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Vegan Pesto Pizza Rolls Recipe

February 6 2020 Vegan Richa 

Vegan Pesto Pizza Rolls RecipeThis Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. Jump to Recipe Vegan Pesto Pizza Rolls – the perfect recipe for entertaining! These Vegan Pesto Pizza Rolls are a great appetizer or fun alternative to regular pizza if you want to change things up and surprise your guests with something special yet familiar. You can eat them as-is or dip them into some homemade marinara or pizza sauce. Either way, theyre like a mini-trip to Italy! Super flavorful, packed with Mediterranean flavor and soft and pillowy on the inside. INGREDIENTS USED IN THESE VEGAN PIZZA ROLLS RECIPE AND SUBSTITUTIONS - The dough for the pizza rolls uses active dry yeast, water, flour and semolina as the main ingredients. - As a short-cut, you can use any plain pre-made pizza dough here too. - The filling is a flavorful combination of homemade vegan pesto and sauteed mushrooms, flavored with onion, garlic, and oregano.  I like to add some crushed red pepper,  for a bit of heat. The thick mixture tastes amazing and is not very chunky, making it easy to roll the dough up and slice it like cinnamon rolls. You can also some vegan cheese for that pizza feel. Optional but 100 % recommended. - As a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins. How to make this Vegan Pizza Rolls Recipe – Step by Step: Start with the pizza dough: 1. Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. 2. Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. 3. Cover the bowl and let it sit to rise for 30 mins. Make the fillings while the dough is resting: 4. Meanwhile, heat a skillet over medium heat. Add oil, onion, and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic, and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. 5. Make the vegan pesto if you haven’t made it already using this recipe.  6. Uncover the dough. Add oil and a tbsp of flour and punch the dough down and make a flat disc. Use flour to roll it out to 15 by 10 inches. 7. Spread the pesto all over the rolled out dough. 8. Sprinkle the dough with the mushroom mixture. Top with some red pepper flakes for a bit of heat and sprinkle with vegan shredded mozzarella, if you like your rolls cheesy. 9. Roll the dough up into a roll, like when making cinnamon rolls, and seal the ends. Slice the dough roll into pizza rolls using a sharp kitchen knife and place them in a greased baking dish. 10. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins.  Tip: Check the center of one of the middle rolls, and if the middle does not still feel soft and doughy, then remove the pan from the oven. 11. Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and fresh basil if needed. Serve warm with olive oil or pizza sauce What goes well with Pesto Pizza Rolls? But what can you serve alongside that delicious pizza that plays the perfect supporting role? What about some roasted greens – like green beans, caramelized brussels sprouts, asparagus or a light and a bright side salad? Can I make these Vegan Pizza Rolls ahead of time? Yes, these vegan pesto pizza rolls can be made ahead. Once sliced and placed in a baking dish, you can keep the rolls refrigerated overnight. Cover tightly and store. Remove from the fridge and let sit on the counter for an hour to warm and rise. Then bake and serve. To store them, place in the fridge for up to 5 days or freeze them in the back of your freezer for up to a month.   More vegan bread and rolls recipe from the blog: - Vegan Pizza Rolls - Sweet Potato dinner rolls - Pumpkin Cornbread - Pull-Apart Pizza Bread - Pumpkin Sage Biscuits - 100% Whole Grain Dinner Rolls - Gluten-free Jalapeno Pepperjack Biscuits GF - Gluten-free Garlic Dinner Rolls GF Vegan Pesto Pizza Rolls This Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. - 3/­­4 cup warm water - 2 tsp active dry or instant yeast - 1 tbsp flour - 2 tbsp semolina flour - 1/­­2 tsp salt - 2 cups flour - 1 Tbsp olive oil (divided) Mushroom Mixture: - 1 tsp oil - 1/­­2 cup sliced onion - 7 oz sliced mushroom - 1/­­4 tsp salt - 1/­­2 tsp dried oregano - 1/­­2 tsp garlic powder Other Toppings - 4 tbsps vegan pesto (see notes ) Optional - fresh basil - vegan mozzarella (shredded) - red pepper flakes -  For the rolls: -  Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. -  Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. -  Cover and let the dough sit to rise for 30 mins. Make the fillings: - Meanwhile, heat a skillet over medium heat. Add oil, onion and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. -  Make the pesto using this recipe if you haven't prepared it already. Assemble: -  Uncover the risen dough. Add oil and a tbsp of flour and punch the dough down and shape it into a flat disc. Use flour to roll it out to 15 by 10 inches thick. -   Spread the vegan pesto all over the rolled out dough. -  Sprinkle the dough with the sauteed mushroom mixture. Add some red pepper flakes and vegan shredded mozzarella, if you want. -  Roll it all up and seal the ends. Slice the dough roll into pizza rolls and place them in a greased baking dish. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins. Check the center of one of the middle rolls, and if its not doughy, then remove the pan from the oven. -  Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and some fresh basil if you like. Serve warm with olive oil or pizza sauce - As a short-cut, you can use any plain pre-made pizza dough here too. - For a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins.     The post Vegan Pesto Pizza Rolls Recipe appeared first on Vegan Richa.

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

Mushroom Tempeh Stroganoff

January 18 2020 Golubka Kitchen 

Mushroom Tempeh Stroganoff I really love January. To me, this month has a bright and sparkling clean feel to it. And even though the start of a new year is purely symbolic, it can be such great time to set some concrete intentions and start making lasting changes or small steps in a new direction. This year, much like the past few years, I’m inspired to simplify, minimize, and really think about the things that I bring into my life, and my impact as a consumer. In the past few years, we’ve tackled food waste and figured out a way to compost food scraps that’s sustainable for us. We’ve also done away with a lot of store-bought household products like paper towels and most single-purpose cleaning products, but there is still a lot of work to do in that area. Of course I find that cooking at home is always a top priority when it comes to simplifying in a sane way. Being prepared, having tried and true recipes and techniques under my sleeve, and having some trusted meal components stocked in the fridge or pantry always leads to less stress, less waste, and more enjoyment throughout the week. This Mushroom Tempeh Stroganoff doesn’t have any particular ties to these January musings, beside the fact that it’s a cozy, wintery recipe that I’ll gladly plan to cook on any given week this winter. It’s a nostalgic flavor for us, since our family in Russia cooked it quite a bit, but we think that this plant-based version is even better than the original :) Below I’m sharing some of my plans, projects I’d like to tackle, and resources that I’ve found to be super inspiring when it comes to simplifying, minimizing my impact and beyond. Would love to hear yours! Goals: projects I’d like to tackle and a few (small but impactful) new habits I’d like to form this year – Stop buying single-purpose household cleaning products and make my own, super simple ones (key words: super simple). I already do this by making a 1 part vinegar, 1 part water all-purpose cleaner that I use on pretty much all surfaces. I sometimes infuse the vinegar with citrus peels for a week or add a few drops of essential oils for a more refreshing scent. That cleaner works really well for most things. But I’d like to make a few more site-specific mixes as well, since I sometimes panic and end up buying some shower cleaner I don’t actually need. Simply Living Well is an amazing resource for easy, home-care recipes. I’m going to make this shower spray, this floor cleaner, and this glass/­­window cleaner. All those recipes have really basic, interchangeable ingredients, which keeps them from being overwhelming. Please let me know if you have a favorite homemade laundry detergent recipe – still trying to figure that one out. – Repair things I have before buying new. I’ve always liked doing stuff with my hands, so for me this is an inherently relaxing activity that I’d like to make more time for. Right now, our linen duvet cover has decided to rip in many places at once, and instead of buying a new one, the plan is to mend it properly with tonal patches, which can look really cool. Julie O’Rourke has a super comprehensive darning and mending tutorial here in her IG stories (just flip through the doll-making part). Her whole account is super dreamy as well. – Make a pot of beans every single week. I’ve noticed that every time I make a big batch of beans, I end up thanking myself over and over again for all the easy meals I’ve made possible with that one step. I like to cook the beans with aromatics so that I also end up with a delicious broth that I can either eat with the beans or use later for soups, etc. Different kinds of beans yield such different flavor/­­cooking potential, so it’s easy to switch them up every week without getting bored. For example, I cook chickpeas with aromatics, then have them for dinner in their broth with greens and maybe other veggies wilted in. I freeze some of the broth to use later as veggie stock. I then eat the chickpeas as is in veggie bowls/­­salads, make hummus with them, marinate them, make crispy chickpeas, or make falafel/­­veggie burgers. You can of course do all of this with canned beans, but home-cooked ones are much tastier, more cost effective, less wasteful if you buy them in bulk, and the broth that you get from cooking them is super valuable! If I find that I can’t use up all of the beans, I just freeze them in their broth and again set my future self up for success. We have a lot of meal plans centered around whole pots of beans here. Inspiring Resources: – 75 Ways to Create a Low-Waste Home from Simply Living Well and Zero Waste, Plastic Free Alternatives Master List from Paris to Go are chock-full of ideas to slowly chip away at. – Jessie’s Produce Prep Ebook is such a wonderful guide to reducing food waste and enjoying the abundance of the plant food world. – Mama Eats Plants is the queen of low-waste living, vegan cooking, and a generally mindful lifestyle. – Live Planted is a great, short-format podcast about a practical approach to a low-waste lifestyle and much more. – This One Part Podcast interview with Kathryn Kellogg of Going Zero Waste is so full of positivity and details some actionable steps most of us can implement to decrease waste. Mushroom Tempeh Stroganoff   Print Serves: 4-6 Ingredients 1 8 oz package tempeh - crumbled 2 teaspoons tamari 1 teaspoon maple syrup ½ cup cashews - soaked to soften if no high-speed blender 1 tablespoon white or chickpea miso 1 tablespoon Dijon mustard 1 teaspoon apple cider vinegar 1 cup purified water sea salt black pepper avocado oil or other cooking oil of choice 1 yellow onion - diced 4 garlic cloves - minced 2 tablespoons chopped fresh rosemary 1 tablespoon tomato paste pinch of red pepper flakes (optional) 6 oz portobello mushroom caps (about 3 medium) - sliced into long strips ½ cup red wine 10-12 oz any pasta of choice fresh parsley - for serving (optional) Instructions Put the crumbled tempeh in a bowl. Pour the tamari and maple syrup over it, mix and let sit while making the cashew sauce. In an upright blender, combine the cashews, miso, mustard, apple cider vinegar, water, and salt and pepper to taste. Blend until very smooth. Taste for salt and pepper, adjust if needed. Set aside. Heat some oil in a large sauté pan over medium heat. Add the tempeh and stir once to coat with the oil, then let sit uninterrupted for 2-3 minutes, until the undersides are browned. Mix and let sit again for another 3-5 minutes, until browned. Push the tempeh to one side of the pan, if your pan is large enough, or transfer back to a bowl and set aside until later. Add more oil to the pan. Add the onions and a pinch of salt, and sauté for 7-8 minutes, until the onions are translucent. Add the garlic, rosemary, tomato paste, and red pepper flakes, if using. Stir until the garlic is fragrant, about 30 seconds. Add the mushrooms, along with another pinch of salt. Sauté until the mushrooms are browned and all the liquid that they release has evaporated, about 8-10 min. Mix the tempeh back in. Add the wine, bring it up to a simmer, and let reduce for about 3 minutes. Add the cashew sauce, stirring it and letting it warm through for a few minutes. Taste for salt and adjust if needed. Meanwhile, cook the pasta al dente in well-salted water, according to the directions on the package. Reserve about 1 cup of starchy pasta water for thinning out the sauce. Drain the cooked pasta and add it to the pan with the stroganoff. Start mixing the pasta with the sauce, adding splashes of the starchy pasta water to thin out the sauce and to get it to stick to the pasta, as needed. Enjoy right away, garnished with parsley, if using. 3.5.3226 The post Mushroom Tempeh Stroganoff appeared first on Golubka Kitchen.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

Coconut Noodle Soup Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re all ready for some deeply nourishing, veggie-heavy meals right about now. I recently made something similar to this noodle soup for dinner and shared it on IG Stories, and got so many inquiries about the recipe. So here it is but a little more intentional and less off the cuff (directly inspired by the Thai soup Tom Kha Gai). It’s seriously my favorite thing to eat right now – the balance of coziness from the noodles and coconut milk and the healthfulness from all the ginger, garlic, mushrooms, and veggies gets me every time. Don’t let the list of ingredients deter you, this soup is very easy to make. It’s all about building flavor in the broth, which starts with the power combo of onion, chili, garlic, and ginger. The broth gets finished off with a touch of coconut milk, which really rounds out its gingery and garlicky intensity and makes it perfectly creamy. It is SO GOOD – I could seriously drink it for every meal this January. We then cook some veggies and mushrooms directly in the broth and serve everything over noodles, garnished with tons of cilantro, scallions, squeezes of lime juice, and crushed nuts. We hope that you’ll give this a try, it’s a real winner! Coconut Noodle Soup   Print Serves: 4-6 Ingredients 1 tablespoon coconut oil or avocado oil 1 yellow onion - diced 1 small chili pepper - sliced and seeded if preferred sea salt 2 piece of ginger - minced or grated 6 garlic cloves - minced 4-5 kaffir lime leaves (optional but highly recommended) zest from 2 limes 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth) 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks 3.5 oz shiitake mushrooms - stemmed and sliced 1 teaspoon coconut sugar 1 13.5 oz can full-fat coconut milk juice from 1 lime, plus more lime slices for garnishing 8 oz vermicelli rice noodles or other noodles of choice green onion - sliced, for serving cilantro - for serving crushed cashews or peanuts - for serving (optional) chili flakes - for serving (optional) Instructions Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil. Add the sweet potato/­­squash/­­carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/­­squash/­­carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed. Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy! Notes - If you are sensitive to spice, omit the chili pepper and flakes. - Kaffir lime leaves are a life-changingly delicious ingredient, and we really recommend seeking them out. Look for them at Asian/­­Indian markets - they are often sold frozen. You can also find them dried. - This recipe is highly customizable! You can add all kinds of veggies. Here are some ideas: -baby bok choy or spinach -zucchini -spiralized daikon radish -bell pepper -basil -other mushrooms like maitake or crimini, etc. 3.5.3226 Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Coconut Noodle Soup appeared first on Golubka Kitchen.

Vegan Miso Kale Scalloped Potatoes

November 27 2019 Golubka Kitchen 

Vegan Miso Kale Scalloped Potatoes Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly means the world to see you guys enjoying it. And in case you missed it, we just released an ebook, filled with our favorite vegan and gluten-free dessert recipes that are great for the holidays and beyond. You can learn more about it and buy yours here. And these potatoes! There’s no such thing as too many ideas for carby vegetable sides in our book, and this one is so tasty. We layer thinly mandolined potatoes with silky kale and bake them in a miso-pine nut sauce, until golden and crispy on top and soft and creamy inside. The result is pure coziness. Wishing all our American friends a great holiday and a great rest of the week to everyone else

The One Ingredient You Should Be Adding to All Your Plant-Based Recipes

November 4 2019 Meatless Monday 

The One Ingredient You Should Be Adding to All Your Plant-Based RecipesWere all familiar with the four basic tastes -- sweet, salty, sour, and bitter -- but umami, the mysterious fifth taste, remains an enigma. Umami is responsible for giving foods their deep, savory flavor. When used properly, umami adds a pleasant richness to plant-based meals, balances the natural bitterness of nutrient-dense vegetables, and simplifies cooking by reducing the need for salt and other flavor-enhancing ingredients. Umami can be found in everything from corn, tomatoes, and mushrooms to aged cheeses, nori and soy sauce. While its easy to find foods that contain umami, its not always as simple to coax that savory flavor out of them, which is why umami remains an underutilized culinary tool in many home kitchens across America. Thats why the team at Meatless Monday was so thrilled to work with Yondu Vegetable Umami to develop a free, downloadable e-cookbook complete with umami-rich plant-based recipes. When scrolling through the recipes, youll see the breadth and versatility of this one simple ingredient. But tasting is believing. For starters, try this super simple 3-Minute Veggie Soup , which includes aromatic leeks, sugary snap peas, cool slices of fennel, and a couple of tablespoons of vegetable umami. At only 54 calories per serving, its a nice, light way to open a meal. Catering to a crowd? Pulse together a creamy Minted Pea and Walnut Dip in a matter of minutes. Have some leftover cauliflower? A spattering of chili flakes and lemons zest, along with a drizzle of olive oil and umami will transform this simple vegetable into a Quick Roasted Cauliflower worthy of any restaurant menu. To celebrate the cookbook release, Yondu is giving away 50 free bottles of their vegetable umami. All you have to do is click the link HERE and sign up, but move quick -- its first come first serve. And if you missed the giveaway, Yondu is also offering a coupon code for 50% off your order! Use code: 50umamimeals.   Download your free copy of the e-cookbook HERE and click over to Amazon to purchase a bottle of Yondu, $8.99 (lasts quite a while). Thanks to Yondus vegetable umami, you can effortlessly add a richness to any of your Monday meals. Need more inspiration? Check out Yondu.Us for more recipes. Tag @MeatlessMonday and @Yondu.USA in your umami food posts and share the e-cookbook link with friends and family to inspire easy Meatless Monday meal ideas. The post The One Ingredient You Should Be Adding to All Your Plant-Based Recipes appeared first on Meatless Monday.

Kid-Friendly Peanut Butter Noodles

October 7 2019 VegKitchen 

Kid-Friendly Peanut Butter Noodles This basic recipe for peanut butter noodles is designed for kids whose preferences run to milder flavors, but adults can enjoy this as well! Spice up their portion with hot sauce--such as Sriracha--or dried hot red pepper flakes and a sprinkling of scallion. These kid-friendly Peanut Butter Noodles are good at room temperature as well as served warm. The post Kid-Friendly Peanut Butter Noodles appeared first on VegKitchen.

Summer Squash Caviar

July 18 2019 Golubka Kitchen 

Summer Squash Caviar Summer Squash Caviar is a lovely Russian vegetable side that offers the perfect way to utilize all the summer squash and zucchini that is so abundant at this point in the summer. I’ve been overwhelmed with the beauty and variety every time I’ve made it to the farmers market lately: regular zucchini, white or yellow zucchini, yellow summer squash, two-tone zephyr squash, pattypan, etc. etc. Most of the time, I like to slice them thin and simply sauté in olive oil with salt and pepper. But I also tend to buy way more squash than I need, since they’re all so pretty and I convince myself that I have to try every kind, and this ‘caviar’ is the perfect recipe for those situations. To us, the flavor of summer squash caviar is extremely nostalgic. Growing up in the Soviet Union and Russia, it was a spread that you could without fail expect to find jarred at the store, and you could always count on the flavor to be consistently delicious. Some people made it at home, and the home recipes usually vary a bit from family to family. Generally, it involves slowly stewing summer squash/­­zucchini, tomatoes, onions, carrot, and garlic in a pan, until all the vegetables melt together, caramelize, and develop an amazing savoriness and depth of flavor. The result is delicious warm, but even better cold. It’s mostly enjoyed spread on top of bread (or sometimes bread gets dipped in it), since something magical happens when the juices of the caramelized vegetables get sopped up by a piece of bread. Most modern recipes for summer squash caviar involve a blender, but we’ve found that it’s not really needed here. Once the vegetables stew for a while, they’re soft enough to gently mash with a potato masher. And even though the store-bought summer squash caviar of our childhoods was quite smooth, we really enjoy leaving the homemade version slightly chunky. This makes the whole recipe a one-pan affair, which is always a bonus. We hope you’ll give it a go! Summer Squash Caviar   Print Serves: 2-3 cups Ingredients 2 medium tomatoes 2 tablespoons olive oil 1 yellow onion - chopped 1 medium carrot - peeled and grated sea salt freshly ground black pepper 2 cloves garlic - minced pinch of red pepper flakes 1 teaspoon tomato paste 2.2 lbs (about 3 large) summer squash and/­­or zucchini - finely cubed 1 teaspoon coconut sugar or other sugar of choice Instructions Place the tomatoes in a medium pot of boiling water for about 30 seconds, this will make it easy to remove their skins. Remove the tomatoes from the pot, let cool a little, peel off the skins and discard. Slice the tomatoes in half, scoop out all of the seeds and discard them. Finely cube the tomatoes. Warm the oil in a large pan over medium heat. Add the onion, carrot, a pinch of salt and black pepper, and sauté for 7-10 minutes, until soft. Mix in the garlic and red pepper flakes. Turn the heat down to a medium low, cover the pan, and let the vegetables stew slowly for 10 minutes, stirring periodically. Mix in the chopped tomatoes and tomato paste, cover, and let stew for another 10 minutes. Add the summer squash/­­zucchini and another pinch of salt, cover, and let stew for 30 minutes, mixing periodically. The squash should release enough water, but if the pan gets too dry, add a small splash of water to get things going. Mash the vegetables with a potato masher right in the pan, until mostly smooth with some chunks throughout. Mix in the sugar. Cover and let stew for another 10 minutes. Remove the lid, turn the heat up to medium, and let any remaining water cook off, stirring periodically. This should take 10-20 minutes. Taste for salt and adjust if needed. Let cool, transfer the caviar to an air-tight container and keep refrigerated. 3.5.3226 The post Summer Squash Caviar appeared first on Golubka Kitchen.

No Bake Sunbutter Granola Bars

June 28 2019 Vegan Richa 

No Bake Sunbutter Granola BarsNo Bake Sunbutter Granola Bars. These 5 Ingredients Sunbutter Oatmeal Bars are great for snacking. Freezer friendly and versatile. Vegan Glutenfree Nutfree Soyfree Recipe Jump to Recipe I always need some snack things around esp when getting out for a while. As soon as I am in the car, I need to snack! These Snack Bars come in very handy. They need just 5 ingredients, take 10 mins of active time and are freezer friendly, so you can grab one right out of the freezer when needed and also carry them around the whole day. Hubbs carries them on his hikes too. You can add more seeds, nuts, dried fruit to make a heartier granola bar. These simple oatmeal bars have Oats that get toasted lightly. Then the sun butter is heated and mixed with maple syrup. Vanilla or spices for flavor and oats are mixed in. The mix is then pressed into a pan. Melted chocolate is drizzled on top and then the bars are frozen to set and easy slicing. Use other nut butters if needed, and other grain flakes if avoiding oats. Shape the mix into balls for a different form factor. Lets make these sunbutter oatmeal bites!Continue reading: No Bake Sunbutter Granola BarsThe post No Bake Sunbutter Granola Bars appeared first on Vegan Richa.

Fudgy Sweet Potato Brownies

May 1 2019 Golubka Kitchen 

Fudgy Sweet Potato Brownies I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless, and pretty lightly sweetened. They depend on steamed sweet potato for much of their fudgyness and even some of their sweetness. In other words, they’re pretty virtuous as far as brownies go. But not too annoyingly so, since they’re still plenty delicious. They’d make for a great lunchbox snack for kids or a midnight bite for students. They freeze well, too, so it’s good to keep a batch in the freezer to satisfy any kind of sweet tooth emergency. We are huge fans of using sweet potatoes as an ingredient for good vegan desserts – see these truffles, this pudding, and this nougat. They do so many things: they bind, contribute moistness, add a bit of sweetness, but also largely act as a blank flavor slate. We are currently obsessed with steamed sweet potatoes and found that that method of cooking works beautifully for these brownies. Sweet potatoes come out incredibly silky when steamed, and the process also hydrates them quite a bit, which is crucial for that fudgyness in the brownies. Steaming generally cooks sweet potatoes faster than roasting them, so that’s another little bonus. Just a note that we used a Japanese, white-fleshed sweet potato for this photoshoot because that’s all they had at the store somehow. You can definitely use a regular, orange sweet potato. Hope you’ll give these a try! Have a great rest of your week :) Fudgy Sweet Potato Brownies   Print inspired by Minimalist Bakers black bean brownies Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1 medium sweet potato - steamed until fork-tender and peeled 3 tablespoons olive oil or soft coconut oil, plus more for oiling the tin ½ teaspoon vanilla extract ¾ cup cocoa powder ¼ cup + 3 tablespoons coconut sugar 1½ teaspoons baking powder generous pinch of sea salt dairy-free dark chocolate chips - for topping optional: nuts, and/­­or coconut flakes - for topping (we also used rose petals, which should be added after baking) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with olive oil or soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the sweet potato until smooth. You should have about 1¾ - 2 cups of sweet potato flesh. Add the oil, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Top each brownie with some chocolate chips and any other topping of choice, if using. Place in the oven and bake for 28-30 minutes, until the brownies are dry to the touch on the outside but still quite fudgy inside. Let cool for at least 20 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. Notes These brownies are very mildly sweetened. If you prefer a sweeter brownie, I would recommend adjusting the amount of sugar to a full ½ cup. Since this is vegan batter, you can also safely taste it for sweetness before baking and adjust as needed. 3.5.3226 The post Fudgy Sweet Potato Brownies appeared first on Golubka Kitchen.

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

Mango Lassi Chia Pudding + Giveaway

March 27 2019 Golubka Kitchen 

Mango Lassi Chia Pudding + Giveaway We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spice collective Diaspora Co. on our self-care series and fell in love with Sana and her mission. We were also lucky to get to try their organically farmed, heirloom turmeric and can safely say that it’s next level in every way. It looks like dusted gold and tastes incredibly potent, like the freshest powdered spice we’ve ever tried. We’re so happy to host a giveaway for a Diaspora Co. turmeric subscription here today. Yes, not just a one time thing but a whole subscription, with a turmeric delivery every 3 months! We also had so much fun coming up with a recipe using the turmeric. This Mango Lassi Chia Pudding is such a decadent and nourishing breakfast. It’s based on toasted coconut-cashew milk and is full of warming spices, as well as sunny notes of fresh, sweet mango. Read on for the giveaway details and the recipe. Chia pudding is so fun to make because it’s infinitely customizable. We love making an extra creamy nut milk for chia pudding and spicing it up with different fruit, sweeteners, and/­­or powders. For this recipe, we make a toasted coconut and cashew milk, blended with turmeric, cinnamon, and cardamom, as well as fresh mangoes (in season right now and so sweet!) and dates. It then gets mixed with the chia and that’s it – you’re all set with an exciting breakfast for the next couple of days (or maybe even the whole week, this recipe makes quite a bit). We’ll be doing a little Instagram Stories demonstration for how to make this pudding later today, too. Hope you’ll give it a try :) G i v e a w a y :  To enter to win one subscription to Diaspora Co. turmeric (turmeric delivered to you every 3 months), leave a comment here telling us what kind of content you find most useful from us – savory recipes, sweet recipes, meal plans, interviews, natural self-care recipes, etc. or just your favorite way to enjoy turmeric if you’re new, until April 3rd, 2019. We love hearing your feedback! Giveaway is open to USA, Canada, Australia, and the UK.  Mango Lassi Chia Pudding   Print Serves: 4-6 Ingredients ½ cup desiccated coconut ½ cup untoasted cashews - soaked in water for 30 min-1 hour 5-6 dates - pitted 1 tablespoon vanilla extract ¼ teaspoon cinnamon ½ teaspoon turmeric seeds from 4-5 cardamom pods pinch of sea salt black pepper 2 ripe Champagne (Ataulfo) mangoes - peeled and pitted 3½ cups purified water ¾ cup chia seeds Instructions Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away. In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth. Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/­­or more mango slices. 3.5.3226 You might also like... Olive Oil Loaf with Hibiscus Beet Icing Peach and Avocado Overnight Oats with Moringa Powder Red Cabbage and Sweet Potato Smoothie Chocolate-Blueberry Pudding by Scandi Foodie .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 Mango Lassi Chia Pudding + Giveaway appeared first on Golubka Kitchen.

Chickpea Coconut Curry – Instant Pot or Saucepan

March 9 2019 Vegan Richa 

Chickpea Coconut Curry – Instant Pot or SaucepanVegan Chickpea Coconut Curry – Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Oilfree Recipe. Jump to Recipe Nothing beats the flavor and texture of chickpeas cooked from dried chickpeas. Canned chickpeas are good as a speedy option but they cant compare to freshly cooked chickpeas. This is where pressure cooking makes things faster. I cook the chickpeas directly with the creamy sauce in the Instant Pot. You can cook this in a saucepan over stovetop as well, with dried chickpeas or with precooked-canned chickpeas. See Notes under the recipe for instructions.  This Creamy Vegan Chickpea Coconut Curry, needs 1 Pot, is super creamy, freezer friendly (although you will want to eat all of it), and flexible to flavor preference. Coconut milk makes this a luscious coconut curry. Saute the onion, garlic, chile. Add in the spices such as turmeric, cumin, curry powder, garam masala or add thai curry pastes, or berbere. Add the soaked chickpeas and coconut milk and pressure cook! Finish the dish with pepper flakes and lime. Serve with rice/­­grains or flatbread. Lets get cooking!Continue reading: Chickpea Coconut Curry – Instant Pot or SaucepanThe post Chickpea Coconut Curry – Instant Pot or Saucepan appeared first on Vegan Richa.

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!)

March 3 2019 Vegan Thyme 

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!) Dear Soup, Thank you for always reminding me there are better days ahead. Soups are mainstays around here, especially with snow on the ground and temps hovering in low twenties to single digits tonight, plus more cold on the horizon this week. And poison ivy. (Yup.) I've probably made six batches of this already this winter. It involves a food processor and a soup pot. That's it. Comes together in approximately five minutes and is satisfying, warm and delicious. Here's my take on this soup, which was originally inspired by this. Here's how I made my Vegan Pasta e Fagioli: 4 carrots 1 leek 6 cloves garlic 1 celery stalk 1/­­2 onion sliced thin 2 bay leaves 1/­­2 head of cabbage 1 can of cannellini beans (drained, rinsed) 1 can diced tomatoes 1/­­3 cup ditalini pasta (cooked in separate pot, then added to soup just before serving) 2 T. nutritional yeast 1 qt. veggie stock olive oil thyme oregano red pepper flakes salt & pepper to taste Add chopped veggies--carrots, leeks, garlic to food processor, pulse about ten times. Prep the soup pot with the olive oil over medium heat, add chopped veg. Cook till just tender. Add remaining ingredients and broth and seasonings, salt and pepper. Cover and let simmer two hours over low heat. Serve with a side of your best homemade bread. (Mine is Jim Lahey's --I made the ciabatta version). After a visit with the folks at Urgent Care yesterday for a infernal outbreak of poison ivy, I am now awaiting an agonizing three weeks for this painful mess to clear up. Or longer. Why does Mother Earth require such an evil, toxic plant? What purpose does it serve? I've been struck by this havoc on only a handful of times in my life because I am so gawdawful afraid. Sounds impossible. But trust me when I tell you: only to me, the Master Gardener, and in winter no less. And above is the culprit.  Our home is undergoing a transformation of sorts in a few weeks which will finally rid us of these old railroad timbers and be replaced with a more substantial wall of stone. (That will hopefully outlive us and beyond.)  So I found myself outside on a warm-ish day earlier last week in a bit of a snit over the demise of some cherished plants I couldn't bear to loose. I've spent fifteen years tending and planting, so obviously there are plants I want to keep. Out with the shovel and buckets and pots. Everything's dormant, ground was soft, sun was out: perfect. Until later that night when I woke with what I imagined to be some sort of bug bite. Then to the next afternoon when my arm reached up to scratch my wrist (pulling the long sleeve back and discovering to my horror what really had happened). OMG. WTH? Could this be? . . . is this? Noooooo!  And then began the seven stages of grief: shock, denial, guilt, anger and bargaining, depression and loneliness to reconstruction (the UC visit) and finally acceptance. Yes, I accept that I have the rash of the spring and summertime, of gardeners, campers, hikers and landscapers, the poisonous fury of: Leaves of Three Let it Be! Ah, but what about the roots?  I had come in contact with said dormant plant--through the roots. I had oh-so carefully lifted plants and divided, setting each clump aside. Gloves and long sleeves. I have replayed this moment back through my mind a hundred times: as I reached under one of my plants, I must have accidentally, on an exposed part of my wrist, come in contact with the worst plant root on the planet, unbeknownst to me.  I am more allergic than most and so, this lovely little visitor and its prescribed remedy dosed out (the horrid steroid treatment) is, well. It's hell. The rash has traveled from my left wrist, up my right arm, to my abdomen, and leg. There's a perfect dot-to-dot landscape you can follow if you wanted. I can see the entry at every point. It's like an incredibly cruel irony and one I will face with tears, determination, agitation and regret. As for the remainder of the plants. They'll be destined for demolition. 

One Pot Vegan Creamed Beans and Greens with Chili Oil

December 18 2019 Golubka Kitchen 

One Pot Vegan Creamed Beans and Greens with Chili Oil Every day, around 4pm, my husband and I start texting about dinner. If there aren’t any leftovers or a previously thought-through dinner plan, my most common proposition is ‘greens and beans?’ Those two are such staples and always leave us feeling really nourished. I have a million variations on the subject that I can throw together super quickly. Sometimes, for a quick and lazy lunch, I’ll just crisp up cooked chickpeas and kale in a pan with lots of salt and pepper and be totally satisfied. I always push off from there for our dinners, then add more vegetables, a sauce, a grain, crunchy toppings, etc. etc. I vary the kinds of greens and beans I use depending on season and mood, and what’s on hand. These one pot creamed beans and greens are my cozy, wintery version of our staple meal, and they definitely hit the spot every single time. The beans of choice here are white beans, since they are extra creamy in texture and go so well with lemon and pepper – both key ingredients. The green of choice is chard. I kind of think chard doesn’t get enough love? I love it because it wilts quickly, usually costs less than kale, and the stems are totally edible. The secret with the stems is cooking them first until they soften. Usually they’ll end up melting into a dish and become almost indistinguishable, but will still contribute some substance and extra plant power. If you use rainbow chard, the stems will give some of their color to whatever you’re cooking, so that’s fun as well. Chili oil is the component that takes this meal to that extra special place. I don’t recommend skipping it. We just quickly crisp up some red pepper flakes in olive oil and let it infuse while making the meal. A generous drizzle of that will really make everything sing. Hope you’re enjoying this sometimes crazy pre-holiday time! Let’s all remember to be nice to ourselves and stay warm and nourished. Sending you lots of love. One Pot Creamed Beans and Greens with Chili Oil   Print Serves: 4 Ingredients for the chili oil ¼ cup olive oil 1 teaspoon red pepper flakes pinch of sea salt for the creamed beans and greens avocado oil or olive oil 1 yellow onion - diced 1 medium-large bunch of chard - stems thinly sliced, leaves chopped sea salt freshly ground black pepper 5 cloves of garlic - minced a few 1 strips of lemon zest (from 1 lemon) 2 15 oz cans or 3½ cups cooked white beans 2 cups vegetable broth 2 bay leaves (optional) 1¼ cup oat milk or cashew milk juice from 1 lemon Instructions to make the chili oil Combine the oil and red pepper flakes in a saucepan over medium heat, cook, swirling, for 3-4 minutes until the pepper flakes are crispy. Add a pinch of salt. Set aside to infuse while making the beans and greens. to make the creamed beans and greens Heat oil over medium heat in a soup pot. Add the onion and chard stems, along with a pinch of salt and plenty of black pepper, and sauté for 10 minutes, or until the chard stems are very soft. Add the garlic and lemon zest, and stir until fragrant, about 30 seconds. Add the beans, vegetable broth, bay leaves, if using, and another pinch of salt. Bring to a boil, establish a simmer and let simmer and reduce, uncovered, for 10 minutes. Remove the bay leaves and lemon zest strips (this should be easy, since they should float up to the top). Add the chard leaves and cover the pot for a few minutes for the leaves to wilt. Remove the lid and stir in the wilted leaves. Add the milk and bring everything back up to a boil, then turn off the heat. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve warm, drizzled with the chili oil (recipe above). Notes We prefer to use original Oatly oat milk or homemade cashew milk (1 cup cashews, 3 cups water) in this recipe, it does best with something really creamy and rich. 3.5.3226   Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post One Pot Vegan Creamed Beans and Greens with Chili Oil appeared first on Golubka Kitchen.

Palak Pakora (Crispy Spinach Fritters)

November 13 2019 Manjula's kitchen 

Palak Pakora (Crispy Spinach Fritters) (adsbygoogle = window.adsbygoogle || []).push({}); Print Palak Pakora (Crispy Spinach Fritters) Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea. Warning: These pakoras are highly addicting! Eat at your own risk! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizers, Gluten Free, Homemade, Jain Food, No Garlic, No Onion, Sattvik Food, Snack, Spinach Fritters, Tasty, Teatime, vegan Prep Time 10 minutes Cook Time 10 minutes Servings 4 people Ingredients2 cup packed spinach roughly chopped 1 cup besan gram flour 2 Tbsp corn starch 2 tsp chili flakes adjust to taste 2 tsp coriander crushed dhania 1/­­2 tsp mango powder amchoor 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1/­­8 tsp asafetida hing 1 tsp oil InstructionsCombine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well. Add water as needed to make sticky dough. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate. Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches. NotesThey taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney.  If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes. Enjoy! And thank you The post Palak Pakora (Crispy Spinach Fritters) appeared first on Manjula's Kitchen.

Vegan Cauliflower and Leek Pie with Onion Crust

November 3 2019 Golubka Kitchen 

Vegan Cauliflower and Leek Pie with Onion Crust Way back in the day when I was first getting interested in vegetarian cooking, I came across Mollie Katzen’s recipe for a Cauliflower Cheese Pie, which completely blew my mind. Maybe you know the one I’m talking about? It’s such a classic. I even developed a little tribute recipe to that pie for our first cookbook. This vegan cauliflower and leek version is not as directly inspired by Katzen’s pie, but I still fondly kept it in mind while working on this recipe. Cooked cauliflower itself already tastes kind of cheesy to me, and when baked in a ‘cheesy’ but also totally plant-based sauce like in this recipe, it’s complete heaven. This pie also features caramelized leeks and an addictive, gluten-free onion-pecan crust that’s packed with flavor. It’s definitely a special enough savory pie for a holiday table, and we can’t wait to make it again for ours. Hope you’ll consider it as well! If you’ve been cooking plant-based for a while, you’ve probably heard that boiled potatoes and carrots make for a surprisingly cheesy sauce, when blended smooth with a bunch of aromatic pantry staples like nutritional yeast, garlic powder, and miso. In this recipe, we also add sun-dried tomatoes and smoked paprika to that kind of sauce, for an extra hint of umami and smokiness. We cut a whole head of cauliflower into florets and brown it, then cook it until soft on the stovetop, where we also caramelize some leeks. The cauliflower, leeks and the sauce then get cozied up into the quickly pre-baked onion pie crust and baked all together. The crust is just 5 ingredients, which is a true achievement for gluten-free baking :) This pie is delicious the day of baking, but the leftovers are also amazing (if not better), so you could definitely make it a day ahead and reheat. We will be making the whole thing on our instagram stories this afternoon, if you’d like to see the whole step-by-step process. Happy November! Wishing you all the warmth and coziness. Vegan Cauliflower and Leek Pie with Onion Crust   Print Serves: one 9-10 pie Ingredients for the crust neutral oil for oiling the pie dish 1¼ cup ground pecans (grinding directions in the recipe) ½ cup tapioca starch pinch sea salt 1 medium onion - roughly chopped 2 tablespoons ground flax seeds for the cheese sauce 1 large or 2 small white potatoes 1 medium carrot 2-3 sun dried tomato halves (soaked in hot water if not oil-packed/­­if very dry) or 1 tablespoon tomato paste ¼ cup non-dairy milk 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon miso 1 tablespoon nutritional yeast 1 tablespoon arrowroot powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika pinch of sea salt for the cauliflower and leeks avocado oil or olive oil 2 large leeks, white and light green parts only - thinly sliced sea salt red pepper flakes - to taste 1 large head of cauliflower - cut into florets Instructions to make the crust Preheat oven to 400° F (200° C). Prepare a 9-10 pie dish by oiling it well. Place a generous 1 cup of pecans in a food processor and grind into a flour, taking care not to over-grind. Measure out 1¼ cups of the ground pecans and transfer that amount to a large mixing bowl. Save the rest of the ground pecans for a future recipe, or see note. Add the tapioca starch and salt to the bowl, mix to combine. Add the onion to the food processor and puree it. Its okay to have some small onion chunks, but the puree should be pretty uniform. Transfer the onions to a medium bowl, add the ground flax and mix to combine. Let the mixture sit for 10 minutes, letting the flax bloom. Add the mixture to the bowl with the pecan flour and mix well to combine. Transfer the crust dough into the prepared pie dish and form an even pie crust, using a spoon and your hands. Place the crust in a freezer for 15 minutes to set. Cover the crust with parchment paper and baking beans, and blind bake for 15 minutes. Remove the cover and bake for an additional 5 minutes, until the base of the crust is dry to the touch. to make the cheese sauce Combine all the ingredients in a blender and blend until smooth. Take care not to over-blend, so that the starch in the potatoes doesnt give the sauce a gluey texture. Taste for salt and adjust if needed. to prepare the vegetables and bake the pie Preheat the oven to 350° F (175° C). Heat about 1 tablespoon of oil in a large skillet over medium heat. Add the leeks, a pinch of salt and red pepper flakes and cook the leeks for 8-10 minutes, until they begin to soften. Turn the heat down to low, cover the pan and cook the leeks for another 10 minutes. Remove the lid, turn the heat back up to medium and cook for another 5 minutes, until the leeks are very soft and somewhat caramelized. Transfer the leeks to a bowl and set aside. Wipe the pan clean and heat another tablespoon of oil over medium heat. Add the cauliflower florets along with a pinch of salt and mix to coat. Distribute the cauliflower in a single layer and let sear, undisturbed, for about 3 minutes, or until the undersides are nicely browned. Mix and keep cooking the cauliflower until soft throughout, for about 15 minutes. If your cauliflower is not softening, cover the pan with a lid and turn the heat down to medium-low, letting it steam until soft. Add the caramelized leeks and half of the cheese sauce to the pan and mix to combine. Transfer the cauliflower mixture to the pre-baked crust, carefully evening it out with a spoon. Add the rest of the sauce on top, evening it out. Cover the pie with parchment paper, foil, or a lid and bake for 30 minutes. Uncover and bake for another 5-10 minutes, until slightly browned on top. Let cool well before slicing. Notes If you have any leftover ground pecans, you can make a quick cheesy sprinkle by mixing them with nutritional yeast, sea salt, and black pepper to taste. Sprinkle over this pie, pasta dishes, avocado toast, etc. 3.5.3226 The post Vegan Cauliflower and Leek Pie with Onion Crust appeared first on Golubka Kitchen.

Cozy Pantry Stew

September 29 2019 Golubka Kitchen 

Cozy Pantry Stew Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the September full moon in upstate NY, and it was such a fun party. The wedding took all of our time and energy, since we did everything we could ourselves together with friends and family. That’s why it’s been extra quiet around here. I’m sharing a few wedding photos at the bottom of this post, but otherwise it’s back to regular programming around here! We’re excited to cook with all the fall produce popping up right now and have a few digital cookbook projects in the works for the coming months. We missed this space and YOU. On to this life saver of a stew. I don’t know if this is the case for you, but in our house, when we say we have nothing to eat, most of the time it’s not really true. That type of talk usually comes from laziness or not being in the mood for whatever ingredients we do have on hand. Both my husband and I are avid home cooks and generally obsessed with good food, so we have a well-stocked pantry. This year, we’ve been trying to be more mindful of those ‘nothing-to-eat moments’ and have been cooking more from the pantry. The results always save us money and end up tasting more nourishing than any takeout ever would. This stew is something that we make all the time, using pantry staples and odds and ends from the fridge. It’s flavorful, soul-warming, and so easy. Scrapping together meals out of seemingly nothing is one of my favorite ways to cook – I love anything having to do with economy in the kitchen. (Tamar Adler’s An Everlasting Meal is one of my favorite books). It’s like a game and so endlessly satisfying when that meal appears out of ‘thin air.’ I know everyone’s pantries are vastly different, but if you’re a vegan/­­vegetarian-inclined cook, I have a hunch that you’ll have at least some of these ingredients on hand. I love keeping red lentils around because they cook almost instantly and taste great – these make up the base of our stew. Then come the aromatics. Dig up those unused carrots and celery out of the crisper (soak them in cold water for a few hours if they’re really limp) and find an onion (or an unused half of one!), shallots, or leeks. That classic trio of onion, celery, and carrots help build great flavor for soup like nothing else does. Then, see if you have some leftover white wine in the fridge and grab a few cloves of garlic. Wine gives this stew that extra something and truly takes it to the next level. If you don’t have an open bottle, you could also open one to cook with and enjoy with dinner. Any other extras are up to you and your pantry/­­fridge. When it comes to spices, dried herbs are great, as well as turmeric, but you could also add coriander, cumin, or even curry. The stew pictured here has cherry tomatoes and sweet potato. Tomatoes add umami and I wouldn’t skip them, but if you don’t have fresh ones, you could add a little bit of canned tomatoes or even tomato paste. Sweet potato is totally optional, but use it here if you have one, or a regular potato, squash, or even cauliflower. At the end, wilt in some greens and finish the stew off with lemon juice for brightness. Add any garnish you like or have, like yogurt, herbs, or pan-fried mushrooms (as pictured), and you’re done! The description is long because I wanted to lay out our logic, but the stew itself comes together very quickly. Hope you’ll give this one a try

Vegan Socca Recipe – Chickpea Flatbread Gluten-free

July 5 2019 Vegan Richa 

Vegan Socca Recipe – Chickpea Flatbread Gluten-freeEasy Vegan Socca Recipe – Chickpea Flatbread. Savory Gluten free Vegan Chickpea flour flatbread. 1 Bowl 5 Ingredients. Vegan Grain-free Soyfree Nutfree Recipe. Jump to Recipe What is Socca? Socca is a type of thin unleavened pancake, flatbread or crepe made with chickpea flour. It has other names in various regions of France and Italy (farinata, Panisse) and can be made thin or thick with various flavor additions. It is naturally gluten-free and grain-free and can easily be used as flatbread or pizza base. Similar preparations are also found in other cuisines with variations in methods of cooking and forms. Chickpea flour is an amazingly versatile and worldy ingredient! Socca Bread needs just 2 main ingredients, chickpea flour and water. I add salt, rosemary, pepper flakes for flavor and cook it on a skillet or bake. I prefer the skillet version. It is easier, and quicker and you can adjust the thickness and crispyness as you prefer. Slice up the socca and serve with dips or just olive oil. Or top with pesto or chimichurri and veggies and bake for a pesto pizza. Chickpea flour is generally available in grocery stores.

Tomato Tofu Scramble

May 13 2019 Meatless Monday 

Crumbed tofu gets a golden yellow glow thanks to a spoonful of turmeric in this vegan take on scrambled eggs. We pair tofu with tomatoes, but it can be cooked up with almost any vegetable, such as leftover roasted potatoes, sautéed mushrooms, or roasted bell peppers. For a fluffier scramble, we recommend pressing the tofu prior to crumbling it to remove excess water--this takes about 20 minutes of inactive time. If youre in a pinch, you can skip the pressing step for a less defined, slightly softer-textured scramble. This recipe comes to us from the The Complete Vegan Cookbook , by the Natural Gourmet Center with Alexandra Shytsman and Rebecca Ffrench. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 pound firm tofu, drained - 3 tablespoons extra-virgin olive oil - 1 small yellow onion, finely chopped - 2 tablespoons pine nuts - 1 garlic clove, minced -  1/­­2 teaspoon ground cumin -  1/­­2 teaspoon ground turmeric -  1/­­4 teaspoon dried red pepper flakes - 1 large ripe tomato, seeded and diced - 1 teaspoon fine sea salt, or to taste - 2 tablespoons fresh lime juice (from 1 to 2 limes) - Whole-wheat toast, to serve (optional) Line a plate with paper towels and place the tofu on top. Place another paper towel on the tofu then top with another plate. Weigh it down with cans or pie weights for 20 to 30 minutes to remove excess water, draining off the water periodically. Using a fork or your hands, crumble the tofu into small bits. Heat a medium skillet over medium heat, add the oil, and heat until it just starts to shimmer. Add the onion and cook until just softened, 2 to 3 minutes. Stir in the pine nuts, garlic, cumin, turmeric, and red pepper flakes, and continue to cook until fragrant, about another 2 minutes. Stir in the crumbled tofu, tomato, salt, and lime juice. Increase the heat to medium-high and cook until the tofu is heated through, about 5 minutes, stirring occasionally. Divide among plates and serve. Reprinted from The Complete Vegan Cookbook: Over 150 Whole Foods, Plant-Based Recipes and Techniques by the Natural Gourmet. Copyright (C) 2019 by Natural Gourmet Cookery Corporation. Photographs copyright (C) 2019 by Christina Holmes. Published by Clarkson Potter/­­Publishers, an imprint of Penguin Random House LLC. The post Tomato Tofu Scramble appeared first on Meatless Monday.

Eggplant Pesto “Meatballs”

April 15 2019 Meatless Monday 

Who said meatballs must be made with meat? Hearty eggplant is one of the best vegetable substitutes for making meat-less meatballs because of its meaty texture and high fiber content. These plant-based Eggplant Pesto Meatballs have a similar texture to your traditional Italian recipe, but the eggplant in our recipe gives these balls a more tender and silky consistency and a flavor that makes it easy to forget that you are not eating beef. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 40 meatballs (5 servings) - Eggplant mixture 1 1/­­2  tbsp  olive oil 1  medium  onion  chopped 2  garlic cloves  minced 1 1/­­4  pounds  eggplant  unpeeled and cut into 1″ cubes 3/­­4  cup  water 1/­­4  tsp  salt 1/­­2  tsp  pepper 1  cup  panko bread crumbs red pepper flakes  optional - Cashew Pesto 2  garlic cloves,  minced 1 cup  raw cashews,  soaked overnight or boiled for 20 minutes until soft 2  tbsp  pine nuts 2  tbsp  water 2  tbsp  lemon juice 1/­­4  cup  nutritional yeast 1/­­4  tsp  sea salt   Preheat oven to 400 degrees F. Place 1/­­2 tablespoon olive oil in a large nonstick skillet over medium high heat. Add onion and saute until translucent about 3 minutes. Add garlic until lightly browned, remaining olive oil, and eggplant, and brown on both sides. Add water, season with salt and pepper and cook, stirring occasionally until eggplant is soft. Remove from heat, transfer to a heat proof bowl, and set aside. In a food processor, add garlic, cashews, pine nuts, nutritional yeast, sea salt, and water. Process until smooth. Add basil, lemon juice, and olive oil while processing. Mix until smooth and set aside. In the bowl, mash eggplant into small pieces with the back of a wooden spoon or potato masher. Add the cashew pesto and mix well. Lastly, add the breadcrumbs and red pepper flakes and stir until well combined. Roll eggplant meatless balls in about 2-inch diameter approximately 1 1/­­2 tablespoon of mixture. Transfer to parchment lined baking sheet and bake until browned (about 25 minutes) turning once so the eggplant pesto “meatballs are browned on both sides. Serve over zucchini noodles or your choice of pasta with tomato sauce. The post Eggplant Pesto “Meatballs” appeared first on Meatless Monday.

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time! This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 Spinach Salad 6  ounce  bag of spinach 3/­­4  cup  carrots 3/­­4  cup  edamame 3  tbsp  hemp seeds,  seeds 14  ounces  firm tofu,  drained, pressed and cut into 1″ cubes   Peanut Sauce 1/­­4  tsp  coconut oil,  olive oil can be substituted 2  garlic cloves,  minced 2  tbsp  low sodium tamari,  soy sauce or coconut aminos can be substituted 3/­­4  cup  water 1  cup  coconut milk,  canned 3/­­4  cup  coconut water 2  tbsp  red curry paste 3/­­4  cup  peanut butter,  smooth 1  tbsp  sorghum syrup,  honey can be substituted red pepper flakes,  optional   - Carrot Ginger Dressing 1/­­4  cup  olive oil 1  tsp  sesame oil 1/­­4  cup  white vinegar 2  tbsp  white miso,  white chickpea miso can be substituted 1  tbsp  tahini 2  medium carrots,  peeled and chopped 1  inch long  piece fresh ginger,  peeled and cut into circles 1  tsp  sorghum syrup,  honey can be substituted 1/­­4  tsp  salt 1/­­4  tsp  white pepper   Preheat oven to 400? F. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.) To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/­­4 cup peanut sauce, set aside. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl. Sprinkle the top of salad with 1 tablespoons hemp seeds. The post Spinach Salad with Baked Tofu and Carrot Ginger Dressing appeared first on Meatless Monday.

Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce

March 26 2019 Vegan Richa 

Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceVegan Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce. 30 Mins, super Flavorful. Slice into thick slices or just chop into florets to make this delicious Cajun Cauliflower. Serve with chimichurri or a cooling dressing. Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve wanted to make just the Cajun cauliflower since I posted the now very popular Garlic pasta with roasted cajun cauliflower. Creamy Pasta with smoky spicy cauliflower makes a fabulous weekday meal! I make my own cajun blend so I can control the flavor and heat and it works out wonderfully over cauliflower.  For crispier cauliflower, add some breadcrumbs to the spice mix and then toss. Adjust the heat of the cajun seasoning by reducing cayenne, pepper flakes, black pepper and using more of sweet paprika. Serve these Cajun Caulilfower “steaks” with some cooked grains or beans in a bowl with some hearty crunchy greens or lettuce to make a meal. Lets bake!Continue reading: Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceThe post Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce appeared first on Vegan Richa.

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired

March 7 2019 Golubka Kitchen 

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired We’re continuing with our series of Abruzzo-inspired, plant-based meals today (all our previous recipes are linked below). We love this style of cooking, because it’s focused on an elegant kind of simplicity that really lets every single ingredient shine. Italians tend to take the integrity of their ingredients really seriously, which we experienced first-hand everywhere we ate and cooked in Abruzzo. That obsession with quality ingredients really comes through in the amazing flavor of seemingly very basic dishes. This golden, warming stew was inspired by a seriously unforgettable cabbage and potato stew we tried in Abruzzo. We added our own spin to it – white beans and mushrooms – but the core stayed the same. It’s got just the type of soul-warming energy that we want in our kitchens and on our stoves during a decidedly un-spring like, snowy March. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. We’ll be hosting a bunch of fun workshops like medicinal jams, vegan cheese, meal planning, and homemade skincare (wink wink Magic Moisturizer). Also: visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary here, and book here! Click Here to book our Abruzzo Retreat! This stew is all about the combination of the fragrant, golden broth and the rustic, chunky pieces of variously textured veg. There’s tender, silky cabbage, carby goodness from the potatoes, and meatiness from the mushrooms and white beans. Onion, carrots and garlic establish a solid flavor base, and the addition of nutritional yeast, mustard, red pepper flakes, and lemon brings even more depth and a kick of zing and spice. We are crazy about this recipe. You can also watch us making this stew step-by-step later today on our Instagram Stories (it will be saved to our highlights as well). Hope you give it a try! For more of our Abruzzo-inspired recipes, check these out: Pasta e Ceci, The Simplest Lentil Soup, Ciabotta, Rhubarb Jam Cookies. And all scenery photos in this post are from our past retreat in Abruzzo this fall. Click Here to book our Abruzzo Retreat! Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience! - Rachel, Alabama I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special! - Claudia, Massachusetts It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group...I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with. - Helen, Michigan Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting. - Maudia, Michigan Ive been to Italy before but never like this! We visited magical places that Id never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family homes basement... Every single one was a unique, unforgettable experience. Thank you! - Katya, Sochi Golden Potato, Cabbage, and White Bean Stew   Print Serves: 4-6 Ingredients olive oil 1 medium onion - diced 2 large carrots - finely cubed sea salt 2 tablespoons nutritional yeast generous pinch of red pepper flakes 3 cloves of garlic - minced 4 oz shiitake mushrooms - stems removed, sliced 1 lb any starchy potatoes of choice - cut into 1 chunks freshly ground black pepper 1½ tablespoons Dijon or grainy mustard 2 bay leaves 7 cups water or veggie broth/­­broth from cooking the white beans 1 small Nappa or white cabbage - cored and cut into 1 chunks 2½-3 cups cooked white beans juice from 1 lemon handful of parsley - chopped, for serving Instructions Heat up a soup pot over medium heat and add some olive oil for sautéing. Add the onion and carrots, along with some salt and pepper, and sauté for about 8-10 minutes, until the onion and carrots are soft. Add the nutritional yeast, red pepper flakes, garlic, shiitake, and another pinch of salt. Stir and cook for another 8 minutes, or until the mushrooms are cooked through and any liquid that they release is evaporated. Add the potatoes, black pepper, mustard, and another pinch of salt, and give everything a stir. Add the bay leaves and water/­­broth and bring up to a simmer. Be mindful to use less salt if you are using a salted broth or more salt if using water. Using a wooden spoon or spatula, deglaze any brown bits from the bottom of the pan. Simmer, partially covered, for 20-25 minutes, until the potatoes are tender. Add the cabbage and white beans, and bring the stew back up to a simmer. Simmer, partially covered, for another 15 minutes, until the cabbage is silky and tender. Turn off the heat. Add the lemon juice and stir it in. Taste for salt and pepper and adjust if needed. Serve the stew, garnished with parsley and a drizzle of olive oil. Enjoy! 3.5.3226 You might also like... Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Black Sesame and Ginger Ice Cream Roasted Pepper Lasagna Simple Mango Gazpacho .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired appeared first on Golubka Kitchen.

Less Waste: Broccoli Stem ‘Tartare’

February 27 2019 Golubka Kitchen 

Less Waste: Broccoli Stem ‘Tartare’ It seems like a lot of people still see broccoli stems a scraps to be thrown away, but the truth is that broccoli is delicious in its entirety. The stems make up the bulk of the weight for a reason – they are totally edible, incredibly tender inside, and very versatile. To prep them, all you have to do is peel away the tough outer skin, and you’ll be left with a velvety ‘heart,’ which kind of reminds us of an artichoke heart. It can be utilized in so many ways – in fried rice, soups, salads, gratin, latkes, and even apps. This ‘tartare’ is an unexpected little number to serve on a snack platter, but we think that it will pleasantly surprise any guests. It comes together with the help of staple pantry ingredients, and tastes indulgent…but in reality you’re eating a bunch of broccoli. Win-win all around. We came up with the idea for this recipe because broccoli stems get incredibly tender when steamed, and they take on flavor really well, like little sponges. We’ve seen various plant-based ‘tartare’ done before, like carrot tartare and avocado tartare, so we had the idea to try out something similar with broccoli stems. We marinated the stems with classic tartare ingredients like mustard, capers, and red onion (or shallot), and were so pleased with the result. Give broccoli stems a chance! And enjoy :) Broccoli Stem Tartare   Print Serves: 3 cups Ingredients 4 broccoli stems (or 5-6 if theyre particularly thin) ⅛ of 1 red onion - finely chopped 2 teaspoons capers - minced 4 teaspoons mustard (mix of Dijon and grainy or just 1 type) 4 teaspoons apple cider vinegar 2 teaspoons tamari sea salt black pepper red pepper flakes 5 tablespoons olive oil any herbs of choice - for garnish (optional) Instructions Prepare a steamer or steaming basket and boil water for steaming the broccoli stems. Peel the broccoli stems with a vegetable peeler, making sure to peel away all the tough outer skin, until youre left with the tender inner stem. Roughly chop the stems into about ½ thick rounds and place in the steamer basket. Steam for 10 minutes, or until very tender but not mushy. Once ready, chop the broccoli stems into finer pieces. You can chop them finely for a smoother tartare or leave them chunky for one with more bite. Meanwhile, in a large mixing bowl, combine the onion, capers, mustard, apple cider vinegar, tamari, salt, black pepper, and red pepper flakes to taste, and mix. Pour in the olive oil, whisking it in to emulsify. Add the broccoli stems and mix to coat in the dressing. Transfer the tartare to an airtight container and ideally refrigerate for 30 min to an hour before serving, to allow the broccoli stems to marinate, and also for the olive oil to thicken, which will make the tartare easier to spread. Serve with your favorite crackers or toasted bread, garnished with any herbs of choice. 3.5.3226 You might also like... Fruit Leather Puzzle Tofu Saag Paneer, Spring Style Raw Onion Bread Pink Soup with Roasted Onions and Broccoli .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 Less Waste: Broccoli Stem ‘Tartare’ appeared first on Golubka Kitchen.


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