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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.

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.

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... Sorghum Beet Risotto Dragon Fruit Salad Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Roasted Parsnip and Pomelo Salad .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 Peach and Beet Watercress Salad with a Multi-Seed Dukkah appeared first on Golubka Kitchen.

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.

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway

June 28 2017 Golubka Kitchen 

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

May 17 2017 Golubka Kitchen 

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria-style restaurant that looked like a food court in any American mall, but instead of fast food, the offering consisted of the most mind-blowing, bold-flavored South Indian dishes that weren’t like anything I’d ever tasted before. That ended up being one of the most memorable meals of my life. Since then, I’ve continued to seek out restaurants that specialized in South Indian cuisine, but rarely considered trying my hand at any of the dishes at home. Chitra Agrawal’s debut cookbook Vibrant India changed all of that for me. Chitra has spent years documenting her family’s traditionally vegetarian South Indian recipes on her blog, as well as adapting them to use the local, seasonal produce that she comes across in Brooklyn, where she lives. Her cookbook is a stunning collection of modern recipes, which honor her mother’s South Indian heritage, rooted in the ayurvedic tradition. The cookbook truly opens up a whole new world of cooking to those of us used to a more Western approach to food (and we are giving away a copy, see below :D ). In a her intro, Chitra explains the difference between North and South Indian cooking, and chances are, the Indian food you’ve tried likely originated in the North – think naan, samosas and curries. Cuisine from the South is generally characterized by the use of lentils, rice and specific spice mixtures in dishes like dosa and sambar – delicious stuff that doesn’t get nearly as much attention in the West. The book is filled with Chitra’s super comprehensive explanations of Indian cooking techniques like tempering spices, etc., which takes the intimidation factor out of the recipes. Turns out, making flavorful and authentically rooted South Indian dishes at home is totally doable. I’ve already made the Dosa, Lemony Lentil Soup, Banana, Coconut and Cardamom Ice Cream, as well as a few of the rices, and each one came out explosive in flavor, as well nourishing to the core. One of my favorite chapters turned out to be the Rice and Bread chapter, which offers a ton of ideas on preparing rice to be enjoyed as a main dish. Who would have thought that basmati rice could be so flavorful and substantial?! There are recipes for Lemon Peanut Rice, Fragrant Eggplant and Green Pepper Rice, Coconut Rice with Cashews, and Yogurt Rice with Pomegranate and Mint, but my favorite one of all turned out to be the Lime and Dill Rice with Pistachios, which I’m sharing here. Chitra talks about often getting a hefty bunch of dill from her farm share and not knowing what to do with the volume, which sparked the idea for this recipe that uses up plenty of dill. The result is rice so fragrant that it’s nothing short of heavenly. Chitra explains that she aims to achieve a balance of sweet, sour, bitter, spicy, and savory flavors in her recipes, which is what I mean when I describe her dishes as explosive, and that very much applies to this rice recipe as well. Other chapters within the book include Breakfast and Light Meals, Salads and Yogurts, Stir-Fries and Curries, Soups, Stews and Lentils, Festive Bites and Snacks,  Sweets and Drinks, Chutneys and Pickles – basically a ton of deliciousness packed into a beautiful cookbook. Well done, Chitra! In case you are wondering, the book does call for specialty Indian ingredients that you might not be able to find at your mainstream supermarket. However, if you enjoy cooking and learning about new ingredients, it’s SO worth seeking out a local Indian market in your area. I rely on our nearby Indian market for stocking up on ghee, fresh spices, rice and a variety of lentils, all at an affordable price. All the ingredients are also available online. Giveaway: To enter to win a copy of Vibrant India, leave a comment here letting us know if you would be interested in seeing weekly plant-based meal plans, complete with recipes and shopping lists as a new series on this site. We are thinking of starting up a conversation about meal prep, and would love to gauge your interest! The winner will be selected at random on Wednesday, May 24th. Lime and Dill Rice with Pistachios from Vibrant India   Print Serves: 4 Ingredients for the turmeric rice 1 cup basmati rice (makes about 4 cups cooked) ⅛ teaspoon turmeric powder for the lime and dill rice with pistachios 4 cups cooked turmeric rice 2 tablespoons mild-flavored oil such as canola (I used coconut) ½ teaspoon black mustard seeds pinch of asafetida (hing) powder 1 teaspoon chana dal 1 teaspoon urad dal 5 fresh curry leaves 1 dried red chile, broken in half 1 large shallot or ½ medium yellow onion - finely chopped small bunch of dill - tough stalks removed, chopped ½ to ¾ teaspoon salt 1 teaspoon sambar powder (optional) ¼ cup shelled pistachios - lightly toasted and coarsely chopped juice of half a lime (about 1½ tablespoons), plus more as needed serving options raita or plain yogurt hot pickle or Brooklyn Delhi (Chitras company!) achaar Instructions to make the turmeric rice Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. Drain thoroughly, using a fine-mesh sieve. Place rice and 1¾ cups water in a medium saucepan. Mix in the turmeric powder. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove. Cook until the rice in tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the stove and leave it covered for 10 minutes, to allow the grains to separate. Fluff with a fork. to make the lime and dill rice with pistachios Coat the bottom of a wok (I used a large sauté pan w/­­ a lid) with the oil and place over medium heat. When the oil is hot and shimmering, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds and asafetida. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), immediately add the chana dal and urad dal. Stir to coat with oil, and turn the heat to medium-low. Continue to stir the dals so they evenly roast, until they turn a reddish golden brown and smell nutty, less than a minute. Rub the curry leaves between you fingers a little to release their natural oils, and drop them and the dried red chile into the oil. Cover immediately, as moisture from the curry leaves will cause the oil to spatter. Then stir to evenly coat everything with oil, a few seconds. Add the shallot to the wok and fry over medium heat until softened, less than a minute. Add the dill, ¼ teaspoon of the salt, and a couple tablespoons of water. Turn the heat to medium-low, cover, and cook for 10 to 15 minutes. Stir from time to time. When cooked, the dill should be darker in color and not have as strong a flavor as raw dill. Add the sambar powder. Fry for another minute. Stir in the cooked rice and season with ¼ to ½ teaspoon salt. Stir-fry for 1 to 2 minutes. Mix in the pistachios, reserving a few for garnish. Turn off the heat. Stir in the lime juice and garnish with the reserved pistachios. Taste for salt and adjust as needed. Serve hot with yogurt and hot pickle. 3.5.3226 You might also like... 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Portobello Nachos

May 10 2017 Golubka Kitchen 

Portobello Nachos This post was created in partnership with Newman’s Own Organics. Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure way to a fun dinner or a low-maintenance spread for last minute company. In the winter, I’ll bake an assortment of roots rubbed with plenty of spices, and slather them with herby sauce or tahini/­­cashew cream to go alongside some beans or grains. In the summer, it’s all about the slow-roasted tomatoes, eggplants and peppers served with some sort of bread, herbs, greens and good olive oil. Nachos definitely fall into this throw-together oven meal category, and we tend to crave them often around here, so I’m constantly thinking about ways to freshen up the format. These healthful portobello nachos utilize meaty, roasted portobello caps instead of chips, which then get topped with all kinds of savory and spicy components. There is an addictive, plant-powered ‘queso’ sauce made with roasted sweet potatoes, avocado, a bit of Newman’s Own Organics Mild Salsa, and spices. There’s also a simple, spicy corn and black bean sauté, as well as some extra roasted sweet potato cubes, more of that salsa, and all the fixings. The combination is incredibly flavorful and satisfying enough to pass for a meal. The whole thing can be served up family style, with all the toppings piled on top, and maybe even some extra sauce on the side. We made a step-by-step video for you to see the fun of the process :) I used Newman’s Own delicious organic mild salsa twice in this recipe – as one of the toppings and whirled into the sauce. I suspect that I’m not the only person who has opened a jar of salsa for a meal, only to use a small portion and then proceed to forget about the rest of the jar until it’s too late. This recipe uses more, if not all of the jar. All the ingredients in this salsa are as recognizable and pure as can be, and every single thing inside the jar is organic. It’s mild in spice, but all the other components in this dish compensate with their own spicy kick, and the balance ends up quite perfect. This is the second recipe we’ve made in collaboration with Newman’s Own Organics (the first one involved their tasty marinara sauce), and we love working with this classic brand that donates 100% of their net profits to charities around the world. It’s also so exciting to see them expanding their Organics line and working towards popularizing organic foods with their accessible, quality products for over twenty years now. Enjoy! If you like these nachos, you might like these: - Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings - Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli - Taco Collard Green Rolls Portobello Nachos   Print Serves: 4-6 Ingredients 8 large or 12 small portobello mushrooms 2 large or 4 small sweet potatoes - peeled and cubed 3 tablespoons neutral coconut oil - divided sea salt - to taste freshly ground black pepper 1 teaspoon cumin seeds 1 yellow onion - chopped 4 garlic cloves - sliced 1 jalapeno - seeded and minced kernels from 3 corn ears or about 3 cups frozen corn 1¼ cups cooked or canned black beans 1 ripe but firm avocado 2 tablespoons nutritional yeast 1 teaspoon chipotle in adobo sauce or ¼ teaspoon ground chipotle, or to taste splash of tamari juice of 1 large lime, plus more to serve 1 16 oz jar prepared tomato salsa, divided vegetable broth or water ¼ cup olive oil ½ cup olives (optional) ½ medium red onion - chopped cilantro - for garnish microgreens - for garnish (optional) Instructions Preheat oven to 450° F (230° C). Place the portobello caps and sweet potatoes on two large, parchment paper-covered baking trays, drizzle with 2 tablespoons coconut oil and mix to coat. Spread everything out in a single layer and sprinkle with salt and pepper. Roast for 10 minutes, then remove from the oven, flip the portobellos and stir the potatoes. Roast for another 10 minutes or until golden and soft throughout. Remove from the oven and set aside. In the meantime make the corn and black bean sauté. Warm the remaining 1 tablespoon coconut oil in a medium pan over medium heat. Add cumin and toast for 1 minute, until fragrant. Add onion and a pinch of salt and sauté for 5 minutes, until translucent. Add garlic and jalapeno and sauté for 2 more minutes, until fragrant. Add corn and another pinch of salt and sauté for 5 minutes. Add black beans and sauté for another 5 minutes. Remove from the heat and set aside. Make the sauce. In an upright blender, combine ⅓ of the amount of the roasted sweet potatoes, ¼ avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, ½ cup salsa, and ¼ cup vegetable broth or water until smooth. Add more vegetable broth/­­water if needed to achieve the consistency of thick but pourable sauce/­­queso. With the blender still running on low add in ¼ cup olive oil. To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (sliced), olives, if using, and red onion. Drizzle with the sauce and spoon in some more salsa to taste, top with cilantro and microgreens, if using. Squeeze more lime juice over the nachos and serve. 3.5.3226 You might also like... Creamy Millet Polenta with Rainbow Chard and Chickpeas Kaffir Lime Mango Ice-Cream Cosmic Sweet Potato Chocolate Truffles No Noodle Pad Thai .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 Portobello Nachos appeared first on Golubka Kitchen.

Savory Superfood Sprinkle

April 9 2017 Golubka Kitchen 

Savory Superfood Sprinkle I love having a jar of this meal-saver sprinkle in my refrigerator, because it always comes in handy when a quick savory meal or snack is missing a bit of sparkle. The inspiration here comes from sesame salt (gomashio), which is a Japanese condiment made up of a mix of toasted sesame seeds and salt. It’s a genius thing, because there is generally much less salt in proportion to the amount of sesame seeds, but the flavor is still satisfyingly salty, plus toasty from all the sesame. Gomashio is also highly regarded in the macrobiotic diet as a healthier salt alternative. So, sesame salt is my inspiration here, but I mix in a few other healthful, sprinkle-appropriate ingredients – dulse seaweed (iodine = thyroid love), nutritional yeast (B12) and hemp hearts (protein!). I depend on dulse and nutritional yeast for their naturally salty properties, so the amount of actual salt is minimal in this recipe. I like to toast half of the dulse and leave the other half raw, which gives another dimension to its flavor. The whole mix is perfectly salty, toasty, with hints of the sea from the dulse and umami from the nutritional yeast. Most importantly, so many meals and snacks can be saved from being boring with this stuff – salads, veggie bowls, avocado halves, savory porridge, etc. etc. Give it a try! There are some links below, Sunday hugs :) S-Town – you’ve probably already heard of this podcast a million times and possibly already binge-listened to the whole thing. But if you haven’t, we highly recommend this amazing series from creators of This American Life/­­Serial. Georgia O’Keeffe’s Powerful Personal Style + This Interview with Wanda Corn, Curator of Georgia OKeeffe: Living Modern New Zealand Road Trip with a Toddler Heidi Swanson’s Youtube Channel De Maria – this restaurant’s beautiful Instagram Hannah Henderson (owner of the General Store) on Garance Dore Savory Superfood Sprinkle   Print Serves: around ¾ cup Ingredients ½ cup sesame seeds (I used a combination of regular and black) 2 tablespoons dulse flakes 2 tablespoons hemp hearts 2 tablespoons nutritional yeast ½-1 teaspoon sea salt (preferably flaky) Instructions Warm a dry pan over medium heat and add the sesame seeds. Toast, tossing frequently, for 1-2 minutes, until the seeds begin to pop and become fragrant. Be careful, the seeds can burn quickly. Transfer the seeds to a medium bowl. Coarsely grind half of the toasted sesame seeds in a mortar and pestle or a dedicated coffee grinder, and put them back into the bowl. In the same dry pan, toast 1 tablespoon of dulse for 1-2 minutes until fragrant. Stir frequently and take care not to burn. Mix the toasted dulse into the bowl with the sesame seeds, along with the remaining 1 tablespoon of the raw dulse. Mix in the hemp hearts and nutritional yeast. If using flaky salt, massage it into the mixture with your hands to break it down a bit. If using regular salt, just mix it in with a spoon. Keep the mixture refrigerated in an air-tight glass container to preserve the freshness of the raw dulse and to keep the seeds from going stale. Enjoy! 3.5.3226 You might also like... Celeriac Parsnip Mash with Crispy Sage Temaki-zushi Beet Mille-Feuille from the La Tartine Gourmande Cookbook Quick Blender Pancakes, Three Ways .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 Savory Superfood Sprinkle appeared first on Golubka Kitchen.

8 Spice Veggie Stir fry – Vegetable Masala Subzi

March 20 2017 Vegan Richa 

8 Spice Veggie Stir fry – Vegetable Masala Subzi8 Spice Veggie Stir fry – Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Vegan Gluten-free Soy-free Nut-free Recipe This easy Indian Spiced Veggie stir fry is great to use up all the veggies from the refrigerator or the CSA box. Chop them all to somewhat similar size, roast up the spices, add veggies and cook until done. I use a 8 spices in this stir fry. Fenugreek, black pepper, cumin, coriander, mustard, turmeric, cayenne and cinnamon. Together these spices make this a fragrant and mouth watering stir fry. These spiced veggies can also be put into a wrap or burrito and served with cilantro mint chutney or vegan ranch or coconut chutney. Or serve with Lentil Dals, or easy curries.  Try it and let me know how it worked out! I made wraps with the veggies with some vegan ranch. So good!Continue reading: 8 Spice Veggie Stir fry – Vegetable Masala SubziThe post 8 Spice Veggie Stir fry – Vegetable Masala Subzi appeared first on Vegan Richa.

Creamy Spinach Soup + Our New Book!

March 18 2017 Green Kitchen Stories 

Creamy Spinach Soup + Our New Book! Woot woot! Before we jump into today’s recipe, we can finally share more information about our next book! It’s called Green Kitchen At Home and it’s something we have been working on under wraps for the past year. And now we have finally received a pre-copy of it. As the title suggests, this book is a gathering of all the recipes we eat most often in our home - our familys favorite dishes really. The book focuses on simple and comforting dishes that are easy to like, adapt and cook. We have tried to minimize weird ingredients so your mom, brother or non-vegetarian best friend also will find it inspiring and useful. Many recipes in the book have naturally started off here on the blog, but we are also sharing loads of previously unpublished recipes that we have kept within our family until now. Youll find the golden millet porridge or the Spinach & Banana Pancakes that we often make in the mornings, the savoury broccoli muffins that travel well in a backpack, sheet pan dinners for stressful weeknights, our super simple rye bread waffle toast, a fun vegetarian version of fish & chips, wine-baked mushrooms for a weekend with friends, and our childrens favorite - our va-va-voom baked donuts that have been a success at many kids parties. And lots more. Its not a vegan book as we eat egg and cheese in our family, but just like our other books, many recipes have vegan suggestions. A lot of the recipes are based on our fridge staples and in the book we show how to vary these staples into a multitude of easy shortcut dinners. The book has about 100 recipes in total - and all of them have been tested by a separate tester. We will be sharing more info as we are closing in on the release. It feels crazy and completely unreal that we have actually written a fourth cookbook and we are immensely grateful for all your support along the way. We hope that you will love this book and find it useful at home. We are planning a small US book tour and will let you know more about that really soon. The book is released already on 1 April in Australia and NZ, 20 April in the UK and 2 May in the US. It will also be released in several European languages after the summer. Here are some pre-order links:   Amazon.co.uk (UK). Amazon.com (USA). Booktopia.com (Australia & NZ). To celebrate the book, we made soup. A very green soup. The soup itself is good and simple. Basically just leek, potatoes and spinach. But what gives it a delicious and pungent kick is the topping. Quick-cooked green beans are tossed in a spicy chermoula made from pickled jalape?os, herbs, oil, lemon and a dash of maple syrup and it works so well with the mild and creamy soup. We also add avocado, yogurt and a generous drizzle of hemp seeds on top which takes it up another notch. Sometimes when a recipe image looks too good, I find myself thinking “but it probably isn’t that good in real life”. This is. One great thing with this method is that our kids eat this soup with just a drizzle of yogurt instead of the spicy beans, while we (for once) get it exactly as spicy as we want it. Everyone’s happy! The inspiration for this soup actually came from a toast. One of our favorite Stockholm cafes, Pom & Flora, serve an avocado toast with pickled jalapeno chermoula, cream cheese and hemp seeds. That toast has such a lovely combination of sweet, creamy and spicy tones, and this soup picks up much of the same flavors. A visit to one of their cafes is mandatory if you are visiting Stockholm! Spinach & Potato Soup with Spicy Chermoula Beans Serves 4 This soup is spectacular paired with the beans, but if you decide to serve it without you can add some chili flakes to the recipe to make it a little more pungent. 1 tbsp cold-pressed coconut oil or olive oil 2 small leeks, rinsed and finely chopped 2 cloves garlic 1-2 tbsp fresh ginger 2 tbsp fresh thyme, chopped 600 g potatoes, peeled 4 cups/­­1 liter vegetable stock (or 4 cups /­­ 1 liter water + 1 tbsp dried vegetable stock powder) 1 large bunch /­­ 150 g large-leaf fresh spinach, rinsed and thick stems discarded sea salt, to taste Serve with 1 avocado, sliced yogurt or coconut yogurt Jalape?o Chermoula Beans (recipe below) hemp seeds drizzle of olive oil Heat oil in a large sauce pan on medium heat. Rinse and finely chop the leeks, peel and crush the garlic and grate the ginger. Add them to the saucepan along with the thyme and let sauté for a few minutes until soft and smells fragrant. Peel the potatoes, cut them into quarters and add them to the saucepan along with vegetable stock. Let cook for 10-15 minutes and then add spinach. Stir to let the spinach wilt down into the soup and let simmer for just a few minutes. Use a hand blender to mix the soup smooth. Add salt, taste and adjust the flavours. Serve the soup topped with a quartered and sliced avocado, a dollop of yogurt, jalapeno chermoula beans (see recipe below), a scattering of hemp seeds and a drizzle of olive oil. Jalape?o Chermoula Beans 1 tbsp cumin seeds 1 large bunch fresh parsley 1/­­2 lemon, juice 10-12 slices pickled jalape?os (or 1 whole) 2 cloves garlic, peeled 1 tbsp maple syrup 4 tbsp cold-pressed olive oil sea salt 1 large handful /­­ 200 g green string beans Toast cumin seeds in a dry skillet on low-medium heat for a few minutes. Add them to a mortar (or food processor) along with the other ingredients (except the beans). Use the pestle to mash everything into coarse dressing (or pulse a few times if using a food processor). Taste and adjust the flavors. Bring water to a boil in a large sauce pan. Trim off the ends off the beans and cut them in half. Add the beans to the water and let them cook for no more than two minutes. Strain the water and add the chermoula to the sauce pan. Toss until all the beans are dressed with the sauce.

Upside Down Citrus Polenta Cake

March 8 2017 Golubka Kitchen 

Upside Down Citrus Polenta CakeThis post was created in partnership with North Coast. March is tricky. It’ll throw out a few of those luxuriously warm days in a row, which cause collective memory loss about the fact that it’s still winter, and you’ll suddenly see a few dazed people out on the street wearing shorts. And then it gets cold again, and it might even snow soon, and the warm coat you so optimistically tucked away into your closet has to come back out. By this time, you might also be really tired of root vegetables and stews, and all things earthy and hearty. I am. Thankfully, there is citrus. Bright, sweet, lush, like little suns in fruit form. I’m continually amazed by the variety of citrus fruit available at the grocery store this time of year. Based on my last scan of the citrus section, there are at least three types of oranges, the blood variety being the star, about as many kinds of grapefruits (red, pink, white), and don’t even get me started on the numerous hybrids, smooth-skinned, wrinkled and everything in between. I wanted to make a treat that really captures that brightness and abundance, so an upside down cake was in order. It looks involved to those not in the know, but it’s actually the easiest kind of cake to make. For the cake itself, I wanted a batter that would come out of the oven moist and fluffy, and I aimed for gluten-free and vegan, since that is what most of you guys seem to enjoy. There was a large jar of polenta in my pantry – there always is, since my eight year old is a polenta fiend – and I had the idea to go the corncake route. I’m really happy I did, and the cake was gone within a day as proof of its success. It’s sweetened with dates, apple sauce and orange juice, so nothing too sugary here. The mellow sweetness and crumbly texture of the cake combines really well with the fragrant, bright notes of the blanket of citrus on top. I like keeping the skin on the citrus slices, since its oils contribute lovely, complex notes to the overall flavor, but if you or your kids are not fond of a little bitterness, you can cut the skin off the slices. One of the main challenges of vegan baking is coming up with the correct combination of ingredients for a moist batter that doesn’t fall apart, without eggs. I’ve found apple sauce to be the essential ‘secret’ ingredient that makes all of the above possible, while adding a bit of its subtle sweetness to the mix. It also seamlessly integrates into sweet baked goods, so you won’t be tasting apple sauce in the finished product. Plus, it’s a healthy, clean, plant-based ingredient, and we all love those here. I was excited to work with North Coast on this recipe, since their apple sauce is the best I’ve ever tasted and contains no preservatives and no added sugar, all the while being made with real, organic, non-GMO ingredients. Their sauce tastes incredibly fresh and crisp, and they offer well-considered flavor options, like plain, berry, apricot, pumpkin spice and more, made with all U.S. grown fruit. Besides this cake, I’ve been using North Coast apple sauce in so much of my cooking lately, from these brownies, to my morning oats, atop a cup of coconut yogurt and even in smoothies. The brand also offers apple cider vinegar, cider and juice, so there is a definite mastery of wholesome apple products, which I absolutely love. Upside Down Citrus Polenta Cake   Print Serves: one 9-inch cake Ingredients for the cake 1 cup non-GMO polenta 1 cup brown rice flour 1 teaspoon baking soda 1 teaspoon baking powder sea salt zest of 2 organic oranges 10-12 soft Medjool dates - pitted and soaked in warm water for 10 minutes, soaking liquid reserved 1 cup freshly squeezed orange juice ⅓ cup apple sauce 2 tablespoons coconut oil, plus more for oiling the pan 1 tablespoon apple cider vinegar 2-3 oranges - sliced ½-inch thick (You can use a variety of different kinds for a more colorful presentation. I used navel, cara cara and blood oranges.) Instructions to make the cake Preheat oven to 375° F (190° C). Cut out a parchment paper circle to cover the bottom of a 9-inch spring form or cake pan. Thoroughly oil the sides of the pan with coconut oil. In a large bowl, combine the polenta, brown rice flour, baking soda, baking powder, a pinch of salt, and orange zest, and mix thoroughly. Reserve 1/­­2 cup of the date soaking water and add it to an upright blender along with the dates and orange juice, blend until smooth. Add the apple sauce, coconut oil and apple cider vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and stir to just combine. Arrange the orange slices to cover the parchment paper-lined bottom of your pan and pour the batter over them. Even the batter out with a spoon. Lift and drop the pan gently a couple of times to get rid of any possible air bubbles. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. Let cool for at least 20 minutes before inverting the cake onto a plate or a cake stand and peeling off the parchment paper. Slice and serve with plain yogurt or coconut yogurt. 3.5.3226 You might also like... 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Double Chocolate Chunk Sunbutter Cookies

February 23 2017 My New Roots 

Double Chocolate Chunk Sunbutter Cookies Dear friends! Im on tour! And what a total blast and a half its been so far - my mind is blown by the outpouring of enthusiasm and pure LOVE here in New York City. Thanks to all of you for coming out to the events with your biggest smiles and warmest hearts. Taking my book on the road sure is a change of pace from my quiet, private, and relatively introverted life in Copenhagen. But, seeing as I like humans so much, I welcome the explosive energy, side-splitting laughter, and long hugs that this tour has brought so far. I feel like you, dear readers, are the most beautiful sort there are, and I am so lucky to have friends wherever I go. Thank you. Cannot wait to see what the next few weeks hold! Just a reminder that I am heading to Toronto, Vancouver, Seattle, Portland, San Fran and LA – check out my Events page for updated info! In case, you haven’t heard, this latest cookbook of mine, Naturally Nourished, is all about how to take grocery store staples and turn them into powerfully delicious and nutritious meals for you and your family. The recipes are on the simpler side than my first cookbook, and use only familiar ingredients. It was really fun to create this work, since you know how much I dig on the weird stuff: chaga, mucuna pruriens, schisandra berry, ho shu wu, pearl (yup, pearl). But lets get real, how many of you are going to go out and find ground up pearl to put in your morning elixir? Right. So, this book was a response to the way health food can be sometimes: inaccessible, alienating, and even elitist. I dont like to see the system moving in that direction because I believe that health is everyones right, and since we all have access to the good stuff at the local supermarket, lets not lose sight of the powerful foods that are right under our noses. Dark leafy greens, brassicas, root veggies, squash, stone fruit, citrus, herbs, garlic, ginger - you get where Im going with this. Naturally Nourished is a celebration of simple, honest, real food, and it will show you how to prepare it in a way that is easy, and crazy-tasty too. So these cookies. I am pretty over the moon for them. And they are definitely the most decadent recipe in the cookbook - loaded with serious chunks of dark chocolate, a moist, cake-y crumb and unparalleled richness. The sunflower seed crust around the outside adds fabulous texture and tooth, and the perfect crunchy contrast to the creamy chocolate. I know that the vegans out there may be a little disappointed with this recipe, but please know how darn hard I tried to make them just as good without the eggs! This cookbook was a challenge to see if I could use only very basic grocery store ingredients for every single recipe in the cookbook, so I couldnt cheat and employ a fancy vegan egg-replacer here, but I am pretty sure it would work. The eggs are important in the recipe not only to bind the ingredients together, but to dry out the dough in the oven, and create the fluffy consistency. Therefore, do not try this with a flax or chia egg - sad, sad results will ensue. Trust. Just a note for when you do make these: the cookie dough is very wet. Youll be raising an eyebrow for sure, wondering if youve done everything correctly, but stay the course and drop those cookie dough balls into the sunflower seeds - they not only act as a tasty, crunchy coating, they also help you with handling, and prevent the cookies from turning into total puddles in the oven. If youre pressed for time, skip making your own sunflower seed butter and just use store-bought. To ensure the cookies turn out just the way they are supposed to, use an unsalted, unflavoured sunbutter or another type of seed or nut butter altogether! Ive tried them with almond butter and they were bangin. You can also coat the cookies in another seed or chopped up nuts. Hazelnuts would be delightful. Or cacao nibs!     Print recipe     Double Chocolate Chunk Sunbutter Cookies Makes 20 cookies Ingredients: 2 large eggs 2 tsp. pure vanilla extract 1 cup /­­ 250ml Sunflower Seed Butter (recipe follows), or use storebought 1/­­2 cup /­­ 125ml pure maple syrup 1 teaspoon baking soda?1/­­4 teaspoon fine sea salt?1/­­2 cup /­­ 45g cocoa powder 3 1/­­2 oz. /­­ 100g dark chocolate (70% or higher), roughly chopped 1 1/­­4 cups /­­ 170g raw, unsalted, shelled sunflower seeds Directions: 1. Preheat the oven to 325°F /­­ 160°C. Line a rimmed baking sheet with parchment paper. 2. In a small bowl, whisk together the eggs and vanilla. Add the seed butter and mix thoroughly. Add the maple syrup, baking soda, and salt and fold together. Sift in the cocoa powder and stir to incorporate. Fold in the chopped chocolate. 3. Place the sunflower seeds in a separate bowl. Wet your hands slightly with water. Spoon the dough into about 20 portions and roll each into a rough ball (the dough will be very wet, but this is normal!). 4. Drop the dough balls into the bowl of seeds and roll to coat them in the seeds. Flatten the balls out slightly and place them on the prepared baking sheet about 2 inches /­­ 5cm apart (they spread a lot!). 5. Bake the cookies for 10 to 13 minutes. Let them cool slightly before serving. Store the cookies in an airtight container at room temperature for up to 1 week. Sunflower Seed Butter Makes about 1 1/­­2 cups Ingredients: 3 cups /­­ 400g raw, unsalted, shelled sunflower seeds Directions: 1. Preheat the oven to 350°F /­­ 180°C. 2. Place the sunflower seeds in an even layer on a rimmed baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove them from the oven and let cool. 3. Place the cooled sunflower seeds in a food processor and blend, occasionally scraping down the sides, until smooth and creamy (this process can take 10 minutes or more, so be patient). If the seeds are not releasing their oil, add a little olive oil to help the process. Once the mixture is creamy, transfer to a glass jar with a tight-fitting lid, and store in the fridge for up to 1 month.   I am beyond thrilled to be on tour with this second book. To be meeting so many of you who have been following my kitchen adventures for years and years, is beyond amazing. I feel like Ive said it a thousand times, but I really mean it: your generosity of spirit and support with all that I put out in the world truly humbles me. I feel so lucky to do what I do, and you are the ones that make it possible. With joy and deep gratitude, Sarah B. The post Double Chocolate Chunk Sunbutter Cookies appeared first on My New Roots.

Tofu Matar Masala – Tofu Peas in Blender Masala Sauce

February 6 2017 Vegan Richa 

Tofu Matar Masala – Tofu Peas in Blender Masala SauceTofu Matar Masala – Tofu Peas in Blender Masala Sauce. Curried Tofu and peas with a roasted cumin tempering. Vegan Matar Paneer. Gluten-free Recipe. Use chickpeas, beans or veggies to make soy-free. This easy Tofu Matar Masala Comes together within 15 minutes if you have some blender bhuna masala sauce ready to use in the fridge or the freezer. Blend up the sauce with non dairy milk or some cashews or other nuts and water, bring to a boil with tofu and peas, or use veggies of choice. Finish off the curry with a toasty oil tempered cumin seeds and cilantro. Easy and so delicious.  No Masala sauce, no worries. Blend up the ingredients according to the masala sauce recipe and cook it for 20 to 25 mins, then use 4 tbsp of the sauce and proceed.  This dish is - Super easy - takes just 15-20 minutes - and is flexible! Add fresh or crisped tofu, add veggies of choice or chickpeas or beans. Garnish with spices of choice. The toasty cumins seeds adds a burst of flavor to this tofu matar masala. Toast the cumin seeds until they are fragrant and change color for best results.  Continue reading: Tofu Matar Masala – Tofu Peas in Blender Masala SauceThe post Tofu Matar Masala – Tofu Peas in Blender Masala Sauce appeared first on Vegan Richa.

Cauliflower Rice with Zingy White Beans and Kale

January 26 2017 Golubka Kitchen 

Cauliflower Rice with Zingy White Beans and Kale There’s something very powerful about turning a pile of vegetables into a proper meal. The satisfaction/­­general victorious feeling that I get from finding a place for produce in our daily meals is one of the main reasons I’m attracted to cooking with plants, besides the more obvious nourishment factor. Another powerful feeling is finding a way to whip up a solid, plant-centric meal when you seemingly have no food left in the house. For me, that usually involves surveying the bottom of my crisper and pulling heavily from my pantry. That was the case with the recipe I have for you today, which took me from panicking about not having enough groceries to being well-fed and quite satisfied. I had a head of cauliflower I’d been ignoring, kale that was getting dangerously old, a bag of random Florida citrus, and mushrooms that didn’t make it into a stew (which are also optional in this recipe). The rest of the ingredients came straight from my pantry. We eat a lot of cauliflower around these parts in the fall and winter months, and at this point, everyone under my roof is pretty tired of the roasted-cauliflower-with-one-spice-or-another scenario. So cauliflower ‘rice’ is a good option when roasted cauliflower fatigue hits – it makes for a great, neutral bed for whichever ingredients you choose to serve with it and can be flavored so many different ways. It’s also a nice option for those trying to stay away from grains and looking for a sub that’s still tasty and comforting. I wanted to give a zingy, citrusy flavor kiss to the whole dish, since nature is awesome enough to supply us with the brightness that is citrus in the dark of winter. The ‘rice’ is cooked simply with onions and garlic, then finished off with some lemon juice. Served on top there’s a humble mix of sautéed kale, white beans and mushrooms if you have them. The white beans are also a base for the sauce, which involves orange juice and zest to get more of the sunny factor into the dish. This meal comes together pretty quickly, even more so if you make the cauliflower rice ahead of time. It’s a good candidate for a weekday meal, especially if you too happen to have all the ingredients on hand :) Cauliflower Rice with Zingy White Beans and Kale   Print Serves: 3-4 Ingredients for the white bean sauce 1 cup cooked white beans (butter, navy, etc.) ¼ cup + 2 tablespoons freshly squeezed orange juice (from about 2 small oranges) 1 tablespoon balsamic vinegar 1½ tablespoons tamari 2 tablespoons olive oil sea salt - to taste freshly ground black pepper - to taste zest of 1 orange for the cauliflower rice with zingy white beans and kale 1 head cauliflower - roughly chopped into florets 3 tablespoons coconut oil - divided 1 shallot - diced 2 cloves garlic - minced ½ teaspoon red pepper flakes ½ cup water juice of ½ lemon sea salt - to taste freshly ground black pepper - to taste 8 oz crimini mushrooms - sliced (optional) 1 medium bunch kale - stemmed and chopped ½ tablespoon balsamic vinegar ½ tablespoon tamari 1 cup cooked white beans (butter, navy, etc.) white bean sauce (from above) Instructions to make the white bean sauce Combine all the ingredients, except orange zest, in a blender until smooth. Mix in the orange zest on the lowest blender speed setting or by hand with a spoon. to make the cauliflower rice with zingy white beans and kale Make the cauliflower rice. Divide your roughly chopped cauliflower florets into two even portions. Place the first portion into a food processor and pulse a few times, until you have pieces that are approximately the size of rice grains. Take care not to over-chop, you dont want your cauliflower to turn to mush. Transfer to a large bowl and repeat with the second half. Heat 2 tablespoons of coconut oil in a large sauté pan on medium heat. Add the shallot and sauté for 5 minutes, until soft and translucent. Add the garlic and red pepper flakes and sauté for another 2 minutes until fragrant. Add the chopped cauliflower, then mix in the water, lemon juice, salt and pepper. Cook for 8 minutes until the liquid absorbs and the rice becomes cooked but not mushy. Take care not to overcook. Transfer to a large bowl, keep warm and covered. Wipe the pan clean with a paper towel. Warm the remaining 1 tablespoon coconut oil over medium heat. Add the mushrooms, mix, then let them sit for about a minute to start releasing liquid. Add a pinch of salt to the mushrooms, mix and sauté for another 4 minutes, until all the liquid released by the mushrooms evaporates. If not using mushrooms, proceed with the kale. Add the kale, balsamic and tamari. Mix and sauté until the kale starts wilting. Add the white beans and let them warm through until the kale is completely wilted. Add the sauce, starting with ¼ - ½ cup and tasting as you go. Add more if needed. Let the sauce warm through and turn off the heat. Serve the kale and white beans over the cauliflower rice, garnished with more orange zest and more sauce, if desired. 3.5.3226 You might also like... Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushroo... Gluten-Free Winter Squash Gnocchi Sprouted Almond Romesco Pasta with Roasted Cauliflower and Blistered T... 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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.

Savory Yogurt Bowl + London

June 1 2017 Green Kitchen Stories 

Savory Yogurt Bowl + London We love yogurt in our family*. The unsweetened, thick, creamy and tangy kind. We enjoy yogurt for breakfast (with fruit) and sometimes dessert (with dates + chocolate + nuts). We top our soups with yogurt, we add it to smoothies and ice pops and we also dress our salads with it (Isac likes to dress himself with it as well). Yogurt works remarkably well both with sweet and savory flavors. And yet, the thought of making a yogurt bowl with savory toppings instead of sweet, had never struck us before. But as we were playing around with this crunchy cucumber and melon salad with spiced chickpeas, we (and with we, I humbly mean ME, MYSELF and I - as in, not David) had the simple idea to put them on a bed of yogurt instead of doing the usual yogurt dressing. In theory, it’s more or less the same thing but in reality it’s so much better. The warm, rich and spicy chickpeas on a bed of cold, thick and tangy yogurt, with the addition of a fresh salad with lots of crunch. It’s simple but yet so very good. And quick too. I’m sure there are plenty of savory yogurt bowls all over internet, but now they are also in our kitchen. *David and Isac are actually intolerant to dairy but yogurt is their weak spot. We buy oat yogurt for them but David often chooses a day of stomach ache just to enjoy a bowl of plain yogurt. And Isac has literally been caught with his hand in the yogurt jar more than once. Coconut yogurt has a fantastic taste and consistency but is simply too expensive to enjoy more than as an occasional treat (very keen on giving Ashley’s versions a try though!). Hey hey hey, wait a sec. This is David acting as proofreader today and I just noted Luise’s attempt at hijacking my idea. This recipe = my idea. Just wanted to make that clear. I’ll give the word back to her now. The salad is super quick as you just need to chop everything up. We found that crunchy vegetables like cucumber, celery, sturdy roman lettuce and radishes work really well here, with the avocado and melon adding softness and sweetness. The yogurt is, well, just yogurt. It needs to be quite thick to hold up the topping - our preference is Greek yogurt but choose whatever you prefer. The only thing that needs a little more preparation and heat are the spiced chickpeas. Even if the ingredient list looks long, it’s simply spices, oil and chickpeas and the result tastes way better than just using plain chickpeas. They have a rich, spicy and slightly nutty flavor which works so well with the freshness from the yogurt and the crunchy and sweet salad. VARIATIONS There are plenty of ways to vary this recipe and we’re going to leave you with a few ideas. - Whisk some creamy goat’s cheese into the yogurt. It will dissolve, become smooth and give the yogurt a more mature flavor. - If you don’t have all the spices at home for the chickpeas, use what you find. A bread spice mix works great along with a little cayenne. A turmeric or curry version would be interesting too. - You can skip the salad and pour the yogurt into small sealable jars with spiced chickpeas on top. Store them in the fridge for a quick snack. - Vegans can of course use a vegan yogurt option or simply settle for the salad with warm chickpeas stirred through. - Roasting the chickpeas in the oven together with eggplant or pumpkin could be amazing on top of the yogurt as well. Let us know if you have any other favorite variations on savory yogurt bowls and we can include them in this list. Savory Yogurt Bowl with Spicy Chickpeas & Cucumber Salad Serves 4, or 2 very hungry persons Cucumber & Melon Salad 1 cucumber 1 small (or 1/­­2 regular) melon (we used Piel de Sapo but honeydew would also work) 1 spring onion 2 celery stalks 10-15 fresh mint leaves 1 avocado 6 radishes 1/­­2 roman lettuce 1/­­2 lemon, juice 1 tbsp cold-pressed olive oil Spiced warm chickpeas 2 tbsp sunflower seeds 1 tbsp sesame seeds 2 tsp fennel seeds  1 tsp coriander seeds 1 tsp cardamom seeds 1/­­2 tsp sea salt 1/­­2 tsp ground cayenne 1/­­2 tsp ground cumin 1/­­2 tsp ground paprika powder 1/­­4 cup – 1/­­2 cup cold-pressed olive oil 1 x 14 oz /­­ 400 g can cooked chickpeas, drained and rinsed For serving 2 cups plain full-fat Greek yogurt  For the cucumber & melon salad:  Wash all produce. Cut cucumber and melon in large bite-size pieces. Trim and finely slice spring onion, celery and mint leaves. Cut the avocado in half and remove the stone, then cut into cubes. Trim the radishes and thinly slice them. And chop the roman lettuce. Place all prepared ingredients in a mixing bowl, squeeze over lemon juice, drizzle with olive oil and a little salt, give it a good toss and set aside. For the spiced warm chickpeas:  Add all seeds and spices (except for the ground spices) to a dry skillet, heat gently for a couple of minutes while stirring. When the spices starts to pop and smell fragrant, they’re done. Pour into a mortar and give them a few bashes with the pestle (alternatively on a cutting board and use the back of a chef’s knife). Transfer the seeds and spices back to the skillet. Now add oil (start with the lesser amount and add more later on if it looks dry), ground spices  and chickpeas and heat on low temperature for 2-3 minutes. Stir to combine. When the chickpeas are warm and covered in spices and seeds, remove from the heat. Dollop the yogurt into four bowls. Use the back of a spoon to smooth it out. Arrange the salad on one side of the yogurt and the spiced warm chickpea on the other side. Drizzle a little extra oil on top. Enjoy immediately while the chickpeas are still warm. ********* LONDON + BATH In all my excitement over a simple bowl of yogurt, I almost forgot to mention that we are coming to London and Bath next week for a couple of book events. We’re very excited and can’t wait to meet some of you! We’re having a supper club at Grace Belgravia on Monday 5 June, 7-10 pm. More info here. We’ll do talk and Q&A at Whole Foods Market in Kensington on Wednesday 7 June, 6.30 pm. More info and tickets here. We’ll also do a talk and cooking demo at Topping & Company Booksellers in Bath on Friday 9 June, 7.30 pm. More info and tickets here. Finally, we’re having a hands on cooking class at Bertinet Kitchen in Bath on Saturday 10 June, 10 am. Tickets here (only one left). Big love!

Grilled Artichokes

May 15 2017 Meatless Monday 

These grilled artichokes are fragrant, crispy and packed with nutrition! This recipe comes to us from Sharon Palmer, the Plant-Powered Dietitian. Serves 2     - 2 large artichokes - 1 1/­­2 tablespoons extra-virgin olive oil - 2 tablespoons balsamic vinegar - 2 cloves garlic, minced - 1 1/­­2 teaspoons Herbes de Provence (or any herbs you like) - Salt and pepper to taste Prepare artichokes by rinsing, then trimming 1 inch off tops and 1/­­2 inch off stems. Slice in half lengthwise. With metal spoon, scoop out blossom portion (the choke). Place artichokes in medium pot with water and cook 10 minutes, until almost tender. Drain, then place artichokes in baking dish. Whisk together extra-virgin olive oil, balsamic vinegar, garlic, Herbes de Provence, and salt and pepper. Drizzle vinaigrette over artichokes and allow to marinate about 30 minutes. Place artichokes cut side up on hot grill (or grill pan) for 2-3 minutes, then turn over and grill 5 minutes, until golden brown. Serve immediately. The post Grilled Artichokes appeared first on Meatless Monday.

Braised Leeks with Cauliflower White Bean Mash

April 13 2017 Golubka Kitchen 

Braised Leeks with Cauliflower White Bean Mash Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a lot of us are still waiting for that first asparagus to pop up, and for rhubarb to show its blush at the stores and markets. I’m checking in with one more transitional meal today, still cozy and hearty, but very vegetable-forward. There’s a step-by-step video, too :) Have you ever tried braising or roasting whole leeks? It’s a revelatory way of preparing the vegetable, since leeks usually play a secondary role, where they get thinly sliced and pretty much disappear into whatever dish they are in. Cooking leeks whole yields surprisingly delicious results, and brings forward their sweet, mildly oniony flavor. The texture becomes incredibly buttery, and the modest vegetable becomes completely transformed. One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek. I always save the tops to include in homemade vegetable broth, and I suggest making a quick broth out of the tops and cauliflower stems here (although you can of course use store-bought broth as well). The cauliflower and white bean mash is the perfect, hearty pairing to the braised leeks. It’s smooth and peppery, with a studding of fresh herbs throughout. Both components of the dish keep well and make for great leftovers. I can imagine the mash working well served with roasted carrots or grilled asparagus for another quick meal. Enjoy! Braised Leeks with Cauliflower White Bean Mash   Print Serves: 6 Ingredients for the braised leeks 5-6 large leeks with long white parts 2 tablespoons neutral coconut oil or ghee sea salt freshly ground black pepper veggie broth - reserved from boiling green parts of the leeks or store bought for the cauliflower white bean mash 1 cup dried white beans - soaked overnight 3-4 garlic cloves - crushed with a knife 2 bay leaves (optional) one 2-inch piece kombu (optional) sea salt 1 tablespoon neutral coconut oil or ghee pinch red pepper flakes 1 large yellow onion - chopped 3 garlic cloves - sliced 1 small head of cauliflower - cut into florets leek broth from above or any veggie broth freshly ground black pepper handful each parsley and dill - chopped (optional) olive oil - for serving microgreens - for serving (optional) Instructions to braise the leeks Cut the dark green parts off the leeks. Wash the green parts thoroughly and place into a large soup pot together with leftover cauliflower core and stems, cover with water. Bring to a boil over the high heat. Lower the heat to a simmer, add salt and cook, covered, for 20 minutes. You can also add any vegetable scraps you have on hand to this broth. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. This step could be done the day before. You can of course skip this step entirely and just use store-bought or pre-cooked vegetable broth. Slice the white parts of the leeks in half vertically and place into the sink or a large bowl and cover with water. Let soak a bit and carefully wash all the dirt from between the layers. Warm the oil or ghee in a large saucepan over medium heat. Add the washed and dried leeks to the pan face down in a single layer. Leave to cook undisturbed until golden on one side. Flip, add salt and pepper and let the other side caramelize. Add leek broth/­­any veggie broth to cover the leeks partially. Establish a strong simmer, cover the pan and cook for 15-20 minutes, or until the leeks are tender throughout. Add more broth if too much evaporates. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. Serve the leeks on top of the cauliflower white bean mash, below. to make the cauliflower white bean mash While the leek broth and leeks are cooking, drain and rinse the beans and add to a large pot. Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered. Reduce the heat to a simmer and cook, partially covered. Start checking the beans for doneness after 30 minutes and continue to cook until tender, if necessary. Add salt at the last 10 minutes. Drain the beans and set aside. This step can be done the day before. The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months. Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent. Add garlic and cook for another 2 minutes, until fragrant. Add cauliflower, a large pinch of salt, black pepper and the leek broth/­­any veggie broth to cover the bottom of the pan. Bring to a simmer, cover and cook for 7-10 minutes, or until cauliflower is tender. Add more liquid if too much evaporates to ensure that the cauliflower is being steamed. Add in cooked beans at the end, toss to warm them through. Add the cauliflower and beans to a food processor, along with a splash of the leek broth/­­any veggie broth. Process until smooth. Test for salt and pepper and adjust if needed. Add parsley and dill and pulse to incorporate. You may need to do this in batches, depending on the size of your food processor. Serve drizzled with olive oil and topped with the braised leeks from above. Notes 1. If you dont have time to cook dried beans, you can use 3 cups already cooked/­­canned white beans in this recipe. 2. Although kombu is optional, its a great thing to throw into the pot when cooking beans, as it helps make beans more digestible, as well as contributes its minerals. 3.5.3226 You might also like... 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Curry Primavera

March 23 2017 Meatless Monday 

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was Oodles of Noodles and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Philadelphia regional winner and comes from Lauren Moore of A.Phillip Randolph Career Academy. Serves 8 - 1 pound spaghetti noodles, preferably chick pea noodles - 1 tablespoon vegetable oil - 1  medium  onion, diced - 1 tablespoon grated fresh ginger - 1 tablespoon minced garlic - 2 tablespoons Indian curry powder - 113.5 oz can coconut milk - 115 oz can crushed tomatoes - 1 medium head of cauliflower (about 3/­­4 pound) 12 oz butternut squash cut into bite-sized pieces 1 cup frozen peas -  1/­­2 cup chopped cilantro Cook pasta in large pot of boiling, heavily salted water until al dente’. Drain and set aside. While water is boiling, heat oil over medium heat for 1 minute in a medium saucepan Add onion, ginger, garlic and curry powder to the oil. Cook, while stirring regularly, until fragrant and  the  onion  has softened –  about  4  minutes. Add coconut milk, crushed tomatoes, cauliflower and squash to the saucepan. Stir and cover. Simmer for about 15 minutes, or until a fork easily penetrates the vegetables Add peas to the saucepan and stir until heated. The post Curry Primavera appeared first on Meatless Monday.

Pea and Avocado Penne

March 20 2017 Meatless Monday 

Sweet peas are mashed with avocado and toasted pine nuts for an untraditional, yet luxuriously creamy, pesto sauce. String beans, lima beans and penne round out this green-hued pasta to celebrate Spring. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the pea and avocado pesto: - 1 1/­­2 ounces pine nuts, toasted - 2 cups baby peas, shelled - 1 avocado - 2 garlic cloves, diced - Lemon juice, to taste - 2 cups baby spinach, roughly chopped To complete the Pea and Avocado Penne: - 2 tablespoons olive oil - 10.5 ounces penne pasta, cooked according to package instructions - 9 ounces green beans, trimmed - 1 1/­­2 cups canned lima beans, drained and rinsed - or - 1 1/­­2 cups fresh lima beans, cooked To make the pea and avocado pesto: Toast the pine nuts in a dry pan over medium-high heat for 2-4 minutes, or until the pine nuts become fragrant. Set aside to cool. Place about 3 cups of water in a medium saucepan over medium-high heat. Bring to a boil and cook the peas for 1-3 minutes, or until just tender. Strain, rinse and set aside. When the pine nuts have cooled, reserve a few for garnish. Chop the rest roughly. Place the avocado, pees, garlic, chopped pine nuts together in a large bowl. Drizzle with a few squeezes of lemon juice and mash with a fork until the pesto comes together, but still maintains some variety of texture. Stir in the chopped baby spinach and set aside. To complete the Pea Avocado Penne: Place fill a double boiler or steamer with water over medium-high heat. Add the green beans and steam for 3-4 minutes, or until just tender. Set aside. Heat the olive oil in a large pan over medium heat. Add the steamed green beans and lima beans, toss to combine and cook for 1-2 minutes. Add the cooked penne and mix until combined. Reduce heart to low and add the pea and avocado pesto. Toss until the pesto is evenly distributed on throughout the penne, green beans and lima beans. Divide the pasta into 6 portions and enjoy topped with the reserved pine nuts and a few extra baby spinach leaves. The post Pea and Avocado Penne appeared first on Meatless Monday.

Poke-Inspired Beet Bowl

March 10 2017 My New Roots 

Poke-Inspired Beet Bowl Poke seems to be everywhere these days, from fine restaurant menus, to fast-casual and even food trucks. Chefs are coming up with clever combos and creative reinterpretations - even fish-free versions for the veg set. I knew had to take a stab at it. Or at least a poke. Sorry. For those of you hearing about poke for the first time, this fresh and tasty dish (pronounced POH-kay), hails from Hawaii. In its most unadulterated form, poke is raw fish, originally combined with sea salt, candlenut and seaweed. It evolved over the years as ingredient availability increased, and the salt was replaced with soy sauce, the seaweed with spring onion, the candlenut with sesame and so on. Once it hit mainland America a few years ago, poke mania ensued and the dish evolved to become more of a meal - not just a snack. Now it is often served atop rice and garnished with all manner of innovative ingredients. Fully-focused poke restaurants have established themselves in major cities across North America. Many of these eateries allow their patrons to customize their bowls with veggies, sea weed, pickles, beans, nuts, and alt-grains, tapping into the to the fact that fast, fresh, healthy meals are becoming mainstream. Which totally rocks. I had most of the elements for my own poke-inspired version in my head...except for the fish (the most important part?). I racked my brain to come up with something that looked just like tuna or salmon, but didnt want to use fruit, like watermelon or papaya, since I didnt want the dish to be sweet. It wasnt until I was trying to fall asleep one night, that it came to me...chiogga beets! Chiogga, or candy-striped beets are gorgeously two-toned when they are raw. Sliced thin horizontally, they reveal rings of deep pink pigment and creamy white, resembling something that your grandmother keeps on her coffee table in a crystal dish. But for anyone who has ever roasted these stunning creatures will know that the magic doesnt last; the magenta bleeds into the white during cooking, resulting in an almost homogenous pale pink, with slight variegation. WHICH LOOKS EXACTLY LIKE TUNA. I almost couldnt sleep. Too excited. The next day I gathered up all the things Id like in a poke bowl: short grain brown rice (not long grain - an important distinction), spring onion for bite, carrot for crunch, edamame for pop and protein, and avo for creaminess. I took this last one a step farther and blended it with lemon and wasabi for the most boss sauce ever. This alone would be delish on most things...please try it. And for the fishy component, I thought back to the raw vegan tuna I made for my first cookbook, and how effective adding a sprinkle of nori was to boost that fresh-from-the-sea flavour. This is not a deal breaker for the overall dish, but it definitely made it taste complete. If you cant find nori flakes, just crunch up a couple sheets of the stuff that youd use to make sushi. Easy fix! I like to use wasabi powder in the avo cream since the pre-made stuff in a tube is questionable. Have you ever read the ingredient list on one of those packages? It can be scary stuff. In a pinch, use it, but tracking down the powder is worth it from a nutrition standpoint, and also a flavour one. The real stuff tastes infinitely better! What a shocker. Wasabi is Japanese horseradish, and like its western counterpart, it belongs to the Brassica family, like cabbage, broccoli and mustard. The root is dried and then pulverized, which gives us the powder that we can blend with water to create wasabi paste. It is a difficult crop to grow, which explains the high price for the genuine product. Most wasabi powders dont contain any wasabi at all, but are instead a mix of mustard powder and regular horseradish mixed with green food dye. A high-quality wasabi powder should be organic and contain only horseradish and wasabi. The colour should be pale green - not disco neon. Most health food stores carry wasabi powder. This is a good brand. Everything unfolded just as Id hoped it would. The beets came out perfectly pink with those thin white stripes that look just like fat striation. The marinade that I tossed them around in was acidic and ginger-y and just plain yum. Building the meal up with the rice, the beans, the veggies, a dollop of cream, a sprinkle of nori and roasted sesame, was ever so satisfying and fun. This healthy, fresh meal is calling you. No need to poke about, just make it. Again, sorry.     Print recipe     Poke-Inspired Beet Bowl Serves 3-4 Ingredients: 1 cup /­­ 200g short grain brown rice, soaked overnight if possible 3/­­4 tsp. fine sea salt 2 cups /­­ 250g edamame beans, fresh or frozen 2 tsp. cold-pressed olive oil a couple pinches flaky sea salt Beets & Marinade 3 medium Chiogga (candy striped) beets 2 Tbsp. freshly squeezed lemon juice 1 Tbsp. olive oil 1 tsp. finely grated ginger pinch fine sea salt Avocado Wasabi Cream 2 medium ripe avocados 2 tsp. freshly squeezed lemon juice 1-2 tsp. wasabi powder, to taste pinch fine sea, to taste 2 spring onions, sliced lengthwise into ribbons 2 medium carrots, julienned 2 Tbsp. sesame seeds 3 Tbsp. nori flakes Directions: 1. Preheat oven to 400°F /­­ 200°C. Wrap beets in aluminum foil and place on a baking sheet in the oven. Roast until tender, about 45 minutes (to check doneness, peel back the foil of one beet and insert the tip of a sharp knife. If there is little resistance, its ready). Peel back foil from each beet and let cool slightly. 2. While the beets are roasting, make the rice. Drain and rinse well. Place in a pot with 2 cups /­­ 500ml of fresh water and salt. Cover, bring to a boil and reduce to simmer. Cook until tender (add more during cooking if necessary), about 45 minutes. 3. While the rice is cooking, make the Avocado Wasabi Cream. Scoop out the flesh from both avocados and add to a food processor. Blend on high, then add the lemon juice, wasabi powder and salt. Taste and adjust seasoning as needed. 4. In a medium bowl, whisk together the lemon juice, olive oil, ginger and salt. Slip the skins off the cooled beets. Cut the beets into cubes and toss in the marinade. Let sit for at least 20 minutes. 5. While the beets are marinating, bring a medium pot of water to the boil. Add a few pinches of salt and the edamame. Simmer for a couple minutes until bright green and tender (do not overcook!). Drain and rinse under cold water to halt cooking. Toss with a little olive oil and sprinkle with flaky salt. 6. In a dry skillet over medium heat, toast sesame seeds, stirring often until fragrant, about 2-3 minutes. Remove from heat and set aside. 7. Julienne the carrots. 8. To assemble, divide the rice among the bowls. Add the marinated beets, edamame, carrots and a dollop of Avocado Wasabi Cream. Sprinkle with nori flakes, the toasted sesame seeds and top with the spring onions. Enjoy! I’m on my last few days of the North American tour now. Honestly, it’s been just magical and I am so grateful to all of you who came out to show some love and connect with the healthy community around them! I have just one more event left, and if you’re in LA, please come to The Springs tomorrow! I’ll be giving a lecture on Improving Immunity, Digestion and Detoxification, serving a delicious lunch, and launching a recipe collaboration with their chef! Hope to see you there. All love and smiles, Sarah B Show me your bowls on Instagram! #mnrpokebowl The post Poke-Inspired Beet Bowl appeared first on My New Roots.

Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway

March 1 2017 Golubka Kitchen 

Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway When I first heard that Laura Wright was writing a cookbook about two years ago, I began a very impatient wait for a book that I knew would become very important to me, as well as a staple in my kitchen. Now that the wait is finally over, I truly haven’t been able to stop cooking from this masterpiece of a book, and it has exceeded all of my very high expectations. Every time I set out to read Laura’s blog, The First Mess, I know that I will be walking away with a smile, as well as inspired to cook something bright, comforting and nourishing to the core. Laura’s writing style is so uniquely heartwarming and honest, like being in a conversation with a dear old friend, and that tone is very much echoed in the very well-considered, homey recipes and beautiful photography in The First Mess cookbook. All of the recipes in the book are vegan and whole food/­­vegetable/­­fruit-forward, but more importantly, they are delicious, unique yet somehow familiar, considerate of time, and made with accessible ingredients. The book is for absolutely everyone, whether vegan, vegetarian, omnivore, health-conscious or not, and it will get you excited to cook. This all-inclusiveness and approachability is so hard to achieve with a plant-based cookbook, but that is Laura’s genius. Ever since receiving my copy a few weeks ago, I’ve been floating on a cloud of cooking inspiration, and I’ve already made the French Onion Lentil Pots, Roasted Chili Basil Lime Tofu Bowls, Mustard-Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results. I chose to feature the Moroccan Stew recipe here, since I think it really captures the essence of Laura’s cooking. The stew comes together quickly, with pantry and grocery store staples, yet it tastes completely new and luxurious. Plus, it’s a great recipe to make during this seasonal produce limbo that we are in right now. Of course, I couldn’t choose just one recipe to post, so I made the Sunshine Everything Crackers to snack on as well. They are so addictive! As well as gluten-free, colored golden with turmeric, and they taste like better, healthier cheez-its/­­goldfish crackers. We plowed through them in a few days, and they made for an excellent lunchbox snack for the kid, too. The First Mess cookbook comes out on March 7th, but you can preorder it now to save a few bucks and to receive the delicious-looking bonus recipe bundle that Laura created for preorder customers. G I V E A W A Y /­­/­­ We are giving away one copy of The First Mess cookbook. To enter, leave a comment here telling us about your go-to recipe for this transitional time of year, or your favorite recipe from The First Mess blog until next Wednesday, March 8th, 2017. Giveaway is for U.S. and Canada only. Reprinted from The  First  Mess  Cookbook  by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (C) 2017, Laura Wright. Sunshine Everything Crackers   Print Serves: about 60 1-inch (2.5 cm) crackers Ingredients 1 cup (250 ml) chickpea flour 1 cup (250 ml) gluten-free oat flour 2 teaspoons nutritional yeast 1 teaspoon fine sea salt 2 teaspoons garlic powder 1 teaspoon ground turmeric pinch of cayenne pepper (optional) ¼ cup + 2 tablespoons sunflower oil (I used neutral coconut oil) ¼ cup filtered water, plus extra if necessary ¼ cup mixed raw seeds (I used flax, hemp, sesame) Instructions Preheat oven to 350° F (180° C). In the bowl of a food processor, combine the chickpea flour, oat flour, nutritional yeast, sea salt, garlic powder, ground turmeric, cayenne pepper, if using, and oil. Pulse the machine to get everything lightly mixed. Mix on high until you have a wet and uniform crumbly mixture. With the food processor on low, slowly pour the filtered water through the feed tube of the food processor. The cracker dough should start to form a large ball. If the ball isnt forming, add more water by the teaspoon through the feed tube. Open the lid of the food processor and add the mixed seeds. Pulse the dough a couple of times to distribute the seeds. Lay a sheet of parchment paper, about the size of a large baking sheet, on the counter. Dump the cracker dough onto the parchment and flatten it a bit with your hands. Lay another sheet of parchment paper on top of the dough. With a rolling pin, evenly roll the cracker dough out to roughly an ⅛ inch (3mm) thickness. Remove the top sheet of parchment paper. Carefully transfer the parchment with the rolled-out cracker dough to a large baking sheet. With a knife, score the cracker dough into a gird, forming 1-inch (2.5 cm) square crackers. Slide the baking sheet into the oven and bake until the edges of the crackers have browned slightly, about 20 minutes. Let the crackers cool completely before storing in a sealed container. The crackers will keep for about 5 days. 3.5.3226   Moroccan Stew   Print Serves: 6 Ingredients 2 teaspoons coconut oil 1 medium yellow onion - small dice 2 teaspoons ground cinnamon 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon dried chili flakes (optional) 2 cloves garlic - minced 3 to 4 Medjool dates - pitted and chopped 2 carrots - chopped into ½-inch (1 cm) pieces 1 large sweet potato - peeled and chopped into ½-inch (1 cm) pieces salt and pepper - to taste 1 can (28 ounces/­­769 ml) crushed tomatoes 3 to 4 cups (750 ml to 1 L) vegetable stock 1 yellow bell pepper - stemmed and chopped into ½-inch (1 cm pieces) 2 cups (500 ml) cooked chickpeas for serving pitted green olives lemon wedges cooked brown rice, millet or couscous Instructions Heat the coconut oil in a large, heavy-bottomed soup pot over medium heat. Add the onions and immediately lower the heat until they are sizzling quietly. When the onions are soft and translucent, add the cinnamon, cumin, coriander, and chili flakes, if using. Slowly sauté and stir the spiced onion mixture until the onions are quite soft, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped dates, carrots, and sweet potatoes. Season the vegetables with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the crushed tomatoes and stir. Add 3 cups (750 ml) of the vegetable stock. Bring to a boil uncovered, and simmer until the sweet potatoes are just tender, about 10 to 12 minutes. Add the yellow bell pepper and chickpeas and stir. Season the whole thing again with salt and pepper. If the stew seems too thick, add the remaining 1 cup (250 ml) of vegetable stock. Simmer until the yellow bell peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Check the soup for seasoning and adjust if necessary. Serve the stew hot with a few green olives per portion, lemon wedges and warm cooked grain. 3.5.3226 You might also like... Raw Caramelized Vegetables in Crispy Coconut Cups Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp .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 Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway appeared first on Golubka Kitchen.

3 Favorite Quick Treats

February 21 2017 Green Kitchen Stories 

3 Favorite Quick Treats Our daughter’s school teacher sent along a pale blue little text book for her to draw and write in during our recent trip to Cape Town. Considering that Elsa’s previous writing experiences mostly consisted of scribbling random letters from the alphabet and signing her drawings (often reversed), we honestly didn’t expect this journal to be anything more than a sketch book. But to our surprise, she filled the pages with both drawings and sentences about her days. She is no Donna Tartt just yet. Her letters look a little wonky, she spells words exactly as they sound and writes without space between (so it all looks like a long hashtag): weesaasharkindeseetodey. But regardless of how much or little that happened each day, she found something to write about, she tried her best to get the spelling right and she filled that book with memories. The connection I am trying to make here is that this blog is Luise’s and my journal. And we have been bad at filling it lately - with memories and recipes. Ever since the children outnumbered us, it has been difficult to write. Not only due to lack of time and sleep, but we’ve also been looking for meaning, relevance and motivation. We have been doing this for more than seven years now and I have personally come to a point where I want everything to be so damn perfect every time that I often get stuck in this circle of “this is not good enough”. But seeing Elsa’s journal made me realise that we don’t always need the grandest of recipes or ideas. Sometimes a simple 5-minute snack or treat can be good enough. Okay, I don’t really think one snack is good enough. So we are actually sharing three today! These recipes are all great options when you need a late afternoon pick-me-up, a post workout treat or simple Tuesday dessert. Although different in their execution, they can all be made in a breeze and all of them also happen to include tahini. If you haven’t tried tahini with sweet flavours before, consider this your lucky day. It’s the bombest flavour combo! First up, easy but epic stuffed dates. I shared these stuffed dates on instagram a few weeks ago, calling them ugly delicious. Although a lot of people seemed to think that they weren’t ugly, I still argue that this isn’t a very glamorous dish. Frozen raspberries, grated ginger and tahini, mashed into soft dates is preferably something that is enjoyed under dim light in front of a tv series. Unhulled tahini is excellent for this dish because of it’s richer tones. And if you’ve got a dark chocolate bar (70-80%) lying around, you can break it up and cram small pieces of chocolate into the date along with the other ingredients. It’s probably the quickest and easiest sweet firework your mouth will ever experience. Tahini & Raspberry Stuffed Dates Makes 10 10 soft dates 1 tsp fresh ginger 3 tbsp tahini (preferably unhulled), almond butter or nut butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional) Open up all the dates, discard the stones and place the dates on a plate. Grate the ginger over the dates and then fill them with approx 1/­­2-1 tsp tahini per date and two slightly mashed raspberries (and a small piece of chocolate, if using). Top with a scattering of desiccated coconut. Indulge. We obviously think smoothies are the ultimate quick treat, having written a whole book about them. They are easy to make, easy to improvise and easy to like. This recipe is not from the book but it combines many of our favorite smoothie ingredients mentioned in the book into one master smoothie which we often make in family size and portion out in mini bottles. Berries are always great in smoothies being low on sugar and high on freshness. Avocado and banana makes it exceptionally creamy. Dates add a caramel tone and cardamom, ginger and tahini blasts the flavours. Depending on the tartness of your berries, a squeeze of lime or lemon can also be good in this. Berry & Tahini Smoothie 2 large glasses 1 banana 1/­­2 avocado 2-3 soft dates 1 tsp freshly ground cardamom 1 tsp fresh ginger 1 tbsp tahini 1 cup /­­ 150 g frozen raspberries and blackberries 1 cup oat milk or other plant milk Add all ingredients to a blender and mix on high speed until smooth. Taste and adjust the flavour, add more ginger, tahini or cardamom if needed. Add more milk if it feels too thick. Pour into two large glasses or bottles and enjoy right away or store in the fridge with a lid on. On a recent car ride from Copenhagen to Stockholm, Luise picked up a snack pack of cottage cheese with topping. It is not something we often buy but it tasted pretty good and we started talking about making our own version of it, adding lots of crunch and more freshness along with the sweetness. We have combined cottage cheese with yogurt here to make it more creamy, fluffy, tangy and rich in protein  and this has become one of our favorite post workout meals lately. We serve it with chopped apples, an easy crunchy topping of toasted buckwheat groats and nuts and top it all with a delicious syrup made of honey, fresh ginger, cardamom and tahini. The syrup should taste quite strong of ginger to contrast the cheese and it’s really what makes this dish special, but if you are not a fan of ginger, use the lesser amount. If you’ve got a jar of our Ginger & Turmeric Honey Bomb at home, that can be used instead.   Cottage Cheese with Apple, Ginger Honey and Crunch Serves 2 (hungry people) or 4 (as a snack) 1/­­4 cup /­­ 50 g buckwheat groats 1/­­4 cup /­­ 35 g hazelnuts, roughly chopped 1/­­2 tsp sea salt 1 cup /­­ 250 g cottage cheese 1/­­2 cup /­­ 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/­­2-2 tbsp honey 1 tbsp tahini 1/­­2-1 tsp freshly grated ginger 1/­­2 tsp ground cardamom Dry toast buckwheat groats, hazelnuts and salt in a skillet or sauce pan on medium heat for approx 10 minutes, stir every now and then. While its toasting, divide the cottage cheese on two plates or four bowls. Discard the core from the apple and chop it in roughly 1/­­2 inch /­­ 1 cm pieces. Scatter the apple pieces over the cottage cheese. When the buckwheat and nuts smell fragrant and look golden, turn off the heat and scatter it over the cottage cheese and apple. Without rinsing the skillet/­­saucepan, use the after-heat in the pan to stir together tahini, honey, ginger and cardamom - it only need a little heat to combine easily. Drizzle generously over the two plates and finish with a sprinkle of cinnamon. Dive in!

Sarah Bs Balinese Gado Gado

February 5 2017 My New Roots 

Sarah Bs Balinese Gado Gado First of all, hello you. Its been a while. I can hardly believe that the holidays are behind us and even the whole of January. What happened?! Well, before I launch into the recipe, I just wanted to update you all on a couple things. I need to start by saying that the Wild Heart High Spirit Bali Retreat was, without a doubt, one of the coolest projects Ive ever had the pleasure to work on. Mikkala Marilyn Kissi and I welcomed and held space for 16 women to totally transform, and come out on the other side of seven days, new humans. We all landed back into our physical bodies, rediscovering the euphoria of movement and breath, the taste of real food, the feeling of laughter in our cells, sun on our skin, smiles in our hearts. I could go on forever about how deeply moved I feel about the whole thing, but I will just say thank you to everyone who came, and that we are going to do another one very, very soon. There are a few photos from the retreat at the bottom of this post - I hope you enjoy, and join us next time. Also. Cookbook tour. Its happening. Naturally Nourished officially lands in North America February 14th and I am close behind. Ill be visiting New York, Toronto, Vancouver, Seattle, Portland, San Francisco and Los Angeles. There are more details at the bottom of this post and on my Events page, so please have a look. For all other countries, please stay tuned! Now, its recipe time. If youre a vegetarian traveling through Indonesia, gado gado will save your life. Its the dish that is on every single menu, a veggie-loaded, protein-rich salad drenched in the most flavourful, luscious peanut sauce that youve ever tasted. Combining raw and slightly steamed or blanched vegetables and bean sprouts, it is typically served with fried tofu or boiled eggs and prawn crackers, but so easily made vegan. The first time I traveled to this part of the world, I ate gado gado so often, that I almost grew tired of it. Almost. What was my initial meal to celebrate the return to the magical island of Bali this time? Naturally, gado gado, and it did not disappoint. There is something incredibly satisfying about the dish, something that grabs a hold and makes you coming back for more - I believe it is the exquisite balancing act of flavours and textures. The veggies are light and tender (never mushy!), the sprouts are crunchy and fresh, but the true magic lies da sauce. It hits all the notes with its creamy, rich, salty, sweet, acidic, toasty and spiciness. While eating it youre coming up with ways to justify pouring it on everything (Rice? Yes! Spring rolls? Obviously! Roasted veggies? Of course! Bean salad? Why not?!). Of all the dishes I taught during my retreat cooking classes in Bali, this is the one that the ladies really went wild for. Because sauce. I will mention that I am taking major liberties with the traditional recipe, keeping my version vegan and soy-free, and switching out the peanuts for more health-supportive almonds. I realize that this is akin to making pasta out of vegetables (i.e. not at all pasta), but we often and readily make allowances for the promise of something healthier, so just roll with me on this one, okay? Thanks. But Sarah, whats wrong with peanuts? You may recall me tackling this subject before, but for those of you who are hearing just learning that peanuts and the things made with it are less-than-awesome, lets recap! Although there are a lot worse things you could be eating, there are also plenty of healthier choices than peanuts, and heres why. First of all, peanuts are a bit of an odd duck plant. Not a true nut, but a bean in fact, peanuts grow underground in their thin-skinned pods, which come into direct contact with the surrounding soil. Because this soil is often moist and warm, it presents the ideal environment for fungus to proliferate. Now, its not the fungus that is the issue in this case, but the poison it releases, called alflatoxin, which is a cancer-causing agent that attacks the liver. What is the most shocking news, is that the highest levels of alflatoxin arent found in big brand peanut butters, but in the peanut butter ground fresh in health food stores. Second of all, conventionally-grown peanuts are sprayed with very high levels of pesticides and are one of the most contaminated crops in the North America. They are also often genetically modified. Thirdly, peanuts contain very high levels of Omega-6 fatty acids, an essential fat that we consume too much of in general. Ideally, Omega-6 and Omega-3 fats should be consumed in a 3:1 ratio (like the ratio found in hemp seeds!), otherwise inflammation erupts in the body. If youre a serious peanut and peanut butter lover, there are a few things you can do. For starters, find a brand of peanuts that have been grown organically in a dry environment (New Mexico for instance). Dry environments mean drier soils, which means less fungus. Make sure the nuts you are buying are very fresh and raw, since the word roasted cruelly translates to deep fried. Dry-roasted are okay since they dont use oil in the cooking process, but these nuts are typically old. But the best alternative of all? Other nuts! Like almonds. Almonds are high in vitamin E, a potent antioxidant that makes our skin look radiant, and helps protect again heart disease. Almonds have been proven to help lower cholesterol, the risk of weight gain and diabetes. They have about half the amount of Omega-6 fats that peanuts do, along with fewer calories. I snack on almonds and almond butter whenever I can, and have successfully replaced peanuts with this healthier option. I hope youre inspired to do the same! The cool thing about this dish is that you can make it any time of year with seasonal veggies and prepare them the way that suits you and the outdoor temperature, while keeping the sauce exactly the same. I like to eat veggies almost entirely raw in the summer, and include things like cucumber, green beans, radish, and lettuces. In the winter however, gado gado is truly the prefect cold-weather salad since everything can be slightly cooked and enjoyed warm. For this version, I chose two kinds of cabbage, kale, carrots, sweet potato, and freshly sprouted mung beans. An improvement Ive made since teaching this recipe at the retreat was tossing the still-warm vegetables in virgin coconut oil - best decision. This adds a whole other layer of flavour and creaminess, plus adds even more richness, which need this time of year. Did I mention theres also sauce?! There are a couple ways of making my version of gado gado sauce. The best method, for sure, is roasting your own almonds and making your own fresh nut butter. The flavour will truly blow your mind if you go in this direction. But! If you are pressed for time and /­­ or dont feel like going through the rigmarole, you can totally use store-bought almond butter. Just make sure that it is unsweetened and made from roasted almonds, not raw. We want the full depth of flavour here - raw almond butter is too mild and will be overwhelmed by the other sauce ingredients.     Print recipe     Sarah B’s Balinese Gado Gado Serves 6-8 Ingredients: 2 Tbsp. cold-pressed coconut oil 1/­­2 small head savoy cabbage, shredded 1/­­2 small head red cabbage, shredded 6-7 lacinato kale leaves, ribbed and sliced into ribbons 2 medium sweet potato 4 carrots, julienned or spiralized 2 cups packed /­­ 180g mung bean sprouts (or any sprouts!) 2 shallots, sliced into rings 1 small bunch cilantro, roughly chopped a few pinches flaky sea salt limes for serving, optional Almond Gado Gado Sauce 350g almonds = 1 cup /­­ 250ml almond butter 1 small chili, to taste (use as much or as little as you like) 1 clove garlic 2 Tbsp. tamari juice of 1/­­2 lime 2 Tbsp. coconut sugar 1/­­3 cup /­­ 85ml full-fat coconut milk 1/­­3 cup /­­ 85ml water, to thin as needed Directions: 1. Make the almond gado gado: preheat oven to 350°F /­­ 175°C. Spread almonds out evenly on a cookie sheet and roast until fragrant and golden, about 10-15 minutes. Check often - they burn quickly! Remove from oven and let cool. 2.  Place the almonds in a food processor and pulse to chop them up, then remove a good handful for garnish. Blend the remaining almonds on high, scraping down the sides every so often, until the mixture becomes smooth and liquid. Depending on your food processor, this may take up to 10 minutes - be patient, it will work! 3. Roughly chop the chili and garlic, add them to a food processor, along with the tamari, lime juice, coconut sugar and coconut milk. Blend on high and add water to achieve the correct the consistency: the sauce should be thin enough to pour, but not water-y. Taste and adjust seasoning as needed. Store in a glass jar with an airtight lid (keep leftovers in the fridge). 4. Wash and prepare the vegetables: cut the sweet potato into wedges, spiralize or julienne the carrots, shred the cabbage and kale. Set a steamer over boiling water and place the sweet potato inside first, cover, and set a timer for 6 minutes. If the sweet potatoes are tender at this point, remove them from the steamer and set aside and toss with a little of the coconut oil, then cover to keep warm (if they are still raw, continue to steam until tender). Next place the carrots and cabbage in the steamer and cook for 2-4 minutes until tender-crisp, then toss with remaining coconut oil. In a large bowl combine all the steamed veggies with sprouts, shallots and cilantro. Sprinkle with salt and toss. 5. To serve, spoon a generous portion of sauce onto each plate. Lay the salad on top (or arrange it neatly as I have), sprinkle with chopped, toasted almonds, more cilantro and shallots, as desired. Top with more sauce, if desired. Dig in.   Here are some shots I took during the retreat in Bali. It was beyond magical. If you’d like to stay updated about the next one, please sign up for our newsletter and be the first to know once we announce! And now for the book tour! I am so insanely excited to get on the road with my latest cookbook, Naturally Nourished, which you can preorder here. I’ll be in New York City and Toronto first, and tickets for the events in those cities are now available. Check the Events page, Instagram and Facebook for the remaining cities, Vancouver, Seattle, Portland, San Francisco and Los Angeles. See you soon! February 20th My New Roots x The Aerie Collective: WisdomShare “Turning Your Creativity Into a Career” Spend an evening with Sarah for an inspiring presentation about how she has grown her food blogging passion into a thriving career. Her book is available for purchase & signing. Click here for tickets and more details February 21st My New Roots + Food52 Livestream Tune in to Food52’s Facebook at 3pm EST, for a live broadcast of Sarah Britton demonstrating two of her favourite recipes from her new cookbook Naturally Nourished. Live event link: www.facebook.com/­­food52 February 21st My New Roots + Jessica Murnane + Julia Turshen A very special night of inspiring conversation + a celebration + great women in food! Join us for the launch party of two beautiful & brilliant new cookbooks: Sarah Britton’s Naturally Nourished and Jessica Murnane’s One Part Plant With the conversation led by the highly acclaimed author & chef, Julia Turshen. Come for the bites, drinks, and book signings by all three women – stay for the good times & (selfies)! Click here for tickets and more details February 22nd My New Roots + Amy Chaplin + The Finch: Plant-based Dinner Celebration We’re thrilled to invite you to a very special dinner collaboration at Michelin-starred restaurant The Finch, celebrating two fantastic women in food. Join us for this inspired & intimate gathering. Click here for tickets and more details TORONTO February 24th My New Roots x The Aerie Collective: WisdomShare “Turning Your Creativity Into a Career” Spend an evening with Sarah for an inspiring presentation about how she has grown her food blogging passion into a thriving career. Her book is available for purchase & signing. Click here for tickets and more details February 25th Naturally Nourished Book Launch at Appetito! We’re very happy to welcome you to join us for an excting interview with Sarah, Q&A, recipe tasting from the cookbook, book purchasing & signing. Click here for tickets and more details February 26th My New Roots + The First Mess: Cookbook Celebration Gathering Together with Sarah, Laura and an incredible community we would love to invite you to meet, feast & celebrate in their cookbook launch! Click here for tickets and more details The post Sarah B’s Balinese Gado Gado appeared first on My New Roots.

Versatile Mung Dal Stew with Healing Spices

January 5 2017 Golubka Kitchen 

Versatile Mung Dal Stew with Healing Spices This post was created in partnership with Amira. This month we are focusing on recipes that will hopefully be helpful to those wanting to hit the reset button after all the holiday eating and drinking. I wanted a very manageable weekday dinner to be the first in the series, because we haven’t had one up in a while, and because I myself have been on the hunt for some new but trustworthy, quick and wholesome meal ideas. Most of my focus right now is on completing the kitchen renovation, a good part of which my husband and I have been doing ourselves. It’s been dragging on much longer than we expected – a common theme when it comes renovations, as I hear. We are finally down to the small finishing touches, but they somehow seem to be the hardest to complete. Cooking up large batches of un-elaborate, nourishing dishes like this stew to have on hand during the week has been one of my strategies for staying sane throughout this whole process. It’s amazing how helpful a home-cooked meal can be during times of stress. When looking for inspiration for balanced winter weeknight meals, I often turn to South Indian cuisine for its array of delicious vegetarian dishes and Ayurveda-approved ingredients. This particular stew is based on a recipe for sambar – a mung dal (yellow split mung beans that are protein-rich and affordable) stew that comes in hundreds of variations. The base for sambar is most commonly made up of mung dal that’s been cooked down to a porridge-like consistency and spiced, after which almost anything goes. You can include one or many stew-friendly vegetables in season, as well as other fun add ins like desiccated coconut. I love the versatility of this dish and usually just add in whatever vegetables or greens I have on hand. For this version, I kept things simple and only added chopped butternut squash and dried coconut – it can be as simple or as involved as you’d like. The ingredient list might seem long, but it’s mostly composed of spices, which play a huge role in building flavor in this otherwise modest stew. Each spice also brings its unique healing properties to the table – fennel helps aid digestion, turmeric is anti-inflammatory, fenugreek helps with blood sugar balance and much, much more. Like many Indian dishes, sambar is traditionally served over rice, and I’ve been truly enjoying serving it over Amira’s fragrant Thai Jasmine Brown Rice. Amira sent me a few of their premium long grain rice varieties to try, and I was consistently impressed with their quality and how distinctly different each kind tasted. Besides the jasmine brown rice, the variety that stood out to me is their Smoked Basmati Rice, which has a very unique smoked flavor and is really good in salads, and as a base for all kinds of veggie bowls. I’m crazy about smoked foods, so that one really hit the spot. If you see Amira rice in your grocery store, give it a try, I think you’ll really enjoy it! Versatile Mung Dal Stew with Healing Spices   Print Serves: 3-4 Ingredients 3 cups water ½ cup mung dal ¼ teaspoon turmeric ¼ teaspoon cumin ¼ teaspoon whole fenugreek seeds (optional) 3 sprigs fresh curry leaves (optional) 1 small yellow onion - chopped ½ medium butternut squash - peeled and cubed ¼ cup desiccated coconut sea salt 1 tablespoon red chili powder 2 tablespoons ghee or coconut oil ¼ teaspoon whole black mustard seeds 1 whole dried red chili - torn in half ⅛ teaspoon whole fennel seeds 1 tablespoon fresh lemon or lime juice 1½ cups cooked rice of your choice - for serving cilantro - for garnish (optional) coconut milk or yogurt - for garnish (optional) Instructions Bring 3 cups of water to a boil in a medium pot. Have a tea kettle or another pot with about 1 more cup of hot water ready, in case you need more water later in the process. Once 3 cups of water in the pot are boiling, add mung dal, turmeric, cumin, fenugreek and curry leaves (if using). Lower heat to establish a steady simmer and cook, covered, for 20 minutes. Mix periodically to ensure the mung dahl doesnt stick to the pan. Discard curry sprigs, if using. Add onion, squash, desiccated coconut, and salt to the pot. If it seems like there isnt enough liquid in the pot, add a little more hot water from the tea kettle until the vegetables have room to simmer in the water, keeping the dal consistency like a soupy porridge. Continue simmering, covered, for another 20 minutes or until the vegetables are cooked through. Stir in chili powder at half time. Mix periodically to prevent any sticking. Once the vegetables are around 5 minutes away from being done, warm ghee/­­oil in a medium pan over medium heat. Add mustard seeds and let toast for about 30 seconds, tossing all the while. Add the chili and fennel seeds and toast for another 30 seconds or until fennel is toasted in color and fragrant. Add the toasted spices along with the ghee/­­oil from the pan into the pot with the stew, mix it in and let simmer, covered, for another 5 minutes. Once stew is done cooking, discard the pepper and mix in the lemon/­­lime juice. Taste and adjust the salt. Serve stew over rice, garnished with cilantro and coconut milk/­­yogurt if desired. Notes 1. You can add any vegetables/­­greens you have on hand in place of the butternut squash here and simmer until done, thats what makes this stew so versatile. 2. Curry leaves are completely optional here, but if you can get your hands on some, add them - their unique flavor works very well in this stew. 3. Traditional sambar calls for hing and tamarind. If you have one or both, add ⅛ teaspoon of hing to the pan with the toasting spices, towards the end and add to the stew with the rest of the toasted spices and ghee/­­oil. Add 2 teaspoons tamarind paste in place of the lemon/­­lime juice and simmer stew for another 5 minutes to let the flavor incorporate. 3.5.3226 You might also like... 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