dressing - vegetarian recipes

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dressing vegetarian recipes

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time! This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 Spinach Salad 6  ounce  bag of spinach 3/­­4  cup  carrots 3/­­4  cup  edamame 3  tbsp  hemp seeds,  seeds 14  ounces  firm tofu,  drained, pressed and cut into 1″ cubes   Peanut Sauce 1/­­4  tsp  coconut oil,  olive oil can be substituted 2  garlic cloves,  minced 2  tbsp  low sodium tamari,  soy sauce or coconut aminos can be substituted 3/­­4  cup  water 1  cup  coconut milk,  canned 3/­­4  cup  coconut water 2  tbsp  red curry paste 3/­­4  cup  peanut butter,  smooth 1  tbsp  sorghum syrup,  honey can be substituted red pepper flakes,  optional   - Carrot Ginger Dressing 1/­­4  cup  olive oil 1  tsp  sesame oil 1/­­4  cup  white vinegar 2  tbsp  white miso,  white chickpea miso can be substituted 1  tbsp  tahini 2  medium carrots,  peeled and chopped 1  inch long  piece fresh ginger,  peeled and cut into circles 1  tsp  sorghum syrup,  honey can be substituted 1/­­4  tsp  salt 1/­­4  tsp  white pepper   Preheat oven to 400? F. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.) To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/­­4 cup peanut sauce, set aside. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl. Sprinkle the top of salad with 1 tablespoons hemp seeds. The post Spinach Salad with Baked Tofu and Carrot Ginger Dressing appeared first on Meatless Monday.

Spring Quinoa Fruit Salad

March 31 2019 Manjula's kitchen 

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

Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce

March 26 2019 Vegan Richa 

Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceVegan Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce. 30 Mins, super Flavorful. Slice into thick slices or just chop into florets to make this delicious Cajun Cauliflower. Serve with chimichurri or a cooling dressing. Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve wanted to make just the Cajun cauliflower since I posted the now very popular Garlic pasta with roasted cajun cauliflower. Creamy Pasta with smoky spicy cauliflower makes a fabulous weekday meal! I make my own cajun blend so I can control the flavor and heat and it works out wonderfully over cauliflower.  For crispier cauliflower, add some breadcrumbs to the spice mix and then toss. Adjust the heat of the cajun seasoning by reducing cayenne, pepper flakes, black pepper and using more of sweet paprika. Serve these Cajun Caulilfower “steaks” with some cooked grains or beans in a bowl with some hearty crunchy greens or lettuce to make a meal. Lets bake!Continue reading: Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceThe post Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce appeared first on Vegan Richa.

Five Veggie Raw Pad Thai

March 18 2019 Meatless Monday 

This recipe comes to us from Dr. Robert Graham, co-founder of FRESH Med . Dr. Graham says: Pad thai is one of my favorite recipes. I wanted to create a version for you with easy, healthy raw vegan ingredients. We chose zucchini noddles to make all the ingredients easy to find. This raw pad thai is gluten free, nutrient dense and look at all those gorgeous plants youre going to eat! Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 1 medium zucchini, spiraled or julienned - 2 large carrots, julienned - 1 red pepper, thinly sliced - 1 cup thinly sliced red cabbage - 3/­­4 cup frozen edamame, thawed - 3 green onions, thinly sliced on bias - 1 teaspoon sesame seeds (toasted) - optional: 1 cup of rice vermicelli noodles   - For the dressing: - 1 garlic clove minced - 1/­­4 cup raw almond butter (can also use peanut butter) - 1 tablespoon fresh lime juice - 2 tablespoons low-sodium tamari - 2 tablespoons water (may need more for desired consistency) - 2 teaspoons pure maple syrup (or other sweetener) - 1/­­2 tablespoon toasted sesame oil - 1 teaspoon freshly grated ginger Directions: 1. Prep all the vegetables. Add the zucchini, carrots, pepper, and cabbage into one large bowl. Toss with hands to combine. 2. Prepare the dressing by processing all dressing ingredients in a food processor or vitamix. The dressing may seem a bit thin at first, but it thickens as it sits. 3. Top bowls with edamame, green onion, and sesame seeds. Pour on dressing and enjoy. The post Five Veggie Raw Pad Thai appeared first on Meatless Monday.

Less Waste: Broccoli Stem ‘Tartare’

February 27 2019 Golubka Kitchen 

Less Waste: Broccoli Stem ‘Tartare’ It seems like a lot of people still see broccoli stems a scraps to be thrown away, but the truth is that broccoli is delicious in its entirety. The stems make up the bulk of the weight for a reason – they are totally edible, incredibly tender inside, and very versatile. To prep them, all you have to do is peel away the tough outer skin, and you’ll be left with a velvety ‘heart,’ which kind of reminds us of an artichoke heart. It can be utilized in so many ways – in fried rice, soups, salads, gratin, latkes, and even apps. This ‘tartare’ is an unexpected little number to serve on a snack platter, but we think that it will pleasantly surprise any guests. It comes together with the help of staple pantry ingredients, and tastes indulgent…but in reality you’re eating a bunch of broccoli. Win-win all around. We came up with the idea for this recipe because broccoli stems get incredibly tender when steamed, and they take on flavor really well, like little sponges. We’ve seen various plant-based ‘tartare’ done before, like carrot tartare and avocado tartare, so we had the idea to try out something similar with broccoli stems. We marinated the stems with classic tartare ingredients like mustard, capers, and red onion (or shallot), and were so pleased with the result. Give broccoli stems a chance! And enjoy :) Broccoli Stem Tartare   Print Serves: 3 cups Ingredients 4 broccoli stems (or 5-6 if theyre particularly thin) ⅛ of 1 red onion - finely chopped 2 teaspoons capers - minced 4 teaspoons mustard (mix of Dijon and grainy or just 1 type) 4 teaspoons apple cider vinegar 2 teaspoons tamari sea salt black pepper red pepper flakes 5 tablespoons olive oil any herbs of choice - for garnish (optional) Instructions Prepare a steamer or steaming basket and boil water for steaming the broccoli stems. Peel the broccoli stems with a vegetable peeler, making sure to peel away all the tough outer skin, until youre left with the tender inner stem. Roughly chop the stems into about ½ thick rounds and place in the steamer basket. Steam for 10 minutes, or until very tender but not mushy. Once ready, chop the broccoli stems into finer pieces. You can chop them finely for a smoother tartare or leave them chunky for one with more bite. Meanwhile, in a large mixing bowl, combine the onion, capers, mustard, apple cider vinegar, tamari, salt, black pepper, and red pepper flakes to taste, and mix. Pour in the olive oil, whisking it in to emulsify. Add the broccoli stems and mix to coat in the dressing. Transfer the tartare to an airtight container and ideally refrigerate for 30 min to an hour before serving, to allow the broccoli stems to marinate, and also for the olive oil to thicken, which will make the tartare easier to spread. Serve with your favorite crackers or toasted bread, garnished with any herbs of choice. 3.5.3226 You might also like... Fruit Leather Puzzle Tofu Saag Paneer, Spring Style Raw Onion Bread Pink Soup with Roasted Onions and Broccoli .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 Less Waste: Broccoli Stem ‘Tartare’ appeared first on Golubka Kitchen.

Recipe | Butternut Squash, Lentil & Kale Salad with Tahini Dressing

February 22 2019 Oh My Veggies 

On Friday, the weather was beautiful and the sun was shining and I felt excited and hopeful that spring was almost here. I even tweeted this: I know it's mid-February, but it looks like spring outside. Hooray for sun! — Oh My Veggies (@ohmyveggies) February 15, 2013 ...and then about 20 minutes later, I got a winter weather alert on my phone. And, indeed, we got about an inch of snow on Saturday. I think Chris and I are now true North Carolinians because, when looking out the window at the (pitiful!) accumulation of snow, we decided it was best to stay off the roads and hunker down for the day. How soon I’ve forgotten the days of schlepping around campus at the University of Wisconsin in blizzard conditions or being unable to open the balcony door in our apartment because several feet of snow had sealed it shut. This Butternut Squash, Lentil & Kale Salad was supposed to be my farewell to winter post. I was going to vow to you that you wouldn’t see another kale or winter squash recipe on my blog until next fall rolls around. But after this weekend, I’m thinking it’s more fitting to […]

20 Drool-worthy Vegan Taco Recipes !

February 2 2019 Vegan Richa 

20 Drool-worthy Vegan Taco Recipes !20 Drool-Worthy Vegan Taco Recipes with Beans, Lentils, Cauliflower, Veggies, Jackfruit, Mushrooms, squash. Spicy, Smoky, Tangy, Crispy, Quick, Easy, many flavors! Glutenfree Soyfree Options. No Fake Meats! Its Taco Tuesday! Everyone needs some amazing Tacos in their repertoire. There’s more to Vegan Tacos than just beans! Different legumes, chickpeas, lentils, or veggies, squashes, Cauliflower, some nuts, mushrooms or jackfruit! Simple spices or varied flavors, Quick or elaborate, smoky sauces, tangy dressings, fusion spices! Lots of options.  Tacos are often loved by everyone including kids, they are flexible to preference, versatile with the many fillings, sauces and flavors and can be made pretty quickly. Here are 20 Vegan Taco Recipes to try out for the next Taco party or everyday of the week!Continue reading: 20 Drool-worthy Vegan Taco Recipes !The post 20 Drool-worthy Vegan Taco Recipes ! appeared first on Vegan Richa.

Candied Chocolate Dipped Citron + Video

January 31 2019 Golubka Kitchen 

Candied Chocolate Dipped Citron + Video I’m constantly amazed by the fact that nature gives us the exact things we need during each given season. Citrus season might be my favorite fruit season, just because it’s such a ray of sunshine in the midst of winter bleakness. The contrast between the quiet darkness of this time of year and the bright, juicy, sweet citruses that spring up at the stores is especially intense. Our grocery store is exploding with all kinds of citrus varieties, more than I can count on my two hands. I couldn’t resist getting a few citrons, since they smelled amazing, and I had never tried them before. I knew that they have a really thick rind (they are mostly rind really), which is great for candying. After doing some research, I also learned that citron is one of the original citrus fruit, from which a lot of the other household citruses were developed. So, to celebrate this year’s citrus season, I made some candied, chocolate-dipped citron. The process will make your kitchen smell amazing, and the result is such a unique and delicious treat, with a perfect balance of sweetness, bitterness, and citrusy zing. I also made a ‘day of eating’ video, which takes you through the whole candying process, as well as a day of plant-based meals. All the recipes and things mentioned in the video are linked below :) Video links: Magic Moisturizer Gua Sha Routine Shortcut Steel Cut Oats Pasta e Ceci (Chickpea Noodle Soup) Candied Chocolate Dipped Citron   Print adapted from David Lebovitz Serves: about 1½ cups Ingredients 2 citrons 1½ cup maple syrup or a mixture of maple syrup and honey (not vegan) 1 cup water, plus more for blanching the citron pieces ½ - ¾ cup chocolate chips Instructions Wash and dry the citrons. Cut out any flesh and seeds (you can juice the flesh and use the juice in your water, in salad dressing, or as an acidic finish to any savory dish), then cut the rind into strips. Put the rind strips in a medium pot, cover with water, and blanch the citron pieces in simmering water for 30 minutes, until translucent. Drain the citrons and return to the same pot. Add the maple syrup/­­honey (if using) and water. Bring the mixture up to a boil, stirring a few times. Turn the heat down to establish a strong simmer, and simmer until the syrup reduces, almost completely. You should be left with candied citron strips, covered in a thin layer of syrup. This will take about an hour or more. Let cool for about 15 minutes. Transfer the strips to a wire drying rack to let any excess syrup drain off. Meanwhile, melt the chocolate chips on a double boiler. Dip each citron strip into the chocolate, so that its about half way covered. Transfer back to the drying rack. Once youve dipped all the citron strips in the chocolate, transfer the whole rack to the refrigerator to let the chocolate harden. Keep the candied citron refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Rose and Lavender Parfait and a Breakfast with Friends Chocolate Avocado Truffles and Concord Grape Sorbet Parsnip Cake with Candied Kumquats Clementine Fudge Cake .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 Candied Chocolate Dipped Citron + Video appeared first on Golubka Kitchen.

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares

January 20 2019 Meatless Monday 

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo LinaresStart smart eating habits on Mondays for a happier and healthier you! Did you know increasing your consumption of plant-based foods and decreasing red meat could help you lower the risk of type 2 diabetes in the long term? Find out more! Photo credit: Kelly Campbell Photography This week we catch up with Chef Ronaldo Linares , a leading expert on healthy Latino cooking who is helping his community fight diabetes in a big way, with food. Known for creating modern recipes from ancient flavors, he recently published Chef Ronaldos Sabores De Cuba , where you can find close to 100 diabetes-friendly recipes using Latin flavors. The cookbook meets the dietary guidelines of the American Diabetes Association, plus its bilingual! Heres Chef Ronaldos advice for keeping it sabroso y sano (flavorful and healthy): 1) What are some of your most popular tips for making dishes diabetes-friendly? Mother Earth gives us a lot! We only have to educate ourselves about food to make delicious diabetic-friendly dishes. Here are my suggestions: o Simplicity is key. o Stick to three main ingredients. o Choose ingredients that are high in fiber, low in sugar, and contain healthy fats. o Mix up the spices to avoid using too much salt, i.e. consider adding fresh herbs to the mix! 2) Why is it important to reduce the amount of meat you eat in your diet? Thats a great question. By eating less red meat and more plant-based foods, you could lower your risk of developing type 2 diabetes. Reducing your consumption of red meat can also reduce your intake of cholesterol, a change that can help heart health. This means if you are at risk of developing type 2 diabetes or heart disease, by eating more whole grains, vegetables and fruits, and less red meat, you could lower your risk of developing these diseases. 3) Whats your favorite Meatless Monday dish?  Quinoa Mango Jicama Salad! You get a great balance of protein, fat, and carbs in this tasty recipe. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs all add the perfect touch. This is also a great meal prep salad: Make the salad at home and bring it to work, put the dressing in a separate container, and when youre ready, mix everything up and enjoy! For me, its about keeping it simple and maximizing the flavors. 4) Whats your favorite plant-based protein and why? My top choice has to be quinoa! The possibilities are endless. From quick soups and bowls to stir-fries, its such a versatile, diabetic-friendly, and plant-based protein. One cup of cooked quinoa has 8 grams of protein and is rich in nutrients, iron, and fiber. You could make a big batch on Sunday and eat it throughout the week. 5) What is the number one piece of advice you give people who are starting a new healthy diet and lifestyle? Be patient. Eating plant-based foods comes with a whole bag of new benefits like weight loss, physical transformation, and maybe feeling better, too! Enjoy the journey, TOMA! Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many health benefits of Meatless Monday, such as reducing the risk of type 2 diabetes. Download our fun and shareable free graphic: Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares appeared first on Meatless Monday.

Sesame Garlic Broccoli Recipe

January 3 2019 Vegan Richa 

Sesame Garlic Broccoli RecipeThis Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. Vegan glutenfree nutfree recipe.  Jump to Recipe If you like broccoli, you will LOVE this simple 6 ingredient garlicky broccoli. Broccoli is blanched then mixed with slowly roasted garlic + sesame oil dressing. The key to amazing flavor is just the right golden brown garlic. Cook it over low heat so it doesn’t burn. Add some crisped tofu and more soy sauce to make a meal! Broccoli is one of those vegetables that divides the house. There are some that absolutely adore it in any shape and form, and some (read me) that need it generally chopped up in some format with loads of flavor. I used to not like broccoli, then I made dishes like broccoli fritters and broccoli veggie balls and slowly appreciated the vegetable. Chop the broccoli smaller or larger for this recipe. The Garlic sesame flavor works amazingly well here. Continue reading: Sesame Garlic Broccoli RecipeThe post Sesame Garlic Broccoli Recipe appeared first on Vegan Richa.

Green Christmas 2018 - vegan edition

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 - vegan edition The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there). Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/ my Dream Kitchen

November 28 2018 Golubka Kitchen 

No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/ my Dream Kitchen This may or may not be news to you, but a really good slaw is easy to make when you’ve got the foundation of nicely shredded vegetables and great dressing. Come fall/­­winter, and all my butter lettuce and baby green salad cravings get replaced with colorful slaw cravings. Slaw just feels more suitable to winter to me, probably since I can make it with more seasonally appropriate vegetables like winter greens, cabbage, grated raw squash, carrots, apple, etc. Nature tends to provide us with exactly what we need during different times of the year, and I always try to listen to that by taking advantage of what’s in season. It’s also just exciting to switch it up. So, winter slaw will be taking the place of other salads on our table for the next few months. Maybe you want to join in and give it a try as well? Or maybe you’re a slaw expert already. What this post is really about is the orange tahini dressing that will make any shredded raw vegetables shine, and also a little bit about the sad yet exciting fact that we are selling our home with my dream kitchen. So, the dressing is a dreamy combination of fresh orange juice, tahini, garlic, and other flavor stars like mustard and miso, as well as some toasted poppy seeds. I’ve been on a real poppy seed kick lately, and I find that they add the most satisfying, tiny firework-like pop (and a nutty flavor) to an otherwise smooth concoction. What I’ve decided to do here is to give a recipe for the dressing, as well as a non-recipe for a wintery slaw. The slaw can be composed of almost any vegetables that taste good raw. The key is to shred them really well, since tiny, delicate ribbons of veg really make the whole experience that much more pleasurable. A sharp knife works for this, but having a mandoline with different blade attachments is especially helpful in this case. Add in some pomegranate jewels or something crunchy like toasted or candied nuts/­­seeds, and you’re in for a really great salad component to whatever other cozy winter fare you’re enjoying at the moment. In other news, we are in the process of trying to sell our home. If you’ve been following along here for a while, you may have seen my post about the kitchen renovation that we were able to finally pull off after fifteen years of living with a typical 90s Florida kitchen (code for: not very functional or aesthetically pleasing). We put so much physical and emotional work into this renovation, and I ended with my absolute dream kitchen and living room (which compose an entire 2nd floor of the condo). So, why are we selling it? There are multiple reasons that make sense for our family. Mostly, we are ready for a change of location, though it will be so sad to leave the place we’ve called home for seventeen or so years. If I could pick everything up and move it with us wherever we end up, I would. But I can’t! So, if you or someone you know are looking for a home on a very peaceful island in the Tampa Bay region of Florida, a five minute drive from a national park beach, close to everything, with renovations that were done with lots of unique materials and even more love, click here to check out the listing and please help us spread the word :) Here are some more home-related links: – The Kitchen Renovation – The Best Way to Repurpose Vintage Fruit Crates on The Kitchn – Paloma’s Room on Apartment Therapy (from 2010!) No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing   Print Ingredients for the orange tahini dressing 1½ tablespoons poppy seeds juice from 2 navel oranges ½ cup tahini 1 tablespoon dijon mustard 1 teaspoon miso 1 clove of garlic - roughly chopped 2 tablespoons olive oil 1 tablespoon maple syrup or honey, or more to taste splash of apple cider vinegar sea salt freshly ground black pepper splash of water for thinning for the slaw - use any combination of the following kale - finely shredded with a knife pinch of sea salt - for massaging the kale red cabbage - shredded with a knife or mandolin carrot - shredded or ribboned raw butternut squash - shredded raw sweet potato - shredded raw brussels sprouts - shredded raw beet - shredded apple - shredded pear - ribboned or shredded fennel - shredded pomegranate seeds toasted or candied nuts/­­seeds Instructions to make the orange tahini dressing Toast the poppy seeds on a dry skillet over high heat. Remove from the pan as soon as the seeds become fragrant and start popping. These toast up fast, so take care not to burn them. Combine the orange juice, tahini, dijon, miso, garlic, olive oil, maple syrup, apple cider vinegar, salt, pepper, and water in an upright blender and blend until smooth. The consistency of the dressing should be creamy but not too thick. Thin it out with more water if needed. Taste for salt and pepper and adjust if necessary. This recipe makes extra. This dressing is excellent on pretty much anything :) to make the slaw Prepare a large salad bowl. If using kale, place it in the bowl along with a pinch of salt and massage with your hands for a few minutes to break it down a bit. This will make your kale chewing experience so much more pleasant! Add all the other vegetables you are using to the salad bowl, along with the pomegranate seeds (if using), and candied nuts/­­seeds. Mix well to combine. Add the orange tahini dressing bit by bit and mix, until the slaw is well dressed. Enjoy right away. Keep the dressing and the vegetables separate if making ahead. The fully dressed slaw is best the day of, though it will keep in the refrigerator for a few days. 3.5.3226 You might also like... Vegan Chickpea Nicoise Salad Vegan Sweet Potato Caramel Nougat Quinoa Collard Wraps from the Sprouted Kitchen Cookbook Baby Spinach and Strawberry Salad with Pink Dressing .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 No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/­­ my Dream Kitchen appeared first on Golubka Kitchen.

Sweet Potato and Lentil Mason Jar Salad

November 12 2018 Meatless Monday 

The recipe below makes one serving of a fantastic make-ahead salad, packed with plant-powered ingredients like lentils and sweet potatoes. So stock your fridge with a few servings and youll be set with nourishing lunches all week long! This recipe comes to us from our friends at USA Pulses. Serves 1 - For the Salad: - 1 cup sweet potato (diced) - 1/­­2 cup cup green lentils (cooked) - 1/­­2 cup couscous (cooked) - 1/­­2 cup arugula - 1/­­4 cup dried cranberries - 1 tbsp avocado oil   - For the Dressing: - 1/­­2 lemon, juiced - 1 tbsp olive oil - Salt and pepper to taste   Prepare French green lentils and couscous according to package directions Preheat oven to 400F, toss sweet potatoes with avocado oil and spread in a single layer on a baking tray. Roast sweet potatoes for 20 minutes, or until tender when pierced with a fork. Remove sweet potatoes from oven and set aside. Add dressing ingredients into a small mixing bowl and stir with a fork until combined In a mason jar add dressing, lentils, sweet potatoes, couscous, cranberries, arugula in that particular order, to make sure the greens stay crisp! Store mason jar in refrigerator until ready to eat. Mason jar will keep for 3 days refrigerated. Note: The above recipe makes one very large serving. Consider portioning the ingredients according to your own appetite if the portion seems large to you. The post Sweet Potato and Lentil Mason Jar Salad appeared first on Meatless Monday.

The Best Quinoa Salad

October 24 2018 VegKitchen 

The Best Quinoa Salad Unlike rice and wheat, quinoa is not a grain. Quinoa is the fruit of a plant from the same family as spinach and beets. Quinoa shines in salads, and if you want to eat gluten free, it’s the perfect food. On the nutrition side, it contains a large amount of high-quality protein, polyunsaturated fatty acids, and many micronutrients. Thanks to its nutritional composition--somewhat different from other cereals--and its unique taste, its inclusion in the diet brings variety to the menu. 3.0 from 1 reviews Save Print The Best Quinoa Salad Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 5-6   Ingredients 1 cup of uncooked quinoa ½ cup of uncooked green lentils 1 red pepper cut into small cubes ½ English cucumber cut into small cubes ½ tomato cut into small cubes 1 cup fresh parsley Instructions Cook the quinoa and lentils according to package directions and set aside Add all the ingredients of the salad in a large bowl Mix all the ingredients of the dressing together, add to the ingredients , mix well And thats it! 3.3.3077   The post The Best Quinoa Salad appeared first on VegKitchen.

Doctor/Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice Show

March 18 2019 Meatless Monday 

Doctor/Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice ShowDoctor/­­Chef Robert Graham recently held a session at the International Restaurant and Foodservice Show on, FRESH Food Tips for a Sustainable and Healthy Lifestyle, One Meal at a Time. He is the co-founder of FRESH Medicine , whose mission is to improve health by addressing the five pillars of well-being: Food, Relaxation, Exercise, Sleep and Happiness. In his talk, he discussed how our food system and food trends have misshapen the way we eat and how to use food as medicine. Said simply, Eat more plants; eat less meat. Meatless Monday is a simple way to eat more plants. Dr. Graham has long been an advocate of Meatless Monday as an easy way to incorporate more plant-based foods into your diet. As the former Director of Integrative Health & Therapies at Lenox Hill Hospital in New York, Dr. Graham created the first edible rooftop garden at a hospital - giving patients and hospital workers access to more fresh produce. As a leader in the field of Integrative Medicine, Dr. Graham has prescribed food as medicine for over 10 years. He believes that food holds the key to health and recently became a chef, graduating from the Natural Gourmet Institute. Dr. Graham has taught over 500 healthcare workers, mostly doctors, how to cook whole food plant-based meals. Check out Dr. Grahams recipe for Five Veggie Raw Pad Thai , a perfect option for Meatless Monday. If you make this recipe, post a photo, tagging us @MeatlessMonday and using #MeatlessMonday. Join Dr. Graham, and the millions of people around the world who participate in Meatless Monday one day a week, for your health and the health of the planet. To find out more, find us on Facebook , Twitter , Pinterest , or Instagram ! To learn more about becoming a Meatless Monday ambassador, visit MeatlessMonday.com/­­ambassador The post Doctor/­­Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice Show appeared first on Meatless Monday.

7 Meatless Monday Soup Recipes to Keep You Warm Until Spring

February 25 2019 Meatless Monday 

7 Meatless Monday Soup Recipes to Keep You Warm Until SpringSpring is still a month away so theres plenty of time to enjoy hearty winter soups that make this season delicious. To help you celebrate the last few weeks of winter, weve gathered some of our favorite winter soup recipes that include seasonal vegetables, such as root vegetables, squash and parsnips. Enjoy these tasty plant-based recipes from our Meatless Monday recipe gallery as we count down the days until spring arrives. Sweet Potato and White Bean Soup from Healthy with Nedi Oven-Roasted Pea Soup with Mint and Mascarpone Dressing from Fabio Viviani Curried Butternut Velvet Soup from She’s Cooking Mediterranean Vegetable Noodle Soup from Tofu ‘n Sproutz Carrot Soup with Parsnip Chips from MyRecipes.com Red Onion Soup with Shiitake Broth from Jackie Newgent, RDN Hearty White Bean & Millet Soup from Bean A Foodie Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 7 Meatless Monday Soup Recipes to Keep You Warm Until Spring appeared first on Meatless Monday.

My Heart Beets Salad

February 11 2019 Meatless Monday 

Cutting the beet into hearts makes this salad appear time consuming, but is so simple, it only takes minutes to make. Red beets get their beautiful crimson color from phytonutrients, which also provides detoxification and anti inflammatory benefits. This recipe was created by Donna Kelly of Apron Springs. Serves 4 - 1/­­4 cup extra virgin olive oil - 2 tablespoons balsamic vinegar - salt and pepper, to taste - 4 medium beets, peeled - 1 tablespoon canola oil - 1/­­4 teaspoon salt - 1 head butter lettuce, cleaned and torn bite size - 4 ounces goat cheese, crumbled - 1/­­2 cup roasted almonds Preheat an oven to 425 degrees. Whisk the olive oil and balsamic vinegar together in a small bowl. Season with salt and pepper to taste. Slice the beets 1/­­4 inch thick and cut them into heart shapes using cookie cutters or a knife. Transfer the beet hearts to a baking sheet. Drizzle with the canola oil, sprinkle with the salt and place in the oven. Roast for 30 minutes, or until softened. Dress the lettuce with the balsamic vinaigrette in a large bowl, tossing to ensure the dressing is evenly distributed. Divide into 4 servings and top each with equal amounts goat cheese and almonds. Lay the roasted beet slices artistically on each salad and enjoy! The post My Heart Beets Salad appeared first on Meatless Monday.

20 Drool-worthy Vegan Taco Recipes!

February 2 2019 Vegan Richa 

20 Drool-worthy Vegan Taco Recipes!20 Drool-Worthy Vegan Taco Recipes with Beans, Lentils, Cauliflower, Veggies, Jackfruit, Mushrooms, squash. Spicy, Smoky, Tangy, Crispy, many flavors! Glutenfree Soyfree Options. No Fake Meats! Its Taco Saturday! Everyone needs some amazing Tacos in their repertoire. Theres more to Vegan Tacos than just beans! Different legumes, chickpeas, lentils, or veggies, squashes, Cauliflower, some nuts, mushrooms or jackfruit! Simple spices or varied flavors, smoky sauces, tangy dressings, fusion spices! Lots of options.  Tacos are often loved by everyone including kids, they are flexible to preference, versatile with the many fillings, sauces and flavors and can be made pretty quickly. Here are 20 Vegan Taco Recipes to try out for the next Taco party!Continue reading: 20 Drool-worthy Vegan Taco Recipes!The post 20 Drool-worthy Vegan Taco Recipes! appeared first on Vegan Richa.

Quinoa, Mango, Jicama Salad

January 20 2019 Meatless Monday 

This recipe comes to us from Chef Ronaldo Linares and is featured in his cookbook Chef Ronaldo’s Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine . Chef Ronaldo says this about the recipe: “You get a great balance of protein, fat, and carbs in this tasty recipe. Being a mango lover this recipe allows me to enjoy it in a different way. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs add the perfect touch. This is also a great meal prep salad, bring to work in a mason jar, put the dressing in a separate container, and when ready mix everything up. For me it;s about keeping it simple and maximizing the flavors.” Serves 6 - For the quinoa - 1 cup quinoa - 1 1/­­2 cups water - 1/­­4 teaspoon avocado oil - 1/­­4 teaspoon kosher salt   - For the salad - 1 cup jicama, peeled and cut into 1/­­4- - inch cubes - 1/­­4 cup thinly sliced red onion - 3 ounces mango, peeled and cubed - 3 radishes, cut into thin rounds - 1 tablespoon finely chopped cilantro - 1/­­4 teaspoon cracked black pepper - 1 tablespoon lime juice - 1/­­4 teaspoon chili powder - 1/­­4 teaspoon avocado oil   Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and cook. This should take about 20 minutes. Once the quinoa is done, fluff it with a fork and spread it onto a baking sheet to cool. Set aside. Once quinoa has cooled, transfer it to a large bowl. Add jicama, onion, mango,radishes, cilantro, and pepper. Toss gently to incorporate. Set aside. In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients. The post Quinoa, Mango, Jicama Salad appeared first on Meatless Monday.

The Epic Travel Salad

January 4 2019 My New Roots 

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

Green Christmas 2018 -- Vegan Edition

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 -- Vegan Edition The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there). Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Green Christmas 2018

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve. Otherwise we’ll just call it a post-Christmas cake ;) Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of tahini. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Basil Pesto

November 23 2018 VegKitchen 

Basil Pesto Bold-flavored pesto sauce is arguably the most celebrated use for basil. Here’s a basic recipe, just right for a good-sized amount of your favorite pasta. It’s also good used as a sandwich spread, as a change of pace pizza sauce or dressing for potato salad. Serves: about 6 (about 1 cup, enough for 10 to 12 ounces of pasta) 1 cup firmly packed basil leaves 1/­­4 cup walnuts or toasted pine nuts 1/­­4 cup extra-virgin olive oil 1/­­4 cup grated Parmesan-style non-dairy cheese Juice of 1/­­2 lemon 1 to 2 cloves garlic, optional (see note) Hot or warm cooked pasta Salt and freshly ground pepper to taste Combine all of the ingredients in a food processor. Process until the mixture is a rough but evenly textured paste.  Toss the pesto with pasta, season with salt and pepper, and serve. Note: If you like garlicky pesto, but not the aftertaste of garlic, you can sauté the pesto in a little of the olive oil beforehand. Here are lots more recipes for simple sauces and such. The article Basil Pesto appeared first on VegKitchen.

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

October 24 2018 My New Roots 

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

Couscous Salad with Tangy Dressing

October 15 2018 Meatless Monday 

This plant-based recipe is low in sodium and helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 7 - 1  tablespoon minced  Garlic - 1  tsp, leaves  Oregano – Dried - 1  teaspoon  Allspice - 2  lemon yields  Lemon Juice – Fresh - 1  cup, whole  Raw Snow Peas, Sugar Snap Peas - 1/­­2  cup  Frozen Corn - 1/­­2  cup chopped  Carrots - 1/­­2  cup, chopped  Yellow Bell Pepper, Raw - 1/­­2  cup, chopped  Red Bell Pepper, Raw - 3  large  Cucumber – Peeled - 1  cup  Couscous – Dry   1. In a large bowl, mix together chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn. 2. In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil. The post Couscous Salad with Tangy Dressing appeared first on Meatless Monday.


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