpeas with the uncooked sauce ingredients. Just add them to the sauce before closing the lid,  With Cauliflower I prefer to bake it and then simmer in the cooked sauce for a few mins for best results. To cook it in the instant pot, pressure cook for just 1 minute at low pressure with the already cooked sauce or just Simmer with cooked sauce on the stove top/­­IP for 10-12 mins or until cauliflower is cooked to preference.  Try it both ways to decide which you prefer, Add some chickpeas in for added protein. Lets make this!Continue reading: Vegan Cauliflower Tikka MasalaThe post Vegan Cauliflower Tikka Masala appeared first on Vegan Richa.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook! It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available for pre-order now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to pre-order. We’ll also be talking about the pre-order bonus recipe bundle, which is a free gift that we created for anyone who pre-orders the book. SO excited to share all of this with you :) About the Book -- Simply Vibrant will be released on February 6th, 2018, but it’s available for pre-order now. Anyone who pre-orders the book will have access to a free bonus recipe bundle, consisting of 10 brand new, plant-based recipes, which won’t be published anywhere else. Just save your receipt! This is our way of thanking you for your support :) More on the bonus below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Pre-Order Here’s where you can pre-order Simply Vibrant. Many of these outlets are selling the book at a discounted price while it’s still in the pre-order stages. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Pre-Order Bonus Recipe Bundle To show our immense gratitude to anyone who pre-orders the book, we made a little thank you gift in the form of a free Bonus Recipe Bundle PDF. It’s sort of like a mini e-cookbook, complete with 10 brand-new, plant-based recipes that won’t be published anywhere else. The style of the recipes is very similar to that of the recipes in the actual book – everyday meals to make your home cooking more delicious and vibrant. Click here for instructions on how to claim your pre-order bonus and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook! appeared first on Golubka Kitchen.

Paneer Methi (Methi Malai Paneer) Recipe by Manjula

September 7 2018 Manjula's kitchen 

Paneer Methi (Methi Malai Paneer) Recipe by Manjula (adsbygoogle = window.adsbygoogle || []).push({}); Paneer Methi (Methi Malai Paneer) Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious. - 1-1/­­2 cups paneer cubed in about 1/­­2 inch pieces (used 8oz paneer) - 1-1/­­2 cups tomatoes (chopped) - 1 Tbsp ginger (chopped) - 1 green chili (chopped) - 2 Tbsp oil - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­4 tsp turmeric (haldi) - 1/­­4 tsp red chili powder (lal mirch) - 2 Tbsp cashew powder (kaju) - 2 tsp coriander powder (dhania) - 1 tsp fennel seed powder (saunf) - 1 Tbsp dry fenugreek leaves (kasoori methi) - 1 tsp salt - 1-1/­­2 cup milk - 1/­­4 tsp garam masala -  Rub the kasoori methi between your palms and remove the stems if there is any, set aside. -  Blend tomatoes, ginger, green chili to fine paste. Set aside. - Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out. - Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute. - Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat. -  Paneer Methi is ready.  To make vegan, Substitute paneer with tofu and milk with coconut milk Serve Paneer Methi with Naan, or Lacha Paratha. The post Paneer Methi (Methi Malai Paneer) Recipe by Manjula appeared first on Manjula's Kitchen.

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen

September 5 2018 Robin Robertson's Global Vegan Kitchen 

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie HansenAn easy, detailed introduction to plant-based eating, VEGAN RESET: The 28-Day Plan to Kickstart Your Healthy Lifestyle by Kim-Julie Hansen lays out 28 days of vegan meals with budget-friendly shopping lists, weekly meal prep guides, and daily menus including breakfast, lunch, dinner, and a snack - all brought to life with gorgeous photography throughout. Go beyond the reset with additional recipes, from smoothies and juices, to savory lunch and dinner dishes and luscious desserts. The book includes all the tools, tips, and tricks Kim-Julie wished she had known when she embarked on this new lifestyle path and follows an holistic approach, guiding you step by step on your vegan journey. Chili-Lime Cauliflower Bowl - 1 shallot, sliced - 1 garlic clove, minced - 1/­­3 head yellow cauliflower, chopped - 1 bell pepper, chopped - 1 tablespoon olive oil - 1/­­3 cup whole almonds -  1/­­4 fresh hot red chile pepper, thinly sliced - 2/­­3 cup boiling water -  1/­­2 cup couscous -  1/­­2 teaspoon sea salt -  1/­­2 teaspoon ground cardamom - Juice of 1 lime - 4 collard green leaves, chopped - 2 cups chopped curly kale - Handful of fresh parsley leaves, for garnish - Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes. - Add the almonds and chile and cook for 5 more minutes. - Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry. - Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine. - Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes. - Serve the couscous and vegetables over the greens and garnish with the parsley. Excerpted from VEGAN RESET (C) 2018 by Best of Vegan LLC. Photography (C) 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen appeared first on Robin Robertson.

Creamy Spinach Penne with Watermelon

August 11 2018 Green Kitchen Stories 

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

Smörg?st?rta - Savory Rye Sandwich Cake

June 23 2018 Green Kitchen Stories 

Smörg?st?rta - Savory Rye Sandwich Cake Hey friends and happy midsummer! We spent midsummer eve at a friends house, dancing like frogs around a flower covered midsummer pole. It’s one of many weird traditions that we do in Sweden on this longest day of the year. Today we are off to Noma (as in one of the coolest restaurants on earth) to test their new plant focused menu that is launching next week. We’re very excited - obviously for Noma, but also for eating a fancy dinner together with zero kids around. Before we are leaving, I wanted to post this little recipe that we uploaded to our youtube a few days ago. Just like frog dance, this savory layered sandwich cake is also a very Swedish thing. It is called smörg?st?rta and is traditionally made by layering white bread with mayonnaise, creme cheese, whipped cream, dill, chives, shrimps, salmon and a bunch of other stuff. It’s basically like a sandwich gone wild. Even if we are not completely sold on the very heavy traditional version, there is something intriguing about the concept of a sandwich cake. So we made our own version, using rye bread and three colorful and fresh (but still quite rich) spreads in between. One green spread with avocado, dill and peas. One white spread with egg, sauerkraut and creme fraiche. And one purple spread with beans, beetroot and sunflower seeds. We cover it with cream cheese with a sting of horseradish and lots of finely sliced veggies and flowers. It looks great, is fun to make and really delicious. Sandwich cake FTW! Check out this recipe video to see how we make it. This is the perfect savory dish to make for a party, brunch or gathering with friends. You can easily half the recipe or make it vegan by skipping the egg layer and replacing the cream cheese with coconut cream. If you want to try a gluten-free version of this cake you could either simply use a gluten free bread, or bake 4 trays of our vegetable flatbreads (this option is a little time consuming but would probably taste amazing). Smörg?st?rta (Savory Rye Sandwich Cake) Serves 12-16 Green Spread 300 g /­­ 2 cups cup green peas 1 small lemon, juice 1 bunch dill, chopped 2 avocados, flesh scooped out 2 tbsp olive oil 1 large pinch salt White Spread 6 hard-boiled eggs 250 g /­­ 1 cup creme fraice or sour cream 2 tbsp capers 4 tbsp sauerkraut a pinch black pepper Purple Spread 1 cup sunflower seeds, soaked for an hour in water 1 x 400 g tin white beans, drained and rinsed 2 cooked beetroots, roughly chopped 1 small lemon, juice 4 tbsp extra virgin olive oil salt and pepper Assembling 36 slices of sourdough rye bread (or bread of choice), thinly sliced 500 g cream cheese 1 tbsp grated horseradish Decoration 1 avocado, sliced or shaped into a rose 1/­­2 cucumber, sliced thinly 1 small bunch of asparagus, thinly shaved 1 lemon, halved and thinly sliced mache lettuce chives, finely chopped Start by making the spreads. Add all the ingredients for the green spread to a food processor and mix until smooth (or use a bowl and a hand blender). Taste and adjust the flavour to your liking. Transfer to a bowl and clean the food processor. For the white spread, peel and roughly chop the eggs, place in a bowl and gently stir through cr?me fraiche, capers, sauerkraut and a little black pepper. Set aside. Drain and rinse the sunflower seeds for the purple spreads and add them to the food processor (or use bowl and hand blender) along with beans, beetroot, lemon juice, olive oil and a good grind of salt and pepper. Pulse a couple of times until combined but still a little chunky. To assemble: Trim any hard ends off the bread and line up the rye slices so you have a rectangle, 3 slices wide and 3 slices long. Spread the green spread evenly on top and then place another layer of bread. Now layer they white spread evenly on top. Place another layer of bread, followed by the purple spread. Place the final 9 slices of rye on top. Add cream cheese to a mixing bowl and grate in the horseradish. Whisk to make sure it’s incorporated, taste and add more if desired. Use a palette style knife to cover the cake with a layer of cream cheese. Decorate with an avocado rose, ribbons of cucumber, shaved asparagus, machet lettuce, slices of lemons, chives and flowers. Or whatever you think looks good. Tip: You can make this cake 12-24 hours ahead and store in the fridge to let the spreads soak into the bread and soften it up a bit. Then add the cream cheese and decorations right before serving.

Green Pancakes - Three Ways

May 10 2018 Green Kitchen Stories 

Green Pancakes - Three Ways We love green pancakes (aka spinach cr?pes) in our family and are constantly exploring more ways to incorporate them into various meals. We have got lots of examples and ideas in our cookbooks but here are three new favorites: 1. Add mustard, lentils, sliced tomato and cheese to you pancakes. Fold them up, bake them quickly until the cheese melts and serve with a fresh lentil and melon salad. 2. Fill them with sweet potato, spinach, feta, yogurt and zaatar. Then roll them up and slice them into picnic rolls. 3. Make a banana split pancake bowl with some whipped cream, yogurt, raspberries, nut butter and chocolate. We are sharing all of these recipes below. You can either make the pancakes from scratch or use fridge cold leftover pancakes for these recipes. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese. The recipe for the batter comes from our Green Kitchen at Home cookbook and we have included it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it). Gruyere, Mustard & Lentil Pancake Melt Serves 4 as a lunch This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance. 4 green pancakes (see recipe below) 8 slices gruyere cheese (or another cheese) 4 large teaspoons mustard 8 cherry tomatoes 200 g /­­ 1 cup cooked lentils (store bought are fine) 1 bag mixed lettuce 1 avocado 1 galia melon (or other melon) 10 cm /­­ 4 inches cucumber olive oil balsamic vinegar salt & pepper Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/­­400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side. Sweet Potato & Za’atar Pancake Picnic Rolls Makes 20 rolls You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast. Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist. 4 green pancakes (see recipe below) 1 large sweet potato cinnamon 1 tbsp lemon juice 1 cup full-fat Turkish yogurt 200 g feta cheese 2 handfuls spinach, chopped 1 cup cooked chickpeas 2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores) 2 tsp chili flakes (optional) Set the oven at 200°C/­­400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing. Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm /­­ 1/­­3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch /­­ 5 cm rolls. Sweet Pancake Banana Split Serves 4 4 green pancakes (see recipe below) 1 cup whipped cream 1 cup greek yogurt 4 bananas 1 cup raspberries 4 tbsp nut butter 4 tsp honey 30 g /­­ 1 oz dark chocolate 1 handful hemp seeds or slivered almonds Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves. Spinach Cr?pes (in our house they are know as Green Pancakes) Makes 10-14, depending on the size of your pan and thickness of your pancakes 5 eggs 150 g /­­ 1 cup rice flour (both light or wholegrain works, as does spelt flour) 500 ml /­­ 2 cups oat milk, or milk of choice a large handful spinach a small handful herbs (basil, mint or parsley) sea salt Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm /­­ 8 inch non-stick frying pan/­­skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml /­­ 1/­­3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first cr?pes). To store the cr?pes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.

Roasted Veggie Grain Platter

March 27 2018 Green Kitchen Stories 

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

Kichadi: The Realistic Reset

January 16 2018 My New Roots 

Kichadi: The Realistic Reset Happy 2018 dear friends! I hope that you all had a restful and relaxing holiday, and that youre ready to take on the new year. As most of you know, the past few months have been all-over-the-place (literally) for my family and I, so Ive been giving myself plenty of freedom when it comes to what Im eating and how often Im exercising. With my regular routines out the window, Ive felt an immense sense of liberation - its great to let go once in a while! - but now its gotten to the point where my body is really craving some stability and grounding, especially after the holidays. Sometimes I like to go drastic and embark on a 10-day juice fast or something like it, but my body and my mind arent feeling a hard-core anything at the moment, so Im turning to kichadi to gently ease my way back into eating with more balance. Kichadi, sometimes called and spelled khichdi, kitchari, kitcheree or khichri, is the famous one-pot wonder Indian dish that combines rice and lentils or quick-cooking pulses or legumes, such as mung beans. Its best known in Ayurvedic tradition as a cleansing and complete protein meal, very easy to digest, and a cinch to make! It is delicious, super comfort food, and even if youre not down with eating the exact same thing for every meal for several days in a row, youll be thrilled to learn its also the perfect thing to tuck into on a cold winter night. Because of its simplicity and ease, many people find that doing a kichadi “mono-diet” is very pleasant and far less of an ordeal than a juice fast for example (although I need to be clear that a juice fast is far deeper and more effective). Taking three to seven days to eat this dish exclusively gives the digestive organs a serious break since kichadi is very easy to break down and assimilate. And because digestion is at the core of human health, putting a practice in place that supports this essential process makes room for the miracle of self-healing: something the body is constantly striving for, but often distracted from by poor dietary and lifestyle choices. When we forgo processed foods, alcohol, caffeine, and common allergens for a few days, we give our bodies the space it needs to do what it naturally does anyway: clean itself up! I like to eat a kichadi diet in the colder months when the weather is unfriendly and I need some reassuring, grounding, warm food - and juicing sounds about as fun as a hole in the head. Its also a wonderful way to glide yourself into the process of cleansing if youve never tried it before. Since it doesnt involve abstaining from food, most first-timers find it totally do-able, and dare I say it, enjoyable! Ive just completed three days of eating kichadi for breakfast, lunch, and dinner, and Im feeling sooo much more balanced, clear-headed, and energized - the ways I would like to feel at the beginning of a brand new year! I hope that this simple and realistic reset is up your alley, and that you give it a go. First things first, youre going to need to do a bit of planning for the kichadi diet. Set a realistic goal for yourself - ideally youll be eating this dish for at least three days, up to seven, but if one is all you can handle, that is okay too. Since youre eating throughout this practice, going about your regular life is usually fine, but if you want to go the extra mile and give yourself a real treat, do the kichadi diet over a long weekend or break from work so that you can focus on some other cleanse-enriching experiences, such as a massage, a sauna visit, daytime napping, reading an actual book, and maybe even going offline completely. Gasp! I started my kichadi diet on a Monday and carried out my normal routine with work and family life, and just made sure to give myself lots of juicy personal time in the evenings (essential oil bath, yin yoga sesh, early lights out etc.). Aside from a cleanse-classic mood swing on the last day, no one around me even noticed what I was doing. Since they were too busy eating pizza.    Before you begin youll want to start by cutting back on alcohol, caffeine, sugar, meat, dairy, processed foods, and anything else you know is throwing you off balance. If you abstain from these things for at least a couple of days before you begin, your experience will be much smoother, as you won’t be distracted by gnarly withdrawal symptoms while you’re trying to chill. You can also add any bad habits you have to your hit list, and reduce or eliminate the daily practices that arent making your life extra groovy. Whatever day you are starting the kichadi on, soak the rice and pulses /­­ legumes together the night before. This step is important for improving the digestive qualities of kichadi, but if you are really pressed for time or you forgot, get them in water as soon as you can. Remember that even soaking for an hour is better than nothing! Cook the kichadi daily if possible, since the fresher the food is, the more energy, or prana it contains. My recipe makes about six servings for my appetite (eight for people who eat less) and I can easily stretch one batch over two days if no one else in my family wants it. Regardless, youll have to make at least two batches if youre going for three days, and I would not recommend keeping kichadi around for longer than that. Freezing is an option, but freeze it in the portion size youd want to eat so that youre not heating more than you need at one sitting.        Daily routine The night before: soak the rice and pulses together in plenty of filtered water overnight. Morning: upon rising, drink a large glass of warm water with freshly squeezed lemon juice, followed by another glass of pure water. Make your first batch of kichadi, and enjoy it for breakfast. Store leftovers in the fridge. Midday: Drink a couple large glasses of water at least 30 minutes before eating. Heat your desired amount of kichadi and enjoy it for lunch. Evening: Drink a couple large glasses of water at least 30 minutes before eating. Heat your desired amount of kichadi and enjoy it for dinner. Night time: Drink a cup of herbal detox tea if desired, enjoy something that nourishes you (bath, meditation, stretching) and go to bed early. Repeat for three to seven days. Kichadi Reset tips 1. Eat when youre hungry. This may seem like an obvious one, but many people eat according to the clock, instead of listening to their bodies. Take these days to really tune in and see when your body actually desires food, and how much you need to eat to feel satisfied. When you feel real hunger, your body is giving you the signal that it is actually ready to receive. 2. Cook mindfully. Remember that cooking is something to be grateful for. If you normally approach cooking from a lets get this over with standpoint, use this opportunity to make your meal prep a ceremony, and see it as a gift to yourself. Take your time washing and cutting vegetables, delight in the sound of the spices popping, the scent that wafts up while youre peeling ginger. The attention and intention you put into your food will come back to you, and nourish you in ways that you never thought possible. 3. Keep things interesting, by adding a squeeze of lime instead of lemon to your kichadi. You can use parsley instead of cilantro, and adjust the spices to suit your personal taste. If you really need some variety, top the kichadi with some of your favourite sprouts, grated raw carrot, or fold in some spinach while its still hot. 4. Cravings are normal, especially when youre knowingly depriving yourself! If you feel a craving coming on, first identify what the craving is. Be curious...maybe it has nothing to do with the food, but more your emotional or mental state. If you really cant shake the feeling, drink water first, then try a piece of fruit, or some raw veggie sticks. 5. Drink a lot of water. The body functions optimally when properly hydrated. It is especially important when were resetting, since were letting go of things that need to be flushed out. Water is essential to this process, but it will also prevent cravings, combat fatigue and brain fog, and keep the bowels moving. Remember to drink water away from mealtimes for optimal digestion (30 minutes before eating, 2-3 hours after unless youre very thirsty). Other beverages, even if they are mostly water like coffee and tea, are not water. Only water is water. After the Kichadi diet Although it is extremely tempting to celebrate and indulge after denying oneself certain things, this is not the best time to do so. Even though this process keeps your digestive system humming along, your body is still in a sensitive place. Introduce new foods slowly, and keep combinations small and uncomplicated (i.e. dont have a meal with 20 different foods together). Limit meat, dairy, sugar, and processed foods for as long as possible. That congratulatory slice of cake should wait until youre pretty much back to normal, or maybe even find an alternative ; )     Print recipe     Simple and Cleansing Kichadi Serves 6-8 Ingredients: 1 Tbsp. coconut oil or ghee 1/­­2 Tbsp. cumin seeds 1/­­2 Tbsp. mustard seeds 1/­­2 Tbsp. coriander seeds 1/­­2 tsp. ground turmeric 1 cinnamon stick 1-2 Tbsp. minced ginger (to taste) 1 large tomato, chopped (optional) 2 medium yellow onion, diced 2 medium carrots, chopped 1 small /­­ 250g sweet potato (or other seasonal root veggie), chopped 1 cup /­­ 200g brown rice 1/­­2 cup /­­ 110g mung beans or brown lentils 1 tsp. fine grain sea salt 1 cup /­­ 140g green peas, frozen or fresh 4 cups /­­ 1L water (or more, as needed) a couple handfuls finely chopped cilantro lemon to garnish Directions: 1. If possible, soak the rice and pulses together overnight, or for 8-12 hours. Drain and rinse very well. 2. Melt the oil in a large stockpot. Add the cumin and mustard seed and fry just until the mustard seeds start to pop. Add the remaining spices, stir and then add the tomato and ginger (if youre opting out of the tomato, simply use a few splashes of water). Fry for a couple minutes until fragrant. 3. Add the onion, carrots, sweet potato, brown rice, mung beans, salt, and water. Bring to a boil, reduce to simmer and cook for about 45 minutes, until the rice and beans are soft. About five minutes before serving, add the peas whether fresh or frozen, and cook until they are warm. Add more water for a stew-y consistency, or if the pot becomes dry while cooking. 4. Serve kichadi hot, garnished with cilantro and a squeeze of fresh lemon juice. Give thanks and enjoy. I hope that many of you try the kichadi diet out, and rejoice in the fact that there is no need to do something radical and overly deprivational during the winter. This is a time for closing in, for being quiet and gentle, and nourishing oneself in a tender way. And remember, you can enjoy this delicious kichadi even for a day, and any season of the year when you need to find your equilibrium once again. Its a tasty way to come back to center, every time, anytime. In health, vibrancy, and abundance for the year ahead, Sarah B. Show me your kichadi on Instagram: #mnrkichadi The post Kichadi: The Realistic Reset appeared first on My New Roots.


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