english - vegetarian recipes

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english vegetarian recipes

Pumpkin & Kale Salad + Just Married!

November 9 2017 Green Kitchen Stories 

Pumpkin & Kale Salad + Just Married! Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together - from idea to I do - in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs. We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good! Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know. Lots of love from us! The kids were more interested in the fireplace than the camera ... These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.        This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating. Roasted Pumpkin Salad with Cavolo Nero & Buckwheat Serves 4 1 Hokkaido squash, Kent pumpkin or other small winter squash/­­pumpkin variety 200 g /­­ 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed  1 cup /­­ 250 ml /­­ 170 g raw buckwheat groats, rinsed Dressing 125 ml /­­ 1/­­2 cup olive oil 3 tbsp maple syrup 1-2 lemons, juice + zest 1 cm /­­ 1/­­2 inch fresh ginger, finely grated Sea salt & pepper To serve Pomegranate seeds 1/­­2 cup /­­ 75 g toasted pumpkin seeds 1/­­2 cup /­­ 150 g feta cheese Set the oven to 200°C /­­ 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy! Wedding photos by Johanna Frenkel.

Oven-Roasted Pea Soup with Mint and Mascarpone Dressing

October 16 2017 Meatless Monday 

This isnt the split-pea type of pea soup but instead is made with fresh or frozen English peas--those bright green orbs--and then topped with a decadent dollop of mascarpone cheese mixed with cream cheese, which is the Italian answer to cr?me fraiche or sour cream, but better! Mint and peas are good partners but you dont find mint soup too often. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian. Makes 4 servings - 2 tablespoons olive oil - 2 tablespoons butter - 3 cups green peas, thawed if frozen, 1/­­4 cup reserved for garnish - 2 shallots, finely chopped - 3 cups vegetable stock - 2 tablespoons cream cheese - 2 tablespoons heavy cream -  1/­­4 cup mascarpone cheese - Zest of 1 lemon -  1/­­4 cup chopped Italian parsley -  1/­­4 cup chopped mint - Salt and pepper  Preheat an oven to 400°F. Place olive oil, butter, peas and shallots on a sheet tray and roast in oven for 8 minutes. While in the oven, heat vegetable stock in a pot until right before boiling. Season stock with salt and pepper. Mix the cream cheese, heavy cream, and mascarpone in a stand mixer until combined and slightly loose--dont whip it too much. Add lemon zest and mix one more time to combine. Season with salt and set aside. When peas are done, add to stock and bring to a rapid boil. Reduce to a simmer, add parsley and mint, and cook for 5 minutes. Using a hand or stand blender, blend the soup until silky smooth. If too thick, add a touch of stock or water. Serve soup with a drizzle of the mascarpone mixture in the middle and the reserved fresh peas to garnish. From Fabios 30-Minute Italian by Fabio Viviani; published by St. Martins Press. Copyright (C)2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 52-53. Photo by Matt Armendariz. The post Oven-Roasted Pea Soup with Mint and Mascarpone Dressing appeared first on Meatless Monday.

Watermelon Panzanella

August 9 2017 Golubka Kitchen 

Watermelon Panzanella Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panzanella recipe that we cooked while there. My boyfriend and I went to Woodstock for the first time last summer and were completely enamored by its lush nature, chill swimming spots, and friendly small town vibe. We couldn’t wait to repeat the experience this year, and ended up staying at the same cottage in the woods for a weekend, which is perfect as far as we’re concerned. For our Saturday night dinner, we repeated the routine of shopping at Kingston Farmer’s Market in the morning and cooking dinner with all the bounty we found there at night. We made grilled pizzas and watermelon panzanella, and enjoyed the sweetest local blueberries together with Fruition chocolate for dessert. The panzanella turned out so lovely, and I couldn’t help but think how perfect it would be for any type of summer gathering or potluck. The inclusion of watermelon is a bit unexpected for panzanella, but it works so well in place of tomatoes and makes the salad extra cooling and hydrating. It’s also a pretty satisfying dish since it’s a bread salad, so it could be served as the prominent or only side at any summery event. I hope you’ll give it a try while August is in full swing! Below is a list of a few new-for-us places we visited and liked in Woodstock and around, but make sure to check out this post from last year for a more extensive list of things to do, if you’re looking to visit the area. Food Cucina – a modern Italian restaurant located in a beautiful farmhouse, serving dishes made with local and seasonal ingredients. I highly recommend getting a table on their wraparound porch, it’s stunning. Oriole 9 – a breakfast and lunch restaurant with an inspired menu and great specials. The coconut tofu hash was really good. Kimchee Harvest – sold at the Kingston Farmer’s Market on Saturdays. Really tasty kimchi made with unique ingredients. They have cucumber kimchi and rhubarb kimchi! I highly recommend getting the rhubarb one. Stuff to Do /­­ Visit High Falls Waterfall – a big waterfall with excellent swimming a bit downstream from the main fall, as well as cliff jumping. Zaborski Emporium – a huge, four story warehouse full of chaotically organized ‘architectural salvage.’ You kind of have to see it to believe it. A very impressive place to visit, especially if you are looking for a vintage door, sink, bathtub, stove, dishes, furniture and sooo much more. Candlestock – a shop full of every kind of candle and candle accessory imaginable. I’m especially into their beeswax candles. Tinker Toys – the coolest toy shop I’ve ever been too. Little to none of that bright-colored plastic, but a ton of educational games and toys for every age. It made shopping for Paloma’s birthday present a breeze. Watermelon Panzanella   Print Serves: 4-6 as a side Ingredients half of a small red onion - thinly sliced 2½ tablespoons apple cider vinegar - divided about 6 slices of crusty, whole grain sourdough bread - torn into bite-sized pieces 1/­­4 cup plus 2 tablespoons olive oil - divided 2 large garlic cloves - minced 1/­­2 teaspoon salt quarter of a medium-large watermelon - cubed 1 English cucumber - sliced into half-moons 1 teaspoon Dijon mustard handful of sprouts or microgreens handful of torn basil Instructions Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside. Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden. Combine the watermelon, cucumber and toasted bread in a large bowl. Whisk the remaining 1 1/­­2 tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining 1/­­4 cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/­­microgreens and basil. 3.5.3226 You might also like... Lemon Plum Salad with a Poppy Seed Dressing Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Market Berry Salad and a New York Weekend Spiced and Seeded Multigrain Loaf & A 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 Watermelon Panzanella appeared first on Golubka Kitchen.

5 Health Benefits of Beets

July 31 2017 VegKitchen 

5 Health Benefits of Beets The most vibrant of vegetables are beets. Here are a few health benefits of beets that will inspire you to enjoy them in your diet more often. Their rich hue comes from a pigment called betalain that imparts a bright pinkish shade to anything. But thats not all! Beets (called beetroot in English-speaking cultures outside […] The post 5 Health Benefits of Beets appeared first on VegKitchen.

The Best Vegan Dishes From Around The World (Plus GIVEAWAY)

July 10 2017 Happy Cow veggie blog 

In English-speaking countries, where a typical meal consists of a piece of meat and two vegetables, people often wrongly imagine that vegans must live on a diet of mushy peas and mashed potatoes. In other parts of the world, however, plants play a much more prominent role in the native cuisine. From Asia to the Middle East to Africa, most of the worlds traditional cuisines are largely plant based and use animal products only sparingly. For this reason, many people who adopt a vegan lifestyle find that their diet actually becomes more varied, not less so. Becoming vegan leads to a discovery of whole new cultures and cuisines, each of which includes a huge variety of naturally vegan dishes. There are so many vegan treasures in these cuisines that its hard to choose just one. Nevertheless, here are my picks for the best vegan dishes that you must try in nine of the worlds most vegan-friendly countries. (Make sure to read through to the end for a special GIVEAWAY too!) 1. China D?s?nxi?n - The name of this dish roughly translates to three flavors of the earth, and it consists of a mix of stir-fried eggplant, potato and bell peppers […] The post The Best Vegan Dishes From Around The World (Plus GIVEAWAY) appeared first on The Veggie Blog.

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway

June 28 2017 Golubka Kitchen 

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway This post was created in partnership with Raw Rutes. We’ve got a zinger of a hot weather dish for you today. Have you ever tried cucumber noodles in favor of the more common spiralized zucchini? I’m obsessed. They are the perfect, cooling and hydrating food, especially when dressed with plenty of lime juice, herbs and a kiss of spice. They’re great with tropical fruit, creamy avocado, and a sprinkling of toasted seeds, as well as tofu for more substance and a savory element. The glazed tofu recipe I give here is an absolute favorite of mine and generally very special, easy, and able to transform any tofu hater into a true believer. It’s garlicky and spicy, and with a touch of sweetness. You can see the video of the whole process above. I love cooking with tofu because it’s a flavor sponge and therefore extremely versatile. One of the most important steps in achieving outstanding tofu involves draining it of the liquid that it comes in. Generally, the less liquid tofu holds, the better it is at absorbing all the surrounding flavors. That’s where the beautiful, stainless steel Tofu Press from Raw Rutes comes in. Raw Rutes is a charming, online shop full of back-to-basics kitchen tools, from dreamy fermenting crocks to home brewing supplies, dehydrators and even freeze dryers (!). They sent me their Ninja Tofu Press to try out, and though I’m often skeptical of single-purpose kitchen tools, this one stole my heart. Previously, I would make a contraption of two plates, kitchen towels and a large jar of water for draining tofu, and I’m pretty relieved that I no longer have to make that much mess for such a simple step. This tofu press looks great and comes with a 4.5 lb weight, which gets all the liquid out of the tofu quickly and efficiently, with no required effort on your part. It can also be used for making your own homemade tofu (still on my list of things to try), as well as getting moisture out of pretty much any foods that fit. I’ll definitely be using it for my homemade nut cheeses. Some other items on my Raw Rutes wish list include this terra-cotta sprouter, this fermenting crock, and this crazy cherry pitter (why not?). Discount Code and Giveaway! For 11% off any items on Raw Rutes, enter code GOLUBKA at checkout through July 31st, 2017. To enter to win one Ninja Tofu Press, leave a comment here with your favorite item from the Raw Rutes offering or favorite way to prepare tofu until July 5th, 2017 (USA only). Glazed Tofu with Limey Cucumber Noodles and Mango   Print Serves: 4-6 Ingredients for the glazed tofu 1 14 oz (398 g) package firm tofu (I used sprouted tofu) 2 tablespoons freshly squeezed lime juice - divided ½ tablespoon tamari 1 teaspoon sriracha 1 tablespoon miso paste ½ tablespoon honey or maple syrup 1 tablespoon neutral coconut oil 1 teaspoon toasted sesame oil 4 garlic cloves - minced for the bok choy (optional) 1-2 baby bok choy - sliced into wedges splash of tamari juice of half a lime for the cucumber noodles 2 English cucumbers - spiralized or julienned ½ -1 lime sea salt pinch of red pepper flakes 1 teaspoon toasted sesame oil large handful each basil and cilantro leaves for serving 1 ripe, firm avocado - thinly sliced 1-2 small ripe, sweet mangoes - thinly sliced toasted sesame seeds basil/­­cilantro/­­mint leaves - for garnish Instructions to prepare the glazed tofu Press the tofu for 15-30 minutes to drain it of as much liquid as possible. Slice it into cubes. Combine 1½ tablespoons lime juice together with the tamari and sriracha in a small bowl. Set aside. In another small bowl, combine the miso paste, honey/­­maple syrup and the remaining ½ tablespoon lime juice, and set aside as well. Warm the coconut oil in a medium sauté pan over medium heat. Add the tofu and sauté, flipping periodically until golden on all/­­most sides. Add more oil if needed throughout the process. Drizzle 1 teaspoon of the sesame oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant. Add the tamari mixture, bring it to a boil and cook until reduced and syrupy, for 1-2 minutes. Remove the pan from the heat. Add the miso mixture into the pan and toss until well-combined. Remove the tofu from the pan and set it aside. to cook the bok choy Return the pan to the heat and add the bok choy. Cook for about 2 minutes on each side, or until the white parts are lightly golden. Add a splash of tamari and a squeeze of lime juice, and stir until most of the liquid is evaporated. Remove from heat. to prepare the cucumber noodles Place the spiralized cucumber into a medium/­­large serving bowl. Squeeze the lime juice over the noodles, sprinkle with salt and red pepper flakes, and drizzle with sesame oil. Add the herbs and toss gently to coat. to serve Distribute the noodles between serving bowls. Arrange the avocado slices on top of the noodles, followed by the mango, bok choy and spicy tofu, toasted sesame seeds and herbs. Enjoy right away. 3.5.3226 You might also like... Kaffir Lime Mango Ice-Cream Turnip Blueberry Muffins Roasted Yellow Plum and Rosemary Popsicles Grapefruit Smoothie .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 Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway appeared first on Golubka Kitchen.

Hearts of Palm Ceviche

June 20 2017 Robin Robertson's Global Vegan Kitchen 

Hearts of Palm Ceviche Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so lets add this plant-based pantry version to the list. If you like heat, add the jalapeno - if not, leave it out. The avocado is an optional but delicious inclusion. Hearts of Palm Ceviche makes a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.   Hearts of Palm Ceviche - 1/­­4 cup fresh lime juice - 2 tablespoons olive oil - 1 jalape?o, seeded and minced (optional) - 1/­­2 teaspoon sugar - 2 tablespoons minced scallion ((green onion)) - 1 teaspoon small capers - Salt and ground black pepper - 1/­­2 English cucumber, peeled and thinly sliced - 1 (14-ounce) jar hearts of palm, cut into 1/­­4-inch rounds - 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos - 2 tablespoons kalamata olives or green olives, pitted and halved - 2 tablespoons chopped fresh cilantro or parsley - 1 ripe avocado, peeled, pitted and chopped (optional) - Tortilla chips, to serve -  In a small bowl, combine the lime juice, oil, jalapeno, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well. - In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving. - When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Hearts of Palm Ceviche appeared first on Robin Robertson.

Carrot Cake (vegan & gluten free)

April 6 2017 Veganpassion 

Carrot Cake (vegan & gluten free) Spring is spoiling us and I'm enjoying it to the fullest. Soon we'll be searching egg alternatives between the grasses because it's easter time *yaaay!!!* As a spring treat I created a carrot cake. Gluten free and without any refined sugars it's full of flavours: from buckwheat, to hazelnuts, carrot, bananas and caramelized coconut sugar! What a celebration :-) The cake consists of a biscuit and a coconut cream and it's prepared very quick. If you don't like coconut you can use vegan whip cream if you like and garnish it with hazelnuts. Makes one cake with 18 cm diameter. For the biscuit: 1/­­3 cup + 1 tbsp. rice whole grain flour 1/­­3 cup buckwheat flour 1/­­4 cup hazelnuts, grounded 1 tbsp. starch 4 tbsp. coconut sugar 1 pinch xanthan or tapioca starch 1 tsp. bicarb each 1 pinch cinnamon and vanilla 1 banana 1 small carrot 2 tbsp. + 2 tsp. plant based baking oil 1/­­2 cup dairy free milk 1 tbsp. white wine vinegar 2 tbsp. maple sirup Preheat oven to 338°F (170°C) air circulation. In a mixing bowl, mix together rice whole grain flour, buckwheat flour, hazelnuts, starch, coconut sugar, xanthan and bicarb. Add vanilla and cinnamon. Mash the banana with a fork and grate the carrot. Add banana, carrot with oil, dairy free milk, vinegar and maple sirup to the flour mixture and mix until the dough is smooth. Mix with a egg beater but not to long so the dough stays fluffy. Grease a springform and fill in the dough. Bake at 338°F air circulation for 25-30 minutes. Take the form out of the oven and let it cool off. For the coconut cream: 2 cans of coconut milk (refrigerated for at least 8! hours) or 3/­­4 cup + 1 tbsp. whip cream 2-4 tbsp. maple sirup 1 pack stabilizer for whipping cream coconnut chips. hazelnuts daisys Take the coconut milk out of the refrigerator and take the fatty cream from the top. You can use to coconut water to create some delicious Currys. Take the stabilizer for whip cream and cream it with a mixer. Fold in the maple sirup. Take the biscuit out of the springform carefully and cut it in two small flan cases. Use the lower one and put it on a cooling rack and spread 2-3 tbsp cream ob it. Put the second flan case on top and spread the rest of the cream on it and around it. Garnish the cake with coconut chips, hazelnuts and daisys. The cake can be stored in the fridge for 3-4 days. Have lots of fun with baking and enjoy!

Apam Balik

March 18 2017 The Lotus and the Artichoke 

Apam Balik It was my first day in Kuala Lumpur… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over - making sort of a sweet taco - and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. “Hey Mister! You try Apam Balik!” Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: “This one for you. Apam Balik. Peanut Pancake!” It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. Weeks later, back in Berlin, I set about to re-create the deliciousness. For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels. Apam Balik crispy, crunchy peanut-filled pancakes recipe from The Lotus and the Artichoke – MALAYSIA makes 4 to 6 /­­ time 30 min + - 3/­­4 cup (100 g) peanuts crumbled or very coarsely ground - 2 Tbs sugar - 1/­­4 tsp sea salt - 1/­­2 cup (60 g) flour (all purpose /­­ type 550) - 1/­­2 cup (50 g) rice flour - 1/­­4 cup (45 g) sugar - 1 Tbs corn starch - 1 tsp baking powder - 1/­­2 tsp sea salt - 1 cup (240 ml) coconut milk - 2 Tbs water - agave syrup or coconut (palm) syrup optional - vegetable oil for frying pan - Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4-5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1-2 min. Remove from heat. - Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20-30 min. - Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. - Pour about 1/­­4 to 1/­­3 cup (60-80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake. - After bubbles appear on surface and underside is golden brown (about 2-3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1-2 min, then flip it back over. Put 2-3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes. - Serve plain, or drizzle pancakes with agave syrup or coconut syrup. Variations: Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1-2 Tbs sweet corn kernels to each pancake filling. vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German   The post Apam Balik appeared first on The Lotus and the Artichoke.

Penang Laksa

March 13 2017 The Lotus and the Artichoke 

Penang Laksa Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. I’d checked out plenty of recipes and seen lots of super tasty photos. Once I got to Malaysia, whenever I asked locals what dishes I had to try, I heard again and again: Laksa! Okay, great, but where? And the answer was: Penang! Penang was hands-down my favorite place to eat on the Malaysia trip. (Singapore was a fairly close second. Penang was just more artsy, soulful, and real). I collected maps with locations of the best street food in Georgetown (Penang) and scoured the web and my travel guides for addresses of must-try vegetarian restaurants. On my second day in town, I had lunch at the vegan restaurant Sushi Kitchen, and met the chef/­­owner, who made a list for me of Must-See places and dishes. That night I went to Luk Yea Yan, a vegetarian Chinese restaurant known for fantastic flavors and inexpensive eats. I ordered up the Laksa soup. Three minutes later my oversized bowl of hot, steaming, bright red soup arrived - with countless ingredients and toppings piled up to the rim. There were at least three kinds of noodles, tofu cubes, soya and seitan chunks, numerous vegetables, about four kinds of fresh herbs - and balanced on top: a soup spoon with a thick, red curry paste on it. I’d read about this… Traditionally Laksa is usually served with a generous spoonful of rempeh - spicy red curry paste for you to stir in to the hot red broth yourself. I knew what to do. I did it. A half dozen flavors immediately exploded in my mouth: tamarind, chili, lime, pineapple, cilantro, mint. This was followed by a second wave of flavors: an army of vegetables, tofu, and seitan slices. I slurped down the noodles and paddled pieces of everything with my chopsticks into my hungry jaws. I had to take a break a few times to catch my breath and cool the spice alarm with generous draws on my lemon iced tea. When I was done, my forehead was light with perspiration and my lips and tongue were tingling and alive. There was never a doubt whatsoever that I would include a vegan recipe for Penang Laksa in my new Malaysia cookbook. Several weeks later (after having tried vegan Laksa soup at least three other times in Malaysia) I was back in my kitchen in Germany and set to work. It took a few attempts to master the recipe, each try better than the last. And then I had it: my own epic Laksa recipe! Since then, I’ve made it probably ten more times, including for several dinner parties large and small, and plenty of times for lunch. It’s best on cold, cloudy days to fire up your mood and open you up! But I’ve also made it lots of other times, even in the summer, well… just because it’s so awesome and is always a dish guests talk about long after the meal. Penang Laksa classic Malaysian noodle soup recipe from The Lotus and the Artichoke – MALAYSIA serves 2 to 3 /­­ time 45 min - 5 oz (150 g) seitan sliced - 3.5 oz (100 g) smoked tofu sliced - 1/­­3 cup (45 g) pineapple chopped - 1 Tbs vegetable oil  - 1 Tbs soy sauce or Vegan Fish Sauce - 7 oz (200 g) udon noodles (cooked) - 2 1/­­2 cups (600 ml) water  - 2/­­3 cup (150 ml) coconut milk  - 1 kefir lime leaf or 1 tsp lime zest  - fresh mint leaves chopped - fresh coriander leaves chopped - fresh thai basil leaves chopped - bean sprouts for garnish laksa spice paste: - 4 candlenuts or 2 Tbs cashews soaked 20 min in hot water, drained - 1 stalk lemongrass chopped - 1/­­2-1 large red chili chopped - 2 cloves garlic chopped - 1 shallot chopped - 3/­­4 in (2 cm) fresh galangal or ginger chopped - 1/­­2 tsp paprika ground (more as desired, for red color) - 1/­­2 tsp fennel seed ground - 1/­­2 tsp coriander ground - 2 tsp coconut sugar or agave syrup  - 3/­­4 tsp sea salt  - 1 tsp tamarind paste (seedless) - 2 Tbs lime juice or lemon juice  - 2 Tbs vegetable oil  - If using dried Udon: Cook, rinse, and drain 3.5 oz (100 g) noodles according to package instructions. - Blend spice paste ingredients in a small food processor until smooth. - Heat 1 Tbs oil a large pot or wok on medium high heat. Add sliced seitan and smoked tofu. Fry, turning regularly until edges are browned and crispy, 3-5 min. - Stir in chopped pineapple. Continue to stir-fry, 2-3 min. Add soy sauce (or Vegan Fish Sauce). Fry 2-3 min. Transfer to a plate or bowl. - Return pot or wok to medium high heat. Fry blended spice paste until it darkens and oil starts to separate, stirring constantly, 3-5 min. - Gradually stir in water, coconut milk and kefir lime leaf (or lime zest). Bring to simmer. Add cooked udon noodles. Return to simmer. Cook until noodles have slightly softened, 3-5 min. - Stir in fried seitan, tofu, and pineapple. Turn off heat. Cover until ready to serve. - Portion soup and noodles into bowls. Garnish with chopped herbs and bean sprouts. Serve. Panang Laksa vegan recipe from The Lotus and the Artichoke – MALAYSIA (available as printed cookbook & ebook - in English & German) The post Penang Laksa appeared first on The Lotus and the Artichoke.

Lemon Meringue Tarte

January 30 2017 Veganpassion 

Lemon Meringue Tarte Good morning lovelies! We had a wonderful meringue tarte at german television. I'm so happy to be part of the show "Kaffe oder Tee" ("coffee or tea") and to create vegan dishes regulary. The feedback was overwhelming. Allegedly the second best recipe so far. I'd like to take the opportunity to thank you all so much! For the great support on my blog, the lovely feedback for my books and for the many friendly faces I get to meet at events and fairs. Without all of you the vegan movement today wouldn't have come so far. At "Kaffee oder Tee" I'm reaching so many people who never heard of the word "vegan" before. I'm awed by all of the nice letters you sent to me!!! I'm smiling head over ears right now and that's why I want to share the german video with you. Have lot's of fun with with baking this tarte. Have a wonderful week! You can watch all of the german shows here: www.veganpassion.de/­­TV.html. Makes one tarte  9,45 inch (24cm diameter) For the dough: 1 1/­­3 (180g) cup spelt flour 1/­­3 cup (60g) raw cane sugar 1 pinch of salt 1/­­2 cup (100g) vegan butter 2 tbsp. dairy-free milk (oat milk) flour for the worktop In a mixing bowl mix together flour, sugar and salt. Add butter flakes, then add dairy-free milk. First mix it with a fork, then use ur hands to knead the dough. Roll out on a flour powdered worktop. Roll until the dough has the size of your tarte baking pan. Gease the pan and carefully put in the dough. Prick the dough with a fork to avoid air bubbles. Use dried chickpeas or other legumes for blind-baking. Cut off the remaining dough. Bake at 374°F (190°C) upper-/­­lower heat for 18-20 minutes until its golden. Let it cool off. For the lemon filling: 1 1/­­4 (250ml) cup plantbased cream (oat cream) 2 tbsp. custard powder 1/­­2 tsp. agar-agar 1/­­3 cup (60g) raw cane sugar juice and abraision of two organic lemons Mix 1/­­2 cup (100ml) plantbased cream with custard powder, agar-agar and sugar. Use rest of the cream and cook it. Stir in the custard mixture and carefully cook it for 2 minutes. Add lemon juice and abraision and cook until it thickens. For the meringue: 1 small can of chickpeas (aquafaba) 1 pinch of salt 1 1/­­4 cup (150g) powdered sugar lemon zests as decoration Put the chickpeas into the fridge over night. Pour off the day after and keep the water (aquafaba). You can use the chickpeas different recipe. For the meringue we will only need the water! Whip up the aquafaba with a pinch of salt for about 10 minutes. Sift in powdered sugar and whip up again until it's stable. Put the meringue on the tarte. Use a flamble burner to flabmé the meringue. Decorate with lemon zests. 

Pumpkin Porridge with Orange

December 9 2016 Veganpassion 

Pumpkin Porridge with Orange Good morning lovelies! Breakfast is my favourite occupation. Mostly I'm waiting until I'm done with yoga, a good morning walk or a nice run. That enhances the anicipation and lets me celebrate the day :-) Porride, means cooked oat flakes and it's very nourishing in winter and for athletes. It warms my hands after a sprint through the woods. And for all of the others it is simply delicious!!! And it's made quick and easy... Makes 2 portions. Ingredients: 230 g(1 cup) hokkaido pumpkin. 180g (3/­­4 cup) without seeds 100 ml orange juice 1/­­2 tsp. chai spice 70 g (1/­­3 cup)oat flakes 1 tsp. flaxseeds 150 ml almond-rice milk or other dairy-free milk Cut hokkaido into cubes and let it cook with the orange juice for 10 minutes. Keep the lid closed. Add chai spice, oat flakes, flaxseeds and non-dairy milk. Stir while boiling up. Fill Porride into small bowls. To taste: 1 orange a handful of Gingerbread Granola Fillet the oranges. Serve porride with oranges and granola. Hmmmm... Have a wonderful day!

Grilled Eggplant Gyros with Fresh Tzatziki

September 19 2016 Meatless Monday 

Eggplant abounds at farmers’ markets this time of year and grilling season isn’t quite over yet, so whip up these flavorful gyros before it’s too late! The garlicky Greek yogurt tzatziki is the perfect compliment to the charred eggplant and the dish is topped off with mint leaves for a fresh kick. This recipe comes to us from Jackie Newgent, RD. Serves 4 - 1 large (1 1/­­4 pound) eggplant, cut into 12 rounds - 3 tablespoons extra-virgin olive oil, divided - 1 recipe Jackies Greek Gyro Seasoning (see below) - 1 1/­­3 cups plain fat-free Greek yogurt or vegan alternative - Juice of 1/­­2 small lemon (1 tablespoon) - 1/­­4 teaspoon sea salt, or to taste - 1/­­4 teaspoon freshly ground black pepper - 1/­­3 cup finely diced unpeeled English cucumber - 2 large garlic cloves, minced - 1 tablespoon finely chopped fresh mint - 1 teaspoon finely chopped fresh dill - 4 whole grain pocketless pitas, lightly grilled - 2 Roma (plum) tomatoes, thinly sliced - 1 small red onion, thinly sliced Preheat a grill or grill pan. Very lightly brush both sides of the eggplant rounds with 1 tablespoon of the olive oil. Season one side of the eggplant rounds with the gyro seasoning. Grill eggplant (seasoned side up first) over direct medium-high heat until cooked through and rich grill marks form, about 5 to 6 minutes per side. Meanwhile, make the tzatziki sauce by adding the yogurt, lemon juice, remaining 2 tablespoons olive oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. (Hint: The thicker the yogurt, the better!) Add the cucumber, garlic, mint, and dill and stir to evenly combine. Adjust seasoning. (Makes 1 2/­­3 cups tzatziki.)* Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold. Serve with remaining tzatziki on the side. If desired, garnish with fresh mint leaves. The post Grilled Eggplant Gyros with Fresh Tzatziki appeared first on Meatless Monday.

MALAYSIA vegan cookbook on Kickstarter

August 19 2016 The Lotus and the Artichoke 

MALAYSIA vegan cookbook on Kickstarter On August 16th, 2016 I launched the Kickstarter Crowdfunding project for The Lotus and the Artichoke MALAYSIA vegan cookbook! This is my 4th Kickstarter project, and like the first three, it’s off to a terrific start. Cruise on over and check out the campaign. It’s a great way to support my creative endeavors and culinary adventures, and it’s a great way to pre-order the new cookbook which will be coming out in October. The Kickstarter will end on Sept 15th... make sure to get in before the fun is over. For the next few weeks, I’ll be posting cool updates and Behind the Scenes stories and photos of the design and production of the new cookbook. The Lotus and the Artichoke – MALAYSIA After 3 successful Kickstarter projects and 3 internationally celebrated cookbooks, The Lotus and the Artichoke is back with a new cookbook... and back on Kickstarter! Earlier this year, I returned home to Berlin, Germany after 5 intense weeks exploring Malaysia, Singapore & Borneo: checking out the cities, cruising the coasts and countryside, island life during the wild Chinese New Year celebrations, staying in a rainforest treehouse, eating and cooking with the locals everywhere, and riding buses, trains, taxis, and boats all over the place. Since then, I’ve been recreating the insanely delicious eats, writing up new recipes inspired from the trip, spending hours at my art desk and computer with the illustrations and design, and photographing all the dishes for my next cookbook: The Lotus and the Artichoke – MALAYSIA: A Culinary Adventure with over 70 Vegan Recipes. My 4th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide: - 160 pages - with over 60 full page color photos - Personal stories, art, and recipes inspired by 5 weeks of travel in Malaysia, Singapore & Borneo - Explore amazing Malay, Chinese, and Indian cuisine from the fantastic foodie metropolises Kuala Lumpur & Singapore, culinary heritage highlights of Penang, rising star Ipoh, Sarawak’s quaint Kuching, the tribal highlands of Borneo and beyond - Everyday classics, mind-blowing mains, fabulous feasts, street food superstars, awesome salads & fresh treats, great snacks, and crazy delicious desserts - Discover new flavors, tasty spices, and easy, awesome 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! Pre-Order my MALAYSIA cookbook on Kickstarter Some of the recipes: - Kelabit Mango Salad - Shredded Beet & Coconut Salad - Cucumber Zucchini Salad - Acar - pickled vegetables - Urap - traditional veg side - Penang Laksa Soup - Curry Mee - Nonya Noodle Soup - Spicy Mushroom Noodle Soup - Wonton Soup - Popiah Rolls - Otak-Otak - steamed quiche pockets - Satay Skewers w/­­ peanut sauce - Serunding Kelapa - roasted coconut & spices - Sauce Kachang - satay sauce - Sambal Belachan - red chili sauce - Pineapple Pepper Chutney - homemade red curry rempah paste - vegan faux-fish sauce - super 5-spice powder - Nasi Lemak - coconut creamy rice & ginger lemongrass tofu - Nasi Kandar - Malay street food feast - Nasi Kerabu - herbs, spices & olive mushroom rice - Nasi Goreng - fried rice classic - Mee Goreng - fried noodles with vegetables & crumbled tofu - KLFC - Kuala Lumpur Fried “Chicken” - Mushroom Murtabak - stuffed, grilled Indian flatbread - Sayur Campur - mixed vegetables w/­­ dark soy sauce - Sayur Lodeh - mixed vegetables w/­­ coconut gravy - Kang-Kong Goreng - stir-fried spinach - Bao - steamed buns w/­­ spicy seitan - Assam Tofu Faux-Fish - Asian casserole - Crispy Curry Tempeh Cubes - Soya Rendang - Black Pepper Seitan - Eggplant & Okra Tomato Curry - Szechuan (Kung Pow) Seitan - Char Kuey Teow - stir-fried rice noodles - Hong Shao Rou - roasted jackfruit - Mushroom Manchurian - Roti Canai - red curry & flatbread w/­­ chutney - Banana Leaf - Indian curry meal - Gobi 65 - Indochinese batter-fried cauliflower - Punjabi Sizzler - Apam Balik - crunchy peanut pancakes - Cendol - shaved ice, green noodles & syrup - Kueh Dadar - green pandan crepes - Kueh Lapis - multi-color cake - Ondeh-Ondeh - sweet, chewy dumplings - Kuih Kodok - fried banana fritters - Chocolate Mint Cake - Lychee Banana Sorbet - Coconut Ice Cream - Iced Ginger Lime Soda - Purple Dream - ... and more! Pre-Order my MALAYSIA cookbook on Kickstarter The post MALAYSIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Bánh M? Tostadas

July 11 2017 Robin Robertson's Global Vegan Kitchen 

Bánh M? Tostadas East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. In this iteration, bánh m? ingredients find themselves on toasted tortillas instead of in a baguette to make Bánh M? Tostadas. Corn tortillas are usually used for tostadas, although wheat tortillas may be used if you prefer. Bánh M? Tostadas - 1 large carrot, shredded - 1/­­2 English cucumber, peeled, seeded, and chopped - 2 cups finely shredded cabbage - 1 cup fresh cilantro leaves - 1 to 2 tablespoons chopped pickled jalape?o chiles ((optional)) - 1 teaspoon dark (toasted) sesame oil - 1 tablespoon neutral vegetable oil - 2 garlic cloves, minced - 1/­­4 cup minced scallions - 1 1/­­2 teaspoons grated fresh ginger - 1 (8-ounce) package baked tofu, cut into thin strips - 3 tablespoons soy sauce - 3 tablespoons hoisin sauce - 2 tablespoons rice vinegar - 1 to 2 teaspoons sriracha sauce - 1 teaspoon sugar Tostada shells: - 4 to 6 corn or flour tortillas - 2 tablespoons grapeseed oil Toppings: - In a large bowl, combine the carrot, cucumber, cabbage, cilantro, and jalape?os, if using. Drizzle on the sesame oil and toss gently to combine. Set aside. - Heat the vegetable oil in a skillet over medium heat. Add the garlic, scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the soy sauce and mix well to coat the tofu. Set aside to cool. - In a small bowl, combine the remaining 2 tablespoons soy sauce, the hoisin, vinegar, sriracha, and sugar, stirring well to blend. Tostada shells: - Preheat the oven to 400°F. Arrange the tortillas in a single layer on two baking sheets. Brush both sides of each tortilla with oil. Bake for 5 minutes on one side, then flip the tortillas over and bake for 2 to 3 minutes longer, until crispy. Watch carefully so they dont burn. To assemble: - Evenly divide the tofu among the tostada shells. Top each with some of the vegetable mixture, then the sauce. Serve immediately. Excerpted from 100 BEST VEGAN RECIPES, (C) 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by Lucy Schaeffer. The post Bánh M? Tostadas appeared first on Robin Robertson.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome 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! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Summery White Bean ‘Tuna’ Sandwich

June 21 2017 Golubka Kitchen 

Summery White Bean ‘Tuna’ Sandwich This post was created in partnership with USA Pulses and Pulse Canada. Everything tastes better on the beach. The sun and saltwater create a special kind of exhaustion that will make even the blandest piece of food taste mind-blowing. When I was a kid, we were usually handed fresh peaches after a long, tiring swim. The peach juice would inevitably end up all over our faces and running down our arms, but no one cared because the way they tasted made the whole world go quiet. Those same peaches never seemed quite as delicious at home, and one year I even made a point of only eating them when at the seaside. Today’s sandwich can be eaten anywhere and anytime, but it will also make for one very special beach snack. The main component of the sandwich is a white bean ‘tuna’ that has all of the best flavor components of tuna salad, with a little summer flare from fresh cucumber and basil. When mixed with red onion, pickles, olives, sunflower seeds, herbs and a mayo-like sauce, white beans taste remarkably close to tuna salad, especially sandwiched between some bread. Once you have all your ingredients at the ready, the ‘tuna’ comes together easily, and the batch will last you for close to a week’s worth of sandwiches. It’s sturdy and portable, and as a bonus has none of that characteristic scent that follows a tuna sandwich lunch. It’s satisfying and nutritious too, since white beans (as well as all pulses, aka chickpeas/­­beans/­­lentils/­­dry peas) are protein and fiber-packed little superfoods. This year we are partnering with USA Pulses and Pulse Canada on sharing some tasty, simple recipes centered around pulses, as part of their Half-Cup Habit program. The goal is to kindly inspire you to include at least 1/­­2 cup of cooked pulses in your cooking a few days a week, for sustainable, nourishing and tasty meals. This sandwich is a good start :) Summery White Bean Tuna Sandwich   Print Serves: 3-4 Ingredients for the white bean tuna salad juice of half a lemon ¼ medium red onion - chopped ½ cup dried white beans (such as cannellini, navy, baby lima, etc.) - soaked overnight in purified water and cooked ½ cup chopped English cucumber ⅓ cup chopped pickles ⅓ cup chopped olives ⅓ cup toasted sunflower seeds ⅓ cup chopped dill and/­­or parsley 1 tablespoon capers 1 tablespoon nutritional yeast freshly ground black pepper handful basil leaves (optional) ½ teaspoon garlic powder (optional) ¼ cup mayo, or more to taste - recipe follows sea salt - if needed for the mayo 1 tablespoon Dijon mustard 1 tablespoon sweet miso paste 1 tablespoon sunflower butter or any nut/­­seed butter 1 teaspoon sriracha juice of 1 lemon or more if needed sandwich add-ins shredded red cabbage tomato slices more whole basil leaves sprouts or microgreens Instructions to make the white bean tuna salad Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients. Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread, with red cabbage, tomato, more basil, sprouts/­­microgreens, or any other favorite sandwich add-ins. to make the mayo Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency. 3.5.3226 You might also like... Kohlrabi Avocado Salad Warm Salad of Roasted Cauliflower, Grapes and Black Rice Lemon Tarts from Laura at The First Mess Ethiopian Injera with Mustard Lentils and Braised Cabbage .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Summery White Bean ‘Tuna’ Sandwich appeared first on Golubka Kitchen.

Vegan “Fish” And Chips

June 19 2017 Happy Cow veggie blog 

Everyone is familiar with fish and chips, a classic dish of English origin. And if youre a vegan who grew up eating this, youve probably been wishing you could recreate it! Well, Gaz over at Avant Garde Vegan has done just that! He has put together a great combination of plant-based ingredients to replicate this beloved dish and keep the fish happy! Awesome recipe, and a beautiful presentation. Take a look and see how its all put together: Read the recipe in full here. The post Vegan “Fish” And Chips appeared first on The Veggie Blog.

Nasi Goreng

March 23 2017 The Lotus and the Artichoke 

Nasi Goreng I couldn’t even tell you how many times I had Nasi Goreng while I was in Malaysia. It was definitely often. Like, really often. Not only is this traditional vegetable fried rice dish usually totally delicious, it’s also usually easy to find and (with little to no effort) a great vegan option. Pretty much everywhere I went in the five weeks in Malaysia, this dish was on the menu or easy to order at almost any restaurant. Especially out of the big cities and in the countryside - and particularly on the islands and beaches - this is a vegan/­­vegetarian stand-by that is never hard to find. (By the way, based on my travels, this is true for most of Southeast Asia, including Cambodia, Laos, Thailand, and Myanmar… but the dish is found under other names and with local flavors.) This becomes an almost daily meal, if vegan options are limited. On Pulau Pangkor, there were two food places (more shacks than restaurants) that served fantastic Nasi Goreng and vegetable fried rice. And in Borneo, staying in the Permai rainforest, the local restaurant and the nearby food court had vegetable fried rice, or Nasi Goreng. There were also many breakfast or lunch buffets at hotels and restaurants that had rice dishes like this. Contrarily, when in Penang and Kuala Lumpur I was usually so blown away by other vegan choices that I didn’t eat Nasi Goreng as often. Nasi Goreng’s flavors and textures forge powerful memories for anyone who’s been to Malaysia or Indonesia - or even just a Malaysian or Indonesian restaurant - whether vegan, vegetarian, or neither. Just as with so many classic recipes - from region to region and family to family this dish is made a million different ways. This is mine… inspired by so many excellent meals on my adventures. When I created this recipe for the Malaysia cookbook, I made sure to hit all the best, unique flavors in a good Nasi Goreng: Fresh galangal root (or ginger), lime juice, spicy chili, and a thin, tangy sauce provided by the mix of Shoyu soy sauce, vinegar, and citrus zest. I also round out the savory flavors with some sweetness. Traditionally in Malaysia, this dish would be served with just a bit of chopped vegetables (and way more rice). For my recipe, I’ve got a lot of the good stuff, included the crumbled tofu - which, by the way, replaces scrambled egg - sometimes found in traditional Nasi Goreng. By the way, I have many similar recipes inspired by other travels and other countries and cuisines - including: Cambodian Fried Rice, Mexican Magic Rice, and Vegetable Fried Rice from my World, Mexico, and Sri Lanka vegan cookbooks. After you’ve tried my Nasi Goreng, check out the other recipes and decide which country’s classic fried rice is your favorite. Nasi Goreng traditional vegetable fried rice recipe from The Lotus and the Artichoke – MALAYSIA available in English & German serves 2 to 3 /­­ time 40 min + - 3.5 oz (100 g) firm tofu - 1 cup (190 g) broken jasmine rice or short grain brown rice - 1/­­2 tsp sea salt - 1 2/­­3 cup (400 ml) water - 1 cup (100 g) chinese cabbage, cauliflower, broccoli or bok choy finely chopped - 1 medium (90 g) carrot finely chopped or sliced - 2-3 Tbs oil - 1 tsp sesame oil optional - 3 (50 g) spring onions chopped, separated into white ends and greens - 1 or 2 cloves garlic finely chopped - 1 large red chili finely chopped optional - 1/­­2 in. (1 cm) fresh galangal or ginger finely chopped - 1 tsp coriander ground - 1/­­2 tsp black pepper ground - 2 Tbs soy sauce (Shoyu) - 1 Tbs lime juice or lemon juice or 2 tsp rice vinegar - 1 tsp lime zest or lemon zest optional - 1 tsp sugar or agave syrup - 1/­­2 tsp sea salt - lime slices for garnish - Cut tofu in slabs, wrap in clean kitchen towel. Weight with heavy cutting boards to press out excess moisture. Let sit 20 min. Unwrap tofu and crumble into a bowl. - Wash and drain rice thoroughly. - Bring water to boil in a small pot. Add rice and salt. Stir. Return to boil. Reduce heat to low and cover. Simmer 12 to 20 min as needed. After water is absorbed, remove from heat. Fluff rice with a fork. Cover and let sit and cool, ideally an hour or more. - Heat oil in a large wok or frying pan on medium high. Add chopped spring onion ends, garlic, chili (if using), galangal (or ginger), ground coriander, and black pepper. Fry, stirring constantly, until lightly browned, 2-3 min. - Add chopped carrots. Fry, stirring constantly, 2-3 min. Add crumbled tofu. Mix well. Fry, stirring regularly, until tofu begins to turn golden brown, 3-5 min. Add chopped cabbage (or other vegetables). Fry, stirring constantly, until vegetables start to soften, 4-5 min. - Whisk soy sauce, lime (or lemon) juice, zest, sugar (or agave syrup), and sea salt in a small bowl. - Add cooked rice to frying vegetables. Mix well. Add soy sauce mix and spring onions greens. Combine well. Fry, stirring constantly until liquid has been absorbed and rice and vegetables are moderately browned, 5-7 min. Remove from heat. Cover until ready to serve. - Serve with lime slices. vegan recipe for Nasi Goreng from The Lotus and the Artichoke – MALAYSIA The post Nasi Goreng appeared first on The Lotus and the Artichoke.

Nasi Lemak

March 15 2017 The Lotus and the Artichoke 

Nasi Lemak In the five weeks that I spent exploring Malaysia, Singapore, and Borneo there were a few dishes that I just had to try whenever I had the chance. Nasi Lemak is a national favorite - and one of my favorites, too! The name technically means “fatty rice” but “creamy rice” sounds a least a little bit better. Traditionally, as with this recipe, Nasi Lemak is rice cooked in creamy, coconut milk - often along with fresh herbs and spices such as pandan (which you can replace with bay leaves if that’s what you’ve got.) The bright yellow hue comes from turmeric. Though it’s a breakfast dish, it can be eaten at any time of the day, and many variations cross firmly into Savory Culinary Territory. I eat this all times of the day: Breakfast, Lunch, Dinner, Snack, whatever! I tried Nasi Lemak in lots of places: Kuala Lampur, Penang, Malacca, and Singapore. Inspired by those dishes and their accompaniments - and my own imagination, I’ve created a complete meal set: Coconut Pandan Rice served with stir-fried Lemongrass Ginger Tofu, crunchy, charred Spicy Nuts, and a delicious sweet-chili sauce known as Sambal Belacan. These are actually four different recipes from The Lotus and the Artichoke – MALAYSIA which I’ve put together in this one post. You can of course substitute or simplify the dishes for a less involved meal set designed how you like it. Nasi Lemak is equally awesome even when it’s just served with the fresh cucumber, lime slices, and nuts. I love going all out and doing the Lemongrass Tofu cubes, too. Also, I find the hot, spicy Samabal Belecan completes the dish fantastically. How to eat it? Mix it up and eat it with your hands! Serve this meal set up on a banana leaf, wash your hands, mix everything together, and dive in… wild and forkless. (By the way, frozen banana leaves are often available at your local Asian import grocery shop. Just thaw them, rinse them, and eat off of them.) If you prefer a more modern approach: Make it all, arrange it perfectly on plates, eat it with a fork and spoon. It’s up to you! Nasi Lemak Malaysian Coconut Pandan Rice with Lemongrass Ginger Tofu, Spicy Nuts & Sambal Belacan recipes from The Lotus and the Artichoke – MALAYSIA serves 3 to 4 /­­ time 60 min Coconut Pandan Rice: - 2 cups (375 g) broken jasmine rice or basmati rice - 1 2/­­3 cup (400 ml) water - 1 2/­­3 cup (400 ml) coconut milk - 1/­­2 tsp sea salt - 1/­­2 tsp turmeric ground - 2 pandan leaves or bay leaves - fried onions for garnish - 1/­­2 small cucumber sliced - lime slices for garnish - Rinse and drain rice thoroughly. - Bring water and coconut milk to low boil in a medium pot with good lid. Stir in rice, salt, turmeric, and pandan (or bay leaves). Return to simmer. Cover and steam until most liquid is absorbed, 12-15 min. Remove from heat. Stir a few times. Cover and let sit 10 min. Remove and discard leaves before serving. - Garnish with fried onions, cucumber, and lime slices. Lemongrass Ginger Tofu: - 14 oz (400 g) firm tofu cut in cubes or strips - 1 1/­­2 cups (200 g) pineapple chopped - 1 Tbs oil - 2 shallots finely chopped - 2 cloves garlic finely chopped - 2 stalks lemongrass finely chopped - 3/­­4 in (2 cm) fresh ginger finely chopped - 1 tsp coriander ground - 1 Tbs lime juice or lemon juice - 1 Tbs soy sauce (Shoyu) - 1/­­4 tsp sea salt - fresh coriander or parsley leaves chopped, for garnish - Cut tofu in slabs and wrap in clean kitchen towel. Weight with a heavy cutting board and press out extra moisture, 15-20 min. Unwrap and cut in cubes or strips. - Heat oil in a large frying pan or wok on medium high heat. Add chopped shallots, garlic, lemongrass, ginger, and ground coriander. Fry, stirring constantly, until shallots being to soften and brown, 2-3 min. - Add tofu cubes. Mix well. Fry, stirring regularly, until tofu cubes are golden brown and crispy on the edges, 5-8 min. - Add chopped pineapple, lime (or lemon) juice, soy sauce, and salt. Fry, stirring regularly, another 5-10 min. Remove from heat. Spicy Nuts: - 1/­­2 cup (50 g) peanuts - 1/­­2 cup (50 g) cashews - 1/­­2 tsp chili powder or paprika ground - 2 tsp coconut sugar - 1/­­4 tsp sea salt - Heat a medium frying pan on medium heat. Dry roast peanuts and cashews, stirring regularly, until light golden brown and dark spots begin to appear, 4-7 min. Do not burn. - Add chili powder (or paprika), sugar and salt. Mix well. Continue to cook another 2-3 min, stirring constantly, until sugar has melted and nuts are well coated. Remove from heat. Allow to cool. Sambal Belacan: - 2-3 Tbs vegetable oil - 5 large (90 g) red chilies chopped - 2 cloves garlic chopped - 1 Tbs soy sauce (Shoyu) - 1 Tbs rice vinegar - 1 Tbs lime juice or lemon juice - 1 Tbs coconut sugar - 1/­­4 tsp sea salt - Blend all ingredients in a small food processor or blender until smooth, adding more oil (or some water) as needed. - Heat a small frying pan on medium heat. Add blended spice paste to pan and fry, stirring regularly, until sauce darkens, thickens, and oil separates, 8-12 min. vegan recipes from The Lotus and the Artichoke – MALAYSIA (available as printed cookbook & ebook in English & German) The post Nasi Lemak appeared first on The Lotus and the Artichoke.

Kale Supersmoothie

February 8 2017 Veganpassion 

Kale Supersmoothie Good morning lovelies! Sooo many people around me are still sick or sick again. Sending lots of greetings and love to all of you who are sick as well. To get all of you guy back on track there's this little power weapon: kale!!! Local, green and delicious! With a sweet kind of flavour it matches perfectly to sweet and savoury dishes and it supplys extra vital material for your everyday life :-) Inspired by kale I'm sending a super green smoothie recipe to you

1 Christmas - 4 menus

December 23 2016 Veganpassion 

1 Christmas - 4 menus It's that time of the year again. Christmas has come. Time to relax, enjoy the peace and family time while baking cookies. With the warmth of a chimny spreading through the room. It's a time to introspect and value the quiet. Sense of wholeomness that each day brings. I always get excited for Christmas. Not only because of the iceflowers on the windows, the sugar frosted trees and the gleaming leaves in the morningdew. I love the family time spent at the dinner table that the season brings. Even if you cant always tell with me, food is there to be enjoyed and what better way to do it than to do it at an oaktable surrounded by the people you love. It's because of that reason, that I created four whole menus for you this year. From easy and fast meals to gourmet cooking; these meals will hopefully contain something for everyone, because there's no better time to enjoy a happy wholesome vegan meal than now. What are you guys planning in eating on Christmas? I'm so excited to hear which ideas you guys bring to the table whether is be an exravagant classic meal or something quick and easy. Who's swinging the cooking spoon in your kitchen on Christmas eve? Menu 1: Easy Peasy Quick and easy. Making a meal for the whole family in the blink of an eye. Soup and tart are easy to prepare and the one pot pasta basically cooks itself. Beetroot Almond Soup with roasted chickpeas One Pot Pumpkin Pasta Banana Choc Tarte Menu 2: Around the world To Asia and back please. This menu seduces everyone with its colorful flavours and ingredients. An eating experience for everyone set up in a"selfserve" manner.  Quinoa Rolls with Butternut Green Thai Curry Curcuma Pumpkin Semolina  with Berries Menu 3: Jolly xmas Christmas happy and healthy. Not in the mood to be stuffed, but rather enjoy a nutritient rich meal? This Menu is rich in proteins and packed full with healthy ingredients. Raw Cheese Green Bowl Açai Cheesecake Menu 4: Christmas Gourmet For really enjoying a meal and showing the vegan delicousness off to the whole family. This meal will certainly allow you to impress everyone. Hobbycooks and homemakers will thrive with joy while cooking this meal Baked Persimmon Red Cabbage Salad Porcini Risotto with Beetroot Balls Aquafaba Gingerbread Mousse I hope you guys have lots of fun preparing these meals, which hopefully include something for everyone. If you guys have requests or ideas for new recipes, let me know in the comments. Hugs and love to all of you and have a happy fourth Advent.

MALAYSIA cookbook released

November 1 2016 The Lotus and the Artichoke 

MALAYSIA cookbook released Last week the printer delivered my new MALAYSIA cookbook! I’ll be busy packing Kickstarter orders and other pre-orders of the German and English books and going to the post office for the next few weeks. All the pre-orders and reward packages should arrive in time for the holidays. If you missed the Kickstarter, you can still get my new book: ORDER: The Lotus and the Artichoke – MALAYSIA vegan cookbook: - direct from publisher Ventil Verlag: DEUTSCHE Ausgabe /­­ ENGLISH edition - from amazon.de: DEUTSCHE Ausgabe /­­ ENGLISH edition - from Book Depository - worldwide (coming soon) - OR order a *signed* copy (eng/­­deutch) directly from me includes e-book, stickers & bookmarks! p.s. The Lotus and the Artichoke MALAYSIA e-book will be officially released in mid-November. On Wednesday, Nov 2, 2016 at 11 am NYC (EST) /­­ 4 pm BERLIN (CET/­­GMT+1) I’ll be on KICKSTARTER LIVE again. Join me and the Kickstarter crew and listen to me tell all about how I turned my kitchen into a cooking show studio with their new live video stream feature. During my successful 30 day crowdfunding campaign I did two live cooking demos with recipes from The Lotus and the Artichoke MALAYSIA: Mee Goreng (fried noodles) & Penang Laksa (noodle soup). Click here to watch the Nov 2 show (FREE) & submit your questions for me to answer! The post MALAYSIA cookbook released appeared first on The Lotus and the Artichoke.

Flammkuchen with Squash and Chanterelles

September 12 2016 seitan is my motor 

Although we are still enjoying some unusually hot days, autumn produce has been entering the stores, especially pumpkins and squashes. (Which we also call pumpkins in German. I neer know what’s what in English.) Every year I discover a new variety. And even though there is no need for hot soup yet, I bought aRead more The post Flammkuchen with Squash and Chanterelles appeared first on seitan is my motor.

Chilled Glass Noodles with Snow Peas

July 13 2016 Robin Robertson's Global Vegan Kitchen 

Chilled Glass Noodles with Snow Peas  I just realized it’s been over a month since my last post — I guess I must be really busy or having a lot of fun.  Actually, it’s been a little of both.  During these hot summer days I’ve been favoring chilled make-ahead meals that I can get ready in the morning.  It’s great to have a satisfying meal ready to eat at the end of the day. One of my favorites is this recipe for Chilled Glass Noodles with Snow Peas and Baked Tofu.  The recipe is from my latest book, 100 Best Vegan Recipes. (Thanks to Zsu Dever for the photo.) This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame. You can make your own marinated baked tofu or buy it ready-made at well-stocked supermarkets and natural foods stores. Look for one marinated with Thai or Asian flavors for best results. If youre not a fan of tofu, leave it out and add cooked shelled edamame instead. (You can also sub other veggies for the sno peas — it’s great with lightly steamed broccoli!) Here’s the recipe.  I hope you enjoy it!   CHILLED GLASS NOODLES WITH SNOW PEAS AND BAKED TOFU This recipe is from 100 Best Vegan Recipes by Robin Robertson (c) 2016. 4 ounces glass noodles 1 (8-ounce) package marinated baked tofu, cut into 1/­­2-inch dice (or 1 1/­­2 cups cooked shelled edamame) 1 1/­­2 cups snow peas, trimmed and diagonally cut into 1-inch pieces (lightly blanched, if desired) 1 English cucumber, peeled, seeded, and thinly sliced 1 carrot, grated 1/­­4 cup minced scallions 2 tablespoons chopped fresh cilantro 1/­­2 cup unsalted roasted peanuts, crushed or chopped 3 tablespoons dark (toasted) sesame oil 2 tablespoons fresh lime juice 2 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 garlic clove, minced 1 teaspoon sugar   - Bring a saucepan of water to a boil. Add the noodles and remove from the heat. Let the noodles soak in the hot water until soft, 8 to 10 minutes. Drain well and rinse under cold water. Cut the noodles into thirds and place them in a large bowl. Add the tofu, snow peas, cucumber, carrot, scallions, cilantro, and peanuts. Set aside. - In a small bowl, combine the sesame oil, lime juice, vinegar, soy sauce, garlic, and sugar, stirring to blend well. Add the dressing to the salad and toss gently to combine. Refrigerate for at least 30 minutes to chill before serving.     The post Chilled Glass Noodles with Snow Peas appeared first on Robin Robertson.


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