eggplant - vegetarian recipes

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eggplant vegetarian recipes

Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant

December 4 2018 Vegan Richa 

Instant Pot Baingan Bharta Recipe – Spiced Mashed EggplantInstant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant. 1 Pot 30 Min. Serve as dip with flatbread or with curries or Dals. Add chickpeas to make a meal Vegan Glutenfree Nutfree Soyfree Recipe Stovetop option Jump to Recipe   Baingan Bharta translates to eggplant mash. The traditional bharta is a long process, Large eggplants are roasted over a flame or grill to char the skin. The skin is them removed and the partially cooked eggplant is mashed. Then added to a spiced onion tomato base and cooked to roast the eggplant with the spices and base.  In this instant pot version, cubed Eggplant gets pressure cooked with the onion tomato base, then mashed and cooked a bit to roast. Pressure cooking reduces the steps and also uses less bowls, vessels! I add some smoked paprika that adds a fresh smoked flavor that is  generally there in this dish if the eggplant was charred and cookes. Some liquid smoke will do that too, although I find that a bit too strong.  This spiced eggplant mash also makes a great dip with some hot pita bread. Add some chickpeas to make this into a meal or serve with a side of chickpea curry or dals.  This bharta is 1 Pot, needs just 15 mins active time, is Easy and Delicious!Continue reading: Instant Pot Baingan Bharta Recipe – Spiced Mashed EggplantThe post Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant appeared first on Vegan Richa.

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa

November 7 2018 Golubka Kitchen 

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa We finally pulled together another meal plan! This ‘mini’ is very simple, seasonally-inspired, and will leave you with a bunch of nourishing food for the week. Everything starts out with a pot of black beans, a batch of roasted sweet potatoes, and a jar of homemade harissa (so easy to make, and such a flavor bomb ingredient!), which will then make their way into three interconnected savory meals and one snack. Ready? Menu - Roasted Sweet Potato and Black Bean Soup - No-Huevos Rancheros - Curried Cauliflower Rice and Beans - Harissa Black Bean Dip *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. 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. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 large head of garlic - 3 medium sweet potatoes - 3 large yellow onions - 1 large carrot - 2-4 celery ribs - 1 bunch kale (2 packed cups) - 3 limes - 2 lemons - 1 large bunch of cilantro - 2-3 avocados - 1/­­2 lb crimini mushrooms - 1 small head of red cabbage - 1 large head of cauliflower Bulk - 4 cups black beans - 2 cups Basmati rice - 3 large prunes Spices - black pepper - curry powder (1 tablespoon) - bay leaves - 8 dried chipotle chilis - whole caraway seeds - whole coriander seeds - whole cumin seeds - harissa paste – if not making your own Staples - neutral coconut oil or avocado oil - red wine vinegar - sea salt - tahini - kombu (optional) - balsamic vinegar (optional) Other - corn tortillas or other tortillas of choice - 8 sun-dried tomatoes Basic Prep 1) Cook the Black Beans Pot of Black Beans   Print Ingredients 4 cups black beans 2-3 garlic cloves - smashed 2-3 bay leaves 1 sheet of kombu (optional) sea salt Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot with plenty of purified water (about 10 cups). Add the garlic cloves, bay leaves and kombu, if using. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Taste for doneness. If the beans are not completely soft and buttery inside, continue to cook until fully done. Salt at the last 10 minutes. Drain, saving the cooking liquid. Discard the bay leaves and kombu, if using. 3.5.3226   2) Cook the Rice Pot of Basmati Rice   Print Ingredients 2 cups basmati rice Instructions Cook 2 cups of basmati rice according to the instructions on the package (if your rice came in a package). Or cook the rice according the this method, or any other rice cooking method you prefer, like in a rice cooker, etc. You should end up with about 5-6 cups of cooked rice. 3.5.3226   3) Roast the Sweet Potatoes Roasted Sweet Potatoes   Print Ingredients 3 medium sweet potatoes avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Peel and cube two of the sweet potatoes and place them on the trays. Sprinkle with avocado oil, salt and pepper, toss to cover and spread into a single layer. Leave the third sweet potato whole, just scrub it and prick with a fork, and place on one of the baking trays. Roast the sweet potatoes for 20-30 minutes, until the cubed ones are soft and browned in places. Toss at half time. The whole sweet potato will take a little longer to bake. Cook it until its easily pierced with a knife. Store the potatoes in an airtight container in the refrigerator. 3.5.3226   4) Make the Harissa (you can also buy harissa paste) Harissa   Print Adapted from Vibrant Food Serves: about 1 cup Ingredients 8 dried chipotle chilis 8 sun-dried tomatoes 1 tablespoon whole caraway seeds 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 1 large garlic clove - minced ¼ cup olive oil juice from ½ lemon 2 tablespoons red wine vinegar 1 teaspoon sea salt Instructions Place the chipotle chilis and sun dried tomatoes in a medium bowl and cover with boiling water. Cover the bowl and let soften for about 30 minutes. Toast the caraway, coriander, and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes, stirring regularly. Grind the seeds using a spice grinder, dedicated coffee grinder, or mortar and pestle. Drain the chilis and sun-dried tomatoes. Remove the seeds and stems from the chilis (wear gloves to protect your hands if sensitive to spice). Place the chilis and sun-dried tomatoes in a food processor, add the toasted and ground spices, garlic, olive oil, lemon juice, vinegar, and salt. Process into a slightly chunky paste. Refrigerate in an air-tight container for up to 1 month. 3.5.3226   Recipes This soup is cozy and incredibly quick to put together once you’ve done all the prep. It gets its rich, earthy flavor from the black bean broth and harissa. Roasted sweet potatoes bring more depth and nourishment to the table, and kale provides a dose of dark leafy green magic. Roasted Sweet Potato and Black Bean Soup   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large carrot - sliced 2-4 celery ribs - sliced thin 3 large prunes - chopped sea salt 3 garlic cloves - minced 3 cups cooked beans (from above) 3 teaspoons harissa or more to taste (from above) 5-6 cups black bean broth (from above) 2 cups packed chopped kale leaves 2 cups roasted sweet potatoes (from above) splash of balsamic vinegar (optional) juice of 1 lime cilantro - for garnish Instructions Warm the oil in a medium soup pot over medium heat. Add the onion, carrot, celery and prunes, and sauté for 8 minutes, until the vegetables are soft. Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked. Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes. Add the lime juice. Taste for salt and spice and adjust if needed. Serve over the prepped rice, garnished with cilantro. This soup freezes very well. 3.5.3226   This huevos rancheros-inspired dish utilizes crimini mushrooms, together with the already prepped black beans, sweet potatoes, and harissa, to make a delicious topping for warm tortillas. Everything comes together in a flash, and it’s a meal that can be easily eaten for breakfast, lunch, or dinner. No-Huevos Rancheros   Print Serves: 4 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped sea salt ½ lb crimini mushrooms - sliced 1½ cups cooked black beans (from above) harissa - to taste (from above) roasted sweet potatoes (from above) corn tortillas or other tortillas of choice - warmed or charred avocado - sliced or cubed shredded red cabbage - for garnish lime - for serving cilantro leaves - for garnish Instructions Warm the oil in a medium pan over medium heat. Add the onion and salt and sauté for 7 minutes, until translucent. Add mushrooms and sauté for 8-10 minutes, until all the liquid released by the mushrooms evaporates. Add the beans, harissa, and prepped sweet potatoes (amount to taste), and stir to incorporate and warm everything through. Serve the mushrooms and beans over tortillas, topped avocado, shredded red cabbage, a squeeze of lime, and cilantro. 3.5.3226   This re-imagined rice and beans recipe gets its bright flavor from the addition of curry, which is always great at providing a shortcut to flavor. It’s also full of cruciferous goodness from cauliflower, a little zing from lime, and some serious freshness from the essential topping of cilantro. Curried Cauliflower Rice And Beans   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large cauliflower - chopped into small florets sea salt 5 garlic cloves 1 tablespoon curry powder, or more to taste 3 cups cooked black beans (from above) 3 cups cooked basmati rice (from above) juice of 1 lime cilantro - to garnish Instructions Warm the oil in a large saucepan. Add the onion, cauliflower and salt, and sauté for about 15-20 minutes, until the cauliflower is soft. Splash some water in the pan if things begin to stick. Add garlic and curry powder, and stir around for 1 minute. Add the beans and rice, and stir to mix everything together until warmed through. Pour the lime juice over top and stir to incorporate. Serve, garnished with cilantro. 3.5.3226   A flavorful dip is a great thing to have on hand at all times. It saves the day during snacking emergencies, but can also be spread on sandwiches and dolloped into bowls. Homemade dips are usually cheaper, healthier, and more flavorful than store-bought ones, and they’re easy to make. All of that is definitely the case with this black bean dip, which is made with the remaining, prep day black beans and whole baked sweet potato. If you happen to have any chipotle in adobo, those are a great addition to this dip as well. Harissa Black Bean Dip   Print Serves: 4-6 Ingredients the rest of the cooked black beans (from above, about 4 cups) 1 whole roasted sweet potato (from above) - peeled ¼ cup tahini juice from 1 lemon harissa (from above) - to taste sea salt black bean broth (from above) - for thinning, if needed Instructions Combine the beans, sweet potato, tahini, lemon juice, harissa, and sea salt to taste in a food processor and blend until smooth. Add some black bean broth if necessary to thin the dip out. Taste for salt and adjust if needed. Serve, garnished with more harissa, toasted sesame seeds, and a drizzle of good olive oil. This dip freezes well if you end up with leftovers. 3.5.3226 You might also like... Sweet Potato and Kale Salad Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Coconut-Ginger Eggplant Fried Rice Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa appeared first on Golubka Kitchen.

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.

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.

10 Recipes for Your Vegan Labor Day Cookout

August 28 2018 Robin Robertson's Global Vegan Kitchen 

10 Recipes for Your Vegan Labor Day CookoutWere approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesnt officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. Ive put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts. 10 Recipes for Your Vegan Labor Day Cookout One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch. A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw. Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty Pulled Jackfruit BBQ Sandwiches. I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home. A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant. These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil thats in the traditional Spanish sauce. Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference - bananas, apricots, and peaches are good choices. The post 10 Recipes for Your Vegan Labor Day Cookout appeared first on Robin Robertson.

Eggplant and Shiitake “Meatballs”

December 25 2017 Meatless Monday 

Quinoa is an excellent meatless protein source and this fun preparation mixes the superstar grain with hearty vegetables to create a delectable dish that can either be served as a main with pasta, or as an intriguing meatless party appetizer (make mini balls and don’t forget the little toothpicks!). This recipe comes to us from Stefanie of Sarcastic Cooking. Serves: 3-4 (makes 8 meatballs) - 1 small eggplant - 1 tablespoon olive oil - 4 ounces shiitake mushrooms, cleaned, stems removed, and diced - 3/­­4 cup quinoa - 1 1/­­2 cups water - 1 large egg - 1 egg white - 1/­­4 cup grated Parmesan cheese - 2 cloves garlic, grated - 1 teaspoon salt -  1/­­2 teaspoon black pepper - pinch of crushed red pepper flakes - 1 teaspoon chopped basil - 1 teaspoon chopped parsley - vegetable oil, for frying - marinara sauce, to serve Preheat the oven to 350F. Using a fork, prick holes all over the eggplant. Place the eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/­­shrivels. While the eggplant roasts, cook the quinoa and mushrooms. In a small saucepan, bring the 1 1/­­2 cups of water and quinoa to a boil. Reduce to a simmer, cover with lid, and let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork. In a small skillet, heat the olive oil over medium heat for a minute or so. Add mushrooms to pan and sauté for 7-10 minutes until golden. Once the eggplant is cooled, slice it in half length-wise. Use a spoon to scoop out the flesh of the eggplant. Give it a chop and discard the eggplant skin. Add the eggplant, quinoa, and mushrooms to a medium mixing bowl. Mix in the egg, egg white, parmesan, garlic, salt, pepper, crushed red pepper flakes, basil, and parsley. Mix well. Line a baking sheet with parchment/­­wax paper. Form the shiitake/­­eggplant mixture into large balls. Place the balls on the lined baking sheet. Place the sheet with all the meatballs on it in the refrigerator for twenty minutes while you heat the oil. Fill a large, heavy-bottomed skillet about 1/­­4 of the way up with vegetable oil. Heat the oil over medium/­­high heat for about ten minutes. Remove the meatballs from the fridge, add four meatballs to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way. Serve the meatballs with marinara sauce and your favorite pasta. The post Eggplant and Shiitake “Meatballs” appeared first on Meatless Monday.

Restaurant Roundup: Treat Yourself to a Vegetarian Night Out!

November 27 2017 Meatless Monday 

Restaurant Roundup: Treat Yourself to a Vegetarian Night Out!Now that Thanksgiving is over, its time to get back on a healthy track. But that doesnt mean you cant take a short break from cooking! Weve rounded up some of the best restaurants from around the country that offer Meatless Monday. Not only can you eat plant-based this holiday season but you can support a local business that is doing its part to make their communities healthier! Here are some restaurants offering great vegetarian and vegan options every Monday: Oddfellows (Seattle, Washington) Oddfellows proudly supports Meatless Monday in an effort to make the world a healthier place. Just one of several plant-based meals offered at Oddfellows is a salad of baby greens with watermelon radish, gorgonzola & gooseberry-sherry honey vinaigrette. It’s simple and delicious, and we hope our guests enjoy it as much as we do. Tallulahs (Seattle, Washington) Tallulah’s thinks every day can be meatless and is proud to be a part of Meatless Monday. They’ve created a vegetable-driven menu and on Monday’s they take it up notch. Our recent favorite is a seared king trumpet mushroom dish with farro charred corn, zucchini ribbons, peas and ramp chermoula. We always enjoy eating our veggies at Tallulah’s, but especially when it’s for a good cause. Snarfs Sandwiches/­­Snarfburger (Boulder, Colorado) Jimmy Seidels two restaurant chains offer vegetarian and vegan options all the time but actively participate in Meatless Monday. Their vegetarian sandwiches include: the Cheese & Mushroom (sautéed mushrooms, American, Swiss and provolone cheeses topped with mayo, mustard, giardinera peppers, onion, lettuce, tomato, pickles, seasoning and oil), the Vegetarian (avocado, sprouts and provolone cheese topped with mayo, mustard, giardinera peppers, onion, lettuce, tomato, pickles, seasoning and oil), and Eggplant Parmesan (breaded eggplant cutlet, marinara sauce, Swiss, provolone and parmesan cheeses). Yuzu (Lakewood, Ohio) Yuzus Asian-inspired menu offers up Meatless Monday specials every week. Their vegetarian bowls are half-price and offered until 2:00 AM. The bowls - which come in Indian-style and Tex-Mex options - can also include cauliflower rice for a small added charge! Plant Power (San Diego, California) Plant Power is a vegetarian restaurant every day of the week, but it boasts several customers who arent vegetarian or vegan at all. It has become a destination for Meatless Monday diners as well as others who are eager to try a better-for-you, fast food option. In addition to using natural, plant-based ingredients, Plant Power is also dedicated to using only biodegradable materials for their packaging, utensils, and dishes. If you have a favorite restaurant in your hometown that follows Meatless Monday, we want to know about it! Contact us at info@meatlessmonday.com. Wed love to put them in the spotlight. And if you have a place that might want to try Meatless Monday, you can find more information on our site. The post Restaurant Roundup: Treat Yourself to a Vegetarian Night Out! appeared first on Meatless Monday.

West African Vegetable Stew

October 31 2017 Robin Robertson's Global Vegan Kitchen 

West African Vegetable Stew This flavorful West African Vegetable Stew is especially good served over rice or couscous or with coarse whole grain bread. Like most stews, this one tastes even better the second day, so make it ahead. The crops of peanuts (or groundnuts), sweet potatoes (or yams), and okra can be found throughout western African countries, where stews such as this are often called groundnut stew. West African Vegetable Stew Brimming with vegetables, this flavorful stew is especially good served over rice or couscous or with coarse whole grain bread. - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 large yellow onion, chopped - 1 sweet potato, peeled and diced - 1 green bell pepper, chopped - 1 medium eggplant, diced - 1 cup sliced okra, fresh or frozen - 1 clove garlic, minced - 1 14.5-ounce can diced tomatoes, undrained - 1/­­2 cup peanut butter - 1 1/­­2 cups vegetable broth - 1/­­4 teaspoon cayenne, or to taste - 1/­­2 teaspoon salt - 1/­­8 teaspoon ground black pepper - Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. - In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes. - For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.   The post West African Vegetable Stew appeared first on Robin Robertson.

Vegetarian Meal Plan | Eggplant Curry, Sweet Potato Pizza & Sage Polenta Bowls

October 13 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: eggplant lentil curry, sweet potato pizza, and sage falafel bowls with Brussels sprouts & wild mushrooms.

Cajun Tofu with Cilantro Lime Rice

September 29 2017 Vegan Richa 

Cajun Tofu with Cilantro Lime RiceCajun Tofu Bowl with Cilantro Lime Rice. Baked Cajun Spiced Tofu, over greens, cilantro lime rice, and tomatoes. Easy Spicy Bowl. Vegan Gluten-free Nut-free Recipe. Use Chickpea tofu to make soy-free. I go through these weeks where I will obsess about one particular spice blend or combination or play around with similar flavor profiles. This past few months have been about Cajun. Exhibit 1 Cajun Cauliflower over Garlic pasta, so Good!, exhibit 2 Cajun Spiced Sloppy lentils, oh my gosh! This week serve up this easy Cajun Tofu Bowl however you want it, but make some! The Tofu is rubbed up with Cajun spice blend and lime. Then baked to dry and infuse the tofu. Meanwhile, make the other bowl components like a refreshing cilantro lime rice. Add roasted veggie,  chopped up tomato/­­crunchy veggies or pico de gallo, some greens or lettuce. Slice the baked tofu and serve. You can use the cajun blend paste over chickpea tofu, chickpeas/­­beans or hearty vegetables as cauliflower, eggplant, sweet potato, zucchini and roast them until tender and use those in the bowl instead of tofu. Fall Comfort in a bowl.  The book work has kept be on my toes the past few weeks (its out, get your copy!) so I haven’t been cooking up much new stuff. Catch up on the book being reviewed on magazines and blogs here. There are many new recipes in the drafts, but they all need post edits and photos/­­video editing and I am trying to get back into the schedule of editing and scheduling today. I always end up cooking more for a break rather than edit. Wait maybe I need a vacation first! Continue reading: Cajun Tofu with Cilantro Lime RiceThe post Cajun Tofu with Cilantro Lime Rice appeared first on Vegan Richa.

Roasted Eggplant Wedges with Herbed Pistachio Millet

September 13 2017 Golubka Kitchen 

I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season. This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :) Eggplants are at their absolute tastiest right now, so this is a friendly reminder to take advantage of late summer produce while it’s abundant. There’s something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant. That shape just speaks of comfort, sort of like huge oven fries. Here it’s sprinkled with za’atar and served with delicious and warming herbed pistachio millet, quick pickled onion, as well as a classic, creamy tahini sauce. Hope you’ll give this one a try! P.S. We just heard that our power is back on, so I’m off to pack up and finally go home. Roasted Eggplant Wedges with Herbed Pistachio Millet   Print Serves: 4-6 Ingredients for the quick pickled red onion half of a red onion - thinly sliced apple cider vinegar 1 teaspoon coconut sugar (optional) for the herbed pistachio millet 1 cup millet - soaked in purified water w/­­ a splash of apple cider vinegar 1 tablespoon neutral coconut oil or ghee 1 teaspoon cumin seeds 1½ teaspoons turmeric sea salt - to taste 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint ⅓ cup pistachios - chopped for the eggplant wedges 2 medium eggplants - sliced into wedges 1 tablespoon coconut oil sea salt freshly ground black pepper zaatar for the tahini sauce 1/­­4 cup tahini 1 teaspoon maple syrup or honey ½ teaspoon sriracha (optional) pinch of sea salt freshly squeezed juice of 1 lemon 1/­­4 cup purified water Instructions to make the quick pickled red onion Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants. to make the herbed pistachio millet Drain the millet and thoroughly rinse it in a strainer. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios. to roast the eggplant wedges Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with zaatar when serving. to make the tahini sauce Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency. 3.5.3226 You might also like... Flatbread Pizza Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Cosmic Sweet Potato Chocolate Truffles Mango Curry with Fennel and Parsnip .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 Roasted Eggplant Wedges with Herbed Pistachio Millet appeared first on Golubka Kitchen.

15 Crave-Worthy Vegetarian Sushi Recipes

September 4 2017 Oh My Veggies 

With fillings like eggplant, tofu, and sweet potatoes, vegetarian sushi is the best sushi! Here are 15 of our favorite recipes to get you rolling.

Fennel Marinated Zucchini and Mung Beans

August 30 2017 Golubka Kitchen 

Fennel Marinated Zucchini and Mung Beans This post was created in partnership with USA Pulses and Pulse Canada. I have a major weakness for anything marinated, especially vegetables and beans or lentils, probably because of where I grew up. Though Russian cuisine is known for straightforward foods like meat, potatoes, and mayonnaise-heavy salads, I come from a special pocket in the southwest of Russia, where the foods of many cultures intersect. We have culinary influence from Armenia, Georgia, Azerbaijan, Karachay-Cherkessia – all Southern nations that are known for their use of spices and herbs that make their food much brighter than traditional Russian fare. The region is also known for delicious, marinated foods, which I grew up eating lots of – marinated eggplant, peppers, mushrooms, green beans and so on. You name it, and chances are that they marinate it. That might be why I’m so excited to share this light, summery, fennel-marinated zucchini and mung bean dish. It’s comfort food to me, and I think you’ll really like it as well :) What brings this whole dish together is the lemony fennel marinade. I usually reach for cumin when putting together marinades for vegetables, but I had the epiphany to use fennel here, and I’m so happy I did. It has the perfect, bright and summery anise flavor, which is also quite unique. Another amazing thing about fennel is that it’s a digestion aid. In parts of India, fennel seeds are chewed after a meal precisely for that purpose, and also as a breath freshener. So cool! The preparation here is quite low maintenance, and we’ve got a video up top to show the whole process. The zucchini is not cooked, just ribboned and marinated, which makes it softer, but with a pleasant, crisp bite. It’s served over marinated mung beans (I mixed in some lentils as well), with lots of herbs, microgreens and avocado. This dish can serve as an excellent, summery side or an addition to salads, but honestly, I’ve been eating it as a light meal most of the time. It’s nourishing and filling enough because of the inclusion of fiber and protein-rich mung beans and lentils. Both mung beans and lentils fall under the nutritious category of pulses, together with all other beans, chickpeas and dried peas, which might just be the most affordable superfoods out there. This year, we are working with USA Pulses and Pulse Canada on creating some simple, weekday-friendly pulse recipes, as part of their Half-Cup Habit program. Making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week always leads to some sustainable, nourishing and affordable meals. For more recipes, check out our Red Lentil Gazpacho, White Bean Tuna Sandwich, Smoky Chickpea Croutons, Perfect Pressure Cooker Beans, or any recipes on the Pulses website. Fennel Marinated Zucchini and Mung Beans   Print Serves: 4-6 Ingredients 1 cup mung beans or French lentils, or a combination of both - soaked in purified water overnight sea salt 4 small zucchini - sliced into thin ribbons lengthwise, preferably on a mandolin ⅓ cup freshly squeezed lemon juice ⅓ cup olive oil ½ tablespoon fennel seeds - toasted and freshly ground 1 garlic clove - minced pinch of red pepper flakes about 1 cup minced fresh herbs, such as dill, mint, parsley, basil, cilantro freshly ground black pepper avocado - for serving (optional) microgreens - for garnish (optional) Instructions Drain and rinse the mung beans/­­lentils and place them in a medium soup pot. Cover with plenty of water, bring to a boil, lower the heat to a simmer and cook for about 7 minutes. Taste for doneness and cook longer if needed, until fully cooked, but not mushy. Add salt at the end. Drain, transfer to a medium bowl or shallow dish and set aside. If cooking both mung beans and lentils, cook them separately, as they have different cooking times. Place the ribboned zucchini in a colander and generously sprinkle with salt. Let soften and release excess liquid for up to 30 minutes. In a small bowl, combine the lemon juice, olive oil, fennel seeds, garlic and red pepper flakes, mix until well combined. Add half of the marinade, half of the herbs, salt and pepper to the dish with the cooked mung beans/­­lentils and stir to coat. Rinse the zucchini, pat it dry with paper towels, and transfer to a medium shallow dish. Add the remaining marinade, herbs, salt and pepper to the zucchini, and toss to coat. Roll the zucchini slices and put them into the dish with the mung beans/­­lentils. Drizzle any remaining marinade over top. Alternatively, you can simply combine the beans, zucchini, all of the marinade, herbs, salt and pepper in a dish or bowl, and toss to coat thoroughly, skipping the rolling of the slices (that step is just for looks). Cover the dish and let marinate in the refrigerator for a few hours or days - the longer, the better. Serve garnished with avocado and microgreens, if using. 3.5.3226 You might also like... Barley Tomato Salad Raw Rutabaga and Crispy Sage Pizza Creamy, Garlicky Fettuccine with Roasted Green Vegetables Lime and Dill Rice with Pistachios from Vibrant India + Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Fennel Marinated Zucchini and Mung Beans appeared first on Golubka Kitchen.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

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

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

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

Summer Cobb Salad with Coconut Bacon

July 20 2018 My New Roots 

Summer Cobb Salad with Coconut Bacon Summer is HERE! Wowee zowee its been a beautiful July filled with plenty of sunshine, swimming, fresh fruit, and family time. Its also a very special feeling being in Canada for the whole spring-to-summer transition once again. Its one of my favourite things, watching this little part of the world turn green and warm, for the lakes and rivers to invite us in, for the farmers markets to burst with local goodness, and for the long days to stretch into equally enchanted nights. I dont cook a whole lot this time of year - I like to keep my food really fresh, mostly raw and pretty light.  If I am turning the stove or oven on, its often to make staples that I can keep on hand in the fridge to amp up a salad or sandwich. Lentils, beans, and quinoa are some rotating essentials that I can add a bunch of fresh veggies to, or turn into a dip. I also love to have some coconut bacon from my second cookbook, Naturally Nourished, on hand to add awesome flavour and texture to something as basic as avocado toast. The inspiration for this salad came when I had just made a fresh batch of this magical stuff, and I was trying to come up with some alternative uses for it (besides the best B.L.T. ever) when I remembered another classic bacon meal: the Cobb Salad! If you live outside of North America, chances are youre not familiar with this iconic dish, a texture-rich combination of chopped romaine, avocado, tomato, chives, hard-boiled eggs, bacon, and chicken. Its a rich and protein-heavy salad, often smothered in a creamy blue cheese dressing. Whoa! Major. Needless to say, I knew that this was perfect makeover fodder, and I had everything I needed to get started. To turn this indulgent dish into something just as delicious, but actually a salad, was relatively easy. First, I decided to turn up the green and add some spinach to the mix. This small addition delivers more iron, protein, vitamin C and folate. Instead of chicken, I pointed my garden arrow at peas, to add body and filling fiber. Cooked chickpeas, butter beans or French lentils would also work beautifully in their place. Watermelon radishes just came into season here, and it was a total no-brainer to add them to this version, since they add great crunch, delicious earthiness, and pink. Because pink! And of course I kept the avocado...duh. The Creamy Chive Dressing is such a win here. I created it in hopes of maintaining that rich and satisfying mouthfeel that blue cheese dressing lends to the classic Cobb, but without the cheese, cream, sour cream and mayo (I mean, holy cow). Instead I used hemp seeds, which are rich in Omega-3 fats, and protein to energize our summer bods. Its tangy, a little garlic-y, and super fresh. And since my recipe makes more than enough for this salad, pour the rest over thickly sliced beefsteak tomatoes, grilled eggplant and zucchini, or fold it into cooked grains and greens.      My version of Cobb Salad is more of a concept than a recipe - so feel free to play around a bit with what you have, in the amounts that you have. And if youve got some other salad-y things kicking around that would work here, toss them in! No rules, just a clean-out-the-fridge kinda deal. Its summer. Lets keep things easy and flowin! To say Im obsessed with this salad is an understatement. Its the perfect summer meal and has everything going on with its fresh, crunchy, garden-fresh veggies and greens, creamy avocado, juicy tomatoes, rich and smoky coconut bacon, smooth and tangy chive dressing, satisfying eggs, and if you dont want to dive face first into that bowl right now I dont think well ever be friends ; )     Print recipe     Summer Cobb Salad with Coconut Bacon Serves 2 as a meal, 4 as a side Ingredients: 1 head of romaine lettuce a couple large handfuls of spinach a few handfuls fresh peas, raw or lightly steamed 2 medium watermelon radish 1-2 ripe avocados, depending on how hungry you are 2-3 soft-boiled eggs, optional a couple handfuls of Coconut Bacon (recipe follows) a generous drizzle of Creamy Chive Dressing (recipe follows) chives for garnish flaky salt and pepper for garnish Directions: 1. Roughly chop the romaine and spinach, and place in a large salad bowl. 2. Thinly slice the watermelon radishes, peel and slice the avocado, cut the eggs in half, and add these ingredients to the greens. Scatter peas throughout, toss on the Coconut Bacon, drizzle with the Creamy Chive Dressing and garnish with chives, salt and pepper. Devour and rejoice. Coconut Bacon Makes 5 cups /­­ 200g Ingredients: 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml maple syrup 3 Tbsp. melted coconut oil 1 Tbsp. liquid smoke 1 tsp. freshly cracked black pepper 1/­­2 tsp. garlic powder 5 cups /­­ 200g coconut flakes Directions: 1. Preheat oven to 325°F /­­ 160°C. 2. Whisk all wet ingredients together in a large bowl. Add coconut flakes and toss well to coat. Let the coconut sit and marinate in the liquid for about 5 minutes. 3. Place coconut on a parchment-lined baking sheet, spreading it out evenly. Bake for 20-30 minutes, stirring every 7 minutes or so, until fragrant and crispy. The coconut will crisp up outside the oven as well, so take that into consideration. Store in an airtight container for up to three weeks. Creamy Chive dressing Makes 1 1/­­2 cups /­­ 375ml Ingredients: 3/­­4 cup /­­ 100g hemp seeds zest of 1 lemon 1/­­4 cup /­­ 60ml freshly squeezed lemon juice 1 clove garlic 2 Tbsp. cold-pressed olive oil 2 tsp. pure maple syrup 1/­­4 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, or more as needed 3 Tbsp. finely minced chives Directions: 1. Place all ingredients except for the chives in a blender (a high-speed blender is definitely recommended) and blend on high until completely smooth and creamy. Add the minced chives and pulse once or twice just to incorporate them. Taste and adjust seasoning if desired. If the dressing is too thick, add a little water and blend well again. 2. Pour dressing into a glass jar and store leftovers in the fridge for up to one week. Show me your salad on Instagram: #mnrcobbsalad The post Summer Cobb Salad with Coconut Bacon appeared first on My New Roots.

Vegan Lentil Moussaka

December 6 2017 Golubka Kitchen 

Vegan Lentil Moussaka This post was created in partnership with USA Pulses and Pulse Canada. As our new cookbook release date approaches and we enter a really busy season of our lives (more on that soon!), we count on hearty and sustainable meals like this lentil moussaka to see us through periods of tiredness or stress. If you are feeling any kind of holiday season-related pressure, it might just be the perfect, comforting dish for you, too. I love casserole-style dishes – they take some initial effort to put together, but afterwards they turn into a meal that just keeps on giving. This moussaka is definitely like that – the portion is big enough to have dinner or lunch taken care of for a solid few days, it keeps well and only gets better with age, can be eaten hot or cold, and can even be re-imagined as, say, a toast topping, if its initial layered charm ever wears off.  Moussaka is cooked in numerous countries in the Middle East and the Mediterranean, and the recipe varies from region to region, but it usually involves layers of ground meat, eggplant or potatoes, and a béchamel or egg custard blanket on top. In our vegan version, protein-rich lentils take place of the ground meat. Once they are cooked in a mixture of mushrooms, carrots, onion, herbs, and crushed tomatoes, and layered with silky roasted eggplant, it’s incredible how savory and satisfying they become. We went with mashed potatoes for the top layer, in place of the custard or béchamel, which takes this dish even further into the cozy and wintery meal territory. The mashed potato blanket also gets the most incredible, crispy, golden crust on top after some time in the oven, which makes the whole thing even more irresistible. I suggest roasting the eggplant, making the mashed potatoes, and maybe even cooking the lentils in advance, that way assembling the moussaka will feel like a breeze. All the ingredients in this recipe are very affordable and widely available, and it’s amazing that such a satisfying meal can be made with just lentils and veggies. I generally make sure to keep a big jar of French lentils in my pantry, because they are very versatile and perfect for adding substance to all kinds of plant-based meals. Lentils fall under the category of pulses, together with chickpeas, beans and dry peas, which are all perfect vehicles for sustainable and nourishing meals. We’ve been having a ton of fun working with USA Pulses and Pulse Canada on creating accessible recipes, centered around pulses, as part of their Half Cup Habit initiative. Try adding a half cup of pulses to your meals a few times a week – they will up your whole healthy cooking game, I promise. For more of our pulses recipes, head here, as well as to the Half Cup Habit website. Enjoy :) Vegan Lentil Moussaka   Print Serves: 6-8 Ingredients 3 medium-large eggplants - sliced in ½ inch thick rounds 4 tablespoons neutral coconut or olive oil - divided sea salt freshly ground black pepper 1 cup dried French lentils - soaked overnight in purified water with a splash of acv 4 medium Yukon gold potatoes - peeled and quartered 2 tablespoons olive oil or ghee, plus more for brushing the mashed potato layer 1 large yellow onion - chopped 2 medium carrots - sliced 1-2 celery ribs - sliced (optional) pinch of red pepper flakes 1 teaspoon each fresh or dried thyme, oregano and/­­or marjoram (optional) 3 garlic cloves - sliced 1 lb baby bella or crimini mushrooms - sliced 1 28 oz can of box of crushed tomatoes 1 tablespoon tomato paste ½ tablespoon smoked paprika ½ teaspoon cinnamon (optional) ¼ teaspoon ground nutmeg (optional) handful of toasted pine nuts (optional) chopped parsley and dill - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking sheets. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil/­­olive oil, sprinkle with salt and pepper, and roast for 20 minutes. Flip the slices and roast for another 15 minutes, until silky. Set aside. Lower the oven temperature to 375° F (190° C). While the eggplant is roasting, drain and rinse the lentils. Cover them with purified water in a medium pot, and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 10-15 minutes or until cooked, but not mushy. Add salt at the end. Drain over a colander and set aside. Place the potatoes in the same pot you used to cook the lentils, cover with purified water and bring to a boil over high heat. Reduce the heat to a simmer and cook until soft throughout. Add salt at the end, then drain, reserving ¼ cup of the cooking water. Return the potatoes to the same pot. Mash them with 2 tablespoons of olive oil or ghee, black pepper and ¼ cup of the reserved cooking water. Taste for salt and adjust if needed. Continue to mash until smooth. Set aside. Warm the remaining 2 tablespoons of coconut oil/­­olive oil in a large saucepan over medium heat. Add onion, carrots, celery, if using, salt and pepper, red pepper flakes and oregano/­­thyme/­­marjoram, if using. Sauté for 7 minutes, until the vegetables soften up. Add the mushrooms and sauté for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute. Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg, if using, to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes for the flavors to incorporate. Arrange half of the eggplant slices on the bottom of a 9 x 9 baking dish. Top with half of the lentil mixture, followed by the remaining eggplant slices and lentils. Spoon the mashed potatoes on top, evening them out with a spoon into a smooth layer. Brush more olive oil/­­ghee over the potato layer and place the dish in the oven. Bake for 30 minutes. Remove from the oven, sprinkle with the pine nuts and herbs, if using, and serve. 3.5.3226 You might also like... Fennel Marinated Zucchini and Mung Beans Roasted Pepper Lasagna Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate Warm Salad of Roasted Cauliflower, Grapes and Black Rice .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 Vegan Lentil Moussaka appeared first on Golubka Kitchen.

Instant Pot Eggplant Sweet Potato Lentil Curry

November 25 2017 Vegan Richa 

Instant Pot Eggplant Sweet Potato Lentil CurryInstant Pot Eggplant Sweet Potato Lentil Curry. Mung Beans, lentils, spices, sweet potato and eggplant make a filling curry or soup. Use other veggies of choice. Vegan Gluten-free Soy-free Nut-free Recipe. Make it in a saucepan or InstantPot Pressure Cooker. Easily made oil-free. This 1 Pot Sweet Potato Eggplant and Lentil Curry is easy, flavorful and comes together quickly. I make variations of this often with brown or green lentils, green mung beans, a combination of the two, different veggies and spices. The combination of earthy lentils, hearty mung beans and veggies like eggplant and sweet potato makes for an amazing meal.   Serve this hearty warming bowl as a soup or as dal with rice or grains or flatbread. Make it with various spice blends as garam masala or berbere or baharat (from my book  (get both now with holiday deals and super low prices!). See video below for the curry with brown lentils and mung beans. Continue reading: Instant Pot Eggplant Sweet Potato Lentil CurryThe post Instant Pot Eggplant Sweet Potato Lentil Curry appeared first on Vegan Richa.

brinjal fry recipe | brinjal rava fry | baingan rava fry | fried eggplant

October 30 2017 hebbar's kitchen 

brinjal fry recipe | brinjal rava fry | baingan rava fry | fried eggplantbrinjal fry recipe | brinjal rava fry | baingan rava fry | fried eggplant with step by step photo and video recipe. rava fry vegetables are quite popular recipe in south india and eggplant rava fry is one such recipe. it is also one of the popular side dish among the konkani community from south canara. and it is mainly served after the rasam rice combination Continue reading brinjal fry recipe | brinjal rava fry | baingan rava fry | fried eggplant at Hebbar's Kitchen.

hummus recipe | hummus dip recipe | 2 ways easy hummus recipe

October 4 2017 hebbar's kitchen 

hummus recipe | hummus dip recipe | 2 ways easy hummus recipehummus recipe | 2 ways easy hummus dip recipe with step by step photo and video recipe. usually the hummus dip is served along falafel or grilled chicken or even grilled eggplant. but it can also be scooped as spread with flat bread or pita bread with choice of veggies garnishing. there are several flavored hummus recipe, and this post describes the basic and coriander jalape?o flavored hummus recipe. Continue reading hummus recipe | hummus dip recipe | 2 ways easy hummus recipe at Hebbar's Kitchen.

Celebrate the Best Seasonal Veggies in Your Neighborhood this Meatless Monday

September 25 2017 Meatless Monday 

Celebrate the Best Seasonal Veggies in Your Neighborhood this Meatless MondaySummer is gradually turning into fall, and that means the summer produce season will soon turn into an autumn harvest! If youre eager to do some cooking with fruits and vegetables that are at their peak right now, it helps to do a little research before hitting the farmers market. Make Meatless Monday your first stop! Here are the fruits and veggies that are in season right now: Apples In addition to being a great source of fiber and Vitamin C, apples are loaded with phytonutrients that regulate blood sugar and pectin, which may slow down colon cancer. Cinnamon Ginger Apple Chips Butternut Squash One of several winter squash varieties, butternut squashs thin skin makes it easy to cut and prepare. Butternut Squash Apple Burgers Cranberries Cranberries originated right here in North America and were cultivated by Native Americans for their antibacterial properties, Vitamin C, and ability to fight diseases. Cranberry Balsamic Brussels Sprouts Eggplant The jury is in - salting eggplant does keep it from soaking up too much oil while cooking and becoming spongy. Eggplant Fiesta Ragout Pomegranate When buying the best pomegranate, choose one that seems like its too heavy for its size. Pumpkin and Kale with Creamy Polenta Garlic Garlic provides tons of health benefits with its flavor - its a great source of Vitamins B6 and C, potassium, calcium, and anti-inflammatory, anti-oxidative sulfuric compounds that have been studied for treating heart disease and the common cold. Red Pepper Pesto Pâté Smartphone users now have a great option on the go for finding seasonal fruits and vegetables in your area. Download the Seasonal Food Guide - the most comprehensive online database of seasonal food on the internet! You can find the app on the App Store or Google Play by searching Seasonal Food Guide. The post Celebrate the Best Seasonal Veggies in Your Neighborhood this Meatless Monday appeared first on Meatless Monday.

Squash Risotto, Eggplant Bacon & Crispy Sage

September 8 2017 Happy Cow veggie blog 

Avant Garde Vegan has done it again! His recipe for squash risotto, eggplant bacon and crispy sage has got us feeling so hungry right now! Eggplant bacon?? We are so excited about that. The whole dish sounds AND looks amazing. And as Avant Garde Vegan explains, you don’t have to limit yourself to these ingredients. The best part about risotto is that you can get creative and add your favorite ingredients. We are sure this video recipe will be a total inspiration for your kitchen creation. Check out how to make it: The post Squash Risotto, Eggplant Bacon & Crispy Sage appeared first on The Veggie Blog.

Vegetarian Meal Plan | Taco Casserole, Curry Noodle Bowls & Eggplant Parm Stacks

September 1 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: cheesy taco casserole; rainbow vegetable curry noodle bowls; zucchini & corn panini with pepper jack cheese; lightened-up eggplant Parmesan stacks; and end-of summer vegetable stir-fry.

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

August 27 2017 Golubka Kitchen 

Peach and Beet Watercress Salad with a Multi-Seed Dukkah Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that turned out especially lovely. I recently revisited one of my favorite dessert recipes on this blog, the Sweet Dukkah Cigars. I enjoyed them so much, that I was inspired to make a savory dukkah to have for sprinkling on various salads and soups for the weeks to come. Traditionally, dukkah is an Egyptian spice, herb and nut mix, served as a dip for bread. Ours is packed with nuts (almonds and pistachios), seeds (sesame, chia, pumpkin), and invigorating spices (cardamom, cumin, coriander), and it can serve as the perfect finishing touch for a variety of dishes. This salad came together pretty effortlessly, thanks to the abundance of colorful summer produce, which doesn’t need much to taste amazing. There are steamed, multicolored beets, juicy, sweet peaches, spicy watercress, creamy avocado, and a refreshing mint vinaigrette. The dukkah contributes an extra punch of flavor and crunch. It’s vibrant, seasonal food, just the way we all like it :) Below are some links to things we’ve enjoyed looking at on the internet these past couple of weeks. Have a great Sunday. Magic Lessons with Elizabeth Gilbert – we love that so many inspiring people have podcasts nowadays, since they are our favorite thing to listen to while cooking. Just discovered this one from author Elizabeth Gilbert. Rosemary Auberson – interviewed on Apiece Apart Woman, we love her art Stevie Nicks singing Wild Heart backstage, 1981 – obsessed with this video Rachel Saunders – love this ceramicist’s work and instagram Healing Wise – can’t wait to read this book DOEN – love so many of the blouses from this brand Coming Soon – want many things from this home goods store. Love that you can shop according to astrological signs :) Peach and Beet Watercress Salad with a Multi-Seed Dukkah   Print Serves: 4 Ingredients for the multi-seed dukkah ½ cup raw almonds ¼ cup sesame seeds ¼ cup raw pumpkin seeds 2 tablespoons chia seeds 7 green cardamom pods - crushed, green shells discarded ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ cup raw pistachios sea salt - to taste for the mint vinaigrette 4 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard ¼ cup olive oil ¼ cup minced fresh mint leaves for the salad 4-6 small beets - cut into wedges (we used a combination of red and golden beets) 2-4 ripe peaches or nectarines - sliced about 4 oz watercress or other salad greens 1 ripe avocado - sliced or cubed mint vinaigrette - from above multi-seed dukkah - from above mint leaves for garnish (optional) Instructions to make the multi-seed dukkah Preheat your oven to 350° F (180° C). Spread almonds on a baking tray, place in the oven and toast for 7 minutes. Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes. Remove from the oven and set aside. Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant. Remove from heat and grind the spices in a mortar and pestle or a spice/­­coffee grinder. Combine the toasted almonds and seeds, ground spices, pistachios and salt in a food processor and pulse until most of the nuts/­­seeds are broken dow, with some bigger pieces remaining. Set aside. to make the vinaigrette Combine the lemon juice and mustard in a small bowl and mix until smooth. Add the olive oil and whisk until fully combined. Mix in the mint leaves. Set aside. to make the salad Steam the beets in a bamboo steamer or in a steaming basket over a pot of boiling water for about 15 minutes, or until beets are soft. Let cool for safe handling. The beets should peel easily once cooked or you can even leave the skin on, if they are organic. Divide the watercress between plates, arrange the beets, peaches and avocado on top. Drizzle the salads with the mint vinaigrette and sprinkle with the dukkah. Garnish with more mint leaves, if using. 3.5.3226 You might also like... 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