east - vegetarian recipes

Try it! You will enjoy it!

Crispy Shakarpara (Almond Biscuit) Recipe

Chocolate-Raspberry Ice Cream

Paneer korma recipe | shahi paneer kurma | how to make paneer korma

Palak chutney recipe | spinach chutney | palakura pachadi










east vegetarian recipes

Chocolate-Raspberry Ice Cream

November 16 2018 VegKitchen 

Rich dark chocolate tinged with fresh red raspberries--a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes about 3 cups 1 (14-ounce) can full-fat coconut milk 1/­­2 cup plus 2 tablespoons granulated sugar 5 tablespoons unsweetened cocoa powder 2 cups raspberries Place the coconut milk, sugar, and cocoa powder in a medium saucepan and whisk until well combined. Warm on medium-low heat until the mixture just begins to simmer and get foamy. Remove from the heat and stir in the raspberries. Let rest for 20 minutes. Pour the mixture into a blender or food processor and process until smooth. Place a fine-mesh strainer over a medium bowl (or, to save on dishwashing, over the saucepan you used to heat the coconut milk). Pour the blended mixture into the strainer and press it through to remove the seeds. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan […] The article Chocolate-Raspberry Ice Cream appeared first on VegKitchen.

Weekday Cauliflower Dal

November 15 2018 Green Kitchen Stories 

Weekday Cauliflower DalWe had a little vote on instagram the other day, asking which recipe we should post on here next. I was absolutely convinced that these Peanut Butter & Jam Chocolate Cups would be the winner. But there was instead a surprisingly large majority asking for a cauliflower dal. I suppose most of you just want to cozy up with warm food that hugs the belly right now. And that is exactly what this is. A belly hugger and a particularly simple recipe that doesn’t require any fresh herbs or unusual ingredients. Just a handful of pantry staples and a little trick for a flavor packed topping. We’ll teach you more about the recipe and the topping in a bit. But before we do that, we wanted to show you this video that we made. It is part of a new mini series that we are doing on on youtube where we travel around Sweden to source local ingredients and cook with friends. In this episode we took the train to the west coast to pick apples with Linda Lomelino and then she bakes a classic Swedish Apple Cake. Fun times! Luise was quite nervous about releasing this because she speaks in front of the camera more than she has done before, so please give her a little extra love. We have two more episodes coming before this year ends. Back to the dal. If you are not familiar with the name, it is essentially an Indian Lentil Soup. We have been sharing a few different dal recipes on here and in our books and this is a mix of them all. It is not our fanciest version but instead something that you can make on any given weekday. A dal is one of those recipes that you learn once and then know and cook for the rest of your life. I promise. I have been making varieties of this soup since I moved to my first apartment and learned how to cook. All ingredients are easy to find and can basically go into the sauce pan at the same time. If there is one thing that you should give a little extra attention, it is to use a good curry spice blend. The use of spices can vary in curries, we particularly love a version that includes ground fenugreek. But you can use any curry mix that you like. If you have some mustard seeds, coriander seeds and/­­or cardamom seeds in your spice cabinet, you can grind them into your curry blend to boost it with extra flavor. Because freshly grounds seeds/­­spices always taste more. The trick When we were on Sri Lanka a couple of years ago, we learned a dal trick from a local woman. After having cooked lentils and spices into a pretty good dal, she put another pan on high heat, added ghee and more spices to it and, when super fragrant, she stirred them into the soup. Adding those warm spices and butter last minute just boosted the soup and made it insanely flavorful. For this recipe we use a similar method for garlic and mustard seeds that we then wilt down spinach into. You can stir down the spinach into the dal, but we instead serve it as a topping (because our kids prefer it without the spinach). We normally add toasted pumpkin seeds on top as well but didn’t have any at home this time. Weekday Cauliflower Dal  Serves 4 Notes: You can either serve the soup chunky or mix it smooth with a hand blender. Our favorite way is to just give it a super quick whizz with the blender to make it a little creamier and yet keeping texture from the cauliflower and potatoes. If you want it a little sweeter and creamier, you can replace 400 ml /­­ 14 oz of the water/­­stock with a tin of coconut milk. We don’t add chili to it because of our kids but that can obviously also go in along with the curry. 3 tbsp coconut oil or butter/­­ghee 1 onion 2 cloves garlic 1 tbsp ground curry spice blend 1/­­2 tbsp mixed mustard seeds, coriander seeds and cardamom seeds (or just add 1/­­2 tbsp extra ground curry) 1 large chunk (5 cm /­­ 2 inches) fresh ginger 1 cauliflower (approx 500 g /­­ 1/­­2 lb) 3 potatoes, coarsely diced 200 g /­­ 1 cup red lentils 2 soft dates, pitted and mashed 1 litre /­­ 4 cups water or vegetable stock 1 tsp apple cider vinegar   Garlicky spinach 2 tbsp coconut oil 2 tsp mustard seeds 2 garlic cloves, finely sliced 2-3 handfuls spinach   Tomato salad 10 cherry tomatoes 2 tsp olive oil 1 tsp apple cider vinegar salt & pepper Make the Cauliflower Dal: Heat coconut oil, onion and garlic in a large saucepan on low/­­medium heat. Add the curry, grind the extra spices in a mortar and add those as well (or just add more curry). Stir constantly with a wooden spoon until it smells fragrant, but be careful so the spices do not burn. If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm /­­ 1/­­2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. Let simmer for 30 minutes or until the lentils are starting to dissolve and the cauliflower florets are tender. Stir carefully (if you want the cauliflower florets to stay intact) a few times. Add apple cider vinegar and salt to taste. Give the soup 2-3 pulses with a hand blender (if you like, see note above). Serve in bowls with a dollop of yogurt (coconut yogurt or regular yogurt) and top with garlicky spinach and tomato salad. Make the Garlicky Spinach: Heat coconut oil in a skillet. Sauté mustard seeds and garlic on low/­­medium heat until golden and fragrant. Add spinach and turn off the heat. Stir until wilted. Ready for serving. Make the Tomato Salad: Cut the tomatoes in halves and place in a bowl. Add olive oil, vinegar salt and pepper and toss to combine. Serve on top of the dal for a fresh zing of flavor.

Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls

November 15 2018 Vegan Richa 

Vegan Sweet Potato Rolls – Soft Herb Dinner RollsVegan Sweet Potato Rolls – Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. 1 Bowl, No Added sugar, almost No Knead. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Palm Oil-free Recipe   Jump to Recipe  These Super Soft dinner rolls are what fresh bread dreams are made of. There is a triple moisture action going on here. Yeast rising slowly with just a bit of flour, the sweet potato, and then another rise. All of these together allow for amazing moisture retention in the bread. And to top it all, you don’t even need to knead it much! Just mix to bring everything together into a somewhat dough and everything will work out! You can use pumpkin puree, butternut puree or mashed potatoes(thin them slightly with non dairy milk to a pumpkin puree consistency), in these rolls. Super versatile and delicious as is. For sweeter rolls, omit the herbs and add some sugar/­­sweetener. These are lightly herbed and lightly savory just like regular dinner rolls.  These rolls need just 7 Ingredients, 1 Bowl, are almost no knead, have No Added Sugar, and can be made without Oil! Continue reading: Vegan Sweet Potato Rolls – Soft Herb Dinner RollsThe post Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls appeared first on Vegan Richa.

Crispy Shakarpara (Almond Biscuit) Recipe

November 11 2018 Manjula's kitchen 

Crispy Shakarpara (Almond Biscuit) Recipe (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Shakarpara A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you wont be able to stop munching on.  - 1 cup all-purpose flour (maida, plain flour) - 2 Tbsp fine sooji (semolina) - 1/­­8 tsp salt - 1/­­8 tsp baking soda - 2 Tbsp oil - 1/­­4 tsp cardamom powder (ilachi) - 3 Tbsp sliced almonds - 4 Tbsp sugar - 1/­­4 cup water (use as needed) -  Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more. - Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling. - Cut the rolled dough into about inch square. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on low medium heat. - The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Dont over crowed the frying pan, you should be able to turn them easily. -  Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes. -  Let the shakkar paras comes to the room temperature,  they should be crisp. Notes: don’t fry shakerparas on high heat otherwise they will be soft.  Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life. The post Crispy Shakarpara (Almond Biscuit) Recipe appeared first on Manjula's Kitchen.

Golden Broth Rice Noodles + Favorite Natural Cold Remedies

November 3 2018 Golubka Kitchen 

Golden Broth Rice Noodles + Favorite Natural Cold Remedies It seems like everyone around has been sick with a cold recently, so we thought it our duty share another recipe involving our favorite golden broth formula that’s helped numerous friends and family fight so many colds. The broth is infused with all kinds of anti-inflammatory and mineral-rich ingredients that are said to be immunity powerhouses – think ginger, turmeric, black pepper, garlic, kombu, shiitake, bay leaf, and more. It also tastes deeply nourishing and delicious, and has the most beautiful color. There are so many ways it can be served, too. Drink it on its own, use it as a base for dahl or curry, or very simply pour it over noodles and top with some seasonal vegetables, like in this recipe. Today we are also sharing some natural cold remedies that we find to be powerful, especially when employed during the very first signs of a scratchy throat. Oregano Oil This stuff is serious! It’s both anti-viral and anti-inflammatory, and works wonders when taken consistently during the first signs of sickness. It’s incredibly potent and should be diluted with a carrier oil (I use this one), and it burns quite a bit when going down. You do get used to it though. I usually hold it under my tongue for about 15 seconds before swallowing. Salt Water Gargle This is an ancient folk remedy that’s still prescribed by modern doctors…enough said. If I wake up with a scratchy throat, I make a point of gargling with salt water every few hours, which feels incredibly soothing, helps take down any swelling, thins down mucus build up, and more. I use the ratio of about 1/­­2 teaspoon of salt to 1 glass of water. Sang Ju Yin Sang Ju Yin is a Chinese herbal formula recommended to us by our acupuncturist. I’ve had a few instances, where it completely healed me of an early cold. I’m a total convert now, and make sure to keep it on had at all times. Vitamin C All Day It’s great to eat Vitamin C-rich foods during cold season, but I find that supplementing with lots of Vitamin C is especially helpful when showing the first signs of a cold. Since you can’t really overdose on Vitamin C, I take it very often, about every 1-2 hours when fighting a cold. Just a warning that taking a bunch of Vitamin C can cause an upset stomach, which doesn’t happen to me personally, but I know that it’s a common side effect. I also make sure that I’m getting sufficient Vitamin D, either from the sun or supplements. Garlic The natural antibiotic that’s in everyone’s kitchen! I know a lot of people who will chew on a whole clove of garlic when they start feeling sick. I’m not brave enough for that, but I did realize from Trinity’s self-care interview that you can just swallow a whole clove or garlic like a really large pill (how did I not think of that?). My tip is to choose a very small clove of garlic, since they can be pretty uncomfortable to swallow, and to score it a tiny bit before swallowing. I also recently tried Amanda’s trick of putting a clove of garlic in my ear (kind of feels like iphone headphones), which really wasn’t as big of a deal as I thought it would be, and it helped. Probiotic Foods The link between our gut health and overall health is undeniably strong. I try to uptake my intake of things like sauerkraut, kimchi, and other living foods when feeling under the weather. Neti Pot For me, the worst part of having a cold is the stuffed and runny nose. Once my nose starts down this path, it doesn’t stop for at least a week, and it’s total agony. Rinsing my nasal passages with the help of a neti pot right before bed makes a world of difference when I’m sick. I’m also currently on the market for a nice, handmade ceramic neti-pot. There’s so many good ones on Etsy! Diffuse Essential Oils Purify the air in your living space and show some love to your nasal pathways and throat by diffusing pure essential oils. It’s helpful to have an ultrasonic diffuser (I have one from Saje), but you don’t have to have one. You can heat up a pot of water, drop some essential oils in the heated water, and stand over the pot, inhaling the steam. Or you can put some essential oils on the floor and walls of your shower while taking a hot shower, which will give a similar effect to the diffuser. My favorite essential oils to breathe in during a cold are: eucalyptus, lavender, and lemon. Liquid Gold Up your intake of turmeric any way you can! Make the recipe in this post, or try our Turmeric, Carrot and Ginger Remedy, or Fresh Turmeric Moon Milk. Check out Diaspora Co. for some super-potent, organic, heirloom turmeric powder. Hydrate and Rest These two are such no-brainers, but sometimes none of the other stuff works, and you just need to go to bed early, sleep in, and drink liters and liters of lemon water in between. I love rubbing some vetiver essential oil on the soles of my feet before bed for deep, quick relaxation. What do you do to help your bod fight and heal when you feel a cold coming on? We’d love to hear! Golden Broth Rice Noodles   Print Serves: 4-6 Ingredients 1 tablespoon neutral coconut oil or avocado oil 1 small yellow onion - chopped sea salt pinch of red pepper flakes 3 garlic cloves - minced 1½-inch piece of fresh ginger - minced 1 tablespoon turmeric powder 2 dried shiitake caps 2-inch piece kombu 2 bay leaves 8 cups purified water 1 small or ½ large butternut squash - peeled, seeded, and cubed 1 broccoli head juice from 2 limes - divided 10 oz rice noodles cilantro - for garnish toasted sesame oil and sesame seeds - for garnish (optional) Instructions Warm the oil over medium heat in a soup pot. Add onion, salt and red pepper flakes, and sauté for 5 minutes. Add garlic, ginger and turmeric, and stir around for 2 more minutes. Add shiitake, kombu, bay leaves, water and more salt to taste, and bring to a boil. Lower the heat to a simmer and cook, covered, for 10 minutes. If you have time, turn off the heat and let the broth infuse for another 30 minutes. Remove the rehydrated shiitake caps, slice, and return to the pot. Remove the kombu and discard. Add butternut squash to the pot, adjust the heat back to a simmer and cook for 7 minutes. Add broccoli and cook for another 5-7 minutes, until crisp-tender. Add half of the lime juice. Check for salt, adjust if needed. Soak the rice noodles in well-salted hot water according to the instructions on the package. Drain the noodles, divide between plates, and ladle the soup over the noodles. Squeeze more lime juice over each bowl, and garnish with cilantro. Optionally, drizzle with some sesame oil and sprinkle with toasted sesame seeds and serve. 3.5.3226 You might also like... Yellow Split Pea Chowder from Power Plates Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Plant-Based Summer Meal Plan, Part 1 Smooth Vegetable Gazpacho with Watermelon Pieces .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 Golden Broth Rice Noodles + Favorite Natural Cold Remedies appeared first on Golubka Kitchen.

Roasted Poblano Mac & Cheese

October 29 2018 Oh My Veggies 

Every year that I grow peppers, the same thing happens. The whole summer will pass by and I’ll get one or two peppers from each plant. I’m disappointed, wondering what I did wrong, and I vow that I will never (never!) grow peppers again. Then fall starts and suddenly my pepper plants shoot up a foot or so and dozens of peppers appear overnight. Or, at least it seems like it’s overnight. Why does this happen?! Aren’t peppers supposed to love hot weather? Mine seem to prefer brisk mornings and rainy gray afternoons. After spending some time in the garden last weekend, I realized that I had a problem on my hands–what the heck was I going to do with all the poblano peppers that were ready to harvest at the same time? I have a lot of sweet peppers too, but those are a little bit easier. With hot peppers, you can’t throw them all in a stir-fry or pile them onto a pizza. (Well, maybe you can, but I can’t! I like spicy, but not that spicy.) My favorite way to use poblano peppers is in my Fresh Corn, Poblano, & Cheddar Pizza, but with corn out of […]

Yeasted Guglhupf Cake

October 25 2018 seitan is my motor 

A couple of years ago I already posted a yeasted guglhupf cake recipe on this site. Back then I was of the… The post Yeasted Guglhupf Cake appeared first on seitan is my motor.

Baked Vegetable Idli

October 21 2018 Manjula's kitchen 

Baked Vegetable Idli (adsbygoogle = window.adsbygoogle || []).push({}); Baked Vegetable Idli Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. - 1 cup coarse sooji (semolina) - 1/­­2 cup yogurt (dahi, curd) - 1/­­2 cup bell pepper (finely chopped, capsicum, I am using green and yellow for color) - 1 green chili (finely chopped) - 1 piece ginger (finely grated) - 2 Tbsp cilantro (chopped, hara dhania) - 1 cup water (as needed) - 1 tsp ENO (fruit salt) - 1 tsp salt For Seasoning - 1 Tbsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) -  Preheat the oven at 350 degrees (F). - Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside. - I am using mini cupcake tray, will make 24 idli, oil it and set aside. - Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. - Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick. - Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven. - Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides. - Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom. Notes:  First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you dont cover Idlies, they will be dry and will lose the softness and texture. you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container. Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. The post Baked Vegetable Idli appeared first on Manjula's Kitchen.

Self-Care Interview Series: Sana Javeri Kadri

October 20 2018 Golubka Kitchen 

Self-Care Interview Series: Sana Javeri Kadri Sana on the left Sana Javeri Kadri is the founder of Diaspora Co., a radically different spice collective dedicated to equity, sustainable agriculture, and decolonization. We’ve been fortunate to try Diaspora’s heirloom, organic, single-origin turmeric powder, and let’s just say it’s going to be very hard to go back to enjoying any other powdered turmeric ever again. Sana lives between Mumbai and Oakland, California. Routine -- Is routine important to you or do you like things to be more open and free? I crave routine and am most productive when Im following a routine. However, Im unable to do deep thinking work or larger creative work in the middle of a hectic routine, so I like to keep at least one day of the week wide open for creative projects and giving myself the time and space I need to create something important. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I have been trying really hard to wake up, spend as little time on my phone as possible and then make myself a nourishing drink and most importantly, make myself some breakfast. One of my worst habits is to wake up, get on my phone, start responding to emails and then quickly get changed for work and dive straight into a full workday without taking any time to nourish myself or check in with my body. It means that by 1pm Im starving, cranky and already tired for the day. The life changing power of breakfast is something Im still learning… -- Do you have any bedtime rituals that help you sleep well? My girlfriend and I try not to spend too much time on our phones before bed, or looking at a screen. She recently introduced a 20 mins of reading before bed practice that were trying to stick to, its my favorite way to wind down and Im committing to not responding to work emails at 10:45pm, even if its 11:15am in Mumbai and my team there is just getting fired up. Work in progress. -- Do you have any kind of mindfulness practice?  My therapist guides me into mindfulness during our sessions every week because I often come in feeling stressed, frantic and a bit fragile. Shes always able to help me get back in touch with my body and begin to feel grounded again. At her urging, I handle all my stressful work calls or emails sitting outside in the sunshine, ideally with my bare feet in the ground. This practice of grounding has been particularly helpful to me in the past few months of managing a stressful season. I also recently downloaded the Headspace app, and just the five minutes everyday of meditation has made a huge difference to me. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – In Oakland – Bread srsly gluten free sourdough, crispy fried egg cooked in ghee topped with smoked paprika, turmeric and salt, sliced avocado or smoky pinto beans or sliced tomatoes or any veggie leftovers I can wrangle from the fridge, maybe a slice of bacon if Im wanting some extra fat. In Mumbai – a loaded crispy veggie dosa. Either way, I love hot and savory breakfast. The cold and sweet breakfast tradition isnt common in India so, cereal and granola with milk culture is something I find very odd about the United States. Lunch – Leftovers express. My girlfriend and I both work long hours, so our saving grace is prepping large meals a couple times a week and then subsisting on leftovers. Gluten-free pasta with canned early girls (I can 80 lb every summer so that we never have to buy store bought tomato sauce) with every vegetable in the fridge/­­our imperfect produce box and ground beef is a family classic. Rosie is always joking that my stomach doubles when it comes to pasta and shrinks for everything else. Shes not wrong. Snack – My favorite snack is stovetop popcorn. Growing up in Mumbai we never had a microwave, it was my parents most loathed kitchen appliance. So now Im following that tradition of never owning a microwave. My favorite stovetop popcorn is popped in ghee and then topped with nutritional yeast, turmeric, and salt. Its perfect. Dinner - My perfect dinner is khichdi (spiced rice and lentils cooked in ghee and heavy on the ginger, turmeric and cumin), thick full fat yogurt, masala okra, a little bit of pickle (Brooklyn Delhi achaars are divine) and a side of spicy amaranth battered fish. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I used to do caffeine, in a delicious ghee, turmeric, cardamom and coconut sugar concoction, but over time Ive stopped being able to handle it. It started to make my stomach hurt and made me anxious. So I now drink either matcha with rice milk and date syrup, or hot chocolate with hemp oil, coconut sugar and adaptogens if Im needing the extra nourishment. Some days, if Ive slept enough and rested enough, I do better on just water and breakfast, no extra boost needed. -- Do you have a sweet tooth and do you take any measures to keep it in check? I had a notorious sweet tooth all the way until my early twenties – I couldnt be trusted with bars of chocolate and was known to sneak spoonfuls of cake first thing in the morning. However the older Ive gotten (Im still technically in the early twenties), sweets just give me a sugar crash and make me feel sluggish. As an avid lover of food, Id rather eat plenty of things that make me feel fantastic, than the things that make me feel terrible. Both Rosie and I have been surprised and how quickly our respective sweet tooths have disappeared since we started living together, and how easily weve been able to cut out sugar from our life once we could verbalize how terrible it made us feel. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I swear by cannabis tinctures. Im not big on cannabis in other ways, but I find cannabis to be the only way to really deal with chronic pain. Ive also started using Super Good Hemps Turmeric Full Spectrum Hemp Oil in my morning drinks, and I find that it has similar effects. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I used to weight lift and do Crossfit pretty intensely, but had a really awful injury in 2016. Since then, Ive really had to reframe my definition of exercise. Now, I consider it an extension of my healing process. Intense exercise just isnt possible for me in the same way, so I stick to swimming as often as I can (usually a couple times a week), doing Nike Training body weight workouts at home, and talking our dog for a long walk every evening. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love exercise and do best when Im outside and moving my body. Rosie and I try to take our pup Lilly out for a hike at least once a week, and we notice how much more present are with each other and our work when weve exercised.  That being said, Im also an incredibly competitive person, so reframing exercise to no longer be an intensely competitive thing has been very hard for me. I find it difficult to work up the enthusiasm to go on a leisurely swim, without a team to train with, or a competition to work towards. Switching off my producing strategy is my biggest challenge. Beauty -- What is your idea of beauty – external, internal or both? Both! It took me a long time to love my face, acknowledge that it was beautiful despite not looking like everything I saw on magazines and on billboards. But that acceptance and love for my external beauty definitely came from tending to, and growing confidence in my inner beauty. -- What is your skincare approach – face and body? I grew up using raw honey as a face cleanser, handmade ayurvedic soaps for my body, and a mom who never used makeup. So that has informed a lot of my skincare today. My skincare guru is 300% Abena, the founder of Hanahana Beauty, I use her shea butter exfoliating body bar and swear by it, and I use Abenas recipe for a rose water, tea tree oil and jojoba oil soaked cotton pad as a cleanser morning and night, and it has been a complete game changer for getting my glow back. Ive also been using Curology, which is a custom dermatologist service, that is super affordable and came highly recommended by friends. They prescribed me their night cream, which has really taken care of my breakouts and blackheads. Im not usually big on using chemicals on my skin but have found Curology to be a minimalist option that really works. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Cutting out sugar and gluten entirely is the most obvious one – I break out as soon as I am eating sugar, so its first to go. I also use a turmeric, honey, hemp oil and cornmeal face mask every couple weeks that always makes me feel radiant. My dentist has noticed and commented on the huge difference in my teeth that shes seen since I stopped drinking coffee – theyre whiter than ever before and need much less cleaning, which for me is reason enough to skip the coffee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Abenas DIY rose water, jojoba oil and tea tree oil cotton pads! I used to be a ardent fan of Thayers Rose Witch Hazel Toner but in my experience with skincare – once you go DIY, its impossible to go back :) That being said – I will admit to being a Glossier believer, I didnt use makeup until I discovered Glossier concealer and highlighter. Its so easy and lazy but it works so wonderfully. Stress, Etc. -- Do you practice any consistent routines in order to avoid stress?  Taking our pup out for a long walk by the water is a really grounding activity for me. I have no idea how I managed my stress before she moved in with us. -- If stress cannot be avoided, what are your ways of dealing with it? Honestly Im a spokesperson for not really managing my stress well. My partner often comes home to a fuming, off the hook Sana and it takes significant chatting, massaging and cuddling to work me out of the state that I can get into if Im very stressed.  Im an extrovert and a peoples person so being around people that I love is my best coping mechanism. That being said – I have to be careful not to emotionally dump onto my loved ones, just because theyre willing to be there for me. Ive definitely been guilty of that in the past. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The first one is to make sure I get a really good nights sleep, and make sure Im not drinking alcohol, eating dairy or any processed food. Usually, managing my sleep and diet is the easiest way to kick a cold before it hits. If the cold cant be stopped, I usually start by accepting that my bodys way of asking for rest is by getting sick, and its important to just honor that and completely rest. Then – turmeric, ginger, honey tea all day long.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Ive been trying really hard to take weekends off, and any weekend that I succeed at that- the balance feels so much better. Honestly, as a young business owner, the hustle is so glamorized and romanticized. Youre told that now is your time to grind, and to get further in your career. Whilst this is true, Id also argue that now is the time to establish healthy boundaries and habits in your life so you learn how to maximize your productivity and your potential. Any day that I work a 16 hour day (which is too often), I know that I am not focusing on the bigger picture, and am actually sacrificing my long term goals as a business owner. Remembering that, and focusing on working more effectively, rather than working more, has been a huge step towards achieving healthier work life balance. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Therapy. Every week, no matter what. That perspective and process is something Im deeply committed to. Therapy rarely feels easy, but it is always in service of myself and my larger goals, so its the easiest way to feel on track. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating based on how it makes me feel, not how it sounds or tastes. As soon as I focused on how it made me feel, my taste buds changed, I lost weight, my skin issues cleared and I became a very healthy person, with remarkable ease. I know how obnoxious that sounds, Im sorry. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I fly home to India. I know this is incredibly privileged, and a bit excessive, but shuffling back and forth between two continents constantly gives me a broader perspective, and somehow – the psychology of taking an international flight is an incredibly cathartic and productive experience for me. I almost always come back from my trips to India with fresh eyes, new vision and a bigger picture. Thats true for all travel, in my opinion. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. The fundamental line of Crossfit – eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. has influenced my self nourishment beyond any book or movie. I may not be a competitive Crossfit athlete any more but eating to nourish my body is so much more fulfilling than eating to nourish my cravings. Knowledge --  What was your path to starting Diaspora Co.? You can read a lot more about that here, but long story short – Ive been working in the food industry since I moved to the United States in 2012 and I quickly noticed that whilst the farm to table movement felt at its zenith in the Bay Area, it only applied to certain things. Spices and imported foods were somehow excluded from those quality standards. The idea for a new kind of import export company formed in November 2016, and in February 2017 I quit my job and embarked on seven months of research visiting farms, research institutions and markets across India. Diaspora Co. was formally launched as a direct trade sustainable food company with our first offering of turmeric in August 2017. Its been a total rollercoaster since then. --  Can you tell us about the kind of turmeric you sell and how it differs from most turmeric one can buy at a store today? Im biased, but Im also overly honest so I dont think it would be an exaggeration to say that we sell the worlds best turmeric. Historically, there hasnt ever been a quality standard for how to define the highest quality, beyond arguments and branding largely based in exoticism and the colonizer/­­savior mindset. It is the freshest, as in it was harvested in 2018 and is milled every 3 months, versus powders that can be up to five years old and still on a grocery store shelf, stale as ever. It is the most potent variety of turmeric out there, with a tested 4.7% curcumin content. It is a fragrant and exceptional heirloom rhizome variety that compares to other turmeric powders out there as an heirloom summer tomato would to a grocery store store tomato grown for storage not flavor. Finally, it is organically farmed in a spice agriculture landscape where pesticide overuse and residue is notorious. Phew! --  Can you tell us about your decision to pay your turmeric producer really well and about owning the fact that your product costs more because of this? I think part of our work is that what the industry considers paying our producer really well, we consider basic human dignity of paying a living wage and for the price of sustainability, flavor and honest work. If we didnt pay our partner farmers the prices that we do, they wouldnt have the power or the incentive to produce at the standard that they do. To me, this big word decolonizing really just means how are you going to empower the people around you who have historically been stripped of their power? Paying our farmers well is actually the easiest embodiment of our decolonizing mission. As for owning our higher prices – we simply couldnt exist without charging what we do. And ultimately, were dedicating to riding the fine line between being affordable to the home cook and being a leader of sustainability and supply chains and therefore being regarded as a luxury product. I have to believe that we can do both. Turmeric latte blends or turmeric centered businesses that dont want to pay our prices or wholesale from us because theyd like to continue to exploit their sources and maintain their ridiculously high margins, Im in this for the long game and their reckoning will come. It always does. Apologies if I sound cold and jaded, business is vicious and Ive had to steel parts of myself to tolerate it all. --  What are some of your favorite ways to use Diaspora Co. turmeric? Honestly, turmeric was so woven into the fabric of my childhood that it was invisible to me. We cooked with it, made beauty treatments with it, and we used it to mark life and death. So even now, my favorite way to use turmeric is still in simple Indian vegetable dishes – lightly cooked okra tossed in cumin, turmeric and salt is the definition of comfort for me, or a coconut milk turmeric chicken broth with squash and long beans. Comforting, vegetable heavy home cooking is how I innately know how to use turmeric. Lattes just arent for me. --  We love your photos! How did you become a photographer? When I was 14 and going through a really tough phase at school (bullying, puberty, the patriarchy et all), my parents taught me how to use their DSLR. Ive used photography as the lens through which I make sense of and connect with the world ever since. When my academic pursuits turned to food and agriculture in college, my lens turned to it too. In so many ways, I recognize that I was never particularly talented or the best or the brightest, I was always just a really solid worker, and entirely self motivated, and that meant that once I started photographing, I just never stopped, and now here we are. Fun and Inspiration -- What is something you are particularly excited about at the moment? Ive found that balancing my role as a business owner with my role as a photographer is what gives me the most joy professionally. So I have a couple exciting photo shoots planned for the coming months that will be a welcome respite to the chaos of holiday e-commerce. That, and I havent seen my girlfriend and pup in almost a month since Ive been in India and I miss them terribly, so very excited to come home to my two favorite living beings. -- What do you do to unwind or treat yourself? Were so lucky to live in Oakland, where eating out is an incredible experience, especially at a time where women chefs are absolutely excelling in their field. So eating delicious meals by our favorite local women chefs is my favorite treat – Cosecha Cafe (Mexican), Nyum Bai (Cambodian), Champa Garden (Laotian) and 20th Century Cafe (Eastern European) to name a few.  -- A book to feed the soul:  I just finished reading Yvon Chounards Let My People Go Surfing and its been so deeply inspiring to me. -- Is there anyone you would like to hear from next in this interview series? Akwaeke Emezi, they are my favorite writer, a member of this third culture/­­diaspora/­­immigrant excellence interweb community and has navigated their self care so beautifully and visibly through the years. Id love to learn more from them. Photos by Sana Javeri Kadri, Sophie Peoples, Assad Keval /­­/­­ This post contains Amazon Affiliate Links You might also like... Self-Care Interview Series: Ashley Neese Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Amanda Forcella Self-Care Interview Series: Trinity Mouzon Wofford .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 Self-Care Interview Series: Sana Javeri Kadri appeared first on Golubka Kitchen.

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Best Vegan Restaurants – Seattle

October 12 2018 VegKitchen 

Best Vegan Restaurants – Seattle Are you getting ready for a night on the town or just looking for a quick bite to eat? If youre vegan, it isnt as simple as walking into your nearest eatery. Fortunately, restaurants that cater to vegans are on the rise, and theres no better place to indulge than the hip city of Seattle. Seattle may have made its mark with coffee, but the citys vegan cuisine is nothing to scoff at, either. Check out some of the citys best vegan restaurants. 1. Plum Bistro For a sophisticated vegan take on comfort food favorites, locals love going to Plum Bistro. Handmade pizzas, gourmet burgers, and tempting entrees make this mouth-watering eatery a must visit when in the Seattle area. Dont miss out on the BBQ glazed plant loaf. This probably isn’t your mothers meatloaf, but it tastes just like home. Plum Bistro may not be one of the absolute best vegan restaurants Seattle has to offer, but it is a strong contender due to their numerous comfort food options. 2. Kati Vegan Thai If youre craving a little southeast Asian cuisine, you may want to head down to Kati Vegan Thai. The masterminds at Kati blend traditional Thai cooking methods […] The post Best Vegan Restaurants – Seattle appeared first on VegKitchen.

One-Dish Vegan Revised and Expanded Edition

October 2 2018 Robin Robertson's Global Vegan Kitchen 

One-Dish Vegan Revised and Expanded EditionMany of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago.  I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking. The bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning. The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include: - Easy Ramen Bowls - Cheesy Cauliflower Soup - Panzanella Salad with White Beans and Artichokes - Barbecued Jackfruit with Sweet Potatoes and Cauliflower - Jungle Curry - Thai Coconut Rice with Edamame and Asparagus - Vegan Shakshuka - Jackfruit Stroganoff - Millet and Chickpea Curry - One-Pot Sicilian Couscous - Spicy Korean Stir-Fry - Lobster Mushroom Newburg - Vegetable Donburi - Coconut Curry Noodles and Butternut Squash - Black Bean Tortilla Casserole - Layered Brunch Bake - Shepherd’s Pie, Two Ways - Nacho-Chilaquile Bake - Lentil Tourtiere   The recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors. One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order. The post One-Dish Vegan Revised and Expanded Edition appeared first on Robin Robertson.

Best Vegetarian Restaurants - Charlotte

September 20 2018 Oh My Veggies 

Charlotte, North Carolina, has been in rapid development since the mid-00s. The restaurants and bars in this city reflect the changing needs of its residents. While this citys cuisine traditionally focuses on seafood and barbecued pork, you can now find vegetarian restaurants that will provide you with an authentic North Carolina dining experience. Charlotteans have a fondness for comfort food and there is a growing appreciation in the city for East Asian dishes. 12 of the Best Vegetarian Restaurants in Charlotte, NC It can take a while to discover all the best vegetarian restaurants Charlotte has to offer. This list will help you find the best fit for your taste. 1. Fern Fern is an elegant all-vegetarian restaurant that promises fresh flavors from the garden. Their East Boulevard location has an old-fashioned, welcoming ambiance. In 2013, Fern was named one of Charlottes top 25 restaurants. Each dish at Fern is beautifully served. There are elaborate and refreshing salads, and you can order additions that include vegan cheeses, seared tempeh, and pumpernickel. Dont miss out on the delicious toasts or the beet burger and make sure to try the apple cobblers or carrot cake for dessert. 2. Ma Ma Wok Although […]

Lebanese Lavash Bread

September 14 2018 VegKitchen 

Lebanese Lavash Bread Large, flexible Lebanese lavash bread is made from a strong, yeasted wheat dough. It’s used for scooping or wrapping up vegetables and dips. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesnt rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. Makes: 6 (12-inch) breads Preparation Time: About 1 1/­­2 hours to prepare and roll out the dough; 2 1/­­2 to 4 1/­­2 hours for rising; 30 to 40 seconds to bake each bread. 1/­­4 teaspoon active dry yeast 1/­­2 cup lukewarm spring water 1 1/­­4 to 1 1/­­2 cups whole wheat bread flour 1/­­2 teaspoon sea salt In a medium-sized mixing bowl, sprinkle the yeast over the warm water. Sprinkle in a teaspoon of flour, cover, and set in a draft-free spot for a few minutes to proof the yeast. Stir in one-half cup of the flour to form a batter. Cover and set it aside for about thirty minutes, until a […] The post Lebanese Lavash Bread appeared first on VegKitchen.

Lentil Pâté

November 10 2018 VegKitchen 

Mystify your family by serving this delicious veggie pâté with lentils. A delicious source of protein for breakfast or dinner, serve them on bread or crackers with a touch of mustard--satisfaction guaranteed! Save Print Lentil Pâté Serves: 2 cups   Ingredients 1 tablespoon of olive oil 1 onion, chopped 2 clove garlic, minced 2 tablespoons of nutritional yeast 1 teaspoon of tamari 1/­­2 teaspoon ground cinnamon 1/­­2 teaspoon ground clove 1/­­4 teaspoon ground nutmeg 1 cup dried green lentils, rinsed salt and pepper, to taste 3 cups of vegetable broth chopped fresh parsley, to taste Instructions In a saucepan over medium heat, heat oil and add onion and garlic. Sauté for about 4 minutes or until onion is tender. Add yeast, tamari, cinnamon, cloves, nutmeg, and lentils. Season to taste, mix well, and cook for about 5 minutes. Add the vegetable broth. Bring to a boil, reduce to low heat, and simmer uncovered for about 25 minutes or until the lentils are tender. Stir regularly while cooking. In a food processor or hand blender, reduce the mixture to a smooth, even purée. Transfer the mixture to an airtight container and allow to cool in the refrigerator for 1 hour. When ready […] The article Lentil Pâté appeared first on VegKitchen.

Vegan Baked Apple Cider Donuts

November 2 2018 Vegan Richa 

Vegan Baked Apple Cider DonutsBaked Apple Cider Donuts. These Cider donuts have amazing spiced flavor with concentrated cider. Perfect for fall. Vegan Soyfree Recipe. Nutfree Refined Sugar-Free Oilfree Glutenfree option  Jump to Recipe   These Apple Cider Donuts are perfect for fall or any time of the year for that matter. The key to all the fall flavor is reducing the cider! Apple Cider gets cooked for a bit to concentrate all that amazing flavor of apples and spices. Concentrated cider, flour, more spices all baked into a flavorful spiced donut! Toss in cinnamon sugar or drizzle icing of choice. These will be a hit with everyone. 15 mins of Active time, no refined sugar! The donut batter does not use yeast, so it can also be baked into regular size muffins or mini muffins as well. Add some finely chopped apples to the batter, top with a streusel and they are ready for to go breakfast. Lets make these! Continue reading: Vegan Baked Apple Cider DonutsThe post Vegan Baked Apple Cider Donuts appeared first on Vegan Richa.

Flavored Popcorn Recipes and Ideas

October 29 2018 VegKitchen 

Flavored Popcorn Recipes and Ideas Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/­­2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My favorite way to pop corn is in an Old Fashioned Popcorn Popper like the one made by Jacob Bromwell. Very low-tech, but it seems to bring out the best flavor from the popcorn. I like to start with 2 tablespoons or so safflower or organic virgin coconut oil per 1/­­2 cup of kernels. Savory flavorings Add salt to these mixes, or not, as preferred, and increase or decrease the amount of seasonings suggested here to your taste. CHILI-SPICED POPCORN: Combine 1 teaspoon chili powder, 1/­­2 teaspoon paprika, and 1/­­2 teaspoon ground cumin. Sprinkle over hot popcorn and toss well. PIZZA-FLAVORED POPCORN: Combine 1 teaspoon dried oregano or Italian seasoning, 2 teaspoons tomato powder, and 1/­­4 teaspoon dried hot red pepper flakes. HERB-AND-SPICE POPCORN: Simply sprinkle hot popcorn with a teaspoon or two of your favorite seasoning blend, like Mrs. Dash or Spike. NUTRITIONAL YEAST AND/­­OR […] The article Flavored Popcorn Recipes and Ideas appeared first on VegKitchen.

Italian Eggplant Casserole with Cashew-Tofu Ricotta

October 22 2018 VegKitchen 

Italian Eggplant Casserole with Cashew-Tofu Ricotta This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. Serves: 8 For the Cashew-Tofu Ricotta: 1/­­2 cup cashews 1/­­2 cup nutritional yeast (*use gluten-free) 3 cloves garlic 1 package (15 ounces) firm tofu 1/­­2 cup unsweetened nondairy milk 1/­­2 to 1 teaspoon salt (to taste) Pepper, to taste Remaining ingredients: 1 large eggplant, thinly sliced 1 jar (25 ounces) marinara sauce, store bought or homemade Cooked pasta (*use gluten-free pasta), for serving The night before: To make the ricotta: In a food processor or blender, combine all the ricotta ingredients. Blend until smooth and creamy. Store the ricotta and the sliced eggplant in separate containers in the fridge. In the morning: Oil the crock of your slow cooker and pour in one-third of the marinara sauce. Top with half of the eggplant, half of the ricotta, and another one-third of the sauce. Repeat the layers once more, then top with the remaining sauce. Cook on […] The post Italian Eggplant Casserole with Cashew-Tofu Ricotta appeared first on VegKitchen.

Eating Clean in Sin City: The 10 Best Vegan Restaurants Las Vegas Has to Offer

October 21 2018 VegKitchen 

Eating Clean in Sin City: The 10 Best Vegan Restaurants Las Vegas Has to Offer Nestled somewhere amidst the slot machines and all-you-can-eat buffets is a diamond in the rough, a shining beacon of health that is otherwise hidden in this tarnished city. At least thats what you may think if you were a vegan looking for something to eat in Vegas. The reality, however, is quite different. And while Las Vegas is still home to the cheapest steak and lobster deals, you can also find a variety of places to eat green and clean. Vegas has grown up a little, at least culinary-wise. If you dont believe it, check out this list of the 10 best vegan restaurants Las Vegas has to offer. 1. Simply Pure If you find yourself hungry while strolling Container Park in downtown Vegas, you may want to check out Simply Pure. Chef Stacey Dougan strives to create items that appeal to the average picky eater, not just vegans. While youre there, be sure to check out the veggie lasagna stuffed with vegan protein sausage and tofu ricotta. If you want to go light, consider sharing an order of raw jicama chili cheese fries. Even the Clintons felt the need to drop by for a visit during Hilarys 2016 campaign […] The post Eating Clean in Sin City: The 10 Best Vegan Restaurants Las Vegas Has to Offer appeared first on VegKitchen.

Vegan Parmesan

October 20 2018 VegKitchen 

Vegan Parmesan Here is a recipe that will replace Parmesan cheese. Fast and very easy to make, this vegan parmesan does not contain any products of animal origin. The taste is, of course, different from the traditional Parmesan, but once you get used to it there is no way you will put cow’s milk cheese on your pasta. This vegetable Parmesan is really delicious and you can use it on all your preparations. I added in some sesame seeds (rich in calcium) and yeast powder (naturally rich in vitamins B1, B2, B5, B6, B9, PP, magnesium, zinc, phosphorus, protein and fiber, source of iron and vitamin B12).   Save Print Vegan Parmesan Prep time:  10 mins Total time:  10 mins   Servings: 1 cup Ingredients 1 cup of cashews 4 tablespoons yeast 1 pinch of pink Himalayan salt, otherwise your usual salt 1 pinch of white pepper Instructions Add all the ingredients to a blender or a food processor Pulse and mix at regular intervals for a few seconds and not continuously. You must get a powder. Keep your Parmesan in a glass jar that you can close. Leave it in the fridge. To use on all dishes, instead of Parmesan! 3.3.3077 […] The post Vegan Parmesan appeared first on VegKitchen.

Crispy Tofu Sandwiches with Ginger Peanut Sauce

October 12 2018 Oh My Veggies 

I have a thing for magazines. People always say that print is dead and that the internet has replaced magazines and newspapers. Well, clearly these people do not know me. Because I will take a print magazine over the internet any day. There’s something about magazines that gives me a warm, fuzzy feeling inside. It’s probably because I grew up reading magazines. My grandma subscribed to just about every publication under the sun–Cosmopolitan, Allure, Good Housekeeping, Lucky. But my favorite were the tabloids. Once a week, my grandparents would drop off a big shopping bag full of old magazines for my mom to read and I’d immediately rifle through them, pull out The National Enquirer, and bring it up to my room. I was quite possibly the only third grader who knew all about Jessica Hahn or that Kitty Dukakis was drinking rubbing alcohol before her stint at Betty Ford. And when I grew up, it was kind of fitting that I was a periodicals librarian. For a while, at least. Although I still love tabloids, most of my magazine subscriptions are food-related now. If it’s a magazine and it involves food, you can bet I probably get it delivered […]

Smoky Chickpea Salad with Mango and Avocado

October 9 2018 Robin Robertson's Global Vegan Kitchen 

Smoky Chickpea Salad with Mango and AvocadoToday is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book. Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpea Salad with Mango and Avocado Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpeas: - 1 tablespoon (15 ml) pure maple syrup - 1 tablespoon (15 ml) wheat-free tamari - 2 teaspoons liquid smoke - 2 teaspoons olive oil - 1 teaspoon nutritional yeast - 1 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­4 teaspoon freshly ground - black pepper -  1/­­4 teaspoon salt - 1 1/­­2 cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained Dressing: - 1 small mango pitted, peeled, and chopped - 3 tablespoons (45 ml) freshly squeezed lime juice - 1 to 2 tablespoons pure maple syrup - 2 teaspoons Dijon mustard or 1/­­2 teaspoon sriracha sauce -  1/­­2 teaspoon liquid smoke - Salt and freshly ground black pepper Salad: - 8 ounces (225 g) spinach or watercress (or a combination), thick stems removed - 1 ripe mango - 1 ripe Hass avocado - For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray. - Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days. - For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed. - For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission   The post Smoky Chickpea Salad with Mango and Avocado appeared first on Robin Robertson.

Lavender Ice Cream

October 1 2018 VegKitchen 

Lavender Ice Cream Lavender blossoms give this ice cream a unique, delicate flavor. I love it with a mild-flavored cake like pound cake. Its also delicious topped with berries. This is one of my most-requested recipes. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes: 1 quart 1 1/­­4 cups soymilk or other nondairy milk 1/­­4 cup fresh lavender flowers and buds (about 8 large sprigs) 1 (14-ounce) can full-fat coconut milk 1/­­2 cup granulated sugar or agave nectar Pour the soymilk into a small saucepan and warm on medium-low heat until it just begins to boil. Stir in the lavender flowers and buds. Cover and remove from the heat. Steep for 20 minutes. Place a fine-mesh strainer over a medium bowl. Pour the soymilk through the strainer to remove the lavender. Whisk in the coconut milk and sugar. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan Baking and Sweets. Cathe Olson is the author of Simply Natural Baby Food, The Vegetarian Mothers Cookbook,* and Lick It! […] The post Lavender Ice Cream appeared first on VegKitchen.

Coconut-Ginger Eggplant Fried Rice

September 19 2018 Golubka Kitchen 

Coconut-Ginger Eggplant Fried Rice Our farmers market is painted with all the stunning violet and purple shades of eggplant right now. I have the hardest time choosing which eggplants to get, since they are all so different and beautiful: plump, dark ones, speckled ‘graffiti’ ones, skinny Japanese eggplants… I want to buy them all. Eggplant is definitely up there among my favorite vegetables of all time. I also know that it’s quite a polarizing one, since a lot of people don’t enjoy the flavor or find eggplant intimidating to prepare. Whenever someone tells me they don’t like eggplant, I try to point them in the direction of my marinated eggplant recipe – it’s in our latest cookbook, and it impresses seemingly everyone. Eggplant is spongy and absorbent, so marinating it transforms it into this super flavorful, velvety version of itself that seriously tastes like heaven. I also really like adding eggplant to curry or ciabotta and broiling it in the oven with a miso glaze. It has so much potential to be really delicious! This eggplant fried rice is our latest obsession. It’s weeknight-friendly, satisfying, and full of fresh, late summer flavors. The preparation here is quite simple. Eggplant is cooked first and separately from all the other components of the dish, because that’s how it tastes its best in my experience. After that, all the ingredients are added to the same pan in stages, building up the flavor from the bottom up. What makes the flavors pop here is the addition of a quick, ginger-lime sauce, as well as a few tablespoons of desiccated coconut, which gets nice and toasty together with the rice. Don’t be afraid of adding tons of basil here, too. It does such a great job of elevating the whole dish with its brightness. Hope you enjoy this one! Coconut-Ginger Eggplant Fried Rice   Print Serves: 4 Ingredients 2½ tablespoons coconut oil - divided 1 large or 2 small-medium eggplants - cubed into 1 pieces sea salt 1 small yellow onion - diced 1 large or 2 small bell peppers or sweet peppers - sliced pinch of red pepper flakes 2 garlic cloves - minced 1½-2 piece of ginger - peeled if not organic juice from 1 large or 2 small limes 1 tablespoon coconut aminos or tamari 1 tablespoon brown rice vinegar ¼ teaspoon sesame oil 3 cups cooked white or brown basmati rice (from 1 cup dry) - preferably leftover or chilled 2 tablespoons unsweetened desiccated coconut, plus more for garnish large handful of basil - sliced handful of crushed toasted cashews - for garnish (optional) Instructions Heat up a large sauté pan over medium heat. Melt 1 tablespoon of coconut oil in the pan. Add the eggplant and sauté until soft and golden brown on all sides, about 15 minutes. Mix in a pinch of salt towards the end. Remove the eggplant from the pan to a plate or bowl and set aside. Wipe the pan clean if necessary. Add another 1 tablespoon of coconut oil to the pan, along with the onion, pepper, red pepper flakes, and another pinch of salt. Sauté until the onion and peppers are cooked through, about 10 minutes. Add the minced garlic and stir it around for another 30 seconds, until fragrant. While the vegetables are cooking, grate the ginger into a jar or a bowl through a fine strainer. Add the lime juice, coconut aminos/­­tamari, brown rice vinegar, and sesame oil, and stir/­­shake to mix. Once the onions and peppers are done, push them over to one side of the pan and add another ½ tablespoon of coconut oil to the empty side of the pan, letting it melt. Add the rice and desiccated coconut to the pan and mix it with the onions and peppers. Increase the heat a little bit, and let the rice and coconut toast for 2-3 minutes, stirring frequently. Mix in the ginger-lime sauce and let it absorb for about a minute. Stir in the eggplant and let it heat through with the rest of the ingredients. Turn off the heat and stir in the basil. Taste for salt and adjust if needed. Serve the rice, garnished with toasted cashews, if using, and more desiccated coconut. 3.5.3226 You might also like... Tahini Hot Chocolate Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Apple Pecan Pie with Salted Pumpkin Caramel Spring Tea Party by The Rose Journals .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 Coconut-Ginger Eggplant Fried Rice appeared first on Golubka Kitchen.

Baked Eggplant Fries

September 11 2018 Robin Robertson's Global Vegan Kitchen 

Baked Eggplant FriesCrunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because theyre baked, not fried, theyre good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must. Baked Eggplant Fries Crunchy and delicious, these fries are a surefire way to make an eggplant lover out of just about anyone. And because theyre baked, not fried, theyre good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must. - One large eggplant, peeled and sliced vertically into 1/­­2-inch slices - 1/­­2 cup flour of choice ((all-purpose, rice, or chickpea are good choices)) - 1/­­2 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1/­­8 teaspoon cayenne - 1 cup plain unsweetened almond milk or other nondairy milk - 2 tablespoons ground flaxseed blended with 1/­­4 cup water in a blender until thick - 1 tablespoon freshly squeezed lemon juice - 1 cup dry bread crumbs - 3 tablespoons nutritional yeast - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1 teaspoon smoked paprika - Tzatziki Sauce, recipe follows, for serving - Cut the eggplant slices lengthwise into 1/­­2-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F. - In a shallow bowl, combine the flour, salt, pepper, and cayenne, and mix well. In a second shallow bowl, combine the almond milk and flaxseed mixture, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika. - Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the breadcrumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.     Vegan Tzatziki Sauce The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. Its also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches. - 3 cloves garlic (crushed) - 1/­­2 small cucumber (peeled, seeded, and quartered) - 1/­­4 cup vegan yogurt - 1/­­4 cup vegan sour cream - 1 tablespoon freshly squeezed lemon juice - 2 tablespoons chopped fresh dill (mint, or parsley) - Salt and freshly ground black pepper - In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Baked Eggplant Fries appeared first on Robin Robertson.


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