eggs - vegetarian recipes

Try it! You will enjoy it!

Apple Pie Overnight Oats

Bharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi curry

Masala Bell Pepper Curry

Boondi sweet recipe | mithi boondi | meethi boondi banane ki vidhi










eggs vegetarian recipes

Panko-Crusted Eggplant Fries with Curried Cashew Aioli

August 28 2020 Oh My Veggies 

Panko-Crusted Eggplant Fries with Curried Cashew Aioli This vegan Panko-Crusted Eggplant Fries recipe uses ground flax instead of egg. Serve these fried with Curried Cashew Aioli for dipping! Miraculous Flax Eggs Can we talk about the miracle of flax eggs?

Chocolate-Coated Marshmallow Treats

July 29 2020 seitan is my motor 

Chocolate-Coated Marshmallow TreatsThese fluffy chocolate-coated marshmallow treats are a saple at every German birthday party. Make these at home, no eggs or gelatin required. The post Chocolate-Coated Marshmallow Treats appeared first on seitan is my motor.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking Tips

May 22 2020 Vegan Richa 

Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking TipsA collection of the best easy eggless cake recipes. Forget boxed mixes and try any of these simple cake recipes instead. When you’ve been having a bad day, you know what can instantly cheer you up? A slice of cake! Now, most cakes rely on eggs to create that fluffy, cloud-like texture that we are looking for. They are usually added to make the batter smoother with more stable air bubbles that give the cake structure and that airy fluffy consistency. Additionally, eggs also help in binding the other ingredients together. The good news is that you can easily replicate the same spongy texture without the use of eggs. Eggs can be replaced with mashed bananas, applesauce, vinegar with baking soda, yogurt, and sometimes even silken tofu. Eggless cakes can be tricky to nail, but they don’t always have to be fussy or complicated.  All you need is a good recipe. Here are some easy and best ones I have ever made. Many of the regular cakes have Glutenfree options in recipe notes and there are some exclusively  Glutenfree cakes listed as well!Continue reading: Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking TipsThe post Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking Tips appeared first on Vegan Richa.

Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless approach to this bibimbap by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it simply works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took only […]

Simple Vegan Gnocchi

April 22 2020 Golubka Kitchen 

Simple Vegan Gnocchi We’ve been making lots of gnocchi. The simplest kind, made of just three ingredients: potatoes, flour, salt. I’ve forgotten how delicious and pillowy they can be, worlds away from anything you can buy pre-made at the store. They are arguably the easiest kind of pasta to try making at home, too. The dough is very forgiving and doesn’t require any precision or kneading. Shaping the gnocchi takes some time, but many of us have more of that right now, and this is a fun, rewarding way to spend it. It’s also great to involve little ones in the process, or any idle hands that are around. We documented all the dough mixing and shaping steps in photos below, to show the straightforward process. We hope you’ll give the these a try, they’re a true delight. Simple Vegan Gnocchi   Print Serves: 3-4 Ingredients about 6 medium potatoes (about 1.4 lbs/­­650 g) ½ tsp sea salt, plus more for salting the water 1-2 cups all purpose flour (about 4.25-8.5 oz/­­120-250g) Instructions Boil the potatoes in salted water until fork-tender. Drain and place the pot back over low heat to dry it. Turn off the heat and put the potatoes in the pot for a few minutes so that they dry as well. Peel the potatoes once cool enough to handle. Mash the potatoes until smooth or run them through a potato ricer. Transfer the potatoes to a floured working surface and flatten them out into a pancake-like shape. Sprinkle the salt over the potatoes, followed by some of the flour. Gently fold the flour and salt into the potatoes using a bench scraper, spatula, and/­­or your hands (floured). Keep adding flour, until you have a smooth dough that doesnt stick too much to your hands. Go by feel and look, different kinds of potatoes will require different amounts of flour. Avoid over-mixing or kneading too much, which could make for tough gnocchi. Divide the dough into eighths. Roll each piece into a rope on a floured surface. The thickness of your rope will determine the size of your gnocchi. Cut the rope into small pieces, which will be your gnocchi. Flour the cut sides of your gnocchi by twisting each end on your floured surface and place them on a floured towel. Repeat with the rest of the dough. Optionally, roll each piece on a gnocchi board, back of a fork, or another ridged surface like a mandoline to give the gnocchi ridges. Prepare a pot of well-salted boiling water. Boil the gnocchi, stirring gently, until they float up to the surface. Remove with a slotted spoon into a pan with whatever sauce youre using. Mix gently with the sauce and serve. Notes Potatoes: Traditionally, fluffy potatoes like Russet are called for in gnocchi recipes. Ive made them with both fluffy and waxy potatoes and both turned out tender and delicious, so I dont think the kind of potatoes you use matters very much. Gluten-Free: Ive tried making these with an all-purpose gluten-free flour and it worked well. You could also try rice flour. There are a lot of great gluten-free gnocchi recipes that use all different types of flour on the internet. Eggs: Most gnocchi recipes have eggs as a fourth ingredient, but we arent just excluding the eggs because we are a plant-based blog. We actually think that the gnocchi come out fluffier and more tender without eggs - they are just not needed in our opinion. But you could definitely include eggs if youd like. Sauce: Gnocchi are delicious with all kinds of sauces - pesto (pictured), tomato sauce, fried sage and Miyokos butter, etc. etc. 3.5.3226 The post Simple Vegan Gnocchi appeared first on Golubka Kitchen.

mango mousse recipe | how to mango mousse dessert

March 20 2020 hebbar's kitchen 

mango mousse recipe | how to mango mousse dessertmango mousse recipe | how to mango mousse dessert without gelatin or eggs with step by step photo and video recipe. mousse recipes are not native to the indian cuisine, but has been adapted widely by most of them. these are generally made and served with the combination of cream and chocolate flavour. but in india, it has been adapted to be made with different types for fruit flavour. one such simple and easy fruit flavoured mousse recipe is mango mousse recipe, known for its creaminess. The post mango mousse recipe | how to mango mousse dessert appeared first on Hebbar's Kitchen.

Pineapple Carrot Muffins

March 2 2020 Meatless Monday 

These delectable muffins are naturally sweetened with pineapple and agave nectar. They’re freezer friendly too, so make a batch and munch on one every morning for the next two weeks. This recipe comes to us from Catherine of Weelicious. Serves 14 - 1 1/­­4 cup all purpose flour - 3/­­4 cup wheat flour - 2 teaspoons baking powder - 1/­­2 teaspoons baking soda - 1/­­2 teaspoon salt - 1/­­2 cup butter, melted - 1/­­2 cup agave nectar* - 2 eggs - 1 teaspoon vanilla extract - 1/­­2 cup pineapple, chopped fine and drained well - or - 1 8 ounce can crushed pineapple, drained well - 1 cup carrot, shredded - 1/­­2 cup walnuts** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional Preheat oven to 350 degrees. Prepare muffin tins with paper muffin cups. In a large bowl combine the flours, baking powder, baking soda and salt. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine. Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated. Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix. Pour the batter into regular size, paper lined muffin cups. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy! The post Pineapple Carrot Muffins appeared first on Meatless Monday.

Vegan Caramelized Banana Granola Bars

February 23 2020 Vegan Richa 

Vegan Caramelized Banana Granola BarsThese easy healthy Vegan Banana Nut Granola Bars are packed with deep caramelized banana flavor & are made with only a handful of ingredients. No refined sugar! Pack them for an amazing plant-based office snack, sweet breakfast on the go, or for road trips with hungry kids. Jump to Recipe  Bananas – aren’t they just an amazing fruit? Eaten alone they are a satisfying snack, nature’s candy. But they also do wonders when added into baked goods. They can take the place of sugar, eggs, and fat in many healthy vegan treats. And then there is the whole world of caramelized bananas. Lately, I have been on a caramelized banana kick. Have you tried my Chia Pudding with Caramelized Bananas or my French Toast with Caramelized Bananas? So good! In this granola bar recipe, we are taking full advantage of all banana superpowers – we use it for texture, flavor, AND sweetness. Caramelized Banana & Nut Granola Bars – your new favorite vegan snack: The caramelized banana gives these vegan granola bars a deep banana flavor and a delightful sweetness and acts as a binding agent at the same time – no need for butter or eggs. Despite the fancy-sounding name, these are super easy to make. To caramelize the bananas all you do is bake them on a sheet pan until they get golden and gooey. Then you process all that caramelized goodness with some healthy oats, nuts, dates and a pinch of cinnamon in a food processor, mix it all up, and press the mix into a pan. Then bake for a few minutes, and youve got yourself a tray of freshly baked vegan banana granola bars! You’ll have a hard time not devouring all of them in one day.Continue reading: Vegan Caramelized Banana Granola BarsThe post Vegan Caramelized Banana Granola Bars appeared first on Vegan Richa.

Fried Tofu Eggs

December 14 2019 Isa Chandra Moskowitz 

Fried Tofu Eggs Makes 24 eggs photo by Kate Lewis Sometimes an egg just completes the look. But jeez are chicken eggs a cruel business (don’t worry, I’m not gonna’ describe it, but google if you’re curious). And please don’t with “not all eggs…” Ok, speech is finished, now let’s get down to business and honor some chickens by leaving them alone and making delicious eggs out of tofu! These have been out in the world for awhile via my Instagram and it looks like youse love them as much as I do! They do take a little finesse and practice, so if yours look more like a hashtag Pinterest fail than a golden centered morsel of deliciousness, dont worry, it will still taste yummy, just keep practicing kids! The recipe was inspired by two things that I love to cook: my tofu omelet recipe and bánh x?o, the Vietnamese rice flour pancake. I have made it with and without the agar powder and it works both ways but the agar gives it a little more of the slickness you might be looking for in an egg. The yolk isnt runny, it has more of a medium cooked yolkiness to it. But it definitely sets itself apart from the rest of the egg in a convincing way. I hope you love it and put it on everything from avocado toast to ramen to pasta to a brekkie sandwich! And I have a pasta recipe coming up this week that is calling out for this egg so watch for it. Oh, also, there’s a video buried in my Instagram of my friend Abou (ok employee, I have no friends) making eggs. See if it helps you get the idea! Recipes Notes ~Please make the recipe as stated or if you want to experiment go off and do that and let us know the results! I cant tell you what will happen if you replace the tofu with carrots or whatever so youre on your own there, dont ask me. ~I think they taste best if you make all the eggs, then let them rest for 10 minutes or so. Gently reheat in the pan on low for a minute or so. You can make these a day ahead, if you like! ~You may need to thin the batter once its sitting. Dont add a lot of water, just a tablespoon at a time if needed to make it pourable. The more water you add the more fragile it becomes. Ingredients For the egg white: 2 14 oz package extra firm silken tofu (vacuum packed Mori Nu brand) 2 tablespoons melted refined coconut oil 1 cup rice flour 2 tablespoon cornstarch 1 teaspoon kala namak 1 cup cold water 1/­­8 teaspoon agar powder For the yolk: 1 cup of the egg white mix 1/­­4 cup nutritional yeast 1/­­2 teaspoon turmeric 1/­­4 teaspoon paprika 3/­­4 teaspoons kala namak 1 tablespoon melted refined coconut oil 2 teaspoons tomato paste Directions In a blender, combine all of the egg white ingredients and blend until smooth. Transfer to a mixing bowl using a rubber spatula to scrape the sides. Now on to the yolk. Take one cup of egg white mix and add it back to the blender. Add in nutritional yeast, turmeric, paprika, the additional kala namak, additional tablespoon of coconut oil and the tomato paste. Blend until smooth. Transfer mixture to a smaller mixing bowl. Preheat a well seasoned cast iron over medium heat. Spray with a little cooking spray (I like coconut). Do a tablespoon test of the egg white. It should cook in about 2 minutes and be matte on top, golden underneath. If it burns, lower the heat, if it takes too long, raise it a little. Ok now make the eggs. Spray the pan with cooking spray. Use a 1/­­4 cup measuring cup filled about 3/­­4 of the way and pour into the pan in a circle, leaving a hole in the middle. Fill the hole with about a tablespoon of yolk. Depending on the side of the pan you can do 3 to 5 eggs per round. Let it cook for 2 to 3 minutes, until matte on top. Spray with more cooking spray, use a thin metal spatula to flip and cook on the other side for 30 seconds to a minute. Transfer to parchment as you continue with the others.

Aquafaba Pumpkin Pie

November 23 2019 Isa Chandra Moskowitz 

Aquafaba Pumpkin Pie photo by Kate Lewis Makes a 9-inch Pie Pumpkin Pie just got lighter, airier and way, way easier! Aquafaba (that’s cooked chickpea liquid) fluffs up as you puree literally every single ingredient together in the blender. So while it works, you can lean against the kitchen counter scrolling through Instagram and giggling at all the sillyheads that are still using eggs. Come on, it’s 2020, get with the program. But anyway, this pie is full of ginger and spice and everything nice; simply put it tastes the exact way you want pumpkin pie to taste. It also sets beautifully as you can see from those luscious fork marks. Long story short: cancel any other pies and get this on your table. Notes ~You will need 1/­­2 a cup of aquafaba. I highly recommend aquafaba from an organic can of chickpeas. That is what we tested it with and it worked beautifully! Homemade aquafaba will give you varying results in flavor and texture so experiment some time but if you’re new to this just buy the can. I am sure you will figure out some way to use those chickpeas. ~More about that can! I would suggest a 28 oz can because then you won’t need to scrape the bottom of a small can to make sure you get that full 1/­­2 cup. ~For crusts, you can use one off this site, or a storebought one, or a gluten-free crumb crust or whatever you want. No need to parbake. ~If you are using a high-speed blender (like Vitamix) then put it on a low setting. 2 sounds good. If it’s a regular old blender, do a 5 or 6. Ingredients 3 cups pumpkin purée 1/­­2 cup pure maple syrup 1/­­2 cup aquafaba (see notes) 2 tablespoons coconut oil at room temp 2 tablespoons organic cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/­­4 teaspoon ground nutmeg Pinch of ground cloves 1/­­2 teaspoon sea salt 1 (9-inch) pie crust, unbaked and chilled Directions - Preheat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend for about 3 minutes (less if using a high-speed blender), until light and fluffy. It should increase by 20 percent to 25 percent in volume. - Pour into prepared pie crust. Bake for about an hour, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly. - Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Slice and serve with whipped cream!

Vegan Gluten free Tahini Oatmeal Cookies

September 14 2019 Vegan Richa 

Vegan Gluten free Tahini Oatmeal CookiesThese 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. No eggs, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe.  Jump to Recipe Simple Oatmeal Cookies are a favorite snack in my house especially in cooler weather. Some nut butter, or sun butter, oats, flour and done. In this variation, I use tahini for the fat and volume. Tahini makes these a salty, sweet, and interesting cookie. Tahini adds a fabulous buttery texture to the cookies without needing any added oil. It also adds a slight bitter profile. Add some dried fruit/­­raisins, chocolate chips or other additions, add some spices of choice. Add an icing,make this cookie your own. If you like tahini, you will also love my Chocolate tahini flourless cookies! What is Tahini? Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/­­processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies significantly with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of. I like Soom and Whole foods brand.Continue reading: Vegan Gluten free Tahini Oatmeal CookiesThe post Vegan Gluten free Tahini Oatmeal Cookies appeared first on Vegan Richa.

Raw Chocolate Mousse

August 19 2019 VegKitchen 

Raw Chocolate Mousse No one will know that avocado replaces butter, cream, and eggs in this silky treat. Create an easy  and elegant parfait by layering it with Vanilla Cr?me Sauce. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People*, revised edition. The post Raw Chocolate Mousse appeared first on VegKitchen.

Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos

July 1 2019 Meatless Monday 

With temperatures rising, the last thing you want to do is cook at a hot stove. Now, with Meatless Mondays no-cook summer recipe videos you dont have to. Using fresh ingredients, you can make delicious easy-to-prepare meals. No sweat! Ingredients like tofu, chickpeas, and loads of fresh veggies make these recipes smart and nutritious.   Chickpea Salad Niçoise Sandwich - our meatless reinvention of the traditional Niçoise. Our version combines spicy chickpea mash and sliced boiled eggs, nestled in a hollowed-out country bread lathered with tapenade.   Pad Thai Zoodle Salad - a tangy, meatless iteration with zucchini noodles, this recipe combines cubed tofu, bean sprouts, red peppers, and other fresh veggies in a salty yet sweet marinade.   Artichoke Panzanella - our spin on the traditional Italian bread and tomato salad. Let the flavors of basil and olive oil mix with artichoke and tomatoes for a truly meatless, no-cook experience.   Vegan Ceviche Lettuce Cups - using tofu instead of fish, let the lime and seaweed tastes surprise you in this appetizing dish. Have a favorite meatless, no cook recipe, one thats just too good to keep to yourself? Wed love to hear about it. Post it via Instagram, Facebook, or Twitter with the hashtags #MeatlessMonday and #NoCookSummer.   The post Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos appeared first on Meatless Monday.

Vegetarian Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless vegetarian approach to this bibimbap recipe by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took […]

“Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives

May 11 2020 Meatless Monday 

“Stress Bake” Your Worries Away Using These Plant-based Egg AlternativesAs most bakers will tell you, baking makes you feel good. It can even be a meditative activity that helps to reduce stress and brings us positive feelings of doing something for others; in this case, creating delicious baked goods for the ones we love. When whipping up plant-based desserts and baked goods, using the right substitute for eggs is critical as it is a key ingredient that gives structure to cakes, color to cookies, and thickness to sauces and custards. Dont panic. Some clever cooks have come up with easy to use animal-free alternatives; flax and chia seeds, apple sauce, and aquafaba can all be used in some capacity to replace eggs. But remember that not every egg alternative is equal: aquafaba is used for egg whites, chia seeds are better for browning and color, and silken tofu adds texture and protein. Below is a list of our favorite egg alternatives complete with drool-worthy recipes from a few of our favorite plant-based bloggers. So start experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker , and try making her recipe for easy macaroons . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. If youre a fan of banana, try these heavenly peanut butter banana brownies from Bucket List Tummy . Please note that the recipe also calls for a flax egg (see recipe for flax egg below). Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5-10 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies, but they can also add a nice texture to this sweet chia cornbread from The Simple Veganista . Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5-10 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Try using them to make these vegan coffee cake streusel muffins by Choosing Chia . Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Silken tofu is best for baking with recipes that already have a leavening agent, like baking powder or baking soda, but its also wonderfully decadent in this vegan strawberry cheesecake by Exceedingly Vegan . Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST (theyve got a great recipe for crispy waffles). Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs. Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some more #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery .   The post “Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives appeared first on Meatless Monday.

Southwestern Tofu Scramble (Migas)

March 30 2020 VegKitchen 

Southwestern Tofu Scramble (Migas) This tasty dish, brimming with lively southwestern flavors, is a vegan version of  a traditional southwestern egg dish. Its known as migas, a word that literally means crumbs in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu. The post Southwestern Tofu Scramble (Migas) appeared first on VegKitchen.

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods

March 9 2020 Meatless Monday 

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort FoodsInexpensive, packed with protein, and easy to store, tofu is an indispensable wonder food that you simply must have in your refrigerator at all times. Tofu is sold in different levels of firmness, which can range from silken (pillowy and custard-like) to extra firm (spongy). The less-firm varieties have higher water content, making them better for cream and dairy replacements. Tofu can also be used to boost the nutritional quality of your favorite dishes; blend a block of silken tofu into your typical roux-based cheese sauce for a plant-based protein boost, and no one will notice the difference. This Monday, experiment with tofu by incorporating this versatile ingredient into some of your favorite classic comfort foods. Our top tofu tips and hacks: o Press your tofu to remove water before cooking or marinating o Freeze and thaw tofu to achieve a texture more similar to meat o Marinate tofu with your favorite sauces, avoid oil-based marinades o Press, cube and air-fry or bake tofu with your favorite seasonings for easy and delicious toss-ins for salads, stir fry, burritos and beyond Alfredo Sauce Traditional Alfredo sauce is heavy, rich, but oh so delicious. Try using tofu for a version thats light, creamy, lower in calories, and higher in protein. Whats the secret? Just blend together silken tofu, vegetable broth, Italian seasoning, vegan butter, and a healthy amount of nutritional yeast. Liberally coat some fettuccine and enjoy. Buffalo Wings When battered, breaded, and baked, tofu becomes crisp on the outside, just like your favorite chicken wings. To make tofu wings, simply dredge extra-firm tofu blocks in cornstarch, dip them in a plant-based milk, coat in bread crumbs, seasonings and bake or air-fry until brown. You can create your own Buffalo sauce by mixing together hot sauce (Franks RedHot is the classic), butter or non-dairy butter substitute, and granulated garlic. Drooling for more? Check out this Crispy Tofu Finger recipe. Caesar Dressing No eggs or anchovies required to make this plant-based Caesar dressing . Blend together silken tofu, lemon juice and zest, garlic cloves, capers, Dijon mustard and nutritional yeast. Pour over some grilled romaine lettuce, and your first course it ready to go. Chicken Fried Tofu Chicken fried steak is a southern staple, but the technique, which involves a thinly sliced protein thats been breaded and pan-fried, can be made with tofu to produce the same crispy, comforting outcome. The recipe is straightforward : Simply drain, slice, and press tofu to remove as much moisture as possible; dip slices into a batter (use plant-based milk, flour, and some vinegar or lemon juice); and, finally, cover in your breading. Put the finished steaks on a wire cooling rack and bake, air-fry or sauté until golden and crispy. Jalapeno Poppers Ideal for game days and gatherings, the jalapeno popper has achieved mythical status as one of the ultimate appetizers. For a plant-based version , swap out the cream cheese for a tofu cream cheese -- which you can buy or easily make on your own . To make these plant-based bites, seed the jalapenos, slice down the middle, stuff with your tofu cream cheese and whatever other goodies you have available -- non-dairy cheese, scallions, chile powder -- and give them a quick roast in the oven until nice and charred, and top with some crushed potato chips for a little texture. Jamaican Jerk Tofu This is the kind of miracle dish that can convert anyone to tofu. The Jamaican jerk seasoning is sure-to-please. Its sort of like barbeque and sort of like curry, savory and sweet at the same time. The recipe for Jamaican Jerk Tofu is super simple: Just press and slice the tofu, submerge in the jerk marinade, and cook in a hot skillet. Lasagna Food doesnt get more comforting than lasagna. Approach this dish as you would your favorite lasagna recipe , but instead of ricotta cheese, blend together pressed tofu, nutritional yeast, garlic powder, and salt and pepper. Tofu Parmigiana   Italian night has never been easier. Press, bread, and sauté slices of tofu until their golden brown; add some tomato sauce to the bottom of a baking dish, line it with the lightly-fried tofu, top with remaining sauce, top with traditional or non-dairy mozzarella, and pop into the oven. Check out one of our favorite recipes here .   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods appeared first on Meatless Monday.

The Best Plant-Based Egg Replacers for Baking

March 1 2020 Meatless Monday 

The Best Plant-Based Egg Replacers for BakingEggs play a crucial role in many of our favorite baked goods, giving structure to cakes, color to cookies, and thickness to sauces and custards. But like other forms of intensive livestock farming, egg production also takes a toll on the health of the environment, contributing to greenhouse gas emissions, ozone depletion, and contamination of soil and water. Plant-based egg replacers are designed to give us all that we love about eggs without the environmental baggage. But, please remember that every plant-based egg alternative wont work in every application, so look for plant-based baking recipes or do some experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies. Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Best for baking with recipes that already have a leavening agent, like baking powder or baking soda. Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST . Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs.   Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery . The post The Best Plant-Based Egg Replacers for Baking appeared first on Meatless Monday.

Anja Schwartz Rothe

December 15 2019 Golubka Kitchen 

Anja Schwartz Rothe Anja Schwartz Rothe is an herbalist, gardener, medicine maker, and writer, based in New Yorks Hudson Valley. Anja is the alchemist behind Fat of the Land, a small batch herbal apothecary with a focus on cultivating connection to self, environment, and the cycles by which we live. We interviewed Anja about her daily routines and practices, approach to food, exercise, skincare, her work and much more. Routine -- Is routine important to you or do you like things to be more open and free? A nice balance of both! I need to exist inside a structured, but flexible container. A little bit of routine allows me to make the most of my time, while feeling free and inspired. -- Do your routines change with the seasons? Definitely, it is one of the biggest factors that informs the way I live – acknowledging the seasonal shifts within and without and using that information to alter how I show up to take care of myself. -- What do your mornings look like? I dont like alarms, so I usually wake up naturally, somewhere between 6:30 and 8, depending on the time of year. Then I drink a bunch of water, sometimes with lemon and sometimes not. I try to get out in nature almost immediately. I live right next to a bird sanctuary on the Hudson River, so I bring a hot bevvie and do a long walk there. I always leave my phone at the house so I have a chance to really check in with myself, do some breathing, and connect before the day starts. After that, its breakfast and usually emails. -- Do you have any bedtime rituals that help you sleep well? I usually wash my face and do some facial gua sha. Its so relaxing and helps me unwind. Then, I have little ritual of turning down the house, where I close the curtains, turn off the lights, and say goodnight to everything. It sounds like a small detail, but its a gesture I really like, acknowledging the animacy of the home energies, thanking them, and setting it all to rest for the day. In my bedroom, I try to keep good sleep hygiene, which for me means low technology and minimal artificial lighting. -- Do you have any kind of mindfulness practice? Honestly, I think my whole life is a mindfulness practice. Isnt that what mindfulness is all about, practicing showing up in the mundane of the day-to-day in the fullest capacity? Sustenance -- Describe your typical or favorite meal for each of these: Breakfast – Usually some combination of eggs and ferments. In the summer, hard-boiled with smoked salmon and sauerkraut. Right now, Im on a scallion and ginger congee kick – a simple Chinese rice porridge served with a soft boiled egg and miso. Its so good. Lunch – Sometimes an open-face sandwich or leftovers from the night before. Lately, Ive been working through lunch and having an early dinner. Snack – Fruit and chocolate. Its apples, pears, and citrus right now. Dinner – Currently: soup and sourdough bread with lots of ghee. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I make myself a matcha latte with oat milk and a couple droppers of our brain tincture almost every day. On weekends, I might have a cup of coffee and I sometimes do a mushroom tea/­­dandy blend/­­cacao mixture as an afternoon pick me up. I really try not to have too much caffeine though, it makes me a bit of a mess and dehydrates me way too much, always trying to find that balance. -- What is your grocery shopping routine like? Are there things that always make it in your basket? Its pretty broken up between farmers markets, the local food shop, and the co-op in the next city over. In the summer, primarily farmers markets for that good good fruit and veg. Right now, my staples are eggs, potatoes, citrus, oatly, broccoli, and cauliflower. -- Do you have a sweet tooth? Definitely. I like to keep my kitchen stocked with what I call hippie treats and lots of fruit. I dont buy a lot of packaged food, which means if I want to have sweets in the house I have to prepare them myself. I love baking, and will usually make a treat at least once a week – recently, its been sticky apple ginger date cake and berry crisps from a stocked freezer of gleaned summer berries. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do, but with much variability. In the past, I’ve been really into running, yoga, and rock climbing — and these things come back in waves. In the summer, I’m cycling a lot, and right now I’m getting back into my ephemeral winter gym flow. Sometimes, my exercise is just doing squats in the kitchen while waiting for the kettle to boil. Thats actually my favorite kind. Beauty -- What is your skincare approach – face and body? I definitely subscribe to the less is more skincare model. I wash with just warm water, am very liberal with hydrosols, and then use a serum and/­­or balm. I make all my own hydrosols in my garden during the summer and offer some of them in the apothecary. Im currently really loving Dragon Balm by Apis Apotheca, a farm and skincare line run by my friend Aviva, who really knows her shit. Most days I also do a quick little gua sha facial massage afterwards – I always see instant results and it feels too good. -- Do you have any beauty tricks that you’ve found to be especially useful? Drinking lots of water and herbal infusions. My present go-to is nettle, raspberry leaf, goji berry, and fresh ginger root. Stress, etc. -- Do you practice any consistent routines for managing stress? Big Calm tincture in every pocket, purse, and drawer. I lean heavily on nervines and deep breathing. Getting outside is also really important — and socializing! -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? To be honest, I havent gotten so much as a cold in more than ten years! I owe this mostly to a naturally strong constitution, but also a pretty large emphasis on tonic, preventative medicine and lifestyle. Cooking with medicines, like infused vinegars, dank broths, and elderberry syrup, are big, but getting enough rest is the biggest. Im constantly doing micro check-ins throughout the day to see how I can best give myself what I need to prevent burnout, fatigue, and illness. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Theyre so fluid in my life. I enjoy the hell out of the work I do, and I’d probably be doing most of it even if it wasnt my job, but Im also pretty good at allowing myself to turn off when I’m tired and not place undue expectations on myself all the time. I find allowing myself to take frequent mini vacations is the most helpful — getting out of my environment is the only thing that really turns off my work brain, plus it brings in a fresh influx of new inspiration and perspective. Knowledge -- What was your path to becoming an herbalist? My first job in high school was at the local health food store. There were a couple older women who worked there and would walk me through the vitamin and bulk aisles, teaching me all about the different herbs and supplements. This was a sort of epiphany for me, viewing plants in this way. I then studied anthropology in university, focusing mostly on traditional sustenance and healing practices. After finishing school, I knew I needed to immerse myself in plant medicine, so I enrolled in an herbal medicine program in Appalachia. -- How do you approach foraging the ingredients for your apothecary and seasonal wellness boxes? Do you have a plan in mind for each season or is it more about going with the flow? I definitely have a plan in mind, but I usually have to surrender it while remaining open to new inspiration. It can be a challenge to have expectations for a season, nature doesnt really work that way, and thats been both a constant source of inspiration for me, as well as a lesson in boundaries and respect. I could be inspired to make one thing, but if its not a particularly fecund year for a certain plant, I have to cede to that. Making things from intuition and by listening to the seasons and cycles is probably not the best business model, but its the only way I want to work with plant medicine. -- What are some offerings youre working on currently? Im getting ready to re-release a little book I wrote last year, Always Coming Home: a guide to seasonal wellness, with some edits and new content. Im also refining the 2020 Seasonal Wellness Box subscription that will soon be available. -- How were you able to grow a business with your interests and loves in mind? Its been a very slow chipping away for me to remain really clear on the things that matter and the things that dont in growing my business. It turns out, remaining true to creating medicine that is intimate, small batch, and well cared for is much more important than being able to mass produce things or being on every shelf in the country. I want my values to be foremost and my business to be second. Fun and Inspiration -- What is something you are particularly excited about at the moment? Going full hibernation this January. -- What do you do to unwind or treat yourself? Put my legs up the wall, get a massage, go hiking with a friend, sweat, travel, in the summer I go swimming multiple times of day in various bodies of running water, thats my favorite. -- We love the Catskills so much. What are some of your favorite places to visit in the area? Montgomery Place farm stand for all your fruit and veg needs, there are so many great trails in the mountains, Colgate Lake for a swim, Talbott and Arding picnic at the Saugerties lighthouse for lunch and Lil Debs Oasis for dinner. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Im reading The Overstory by Richard Powers right now, and it is SO GOOD. A vignette of short stories written about trees and so much more. Song/­­Album – Hildegard von Bingen forever. Movie – Fantastic Fungi! Just saw and highly recommend, mushrooms will save the world. Piece of Art – All things Andrew Wyeth. Photos by Jenn Morse, Gabrielle Greenberg and Anja herself. The post Anja Schwartz Rothe appeared first on Golubka Kitchen.

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast

November 25 2019 Meatless Monday 

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving FeastThanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table.  So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.  Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore’s Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert.   Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.

14 Restaurant Chains Offering Meatless Monday Options

October 21 2019 Meatless Monday 

14 Restaurant Chains Offering Meatless Monday OptionsFast-food and quick-service restaurants all across the country have recognized that customers want to incorporate more plant-based foods into their diet. And were thrilled! Today, it is easier than ever to join the Meatless Monday movement. Last week, McDonalds announced their plan to test their own version of a meatless burger in collaboration with Beyond Meat. They join a growing list of chains offering some sort of plant-based alternative to their menu. And while plant-based burgers are getting all of the media attention, many national chain restaurants are serving a variety of meatless veg-forward options that deliver that same fast-food flavor using grains, legumes and fresh vegetables. For all of you looking to go meatless on Monday , weve compiled a list of the most popular national chain restaurants that are offering plant-based options on their menus.   Bareburger    View this post on Instagram   A post shared by Bareburger (@bareburger) on Oct 3, 2019 at 3:10pm PDT Bareburger  has your favorite, whether its the Beyond Burger, the Impossible Burger or a veggie packed black bean or sweet potato burger, they serve them all. The restaurant chain also serves plant-based eggs, tempeh bacon and the Beyond Bratwurst. Its pretty much plant-based heaven here.   Burger King   View this post on Instagram   A post shared by Burger King (@burgerking) on Aug 22, 2019 at 7:34am PDT When the news first dropped that Burger King  launched its very own Impossible-Burger-Based Whopper , it became the largest chain to embrace plant-based meat - over 7,000 locations nationwide. And, at least according to this video taste test , self-proclaimed carnivores are just as wild about the plant-based option. The Impossible Whopper is served with tomatoes, lettuce, mayo, ketchup, pickles, and onions on a sesame seed bun.   Cheesecake Factory   View this post on Instagram   A post shared by The Cheesecake Factory (@cheesecakefactory) on Jun 18, 2019 at 12:00pm PDT Who would have thought that the Cheesecake Factory would be a pioneer in meatless dining ? Well, the chain has quite the selection of non-meat alternatives -- vegan Cobb salad, avocado toast, roasted artichokes, falafel salad, super antioxidant salad, and their version of the Impossible Burger (note: this one is not vegan because of the cheese and brioche bun, the latter is typically made with egg and butter).   Chopt Creative Salad Co.   View this post on Instagram   A post shared by Chopt Creative Salad Co. (@choptsalad) on Mar 3, 2019 at 9:08am PST Although the chain is more-or-less confined to the East Coast, Chopt has wooed diners looking for a more diverse array of meatless options . They offer a long list of preconceived salad concepts, but they also give you the ability to customize your own. Choose from one of their classic salad and grain bowl combinations, or just let your inner chef guide lead the way.   Del Taco   View this post on Instagram   A post shared by Del Taco (@deltaco) on Sep 2, 2019 at 11:03am PDT An early adopter of Beyond Meats plant-based crumbles , Del Taco offers a comprehensive list of meatless options that includes burritos, tacos, bowls and even a crunchy tostada. Looking for something a little more traditional? Try a bean burrito or black bean bowl.   Dunkin   View this post on Instagram   A post shared by Dunkin (@dunkin) on Jul 24, 2019 at 11:21am PDT Besides their newly launched Beyond Meat breakfast sandwich , Dunkin’ offers a number of vegetarian options including a veggie egg white wrap and an egg and cheese sandwich on an English muffin.   Just Salad   View this post on Instagram   A post shared by Just Salad (@justsalad) on Sep 12, 2019 at 8:00am PDT In September, Just Salad announced a partnership with Beyond Meat that brings Beyond Beef Meatballs to the menus of all 40 of their locations. But Just Salad is taking their meatless commitment one step further by removing all forms of beef from their menu . For Meatless Monday, try their Keto Zoodle Bowl, which contains Beyond Beef Meatballs, zucchini noodles, grape tomatoes, and roasted balsamic mushrooms.   Mellow Mushroom   View this post on Instagram   A post shared by Mellow Mushroom (@mellowmushroom) on Dec 10, 2018 at 9:20am PST It’s plant-based pie paradise at Mellow Mushroom . Their meatless pizza options include dairy-free cheese, Follow Your Heart brand, and plant-based proteins, such as tofu and tempeh… plus every veggie topping you could possibly imagine. DIY your pie or opt for one of their curated specialty pizzas.   McDonalds   View this post on Instagram   A post shared by McDonalds Canada (@mcdonaldscanada) on Sep 26, 2019 at 3:29am PDT We bet you never thought youd see McDonalds on this list, but the Golden Arches have finally decided to try their hand at plant-based meat. McDonalds recently announced that they would be testing a P.L.T (plant, lettuce and tomato) in 28 locations in and around London, Ontario starting this week and lasting through the end of the year. Beyond Meat will be supplying the burger, but the sesame seed bun, tomato, lettuce, pickles, onions, mayo-style sauce, ketchup, mustard, and a slice of processed cheddar cheese will be classic McDonalds. As the worlds largest chain and one of the largest buyers of beef globally, the P.L.T. addition has enormous potential to positively impact the environment.   Panera Bread   View this post on Instagram   A post shared by Panera Bread (@panerabread) on Oct 26, 2018 at 7:14am PDT Panera Bread has always been ahead of the pack when it comes to vegan and plant-based options, but theyve upped their game in recent years as the call for meatless options has gotten louder. Panera Bread has gone as far as launching an entire plant-based menu that lists a Greek Salad, a Modern Caprese Sandwich, a Mediterranean Veggie Sandwich, a Ten Vegetable Soup, and a variety of smoothies.   QDOBA   View this post on Instagram   A post shared by QDOBA (@qdoba) on May 28, 2019 at 9:07am PDT Following in the footsteps of other major quick-service chains, QDOBA has launched new vegan and fajita bowls in conjunction with Impossible Foods . But even without the plant-based beef, its easy to go meatless at Qdoba; try one of their tacos, burritos, or bowls with black or pinto beans, brown or cilantro-lime rice, and grilled veggies. And you can always add guac or salsa on the side.   Red Robin   View this post on Instagram   A post shared by Red Robin Gourmet Burgers (@redrobinburgers) on Oct 7, 2019 at 10:34am PDT Red Robin has two options for meatless burger seekers. Their veggie burger is a mixtape of culinary inspiration -- cool avocado, Swiss cheese, roasted garlic aioli, and tomato bruschetta sit atop an ancient-grain veggie patty. If youre looking for a more traditional burger experience, you can swap in the Impossible patty on to any traditional Red Robin burger.   Subway   View this post on Instagram   A post shared by Beyond Meat (@beyondmeat) on Sep 5, 2019 at 2:26pm PDT Until recently, Subways plant-based options were limited to a simple veggie sandwich and salad. But theyve seriously upped their veg game with the addition of the Beyond Meat Meatless-Meatball Marinara - which boasts 24g of protein for a 6 sub. Leave off the cheese and pack it with veggies for an even more substantial plant-based lunch or dinner.   TGI Fridays   View this post on Instagram   A post shared by TGI Fridays (@tgifridays) on Oct 1, 2018 at 10:00am PDT At participating TGI Fridays , the Beyond Burger comes grilled and topped with white cheddar, lettuce, tomato, red onion, pickles and Fridays sauce. Of course, you can also order it in place of other burgers. Check out Meatless Mondays visit to TGI Fridays  as they launched their Beyond Burger.   Are you looking for more meatless dining options? Check out our list of best plant-based burgers .   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , 

Baked Lentil Empanadas

September 9 2019 Meatless Monday 

Lentils, cremini mushrooms, and pimento-stuffed olives give these baked empanadas flavor to spare. This recipe comes to us from chef Jodi Taffel , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 24 empanadas - 7 eggs - 1 cup yellow onion, roughly chopped - 1 cup sliced carrots - 1/­­2 cup diced celery - 8 oz sliced cremini mushrooms - 2 tbl olive oil - 1 tbl minced garlic - 2 tsp Kosher salt - 1 tsp cracked black pepper - 1/­­2 tsp paprika - 1 cup dry green lentils - 2 tsp dried tarragon - 4 cups vegetable stock - 1 cup martini olives (green with red pimentos), roughly chopped - 24 empanada wrappers - 2 tbl water, divided - 1/­­2 cup toasted garlic & avocado finishing oil   Directions 1. Submerge 6 eggs in a pot of water set over medium heat and bring to a boil. Remove from the heat, cover with a tight fitting lid and let sit 12 minutes. Remove eggs and place in an ice bath. When cool enough to touch, peel and roughly chop. 2. While eggs are cooking, set a heavy bottomed soup pot over medium heat and sauté onion, carrots, celery and mushrooms the olive oil until softened. 3. Add the garlic, salt, pepper and paprika and cook 1 additional minute, or until fragrant. 4. Add the lentils and toss with the vegetables, then add the tarragon and stock. Bring to a boil, then reduce to a simmer. 5. Simmer 30 minutes, stirring every few minutes, or until lentils are tender and all the liquid has been absorbed (if lentils are still a bit crunchy after liquid is absorbed, add another cup of stock and continue to cook until they are tender). 6. Transfer lentil mixture to a large bowl and allow to cool 15 minutes while you preheat the oven to 400 degrees. 7. Fold eggs and olives into lentil mixture. 8. Working with 1 at a time, place 3-4 tablespoons lentil mixture in the center of each empanada wrapper. Dab your finger in water and moisten all around the outer edge of the empanada wrappers. Fold empanadas in half, seal the edges with the tines of a fork, and place on a parchment or silicone lined sheet pan. 9. Beat remaining egg with remaining tablespoon of water and paint the tops of the empanadas with it. 10. Bake 30-40 minutes, or until beautifully browned. 11. Remove empanadas from the oven and pain tops with finishing oil while still hot. The post Baked Lentil Empanadas appeared first on Meatless Monday.

Easy Chilled Beet Soup

August 2 2019 Golubka Kitchen 

Easy Chilled Beet Soup This soup tastes like you’re eating the garden in the best possible way. In Russia, we call it svekolnik, but similar recipes can be found in other Eastern European countries like Lithuania, Poland, etc. It tastes incredibly refreshing and life-giving, and the preparation couldn’t be simpler, with only 7 core ingredients. For beet skeptics, this chilled approach might be your key to enjoying beets, since their flavor is quite mild here. The mandatory dollop of yogurt or sour cream (we love coconut yogurt here) takes everything to the next level, so make sure not to skip it :) The cool thing about this soup is that it uses the entire beet, tops and greens included. You don’t have to have the tops to make it, but if your beets come with bushy tops, don’t throw them away. It’s no secret that beet tops are incredibly nutritious, so that contributes to the whole life-giving, garden feel of this dish. Typically, svekolnik recipes call for eggs, but since we keep things plant-based around here, we’ve come up with two delicious alternatives. I’ve been making this soup with white beans all summer long, and they fit in perfectly, so that’s one of them. And then recently, it occurred to me that silken tofu has a similar texture to egg whites and could be delicious in this recipe, like it usually is in Japanese cold tofu dishes. It worked – tofu is totally tasty and texturally perfect here, and, like the beans, it adds extra protein and makes the soup more satiating. We hope you’ll give this beet soup a try sometime this summer. Wishing you a beautiful weekend :) Easy Chilled Beet Soup   Print Serves: 4-6 Ingredients 5 medium beets, tops included if present sea salt freshly ground black pepper 16 oz silken tofu or white beans juice from 2 small lemons 1 tablespoon white wine vinegar 4-6 small cucumbers, like Persian - cubed dill/­­parsley/­­green onion - chopped yogurt or cashew sour cream/­­other sour cream of choice - for serving Instructions Separate the beets from their tops, if present. Wash and scrub the beets clean and place them in a soup pot. Separate the beet stems from the leaves, setting the leaves aside until ready to serve the soup. Finely chop the stems and place them in the soup pot. Cover the beets and stems with water by about 2. Season with salt and pepper - this water will become your broth. Bring up to a boil and boil for 20-25 minutes, until the beets are tender throughout. Carefully remove the beets from the broth with a slotted spoon or tongs, leaving the stems in the pot. Let the beets cool or run them under cold water, then peel off the skins. Grate the beets on a box grater or with the grater attachment of a food processor. Return the grated beets back to the pot with the broth. Add the tofu or beans to the pot, along with the lemon juice, vinegar, and another pinch of salt if needed. Put the pot in the refrigerator to chill completely for 2-4 hours or overnight. Once chilled, taste for salt, pepper, and vinegar, and adjust if needed. To serve, place about 1 small cubed cucumber in each bowl. Finely chop the beet greens and add a handful to each bowl. Pour the soup over the vegetables, making to sure to catch plenty of the grated beets and tofu/­­white beans. Garnish with lots of herbs and a mandatory dollop of yogurt or cashew sour cream. Enjoy! 3.5.3226 The post Easy Chilled Beet Soup appeared first on Golubka Kitchen.

Veggie Scrambled Eggs

June 5 2019 Oh My Veggies 

Because there are so many ways to prepare eggs, there is always something for everyone! Scrambled eggs remain an indestructible classic--so simple to make and yet so easy to overlook. A minute of cooking too much, a fire a little too strong and that’s it; the scrambled eggs become dry and overcooked.


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