flower - vegetarian recipes

flower vegetarian recipes

Roasted Green Beans & Mushrooms with Walnuts

May 10 2019 Oh My Veggies 

This Roasted Green Beans & Mushrooms recipe is one from my side dish arsenal. Side dish arsenal? Yes! It’s my collection of fast, effortless side dishes–things that can be thrown together quickly so when my main dish requires a little more work, I can make a side that’s pretty much hands-off. They’re also a little bit lower in calories, so they pair perfectly with heavier entrees. I’ve shared a lot of these recipes here already–Barbecue Zucchini Fries, Roasted Broccoli, and Roasted Cauliflower & Kalamata Olives are a few of my favorites. I make sides like this all the time–I used to rely on frozen veggies in such cases, but I’ve been working on building a collection of go-to recipes that take only a few more minutes than those frozen vegetables, but taste a million gazillion (actual number!) times better. This recipe really couldn’t be much easier–the most time-consuming part is trimming the green beans. (And trust me, if you’ve never had roasted green beans before, the 5 minutes of trimming and cutting is well-worth the effort.) Once you’ve cut the beans and mushrooms, you throw them onto a baking sheet with the walnuts, spray them with cooking spray, and 15 […]

Self-Care Interview Series: Rachelle Robinett

May 5 2019 Golubka Kitchen 

Self-Care Interview Series: Rachelle Robinett Rachelle Robinett is an Herbalist, Holistic Health Practitioner, and founder of Supernatural, a company dedicated to real-world plant-based wellness. Rachelle has been studying the relationship between plants and people her entire life – be that on a farm in the Pacific Northwest (where she grew up) to time with healers, specialists, and shaman in farther-away places. She now provides functional plant-based wellness services, products, and education to empower people to understand their health, and lean into it, naturally. Routine -- Is routine important to you or do you like things to be more open and free? This has changed a lot for me since launching my company and having total control of my schedule. I do schedule every thing, but also move through life very intuitively. For example, on a day off Ill plan to ride my bike but once Im on it, it doesnt matter to me where I go. There are things I do routinely (meal preparation, exercise, rituals, sleep) but I never ignore instincts or anything my body is telling me. I love to be surprised but also care so much about how I spend every moment that planning is a big part of my life. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. No more alarm clock! Or, infrequently, which isnt something I would have predicted for my life. Ill wake up to open windows and the sounds of birds on a breeze. A glass of water with a tincture and probiotics. If its a day off, Ill skip caffeine and head out for a run while Im still sleepy. I love waking up while I run. A work day means a small cup of cold-brew with MCT oil and (currently, though it changes as I work with different herbs) mucuna pruriens and L-theanine. I practice intermittent fasting daily so dont typically eat until 11am or later but in the morning Ill make a broth or giant green juice and also a smoothie, which becomes brunch. A meditation ritual with some South American plants Ive come to love and then its off to the races. -- Do you have any bedtime rituals that help you sleep well? Getting away from blue light! If Im near screens, they have physical filters and apps (like flux) installed to reduce the effect. Dimmed lights, incense, my Zen Spa Stuff playlist, and something to drink. There are always herbs at night as my energy tends to run very high, naturally. I cycle between kava kava, skullcap, valerian, poppy, lavender, and more. Also very in love with a relaxing face-washing routine. :) -- Do you have any kind of mindfulness practice?  Im working diligently at becoming a more regular meditator. Its most days now, but Id like to deepen it. Otherwise, yoga, running and long bike rides silence my mind. I can practice yoga (ashtanga) for hours a day and be thrilled. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – A giant smoothie made with fresh tropical fruits and fats, ideally picked from a jungle farm that morning. Lunch – All the vegetables, fresh and raw and local. Amazing olive oil, avocado, or coconut. Maybe some seeds. Seaweed too. Every color of the rainbow. Snack – 100% cacao. Local. Dinner - See lunch. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? Currently I have about 1/­­2 cup of cold-brew coffee that we make at home. Im so high energy naturally that I often dont finish it. Green juice is my favorite energy support. Otherwise I use water, food, sunlight and breath to adjust my energy. -- Do you have a sweet tooth and do you take any measures to keep it in check? Dark chocolate – often homemade but if bought its 92 – 100%. Ill eat that for breakfast, honestly. My sugar intake is so low that sweets cravings are rare but if they get aggressive Ill have extra cacao in smoothies or elixirs, or eat more fruit, sweet potatoes/­­yams, etc. Chocolate chip cookies are dear to my heart though. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? This evolves as I learn and grow too but ... – An excellent probiotic – Personalized herbs. For me those are mood-supportive and nervous-system soothing. I use a combination of herbal teas (infused overnight), tinctures (HerbPharm are my favorite!) and well-sourced powders. – Supplements depending on bloodwork, body composition and lifestyle. – Im seeing the greatest overall health changes in my clients who are working on gut health. It just affects so much! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I live to move. Every single day if possible! If I skip more than two days, I get really restless. Running and yoga are my favorite, but I need both. I joke that running is my church; I treasure it and find it extremely cathartic. Yoga keeps everything balanced and I hope to have the practice for life. Weather permitting, Ill ride my bike for hours but that just feels like play. Im also into strength training (aka lifting weights at the gym, which surprises people). Overall, I consider exercise as essential as good food, water, and sleep. My preference for high-intensity exhaustive stuff comes from my high-energy personality but isnt necessary for everyone. Ive seen some of the fastest changes in my body with a daily yoga practice, some walking, and an excellent diet. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? Absolutely heavenly. Excellent playlists are essential! Also, just do it. ;) Beauty -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I think people doubt me when I say greens, and especially green juice, are responsible for the glow but I really mean it. Veggies veggies veggies, healthy fat, tons of water, and sweat! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Aside from food, water, rest, and sweat, I find that a consistent routine of gentle exfoliation and good quality rehydration (topically, that is) work best for me. Continually renewing the surface, allowing skin to breathe, and keeping it nourished with really simple ingredients (I love Egyptian Magic and fruit enzyme or honey-based masks) gives really great face. That said, Im not an esthetician and have increasingly more respect for what I dont know about skincare (thanks to spending more time with the professionals at CAP Beauty, especially) and it will differ for everyone. What wont differ is the value of a right diet to help reduce inflammation, increase circulation, maintain hydration, and provide enough energy for both exercising and rest. :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Exercise and sleep have always been stress-reliefs for me. Ive recently integrated more meditation, and herbs of course (especially nervines). Whats making the greatest difference, though, is - as with most things - addressing the root cause or source of the stress. Rather than just trying to breathe between emails, Im looking at how to reduce email overall. Setting timers, limits on the number of meetings Ill take each day, inbox pausing, and scheduling (and sticking to) more time truly offline. Personal days, screen-free evenings or weekends, etc. If doing this, its important to prepare for there to be more to address when you return to it, so another part of the practice may be letting go of how much we want to engage with and choosing quality over quantity. Much harder said than done. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Heat and spice! I completely eliminate all sugar including fruit and yes, honey too. I put on three extra layers to get warm and stay warm. Garlic, ginger, and all sorts of spice. And rest. Essentially, Im aiming to help my body reach a sort of break-point with the cold/­­flu, or to sweat it out before it even reaches a peak, which Ive had a lot of success with. Medicinal mushrooms can also be great for cold/­­flu season. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Im working on this. (See above regarding stress avoidance!) My work is my play is my passion is my love so whats not work is sometimes very hard to determine. My hypnotherapist friend suggests that if it makes me happy, perhaps its not important to distinguish. My partner has inspired me to take in information from sources entirely outside of my usual bubble, which is great for play, and avoiding a filtered or algorithmic existence. This is a new practice for me. I grew up in a home that didnt allow for play so its something Im creating space for and learning how to do as an adult. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Ive found that its just impossible to be my best self when Im not taking care. Its really priority number one (and two, and maybe three) at this point. That said, there are times when life when its worth compromising different things. Like, in my twenties when I worked my ass off (and loved it) in order to achieve certain things. Now, I feel freer to play and rest. These bodies are our only homes in this life. I am so grateful to have one; I really think of it like my best friend and partner in existence. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Learning how to eat entirely plant-based, and well. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Thankfully, I dont have these. But, the opposite side of that spectrum is overworking, under-socializing, or burnout. And, existential crises which seem to strike when things are best. Rest and changes of scenery can do wonders. (Lately, I have been exploring procrastination from the perspective of mindfulness, though. This is an enlightening talk on it.) -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Instead Ill choose a couple of people: My mom, who as a Dietician gave me the greatest start in understanding nutrition, but more importantly taught me how to listen to my body. Rather than bandaging symptoms, she showed us how to ask why and follow the clues to root causes. My dad, an Anaesthesiologist who - much the opposite of Mom - taught us about medicine yes, but of more value he gave me the travel bug and experiences with wild nature that started and perpetuate my relationship with earth. And, Wendy Green, who I met at the perfect time in my journey. She helped direct my then multitudinous health practices into a more singular approach, which Ive honed and deepened since we met years ago. She also showed me how much I love ashtanga yoga, which is the gift of a lifetime. Ill be back to her retreat for the third time this summer. Knowledge -- Do you have any recommendations for those thinking of taking their career in a similar direction? Where does one start, where to find the education, how important is certification, etc. This is one of the most common questions I receive! I appreciate Mountain Rose Herbs list of resources for those looking into schools, teachers, or even just books. Its worth knowing which certifications are recognized by The American Herbalists Guild, though many people disregard the value of that and choose to study from great herbalists or schools that exist outside of the system. Id recommend as much exploration and direct experience as possible in the form of classes, workshops, and apprenticeships before then committing to a longer-term study. Find someone whose approach you respect and identify with and learn from them in whatever ways are available. -- Tell us about HRBLS, your beautiful herb infused chew line! Woo, HRBLS! These are my babies! Long story short, I wanted to give people an easy, delicious, beautiful but still very effective form of herbs. The HRBLS are gummies, or chews, that are equivalent to a dose of a tincture, a strong cup of herbal tea, or some capsules. Theyre a marriage between functional food and herbal remedies. A snack medicine or treat with benefits. Nerve Less is the first flavor (honeyed lavender tarragon) and includes my favorite herbs for daytime stress and anxiety relief, which so many folks come to me for help resolving. In the near future, well announce the next flavor – okay flavor s. :) -- And a last, fun one: what are your three favorite plants for the spring season and why? – Nettle! Because its my bff (we grew up together) and the coolest combination of edible green, super-green plant medicine, and a natural antihistamine. – Dandelion: I love the multi-taskers and like nettle, dandelion is an edible flower and bitter green (great for digestion), and medicinal top to root. – Mimosa. The tree of happiness which blooms more in the summer than spring, but close enough. Aside from looking magical, its full of medicine – everything from antioxidants to DMT. Fun and Inspiration -- What do you do to unwind or treat yourself? Deep massages – two hours with the strongest hands I can find please! Acupuncture. Running, yoga, riding. TRAVEL. The post Self-Care Interview Series: Rachelle Robinett appeared first on Golubka Kitchen.

Roasted Purple Cauliflower Hummus

April 29 2019 Meatless Monday 

Add color to your Meatless Monday with this quick, easy, and healthy hummus made from roasted cauliflower. This recipe comes to us from Habits of a Modern Hippie . 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 large head purple cauliflower - 2 cloves garlic - 3-4 tbsp olive oil - Juice from 1 lemon - 1/­­2 tsp salt - 1/­­2 tsp cumin - pinch of pepper - 1/­­4 cup tahini   1. Preheat oven to 425 degrees. Chop cauliflower into small florets and roughly slice garlic cloves. 2. On a baking sheet lined with parchment paper or a silicone baking sheet add broccoli florets and garlic. 3. Drizzle with one table spoon of olive oil and roast in the oven for 15-20 minutes or until cauliflower starts to darken (or if youre using white cauliflower the tops begin to brown). 4. Add roasted cauliflower (save a few pieces for garnish) garlic, and tahini into a food processor and add olive oil and lemon juice. 5. Process until mixture starts to become creamy and then add salt, pepper, and cumin. Continue blending until creamy. Add a drizzle of olive oil or water until desired texture is reached. 6. Transfer to a serving dish and garnish with the extra broccoli florets and herbs or nuts of your choice (consider thyme and some pumpkin seeds). The post Roasted Purple Cauliflower Hummus appeared first on Meatless Monday.

Have a Meatless May with these 9 Seasonal Recipes

April 29 2019 Meatless Monday 

Have a Meatless May with these 9 Seasonal RecipesSpring is in full swing! Tree buds are beginning to blossom and the produce aisle is overflowing with seasonal crunchy, colorful offerings that had been hibernating all winter. This season is packed with tasty ingredients for impeccable, meatless recipes. Colorful cauliflower hummus, a vibrant spring pasta and a veggie-packed vegan quiche are just some of the stars of this weeks recipe roundup. Theres no better way to celebrate the seasons changing than by cooking up something fresh and in season, dont you think? Roast Purple Cauliflower Hummus from Habits of a Modern Hippie Green Spring Pasta from Parsnips and Pastries Chili Lime Jackfruit Tacos from Simply Healthyish Vegan Quiche from Happy Kitchen.Rocks Cucumber, Avocado & Sweet Pea Chilled Summer Soup from Mango Tomato Rhubarb Almond Bars from Robin Asbell Fresh Green Smoothie from Picky Diet Pasta Primavera from Su’s Healthy Living Asian Green Bean Salad from The Quotable Kitchen Invite your friends and family to join you in a celebration of spring with these plant-based recipes. If youre looking for other meatless recipe inspiration,  check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Have a Meatless May with these 9 Seasonal Recipes appeared first on Meatless Monday.

Bakery Highlight: Celebrated In Providence, Rhode Island

April 22 2019 Happy Cow veggie blog 

  Each time we bite into a soft, fresh-from-the oven chocolate chip cookie, it should be a celebration of life. At least, this is what Becky Morris, the owner of Celebrated, believes. Celebrated is an award-wining vegan private dessert studio in Providence, Rhode Island that serves happy eaters throughout Rhode Island and Eastern Massachusetts. Celebrated creates plant-based, allergen-free desserts that are hand-crafted by a small team of workers. Decadent dessert tables, creatively-crafted wedding cakes, and impressive mini desserts are among the list of products available for custom order.   Celebrated has catered to a wide range of corporate events, banquets, and weddings. In Celebrateds portfolio of past events, customers can drool over a spread with cookie dough cupcakes and soft blue tinted macarons for a whale-themed Baby Shower; pumpkin spice and chocolate orange-flavored macarons to pair with an icing spiderweb-laced grandiose wedding cake for a Halloween-themed wedding; salted caramel and smores macarons to compliment a grand white wedding cake for a rustic fall wedding; and intricate frosting multi-flowered cakes for a succulent bridal shower.   Beckys creatively-flavored macarons appear at nearly every event that she caters. These signature macarons are the only vegan French macarons available in New England, and […] The post Bakery Highlight: Celebrated In Providence, Rhode Island appeared first on The Veggie Blog.

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Japonica Rice Salad

April 8 2019 Meatless Monday 

Deliciously chewy Japonica rice gets a serious upgrade with roasted vegetables, creamy halloumi cheese and a just-right preserved lemon vinaigrette. The colorful side makes for a satisfying snack on its own and the perfect base for a grain bowl. This recipe was created by Jill Fergus in partnership with Think Rice and The FeedFeed . 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 cup U.S. Black Japonica Rice - 1 cup roasted zucchini, seeded (cut lengthwise into four strips, then crosswise in 1 increments) - 1 cup 1/­­2 cubed honey nut squash - 1 sweet red pepper, seeds removed, sliced - 1 cup cauliflower rosettes - 4 oz halloumi, pan seared until golden on each side - Two 1/­­4 cups olive oil - Leaf parsley, finely chopped - Flaky sea salt - Fresh ground pepper   1. Preheat Oven to 425 degrees. 2. Prepare rice per package or rice cooker instructions. I like add a generous pinch of salt and a tsp of olive oil to the cooking water. 3. Line a rimmed baking sheet with parchment. Separately, toss each vegetable in olive oil and arrange on baking sheet. Season to taste with salt and pepper. Cook in 20 increments, removing each vegetable as its cooked to your liking. 4. Whisk remaining 1/­­4 cup of olive oil with 2 tsp preserved lemon paste (or 1 Tbs fresh lemon juice), chopped parsley, flaky sea salt and fresh ground pepper. Adjust acid to suit your taste. 5. When all ingredients have come to room temp or are still slightly warm, toss together and add Vinaigrette. Serve and enjoy! The post Japonica Rice Salad appeared first on Meatless Monday.

20 Secret Ingredient Cauliflower Recipes

March 29 2019 Oh My Veggies 

You know the old saying… if life gives you cauliflower, make pizza crust. What, that’s not a saying?! Well, I propose right here and now that it should be. We all know cauliflower is a pretty great vegetable, sure. But do you know just how versatile it is? Did you know you can take a head of the stuff and make, yes, a pizza crust? Or a lightened-up version of mashed potatoes? How about hummus? Rice?! Popcorn! Buffalo wings!! This incredible cruciferous vegetable isn’t only low in carbohydrates (perfect for those eating lower-carb diets); it’s utterly packed with nutrients. So the fact that you can transform it into a myriad of other things--usually as as substitute for something that would have been far more calorie-dense--it’s a very good thing. Here are 20 brilliant cauliflower recipes from around the web that touch upon the infinite possibilities for this one remarkable vegetable. Recipe Title: Buffalo Cauliflower Bites Description: Spicy cauliflower “wings” dipped in cool ranch sauce? Yes, please. McKel at Nutrition Stripped shares this recipe for game day or any day. Get Recipe Now!

Roasted Cauliflower and Mushroom Chowder

March 23 2019 Golubka Kitchen 

Roasted Cauliflower and Mushroom Chowder We’re very ready for spring and all of its tender, green produce, but unfortunately it’s still very much soup weather around here. I think that soups are such lifesavers for busy people. They’re simple to make, hard to mess up, and can be customized millions of ways. You can make a giant soup for the week and have warming, wholesome meals right at your fingertips when you don’t have the energy to cook. They’re easy to bring to go in a mason jar or thermos. It’s also great to freeze some soup, which will always be appreciated later, in the midst hangry emergencies. We had two goals for this chowder – we wanted it to be creamy, filling, and comforting, but also light and a bit different from the squash and root vegetable soups that are always around in the winter. Just a little nod to spring :) The creaminess in this chowder comes from blended roasted cauliflower, mushrooms, and chickpeas. There’s no cashews or any nut-based products, since we wanted to go for a lighter soup. I think that cauliflower works so well in creating both a chowder-like consistency and flavor here, while the roasted mushrooms bring an extra depth of flavor. There are also green peas for more springy vibes, along with a base of mirepoix (onion, carrot, celery), and smoked paprika. When it comes to creamy soups, we still love having some chunky texture present, so we leave some of the cauliflower, mushrooms, and chickpeas whole here. The chowder just tastes more like a meal this way, but it could definitely also serve as a side in smaller portions. We’ll be showing the step-by-step process for preparing this chowder on our Instagram Stories later today, and we’ll also save it in our Highlights. Hope you try this one and have a great weekend :) Roasted Cauliflower and Mushroom Chowder   Print Serves: 6 Ingredients olive oil toasted sesame oil (optional) 1 yellow onion - chopped 1 medium carrot - cubed 1 stick of celery - sliced sea salt 3 cloves of garlic - minced 1 teaspoon smoked paprika 1 teaspoon nutritional yeast (optional) ¾ cup dried chickpeas - soaked overnight or up to 24 hours 8 cups purified water 2 bay leaves 1 large head of cauliflower - cut into bite-sized florets 10 oz crimini mushrooms - cut into quarters or eighths for bigger mushrooms freshly ground black pepper 1 cup frozen peas juice from 1 lemon fresh herbs - for garnish Instructions Preheat oven to 400° F (200° C). Warm a soup pot over medium heat. Add a generous drizzle of olive oil and sesame oil, if using. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Cook the vegetables for about 10 minutes, until soft. Add the garlic, smoked paprika, and nutritional yeast, if using, and stir around for about 30 seconds to 1 minute, until fragrant. Drain and thoroughly rinse the chickpeas and add them to the pot, stirring to coat. Add the water and bay leaves, bring the liquid up to a simmer and cook, with the pot lid askew, for 30 minutes. Taste a few chickpeas after the 30 minutes, they should be cooked and creamy inside. If the chickpeas are not yet done, cook them longer. This process can take up to an hour or even longer with some older chickpeas. Generously salt the chickpea broth towards the end of the chickpea cooking time. While the chickpeas are cooking, prepare two rimmed, parchment paper-covered baking trays. Place the cauliflower on one of the trays and the mushrooms - on the other one. Drizzle both the cauliflower and mushrooms with olive oil (or other roasting oil of choice), sprinkle with salt and pepper, and stir. Place both trays in the preheated oven and roast for 30-40 minutes, stirring halfway, until the cauliflower is soft and caramelized. The mushrooms will release water while roasting, so thats why using a rimmed baking tray helps. Once the chickpeas are cooked and the vegetables are roasted, add the cauliflower and mushrooms to the pot with the chickpeas, stirring to combine. Add about half of the soup to an upright blender, making sure to catch plenty of chickpeas, cauliflower, and mushrooms for creaminess. Blend until smooth and return the blended liquid to the soup pot, mixing everything together. Bring the soup back up to a boil and simmer for 5 more minutes for the flavors to merge. Turn off the heat and stir in the peas, which will thaw immediately in the hot soup. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve the chowder, garnished with fresh herbs, a drizzle of sesame oil or olive oil, and with a side of toasted sourdough bread or croutons. Enjoy! Notes You can also make this soup with canned chickpeas! Just use one to two 15 ounce cans of chickpeas and less water (start with about 5-6 cups). Since the chickpeas are cooked, you dont have to simmer them for 30 minutes. Otherwise, proceed as written out in the recipe. 3.5.3226 You might also like... 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Recipe | Shiitake Panini with Roasted Asparagus Pesto

March 11 2019 Oh My Veggies 

When I make asparagus, nine times out of ten, I roast it. Steamed asparagus is good and sautéed asparagus is better, but neither compare to roasted asparagus. Just like with cauliflower, roasting mellows the flavor of asparagus. It gets caramelized and tender and just perfect in every way. As soon as I saw spring asparagus at the grocery store, I knew I had to buy it, but other than roasting it, I wasn’t sure what to do with it. I played around with different ideas and settled on a sandwich. Roasted asparagus sandwich! You never see asparagus on a sandwich, right?! But then the more I thought about it, I realized there’s probably a reason for that–asparagus would be a little bit unwieldy on a sandwich. So I decided to make an asparagus pesto to spread onto the sandwich and I topped that with roasted shiitake mushrooms and Fontina cheese. Believe it or not, I grilled this on my Griddler, but I can never get nice grill marks on my panini, no matter how long I let it sit on there. Well, the inside still got nice and melty, which is more important than the aesthetics, I think. Served with […]

Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney

March 8 2019 Oh My Veggies 

I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart--kind of like split peas in split pea soup. I spent a lot of time trying to think of ways to make curried red lentils look attractive, but sometimes you just have to let curried red lentils be curried red lentils. You do you, lentils! You do you. So they’re not pretty, but I assure you, these Curried Red Lentil & Quinoa Bowls are delicious. I had the curried red lentil recipe in my pocket for a while and I just wasn’t quite sure what to do with it. I tried serving it over cauliflower steaks, but that was kind of weird. Serving it over quinoa is much better! It also makes this recipe a great source of protein--the quinoa has 6 grams per serving and the lentils have 10. Because I used Madras curry powder in this recipe instead of sweet, the lentils are a little bit spicy. You can add a dollop of Greek yogurt to your bowl to cool it down a bit, or make a batch of Cilantro-Mint Chutney. I love […]

65 Easy Vegan Recipes for Beginners

March 1 2019 Vegan Richa 

65 Easy Vegan Recipes for Beginners65 Easy Vegan Recipes for Beginners! Easy 1 Pot Meals, soups, stir fries, curries, burgers, pizza, Tacos, breakfast and dessert to get you started on your journey. Glutenfree Soyfree Nutfree options Transitioning into and maintaining a vegan diet can have its challenges in the beginning. It can get overwhelming at times to replace some loved meals, try new ingredients, flavors and textures. Here are a few choice recipes from the blog to help you out! Many are 1 Bowl, 30 Minute easy recipes, some longer depending on your cooking experience. There are quick Pastas, Veggie bakes, Soups, Curries, Stir fries, noodles, Bowls, there are Burgers, tacos, pizza. Also breakfast- sweet and savory, and some desserts to please everyone. There’s something for everyone, many different flavors, cooking styles, ingredients, options.  Lets keep those plans we made in Jan to eat well rolling along. Do let me know in the comments about which recipes you found easy and accessible. Looking for something specific, check my Recipe index. Also check out my cookbooks for even more options and inspiration(available everywhere in the world and often also in libraries). Continue reading: 65 Easy Vegan Recipes for BeginnersThe post 65 Easy Vegan Recipes for Beginners appeared first on Vegan Richa.

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberries… Dessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwich’ cookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... 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Blueberry Cheesecake Truffles Melon Basil Summer Rolls Creamy, Garlicky Fettuccine with Roasted Green Vegetables .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 Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway appeared first on Golubka Kitchen.

LOVE Soup with Pistachio Dukkah

February 14 2019 Green Kitchen Stories 

LOVE Soup with Pistachio Dukkah Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon there!!!). But we got tired of waiting and felt like making a little food contribution on V-day so we cooked a red soup with cute and tasty toppings on. Unfortunately our kids rated this soup as “One of the worst soups they have ever eaten!” so that was kind of a bummer. But don’t listen to them. Your Valentine’s date hopefully has better taste than our kids. Because this is a good and simple little number with creamy cauliflower and potatoes, earthy beetroots and tasty spices. We serve it with sauerkraut and a generous drizzle of pistachio dukkah on top. So, happy Valentine’s Day. Cook this soup for someone you like. Make sure to top it with lots of dukkah. And don’t let your kids try it. We also made giant dino kale chips by brushing whole dino kale leaves with oil and salt and roasting them on 150°C /­­ 300°F for 20 min or until crisp. Peace, Love and Beetroots! /­­Lul Beet & Cauliflower Soup Serves 4-6 This is a vegan soup but you could add a little cream or plant based cream if you want to make it extra round and creamy (maybe our kids would have liked it more then ;) 2 tbsp olive oil 1 onion 1 garlic clove 1 tsp fennel seeds 1 tbsp cumin seeds 1 head (500 g /­­1 lb) cauliflower, cut into florets and stem chopped 4 (300 g /­­ 10 oz) beetroots, peeled and chopped 2 potatoes vegetable stock or water, to cover 1 tsp sea salt lemon juice, to taste Heat oil in a saucepan and stir-fry onion, garlic, fennel seeds and cumin seeds until fragrant and golden. Add cauliflower florets and the chopped stem, beetroots, water and salt and cover with a lid and bring to the boil. Lower the heat and let simmer for 20 minutes or until the vegetables are soft. Use a stick blender to blend the soup smooth. Taste and adjust the flavours, adding in a little lemon for acidity and a splash of cream if you prefer. Serve in bowls topped with a drizzle of olive oil, fermented sauerkraut and Pistachio Dukkah Spice Blend. Pistacchio & Hazelnut Dukkah Spice Blend 4 tbsp pistachio nuts 4 tbsp hazelnuts 2 tbsp coriander seeds 2 tbsp cumin seeds 2 tbsp fennel seeds 4 tbsp sesame seeds 2 tsp nigella seeds 1 tsp sea salt Place pistachio nuts and hazelnuts on a dry frying pan and gently roast on low to medium heat for 3 minutes. Transfer to a pestle and mortar or a food processor. Now add coriander, cumin, fennel and sesame seeds to the pan and gently roast for 2 minutes, stirring occasionally. Then transfer to the nuts and add nigella seeds and sea salt as well.  Bash it up in a pestle and mortar or pulse a few times in the food processor, we´re looking for a nice crunchy texture, not a powder. Store in an airtight glass.

General Tso’s Cauliflower from Healthier Together

April 25 2019 Golubka Kitchen 

General Tso’s Cauliflower from Healthier Together Today we’re sharing a serious crowd pleaser of a recipe from Liz Moody’s beautiful new cookbook Healthier Together. Liz’s book is all about falling in love – with food, with her husband, and with the way that cooking and eating brings people together. It provides gentle encouragement for getting into the kitchen with someone else, whether a friend, a partner, or family, and for getting healthier together by nurturing relationships through sharing considered and tasty, home-cooked food. I’ve never actually tried General Tso’s chicken, but was immediately attracted to this cauliflower version in the book. I think that the appeal of glossy, sticky, sweet and sour goodness served over a mound of fluffy white rice is pretty universal! Liz’s recipe hits all of the aforementioned flavor and texture notes and then some. The cauliflower turns out beautifully gingery and garlicky, with an intensity of flavor that you would expect from a restaurant dish. But it’s also made with what I imagine to be way more wholesome ingredients than traditional Chinese takeout. There’s rice flour instead of wheat for anyone avoiding gluten, tamari instead of soy sauce, and coconut sugar instead of white sugar. All of the recipes in Healthier Together serve two, making it a great book for those cooking with a partner or a roommate, or even just for themselves. But as Liz suggests, it would be a great idea to double this General Tso’s Cauliflower recipe and serve it as an app at a party. Other recipes we’re super excited to try: Mexican Street Corn and Quinoa Bowl, Broccoli Rice Tabbouleh with Lemon and Dill, Caramelized Parsnip Steaks with Zesty Chimichurri, Brussels Sprout & Toasted Almond Tacos, Extra Bloody Mary, and Carrot Cake Breakfast Cookies. For all the 100% plant-based friends, it’s worth mentioning that this book is not vegetarian or vegan, but about 80% of the recipes are vegetarian, vegan, or can be made plant-based with suggested substitutions. Hope you’ll check out this stunner! General Tsos Cauliflower   Print Serves: 2 Ingredients 3/­­4 cup rice flour 1/­­2 teaspoon garlic powder 1/­­4 teaspoon ground ginger generous pinch fine-grain sea salt 1 medium head cauliflower, cut into florets 1 tablespoon toasted sesame seed oil 1 tablespoon peeled, minced ginger 2 garlic cloves, minced 3 tablespoons tomato paste 1/­­4 cup tamari or soy sauce 3 tablespoons rice vinegar 1/­­4 cup vegetable broth 1/­­2 cup coconut sugar 1 green onion, white and light green parts only, thinly sliced, to garnish Instructions Preheat the oven to 425°F. Line a baking sheet (or 2, if you have them) with parchment paper. In a large bowl, whisk together 1/­­2 cup of rice flour, 1/­­2 cup of water, the garlic powder, ground ginger, and salt. Dust the cauliflower with the remaining 1/­­4 cup rice flour, then dredge the florets in the wet rice flour mixture until well coated, shaking off any excess. Arrange on the prepared baking sheet, spacing them apart. Bake for 25 to 40 minutes, flipping once halfway through, until golden brown all over (the smaller the florets, the faster theyll cook). Transfer to a large bowl. Keep the oven on and the lined baking sheet handy. Heat the sesame oil in a small pot over medium heat. When it shimmers, add the ginger and garlic, and sauté, stirring constantly, until fragrant, 2 to 3 minutes. Add the tomato paste, tamari, rice vinegar, broth, and coconut sugar, whisking to combine. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until reduced by about one-quarter, about 5 minutes Pour the sauce over the cauliflower and toss to coat well. Transfer the cauliflower back to the baking sheet and bake for an additional 10 to 15 minutes, or until the cauliflower is dark brown but not burned. Serve topped with the green onions. 3.5.3226 The post General Tso’s Cauliflower from Healthier Together appeared first on Golubka Kitchen.

Tempeh Cauliflower Potato Tamarind Curry

April 16 2019 Vegan Richa 

Tempeh Cauliflower Potato Tamarind CurryTempeh Cauliflower Potato Tamarind Curry. South Indian Coconut and tamarind curry with veggies.Vegan Glutenfree Nutfree Recipe. Can be Soyfree.  Jump to Recipe My aim with the blog is to introduce flavorful new ways to add more plant focused meals to our and your repertoire. That means making some Indian cooking simpler and more approachable. Some of these options are home meals or regional recipes that are mostly never found in Indian restaurants. Exhibit a this Tofu Amritsari Masala which keeps getting made so many times, Exhibit b Black eyed Pea Brown Rice Peanut Pulao which has amazing flavor and texture. There are several recipes in my drafts too, that I have to edit and schedule intermittently. Sometimes they take a back seat in favor of the more popular options. The sauce today is inspired from South Indian style Tamarind Chiken Curry. I use Tempeh for the Protein and added potatoes and cauliflower because I had to use them up and all work really well in the sauce. You can make this soyfree with more of the veggies, some cooked chickpeas/­­beans/­­lentils or chickpea tofu. As with some regional Indian cooking, sometimes the ingredient list is longer as they use whole and ground spices in combination to create their own flavor. The sauces and curries in many regional Indian cuisines are not just sauce base + garam masala. The flavor gets built up with various spices and ingredients. For this sauce, the dry whole spices such as coriander, cumin, fennel, fenugreek and black pepper are toasted and then ground and blended with tomato. The mixture is then added to golden onions and simmered to make a deep flavored sauce. Add veggies or tempeh or anything else and simmer to infuse the veggies with the flavor. Garnish with lemon and Serve with rice or flatbread.Continue reading: Tempeh Cauliflower Potato Tamarind CurryThe post Tempeh Cauliflower Potato Tamarind Curry appeared first on Vegan Richa.

Spicy Vegan Burrito Bowls

April 8 2019 Meatless Monday 

These spicy vegan burrito bowls are plant-based, healthy, and packed with flavor! This recipe comes to us from Think Rice  and FeedFeed . 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 Chipotle Cauliflower 1  Medium Head Cauliflower Drizzle Neutral Oil  like avocado - 1/­­2  Tsp  Salt - 1  Tsp  Chipotle Chili Powder - 1/­­4  Tsp  Cumin - 1/­­4  Tsp  Onion Powder - Black Pepper  to taste - Pinch of Cayenne  optional - Lime Rice 1  Cup  Long-Grain Brown Rice  uncooked Zest from 1 Lime Juice from 1/­­2 Lime 1/­­2  Tsp  Salt - Cumin Black Beans 2  15 oz Cans  Black Beans 1/­­2  Tsp  Salt 1  Tsp  Chili Powder 1/­­2  Tsp  Cumin 1/­­2  Tsp  Garlic Powder - Avocado Sauce 1  Avocado 2  Cloves  Garlic 1/­­2  Jalape?o 1/­­4  Cup  Water Juice from 1 Lime 1/­­2  Tsp  Salt Black Pepper  to taste - Optional Toppings Chopped Green Onions Hot Sauce Baby Kale or Spinach Chopped Jalape?o  optional Chipotle Cauliflower Preheat your oven to 425 degrees F. Break down your cauliflower into bite-sized florets (see photos for reference). Toss cauliflower with the oil and spices until evenly coated. On a baking sheet lined with parchment paper, bake cauliflower in the oven for 25-30 minutes, stirring halfway. Lime Rice Add your US Grown long-grain brown rice to a pot with water. (Use as much water as the package directs – different varieties will call for different amounts). Cook brown rice until all water is absorbed, and rice is al dente. When rice is done cooking, add in the lime juice, lime zest, and salt, stirring well. Cumin Black Beans Rinse and drain your cans of black beans. (If using homemade, make about 3 cups). Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened. Alternatively, you can use plain black beans or chickpeas in this recipe if you’d like. Avocado Sauce Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy. Putting It All Together Assemble your bowls. Add on a layer of baby kale or spinach, if desired. Layer on the black beans and rice, then add on cauliflower. Drizzle everything with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you’d like. The post Spicy Vegan Burrito Bowls appeared first on Meatless Monday.

5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real Thing

April 1 2019 Meatless Monday 

5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real ThingBacon, wings and meatballs are all on the menu this Meatless Monday, but the recipes all have one very important thing in common: theyre meatless, of course! In honor of April Fools’ Day, consider cooking up a dish that poses as meat. Its up to you whether youll let your diners know theyre eating meatless versions of their dinner favorites. From mushroom-based meat balls to succulent sandwiches that swap in jackfruit for pork, this April Fools’ Day is guaranteed to be a tasty one. Pulled Jackfruit Sandwiches from the Veg Life Cauliflower Buffalo Wing Bites from the Saucy Southerner Potato Salad with Coconut “Bacon” from Migraine Relief Recipes Black Bean Meatless Balls and Zucchini Noodles from the Happy Health Freak Eggplant and Shiitake Meatballs from Sarcastic Cooking Did you fool anyone? Let us know how it all went down by commenting on our Facebook page. If youre looking for other meatless recipe inspiration, check out our recipe gallery. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real Thing 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.

Vegan Nashville Hot Cauliflower Bites

March 12 2019 Vegan Richa 

Vegan Nashville Hot Cauliflower BitesVegan Nashville Hot Cauliflower Bites. These Nashville Style Hot Cauliflower wings are flavorful, hot and Delicious! Serve with vegan ranch or other dips. Add to wraps or bowls. Vegan Nutfree Soyfree Recipe. Glutenfree option  Jump to Recipe Weekend fare some days for events, potlucks these days is some gardein strips with various hot sauces. One of those times, I made this nashville style peppery hot sauce that hubbs loved. I mean gone in 10 seconds kind of loved. So I decided to use it with some crispy Cauliflower! Cauliflower florets get tossed in a simple batter. No dipping each floret one by one! Just dump into the bowl and toss to coat, then spread the florets in baking dish and bake. Then toss in the sauce and bake again. The Nashville sauce is HOT! It doesn’t feel that hot when you start eating the cauliflower, but just wait for 5 mins. Boom! You can adjust the overall sauce to be less hot, add more tang(vinegar), some more oil, garlic and sweet paprika instead. Serve with cooling dips such as vegan ranch. You can also add these bites to tacos, wraps or bowls! Continue reading: Vegan Nashville Hot Cauliflower BitesThe post Vegan Nashville Hot Cauliflower Bites appeared first on Vegan Richa.

Raw Mock Tuna

March 11 2019 Meatless Monday 

Nuts, seeds, seaweed, and kelp come together to create a convincing plant-based take on tuna that can be enjoyed in a lettuce wrap on a sandwich, or wherever you’d use tuna salad. This recipe comes to us from Heidi Liv Tompkins, Co-Founder, CFO, product development manager, Heidis Health Kitchen . It was the winning entry in the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - Ingredients: - 1 cup sunflower seeds, raw - 1 cup almonds, raw - 1/­­3 cup water - 1/­­4 cup lemon juice, fresh - 2-3 tbsp vegan fish sauce substitute (such as Fysh Sauce) - 1/­­2 tsp garlic powder - 1/­­2 tsp dulse powder - 1 1/­­2 tsp salt - 1 cup cashew mayo (recipe below) - 1/­­4 cup onion, chopped - 1/­­4 cup celery, chopped - 1/­­4 cup fresh parsley, chopped - 2 tsp kelp powder - 1/­­1/­­2 tsp garlic, minced - Yum Yum Ginger Sauce (recipe below)   - Cashew Mayo -  1/­­2 cup water -  1/­­2 cup fresh-squeezed lemon juice - 1 cup raw macadamia nuts - 1 cup raw cashews - 1 Tbsp. garlic - 1 1/­­2 tsp. Celtic sea salt   - Ginger Yum Yum Sauce -  1/­­2 cup fresh lemon juice -  1/­­2 cup water -  1/­­2 cup coconut aminos -  1/­­2 cup coconut nectar -  1/­­2 cup tahini - 2 inches ginger root, peeled - 2 cloves garlic - 1/­­2 bunch mint leaves   Directions: 1. Soak almonds, sunflower seeds, cashew, and macadamia nuts in water, separately, overnight. 2. In a food processor, process almonds, sunflower seeds, water, lemon juice, fysh sauce, garlic powder, dulse, & salt until fairly smooth. 3. Transfer to mixing bowl. Add Cashew Mayo and incorporate thoroughly. 4. Fold in finely chopped onion, celery, parsley, powdered kelp and freshly minced garlic. 5. Serve in lettuce wraps with Yum Yum Ginger Sauce, on sandwiches or on toast.   For the Cashew Mayo: 1. Blend ingredients until smooth. 2. Store in a glass jar & refrigerate.   For the Ginger Yum Yum Sauce: 1. Blend ingredients until smooth. 2. Store in a glass jar & refrigerate. The post Raw Mock Tuna appeared first on Meatless Monday.

Pasta Curry with Cauliflower and Chickpeas

March 4 2019 VegKitchen 

Pasta Curry with Cauliflower and Chickpeas Pasta and veggie combos are always welcome, no matter what time of year. Though not a traditional combination, I long ago discovered that pasta marries well with curry. With the addition of cauliflower and chickpeas, it’s a tasty Italian/­­Indian fusion that’s ready in 30 minutes or so. Continuing reading Pasta Curry with Cauliflower and Chickpeas on VegKitchen

Turmeric Cauliflower Rice Recipe

February 21 2019 Vegan Richa 

Turmeric Cauliflower Rice RecipeLemony Turmeric Cauliflower Rice. Easy Side with any meal. 1 Pot 15 Min Lemon Cauliflower Rice with mustard seeds and garlic. Vegan Glutenfree Grainfree Nutfree Recipe  Jump to Recipe  You all love this Turmeric Lemon rice as a side not just with Indian Meals, but with other meals as well. I decided to lighten it up with cauliflower rice and the result is this light, fluffy, golden, gorgeous, vibrant, lemony Turmeric Cauliflower Rice! Grate the cauliflower using the many methods listed below, Lightly cook with turmeric, lemon and spices. Fluff and done! You might have a hard time keeping some for the actual meal. You have to try this Fluffy Vibrant Golden Cauliflower Rice! Continue reading: Turmeric Cauliflower Rice RecipeThe post Turmeric Cauliflower Rice Recipe appeared first on Vegan Richa.

Cauliflower Soup

February 20 2019 Oh My Veggies 

This delicious cream of cauliflower soup will delight the taste buds of even your pickiest child. Eating cauliflower contributes a significant amount of fiber to your diet and is a great food for dieters because it causes a feeling of satiety.

Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... 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