dried - vegetarian recipes

Try it! You will enjoy it!

BBQ Tempeh Salad with Vegan Ranch Dressing

Daliya recipe | vegetable dalia khichdi recipe | broken wheat recipe

A Nutritionist’s Tips for Summer Hydration

Plant-Based Summer Meal Plan, Part 2










dried vegetarian recipes

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... Whipped Chocolate Chia Pudding Summer Greek Salad Pink Soup with Roasted Onions and Broccoli Lemongrass Mango Curry with Toasted Pumpkin Seeds .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 Plant-Based Summer Meal Plan, Part 1 appeared first on Golubka Kitchen.

Hibiscus Orange Blossom Turkish Delight

July 12 2017 Golubka Kitchen 

Hibiscus Orange Blossom Turkish Delight This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box. I’ve since completely forgotten about rahat lokum, dismissing it as an outdated sweet of my semi-hungry childhood, until I was in Moscow a few months ago. There is a high-vibe sweets brand sold in some grocery stores in Russia, which makes chocolate, wafers and such, with surprisingly wholesome ingredients, cool herbal add-ins, and a pleasantly low amount of non-refined sugar. I always make a point of hunting down some of their stuff to bring back home. This time around, I discovered a new product of theirs, which was a healthier, green tea-flavored Turkish Delight. It was delicious and disappeared in no time once my family got a taste of it back in Florida. I quickly got the urge to figure out my own recipe, as I often do with these types of obsessions. Thankfully, I’m no stranger to the thickening and gelatinizing properties of arrowroot (starch from a tropical tuber) and agar-agar (sea vegetable). Both make for the perfect, allergy-friendly and healthful alternative to cornstarch, which is traditional to Turkish Delight recipes. After some consideration, I decided to color my delight with hibiscus tea, as a tribute to the pink treats of my childhood, and because I’m generally obsessed with hibiscus and its million health benefits. For an extra aromatic finish, I added some orange blossom water instead of the more commonly used rose water, which truly takes this treat to the next level. When coated in arrowroot powder, this Turkish Delight looks surprisingly professional, as though it was store-bought. The cool thing is that in reality it’s pretty easy to make at home, just take a look at the video above to see the whole process. For sweetener in this recipe, I used an organic blend of stevia and honey from Whole Earth. I’ve had a pretty turbulent relationship with stevia over the years. I’ve always wanted to get into it as a sugar substitute, knowing that it’s totally natural, free of calories, and a zero on the glycemic index, but I just cannot get used to its potent, powerful flavor (when extracted it’s something like 200 times sweeter than sugar!). Any time I add pure stevia extract to anything, it’s all I can taste, and that flavor lingers in my mouth for hours in an unpleasant way. Thankfully, Whole Earth Sweetener Co. figured out that when mixed with other, more traditional sweeteners, stevia is barely distinguishable, and they offer a few carefully considered stevia blends. The neat thing is that because of stevia’s potency, you only need half of the amount of their sweetener in any given recipe. In other words, this Turkish Delight recipe only calls for 1/­­4 cup of the honey and stevia blend, while you would need twice the amount (1/­­2 cup) of pure honey or maple syrup to achieve the same sweetness without the stevia. After trying the Whole Earth stevia-honey blend, as well as their stevia-raw sugar blend, I’m totally on board. I love being able to use less sugar in my sweet recipes, and I’m hoping that these products can help me ease into a love affair with pure stevia, some day :) I’m curious to hear about your guys’ experience with stevia. Do you use it? Did it take you some time to get used to it? Any tips and stories are much appreciated! Hibiscus Orange Blossom Turkish Delight   Print Serves: about 48 pieces Ingredients 3½ cups purified water 2 tablespoons dried hibiscus flowers ⅔ cup plus ¼ cup arrowroot powder, divided ¼ cup stevia-honey blend or ⅓ - ½ cup pure honey or maple syrup 4½ tablespoons agar agar powder (not flakes) 1¼ teaspoon orange blossom water or rose water Instructions Combine the water with the hibiscus in a medium saucepan and bring to a boil. Remove from heat, cover and let the tea steep for 30 minutes. Prepare an 8 x 8-inch square, rimmed dish by lining it up with parchment paper. Set aside. Strain the hibiscus tea. Mix ½ cup of the tea with ⅔ cup of the arrowroot powder in a medium bowl. The mixture will be quite thick and difficult to mix at first. Set aside. Pour the rest of the hibiscus tea into the same saucepan used for brewing the tea. Add the sweetener and the agar agar powder, whisk to combine and bring to a boil over medium high heat. Lower the heat to a simmer and simmer for 5 minutes, whisking periodically. At the end of the 5 minutes, give the prepared arrowroot mixture a good stir and slowly pour it into the saucepan with the agar mixture, stirring vigorously. The mixture will be very thick and stretchy. Remove from heat and add in the orange blossom water, whisking to combine. Immediately spoon the mixture into the prepared dish, evening it out as much as you can. Place the dish into the refrigerator for 1-2 hours, until the mixture is completely set. Once set, lift the delight square out of the dish onto a cutting board, using the extending ends of the parchment paper. Slice into around 48 cubes and roll them in the remaining ¼ cup arrowroot powder to coat. Store refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Cosmic Sweet Potato Chocolate Truffles Almost Savory Raw Chocolate Raw Honey Maca Pancakes, a Weekend Breakfast Honey-Roasted Pears with Vanilla Cashew Cream .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 Hibiscus Orange Blossom Turkish Delight appeared first on Golubka Kitchen.

Cherry Tomato Cobbler

July 10 2017 Meatless Monday 

This easy-going cobbler puts little tomatoes front and center on the dance floor with a tangle of sweet fresh onions. This recipe comes to us from Kim O’Donnel‘s new book PNW Veg. KITCHEN NOTES: Like any fruit cobbler (after all, the tomato is botanically a fruit), there will be some residual juice at the bottom of the dish. You could spoon this juice over the biscuits or coat the tomatoes in a tablespoon of flour before adding to the pie plate to slow the juicy flow. No buttermilk? Substitute 3/­­4 cup milk and 2 teaspoons lemon juice or white vinegar, stirred together. (c) 2017 by Kim ODonnel. All rights reserved. Excerpted from PNW Veg by permission of Sasquatch Books. Serves 6 - 6 tablespoons unsalted butter, well chilled - 2 cups thinly sliced Walla Walla or yellow onion (from about ?1 large onion) - 1 teaspoon fine sea salt -  1/­­2 teaspoon ground black pepper - 2 pounds cherry tomatoes (about 2 pints), stemmed - 1 cup all-purpose or white wheat flour - 2 teaspoons baking powder - 1 teaspoon fresh thyme leaves, finely chopped (or 1/­­2 teaspoon dried) - 1 cup grated sharp cheddar cheese - 3/­­4 cup buttermilk - A few dashes of Tabasco or favorite mild hot sauce Measure out 2 tablespoons of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9-or10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with 1/­­4 teaspoon of the salt and 1/­­4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9-or 9 1/­­2 -inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed (larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 3/­­4 teaspoon salt and 1/­­4 teaspoon pepper. Cut the remaining 4 tablespoons cold butter into small dice. With your hands, cut in the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky. With a tablespoon, drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Dont worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). Reheats well. The post Cherry Tomato Cobbler appeared first on Meatless Monday.

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

July 6 2017 Vegan Richa 

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

Chana Saag – Chickpea Spinach Curry Instant Pot

July 3 2017 Vegan Richa 

Chana Saag – Chickpea Spinach Curry Instant PotInstant Pot Chana Saag – Chickpea Spinach Curry. Easy 1 Pot Chickpea Curry. Saucepan option. Chana Palak /­­Palak Chole Vegan Gluten-free Nut-free Recipe. Chana Saag is a simple chickpea curry or chole with greens added in. Saag means any kind of cooked greens. Chana, Chana masala, Choley is chickpea curry. Use any of your favorite greens in this recipe.  Chana Saag can be made in various ways. If you use pre-cooked or canned chickpeas, you can simmer them for 15 minutes in this super easy palak sauce. In this version, I use dried chickpeas that are cooked in a pressure cooker/­­Instant pot. Fresh chickpeas made from scratch taste so much better and smell better too. They are also easier to digest compared to canned chickpeas.  For the Greens, you can add chopped greens towards the end, or add half chopped and half pureed for a greener sauce. Make it creamier with cashew milk or by blending up a portion of the cooked mixture. Blended chickpeas will thicken the sauce. Make this Easy Stew and let me know how it turned out! Add hearty vegetables such as potato, sweet potato, cauliflower, peppers etc for variation. Serve with rice/­­quinoa or Naan/­­Roti/­­other flatbread.Continue reading: Chana Saag – Chickpea Spinach Curry Instant PotThe post Chana Saag – Chickpea Spinach Curry Instant Pot appeared first on Vegan Richa.

Vegetarian Meal Plan | Stuffed Poblano Peppers, Thai Tacos & One-Pot Pasta

June 23 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: black bean & pepper jack stuffed poblano peppers; chickpea & peanut Thai tacos; one-pot lemon pasta with greens & sundried tomatoes; sweet & spicy mango fajitas; and cabernet portabella burgers.

20 Turmeric Recipes Vegan Glutenfree options

June 1 2017 Vegan Richa 

20 Turmeric Recipes Vegan Glutenfree options20 Recipes with Turmeric. Turmeric Cauliflower Rice, Turmeric Chocolate Marble Loaf, Golden Iced Tea, Turmeric Miso Soup, Turmeric brussels spouts and more. Vegan Gluten-free Turmeric Recipes. Soy-free options.  Turmeric is one of the common spices used in Indian food. We grew up eating food which had turmeric in most meals. Most Dals, curries, veggie sides have Turmeric added to them in small amounts. Some creamy white sauces, Indo- chinese food or snacks were exceptions.  Fresh turmeric is a bit more bitter than powder and can be an acquired flavor. Dried powdered turmeric root (turmeric powder) is more easily available than fresh turmeric root. Powdered turmeric in larger amounts can also add a bitter profile to the dish. The overall flavor might be pronounced for some, ok or undetectable for many. With the interest in Turmeric recently increasing because of many beneficial properties, I now experiment with Turmeric in other applications other than Indian food as well. Try a few of these to start on your Turmeric adventure. In a Sauce, soup, dals, with cauliflower rice, as Turmeric Lentil Fritters (pic above), in sushi roll, in muffins, cakes, Iced tea and more. Continue reading: 20 Turmeric Recipes Vegan Glutenfree optionsThe post 20 Turmeric Recipes Vegan Glutenfree options appeared first on Vegan Richa.

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway

May 17 2017 Golubka Kitchen 

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria-style restaurant that looked like a food court in any American mall, but instead of fast food, the offering consisted of the most mind-blowing, bold-flavored South Indian dishes that weren’t like anything I’d ever tasted before. That ended up being one of the most memorable meals of my life. Since then, I’ve continued to seek out restaurants that specialized in South Indian cuisine, but rarely considered trying my hand at any of the dishes at home. Chitra Agrawal’s debut cookbook Vibrant India changed all of that for me. Chitra has spent years documenting her family’s traditionally vegetarian South Indian recipes on her blog, as well as adapting them to use the local, seasonal produce that she comes across in Brooklyn, where she lives. Her cookbook is a stunning collection of modern recipes, which honor her mother’s South Indian heritage, rooted in the ayurvedic tradition. The cookbook truly opens up a whole new world of cooking to those of us used to a more Western approach to food (and we are giving away a copy, see below :D ). In a her intro, Chitra explains the difference between North and South Indian cooking, and chances are, the Indian food you’ve tried likely originated in the North – think naan, samosas and curries. Cuisine from the South is generally characterized by the use of lentils, rice and specific spice mixtures in dishes like dosa and sambar – delicious stuff that doesn’t get nearly as much attention in the West. The book is filled with Chitra’s super comprehensive explanations of Indian cooking techniques like tempering spices, etc., which takes the intimidation factor out of the recipes. Turns out, making flavorful and authentically rooted South Indian dishes at home is totally doable. I’ve already made the Dosa, Lemony Lentil Soup, Banana, Coconut and Cardamom Ice Cream, as well as a few of the rices, and each one came out explosive in flavor, as well nourishing to the core. One of my favorite chapters turned out to be the Rice and Bread chapter, which offers a ton of ideas on preparing rice to be enjoyed as a main dish. Who would have thought that basmati rice could be so flavorful and substantial?! There are recipes for Lemon Peanut Rice, Fragrant Eggplant and Green Pepper Rice, Coconut Rice with Cashews, and Yogurt Rice with Pomegranate and Mint, but my favorite one of all turned out to be the Lime and Dill Rice with Pistachios, which I’m sharing here. Chitra talks about often getting a hefty bunch of dill from her farm share and not knowing what to do with the volume, which sparked the idea for this recipe that uses up plenty of dill. The result is rice so fragrant that it’s nothing short of heavenly. Chitra explains that she aims to achieve a balance of sweet, sour, bitter, spicy, and savory flavors in her recipes, which is what I mean when I describe her dishes as explosive, and that very much applies to this rice recipe as well. Other chapters within the book include Breakfast and Light Meals, Salads and Yogurts, Stir-Fries and Curries, Soups, Stews and Lentils, Festive Bites and Snacks,  Sweets and Drinks, Chutneys and Pickles – basically a ton of deliciousness packed into a beautiful cookbook. Well done, Chitra! In case you are wondering, the book does call for specialty Indian ingredients that you might not be able to find at your mainstream supermarket. However, if you enjoy cooking and learning about new ingredients, it’s SO worth seeking out a local Indian market in your area. I rely on our nearby Indian market for stocking up on ghee, fresh spices, rice and a variety of lentils, all at an affordable price. All the ingredients are also available online. Giveaway: To enter to win a copy of Vibrant India, leave a comment here letting us know if you would be interested in seeing weekly plant-based meal plans, complete with recipes and shopping lists as a new series on this site. We are thinking of starting up a conversation about meal prep, and would love to gauge your interest! The winner will be selected at random on Wednesday, May 24th. Lime and Dill Rice with Pistachios from Vibrant India   Print Serves: 4 Ingredients for the turmeric rice 1 cup basmati rice (makes about 4 cups cooked) ⅛ teaspoon turmeric powder for the lime and dill rice with pistachios 4 cups cooked turmeric rice 2 tablespoons mild-flavored oil such as canola (I used coconut) ½ teaspoon black mustard seeds pinch of asafetida (hing) powder 1 teaspoon chana dal 1 teaspoon urad dal 5 fresh curry leaves 1 dried red chile, broken in half 1 large shallot or ½ medium yellow onion - finely chopped small bunch of dill - tough stalks removed, chopped ½ to ¾ teaspoon salt 1 teaspoon sambar powder (optional) ¼ cup shelled pistachios - lightly toasted and coarsely chopped juice of half a lime (about 1½ tablespoons), plus more as needed serving options raita or plain yogurt hot pickle or Brooklyn Delhi (Chitras company!) achaar Instructions to make the turmeric rice Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. Drain thoroughly, using a fine-mesh sieve. Place rice and 1¾ cups water in a medium saucepan. Mix in the turmeric powder. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove. Cook until the rice in tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the stove and leave it covered for 10 minutes, to allow the grains to separate. Fluff with a fork. to make the lime and dill rice with pistachios Coat the bottom of a wok (I used a large sauté pan w/­­ a lid) with the oil and place over medium heat. When the oil is hot and shimmering, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds and asafetida. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), immediately add the chana dal and urad dal. Stir to coat with oil, and turn the heat to medium-low. Continue to stir the dals so they evenly roast, until they turn a reddish golden brown and smell nutty, less than a minute. Rub the curry leaves between you fingers a little to release their natural oils, and drop them and the dried red chile into the oil. Cover immediately, as moisture from the curry leaves will cause the oil to spatter. Then stir to evenly coat everything with oil, a few seconds. Add the shallot to the wok and fry over medium heat until softened, less than a minute. Add the dill, ¼ teaspoon of the salt, and a couple tablespoons of water. Turn the heat to medium-low, cover, and cook for 10 to 15 minutes. Stir from time to time. When cooked, the dill should be darker in color and not have as strong a flavor as raw dill. Add the sambar powder. Fry for another minute. Stir in the cooked rice and season with ¼ to ½ teaspoon salt. Stir-fry for 1 to 2 minutes. Mix in the pistachios, reserving a few for garnish. Turn off the heat. Stir in the lime juice and garnish with the reserved pistachios. Taste for salt and adjust as needed. Serve hot with yogurt and hot pickle. 3.5.3226 You might also like... Quick Blender Pancakes, Three Ways Summer Vegetable Saute Braised Leeks with Cauliflower White Bean Mash Kaffir Lime Mango Ice-Cream .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 Lime and Dill Rice with Pistachios from Vibrant India + Giveaway appeared first on Golubka Kitchen.

Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli

May 3 2017 Golubka Kitchen 

Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli This post was created in partnership with USA Pulses and Pulse Canada. By the time this post is up, I will be in Russia. First in Moscow for a few days, checking out a few theaters and museums, then on to my hometown to spend time with family. Besides the simultaneous happiness and heartache that comes with finally getting to see your people after a few years away, here are some other things I’m really looking forward to: staring at the blossoming chestnut trees outside of my mom’s kitchen window, visiting the food market across the street from there every day, fresh sorrel soup, mom’s melt-in-your-mouth zucchini fritters, and a good morel mushroom season, if I’m lucky. All but one food related, what a surprise. I’m also excited to breathe sweet spring air and see the juicy green of newly budding leaves, since spring in Florida is typically only marked by a transition from hot to hotter. All those things that I used to take for granted when living in a four season climate now make me happy to no end. Spring. I miss it. That’s all. One place where there’s been no shortage of spring is my kitchen. I have to make up for it somehow. I love that spring produce needs very little in order to taste good – a quick steam, a drizzle of oil, a sprinkle of salt, and you’re good to go. A plate with a rainbow of vegetables, tasty sauce and some pulses (also known as chickpeas/­­beans/­­lentils/­­dry peas) has been a common dinner around these parts ever since April rolled around. The pulse component is important, since the addition of those is one of the most graceful and easy ways to make a veggie-forward meal into something truly satisfying and nourishing. I confessed my love for batch-cooking dried beans in last weekend’s post, so it goes without saying that I’m very excited to partner with USA Pulses and Pulse Canada on sharing some quick and simple pulse recipes here throughout the year. The goal is to hopefully help inspire some of you to include more beans, lentils and such into your weekly meals, and something tells me that a few of you are already on board :) In case you need any convincing, think of pulses as protein, fiber and antioxidant-packed little superfoods, but minus the hefty price tag that usually comes with most superfoods. On top of all that, pulse crops are sustainable, with low water and carbon footprints, and they act as natural fertilizers, enriching whatever soil they grow in. This colorful plate of barely-cooked, crisp spring vegetables is sprinkled with addictive, smoky and crispy chickpeas that are like croutons, but infinitely more nutritious and a breeze to put together. I’ve been on a real aioli kick lately, and I make it right in my mortar and pestle, since I tend to agree with those that say hand-mixed aioli is the way to go. I wanted a bright and striking sauce for this platter, so I came up with an avocado aioli that fits the bill perfectly. This can be an entirely fork-free meal – just dip the veggies in the aioli and chase them down with handfuls of chickpea croutons. Or chop the veggies up into more bite-sized pieces and serve as a salad with a sprinkling of croutons and dollops of the aioli. Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli   Print Serves: 4 Ingredients for the smoky chickpea croutons? 2 cups cooked chickpeas ½ tablespoon neutral coconut oil ¾ teaspoon sea salt 1 heaping teaspoon smoked Spanish paprika ¾ teaspoon garlic powder for the avocado aioli? 2-3 garlic cloves - crushed with a knife sea salt handful cilantro leaves (optional) freshly squeezed juice from 1 lemon - divided 4 tablespoons olive oil 1 small avocado freshly ground black pepper for the vegetables 1 bunch baby carrots - peeled 1 bunch asparagus - tough ends trimmed 1 tablespoon olive oil sea salt - to taste freshly ground black pepper - to taste 1 small bunch radishes handful chives - chopped (optional) handful microgreens (optional) Instructions to make the smoky chickpea croutons? Preheat oven to 400° F (200° C). Cover a large baking tray with parchment paper. Dry the chickpeas with a clean kitchen towel and remove any loose skins. Place the chickpeas on the baking tray, drizzle with the oil, and toss to coat. Sprinkle with salt, paprika and garlic powder and toss to coat once more. Place the tray in the oven and roast for 20 minutes, then stir and roast for another 10 minutes, or until golden. to make the avocado aioli? Place the crushed garlic and a large pinch of salt into a mortar, and partially crush the garlic with a pestle. Add the cilantro leaves, if using, and continue crushing the garlic and cilantro into a paste. When the paste is almost done, squeeze about 1 teaspoon of lemon juice into the mortar and work it in with the pestle. Begin to add the olive oil, slowly drizzling about 1 tablespoon in while continuing to stir, allowing the oil to emulsify. Continue to add in the rest of the oil by drizzling it in slowly while stirring until all of the oil is incorporated and emulsified. Cut the avocado in half, remove the pit and scoop the flesh out into a medium bowl. Mash with a fork and mix in the rest of the lemon juice and freshly ground black pepper. Fold the avocado mash into the aioli. Taste and add more salt and chopped cilantro, if desired. Keep refrigerated in an air-tight container for up to three days. If you dont have a mortar and pestle, combine all the ingredients but the olive oil in a blender. Slowly pour in the olive oil with the blender still running to emulsify. to prepare the vegetables and serve Arrange the asparagus and baby carrots in a multi-level bamboo steamer or a steamer basket. Steam the asparagus for around 3 minutes, until just tender, and the baby carrots for around 4 minutes. Move the carrots and asparagus to a medium bowl, drizzle with the olive oil, sprinkle with salt and pepper and mix. On a large platter, arrange the steamed asparagus, carrots and radishes. Garnish with chives or microgreens. Serve with avocado aioli and chickpea croutons. 3.5.3226 You might also like... Market Berry Salad and a New York Weekend Green Skillet Pizza with Asparagus and Pesto Creamy Steel Cut Oats with Spring Vegetables Metabolism Boosting Everything Salad .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 Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli appeared first on Golubka Kitchen.

Perfect Pressure Cooker Beans + Quick Marinated Beans

April 30 2017 Golubka Kitchen 

Perfect Pressure Cooker Beans + Quick Marinated BeansFagor recently sent me their 6 quart pressure cooker, and I was very excited since I’ve never had one before and knew that it would be a very practical addition to my kitchen. Aside from stews, soups, and rich veggie broth, I was especially thrilled about the prospect of perfect home-cooked beans. I’d heard that cooking beans in a pressure cooker makes them amazingly creamy, yet firm and intact, on top of significantly speeding up the cooking process. As an example, soaked kidney beans only take 5 minutes of active cooking time in the pressure cooker. Crazy stuff! All the rumors turned out to be true – my pressure cooker beans have been coming out amazingly buttery. The reason I’m so excited about a more efficient way to cook beans is that I really dislike buying canned ones. I’ll do it in case of an emergency, but it’s really not my favorite way to go. Firstly, canned beans never taste as good as my homemade ones, since I usually include some aromatics like peppercorns, garlic and bay leaf in the cooking water. Canned beans also seem to be harder on my digestion, since I take time to soak and rinse my beans, as well as cook them with kombu (more on that below), while most companies don’t. Maybe I’m just sensitive, but that’s a big factor as well. Plus, dried beans are more affordable than canned ones, and that’s always a great bonus. Today I’m sharing a few useful things I’ve learned about cooking my own beans after years of practice, as well as my favorite recipe for simple marinated beans. I like to make those on a Sunday and spoon them into meals throughout the week. Even if you don’t have a pressure cooker, there are still plenty of great tips and tricks that you might find helpful below. Have a great Sunday :) Soak I always soak dried beans before cooking them. I know, it seems like an annoying practice that doesn’t allow for any spontaneity in the kitchen, but it’s also really easy to make a habit out of it. Soaking reduces the cooking time, as well as helps eliminate the phytic acid (antinutrient) in beans and activates the germination process, making the beans easier to digest/­­more nutritious. To help break down phytic acid, especially during shorter soaking times, add a splash of acidic liquid, such as lemon juice, vinegar or even a few pinches of salt to your soaking water. Cover your beans with plenty of water and leave room in the bowl, since the beans will grow quite a bit as they take on the water. Once done soaking, rinse and drain the beans really well to wash off all of that unwanted stuff. I like to soak my beans overnight. I’ve gotten into the habit of asking myself if there’s anything that needs to be soaked before I go to bed, and sometimes I’ll just soak a cup of some bean/­­lentil/­­grain without even knowing what I’ll do with it the next day. If you happen to soak some beans and don’t have the time to cook them the next day, just change the water, cover, and put them in the fridge until ready to cook. Batch Cook & Freeze The trick that does allow for spontaneity when using home-cooked beans is batch cooking and freezing them for future use. Cook a whole pound of beans at a time and freeze them in 1 1/­­2 cup batches (equal to around a 16 oz can), and you’ve got a foundation for so many meals right in your freezer. It feels really good! You can freeze the beans in glass containers or zip lock bags for anywhere from 6 months to a whole year (labeling with a date is a good idea in these cases). A good tip I learned for preventing freezer burn is to cover the beans with their cooking liquid, then freeze. Add Aromatics & Kombu Another great thing about cooking beans at home is that you can flavor the cooking water any way you want. That will make the beans taste better, as well as provide you with a whole batch of broth, which you can use in place vegetable broth in any recipe. I pretty much never throw away the cooking water, and usually end up freezing it for future use. That way, I almost never have to buy boxed broth. The aromatics I personally like to add to the cooking water are bay leaf, black peppercorns and garlic. Some people add onions, carrots and herbs – the possibilities are endless. Another important addition to bean cooking liquid is kombu, which is a mineral-rich seaweed. Kombu yields all of its beneficial minerals to the beans and the water, as well as helps tenderize the beans and make them easier to digest – a life-changing tip I learned from Amy Chaplin. Pressure Cooking One quirk of pressure cooking is not being able to check the food for doneness while it’s cooking, since the pot cannot be opened while there’s pressure built up inside. It’s helpful to know how long your ingredient will take to cook ahead of time, and time the cooking process accordingly. Thankfully, there is this very helpful chart that tells you suggested cooking times for most common types of beans. I love that it has cook times for both soaked and unsoaked beans, since those vary pretty significantly, and I’ve found them to be very accurate. Perfect Pressure Cooker Beans   Print Serves: around 3 cups Ingredients 1 cup dried beans of your choice - soaked overnight in purified water w/­­ a splash of vinegar, lemon juice or salt 2 garlic cloves - crushed with a knife 2 bay leaves 1 piece kombu 1 teaspoon black peppercorns sea salt Instructions Drain and rinse the beans very well. In a pressure cooker, combine the beans, garlic, bay leaves, kombu, peppercorns and plenty of salt. Cover the beans with plenty of water, water level should be about 4 inches above the beans. Remember that when cooking beans, you cannot fill up the pressure cooker any more than half way, since the foam from the beans might clog up the pressure release valve if there is too much water. Close the pressure cooker lid, set the pressure to high (15PSI) and turn up the heat to high. Wait until the pressure indicator shows that the pressure has been built up and turn the heat down to low. This is when your cooking time starts. Refer to this chart to determine the cook time for your beans and cook accordingly. Once the time is up, turn off the heat and let the pressure release naturally, which will take around 10 minutes. Open the pressure cooker, drain the beans, preserving the cooking liquid to use as broth or as freezing liquid. Discard the bay leaf, peppercorns and kombu. Enjoy the beans :) 3.5.3226   Quick Marinated Beans   Print Serves: 3 cups Ingredients 3 cups mixed cooked beans (I used baby Lima and kidney) handful of parsley - chopped handful of chives - sliced 3 tablespoons olive oil 1 teaspoon red wine vinegar juice of 1 lemon sea salt - to taste freshly ground black pepper - to taste Instructions In a bowl, combine the beans with parsley and chives and give everything a stir. Add the olive oil, vinegar, lemon juice, salt and pepper, and mix thoroughly. Taste for salt and pepper, adjust if needed. Store the beans in the refrigerator, in an air-tight container for up to 5 days. The flavors will develop further as the beans marinate. 3.5.3226 You might also like... Garden Juice Fruit and Root Salad Carrot Cake Smoothie Bowl Avocado Truffles .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 Perfect Pressure Cooker Beans + Quick Marinated Beans appeared first on Golubka Kitchen.

Strawberry Coconut Cream Pie

April 26 2017 Golubka Kitchen 

Strawberry Coconut Cream Pie Strawberry season happens much earlier in Florida than in most places, and it’s already come and gone. Thankfully, I have a friend who shares my enthusiasm for getting my paws on some really good local berries, and is always willing to come along on the hour plus drive to an organic strawberry farm in the area. Something aligned this year, and the strawberry harvest was like nothing we’ve ever seen before. The berries were small, but absolutely explosive in taste – almost unnaturally sweet and as though artificial from the intensity of their strawberry flavor. It was hard to believe that something like that could be produced by the earth and sun alone. We were so astounded by the radioactive berries that we took the journey to the farm twice, since we underestimated the rarity of the situation and didn’t gather enough the first time around. I froze a bunch of the berries, but also went wild with strawberry recipes for the blog. I’m going to spread them out a bit throughout the spring/­­summer, since I know the season happens later for most of you, but hope you guys won’t mind the impending strawberry recipe series. I’ve been wanting to make a coconut cream pie for a long time, but held off until I could figure out a way to make it a bit more noteworthy than just a veganized version of the traditional. Crowning the pie with these beautiful strawberries seemed like the perfect special touch, so I went for it. This pie is nothing short of heavenly. The juiciness of the macerated berries marries so well with the rich, creamy pie base. Think of the perfection that is berries and cream. It’s also worth mentioning that this is an entirely no-bake affair, so if you make this pie in the summer, you won’t need to worry about any oven heat. If you don’t feel like following the recipe for the strawberry topping, you can just top the pie with really good fresh strawberries, or combine your strawberries with a bit of sugar and let them sit to quickly macerate, then proceed to top. I’ll leave you with some wishes for a warm spring and an abundant strawberry season :) Strawberry Coconut Cream Pie   Print Serves: one 9-inch pie Ingredients for the crust 1⅓ cups macadamia nuts 1⅓ cups unsweetened dried coconut flakes 2 tablespoons maple syrup 3 tablespoons coconut oil, plus for oiling the pie dish 1 tablespoon coconut water (from the can used in the coconut cream) pinch of sea salt for the coconut cream two 13.5 oz cans full fat coconut milk - refrigerated overnight 2 teaspoons arrowroot powder 1⅓ cups cashews - soaked for 2-4 hours ½ cup unsweetened dried coconut flakes 1/­­4 cup plus 2 tablespoons maple syrup 2 teaspoons vanilla extract pinch of sea salt 2 tablespoons neutral coconut oil for the strawberry topping (adapted from At Home in The Whole Food Kitchen) ½ cup plus 1 teaspoon apple juice 1½ teaspoons agar-agar flakes ½ teaspoon arrowroot powder about 3 cups small to medium strawberries - hulled and halved for medium sz 1 teaspoon coconut sugar 1 teaspoon vanilla extract coconut flakes - for garnish (optional) Instructions to make the crust Place the macadamia nuts in the freezer 30 minutes prior to making the crust. Put the chilled macadamia nuts and coconut flakes into the bowl of a food processor and pulse to achieve rice-sized pieces. To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well-combined and sticking together. Prepare a 9-inch pie pan by oiling it thoroughly. Spoon the crust into the dish and press it against the bottom and sides to create an even crust. Place in the freezer while making the filling, or at least 30 minutes. to make the coconut cream Remove the cans of coconut milk from the refrigerator and open them, the coconut fat should be accumulated at the top of the cans. Scoop out the fat from one can and half of the fat from the second can into a small saucepan. Melt and bring to a simmer over medium low heat. Meanwhile, combine the arrowroot powder with 3 teaspoons of the remaining coconut water from one of the cans in a small bowl and stir to combine. Pour the arrowroot mixture into the simmering coconut fat and stir until the mixture thickens slightly. Remove from the heat and set aside. Combine the cashews, dried coconut, 1⅓ cups of the coconut water remaining in one of the cans, maple syrup, vanilla and salt in an upright blender and blend until smooth. Add the thickened coconut fat, followed by the coconut oil and blend to incorporate. Take the crust out of the freezer and pour the coconut filling into the crust. Put the pie in the refrigerator while preparing the strawberries. to make the strawberry topping Combine ½ cup apple juice and agar-agar in a small sauce pan. Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes are dissolved. In the meantime, combine the arrowroot with the remaining apple juice in a small bowl and slowly drizzle it over the simmering apple juice, whisking until the mixture thickens slightly. Remove from the stove and cover. Combine the strawberries with coconut sugar and vanilla in a medium bowl and toss to combine. Pour the warm agar juice mixture over the strawberries and toss gently but quickly to coat. Remove the coconut cream pie from the refrigerator and top it with the strawberries. Refrigerate until the pie sets, preferably overnight. Serve sprinkled with coconut flakes, if using, slice and serve. Store covered and refrigerated. Notes If you dont feel like following the recipe for the strawberry topping, you can make a simpler one. Either mix the strawberries with a bit of sugar and let them sit to macerate, then top, or just top with really good fresh strawberries if you can find them. 3.5.3226 You might also like... Sweet Potato Toast, Two Ways Raw Lady Apple and Cranberry Cookies Hydrating Fennel, Mango and Avocado Smoothie Raw Strawberry Shortcake .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 Strawberry Coconut Cream Pie appeared first on Golubka Kitchen.

Vegan Menu: Pasta with Spinach and Chickpeas

April 24 2017 VegKitchen 

Vegan Menu: Pasta with Spinach and Chickpeas A hearty pasta dish thats on the table in 30 minutes is the star of this weeks Mvegan menu. Pasta with greens and beans is a classic Mediterranean combo, and Pasta with Spinach, Chickpeas, and Sun-Dried Tomatoes is a tasty take on the trio. Make sure to read on for a perfect salad pairing for […] The post Vegan Menu: Pasta with Spinach and Chickpeas appeared first on VegKitchen.

Turmeric Carrot Muffins

April 23 2017 Vegan Richa 

Turmeric Carrot MuffinsTurmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option. These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.  These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below. Continue reading: Turmeric Carrot MuffinsThe post Turmeric Carrot Muffins appeared first on Vegan Richa.

top 6 turmeric benefits | diy home remedies with turmeric powder

April 18 2017 hebbar's kitchen 

top 6 turmeric benefits | diy home remedies with turmeric powdertop 6 turmeric benefits | diy home remedies with turmeric with photos. turmeric is considered as one of the best plant with several health benefits. it is not only famous for its medicinal purposes but also used for cooking and beauty care. turmeric plays a very important role in hindu tradition. in south indian marriage ritual, a dried turmeric piece is tied with thread as mangalasutra. i have mentioned 6 major tips in this article. however there are myriad uses and significances of turmeric. Continue reading top 6 turmeric benefits | diy home remedies with turmeric powder at Hebbar's Kitchen.

top 10 health benefits of black pepper | diy home remedies with black pepper

July 4 2017 hebbar's kitchen 

top 10 health benefits of black pepper | diy home remedies with black peppertop 10 health benefits of black pepper | diy home remedies with black pepper with photos. black pepper /­­ peppercorn is the fruit of the black pepper plant. when peppercorn is dried under sun, it shrinks in size. pepper is not only famous for its medicinal purposes but also used for cooking, skin and hair care. i have mentioned 10 major tips in this article. however there are myriad uses and significance of black pepper. Continue reading top 10 health benefits of black pepper | diy home remedies with black pepper at Hebbar's Kitchen.

Pumpkinseed Caramel ‘Twix’ Bars

June 25 2017 Golubka Kitchen 

Pumpkinseed Caramel ‘Twix’ Bars This post was created in partnership with Nuts.com Wow, am I excited to finally be sharing these bars here today! They are sort of like a much healthier, more colorful and plant-based version of Twix bars, they’re also no-bake and easy to make at home. The recipe was born out of a collaboration with Nuts.com, our favorite online bulk foods supplier that carries pretty much every magical whole food ingredient, from nuts to dried fruit, spices to superfood powders and snacks. They sent me a mystery ‘Pantry in a Box,’ and I had the fun challenge of coming up with a recipe using the ingredients in the box. The stand-outs were plump pumpkin seeds, the freshest coconut flour, electric pink beet powder, and flaky sea salt. It took me a while to simmer on the recipe. First, I wanted to go savory and tested out a few dishes in that direction, but I ended up arriving at these bars, and I’m so glad I did. The bottom, ‘shortbread’ layer is made with coconut flour and colored pink with beet powder, which is totally optional, but contributes to the bars’ stunning appearance (and nutrition!). No baking required there. The green ‘caramel’ layer is made with sweetened, homemade pumpkinseed butter, but you can pretty much use any nut or seed butter in its place. Everything is covered with chocolate and generously sprinkled with flaky salt. So good! The recipe looks long because I give directions for making your own seed butter and chocolate coating, but those two can easily be store-bought for a quicker prep time. We made a step-by-step video to show the fun of the process, too :) Pumpkinseed Caramel Twix Bars   Print Serves: 16 Ingredients for the shortbread cookie layer ½ cup coconut flour small pinch of sea salt (optional) 2 teaspoons beet powder (optional, you can also use any colorful berry powder) ½ cup coconut butter/­­manna (not oil) ¼ cup maple syrup for the pumpkinseed caramel layer 1½ cups pumpkin seed butter (recipe follows) or any nut/­­seed butter of choice ¼ cup maple syrup ⅓ cup toasted pumpkin seeds (optional) 1-2 tablespoons bee pollen (optional) for the raw chocolate coating 100 g (about 1 cup) shredded raw cacao butter 2 tablespoons maple syrup ½ cup raw cacao powder ¼ cup mesquite powder (optional) 2 tablespoons maca powder (optional) flaky sea salt - for sprinkling (optional) for the homemade pumpkinseed butter 2 cups raw pumpkin seeds 1 tablespoons neutral coconut oil, melted ½ teaspoon sea salt 2 teaspoons moringa or matcha powder - for color, (optional) about ¼ cup olive oil Instructions to make the shortbread cookie layer Line an 8 x 8-inch rimmed pan with parchment paper and set it aside. Combine the coconut flour, salt and beet powder, if using, in a medium bowl. Set aside. Combine the coconut butter with the maple syrup in a small saucepan and melt over low heat, stirring until mixed thoroughly. Add the coconut butter mixture to the bowl with the coconut flour and mix until combined, using your hands towards the end. Transfer the mixture into the prepared pan and press against the bottom into an even layer. Set aside while making the caramel layer. to make the pumpkinseed caramel layer Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed. If your butter is quite soft and creamy, you can mix in the maple syrup without heating it up. Evenly spread the pumpkinseed butter mixture over the cookie layer. Sprinkle with the toasted pumpkin seeds and bee pollen, if using, slightly pressing them into the caramel. Place the pan into the freezer until firm to the touch, for about 2 hours. to make the raw chocolate coating Gently melt the cacao butter in a medium heatproof bowl on a double boiler. Whisk in the maple syrup, sift in all the powders, if using, and whisk to combine thoroughly. Allternatively, melt about 1½ cups chopped dark chocolate or chocolate chips in a medium heatproof bowl on a double boiler. Add 1 tablespoon neutral coconut oil and whisk to combine until smooth. to make the bars Remove the pan from the freezer. Pull the bar cookie out of the pan onto a cutting board by the sides of the parchment paper. Slice in half lengthwise and crosswise and continue slicing each piece in half until you have 16 slim bars. Working with one bar at a time, dip them into the melted chocolate using two forks. Turn to coat evenly, remove from the coating and gently shake over the bowl to let most of the chocolate excess drip back into the bowl. Place the coated bars on a drying rack over a piece of parchment paper. Optionally, drizzle with more chocolate and sprinkle with flaky salt. Transfer the coated bars into the freezer for about 10 minutes, until the chocolate is set. From here, you can enjoy them right away or store in an airtight container in the freezer. Remove 5 minutes prior to enjoying. to make the pumpkinseed butter Preheat the oven to 350° F (180° C). Line a rimmed baking tray with parchment paper. Combine the pumpkin seeds with the oil and salt and toss to coat. Toast for 7 minutes, until slightly golden. Transfer the pumpkin seeds into a food processor, add the moringa/­­matcha powder, if using, and grind into a fine meal. With the motor still running, add the olive oil, 1 tablespoon at a time, until a smooth, slightly runny butter forms. Stop the processor and scrape the sides periodically during the process. Keep refrigerated in an airtight glass container. 3.5.3226 You might also like... Ricotta Fig Tart with Chocolate and Roasted Grapes Nut Milk and Quinoa Cereal, 3 Ways Beet Mille-Feuille from the La Tartine Gourmande Cookbook Blueberry Cheesecake Truffles .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 Pumpkinseed Caramel ‘Twix’ Bars appeared first on Golubka Kitchen.

Summery White Bean ‘Tuna’ Sandwich

June 21 2017 Golubka Kitchen 

Summery White Bean ‘Tuna’ Sandwich This post was created in partnership with USA Pulses and Pulse Canada. Everything tastes better on the beach. The sun and saltwater create a special kind of exhaustion that will make even the blandest piece of food taste mind-blowing. When I was a kid, we were usually handed fresh peaches after a long, tiring swim. The peach juice would inevitably end up all over our faces and running down our arms, but no one cared because the way they tasted made the whole world go quiet. Those same peaches never seemed quite as delicious at home, and one year I even made a point of only eating them when at the seaside. Today’s sandwich can be eaten anywhere and anytime, but it will also make for one very special beach snack. The main component of the sandwich is a white bean ‘tuna’ that has all of the best flavor components of tuna salad, with a little summer flare from fresh cucumber and basil. When mixed with red onion, pickles, olives, sunflower seeds, herbs and a mayo-like sauce, white beans taste remarkably close to tuna salad, especially sandwiched between some bread. Once you have all your ingredients at the ready, the ‘tuna’ comes together easily, and the batch will last you for close to a week’s worth of sandwiches. It’s sturdy and portable, and as a bonus has none of that characteristic scent that follows a tuna sandwich lunch. It’s satisfying and nutritious too, since white beans (as well as all pulses, aka chickpeas/­­beans/­­lentils/­­dry peas) are protein and fiber-packed little superfoods. This year we are partnering with USA Pulses and Pulse Canada on sharing some tasty, simple recipes centered around pulses, as part of their Half-Cup Habit program. The goal is to kindly inspire you to include at least 1/­­2 cup of cooked pulses in your cooking a few days a week, for sustainable, nourishing and tasty meals. This sandwich is a good start :) Summery White Bean Tuna Sandwich   Print Serves: 3-4 Ingredients for the white bean tuna salad juice of half a lemon ¼ medium red onion - chopped ½ cup dried white beans (such as cannellini, navy, baby lima, etc.) - soaked overnight in purified water and cooked ½ cup chopped English cucumber ⅓ cup chopped pickles ⅓ cup chopped olives ⅓ cup toasted sunflower seeds ⅓ cup chopped dill and/­­or parsley 1 tablespoon capers 1 tablespoon nutritional yeast freshly ground black pepper handful basil leaves (optional) ½ teaspoon garlic powder (optional) ¼ cup mayo, or more to taste - recipe follows sea salt - if needed for the mayo 1 tablespoon Dijon mustard 1 tablespoon sweet miso paste 1 tablespoon sunflower butter or any nut/­­seed butter 1 teaspoon sriracha juice of 1 lemon or more if needed sandwich add-ins shredded red cabbage tomato slices more whole basil leaves sprouts or microgreens Instructions to make the white bean tuna salad Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients. Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread, with red cabbage, tomato, more basil, sprouts/­­microgreens, or any other favorite sandwich add-ins. to make the mayo Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency. 3.5.3226 You might also like... Kohlrabi Avocado Salad Warm Salad of Roasted Cauliflower, Grapes and Black Rice Lemon Tarts from Laura at The First Mess Ethiopian Injera with Mustard Lentils and Braised Cabbage .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 Summery White Bean ‘Tuna’ Sandwich appeared first on Golubka Kitchen.

Onigiri (Vegan & Gluten-Free)

May 18 2017 Happy Cow veggie blog 

Onigiri is a classic Japanese dish that’s both a comfort food and a to-go meal. It’s a delicious rice ball that can be plain or filled (and the possibilities for the fillings are endless) and is usually wrapped with nori (dried seaweed)! You can eat onigiri as a complete meal or just a snack. Something Vegan created a really yummy onigiri recipe idea that uses avocado, edamame and a few other ingredients as the filling. Check it out below: Read the full recipe in the video description here. The post Onigiri (Vegan & Gluten-Free) appeared first on The Veggie Blog.

Vegan Menu: Black Bean Tacos & Cabbage Apple Slaw

May 15 2017 VegKitchen 

Vegan Menu: Black Bean Tacos & Cabbage Apple Slaw Lets start the week off with a colorful and healthy vegan menu. Garlicky black bean soft tacos are enhanced with yellow summer squash are actually less work than meets the eye. The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more […] The post Vegan Menu: Black Bean Tacos & Cabbage Apple Slaw appeared first on VegKitchen.

Tacos with Black Bean Salsa and Tofu

May 1 2017 Meatless Monday 

These meatless tacos are light, fresh and bursting with flavor! They’re packed with veggies and gain protein from the tofu, which soaks up the fruity and subtly spicy ancho chili marinade. This recipe comes to us from Goya, a Meatless Monday partner. Makes 12 tacos For the Salsa: - 1 can (15.5 oz.) low sodium black beans, drained and rinsed - 1 medium tomato, seeded and diced - 1 small red onion, finely chopped - 1 tbsp. chopped cilantro - 1 tsp.low-sodium adobo seasoning - 1 tsp. lemon juice - 1 tbsp. extra virgin olive oil For the Tacos: - 2 Ancho chiles, stemmed and seeded - 3 tbsp. lemon juice - 2 tbsp. corn oil - 1 tsp. low-sodium adobo seasoning -  1/­­2 tsp. ground cumin - 1 tsp. minced garlic -  1/­­2 tsp. dried oregano leaves - 1 container of extra-firm tofu - 1 avocado - 12 corn tortillas - 1 can (16 oz.) reduced sodium refried beans, warmed according to package instructions (optional) - Lime wedges, for garnish In medium bowl, stir together black beans, tomato, onions, cilantro, adobo, lemon juice and olive oil until well combined; cover and set salsa in refrigerator until ready to serve. Place chiles in medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, corn oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In bowl, combine chile mixture with drained slices of tofu; cover and chill in refrigerator for at least 15 minutes. Heat grill or grill pan over medium-high heat. Add marinated tofu and cook, flipping once until tofu is golden brown on both sides, about 2-3 minutes per side; transfer to plate. Empty the refried beans into a bowl and heat until warm. To assemble tacos, spread heaping spoonful of warmed refried beans onto each tortilla. Spoon reserved salsa on each tortilla and top with two or three pieces of tofu. Serve with lime wedges and slices of avocado. The post Tacos with Black Bean Salsa and Tofu appeared first on Meatless Monday.

Breakfast Buckwheat Florentines

April 28 2017 My New Roots 

Breakfast Buckwheat Florentines Done is better than perfect. I cant tell you how many times I repeat this to myself on a daily basis, as a sort of mantra to soothe and convince the perfectionist inside me to just follow through. To just put it out there. I almost pushed publish on this blog post yesterday afternoon, but something was holding me back. Two things, in fact. First, the photos werent what I wanted them to be: they were on the boring side without a lot of colour, and not really inspiring. Second, the recipe itself just wasnt there. I was trying to make a vegan yogurt coating with coconut butter and although it was tasty, the texture was all wrong: chunky and gritty. Was it good enough? Probably. Would anyone have noticed what I saw as shortcomings? Probably not. But could I deal with it? Apparently, no. As I was putting the finishing touches on the post, it hit me like a bolt of lightening: I needed to use cashew butter to achieve the silky consistency I was after. Noooo! It was the solution I had been calling in, but to arrive at the witching hour just seemed cruel. How could I start all over at this point? Was I crazy to even try, considering I didnt know for sure that it would work out? With only minutes to make a decision, I hopped on my bike and cycled to the health food store. Again. Cursing myself, my brain, my ridiculous inability to know when to let go, and my insistence that what I put out in the world is my absolute best, really started to annoy me. I bought all the ingredients for the third time, raced home, and got to work. The cookies were the best theyd ever been. Perfect, in fact. But was it worth it? For anyone out there nodding their heads in recognition that they too, have these borderline masochistic tendencies to achieve an arbitrary portrait of perfection, may I ask what it is that drives us to create and then hold it all back if its not exactly what we imagined in our heads? Because nothing is perfect! When do we draw the line and just push publish? Is done really better than perfect? Because done for me it seems like settling for mediocrity a lot of the time. Even if its just a friggin cookie. Im not looking for answers here, just venting I suppose. But if you want to share your similar struggles, feel free in the comments. Its not often I open up or vent in this space, so maybe we can all throw a perfectionist party, and make sure to have these very perfect cookies on the table. Speaking of! Florentines are traditionally almond-centric biscuits, sometimes with the addition of dried fruit like cherries and orange zest, with a rich chocolate coating on the bottom. Because I really love dessert for breakfast, I was motivated to make a morning-appropriate version that wouldnt make me feel like a glutton. I chose to add some buckwheat to the mix since I love to start my day with whole grains, and swapped out the chocolate for a vanilla-cashew butter coating that I basically want to pour over my entire life. Like I mentioned, my original thought was to go with something yogurt-like, but once I made this saucy concoction, there was no need to pretend it was something else. Pure, divine, silky-smooth pleasure glaze! Ahem. I love these cookies because they are so simple to make with just a few ingredients, and incredibly fast. On my third testing, they were done - mixed, baked and glazed – in 20 minutes. If youre in a rush to get your treat fix, leave the cashew coating out of the equation, and youll still have a gorgeously tasty and satisfying little snack. As far as additions and flavours go, these wicked little morsels are kind of a blank slate. I made a couple batches with orange zest and one without. Personally, I really loved the citrusy warmth that the orange lends, and its nod to morning fodder, but you can also omit it for a more neutral taste. Instead, spice them up with cinnamon, cardamom, lemon zest, rose, lavender, coconut etc. I think adding cacao nibs would also be really delicious, as would dried blueberries, dried figs, or apricots. Whatever you choose to do, get ready to be very excited to get up in the morning. Couple these cookies with a turmeric latte, a piece of fruit and youll be good to go. Until 4 oclock when you want another one.     Print recipe     Breakfast Buckwheat Florentines Makes 12 Ingredients: 1/­­2 cup /­­ 90g raw buckwheat groats 1/­­2 cup /­­ 70g slivered almonds (or sunflower seeds) 1/­­3 cup /­­ 45g almond meal 2 1/­­2 Tbsp. coconut oil 2 1/­­2 Tbsp. pure maple syrup a couple pinches sea salt zest of 1 organic orange, optional Vanilla Cashew Coating: 1/­­3 cup /­­ 85ml cashew butter 1/­­4 cup /­­ 60ml coconut oil 1 Tbsp. pure maple syrup seeds from 1 vanilla bean pinch sea salt Directions: 1. Preheat oven to 350°F /­­ 175°C. Line a rimmed cookie sheet with baking paper. 2. In a dry skillet over medium heat, toast buckwheat until golden, about 3 minutes. Transfer buckwheat to a mixing bowl to cool. In the same skillet toast the slivered almonds until golden, about 2 minutes. Transfer them to the bowl of buckwheat to cool, add the almond meal and stir to combine. 3. In the same skillet (no need to wash) over low heat, melt the coconut oil and add the orange zest, if using. Turn off the heat and whisk in the maple syrup and salt. Pour the liquid over the buckwheat and almond mixture and fold to combine. Do not wash the skillet. 4. Using a tablespoon measure, scoop out the florentine cookie mixture and set each one on the lined baking sheet with plenty of space in between (I baked these in 2 batches of six). Using the back of the spoon, flatten the cookies out a little. Place in the oven and bake for 7-10 minutes until the edges are golden and bubbly. Remove from oven and let cool for about 5 minutes. Transfer to a cooling rack and repeat with remaining mixture. 5. While the florentines are baking, make the cashew coating. Melt the coconut oil in the same skillet over low heat, then add the cashew butter and stir well to combine. Once melted, add the vanilla bean and maple syrup. Stir well and turn off the heat. 6. Once the florentines have cooled, make sure that the cashew coating is still liquid. Spoon a couple teaspoons on the bottom of each cookie and spread it as evenly as possible. Place on a lined baking sheet, coating side up in the fridge or freezer to set. Once firm, repeat with remaining coating, except this time place the coating side down on the lined baking sheet. Place in the fridge or freezer to set, then enjoy! Store leftovers in the fridge or freezer in a tightly sealed container for up to two weeks. Once I started editing the new photos for this post, I realized that the last batch of Florentines werent as golden, or as flat as the previous batches. I decided to let that one go. And Im very proud of that. *   *   *   *   *   * Hey Copenhagen! Just a reminder about my first two cookbook events in CPH this Spring. The first will be an intimate talk and demonstration at SLOW Copenhagen, and the second will be a magical, celebratory dinner in collaboration with the local, organic grocer and kitchen, Kost. Click on the images for more info and tickets! Cant wait to see you there.  The post Breakfast Buckwheat Florentines appeared first on My New Roots.

Odds and Ends Homemade Spice Mix

April 25 2017 Vegie Head 

I’ve wanted to make my own spice mix for a long time – using more than just dried spices. I have been growing my own organic vegies and herbs for over a year now in my two Healthy Patches, and had an abundance of celery, chillies, oregano, rosemary and spring onions… and nothing to... The post Odds and Ends Homemade Spice Mix appeared first on Vegie Head.

Turmeric Carrot Muffins with Chia & Coconut

April 23 2017 Vegan Richa 

Turmeric Carrot Muffins with Chia & CoconutTurmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option.  These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.  These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below. Continue reading: Turmeric Carrot Muffins with Chia & CoconutThe post Turmeric Carrot Muffins with Chia & Coconut appeared first on Vegan Richa.

Vegan Meal Plan | Tofu Bowls, Avocado Tortas & Vegan Fettuccine Alfredo

April 21 2017 Oh My Veggies 

This weeks vegan meal plan includes: roasted chili basil lime tofu bowls; crispy baked avocado tortas; vegan sun-dried tomato fettuccine Alfredo; vegan sun-dried tomato & balsamic veggie paninis; and make & freeze slow cooker tortilla soup.

Braised Leeks with Cauliflower White Bean Mash

April 13 2017 Golubka Kitchen 

Braised Leeks with Cauliflower White Bean Mash Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a lot of us are still waiting for that first asparagus to pop up, and for rhubarb to show its blush at the stores and markets. I’m checking in with one more transitional meal today, still cozy and hearty, but very vegetable-forward. There’s a step-by-step video, too :) Have you ever tried braising or roasting whole leeks? It’s a revelatory way of preparing the vegetable, since leeks usually play a secondary role, where they get thinly sliced and pretty much disappear into whatever dish they are in. Cooking leeks whole yields surprisingly delicious results, and brings forward their sweet, mildly oniony flavor. The texture becomes incredibly buttery, and the modest vegetable becomes completely transformed. One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek. I always save the tops to include in homemade vegetable broth, and I suggest making a quick broth out of the tops and cauliflower stems here (although you can of course use store-bought broth as well). The cauliflower and white bean mash is the perfect, hearty pairing to the braised leeks. It’s smooth and peppery, with a studding of fresh herbs throughout. Both components of the dish keep well and make for great leftovers. I can imagine the mash working well served with roasted carrots or grilled asparagus for another quick meal. Enjoy! Braised Leeks with Cauliflower White Bean Mash   Print Serves: 6 Ingredients for the braised leeks 5-6 large leeks with long white parts 2 tablespoons neutral coconut oil or ghee sea salt freshly ground black pepper veggie broth - reserved from boiling green parts of the leeks or store bought for the cauliflower white bean mash 1 cup dried white beans - soaked overnight 3-4 garlic cloves - crushed with a knife 2 bay leaves (optional) one 2-inch piece kombu (optional) sea salt 1 tablespoon neutral coconut oil or ghee pinch red pepper flakes 1 large yellow onion - chopped 3 garlic cloves - sliced 1 small head of cauliflower - cut into florets leek broth from above or any veggie broth freshly ground black pepper handful each parsley and dill - chopped (optional) olive oil - for serving microgreens - for serving (optional) Instructions to braise the leeks Cut the dark green parts off the leeks. Wash the green parts thoroughly and place into a large soup pot together with leftover cauliflower core and stems, cover with water. Bring to a boil over the high heat. Lower the heat to a simmer, add salt and cook, covered, for 20 minutes. You can also add any vegetable scraps you have on hand to this broth. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. This step could be done the day before. You can of course skip this step entirely and just use store-bought or pre-cooked vegetable broth. Slice the white parts of the leeks in half vertically and place into the sink or a large bowl and cover with water. Let soak a bit and carefully wash all the dirt from between the layers. Warm the oil or ghee in a large saucepan over medium heat. Add the washed and dried leeks to the pan face down in a single layer. Leave to cook undisturbed until golden on one side. Flip, add salt and pepper and let the other side caramelize. Add leek broth/­­any veggie broth to cover the leeks partially. Establish a strong simmer, cover the pan and cook for 15-20 minutes, or until the leeks are tender throughout. Add more broth if too much evaporates. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. Serve the leeks on top of the cauliflower white bean mash, below. to make the cauliflower white bean mash While the leek broth and leeks are cooking, drain and rinse the beans and add to a large pot. Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered. Reduce the heat to a simmer and cook, partially covered. Start checking the beans for doneness after 30 minutes and continue to cook until tender, if necessary. Add salt at the last 10 minutes. Drain the beans and set aside. This step can be done the day before. The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months. Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent. Add garlic and cook for another 2 minutes, until fragrant. Add cauliflower, a large pinch of salt, black pepper and the leek broth/­­any veggie broth to cover the bottom of the pan. Bring to a simmer, cover and cook for 7-10 minutes, or until cauliflower is tender. Add more liquid if too much evaporates to ensure that the cauliflower is being steamed. Add in cooked beans at the end, toss to warm them through. Add the cauliflower and beans to a food processor, along with a splash of the leek broth/­­any veggie broth. Process until smooth. Test for salt and pepper and adjust if needed. Add parsley and dill and pulse to incorporate. You may need to do this in batches, depending on the size of your food processor. Serve drizzled with olive oil and topped with the braised leeks from above. Notes 1. If you dont have time to cook dried beans, you can use 3 cups already cooked/­­canned white beans in this recipe. 2. Although kombu is optional, its a great thing to throw into the pot when cooking beans, as it helps make beans more digestible, as well as contributes its minerals. 3.5.3226 You might also like... Beet Mille-Feuille from the La Tartine Gourmande Cookbook Mango, Jicama and Grilled Corn Tacos Colourful Veggie Falafel with Pickled Turnips Pumpkinseed Butter Goji Cookies .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 Braised Leeks with Cauliflower White Bean Mash appeared first on Golubka Kitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!