fragrant - vegetarian recipes

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Vegan Aubergine Polpette - Three Ways










fragrant vegetarian recipes

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Vegetable Tagine

October 6 2018 VegKitchen 

Vegetable Tagine Tagine is a dish typical of Maghreb cuisine. A dish with a thousand versions, tagine is prepared with ingredients and spices that differ from one region to another. Everyone can adapt it as they please. But don’t worry that it will be complicated and take a long time to prepare; its a simple dish that anyone can make. The recipe is perfect for using all the leftover vegetables you have at home. I love these simmered dishes that take a little bit of everything. Traditionally, tagine is eaten directly from the dish--which sits in the center of the table--with a piece of bread. You will love the fragrant juice and tender vegetables of this tagine.   Save Print Vegetable Tagine Prep time:  15 mins Cook time:  40 mins Total time:  55 mins   Servings: 2-3 Ingredients 2 potatoes 2 carrots 2 tomato 1 yellow pepper 1/­­2 cup spinach (fresh or frozen) 1 can chickpeas 1 onion 1 clove of garlic 3 tablespoons olive oil 1 teaspoon of paprika 1 teaspoon coriander 1 teaspoon Turmeric Salt Pepper 1½ cups of water Instructions o Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot. o […] The post Vegetable Tagine appeared first on VegKitchen.

Coconut-Ginger Eggplant Fried Rice

September 19 2018 Golubka Kitchen 

Coconut-Ginger Eggplant Fried Rice Our farmers market is painted with all the stunning violet and purple shades of eggplant right now. I have the hardest time choosing which eggplants to get, since they are all so different and beautiful: plump, dark ones, speckled ‘graffiti’ ones, skinny Japanese eggplants… I want to buy them all. Eggplant is definitely up there among my favorite vegetables of all time. I also know that it’s quite a polarizing one, since a lot of people don’t enjoy the flavor or find eggplant intimidating to prepare. Whenever someone tells me they don’t like eggplant, I try to point them in the direction of my marinated eggplant recipe – it’s in our latest cookbook, and it impresses seemingly everyone. Eggplant is spongy and absorbent, so marinating it transforms it into this super flavorful, velvety version of itself that seriously tastes like heaven. I also really like adding eggplant to curry or ciabotta and broiling it in the oven with a miso glaze. It has so much potential to be really delicious! This eggplant fried rice is our latest obsession. It’s weeknight-friendly, satisfying, and full of fresh, late summer flavors. The preparation here is quite simple. Eggplant is cooked first and separately from all the other components of the dish, because that’s how it tastes its best in my experience. After that, all the ingredients are added to the same pan in stages, building up the flavor from the bottom up. What makes the flavors pop here is the addition of a quick, ginger-lime sauce, as well as a few tablespoons of desiccated coconut, which gets nice and toasty together with the rice. Don’t be afraid of adding tons of basil here, too. It does such a great job of elevating the whole dish with its brightness. Hope you enjoy this one! Coconut-Ginger Eggplant Fried Rice   Print Serves: 4 Ingredients 2½ tablespoons coconut oil - divided 1 large or 2 small-medium eggplants - cubed into 1 pieces sea salt 1 small yellow onion - diced 1 large or 2 small bell peppers or sweet peppers - sliced pinch of red pepper flakes 2 garlic cloves - minced 1½-2 piece of ginger - peeled if not organic juice from 1 large or 2 small limes 1 tablespoon coconut aminos or tamari 1 tablespoon brown rice vinegar ¼ teaspoon sesame oil 3 cups cooked white or brown basmati rice (from 1 cup dry) - preferably leftover or chilled 2 tablespoons unsweetened desiccated coconut, plus more for garnish large handful of basil - sliced handful of crushed toasted cashews - for garnish (optional) Instructions Heat up a large sauté pan over medium heat. Melt 1 tablespoon of coconut oil in the pan. Add the eggplant and sauté until soft and golden brown on all sides, about 15 minutes. Mix in a pinch of salt towards the end. Remove the eggplant from the pan to a plate or bowl and set aside. Wipe the pan clean if necessary. Add another 1 tablespoon of coconut oil to the pan, along with the onion, pepper, red pepper flakes, and another pinch of salt. Sauté until the onion and peppers are cooked through, about 10 minutes. Add the minced garlic and stir it around for another 30 seconds, until fragrant. While the vegetables are cooking, grate the ginger into a jar or a bowl through a fine strainer. Add the lime juice, coconut aminos/­­tamari, brown rice vinegar, and sesame oil, and stir/­­shake to mix. Once the onions and peppers are done, push them over to one side of the pan and add another ½ tablespoon of coconut oil to the empty side of the pan, letting it melt. Add the rice and desiccated coconut to the pan and mix it with the onions and peppers. Increase the heat a little bit, and let the rice and coconut toast for 2-3 minutes, stirring frequently. Mix in the ginger-lime sauce and let it absorb for about a minute. Stir in the eggplant and let it heat through with the rest of the ingredients. Turn off the heat and stir in the basil. Taste for salt and adjust if needed. Serve the rice, garnished with toasted cashews, if using, and more desiccated coconut. 3.5.3226 You might also like... Tahini Hot Chocolate Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Apple Pecan Pie with Salted Pumpkin Caramel Spring Tea Party by The Rose Journals .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 Coconut-Ginger Eggplant Fried Rice appeared first on Golubka Kitchen.

Coconut Spinach and Lentil Dal

September 18 2018 Robin Robertson's Global Vegan Kitchen 

Coconut Spinach and Lentil DalThis Coconut Spinach and Lentil Dal recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce. Coconut Spinach and Lentil Dal This recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce. - 1 cup dried lentils - 1 teaspoon ground turmeric - Salt - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 medium yellow onion, chopped - 1 clove garlic, minced - 2 teaspoons minced fresh ginger - 1 hot green chile, seeded and minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon garam masala - Pinch ground cardamom, optional - 1 14.5-ounce can diced fire-roasted tomatoes, drained and finely chopped - 8 to 10 ounces fresh or frozen spinach, steamed and chopped - 2 tablespoons chopped fresh cilantro leaves - 1 13.5-ounce can unsweetened coconut milk - Combine the lentils in a large saucepan with 3 cups of water. Bring to a boil. Decrease the heat to low, add the turmeric, and simmer partially covered for 30 minutes, stirring occasionally. Uncover and continue to simmer until the lentils are soft and the liquid is absorbed, about 15 minutes. - While the lentils are cooking, heat the oil or water in a medium skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, ginger, and chile, and cook until fragrant, about 30 seconds. Add the cumin, coriander, garam masala, cardamom, if using, and tomatoes, stirring constantly for about 30 seconds longer. Stir in the spinach, coconut milk, and cilantro and simmer for 5 minutes. Add the spinach mixture to the lentils and stir well to combine. Taste to adjust the seasonings, if needed. Serve hot. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Coconut Spinach and Lentil Dal appeared first on Robin Robertson.

Vegan Herb Frittata (Kuku Sabzi)

September 5 2018 Golubka Kitchen 

Vegan Herb Frittata (Kuku Sabzi) I have a subscription to Bon Appétit, and I haven’t been able to get this Persian frittata recipe out of my head ever since I saw it in one of their issues this past year (there’s also a video of Andy Baraghani expertly making it here). The frittata is called kuku sabzi and is often served during Persian New Year that is celebrated on spring equinox, welcoming spring with the abundance of herbs in the dish. I’m obsessed with any food that requires a ton of herbs, and this frittata is loaded with parsley, dill, and cilantro. I also like making vegan ‘frittatas’ with chickpea flour, since I’m completely in love with socca, and chickpea frittatas are like socca x 100. Since this vegan version of kuku sabzi is taken out of context and tradition, I thought we could add our own spin on the meaning here. Instead of a welcome-spring dish, it can be a farewell-summer one. Herbs are still abundant at the farmer’s market where I live, and I see them as such a gift of summer. At the same time, I’m noticing all these subtle signs of fall creeping in. The days seem a tiny bit shorter, there’s often a chill in the air in the evenings, and some trees are already beginning to yellow. This time of year is so abundant, but also very fleeting, which makes it even more beautiful and worth savoring. So let’s load up on local, sun-fed herbs while we can. Since fresh herbs are so readily available to many of us, we might take them for granted as a commonplace food. In truth, herbs are our everyday superfoods. Just think of the intense flavor that they provide – that intensity also signals their concentrated, nutritional power. I live in a city with windows that never get sun, but one of my biggest intentions is to soon live somewhere where I can have an herb garden (and beyond). Sprinkling fresh herbs on everything is a always a great idea, but this recipe really packs them in at 4 1/­­2 cups! Just a reminder that if you have a high-speed blender or grain mill, you don’t have to buy chickpea flour. You can just grind up dried chickpeas, which will also save you a few bucks. All in all, this recipe is pretty easy. The biggest effort you’ll have to make is chopping up all of the herbs and veggies. The rest is basically just mix and bake. I served this frittata with market cucumbers and sun gold tomatoes, topped with the tzatziki sauce from Simply Vibrant. You can also eat it on its own, or topped with coconut yogurt or cashew cream. Hope you enjoy this one :) Vegan Herb Frittata (Kuku Sabzi)   Print Serves: 1 9-10 frittata Ingredients 2 cups chickpea flour 2 tablespoons nutritional yeast 1 teaspoon sea salt 1 teaspoon turmeric powder pinch of red pepper flakes a few grinds of black pepper 3 tablespoons avocado, olive, or neutral coconut oil, plus more for oiling the pans 2½ cups purified water 1 onion - finely chopped 1 large leek - thinly sliced into half-moons 2 garlic cloves - minced 1½ cups chopped cilantro 1½ cups chopped parsley 1½ cups chopped dill Instructions Preheat oven to 500° F (260° C). Prepare a 9-10 pie or tart dish by oiling it well. In a large bowl, mix together the chickpea flour, nutritional yeast, sea salt, turmeric, red pepper flakes and black pepper with a fork. Gradually pour in the oil and water, whisking them in as you pour. Mix until smooth and let sit while preparing the vegetables. Heat a glug of oil in a medium sauté pan over medium heat. Add the onion and leeks along with a pinch of salt, and cook, stirring occasionally for 10 minutes, or until soft and cooked through. Add the garlic and cook for another minute, until fragrant. Add the sautéed vegetables to the bowl with the batter, along with the cilantro, parsley, and dill. Fold everything in, making sure that the ingredients are dispersed well throughout the thick batter. Transfer the batter to the oiled pie/­­tart dish, patting it down with a spoon to form an even layer. Bake for 2o minutes. Open the oven door slightly to let any steam escape and proceed to bake for another 10 minutes, or until the top of the frittata is solid to the touch and nicely browned. Let cool, slice, and serve with yogurt or your favorite creamy sauce. 3.5.3226 You might also like... 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Summer Cobb Salad with Coconut Bacon

July 20 2018 My New Roots 

Summer Cobb Salad with Coconut Bacon Summer is HERE! Wowee zowee its been a beautiful July filled with plenty of sunshine, swimming, fresh fruit, and family time. Its also a very special feeling being in Canada for the whole spring-to-summer transition once again. Its one of my favourite things, watching this little part of the world turn green and warm, for the lakes and rivers to invite us in, for the farmers markets to burst with local goodness, and for the long days to stretch into equally enchanted nights. I dont cook a whole lot this time of year - I like to keep my food really fresh, mostly raw and pretty light.  If I am turning the stove or oven on, its often to make staples that I can keep on hand in the fridge to amp up a salad or sandwich. Lentils, beans, and quinoa are some rotating essentials that I can add a bunch of fresh veggies to, or turn into a dip. I also love to have some coconut bacon from my second cookbook, Naturally Nourished, on hand to add awesome flavour and texture to something as basic as avocado toast. The inspiration for this salad came when I had just made a fresh batch of this magical stuff, and I was trying to come up with some alternative uses for it (besides the best B.L.T. ever) when I remembered another classic bacon meal: the Cobb Salad! If you live outside of North America, chances are youre not familiar with this iconic dish, a texture-rich combination of chopped romaine, avocado, tomato, chives, hard-boiled eggs, bacon, and chicken. Its a rich and protein-heavy salad, often smothered in a creamy blue cheese dressing. Whoa! Major. Needless to say, I knew that this was perfect makeover fodder, and I had everything I needed to get started. To turn this indulgent dish into something just as delicious, but actually a salad, was relatively easy. First, I decided to turn up the green and add some spinach to the mix. This small addition delivers more iron, protein, vitamin C and folate. Instead of chicken, I pointed my garden arrow at peas, to add body and filling fiber. Cooked chickpeas, butter beans or French lentils would also work beautifully in their place. Watermelon radishes just came into season here, and it was a total no-brainer to add them to this version, since they add great crunch, delicious earthiness, and pink. Because pink! And of course I kept the avocado...duh. The Creamy Chive Dressing is such a win here. I created it in hopes of maintaining that rich and satisfying mouthfeel that blue cheese dressing lends to the classic Cobb, but without the cheese, cream, sour cream and mayo (I mean, holy cow). Instead I used hemp seeds, which are rich in Omega-3 fats, and protein to energize our summer bods. Its tangy, a little garlic-y, and super fresh. And since my recipe makes more than enough for this salad, pour the rest over thickly sliced beefsteak tomatoes, grilled eggplant and zucchini, or fold it into cooked grains and greens.      My version of Cobb Salad is more of a concept than a recipe - so feel free to play around a bit with what you have, in the amounts that you have. And if youve got some other salad-y things kicking around that would work here, toss them in! No rules, just a clean-out-the-fridge kinda deal. Its summer. Lets keep things easy and flowin! To say Im obsessed with this salad is an understatement. Its the perfect summer meal and has everything going on with its fresh, crunchy, garden-fresh veggies and greens, creamy avocado, juicy tomatoes, rich and smoky coconut bacon, smooth and tangy chive dressing, satisfying eggs, and if you dont want to dive face first into that bowl right now I dont think well ever be friends ; )     Print recipe     Summer Cobb Salad with Coconut Bacon Serves 2 as a meal, 4 as a side Ingredients: 1 head of romaine lettuce a couple large handfuls of spinach a few handfuls fresh peas, raw or lightly steamed 2 medium watermelon radish 1-2 ripe avocados, depending on how hungry you are 2-3 soft-boiled eggs, optional a couple handfuls of Coconut Bacon (recipe follows) a generous drizzle of Creamy Chive Dressing (recipe follows) chives for garnish flaky salt and pepper for garnish Directions: 1. Roughly chop the romaine and spinach, and place in a large salad bowl. 2. Thinly slice the watermelon radishes, peel and slice the avocado, cut the eggs in half, and add these ingredients to the greens. Scatter peas throughout, toss on the Coconut Bacon, drizzle with the Creamy Chive Dressing and garnish with chives, salt and pepper. Devour and rejoice. Coconut Bacon Makes 5 cups /­­ 200g Ingredients: 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml maple syrup 3 Tbsp. melted coconut oil 1 Tbsp. liquid smoke 1 tsp. freshly cracked black pepper 1/­­2 tsp. garlic powder 5 cups /­­ 200g coconut flakes Directions: 1. Preheat oven to 325°F /­­ 160°C. 2. Whisk all wet ingredients together in a large bowl. Add coconut flakes and toss well to coat. Let the coconut sit and marinate in the liquid for about 5 minutes. 3. Place coconut on a parchment-lined baking sheet, spreading it out evenly. Bake for 20-30 minutes, stirring every 7 minutes or so, until fragrant and crispy. The coconut will crisp up outside the oven as well, so take that into consideration. Store in an airtight container for up to three weeks. Creamy Chive dressing Makes 1 1/­­2 cups /­­ 375ml Ingredients: 3/­­4 cup /­­ 100g hemp seeds zest of 1 lemon 1/­­4 cup /­­ 60ml freshly squeezed lemon juice 1 clove garlic 2 Tbsp. cold-pressed olive oil 2 tsp. pure maple syrup 1/­­4 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, or more as needed 3 Tbsp. finely minced chives Directions: 1. Place all ingredients except for the chives in a blender (a high-speed blender is definitely recommended) and blend on high until completely smooth and creamy. Add the minced chives and pulse once or twice just to incorporate them. Taste and adjust seasoning if desired. If the dressing is too thick, add a little water and blend well again. 2. Pour dressing into a glass jar and store leftovers in the fridge for up to one week. Show me your salad on Instagram: #mnrcobbsalad The post Summer Cobb Salad with Coconut Bacon appeared first on My New Roots.

Kitchen-Sink Capellini

January 2 2018 Robin Robertson's Global Vegan Kitchen 

Kitchen-Sink CapelliniAs the name implies, theres everything but the kitchen sink in this delicious Kitchen-Sink Capellini, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.   Kitchen-Sink Capellini As the name implies, theres everything but the kitchen sink in this delicious pasta dish, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation. - 8 ounces capellini or angel hair pasta - 2 tablespoons olive oil - 3 garlic cloves, finely minced - 2 14-ounce cans fire-roasted diced tomatoes, undrained - 1 16-ounce can cannellini beans, drained and rinsed - 1/­­3 cup oil-packed or reconstituted sun-dried tomatoes, cut into thin strips - 1 6-ounce jar marinated artichoke hearts, drained and chopped - 1/­­2 cup Kalamata olives, pitted and halved - 4 cups baby spinach or 1 cup chopped frozen spinach, thawed and squeezed (optional) - 2 tablespoons fresh chopped basil or 1 teaspoon dried - Salt and ground black pepper - 1/­­4 cup toasted pine nuts or chopped walnuts - Cook the pasta in a pot of boiling salted water until just tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 tablespoon of the olive oil, toss to coat, and set aside. - In the same pot in which you cooked the pasta, heat the remaining 1 tablespoon of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the diced tomatoes, cannellini beans, artichoke hearts, olives, spinach (if using), basil, and salt and pepper to taste. Cook over medium heat until hot and well combined, about 5 minutes. Add the reserved pasta and toss gentle to combine and heat through. Serve hot sprinkled with the pine nuts. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Kitchen-Sink Capellini appeared first on Robin Robertson.

Bright & Grounding Chickpea, Parsnip and Kale Soup

December 13 2017 Golubka Kitchen 

Bright & Grounding Chickpea, Parsnip and Kale Soup This post was created in partnership with USA Pulses and Pulse Canada. Here’s a simple, nourishing soup that will help ground you through any holiday craziness or, really, any kind of stress you might be experiencing. Pureed soups offer such an easy way to get lots of veggies into your diet, and the possibilities for pureed soup recipes are endless. Think of them as warm, savory smoothies, and you’ll see that almost anything goes. I love a smooth soup, but sometimes I crave a little more texture within that creamy format. Enter this Chickpea, Parsnip and Kale soup, which has it all in terms of texture: a smooth and silky base, with satisfying chunks of chickpeas and kale throughout. Root vegetables are the perfect thing to be eating right now, when our bodies require more high-quality fuel to keep warm. They gather all their energy underground, where they grow to become nutrient and calorie-dense. Roots are grounding in the most literal sense. Parsnips, carrots, sweet potatoes, celeriac, beets, rutabaga, and any other root veggies you can think of, will make for a great addition to your winter meals. This soup highlights parsnips, the roots that look like albino carrots and have the loveliest sweet and earthy flavor. They are pureed together with warming spices like turmeric and coriander, as well as home-cooked chickpeas, which make this soup even more hearty, and satisfying enough to be eaten as a light lunch. Whole chickpeas and ribboned kale are then warmed in the pureed mixture, to make for the perfect balance of creamy and chunky. Have you tried adding half a cup of pulses, like the chickpeas in this soup (along with beans, lentils and dry peas) to your meals throughout the week yet? We’ve said it before and we’ll say it again: they are the perfect, nutrient-dense and affordable building blocks for healthy, hearty and sustainable meals. Head here for more of our recipes using pulses, and be sure to check out Half Cup Habit. Bright & Grounding Chickpea, Parsnip and Kale Soup   Print Serves: 6-8 Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a pinch of acv 2 bay leaves (optional) 2-inch piece of kombu seaweed (optional) sea salt 1 tablespoon neutral coconut oil 1 onion - chopped 1 tsp fennel seeds 1 tsp ground coriander 1 teaspoon ground turmeric pinch of red pepper flakes 3 garlic cloves - sliced 1 lb parsnips - peeled and roughly chopped black pepper - to taste 5 cups chickpea broth + more if needed (recipe below) 1 bunch kale - finely chopped zaatar, herbs/­­sprouts and nuts/­­seeds - for serving Instructions Drain and rinse the chickpeas. Combine them with 8 cups of purified water, bay leaves and kombu, if using, in a medium pot. Bring to a boil, then reduce the heat to a simmer, and cook, partially covered for about 30 minutes, or until the chickpeas are completely cooked. Add salt at the end. Discard the bay leaves and kobmu, then strain, reserving the chickpea broth. Warm the coconut oil in a medium soup pot over medium heat. Add the onion, fennel, coriander, turmeric, red pepper flakes, and a pinch of salt, and sauté for 7 minutes, until the onion is translucent. Add the garlic and sauté for 1 more minute, until fragrant. Add the parsnips, 1 cup of the cooked chickpeas, more salt and black pepper, and 5 cups of the chickpea broth to the same pot. Bring to a boil, reduce the heat to a simmer, and cook, partially covered, for about 15 minutes, or until the parsnips are completely cooked and soft throughout. Puree all the contents of the pot in batches in an upright blender. Taste for salt and pepper and adjust if needed. Return the pureed mixture to the same pot. Add the kale to the pot and stir it in. If the soup is too thick at this point, add a little more of the reserved chickpea broth to achieve the desired soup consistency. Bring the soup to a gentle boil once more, and simmer, stirring often, for 10 minutes. Add the remaining cooked chickpeas and stir to warm them through. Serve the soup warm, sprinkled with zaatar and any herbs/­­sprouts or nuts/­­seeds of choice. 3.5.3226 You might also like... No-Recipe Healing Soup Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli Parsnip Cake with Candied Kumquats .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 Bright & Grounding Chickpea, Parsnip and Kale Soup appeared first on Golubka Kitchen.

Chimichurri Roasted Vegetables

November 27 2017 Meatless Monday 

Cauliflower is roasted golden in the oven while bell peppers are sautéed sweet and fragrant with zucchini on the stove. Parsley, garlic and red wine vinegar make a vibrant chimichurri sauce to sprinkle over this delectable vegetable medley. Serves 6 For the chimichurri sauce: - 1 bunch parsley, stems removed - 1 clove garlic - 2 teaspoons red wine vinegar - 1/­­2-1 teaspoon red pepper flakes - 1/­­2 teaspoon black pepper - 1/­­3 cup olive oil For the vegetables: - a drizzle olive oil, for preparing the veggies - 1 head cauliflower, broken into small florets - 1 medium zucchini, sliced - 1 cup bell peppers, sliced To make the chimichurri sauce: Place the parsley, garlic, red wine vinegar, red pepper flakes, black pepper and olive oil into a blender or food processor. Blend until thoroughly combined. Transfer to a bowl and set aside. To complete the Chimichurri Roasted Vegetables: Preheat the oven to 400 degrees. Toss the cauliflower florets with a drizzle of olive oil, until the cauliflower is coated. Place the olive oil coated cauliflower florets onto a baking sheet. Roast the cauliflower in the oven for 1 hour, or until the florets begin to turn golden brown. 15 minutes before the cauliflower florets have completed roasting, prepare a large skillet with a light coating of olive oil. Place the sliced zucchini and bell peppers into the skillet over medium heat. Cook, stirring occasionally, for 15 minutes, or until the bell peppers become sweet, soft and fragrant. Divide the cauliflower and sautéed zucchini and peppers into 4 portions. Drizzle with chimichurri sauce to taste, and enjoy! The post Chimichurri Roasted Vegetables appeared first on Meatless Monday.

Roasted Potatoes with Orange Couscous

November 6 2017 Meatless Monday 

Potatoes are roasted with red apples, crispy chickpeas and sweet raisins then served over a bed of orange infused couscous. The potatoes, apples and chickpeas are seasoned with fennel, paprika and orange zest to balance the sweet with the savory. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the roasted potatoes: - a little olive oil, for preparing the roasting tray - 25 ounces new potatoes, halved - 2 tablespoons olive oil - 4 garlic cloves, lightly smashed - zest of 2 oranges - 2 red apples, de-seeded and cut into wedges - 1 1/­­4 cups cooked or canned chickpeas - 1/­­2 cup raisins - 1 tablespoon fennel seeds, chopped - 1/­­2 teaspoon paprika - a small bunch of fresh thyme sprigs For the orange couscous: -  1/­­2 cup almonds - 2 cups couscous - 3 cups vegetable stock - Juice of 1 orange   To make the roasted potatoes: Preheat an oven to 400 degrees. Drizzle a small amount of olive oil into a large roasting tray and place in the preheating oven to warm the pan. Bring a large pot of water to a boil over medium-high heat. Add the potatoes, return to a boil and cook for 3-4 minutes. Drain and return the potatoes to the saucepan over medium heat. Add the olive oil and crushed garlic cloves to the pan. Season with salt and pepper to taste.  Toss well and cook 1-2 minutes, or until the garlic becomes fragrant. Remove the pan from heat and set aside. Remove the roasting tray from the oven. Add the potatoes, garlic, orange zest, apple slices, chickpeas and raisins. Season with the fennel, paprika and thyme sprigs and toss well to combine. Shake well so the ingredients are evenly distributed. Return the baking dish to the oven and roast for 35 minutes, or until the potatoes are crisp and golden. To make the orange couscous: Spread the almonds on a separate baking sheet and roast in the oven for 5 minutes, or until the almonds turn crisp. Chop the roasted almonds and set aside. Bring the stock to a boil in a saucepan over medium-high heat. Add the couscous and orange juice and stir gently to combine. Cover the saucepan with a lid, remove from heat and set aside for 2-3 minutes. Fluff the couscous with a fork and toss the chopped almonds in. To complete the Roasted Potatoes with Orange Couscous: Serve the roasted potato medley in equal portions on top of the orange couscous and enjoy! The post Roasted Potatoes with Orange Couscous appeared first on Meatless Monday.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .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 Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

Curried Butternut Squash Soup

September 25 2017 Meatless Monday 

Butternut squash is roasted, cooked in ginger infused coconut milk and seasoned with cumin, coriander, cinnamon and red pepper. Try topping this hearty soup with our Spicy Peanut Chutney for a little extra punch. This recipe comes to us from Karen of Sprouts in the Hood. Serves 6 - 1 butternut squash* - 1 1/­­2 cups water - 1/­­2 cup light coconut milk - 2 tablespoons ginger, finely grated - 1 tablespoon olive oil - 1 red bell pepper, chopped - 1 large onion, finely chopped - 2 cloves garlic, diced - 2 teaspoons ground cumin - 1 tablespoon ground coriander seed - 1 teaspoon cinnamon - 1 teaspoon salt - 1 teaspoon ground hot pepper - spicy peanut chutney**, for garnish *To roast the butternut squash, preheat an oven to 400 degrees. Cut the squash in half and place cut side down on a large baking sheet. Roast for 45-55 minutes, or until the squash can be easily scooped out of its skin and tender when pricked with a fork. Scoop out the seeds and discard. Scoop out the flesh of the squash and set aside. **optional Place the roasted, seeded butternut squash flesh into a large soup pot. Add the water, light coconut milk and grated ginger to the pot and bring to a boil. Turn heat down to simmer. While the butternut squash coconut milk mixture is simmering, place the oil in a skillet over medium high heat. Add the red bell pepper, onion and garlic. Sauté for 3-5 minutes, or until the veggies soften and become fragrant. Add the sautéed veggies to the soup pot. Season the soup with ground cumin, coriander, cinnamon, hot pepper and salt. Simmer, uncovered, for 1 hour. Place the soup in a blender or food processor and liquefy. Garnish with peanut chutney, if using, and enjoy. The post Curried Butternut Squash Soup appeared first on Meatless Monday.

Tempeh Tacos with Raw Cashew Queso

September 6 2017 My New Roots 

Tempeh Tacos with Raw Cashew Queso I have to start by saying how incredibly moved I was by the comments on the last post, and the emails I received from you guys - a deep, heartfelt thank you. I knew that opening myself up would spark a lot of conversation, but I never imagined the impact it would have, not only in regards to the incredible outpouring of support, but for sharing your own stories and struggles. Time and time again I am reminded of the power in vulnerability and open communication. I feel truly blessed to have a community of conscious and loving readers, and that we can all share our journey with one another. That is what makes us stronger, and certainly healthier human beings in every sense of the word. Before I dig deeper into what Ive been doing to eat for balancing my hormones, Id like to just follow-up with the topic of orthorexia. Many of you expressed surprise at my struggles, thinking that because I do what I do, I must have had it all together. The truth is I thought that I did have it all together for a very long time, and creating My New Roots has been the most powerful catalyst in my healing. For the last decade, Ive felt very grounded in my choices and excited to celebrate them with you. But like I mentioned in the last post, the experience of changing my diet has brought back many of the challenges, dark thoughts and feelings that I had convinced myself were gone forever. Putting new restrictions on myself made me to put food into good and bad categories. This probably doesnt sound so terrible, but like I said before, this is a slippery slope into full-blown disordered eating for me. I see now that there is an incredibly fine line between caring about what I eat and caring too much. I believe that my relationship to food is something that I may have to keep in check for the rest of my life, or at least as long as I choose to use it as a tool to become a healthier person (so, like, forever). In the last four months of tuning into what I need right now, and eating more consciously, Ive really experienced a positive difference in how I feel, which is the biggest reward anyone could ask for! But Ive also had bad days where I wasnt prepared, and suddenly being at a wedding or a birthday party, or out for dinner with friends without much to eat in the good category, wasnt so rad. My blood sugar would crash, Id feel desperate, totally out of control and the voices would come back. What Ive learned from these experiences is that I need to be as prepared as possible in these situations, but if I can’t, I simply have to let go. I cannot control everything and I cannot always be prepared, but that in order to move forward, I have to maintain flexibility, and stop being so darn hard on myself! I firmly believe that there is more strength in being fluid and forgiving, than rigid and judgmental. I am just a person, after all. Since many of you were curious about the connection between food and hormone balance, Id like to discuss it in more detail, and share what Ive been doing to keep these miraculous chemicals in check, and keep them working for me, not against me! Upping my fat and protein intake – but especially fat Fats are an essential part of a healthy, well-balanced diet, and they are especially important for hormone balance. Fats actually create the structural components of hormones, and cholesterol specifically is responsible for our reproductive hormones; estrogen, progesterone and testosterone. The type of fat you choose however, is critical to achieving a positive effect, as the ones you consume become the building blocks for your hormones. Saturated fats like coconut oil, butter and ghee, and monounsaturated fats like olive oil, nuts, eggs, and avocados are excellent choices and should be consumed responsibly every day. Cut back on or eliminate corn, canola, sunflower, safflower and soybean oils, and replace them with the aforementioned instead. Ive also increased my protein intake, and consciously replacing more high-carbohydrate foods with more protein-rich foods such as tempeh, hemp, sprouts, activated nuts, eggs, and quality protein powder has really made a difference in stabilizing my energy levels and appetite. Getting enough protein on a vegetarian diet is totally possible, but I find that if Im not really paying attention, I can dip below the ideal 45 grams a day. Loosely (not obsessively) keeping track of my daily intake of protein has helped me feel my best. Keeping my blood sugar stable It may seem totally unrelated, but blood sugar and hormones are in fact inextricably linked. One of the main functions of the endocrine system (the system that creates and transports hormones in your body) is delivering glucose to your brain, muscles, and heart. So if anything in that process isnt working properly, than mismanaged blood sugar is the inevitable result. But whats worse is that it creates a cascade effect whereby none of the other parts of your endocrine system will work either. Sheesh! Walking the line between high and low blood sugar is something that Ive really been focusing on lately, and its working well, but it is an ongoing process that takes some getting used to. Including more fat and protein in my diet has been a game-changer for me, since those macronutrients digest slower than carbohydrates - even the complex ones from things like sweet potatoes, quinoa, and chickpeas. I try to eat a large and protein-rich breakfast within an hour of waking up (after the lemon water, of course!). Lunch is where I get the majority of my calories since that is when I need the most energy. I like eating roasted vegetables, avocado, eggs, and sprouted pseudo-grains like quinoa and buckwheat. I snack in between meals when Im hungry, but instead of reaching for a slice of rye bread or a rice cake, Ill have veggies with a high-fat dip, or a handful of my Maple Cinnamon Grain-free Granola. Dinner is mostly grain-free these days and I stick to salads, soups and stews. I go to bed no longer than four hours after dinner so that Im not hungry right before I hit the pillow. Then I like to have a break of about 14 hours between dinner and breakfast the next day, as my digestion does well on the rhythm of intermittent fasting. Eating more vegetables (and less bread a.k.a. DUH) I almost always had a couple slices of rye bread at lunch. Not that there is anything wrong with doing so, but Ill admit to feeling pretty foggy-headed afterwards. And because it filled me up so much, I had less room for veggies. Now Im prepping raw and cooked vegetables ahead of time and keeping them on hand specifically for my big lunches. Some favourites to roast in the oven are cauliflower, sweet potato, pumpkin, red onion, zucchini, tomatoes, and broccoli. Ive also started cutting up a big plate of veggie sticks in the early afternoon, before I even get hungry, so that it is there and waiting for me - no excuses. Right before diving in I douse it in freshly squeezed lemon juice, Maldon salt and Aleppo pepper. Its honestly delicious. I dont have to tell you that vegetables are full of filling fiber, replenishing phytonutrients, and yes, protein. Especially dem green ones. Eat more plants. Habits + meal prep I think this was the other big hurdle for me when it came to changing things up with my eating habits. I knew that if I was going to start eating food differently, Id have to start preparing food differently too - and a lot more often. I already spend a lot of time in the kitchen (obvi) and I love it, but I am also a person who likes to spend her non-work hours away from the cutting board. Eating this way admittedly does take more time, and makes it more challenging to eat out, or just grab something on the go. Coming to terms with this was challenging, but Ive realized that I have to dedicate more time to my diet if I want to be successful. No matter how you slice it, meal preparation is a very big part of sticking to your goals, whatever they may be. Of course there are times when its just not possible to do, and divergent days are fine, but the majority of your food youre should fall into the category that helps you feel your best, however you define that. Instead of prepping one day a week, which I know a lot of people like to do, I actually prefer to pepper it throughout the week in a way that is a little more fluid for me. If the Life-Changing Loaf of Bread is in the oven for instance, Ill chop up a bunch of veggies, and put them in too. If Im washing greens for a salad, Ill do all of them so that theyre ready to chuck into a smoothie on a whim. Lee from Americas Fat Balls have also been a super snack these days. And like I mentioned before, having fresh veggies washed and sliced up for afternoon cravings is very helpful. I can prepare two or three days worth at a time and keep them in the fridge. Mindset Instead of looking at food in terms of good and bad which I think is a dangerously judgemental way to categorize what were eating, I like to say yes to certain things, and the others fall into the not-right-now basket. For instance, I love brown rice to the ends of the earth and back, but Im not eating it right now since it doesnt make me feel all that great. And just because Im not eating brown rice these days doesnt mean I’ll never eat it again! This leaves room for flexibility and creates a far more sustainable way to look at ones diet. Isn’t it relieving to know that if you are out for dinner and there’s only rice for example, that you could potentially eat it and not beat yourself up? Ahhhh…did you feel that?! What a relief, eh? Tomorrow you’ll get back on the horse, no big deal at all. Making changes should be fun, and keep those labels for tin cans! You’re a fluid being, ever-changing, so make space for that in your meal planning too. Self-care routine, stress-reduction, exercise, and sleep I used to see self-care as something that only people with time have. Well, after totally hitting the wall a while ago, I realized that it just has to be a priority, respected as a part of a holistic approach to health, and something to actually schedule in the calendar. Staying active, sleeping, and treating myself to some yummy stress-reducing activities like spending time in nature, bodywork, and cooking (go figure) keeps me feeling happy and relaxed. Squelching stress doesnt happen by accident: it is truly a daily practice and something to be mindful of. Listen to yourself. How can this moment be juicier and more relaxing? Its fun to love yourself! Keeping stress levels low means that your body will be relaxed and not producing hormones that should only be reserved for emergency situations. Cortisol is a stress hormone released by the adrenal glands. Every time we experience a stressful situation we secrete this hormone into the blood stream so that our bodies can deal with the stressor at hand. Although cortisol is our friend in acute situations, our systems arent designed to be pumping it out round the clock as we juggle and struggle with backlogged emails, fussy kids, and traffic jams. This is why chronic stress is so detrimental to our bodies: prolonged, elevated cortisol levels wreak all kinds of wrong inside of us, raising our blood pressure, causing unwanted weight gain, exhaustion, anxiety, impaired brain function, and weakening the immune response. All the more reason to take self-care seriously, and do the things you love more often. Its actually healthy. Sleeping 7-9 hours a night is another non-negotiable. Getting enough sleep helps us to control our cortisol production, balance our blood sugar, and put us back in line with our natural circadian rhythm. Turning screens off an hour before bedtime will help signal to your body that it is in fact, night time. Create a relaxed, cozy environment and spend the last hour before bed reading, stretching, or meditating. I still struggle with this one, as I love looking at Instagram right before turning out the light, but Im becoming more mindful and doing my best. Required Reading There are a few really amazing books out there that I recommend every woman reads, whether or not you’re seeking advice on a particular health issue. Understanding our bodies and cycles is the first step in helping ourselves become healthier, stronger, more connected women. Woman Code by Alisa Vitti has been hugely educational and supportive for me. Her book is a guide to figuring out what the heck is going on inside you, and how to correct it through diet and lifestyle. I appreciate her easy-to-understand language and humour in this book, because let’s face it: nothing is very funny when you’re hormones are raging! The Complete Natural Medicine Guide to Women’s Health by Dr. Sat Dharam Kaur has been and continues to be another excellent resource for me. This book is more of an all-round toolkit for lifelong health and healing, than specifically about hormone balance. I love the holistic approach to all conditions, and inspiring programs to get us back in touch with our natural cycles in connection to the earth. The third book I recommend is Hormone Balance by Carolyn Dean. Dean is a naturopathic doctor that utilizes both traditional and alternative solutions to help readers rebalance their hormone levels. Her writing is engaging and inspiring, and this book is full of ways for women to achieve greater overall health. Oh man, I havent even talked about the tacos yet! So. I got the idea for these this past summer when I was chopping up tempeh to replace ground beef with in a tomato sauce for pasta. It turned out so meaty, satisfying, and delish that I thought I could perhaps take that same idea, spice it up a little differently, and serve them in a taco. Woot! I knew that grilled veggies and red cabbage would help cut the richness, but that I would also need a boss sauce to put them over the top. During one of my retreats I made a raw queso in our cooking class and everyone went wild for it. It seemed like a natural fit! Topped with some lime, avo, pickled red onions, and cilantro these were the best tacos Ive ever had. Ever. Ever. And Ive had a lot of tacos. I know some of you are going to ask about the corn tortillas and probably remind me that corn is a “grain”. Yes, I am aware of that, and I’ll remind you that I am not grain-free, just cutting way back. I stick mostly to pseudo-grains and make sure they are soaked prior to cooking, and enjoy a treat like this once in a while. I only purchase tortillas made with sprouted corn, or from corn that has been nixtalmized (that topic is a whole other blog post!). I buy my corn tortillas from Hija de Sanchez here in Copenhagen. Their tortillas are made fresh daily using nixtamalized corn imported from Mexico, so they taste unbelievably good. Of course taco fillings are important to a good taco, but the tortilla quality should not be overlooked! It makes the dish. Go find the good ones.     Print recipe     Tempeh Tacos with Raw Cashew Queso Serves 3-4 Tempeh Taco Meat 250g /­­ 8.8oz organic, non-GMO tempeh 1 medium red onion 4 cloves garlic 1 Tbsp. coconut oil or ghee 1 tsp. ground cumin 1/­­2 – 1 tsp. chipotle or smoked hot paprika, to taste 2 Tbsp. tamari 2-5 Tbsp. water, as needed Grilled vegetables 1 medium zucchini 1 medium red onion 1 red bell pepper 1/­­2 tsp. fine sea salt 1 tsp. ground cumin a couple pinches of cayenne, if desired 12 small corn tortillas (try to find organic, non-GMO if possible) 1 batch Raw Cashew Queso, recipe below Optional add-ins: 1 ripe avocado 1 small bunch cilantro pickled red onion or thinly sliced red onion shredded red cabbage tossed with a little salt and lime juice limes for serving hot sauce Cooking and assembly: 1. Start by making the Raw Cashew Queso (see recipe below). 2. Heat your grill or barbecue to medium-high. If not using a grill, simply cook everything in a skillet on the stove. 3. Finely chop or crumble tempeh into whatever size appeals to you (mine were rather small to mimic ground beef). Set aside. Mince red onion and garlic. Set aside. 4. Soak wooden skewers in water while you prepare the vegetables, or longer if you remember. If using metal skewers, skip this step. 5. Wash and cut the zucchini and onion into rings, the peppers into chunks. Place in a large bowl and toss with the salt and spices. 6. Skewer the vegetables so that their largest surface will lay flat on the grill (see photo). Alternate veggies until youve used them all. Place on the grill and cook until stating to char on the underside, anywhere from 5-10 minutes, depending on your cooking method. Flip and cook on the other side. 7. While the vegetables are grilling, cook the tempeh. H eat your cooking oil in a large skillet over medium heat. Add the onion and a few pinches of salt. Cook until starting to brown, about 7-10 minutes. Add garlic and cook for another minute until fragrant. Add crumbled tempeh, cumin, chipotle, and stir well to incorporate. Pour in the tamari, followed by a couple tablespoons of water. Stir well and add water as needed - youre after a moist mixture. Taste and adjust seasoning as desired. Cook for a total of 10 minutes. The mixture should be golden brown, hot and delicious! 8. Warm the tortilla shells on the grill or in a pan over medium-high heat. 9. Spoon the desired amount of tempeh into each tortilla shell. Followed by the roasted veggies, avocado, cabbage, cilantro and pour on the Raw Cashew Queso. Enjoy! Raw Cashew Queso Makes about 2 cups /­­ 500ml Ingredients: 1 cup /­­ 150g cashews, soaked for 4-8 hours or overnight 1 red bell pepper 1/­­2 tsp. salt 2 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric ground cayenne, to taste 1/­­2 cup /­­ 125ml water Directions: 1. Drain and rinse the cashews. 2. Put all ingredients, except water, in a high-speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). Before I go I just want to reiterate how wonderful it felt to be met with such open arms after the last post. I wish I could write back to every single one of you who shared their story with me, and everyone else here, but I simply couldnt get to them all. I am moved beyond words that so many of you felt open and supported in this space too, and I will urge you to seek out help if you need it. And if you know someone who you think may struggle with disordered eating, reach out and help them in a loving, and non-judgmental way. We are all in this together. In love and light, Sarah B *   *   *   *   *   *   * http:/­­/­­www.goldencircleretreats.com/­­portugal/­­index.html Dear friends! I am thrilled to share the location for my next wellness retreat in magical Comporta, Portugal, November 5-11, 2017. Join Mikkala Marilyn Kissi and I at Sublime Comporta for seven days of luxurious living, divinely delicious meals, inspiring cooking classes and nutrition seminars, yoga, Pilates, meditation, and breath work. Come press the reset button with me! Ride horses on the beach, dance under the stars, and cozy up by the fire. This will be a week to remember. I cant wait to see you there! Click here for more info and tickets. The post Tempeh Tacos with Raw Cashew Queso appeared first on My New Roots.

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... Whipped Chocolate Chia Pudding Summer Greek Salad Pink Soup with Roasted Onions and Broccoli Lemongrass Mango Curry with Toasted Pumpkin Seeds .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 Plant-Based Summer Meal Plan, Part 1 appeared first on Golubka Kitchen.

Rosemary’s Beets with Hazelnuts and Basil

September 17 2018 Meatless Monday 

This rustic beet side from Alex of The New Baguette was inspired by a side dish at Rosemary’s in New York City. Ideally, the recipe uses baby rainbow beets from the farmers market, but if the farmers market isn’t practical, feel free to use regular supermarket beets. The hazelnuts are crucial to the success of this beet side dish. You can buy them pre-roasted, but roasting them yourself makes a huge difference. You can typically find raw hazelnuts at the bulk bin section of any store. Blanched raw hazelnuts are best because the skins have already been removed. If you cant find blanched, you may remove the skins by rolling freshly roasted hazelnuts under your palms in a kitchen towel. Serves 6 - 1 1/­­2 pounds baby rainbow beets, scrubbed - 3/­­4 cup raw hazelnuts - About 7 large basil leaves, cut into thin ribbons - 1-2 tablespoons extra virgin olive oil, to taste - 1-2 tablespoons freshly squeezed lemon juice, to taste - 1/­­4 teaspoon fine sea salt   Preheat the oven to 350?F. Place the beets in a medium pot and add enough water to cover by 1 inch. Cover with a lid and bring to a boil. Reduce the heat to low and simmer with the lid ajar until tender, about 25 minutes (large beets may take up to 45). Meanwhile, arrange the hazelnuts in an even layer on a baking sheet and roast for 8 to 10 minutes, until fragrant, being careful not to burn them. If your hazelnuts still have the skins on, place the nuts on one end of a kitchen towel and cover with the other end. Roll them under your palms to remove the skins. Its okay if not all the skins come off. When the hazelnuts are cool enough to handle, roughly chop them. When the beets are done cooking, drain them and run the pot under cold water. Let the beets stand in cold water until cool (you may have to change the water). At this point the skins should be easy to slip off with your hands (wear gloves if you dont want your fingers to turn red). Cut the beets into 1-inch chunks and place in a bowl. Add the basil, oil, lemon juice, salt, and most of the hazelnuts. Toss to combine. Taste and adjust seasonings if needed. Transfer to a serving platter and garnish with the remaining hazelnuts. The post Rosemary’s Beets with Hazelnuts and Basil appeared first on Meatless Monday.

10 Cooling Vegan Recipes for August

August 14 2018 Robin Robertson's Global Vegan Kitchen 

10 Cooling Vegan Recipes for AugustThe hot humid weather is back in full force and so is my desire for quick and easy meal solutions. On hot days like the ones weve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day. Today, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August. 10 Cooling Vegan Recipes August Cucumber and White Bean Ceviche - Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy. Fire and Ice Sesame Noodles - The evocative name refers to the heat from the sriracha and the cold since I usually serve this dish chilled. You can serve it at room temperature, if you prefer, but fire and room temperature just doesnt have the same ring to it. Indonesian Gado Gado - Gado-Gado is an Indonesian main-dish salad of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it. Bánh M? Tostadas - East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. Soba Slaw - Plus - The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat. Chilled Glass Noodles with Snow Peas and Baked Tofu - This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame. English Garden Salad- Little gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head-- and its perfect for this English Garden Salad. Chickpeas Nicoise - One of my favorite flavor combos is the one found in a Nicoise Salad:  the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes. Watermelon Paletas- These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day. Pina Colada Squares -  These no-bake treats arent too sweet if you use unsweetened coconut. The post 10 Cooling Vegan Recipes for August appeared first on Robin Robertson.

Kichadi: The Realistic Reset

January 16 2018 My New Roots 

Kichadi: The Realistic Reset Happy 2018 dear friends! I hope that you all had a restful and relaxing holiday, and that youre ready to take on the new year. As most of you know, the past few months have been all-over-the-place (literally) for my family and I, so Ive been giving myself plenty of freedom when it comes to what Im eating and how often Im exercising. With my regular routines out the window, Ive felt an immense sense of liberation - its great to let go once in a while! - but now its gotten to the point where my body is really craving some stability and grounding, especially after the holidays. Sometimes I like to go drastic and embark on a 10-day juice fast or something like it, but my body and my mind arent feeling a hard-core anything at the moment, so Im turning to kichadi to gently ease my way back into eating with more balance. Kichadi, sometimes called and spelled khichdi, kitchari, kitcheree or khichri, is the famous one-pot wonder Indian dish that combines rice and lentils or quick-cooking pulses or legumes, such as mung beans. Its best known in Ayurvedic tradition as a cleansing and complete protein meal, very easy to digest, and a cinch to make! It is delicious, super comfort food, and even if youre not down with eating the exact same thing for every meal for several days in a row, youll be thrilled to learn its also the perfect thing to tuck into on a cold winter night. Because of its simplicity and ease, many people find that doing a kichadi “mono-diet” is very pleasant and far less of an ordeal than a juice fast for example (although I need to be clear that a juice fast is far deeper and more effective). Taking three to seven days to eat this dish exclusively gives the digestive organs a serious break since kichadi is very easy to break down and assimilate. And because digestion is at the core of human health, putting a practice in place that supports this essential process makes room for the miracle of self-healing: something the body is constantly striving for, but often distracted from by poor dietary and lifestyle choices. When we forgo processed foods, alcohol, caffeine, and common allergens for a few days, we give our bodies the space it needs to do what it naturally does anyway: clean itself up! I like to eat a kichadi diet in the colder months when the weather is unfriendly and I need some reassuring, grounding, warm food - and juicing sounds about as fun as a hole in the head. Its also a wonderful way to glide yourself into the process of cleansing if youve never tried it before. Since it doesnt involve abstaining from food, most first-timers find it totally do-able, and dare I say it, enjoyable! Ive just completed three days of eating kichadi for breakfast, lunch, and dinner, and Im feeling sooo much more balanced, clear-headed, and energized - the ways I would like to feel at the beginning of a brand new year! I hope that this simple and realistic reset is up your alley, and that you give it a go. First things first, youre going to need to do a bit of planning for the kichadi diet. Set a realistic goal for yourself - ideally youll be eating this dish for at least three days, up to seven, but if one is all you can handle, that is okay too. Since youre eating throughout this practice, going about your regular life is usually fine, but if you want to go the extra mile and give yourself a real treat, do the kichadi diet over a long weekend or break from work so that you can focus on some other cleanse-enriching experiences, such as a massage, a sauna visit, daytime napping, reading an actual book, and maybe even going offline completely. Gasp! I started my kichadi diet on a Monday and carried out my normal routine with work and family life, and just made sure to give myself lots of juicy personal time in the evenings (essential oil bath, yin yoga sesh, early lights out etc.). Aside from a cleanse-classic mood swing on the last day, no one around me even noticed what I was doing. Since they were too busy eating pizza.    Before you begin youll want to start by cutting back on alcohol, caffeine, sugar, meat, dairy, processed foods, and anything else you know is throwing you off balance. If you abstain from these things for at least a couple of days before you begin, your experience will be much smoother, as you won’t be distracted by gnarly withdrawal symptoms while you’re trying to chill. You can also add any bad habits you have to your hit list, and reduce or eliminate the daily practices that arent making your life extra groovy. Whatever day you are starting the kichadi on, soak the rice and pulses /­­ legumes together the night before. This step is important for improving the digestive qualities of kichadi, but if you are really pressed for time or you forgot, get them in water as soon as you can. Remember that even soaking for an hour is better than nothing! Cook the kichadi daily if possible, since the fresher the food is, the more energy, or prana it contains. My recipe makes about six servings for my appetite (eight for people who eat less) and I can easily stretch one batch over two days if no one else in my family wants it. Regardless, youll have to make at least two batches if youre going for three days, and I would not recommend keeping kichadi around for longer than that. Freezing is an option, but freeze it in the portion size youd want to eat so that youre not heating more than you need at one sitting.        Daily routine The night before: soak the rice and pulses together in plenty of filtered water overnight. Morning: upon rising, drink a large glass of warm water with freshly squeezed lemon juice, followed by another glass of pure water. Make your first batch of kichadi, and enjoy it for breakfast. Store leftovers in the fridge. Midday: Drink a couple large glasses of water at least 30 minutes before eating. Heat your desired amount of kichadi and enjoy it for lunch. Evening: Drink a couple large glasses of water at least 30 minutes before eating. Heat your desired amount of kichadi and enjoy it for dinner. Night time: Drink a cup of herbal detox tea if desired, enjoy something that nourishes you (bath, meditation, stretching) and go to bed early. Repeat for three to seven days. Kichadi Reset tips 1. Eat when youre hungry. This may seem like an obvious one, but many people eat according to the clock, instead of listening to their bodies. Take these days to really tune in and see when your body actually desires food, and how much you need to eat to feel satisfied. When you feel real hunger, your body is giving you the signal that it is actually ready to receive. 2. Cook mindfully. Remember that cooking is something to be grateful for. If you normally approach cooking from a lets get this over with standpoint, use this opportunity to make your meal prep a ceremony, and see it as a gift to yourself. Take your time washing and cutting vegetables, delight in the sound of the spices popping, the scent that wafts up while youre peeling ginger. The attention and intention you put into your food will come back to you, and nourish you in ways that you never thought possible. 3. Keep things interesting, by adding a squeeze of lime instead of lemon to your kichadi. You can use parsley instead of cilantro, and adjust the spices to suit your personal taste. If you really need some variety, top the kichadi with some of your favourite sprouts, grated raw carrot, or fold in some spinach while its still hot. 4. Cravings are normal, especially when youre knowingly depriving yourself! If you feel a craving coming on, first identify what the craving is. Be curious...maybe it has nothing to do with the food, but more your emotional or mental state. If you really cant shake the feeling, drink water first, then try a piece of fruit, or some raw veggie sticks. 5. Drink a lot of water. The body functions optimally when properly hydrated. It is especially important when were resetting, since were letting go of things that need to be flushed out. Water is essential to this process, but it will also prevent cravings, combat fatigue and brain fog, and keep the bowels moving. Remember to drink water away from mealtimes for optimal digestion (30 minutes before eating, 2-3 hours after unless youre very thirsty). Other beverages, even if they are mostly water like coffee and tea, are not water. Only water is water. After the Kichadi diet Although it is extremely tempting to celebrate and indulge after denying oneself certain things, this is not the best time to do so. Even though this process keeps your digestive system humming along, your body is still in a sensitive place. Introduce new foods slowly, and keep combinations small and uncomplicated (i.e. dont have a meal with 20 different foods together). Limit meat, dairy, sugar, and processed foods for as long as possible. That congratulatory slice of cake should wait until youre pretty much back to normal, or maybe even find an alternative ; )     Print recipe     Simple and Cleansing Kichadi Serves 6-8 Ingredients: 1 Tbsp. coconut oil or ghee 1/­­2 Tbsp. cumin seeds 1/­­2 Tbsp. mustard seeds 1/­­2 Tbsp. coriander seeds 1/­­2 tsp. ground turmeric 1 cinnamon stick 1-2 Tbsp. minced ginger (to taste) 1 large tomato, chopped (optional) 2 medium yellow onion, diced 2 medium carrots, chopped 1 small /­­ 250g sweet potato (or other seasonal root veggie), chopped 1 cup /­­ 200g brown rice 1/­­2 cup /­­ 110g mung beans or brown lentils 1 tsp. fine grain sea salt 1 cup /­­ 140g green peas, frozen or fresh 4 cups /­­ 1L water (or more, as needed) a couple handfuls finely chopped cilantro lemon to garnish Directions: 1. If possible, soak the rice and pulses together overnight, or for 8-12 hours. Drain and rinse very well. 2. Melt the oil in a large stockpot. Add the cumin and mustard seed and fry just until the mustard seeds start to pop. Add the remaining spices, stir and then add the tomato and ginger (if youre opting out of the tomato, simply use a few splashes of water). Fry for a couple minutes until fragrant. 3. Add the onion, carrots, sweet potato, brown rice, mung beans, salt, and water. Bring to a boil, reduce to simmer and cook for about 45 minutes, until the rice and beans are soft. About five minutes before serving, add the peas whether fresh or frozen, and cook until they are warm. Add more water for a stew-y consistency, or if the pot becomes dry while cooking. 4. Serve kichadi hot, garnished with cilantro and a squeeze of fresh lemon juice. Give thanks and enjoy. I hope that many of you try the kichadi diet out, and rejoice in the fact that there is no need to do something radical and overly deprivational during the winter. This is a time for closing in, for being quiet and gentle, and nourishing oneself in a tender way. And remember, you can enjoy this delicious kichadi even for a day, and any season of the year when you need to find your equilibrium once again. Its a tasty way to come back to center, every time, anytime. In health, vibrancy, and abundance for the year ahead, Sarah B. Show me your kichadi on Instagram: #mnrkichadi The post Kichadi: The Realistic Reset appeared first on My New Roots.

One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

December 27 2017 Golubka Kitchen 

This post was created in partnership with USA Pulses and Pulse Canada. Since this is our last recipe of 2017, we wanted to make sure that it’s a special one. It needed to check all the boxes we usually try to check with our recipes: nourishing, delicious, seasonal, beautiful, convenient, and a little bit unexpected. This veggie and lentil-centered one pan pie is all of those things. It’s very cozy and fun to prepare, too. If I had a choice, most of my savory dishes would be one-pan dishes :) Convenience is hard to beat. That little bit of initial effort you put into assembling all the ingredients for a single-pan dish pays off incredibly well when you end up with a big meal, plus a ton of leftovers for the week, having only used one pan or pot in the process. This one-pan dish is something like a vegetable pot pie, but the crust is made up of thinly mandolined winter roots – potatoes, sweet potatoes, and celery root. The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component) that cooks in a mixture of healing spices and coconut milk. The whole thing is packed with a great variety of plants. It’s perfect for those looking to up their intake of vegetables after the holidays, but still wanting to keep their cooking hearty and cozy. The ingredient that takes this dish into the complete meal category are the red lentils. Vegetable dishes are great on their own, but adding any kind of pulses (lentils, beans, chickpeas, dry peas) to your plant-centric meals will up their nutrition and ability to satisfy quite a bit. Pulses are incredibly nutrient-dense, like superfoods, but they are also very affordable, unlike most other superfoods, so it’s a win-win all around. Try adding about a half a cup of pulses to your meals a few times a week – your cooking will greatly benefit from them, and you’ll be on your way to discovering a whole new world of deliciousness (of you haven’t already, of course). Head here for more of our recipes using pulses, and be sure to check out Half Cup Habit. Happy New Year! Thank you so much for visiting GK, trying out our recipes, and reading up on the self-care series. It all means so much to us .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 One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust appeared first on Golubka Kitchen.

Spicy Bok Choy with Noodles and Peanuts

December 4 2017 Meatless Monday 

Wilted bok choy and peanuts fill a flavorful, savory broth alongside chewy noodles for a hearty one-dish meal. Look for fresh rice noodles in the pasta or Asian food section of most grocery stores. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 4 - 1 teaspoon sesame oil - 1 tablespoon peanut oil - 1 red onion, sliced - 2 cloves garlic, minced - 1 tablespoon peanut butter - 3 tablespoons soy ginger dressing - 1 tablespoon reduced-sodium soy sauce - 2 tablespoons orange juice - red pepper flakes, to taste - 1 (12 ounces) package fresh rice noodles - 6 (6-ounce) heads baby bok choy - 1/­­4 cup peanuts Place the oils in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, or until the vegetables soften and become fragrant. Add the peanut butter, dressing, soy sauce, orange juice, red pepper flakes and 1-1/­­2 cups water to the skillet. Stir until bubbly and smooth. Cover and cook while you prepare the noodles. Bring a medium pot of water to a boil over medium-high heat and cook the rice noodles according to package directions. Drain and rinse with water. Transfer the cooked noodles to the skillet and stir to combine. Add the bok choy and peanuts to the pan and let cook for 1 minute, or until the bok choy is slightly wilted. Enjoy! The post Spicy Bok Choy with Noodles and Peanuts appeared first on Meatless Monday.

Stuffed Squash with Brazil Nuts and Pistachios

November 7 2017 Robin Robertson's Global Vegan Kitchen 

Stuffed Squash with Brazil Nuts and Pistachios This flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results with this recipe. I like to use Brazil nut butter, but you can use any type of nut butter that you prefer. Stuffed Squash with Brazil Nuts and Pistachios  This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner.  - 1 tablespoon olive oil or 1/­­4 cup water - 1 yellow onion, minced - 2 cloves garlic, minced - 2 cups cooked brown rice - 1 cup cooked wild rice - 1/­­3 cup Brazil nut butter - 1/­­4 cup sweetened dried cranberries - 2 tablespoons chopped pistachio nuts - 2 tablespoons chopped Brazil nuts - 1 tablespoon minced fresh parsley - 1 teaspoon dried tarragon - Salt and ground black pepper - 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha) - 1 1/­­2 cups hot water - Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. - Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities -  Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/­­2 hours. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. Save Save The post Stuffed Squash with Brazil Nuts and Pistachios appeared first on Robin Robertson.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .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 Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

Stuffed Pumpkins And Creamy Mushroom Sauce

October 13 2017 Happy Cow veggie blog 

How do you make a fall-inspired dish even more festive? Serve it inside a pumpkin! Brownble‘s stuffed pumpkin recipe is the ultimate autumn feast that is sure to get you in the spirit of all things fall. A delicious mixture of flavors from fragrant sage, cranberries, and crunchy pecans, your kitchen will smell amazing while cooking this up. The filling can be served in individual small pumpkins, or put in a large pumpkin for the middle of your table. What a great centerpiece that would make, right?? And don’t forget to top it off with some amazing creamy mushroom sauce! Here’s how to make everything: View the printable recipe here. The post Stuffed Pumpkins And Creamy Mushroom Sauce appeared first on The Veggie Blog.

Roasted Eggplant Wedges with Herbed Pistachio Millet

September 13 2017 Golubka Kitchen 

I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season. This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :) Eggplants are at their absolute tastiest right now, so this is a friendly reminder to take advantage of late summer produce while it’s abundant. There’s something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant. That shape just speaks of comfort, sort of like huge oven fries. Here it’s sprinkled with za’atar and served with delicious and warming herbed pistachio millet, quick pickled onion, as well as a classic, creamy tahini sauce. Hope you’ll give this one a try! P.S. We just heard that our power is back on, so I’m off to pack up and finally go home. Roasted Eggplant Wedges with Herbed Pistachio Millet   Print Serves: 4-6 Ingredients for the quick pickled red onion half of a red onion - thinly sliced apple cider vinegar 1 teaspoon coconut sugar (optional) for the herbed pistachio millet 1 cup millet - soaked in purified water w/­­ a splash of apple cider vinegar 1 tablespoon neutral coconut oil or ghee 1 teaspoon cumin seeds 1½ teaspoons turmeric sea salt - to taste 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint ⅓ cup pistachios - chopped for the eggplant wedges 2 medium eggplants - sliced into wedges 1 tablespoon coconut oil sea salt freshly ground black pepper zaatar for the tahini sauce 1/­­4 cup tahini 1 teaspoon maple syrup or honey ½ teaspoon sriracha (optional) pinch of sea salt freshly squeezed juice of 1 lemon 1/­­4 cup purified water Instructions to make the quick pickled red onion Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants. to make the herbed pistachio millet Drain the millet and thoroughly rinse it in a strainer. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios. to roast the eggplant wedges Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with zaatar when serving. to make the tahini sauce Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency. 3.5.3226 You might also like... Flatbread Pizza Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Cosmic Sweet Potato Chocolate Truffles Mango Curry with Fennel and Parsnip .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 Roasted Eggplant Wedges with Herbed Pistachio Millet appeared first on Golubka Kitchen.

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

August 27 2017 Golubka Kitchen 

Peach and Beet Watercress Salad with a Multi-Seed Dukkah Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that turned out especially lovely. I recently revisited one of my favorite dessert recipes on this blog, the Sweet Dukkah Cigars. I enjoyed them so much, that I was inspired to make a savory dukkah to have for sprinkling on various salads and soups for the weeks to come. Traditionally, dukkah is an Egyptian spice, herb and nut mix, served as a dip for bread. Ours is packed with nuts (almonds and pistachios), seeds (sesame, chia, pumpkin), and invigorating spices (cardamom, cumin, coriander), and it can serve as the perfect finishing touch for a variety of dishes. This salad came together pretty effortlessly, thanks to the abundance of colorful summer produce, which doesn’t need much to taste amazing. There are steamed, multicolored beets, juicy, sweet peaches, spicy watercress, creamy avocado, and a refreshing mint vinaigrette. The dukkah contributes an extra punch of flavor and crunch. It’s vibrant, seasonal food, just the way we all like it :) Below are some links to things we’ve enjoyed looking at on the internet these past couple of weeks. Have a great Sunday. Magic Lessons with Elizabeth Gilbert – we love that so many inspiring people have podcasts nowadays, since they are our favorite thing to listen to while cooking. Just discovered this one from author Elizabeth Gilbert. Rosemary Auberson – interviewed on Apiece Apart Woman, we love her art Stevie Nicks singing Wild Heart backstage, 1981 – obsessed with this video Rachel Saunders – love this ceramicist’s work and instagram Healing Wise – can’t wait to read this book DOEN – love so many of the blouses from this brand Coming Soon – want many things from this home goods store. Love that you can shop according to astrological signs :) Peach and Beet Watercress Salad with a Multi-Seed Dukkah   Print Serves: 4 Ingredients for the multi-seed dukkah ½ cup raw almonds ¼ cup sesame seeds ¼ cup raw pumpkin seeds 2 tablespoons chia seeds 7 green cardamom pods - crushed, green shells discarded ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ cup raw pistachios sea salt - to taste for the mint vinaigrette 4 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard ¼ cup olive oil ¼ cup minced fresh mint leaves for the salad 4-6 small beets - cut into wedges (we used a combination of red and golden beets) 2-4 ripe peaches or nectarines - sliced about 4 oz watercress or other salad greens 1 ripe avocado - sliced or cubed mint vinaigrette - from above multi-seed dukkah - from above mint leaves for garnish (optional) Instructions to make the multi-seed dukkah Preheat your oven to 350° F (180° C). Spread almonds on a baking tray, place in the oven and toast for 7 minutes. Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes. Remove from the oven and set aside. Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant. Remove from heat and grind the spices in a mortar and pestle or a spice/­­coffee grinder. Combine the toasted almonds and seeds, ground spices, pistachios and salt in a food processor and pulse until most of the nuts/­­seeds are broken dow, with some bigger pieces remaining. Set aside. to make the vinaigrette Combine the lemon juice and mustard in a small bowl and mix until smooth. Add the olive oil and whisk until fully combined. Mix in the mint leaves. Set aside. to make the salad Steam the beets in a bamboo steamer or in a steaming basket over a pot of boiling water for about 15 minutes, or until beets are soft. Let cool for safe handling. The beets should peel easily once cooked or you can even leave the skin on, if they are organic. Divide the watercress between plates, arrange the beets, peaches and avocado on top. Drizzle the salads with the mint vinaigrette and sprinkle with the dukkah. Garnish with more mint leaves, if using. 3.5.3226 You might also like... 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Bánh M? Tostadas

July 11 2017 Robin Robertson's Global Vegan Kitchen 

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


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