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Asian Noodle Bowl with Spicy Almond Sauce

March 30 2020 Meatless Monday 

Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat. 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 - 1/­­4 cup sliced almonds - 3/­­4 pound whole-wheat spaghetti - 1/­­2 head broccoli (about 3/­­4 pound), tops cut into flowerets, stems peeled and sliced thinly - 2 cups (about 4 ounces) of snow peas, trimmed - 1 red bell pepper, cut into 1 inch pieces - 1/­­2 cup of unsalted almond butter - 1/­­4 cup of reduced sodium soy sauce - 3 tablespoon fresh lime juice - 2 tablespoons of brown sugar - 1 tablespoon chili-garlic sauce, such as Sriracha -  1 scallion, green part only (about 3 tablespoons) Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes. Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot. While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth. Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens. The post Asian Noodle Bowl with Spicy Almond Sauce appeared first on Meatless Monday.

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1

March 25 2020 Golubka Kitchen 

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 I’ve been posting regular pantry cooking stories on our Instagram, and I thought I’d have those recipes live here in written form as well. We’ve been minimizing our grocery shopping as much as possible, mostly depending on pantry staples and some longer lasting produce for our meals. This is not your regular, well-photographed post since all the photos are just quick cellphone snapshots I took at dinner time, but hopefully you won’t mind. The recipes are also very off-the-cuff and based on what we had in the pantry, so please feel free to adjust them according to what you have on hand. That’s really what these dishes are all about! The theme here is canned tomatoes, since they are pantry royalty and can bring big flavor to all kinds of dishes, with very little effort. There are two tomato-based stews, a lush tomato pasta, a tempeh sausage recipe, and a little banana bread treat at the end. I hope to do more of these posts very soon as I continue exploring this theme. Let us know if you have any requests or need help with any particular ingredient/­­dish, etc. Sending big love as always. Few things are as easy and satisfying as a simple marinara pasta, which can be easily made with canned tomatoes. The extra garlic and extra cooking time makes this version especially lush. You can watch me make it here. Lush Marinara Pasta   Print Serves: 3-4 Ingredients olive oil 1 yellow onion - diced sea salt 5 cloves of garlic - thinly sliced 1 28 oz can whole peeled tomatoes - crushed up with your hands pinch of red pepper flakes - to taste a few sprigs of fresh basil, plus more for garnish 2 teaspoons sugar (only if needed) about 10 oz pasta of choice Instructions Heat a medium pot over medium heat. Add a generous pour of olive oil. Add the onion and a pinch of salt and saute for about 7 minutes, until translucent. Add the garlic and saute for another 30 seconds or until fragrant. Add the tomatoes, red pepper flakes, basil sprigs, and more salt if your tomatoes are unsalted. Bring the mixture to a gentle simmer and simmer, stirring frequently, for 45 minutes to 1 hour, until the sauce is thickened and glossy. Taste for salt and adjust if needed. If your sauce tastes too acidic, add the sugar. Transfer about half or more of the sauce to a separate container to use later, leaving the rest in the pot. Meanwhile, boil a pot of water and cook pasta according to the instructions on the package. Save about 1 cup of the starchy pasta water. Drain your pasta and add it to the pot with the reserved sauce. Start mixing, adding small splashes of the starchy pasta water, until the sauce is well-incorporated and sticking to the pasta. Garnish with more basil and enjoy. Notes You can use leftover pasta sauce in any of the dishes in this post that call for tomatoes. 3.5.3226   Pappa al Pomodoro is a Tuscan bread and tomato soup, and it’s the coziest thing ever, plus a great way to use up stale bread. We filled this one out with white beans and kale for a more one-stop meal. You can watch me make it here. Pappa al Pomodoro with White Beans and Kale   Print Serves: 2-3 Ingredients 4 thick slices of crusty bread, preferably stale 2-3 slices of garlic olive oil ½ large yellow onion - diced sea salt ½-1 teaspoon dried marjoram or oregano (optional) pinch of red pepper flakes - to taste 14.5 oz can diced fire-roasted tomatoes 1½ teaspoon coconut sugar 1 15 oz can or 1½ cups cooked white beans vegetable broth 2 large handfuls of kale - chopped Instructions If your bread isnt stale, toast it. Generously rub each piece of bread with the garlic on both sides. Slice or break the bread up into smaller pieces. Mince any left-over garlic. Heat a large pot over medium heat and add a pour of olive oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the garlic, marjoram/­­oregano, if using, and red pepper flakes, and stir around for another 30 seconds. Add the tomatoes, coconut sugar, white beans, more salt to taste, and enough vegetable broth to achieve a chunky stew consistency. Bring to a simmer. Once simmering, stir in the kale. Let simmer with the lid askew for about 15 minutes. Taste for salt and spice and adjust if needed. Distribute the garlicky bread between bowls. Pour the stew over. Garnish with a drizzle of olive oil and/­­or any herbs of choice. Notes You can use any kind of canned tomatoes or even tomato sauce for this recipe, just adjust the salt and cooking times accordingly. 3.5.3226   This is not a traditional Chana Masala by any means, but it uses a similar principle of chickpeas stewed with tomatoes and spices. I think that roasted cauliflower goes really well with this dish, and the (super easy!) chutney brings a much-needed pop of green. You can watch me make this dish here. Chana Masala with Roasted Cauliflower and Cilantro Chutney   Print Serves: 2-3 Ingredients for the chana masala 1 head cauliflower - cut into florets avocado oil or other oil of choice sea salt black pepper 1 yellow onion - diced 1-inch piece of ginger - grated or minced 4 cloves of garlic - grater or minced 1 teaspoon curry powder, or to taste 1½ 15 oz cans or about 2¼ cups cooked chickpeas 1-1½ cups tomato sauce or other canned tomatoes purified water juice from ½ lemon for the cilantro chutney 1 bunch cilantro with stems - roughly chopped 1 serrano pepper - seeded if you prefer less spice 1 teaspoon coconut sugar sea salt juice from ½ lemon Instructions to make the chana masala Preheat the oven to 400° F (200° C). Prepare a lined baking tray. Place the cauliflower on the tray, drizzle it with some oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway, or until the cauliflower is cooked through and caramelized in parts. Heat a pot over medium heat and add a pour of oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the ginger, garlic, curry powder, and some black pepper, and saute for 1 more minute, until fragrant. Add the chickpeas, stir to coat, and let the chickpeas toast in the spices for 3-5 minutes. Add the tomato sauce and enough water to thin everything out to a chunky stew consistency. Add more salt if needed (this will depend on whether your chickpeas and tomatoes were salted). Bring to a simmer and let simmer for about 15 minutes, or until the cauliflower is finished roasting. Taste for salt and pepper and adjust if needed. Turn off the heat and stir in the lemon juice. Serve with the roasted cauliflower and cilantro chutney (recipe follows). to make the cilantro chutney Combine the cilantro, serrano, sugar, salt to taste, and lemon juice in a high speed blender. Blend until smooth. You shouldnt need water, but add small splashes of water if your blender has a difficult time getting going. Notes If you made our freezer bouillon, you can use about 5-6 teaspoons of the fiery freezer bouillon in place of the onions, ginger, and garlic in this recipe. 3.5.3226   This is a riff on the Italian classic of sausage and peppers, except that the ‘sausage’ is made by cooking tempeh with all kinds of herbs and spices, which makes it incredibly flavorful. Feel very free to adjust the spices according to what you have on hand, you kind of can’t go wrong here! You can watch me make this dish here. Tempeh Sausage, Peppers, and Onions   Print Serves: 4-5 Ingredients avocado oil or other oil of choice 1 yellow onion - sliced sea salt 2 red and/­­or orange bell peppers - cored and sliced splash of beer (optional) 2 8 oz packages of tempeh - crumbled tamari - to taste maple syrup - to taste 2 cloves garlic - minced 1 tablespoon minced fresh sage (or use dried sage) 1 tablespoon tomato paste 1 teaspoon coconut sugar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon dried thyme ¼ teaspoon chili powder pinch of red pepper flakes pinch of smoked salt (totally optional) Instructions Heat a large pan over medium heat and add a pour of oil. Add the onion and a pinch of salt and saute for 1-2 minutes to give the onions a head start. Add the peppers and another pinch of salt, and saute for about 5 minutes, until starting to soften. Add a splash of beer, if using, and let it cook off for 1-2 minutes. Turn the heat down to medium-low, cover the pan, and let the onions and peppers stew for 20 minutes, or until soft and melted. If your pan gets too dry, add a splash of water. Meanwhile, put the crumbled tempeh in a bowl and drizzle some tamari and maple syrup over it. Mix to coat and let sit. Gather all your spices for the tempeh sausage by measuring them out into one bowl: garlic, sage, tomato paste, coconut sugar, garlic powder, onion powder, smoked paprika, dried thyme, chili powder, red pepper flakes, and smoked salt, if using. Once the onions and peppers are done cooking, remove them from the pan and set aside for now. Add more oil to the pan. Add the tempeh and stir to coat it in the oil. Press the tempeh into the pan in one even layer and let brown undisturbed for about 3 minutes. Stir the tempeh, press it into the pan again, and keep cooking until mostly golden brown. Stir in the prepared spice mix and cook the tempeh for another 2-3 minutes, until fragrant. Taste for salt and spices and adjust if needed. Add the onions and peppers back in, stir to incorporate, and let everything warm through together. Enjoy the sausage as is or on sandwiches, over rice, etc. 3.5.3226   In our last post, I talked about my sourdough starter and how I’ve been experimenting with recipes that use up sourdough discard from feeding the starter. So far I’ve made cookies and this banana bread, which turned out delicious, but didn’t really taste like sourdough. It’s a great way to save some flour in any case, if you have a starter. You can watch me make it here. Vegan Sourdough Banana Bread   Print Adapted from The Baking Fairy - this is a great recipe to use if you dont have sourdough! Serves: 1 standard loaf Ingredients 5 very ripe bananas - peeled, divided ½ cup sourdough discard/­­starter ¼ cup refined coconut oil - melted or soft ¼ cup non-dairy milk 2 teaspoons vanilla extract ½ cup plus 1 tablespoon coconut sugar, plus more for sprinkling generous pinch of sea salt 1½ cups all purpose flour 1 teaspoon baking soda Instructions Preheat the oven to 350° F (175° C). Prepare an oiled and parchment-lined loaf pan. Mash 4 of the bananas in a large bowl. Add the sourdough discard, coconut oil, milk, and vanilla. Use a fork to mix until smooth. Add the sugar, salt, flour, and baking soda. Mix to just incorporate. Transfer the batter to the prepared loaf pan. Slice the remaining banana in half lengthwise and use it to decorate the top of the loaf. Sprinkle more coconut sugar over the banana and top of the loaf. Bake for 50 minutes. Cover with a piece of domed parchment paper and continue baking for another 10 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes in the loaf pan, then transfer to a cooling rack and let cool for another 20 minutes. Slice and enjoy. 3.5.3226   Other pantry-friendly recipes we’re cooking this week: - Cozy Pantry Stew - Next Level Lemon Miso Potatoes - Fall-Apart Caramelized Cabbage The post Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 appeared first on Golubka Kitchen.

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

March 25 2020 Manjula's kitchen 

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce (adsbygoogle = window.adsbygoogle || []).push({}); Print Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal. A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy. This recipe will serve 4. Course Side Dish Cuisine American Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, easy cooking, Homemade, Main Meal, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta Servings 4 people Ingredients3 medium sized potatoes peeled and sliced about 1/­­8 inch thick 1/­­4 cup green peas 1/­­4 cup corn kernels 1/­­4 cup bell pepper chopped 1/­­4 cup carrots shredded 1 Tbsp green chilies finely chopped (this is optional) 2 Tbsp cilantro chopped For white sauce2 Tbsp olive oil 2 Tbsp all-purpose flour plain flour, maida 1/­­8 tsp black pepper 1/­­2 tsp red chili flakes adjust to taste 1/­­2 cup heavy cream 1 1/­­2 cup milk 1/­­2 tsp salt InstructionsSauceIn a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute. Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth. AssemblyPreheat oven to 350 degrees F (190 degrees C). I am using 5 x 7 Pyrex pan to make the Scalloped Potatoes. Grease the pan. layer the potatoes evenly in the pan. Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly. Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top. Scalloped Potatoes are ready, nice color. Enjoy. NotesI prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach. You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese The post Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce appeared first on Manjula's Kitchen.

Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap

March 18 2020 Vegan Richa 

Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap This delicious vegan hummus wrap is layered with creamy red lentil hummus, fragrant Indian Aloo Gobi potato and pea stir-fry, and crisp pickled onions!  Perfect for packing for a healthy lunch! Jump to Recipe Editors Note: This post was originally published in September 2013 and has been updated for accuracy and comprehensiveness in March 2020. Red Lentil Hummus Wraps with Aloo Gobi & Pickled Onions Time for another delicious vegan wrap filled with a classic Indian dish – Aloo Gobi.  If you don’t like to eat a big Indian meal, all spread out on one big plate with a flatbread, breaking a flatbread into pieces using your hand. picking up the dry veggie side with the flatbread and dipping it in the lentil dal or other soups/­­stews etc. Well, then you can put everything into a wrap This vegan hummus wrap. Make it! It is filled with my Dad’s delicious Gobi Aloo Mutter (Indian Cauliflower Potato Stir-fry), some thick red lentil hummus – Masoor Dal, fresh cilantro and pickled onions. Serve with some cilantro chutney or Sriracha. Everything that can go on a Thali(plate), can go into this hummus wrap! I used red/­­pink/­­orange lentils for this hummus wrap since they cook really quickly. You can use any lentil or bean really. Just add some spices, cook and mash them up and use as a hummus base. Any Indian spiced Daal cooked with less water can be made into hummus. We should all eat more lentils:) Continue reading: Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus WrapThe post Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap appeared first on Vegan Richa.

Boosting Your Immune System with Plant-Forward Eating

March 10 2020 Meatless Monday 

Boosting Your Immune System with Plant-Forward EatingThe recent COVID-19 outbreak has caused concern across the world, and many people are taking measures to make sure they do not fall sick. Besides washing your hands and staying home if youre sick, theres a lot you can do from a nutrition standpoint to boost your immune system  – eat more vegetables and fruits, legumes and whole grains .  Vegetables and fruits especially, have nutrients and special natural compounds called phytochemicals that serve as antioxidants to neutralize damage to cells and fight nasty pathogens like COVID-19, the flu and the common cold. Will they prevent you from getting sick? Maybe not. But a healthy diet can help strengthen your immune system to help fight the virus and recover quickly. Below are some nutrients found in plant-based foods that are vital for a strong and robust immune system: Vitamin C An antioxidant that increases production of white blood cells, is key to fighting infections. Citrus fruits, papaya, dark green and yellow vegetables, red bell pepper, strawberries, tomatoes and watermelons are great sources of Vitamin C. Try this recipe.  Vitamin E An antioxidant that protects your cells from free radical damages, enhances the immune system to fight off bacteria and viruses. Foods high in vitamin E are sunflower seeds, nuts and green vegetables. Try this recipe. Vitamin A Functions mainly by keeping the skin, vision, and tissues of the mouth, stomach, intestine, and respiratory system healthy. Its anti-inflammatory properties enhance the immune system. Good sources of vitamin A are sweet potatoes, spinach, pumpkins, carrots, peppers, cantaloupes. Try this recipe. Zinc An important mineral that helps in wound healing, functions in the development of immune cells, which is needed for the immune system to work properly. Food sources of zinc are legumes, whole grains, nuts and seeds. Try this recipe.  Dietary protein Plays a major role in the bodys immune response. They activate cells that help fight off infections in the body. Good plant sources of dietary protein are: legumes, beans, peas, soy, and nuts. Try this recipe.    Overall, if pondering about which vegetable or fruit to eat, think of colors – purple, blue, red, yellow and orange, because it usually means they are packed with antioxidants that are great for your health and immune system.     Resources: 1. Zinc in Human Health: Effect of Zinc on Immune Cells. https:/­­/­­www.ncbi.nlm.nih.gov/­­pmc/­­articles/­­PMC2277319/­­ . Accessed March 5, 2020 2. Health Professional Fact Sheet. NIH, Office of Dietary Supplement. https:/­­/­­ods.od.nih.gov/­­factsheets/­­VitaminA-HealthProfessional/­­ . Accessed March 5, 2020 3. Li P, Yin YL, Li D, Kim SW, Wu G. Amino Acid and Immune Function. Br J  Nutr, 2007 Aug:98(2):237-52.  4. Protect your Health with Immune-Boosting Nutrition. https:/­­/­­www.eatright.org/­­health/­­wellness/­­preventing-illness/­­protect-your-health-with-immune-boosting-nutrition . Accessed March 5, 2020 The post Boosting Your Immune System with Plant-Forward Eating appeared first on Meatless Monday.

Aloo Matar – Easy Pea & Potato Curry (Vegan)

March 1 2020 Vegan Richa 

Aloo Matar – Easy Pea & Potato Curry (Vegan)This easy Indian Aloo Matar – Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free option included. Jump to Recipe Coming at you with a delicious Indian weeknight recipe that comes together quickly and needs very basic ingredients most of which you probably already have at home! One of those recipes that I can always make, even when I dont know what else to make because the fridge is almost empty! Aloo Matar! Bonus, it’s my mom’s recipe so obviously it’s the best and tested until perfect! What is Aloo Matar? Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions. While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories. Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes. This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. Its lightly spiced, so absolutely doable even for kids and/­­or sensitive tummies. Ingredients needed for making this Indian Pea & Potato Curry: - Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color. - Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time. - Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavor central! - The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy. - Fresh green chilie adds a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out. - Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or  half the amount of canned tomato puree as it is more concentrated. Tips and Substitutions for making Aloo Matar: - To make this recipe oil-free, skip the first step. Saute spices in broth or water. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top for additional flavor. How to make the best Aloo Matar: Heat oil in a skillet over medium heat. Add potatoes and cook them for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or using a food processor. Transfer the potatoes to a bowl. Heat a tsp of oil over medium heat. Add the crushed seeds and cook for half a minute. Now, add in the onion, garlic, ginger, chilies and cook for 3 mins or until translucent. Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more. Add the potatoes, salt and water, and cover and cook for 15 mins. Check for seasoning (add salt, if needed) and add more water if it has gotten too thick. Add the peas and half the cilantro and cover and cook until potatoes are fork-tender. Garnish your vegan Aloo Matar with more chopped cilantro and crushed pepper flakes. What shall I serve with Aloo Matar? I like serving this potato and pea curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this pea potato curry also pairs extremely well with roti or any vegan flatbread of choice. More delicious Indian potato curry recipes from the blog: - Instant Pot Saag Aloo (Sweet Potato and Chard) - Potato Eggplant Curry - Chickpea Sweet Potato Spinach Curry - Aloo Gobi -Baked    Mums Aloo Matar This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.   - 2 tsp oil (divided) - 3 medium potatoes cubed small. - 1/­­2 tsp cumin seeds - 1 tsp coriander seeds - 1/­­4 cup chopped onion - 4 cloves of garlic (finely chopped) - 1 inch ginger (finely chopped) - 1/­­2 hot green chile (finely chopped) - 1/­­2 tsp turmeric - 1/­­3 to 1/­­2 tsp cayenne - 2 medium to large tomatoes (pureed) - 1/­­2 tsp salt - 1 cup water - 1/­­2 cup peas - 1/­­2 cup chopped cilantro (loosely packed divided) - optional additions: sprinkle garam masala towards the end (1/­­2 tsp dried fenugreek leaves) - Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor. -  Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute. - Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent. - Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken. - Add the potatoes, salt and water and cover and cook for 15 mins. - Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference. -  Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes. - To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top. - The nutrition facts do not include rice or any sides.        The post Aloo Matar – Easy Pea & Potato Curry (Vegan) appeared first on Vegan Richa.

Cauliflower Power Tacos

February 14 2020 VegKitchen 

Cauliflower Power Tacos Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As an added bonus, its also gluten-free. This delicious dish gives you a great excuse to celebrate Cinco de Mayo, coming up on May 5 (and follow this link for more recipes for celebrating Cinco de Mayo, vegan style). The post Cauliflower Power Tacos appeared first on VegKitchen.

Roasted Cauliflower Hummus

January 20 2020 Oh My Veggies 

You know what I hate? Suggested serving sizes. I love hummus. I don’t make usually make hummus myself (unless it’s Edamame Hummus) because it ends up being a disaster, so I buy the little tubs of hummus at the grocery store. And I totally want to eat half the tub in one sitting. But a serving size is almost always two tablespoons. Two tablespoons. Which is nothing! Who eats two tablespoons of hummus?! I am totally a volume eater. Hummus is a healthy food, but the calories really add up when you want to eat more than two tablespoons. So I thought I’d try replacing the chickpeas with roasted cauliflower. Oh sure, my hummus wouldn’t have as much protein, but I’d be able to eat a lot more of it, which is nice too, right? As usual, I thought I was being super innovative, but then I Googled it and about a gajillion recipes for paleo hummus made with cauliflower came up. Oh snap. Anyway, if you divide this Roasted Cauliflower Hummus into four HUGE SERVINGS (see, all caps means the servings are big), you end up saving about 90 calories per serving. I kind of wanted to have a […]

Cauliflower Mash

January 6 2020 Meatless Monday 

Cauliflower is roasted until brown, then blended with Greek yogurt and vegetable broth for a flavorful, creamy cauliflower puree. This cauliflower mash can be served on the side in place of mashed potatoes and offers a healthy dose of the vitamin K! This recipe is from Ashley of Sprout. Serves 4 - 1 head cauliflower, cut into 1 inch florets - 1 tablespoon olive oil - 1/­­2 teaspoon salt - 1/­­4 teaspoon black pepper - 1/­­4 cup plain Greek yogurt - 1 cup low sodium vegetable broth, divided - whole wheat breadcrumbs, for garnish - fresh parsley, for garnish Preheat an oven to 450 degrees. Toss the cauliflower with the olive oil. Season with the salt and pepper. Spread the florets onto a baking sheet in 1 layer. Roast for 30-35 minutes, or until the edges of the cauliflower are deep brown. Transfer the roasted cauliflower florets to a blender. Add the yogurt and 1/­­2 cup of the vegetable broth to the blender. Blend until smooth. If cauliflower mash seems too thick, add a little more vegetable broth, 1 tablespoon at a time until the mash has reached desired consistency. Taste for seasoning and adjust if desired. Divide into 4 portions, sprinkle each with breadcrumbs and parsley. Enjoy! The post Cauliflower Mash appeared first on Meatless Monday.

Tofu and Cauliflower in Kolhapuri Sauce

December 26 2019 Vegan Richa 

Tofu and Cauliflower in Kolhapuri SauceTofu and Cauliflower in Indian Kolhapuri Sauce. Creamy Spicy Pepper Coconut Sesame Sauce with baked veggies and Tofu. Vegan Gluten-free Nut-free Recipe.  Soy-free option. Jump to Recipe Kolhapuri cuisine is a regional cuisine from a town in the state of Maharashtra in India. The region has its own cuisine, various chilies and is know for hot, deep colored, spicy dishes and sauces. The cuisine has its own spice blend called kolhapuri masala which uses spices, coconut, fenugreek and chilies. I make a simplified version of the masala blend and the sauce and use it with Baked Tofu and Cauliflower here. I’ve made a version of this cooked with various veggies here (instant pot recipe). The sauce use whole spices and ingredients such as sesame and coconut that add a unique flavor. Try this sauce with baked veggies, chickpeas or chickpea tofu for variation.Continue reading: Tofu and Cauliflower in Kolhapuri SauceThe post Tofu and Cauliflower in Kolhapuri Sauce appeared first on Vegan Richa.

Anja Schwartz Rothe

December 15 2019 Golubka Kitchen 

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

Joy Bauer’s Tips for Getting Kids to Eat More Vegetables

December 9 2019 Meatless Monday 

Joy Bauer’s Tips for Getting Kids to Eat More VegetablesEvery parents predicament: How do I get my children to eat more vegetables? Although theres no secret sauce (sorry ketchup), there are tried and true methods to get your kids to eat more adventurously. But what are they? The team at Meatless Monday spoke with Joy Bauer, bestselling author and health and nutrition expert on The Today Show, about her new book, Yummy Yoga: Playful Poses and Tasty Treats , and her creative ways to encourage kids to eat healthier. Yummy Yoga pairs healthy, kid-friendly recipes with fun yoga positions, giving the whole family the opportunity to get in the kitchen and on the yoga mat. But what sets this book apart is the collection of adorable yoga sculptures made out of fruits and vegetables that accompany each recipe (warning: they definitely encourage playing with your food). To celebrate the launch of her book, Joy shared with us some easy-to-apply tips and tricks that will spark a passion for veggies in even the pickiest of eaters. This Monday, follow Joys words of wisdom and help your kids establish a loving relationship with plant-based foods. Tip # 1: Make Healthy Food Fun The key to encouraging kids to eat healthfully is to make food fun and exciting. Thats the whole point of Yummy Yoga. The pages are filled with tasty, kid-friendly recipes -- smoothies, fruit skewers, veggie pizzas, super food ice pops, etc. -- and playful yoga poses to entertain and excite little ones as they discover healthy, new habits.   Tip #2: Eat More Produce Yourself Kiddie see, kiddie do. If your little ones (and big ones) see you eating a wide variety of fruits and vegetables, theyre more likely to do it, too. A study from the Pennington Biomedical Research Center in Baton Rouge, Louisiana, found that preschool age kids were more likely to eat bell peppers (and prefer them in the future) after being shown a video of people eating the veggie compared to kids who didnt see the veggie video. Encourage your children to eat more fruit and vegetables by enjoying them yourself, and by pointing out other people (grandparents, siblings, cousins, friends, babysitters, and so on) who enjoy them, too!   Tip #3: Think Out of the Box If a picky spouse or child doesnt like steamed broccoli, dont give up. Instead, try another spin. Whip up a batch of Broccomole Dip (I mash steamed broccoli florets into guacamole), Roasted Broccoli , Creamy Broccoli Soup , Broccoli Tots , or top it with cheese sauce or marinara...you get the idea. Be creative and experiment until you find a recipe that your picky eater does like.   Tip #4: Give Them the Power of Choice Give picky eaters the power to choose--a fun recipe, a new fruit or a veggie to prepare as a side dish, or even the theme of the meal. Its a simple equation that will make mealtimes less fraught: more freedom = less fussing. When you involve picky eaters with planning and prep a few nights each week, youll find theyre less likely to argue about finishing their veggies. Good food, good mood...sounds appetizing, right?   Tip #5: When in Doubt, Hide it Sometimes, its easier to just slip veggies into their favorite foods. You can add a handful of kale or spinach into smoothies; add chopped broccoli, diced carrots or yellow bell peppers into mac and cheese (no brainer!); swap out standard noodles for veggie noodles, like spaghetti squash or zucchini linguini (aka zoodles); mix cauliflower rice with traditional rice; blend canned pumpkin puree into marinara sauce and taco meat -- the options are limitless!   Tip #6: Try it on a Monday Monday follows the weekend, which is when most people do their shopping and prep work-the veggies have been purchased, cleaned, peeled and chopped. Plus, its the perfect way to reset and reboot for a healthy and energizing new week ahead. Try Joy’s recipe for Heart-y Artichokes, Green Beans, and Leeks from the book and check out Yummy Yoga for more delicious recipes!   Want some more plant-based cooking tips for you and your picky eaters? Check out The Kids Cook Monday for more recipe inspiration and fun kitchen activities for you and your children to do together. The post Joy Bauer’s Tips for Getting Kids to Eat More Vegetables appeared first on Meatless Monday.

Vegan Mushroom Sauce – No Oil Option

December 7 2019 Vegan Richa 

Vegan Mushroom Sauce – No Oil OptionCreamy Vegan Mushroom Sauce. This Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies and more. Vegan Gluten-free Soy-free Recipe. Nut-free option.  Jump to Recipe A flavorful sauce as a side elevates comfort dishes to a new level. This Creamy Mushroom sauce with caramelized mushrooms, herbs, wine, and creamy base is versatile and delicious! Serve the sauce over cauliflower steaks, with pasta, roasted veggies, over mashed veggies, veggie meatloafs or burgers, grilled portobello mushroom, bowls and more. Change up the herbs, add more wine and less non dairy cream, adjust away to your preference!Continue reading: Vegan Mushroom Sauce – No Oil OptionThe post Vegan Mushroom Sauce – No Oil Option appeared first on Vegan Richa.

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

November 25 2019 Meatless Monday 

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

Indonesian-Style Vegetable Stew with Rice Noodles

March 15 2020 VegKitchen 

Indonesian-Style Vegetable Stew with Rice Noodles Characteristic of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper), this stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This has so much going for it that you need only a simple salad to complete the meal. Serves: The post Indonesian-Style Vegetable Stew with Rice Noodles appeared first on VegKitchen.

Holi, Holi, Holi!

March 3 2020 Manjula's kitchen 

Holi, Holi, Holi!The flowers are blooming, and spring is upon us! That means that one of my favorite holidays is fast approaching…yes Holi!  I love the spirit of Holi with its fun, festive and colorful spirit. I especially enjoy playing with my grandchildren during this time.  It keeps me young even though time is passing by quickly. Spending time with my grandchildren during this festive time really brings back a lot of fun memories from my childhood.  My parents loved celebrating holidays and making it very special for us.  It always makes me feel happy thinking of those times.  Of course, these wonderful holidays allow me to spend more time in my favorite place at home – the kitchen!  These holidays and celebrations are not complete without delicious food. As a young child, I can vividly remember the whole neighborhood filled with delicious aromas in preparation for Holi.  My mother would make a variety of finger foods because it was easy to share with friends and neighbors. This year Holi falls on March 9th and 10th.   In India, Holi is a time where people of all different backgrounds come together and celebrate.  A bonfire is typically prepared the night before Holi. The next day family, friends, and neighbors play together with specially prepared colored powders. These powders are called “gulal” and colored water is playfully splashed on each other as well.   Of course, this is my grandchildrens’ favorite holiday to celebrate! In preparation for Holi, here are some of my favorite snacks to prepare:  Gujhias Crispy Shakarpara Nariyal Ka Ladoo Nimki Nimki (Salted Fried Crackers) Khasta Kachori Khasta Kachori Kesar Peda Kesar Peda Here’s to wishing everyone a wonderful Holi this year! The post Holi, Holi, Holi! appeared first on Manjula's Kitchen.

Cinnamon-Walnut Crumble Coffee Cake

February 21 2020 VegKitchen 

Cinnamon-Walnut Crumble Coffee Cake I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to.  Makes one 9-inch cake; about 12 servings 2 cups whole wheat pastry flour 1 tbsp baking powder 1 1/­­4 tsp cinnamon, or more to taste 1/­­4 tsp salt 1/­­3 cup safflower oil 1/­­3 cup maple syrup 1 cup apple juice Walnut Crumble Topping 1/­­2 cup walnuts 1 tsp cinnamon, or more to taste 1/­­4 tsp vanilla extract, or more to taste Preheat the oven to 350°F. Lightly oil a 9-inch square or round baking pan or a 9 x 5 x 3-inch loaf pan. The post Cinnamon-Walnut Crumble Coffee Cake appeared first on VegKitchen.

Top 20 Plant-Based Proteins

January 27 2020 Meatless Monday 

Top 20 Plant-Based ProteinsWill I get enough protein? is one of the most common questions asked by people looking to add more plant-based foods to their diet. The short (and long) answer is -- YES. Check out our Plant Protein Power Kit for downloadable social media graphics, plant-protein GIFs and printable posters. According to the United States Department of Agriculture (USDA), the recommended dietary allowance for individual daily protein intake is 0.8 grams per of protein per every 2 pounds of body weight. Although this is an approximate calculation -- other factors such as age, sex, body type, and lifestyle must be considered for a precise nutrient recommendation -- it provides a reliable benchmark to measure your daily protein requirements.  This amounts to around 56 grams of protein per day for the average sedentary man and 46 grams per day for the average sedentary woman. So, how do you reach that daily number eating only plant-based foods? Easy, check out our guide below and discover which seeds, nuts, legumes, vegetables, and plant-based products pack the biggest protein punch. Still have questions? Learn more about plant-based protein from the nutritional experts at Johns Hopkins University. Broccoli One of the most popular vegetables is also one of the most protein dense, with one cup of cooked broccoli containing 6 grams of protein. Roast it, sauté it, or steam it for a quick and nutritious side dish. Chia Seeds Small but mighty, 1 ounce of chia seeds packs nearly 5 grams protein. Drop a spoonful into a smoothie or combine with a liquid like juice or nut milk to make a fun-textured chia pudding. Chickpeas Cooked chickpeas are the main ingredient in hummus and boast nearly 15 grams of protein per cup. And remember, when using canned chickpeas, save the liquid -- also known as aquafaba -- for a terrific, plant-based egg white replacement. Edamame Popular in Japan and other areas of East Asia, edamame is as close you can get to a perfect food: One cup of cooked edamame contains 8 grams of fiber, 17 grams of protein, and is only 189 calories. Farro One of the lesser known ancient grains, farro needs to be on your radar. A quarter cup of uncooked farro contains 6 grams of protein. Its toothsome texture adds a pleasant chew to grain bowls and salads. Frozen Veggie Burgers There are tons of different types of pre-made frozen veggie burgers varying in ingredients, texture, and flavorful, and although their nutritional profiles differ, you can generally expect between 10 - 15 grams of protein per patty. Try a range of brands and see which one(s) fit your palate. Hemp Seed Heralded as a superfood, hemp seeds have a subtle, nutty flavor similar to pine nuts. In baking, hemp seeds can be used as a nut replacement, but it can also be added to smoothies, with 2 tablespoons containing over 6 grams of protein. Jackfruit Jackfruit is often marketed as a plant-based alternative to pulled pork, with a meaty, stringy texture fit for faux barbecue platters and sandwiches. Jackfruit is rarely sold whole, but there are a handful of brands selling products made with jackfruit in the refrigerated section of supermarkets. Jack fruit is not the most protein-dense item on this list, but it still contains 3 grams per cup. Kidney Beans These hefty beans are dense, nourishing, and nutrient-packed. One cup of cooked kidney beans contains roughly 13 grams of protein (as well as 13 grams of fiber). Lentils With tons of fiber and almost no saturated fat, look to use lentils as the foundation of multiple meals throughout the week. A cup of cooked lentils contains 18 grams of protein and more than half your recommended daily value of fiber. Mung Beans Mainly cultivated in East and Southeast Asia, the mung bean is often used as the foundation of stews, vegetable patties, or dal. One cup of cooked mung beans contains 14 grams of protein. Note: mung beans are easier to find dry rather than cooked and canned. Nut Butters Although not all nut butters are considered equal when it comes to protein content (or flavor), they generally contain around 4 grams of protein per tablespoon. Oatmeal A cup of cooked oatmeal contains 6 grams of protein; pair it with a scoop of peanut butter and a sprinkling of hemp or chia seeds for a protein-packed breakfast. Plant-Based Meat Thanks to plant-based meat, sources of vegan protein are all the rage. A typical plant-based burger patty contains 20 grams of protein. Many quick-service restaurant chains now offer versions of their classic menu items featuring some variety of plant-based meat. Quinoa The trendiest of grains (well, its technically a seed), quinoa is a splendid source of protein that can serve as the foundation of any meatless meal. A cup of cooked quinoa boasts around 8 grams of protein. Seitan The original plant-based meat replacement, seitan -- which is made from wheat gluten -- is packed with protein and can be quite tasty when properly prepared. A 3-ounce serving of seitan includes between 15 - 20 grams of protein, a number that is comparable to most animal proteins. Soy Milk The market for non-dairy nut milks has exploded in recent years, but soy milk remains the most nutritious option. One cup of soy milk has 8 grams of protein, which makes it a nice base for smoothies and shakes. Sprouted Bread Sprouted bread is a certain category of bread made from grains that have been allowed to germinate (aka sprout) before being milled into flour. Ezekiel Bread -- a common brand of sprouted bread -- contains 4 grams of protein and only 80 calories per slice. Sunflower Seeds Who wouldve thought that the innocent little sunflower seed could pack such a protein punch? A half-cup of sunflower seeds has 15 grams of proteins. Bring some in a little baggy and keep with you for a quick and nutritious snack. Tofu There are imitators and then there are originators. Tofu -- made from soy beans -- is sold in a variety of textures and forms, but no matter the type, youre guaranteed to get a solid dose of plant-based protein, with a half-cup offering around 10 grams. Our recipe for Jamaican Jerk Tofu (the most popular recipe on our website) will make you a lifelong tofu loyalist.   Below, weve curated a sample a menu to demonstrate how easy it is to hit your daily protein target eating only plant-based foods. Breakfast: Overnight Pumpkin Pie Oats (17 grams of protein) Lunch: Garlicky White Bean Avocado Toast (13 grams of protein) Dinner: Veggie Meatballs (27 grams of protein) No time to cook? No problem. Meatless Monday On-the-Go is easier than ever. Creating a plant-based Meatless Monday masterpiece? Let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post Top 20 Plant-Based Proteins appeared first on Meatless Monday.

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.

Best Vegan Recipes 2019 from Vegan Richa

December 30 2019 Vegan Richa 

Best Vegan Recipes 2019 from Vegan RichaTop Vegan Recipes of 2019 from VeganRicha.com, Sticky sesame cauliflower, Tofu Amritsari Masala, Chickpea brownies and more… This year has been a year of ups and downs. I made a ton of videos, learnt so much, hired people to help with the editing. wrote a book proposal for an Instant Pot cookbook, streamlined some of the blog process, but there’s still lot there to be done. Back to the good stuff. There were many new recipes that resonated a lot with you all, and many that I really loved. And amazingly, there were many recipes that I loved, that ended up in the top recipes! I usually like the more complex flavor or more creative recipes, which don’t always get the interest as much as the popular and easy recipes. So here are top 19 posts from 2019!Continue reading: Best Vegan Recipes 2019 from Vegan RichaThe post Best Vegan Recipes 2019 from Vegan Richa appeared first on Vegan Richa.

Is Your Winter Meal-Plan Menu Seasonal Produce Friendly?

December 23 2019 Meatless Monday 

Is Your Winter Meal-Plan Menu Seasonal Produce Friendly?Despite the frigid temperatures and seemingly barren landscapes all around, the winter months can be surprisingly abundant. In fact, much of our most popular produce is actually in-season during this chilly time of year. Thats right, apples, beets, broccoli, cabbage, broccoli rabe, Brussels sprouts, carrots, cauliflower, celery, citrus fruits, fennel, garlic, leeks, mushrooms, onions, parsnips, pears, pomegranates, sweet potatoes, turnips, rutabagas, and radishes all fair pretty well in colder temperatures. But we dont. Thats why weve compiled a list of our warmest, most comforting meatless recipes -- all of which use seasonal winter produce -- to help you and your family stay toasty through the frosty months. Make them this Monday for a cozy start to the week. Carrot Soup with Parsnip Chips   Cauliflower and Chickpea Curry   Cranberry Balsamic Brussels Sprouts   Creamy Vegetable Noodle Soup Meaty Mushroom Stew over Garlic Mashed Potatoes Red Onion Soup with Shiitake Broth Roasted Fennel with Tofu and Oranges Roasted Garlic Parsnip Spinach Shepherds Pie Vegetable Fritters with Green-Chile Coconut Chutney   Interested in adding more Meatless Monday recipes to your cooking repertoire? Click here to access our recipe archives full of easy-to-make meatless and plant-based dishes.   The post Is Your Winter Meal-Plan Menu Seasonal Produce Friendly? appeared first on Meatless Monday.

Vegetable Curry

December 12 2019 Robin Robertson's Global Vegan Kitchen 

Vegetable Curry If this cold weather makes you want to cozy up to a curry, but you dont have a lot of time to spend in the kitchen, this curry is for you. This fabulous looking curry is from a new book called Truly Healthy Vegan Cookbook by Dianne Wenz. As a vegan lifestyle coach, Dianne is adept at showing how to prepare well-balanced meals that taste great. The opening chapter of the book is loaded with great tools and tips for eating a healthy vegan diet.  Enticing recipes such as Carrot Cake Oatmeal, Cauliflower Banh Mi, Chickpea Pot Pie, and Key Lime Bars, insure that your menus will be as flavorful and fun to eat as they are good for you. Truly Healthy Vegan Cookbook is ideal for the new vegan trying to navigate their way through unfamiliar territory.  Its also great for anyone looking to fine-tune their eating habits by eliminating processed ingredients and getting back to basics - including eating more vegetables. This cookbook features easy to find ingredients that are used to make simple and delicious recipes such as this Vegetable Curry. About this recipe, Dianne says, Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the fridge, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety. Vegetable Curry Serves 6 /­­ Prep time: 10 minutes /­­ Cook time: 20 minutes 1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water 1 medium-sized yellow onion, diced 3 garlic cloves, minced 1 tablespoon grated or minced fresh ginger 1 (14-ounce) can light coconut milk 1 cup vegetable stock 3 tablespoons red curry paste 4 cups chopped cauliflower florets 1/­­2 pound green beans, trimmed and cut into 1-inch pieces 2 carrots, chopped 1 (15-ounce) can chickpeas, drained and rinsed 2 cups spinach Sea salt Black pepper Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes. Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened. Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste. From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright (C) 2019 by Callisto Media. All rights reserved. The post Vegetable Curry appeared first on Robin Robertson.

14 Recipes that Will Wow Your Family and Friends this Holiday Season

December 9 2019 Meatless Monday 

14 Recipes that Will Wow Your Family and Friends this Holiday SeasonTis the season to incorporate more meatless dishes into your recipe collection. Weve made a list -- and weve checked it twice -- of some of our favorite holiday appetizers, mains, side, and desserts, almost all of which are plant-based! Craving chestnuts roasting on an open fire? Try our roasted chestnut soup. Jack Frost nipping at your nose? Nothing will keep you more snug than our warming carrot cauliflower stew. Grandma got ran over by a reindeer? Well, um, weve got a great recipe for honey-vanilla poached pears. Check out our Meatless Monday holiday menu below and see how you can wow your guests with some festive and flavorful meatless meals. Appetizers Set the proper tone for the meal with these seasonal holiday appetizers: Roasted Chestnut Soup Warming Carrot Cauliflower Stew Spicy Jalape?o Cashew Cheese Dip Sides On this holiday dinner table, let the side dishes take center stage: Maple Balsamic Roasted Brussels Sprouts Rosemarys Beets with Hazelnuts and Basil Roasted Potatoes with Orange Couscous Baked Polenta Basil Fries Mains Plant-based mains can be just as hardy and comforting as their animal-based counterparts: Meaty Mushroom Stew with Garlic Mashed Potatoes Italian White Beans with Kale Winter Harvest Citrus Pasta Chickpea Burgers with Spicy Harissa  Desserts End with something sweet (but not too sweet): Honey Vanilla Poached Pears Apple Cranberry Oatmeal Bread Baked Apple Donuts   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post 14 Recipes that Will Wow Your Family and Friends this Holiday Season appeared first on Meatless Monday.

Sesame Tofu

December 7 2019 VegKitchen 

Sesame Tofu Quick, easy, and tasty--this is the perfect recipe for when you are in a hurry, but still want to eat something healthy.   Save Print Sesame Tofu Serves: 4   Ingredients 250 g firm tofu 1 clove garlic, finely chopped 2 tbsp soy sauce 1 tsp sesame oil 2 pinches cayenne pepper 1 tbsp sunflower oil 2 tbsp sesame seeds Instructions Drain the firm tofu and sponge it with a paper towel. The post Sesame Tofu appeared first on VegKitchen.

Holiday Veggie Roast with Oven Cranberry Sauce

November 17 2019 Golubka Kitchen 

Holiday Veggie Roast with Oven Cranberry Sauce This post was created in partnership with OXO. Today weve got a festive veggie roast recipe thats made in one oven with a lush cranberry sauce. The savoriness of the caramelized, mustard-miso roasted vegetables pairs so well with the tart, sweet, and juicy character of the cranberry sauce. Plus, the whole thing comes together in a pretty hands-off manner, with the oven doing the bulk of the work. Although Im generally excited and appreciative of any veggie side at the holiday table, I think that roasted vegetables (or any veg-centric sides in general) are often treated as an afterthought, not something that can be just as special as the main event. We are of course here to gently propose that vegetables can themselves be the main event – but even if thats not your thing, this veggie roast will be an exciting addition to your holiday table. Im particular about one thing when it comes to roasted vegetables and thats that they should be nicely cooked through, to the point of beautiful caramelization and crispy edges. Ive had so many instances of ordering roasted vegetables in restaurants, where they arrive looking beautiful, but turn out to be tough and raw on the inside upon the first bite. This is especially true for root veg of all kinds. A half-raw sweet potato or carrot is never a good thing. So its my strong belief that vegetables should be allowed plenty of time to get really, really happy in the oven. Just this little trick alone makes them taste so much better. For special occasions, I also like to roast vegetables in a mustardy sauce of some kind. Its an extra step, but it helps take the flavor to the next level and achieve that A+ caramelization. Thats what we do in this recipe. And since weve already got the oven heated up for the vegetables, we are making the cranberry sauce in the oven all at the same time. Turns out, it works just as well as the stovetop method, so why not go for the simplicity! The sauce features a luxurious mix of cranberries, green apple, and raisins, with orange juice and a kiss of cinnamon, for a beautiful balance of sweet and tart. Were very excited to partner with OXO on this holiday roasting recipe, since they make every kitchen tool youll ever need to prepare the celebratory meal of your dreams (plus much much more for your kitchen). I was so excited to upgrade to their non-stick half sheet baking pans – they are so roomy and sturdy, and perfect for roasting up big batches of vegetables without crowding them. We roast and bake a lot, so we used to go through tons of parchment paper. OXOs Silicone Baking Mat quickly took care of that problem. Its reusable, so easy to clean, and can be stored neatly rolled up in the drawer. Im so happy to replace a single use item like parchment paper with something that will last me years. They also make plenty of quality glass baking dishes, like the one that we used for the cranberry sauce, which comes with a lid so the leftovers are easy to store. OXOs pepper mill is a true dream, it grinds so smoothly and has adjustable settings for the size of your grind (we like it somewhere in the middle). I used to whisk all my sauces and dressings with a fork back in the day, but a whisk really does make the process so much quicker and more pro, and OXOs balloon whisk is a beauty. Holiday Veggie Roast with Oven Cranberry Sauce   Print Serves: 4-6 Ingredients for the mustard roasting sauce 2 tablespoons Dijon mustard 2 tablespoons white miso 2 tablespoons maple syrup 1/­­4 cup plus 2 tablespoons avocado oil or olive oil 1 teaspoon chili powder sea salt and freshly ground black pepper - to taste for the vegetables 1 small kabocha squash - seeded and sliced into wedges 1 small delicata squash - halved, seeded, and sliced into half-moons 1 lb Brussels sprouts - tough ends removed, halved 1 medium cauliflower - sliced into bite-sized florets 7-8 medium carrots or the equivalent of sweet potato (or both) - sliced into bite-sized pieces handful toasted pecans - for garnishing for the cranberry sauce 2 10 oz bags frozen or fresh cranberries - thawed if frozen 1 Granny Smith apple - peeled, cored, and finely diced 1 shallot - finely chopped 1 cup raisins (preferably golden) 1 1/­­2 cups coconut sugar 1 tablespoon fresh grated ginger 1 teaspoon cinnamon 1/­­4 cup orange juice (from about 1 medium orange) zest from 1 orange pinch of sea salt Instructions to make the mustard roasting sauce and roast the vegetables Preheat the oven to 400° F (200° C). In a medium bowl, combine the mustard, miso, maple syrup, oil, chili powder, salt, and pepper, and whisk until smooth. Taste for salt and pepper and adjust if needed. Distribute all the vegetables among two large, lined baking sheets. Pour half of the mustard sauce over one sheet of the vegetables and the rest - over the other sheet. Mix to coat well. Place the baking sheets in the oven, and roast, mixing periodically for 45-50 minutes, or until all the vegetables are tender when pierced with a knife, with caramelized edges. Serve the vegetables right away or reheat later, topped with the cranberry sauce and sprinkled with toasted pecans. to make the cranberry sauce In a 2 quart glass baking dish or a dish if a similar size, combine the cranberries, apple, shallot, raisins, coconut sugar, ginger, cinnamon, orange juice and zest, and salt. Mix well to combine. Place the baking dish in a 400° F (200° C) oven at the same time that you are roasting the vegetables (recipe above). Cook the sauce for about 45 minutes, mixing periodically. The sauce should be simmering while cooking in the oven. Let cool a bit before serving. The sauce will set up more once it cools. Store any leftover sauce in an airtight container in the refrigerator for up to a week. Notes - You can easily make this recipe ahead of time. Just reheat the vegetables in the oven at 350° F (175° C) and serve the cranberry sauce right out of the fridge. - The recipe is very versatile, so you can include any of your favorite roasting vegetables in the mix. You can also include any of your favorite spices in the roasting sauce. The possibilities here are endless. 3.5.3226 The post Holiday Veggie Roast with Oven Cranberry Sauce appeared first on Golubka Kitchen.


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