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fresh vegetarian recipes

Plant-Based Summer Meal Plan, Part 2

before yesterday Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :) Menu (see Part 1 for breakfast and lunch recipes) 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 Day by Day Prep List 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.  - Make the Cauliflower Chickpea Fajitas - Bake the Crisp (+ second batch of almond milk if you didnt 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. - Make the Zucchini Kimchi Tacos   Recipes 1. These fajitas make for a very satisfying dinner, and they taste like the real deal, too. They utilize the chickpeas and half of the cauliflower, left over from Part 1, as well as the piquant fajita spice. When wrapped in a tortilla, the spicy onions and peppers, meaty portobello wedges, caramelized cauliflower, and chickpeas make up the perfect pocket of flavor, especially when finished off with all the fixings. Cauliflower Chickpea Fajitas   Print Ingredients 4 tablespoons neutral coconut oil 1 cup cooked chickpeas (from part 1) fajita spice mix - (recipe in part 1) ½ cauliflower - cut into florets (left over from part 1) juice of 2-3 limes - divided 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 2 portobello mushrooms - sliced tortillas of choice (corn for gf) 1 avocado - sliced, for serving cilantro - for serving vegan sour cream or yogurt - for serving (optional) Instructions Warm 1 tablespoon of coconut oil in a large cast iron pan over medium heat. Add the chickpeas, sprinkle with the fajita spice and sauté until golden. Remove the chickpeas from the pan and set aside. Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden. Flip the florets, sprinkle with more of the fajita spice and cook for another 3 minutes or until the other side is golden. Pour the juice of ½-1 lime over florets and cook until it evaporates, stirring. Remove the cauliflower from the pan and set it aside. Add one more tablespoon of the oil to the pan, followed by the onion and all the peppers. Sprinkle with the fajita spice and sauté for about 8 minutes, until the onion the vegetables are soft and golden in places. Pour the juice of 1 lime over the vegetables and stir them around until it evaporates. Push the vegetables to one side of the pan and add another tablespoon of the oil to the emptied space. Add the mushrooms in a single layer, sprinkle with the fajita spice and let them cook for about 3 minutes, until the underside is golden. Flip the mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden as well. Pour the juice of ½-1 lime over the mushrooms and stir around until evaporates. Stir the onion-pepper mixture into the mushrooms and turn off the heat. Warm the tortillas, if desired, and keep them wrapped in a kitchen towel. To serve, place a few pieces of the cauliflower in the middle of the tortilla, followed by a small handful of the pepper and mushroom mixture and some chickpeas. Top with avocado slices, cilantro leaves and sour-cream, if using. Repeat with the other tortillas, as you go, and enjoy. 3.5.3226 2. These tacos are incredibly easy to make, but mindblowingly good despite that fact. I make them at least once a week in the summer, for a reliable, no brainer-style dinner. The kimchi basically does all the work for you here, infusing the zucchini and carrots with its powerful flavor, while the creamy avocado and cilantro bring on the perfect finishing touch. Zucchini Kimchi Tacos   Print Ingredients 1 tablespoon neutral coconut oil 1 small to medium carrot - shaved 2-3 small to medium zucchini - spiralized or julienned about 1 cup kimchi, or more to taste ½ cup cooked chickpeas (from part 1, optional) 1 avocado - cubed handful cilantro leaves - for serving tortillas of choice (corn for gluten-free) - for serving Instructions Warm the oil in a large sauté pan. Add the carrot and zucchini and sauté for a couple of minutes, until they are just beginning to soften. Remove the pan from the heat, add the kimchi and chickpeas, if using, and toss to mix. Warm up the tortillas, if desired, and serve the zucchini-kimchi mixture inside the tortillas, topped with the cubed avocado and cilantro. 3.5.3226 3. A fruit crisp is one of the easiest desserts to make, especially in the summer, when so many fruits and berries are at the peak of their flavor. This recipe utilizes the almond pulp, left over from making almond milk, for the crisp topping, leaving no part of the almond behind! Feel free to use any other fruit or berries for this recipe, just make sure to adjust the sweetener if you have a fruit that’s less sweet, like plums. Peach and Blackberry Crisp   Print Ingredients for the filling 1 tablespoon neutral coconut oil 3 ripe peaches - sliced 1 cup blackberries freshly squeezed juice from ½ lemon 2 tablespoons coconut sugar or maple syrup splash of vanilla extract (optional) ½ tablespoon arrowroot powder (optional) for the topping 1 cup almond pulp (left over from making nut milk in part 1) 1 cup rolled oats sea salt ¼ cup chopped almonds, walnuts or other nuts of choice ¼ cup maple syrup ¼ cup coconut oil - soft Instructions Preheat the oven to 375° F (190° C). Oil a medium-sized baking dish or a 9-10-inch cast-iron pan and combine the rest of the filling ingredients in the pan. Toss to mix. Combine all the topping ingredients in a medium bowl and mix thoroughly with your hands. Sprinkle over the filling. Place the pan into the oven and bake for 30 minutes. Cover with parchment paper and bake for 10 more minutes, until the fruit is bubbly and the topping is golden. Enjoy right away with vanilla ice cream, if desired. Store in the refrigerator. 3.5.3226 You might also like... Spaghetti Squash Mung Bean Lasagna Roasted Root Vegetable, Red Rice and Lentil Stew Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway .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 2 appeared first on Golubka Kitchen.

methi dal recipe | methi dal fry recipe | how to make dal methi fry

July 19 2017 hebbar's kitchen 

methi dal recipe | methi dal fry recipe | how to make dal methi frymethi dal recipe | methi dal fry recipe | how to make dal methi fry with step by step photo and video recipe. a simple and healthy dal recipe which can be prepared on daily basis for your daily meals. it is typically prepared with just toor dal and fresh methi leaves, but it can be easily extended with combination of moong dal or masoor dal. further methi leaves are bitter in taste by nature, but when cooked with lentil and spices it turns out to be complete package with balanced taste. Continue reading methi dal recipe | methi dal fry recipe | how to make dal methi fry at Hebbar's 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.

Roasted Cauliflower Piccata

July 18 2017 Robin Robertson's Global Vegan Kitchen 

Roasted Cauliflower Piccata When you cut a head of cauliflower like you would a loaf of bread, the resulting slabs can be roasted and served as delicious steaks. My favorite way to season them is with a luscious lemony piccata sauce and mushrooms atop a serving of creamy mashers. Roasted Cauliflower Piccata - 1 head cauliflower, cored - Olive oil, for cooking - 1 cup sliced mushrooms - 2 scallions, minced - 1/­­3 cup dry white wine or vegetable broth - 3 tablespoons fresh lemon juice - 1 1/­­2 tablespoons capers, drained - 1/­­4 cup minced fresh parsley - 2 teaspoons vegan butter, chilled - Your favorite mashed potatoes, to serve - Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper. - Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into 1/­­2 -inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through. - While the cauliflower is roasting, make the sauce. Heat 2 teaspoons oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce. - To serve, spoon a serving of the mashed potatoes onto each plate and top with a cauliflower steak. Spoon the sauce on top. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   The post Roasted Cauliflower Piccata appeared first on Robin Robertson.

Self-Care Interview Series: Pauline Chardin

July 16 2017 Golubka Kitchen 

Self-Care Interview Series: Pauline ChardinToday’s self-care dialogue is with Pauline Chardin, a Parisian, a pro-traveler, and the author of our favorite wanderlust blog, The Voyageur. Pauline is a freelance art director and trend consultant in fashion, who looks to travel as a steady source of inspiration. Her blog is unlike any travel blog you’ve ever seen. Each story is accompanied by photo essays that are aesthetically sensitive to their environment and attentive to details that might otherwise go unnoticed. The documented destinations are always interesting and full of beauty that feels raw and true, captured from a less expected angle. From a secluded cabin in the mountains of Central France, a Moss Temple in Japan, to a lush sculpture park in Brazil, Pauline’s got us daydreaming and plotting future adventures any chance we get. In her self-care, Pauline is refreshingly down to Earth, with a bit of that inevitable, French chic thrown into the mix. Here, she tells us about her upcoming move to the South of France as a way to be closer to nature, her bedtime and beauty routines, her ways of dealing with jet lag, why she makes a point of packing parmesan and olive oil to bring on her journeys, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Making the best of time and things is definitely a big preoccupation of mine. I like to plan and think ahead, I guess that puts me in the routine camp. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I’m in the process of becoming more of a “morning person”, we’ll be moving from Paris to the countryside next year, and I have this image of myself getting up at 6am  and having all the time of the world. I’m not there yet, but here’s a typical morning from these last weeks. I wake up at 7:30 , before my husband, open all the windows while the air is still fresh and the street not too noisy. I spend some time in the bathroom before sitting at my desk to start working on some not-too-demanding tasks. An hour or so later, I prepare breakfast for us two. We’re both mostly working from home, which gives us the leisure of enjoying rather stress-free breakfasts and the time to have a nice conversation before digging into work. Everything is rather quiet until 10am , that’s when e-mails start to arrive and phones start to ring. -- Do you have any bedtime rituals that help you sleep well? I found that there are three things that help me find a deep, relaxing sleep : the first one is the Sarvangâsana posture (also supposed to keep you from growing older if you do it 30 minutes every day, but I’m far from being that disciplined), my husband giving me a head massage and watching episodes of Cosmos (I’ll never know the secrets of the universe because I always fall into the most blissful sleep after 10 minutes). Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – homemade fare, like vanilla millet pudding with fresh mango and almonds. Lunch – cereals with vegetables, like polenta fries with peperonata and fresh ricotta. Generally no dessert but an espresso with a piece of chocolate. Snack – I don’t really eat much between meals, except fruits in the summer. Dinner – mostly vegetables, cold or hot depending on the season, like a beet and cucumber carpaccio with green peppers. I have fruits for dessert, cooked in the winter and fresh in the summer, often with a bit of ice cream! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink Mariage Fr?res tea in the morning and rarely have more than one espresso a day, at lunch. I only break that rule in countries where the coffee is very good, in Italy of course, but also in Japan because I love their milk coffee. -- Do you have a sweet tooth? If so, how do you keep it in check? I really do, but I also find that I don’t like very sweet things anymore. My rule is to almost only eat pastries I’ve prepared myself. I’ve also realized that fruits are often enough to fulfill my cravings.  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I’m a big fan of Yotam Ottolenghi’s cooking and his sincere and generous approach to cooking, I have a few of his books, and his recipes rarely disappoint me. I have also been very inspired by my trips to Japan and Japanese wisdom in general, from their ‘it’s the journey that matters’ philosophy to their culture of bathing, or their ceramics. I find these things really help my happiness. More broadly, my way of living and eating is and was influenced by my parents, whose health would put any twenty-year old to shame! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I’ve been doing pilates and yoga for years. I try to do at least one lesson a week, but lately it’s been more small home-sessions, by myself, two or three times a week. I also love to hike and swim whenever I have the opportunity. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it?  I really enjoy it and would love to do more (hopefully having a big house instead of a small apartment will help). I’ve been working a lot lately and I’ve been finding it hard to take a break during the day to do it. It’s a pity because I know the benefits all too well! Beauty -- What is your idea of beauty – external, internal or both? I feel it’s very important to be comfortable in my body, to take good care of it and to be healthy, but I don’t like to dwell too much on the idea of my own beauty. I’m much more interested in what others project. Partly because of my line of work, I’ve learned to appreciate and enjoy all the subtleties of female beauty (much more than men, I must admit). I should also mention that I work in a very feminine environment that definitely puts style and personality before plastic beauty and basic seduction. I find it very freeing! -- What is your skincare approach – face and body? Like a lot of people, these last years I’ve been trying to embrace more natural products. I aspire to low maintenance but find as I get older that being a woman is definitely high maintenance. For now I put in the time because I find it relaxing and a good break from working. My favorites include Nuxe Huile prodigieuse, almond oil, Océopin pine powder scrub, and Aesop déodorant herbacé. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Not really, I think I haven’t graduated to supplements yet. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mother often used an eyebrow pencil and it has become a make-up staple of mine. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Yoga, cooking and being close to nature are the three simple things I strive to include in my daily life to keep things relaxed. So far I’ve been really good with the cooking part, I could definitely do better with the yoga, and the nature is still a work in progress. At the moment I live in Paris, so it’s complicated, but I look forward to a future where I can just open the window and hear the cicadas. -- If stress cannot be avoided, what are your ways of dealing with it? I find it ironic, and well, sad, that stress tends to keep you from doing anything that would make you feel better. It’s paralyzing in a way. Besides the solutions cited above, I find that making something with my hand (be it a cake, a dress or a drawing) helps me get centered again. Another good measure is travel or any form of exploration, if I manage to get excited and curious again, then I’m on my way to feeling better. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I cook your magical broth! I really do, even when I’m in good shape…which probably makes me too energized for my own good. Apart from that, working mostly from home means I’m rarely sick. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? It’s complicated. I’m very passionate about my job, which is relatively stress-free but also quite time-consuming. After ten years of doing it, I’m only realizing now that I may be working too much. This being said, I totally embrace the overlap, for me everything is connected, everything could and should be a source of inspiration, I “just” need to be careful about keeping some time to explore new things… I stopped counting the people around me who are in pain because of their job, so I try to be extra vigilant about the choices I and my loved ones make on the subject. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Most of my work requires that I spend a lot of my time in front of a computer and it would not come off as shocking to say that this isn’t a good thing. I’ve found out it has a way of making me feel like I’m not accomplishing much, even though I’ve been working for hours, maybe it’s because tasks get blended with one another, I don’t know. In any case, this “distortion” has the added drawback of not making me feel really good about myself, like I’m spinning in a wheel. On the other hand, when I spend a day, of even half a day, off my computer, I feel like I’m moving mountains, even if I’m only attending to mundane things. This is a great feeling and I wish it didn’t feel like some sort of luxury! -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Picking up yoga and pilates years ago was life-changing. I wasn’t into sports before that, and the body awareness it creates is an endless source of fascination. Knowledge -- You have a talent for seeking out the less traveled paths, hidden corners and beautiful places to stay wherever you travel. What is your approach when it comes to planning a trip? Coming up with the destination is a rather subjective process, which is often more about fantasy and pieces of information than reality. It might come from photographs I’ve seen, or a movie, or a conversation I’ve had. It’s a difficult balance to pick a place that sounds promising but which still remains a bit mysterious. Today with instagram, you sometimes feel like you’ve been there already, and it’s nice when you’re on your couch but a bit disheartening when you’re planning a trip. I sometimes also like to pick a rather touristic place and go there to see if it could be done off the beaten track, or photographed differently, like when we went to Rome, or to see the Giza pyramids. Besides that, I find that doing a lot of research is key if you want the trip to be both relaxing and interesting. It takes a lot of time and might ruin the surprise a little bit, but unless you’re traveling for a month, I find it too frustrating to “fail” a destination because you were too lazy to check opening hours and interesting spots. It’s a complicated task though, because you have to find recommendations from people whose sensibility is close to yours. It’s easy enough to find adresses of shops and restaurants, but when it comes to knowing that little neighborhood with a fantastic atmosphere, or that incredible building from the 70’s, or that little-known museum, then it gets complicated. For me travelling isn’t necessary about “consuming” or doing “breathtaking” things, it’s about finding inspiration. I’m doing The Voyageur to make it easier for others! -- Do you practice any special self-care routines while traveling, especially when it comes to jet lag? Sadly I’m not immune to jet-lag, on the contrary I find it totally messes up my digestion (in addition to my sleep). Jet-lag or not, I found that the best way to feel good abroad was to cook for myself as much as I can. To me it’s a win-win, it’s cheaper, I feel better and lighter, and I get to shop groceries and cook in a totally different setting. It has become an important part of our travels, one that I enjoy very much. I pack a whole battery of pantry essentials and then I buy fresh produce when I’m the ground. Every destination has its on treasures, things you’ll probably have a hard time finding back home, and it’s not necessary what you would get in restaurants : mountains of berries in Finland, cheap zucchini flowers in Venice, sour cream in St Petersburg or sweet muffin bread from the Azores islands. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I tend to believe I allow more time for packing than most people (I’m puzzled when I hear someone telling me they just throw random stuff in a suitcase an hour before their flight). I like to really think through what clothes I’m bringing, so it will fit the atmosphere of the destination, but also obviously local constraints and the kind of adventure I’m embarking on. I don’t really believe in a standardized list, I’m actually rather depressed by this packing advice of people bringing the same standard black and white things everywhere. I’m more about having the right equipment for each situation, it might be a stylish rain cloak if you go to Yakushima island, a fan for Egypt or a scarf in Andalucia that echoes the local ceramic patterns. It’s about those items that will be useful but will also make you happy. I find that objects can take on a new life when you bring them somewhere far-flung, they become the green dress you couldn’t stop wearing in Kerala or the perfumed oil you wore in Brazil. It builds new connections, it’s somewhere between a science and an art! Whatever the trip, beside the obvious items, you’ll have a good chance of finding in my luggage : – a camera – a Mason Pearson comb and brush – a swimsuit, even when swimming doesn’t sound like an option – A homemade meal for the trip, which makes a world of difference, and was actually initiated by your article on the subject. I recently acquired a wood bento box which makes it even greater! It also means that I have a box at hand if we’re having picnics during the rest of our stay. – If I know I’m going cook, I’m bringing a few ingredients, but most certainly there will be olive oil, a box of pasta and a chunk of Parmesan, which sounds pretty weird. It’s kind of a survival kit, when I have that, I know that we’re only a couple of tomatoes away from a comforting meal. Also, I’ve been to countries where finding all three ingredients would prove quite challenging, and expensive, which makes you cherish them even more. Fun and Inspiration -- What do you do to unwind or treat yourself? Pretty much what I do to keep stress at bay, but if we’re taking things to another level of indulgence, I’d say anything water-related : a Japanese onsen bath, hammam, a swim in the sea or even just a plunge in the pool. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Way of the World by Nicolas Bouvier, and, any of his books really. He’s a Swiss writer and traveler who documented his journeys with a lot of wisdom and poetry. Song/­­Album – Nina Simone and Piano, even though it might be more soul-wrenching than soul-feeding. Movie – The Vertical Ray of the Sun by Tran Anh Hung, makes me want to book a ticket to south-east Asia right away. Piece of Art – Crépuscule by Felix Vallotton, strangely the landscape in the painting appeared to me on a stormy evening on Yakushima island in Japan… -- What are some of your favorite places to eat in Paris? Mokonuts, 5 rue st bernard, 75011 Paris A Japanese and a Lebanese in a tiny kitchen. I’m in love with their olive and white chocolate cookie and their carrot soup. They’re only open for lunch and you have to book ahead. Café Ineko, 3 Rue des Gravilliers, 75003 Paris Freshly opened vegetarian restaurant. Sincere and flavourful, my favorite of late. Their breakfast sounds fabulous and I’m planning to go very soon! Rice and Fish, 16 Rue Greneta, 75002 Paris Delicious fusion-style makis in a super relaxed atmosphere. Come early to get a seat. Pizzeria Dei Cioppi, 44 Rue Trousseau, 75011 Paris It’s easier than ever to find good pizza in Paris, but we’re faithful to this tiny one. Light, sophisticated pizzas in a quiet street with good music, what else? Osteria Ferrara, 7 Rue du Dahomey, 75011 Paris A slightly high-end italian restaurant with to-die-for risotto. -- Is there anyone you would like to hear from next in this interview series? Tina of tforia.com, I love her very low-profile and delicate approach. All photos are from Pauline’s travels (and kitchen), courtesy of Pauline Chardin. You might also like... Self-Care Interview Series: Laura Wright .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 Self-Care Interview Series: Pauline Chardin appeared first on Golubka Kitchen.

Vegan Gyro (With Homemade Seitan) And Tzatziki Sauce

July 13 2017 Happy Cow veggie blog 

Gyros are a classic Mediterranean dish that, unfortunately, uses meat. But that doesnt mean it cant be veganized! Seitan (a vegetable meat made from vital wheat gluten) is the perfect substitute for the meat used in gyros, and it is so easy to make! Mindful Bitez explains how to make your own flavorful seitan right at home so you can have vegan gyros any time you like! Just serve up your sliced seitan in a warm pita with fresh veggies and tzatziki sauce. For the full recipe, including the sauce, click here. The post Vegan Gyro (With Homemade Seitan) And Tzatziki Sauce appeared first on The Veggie Blog.

Vegan Corn Zucchini Fritters

July 12 2017 Happy Cow veggie blog 

If youre looking for a light, fresh and savory snack, corn zucchini fritters could be the answer! Add in some homemade jalape?o cream sauce for dipping and youve got yourself an epic summer treat! Hot For Food has perfected this recipe and shares how to make it in their super easy video tutorial. So take a look below and give these summer fritters a try! Read the recipe in full here. The post Vegan Corn Zucchini Fritters appeared first on The Veggie Blog.

Quick and Easy Vegetable Curry

July 10 2017 VegKitchen 

Quick and Easy Vegetable Curry This quick and easy vegetable curry is flexible; use the vegetables recommended, or see the variations below the recipe. Complete this easy meal with lentil chips or papadum, and a cool cucumber salad with coconut yogurt and a sprinkling of fresh herbs. Gone are the days when the laziest among us make a curry dish by […] The post Quick and Easy Vegetable Curry appeared first on VegKitchen.

Vegetarian Eggplant Tajine

July 9 2017 Oh My Veggies 

This Moroccan spiced stew features tender chunks of eggplant, tomatoes, and peppers, served over couscous with a sprinkle of fresh mint.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Creamy, Garlicky Fettuccine with Roasted Green Vegetables

July 6 2017 Golubka Kitchen 

Creamy, Garlicky Fettuccine with Roasted Green Vegetables Here’s a true weeknight dinner scenario. I found some leftover raw broccoli and green beans while cleaning out the fridge the other day, and decided to roast them up to extend their shelf life and work them into salads and bowls throughout the week. I love how roasting transforms both of those vegetables from something quite boring to savory and special. The very next day, they made it into this very easy, creamy green pasta that I spontaneously threw together. It exceeded my expectations and got my eight year old devouring both green beans and broccoli, which is a huge triumph in my book. She was even impressed enough to suggest that I share the recipe on the blog, so here I am :) Paloma is a pretty good eater as far as kids her age go. She eats most leafy salads, loves to munch on raw carrots and apples, and could easily devour a certain teff polenta of mine for breakfast, lunch and dinner. When it comes to things like broccoli and green beans (and mushrooms!) though, she is your typical, picky eight year old. If anything of the sort makes it onto her plate, she begins the meal with diplomatic negotiations about how she will eat this, but not that, and what sort of dessert she will be getting as a reward. We do have a rule that she has to try everything before refusing it, which is what got her with this pasta. In this recipe, the noodles are cooked in a creamy mixture of coconut milk and veggie broth, and jazzed up with some garlic and miso, while the caramelized, roasted vegetables get mixed in and slathered in all that creamy goodness as well. This preparation makes the otherwise tame green veggies into something irresistible, as proven by my kid’s enthusiasm. It’s also just a really great, easily customizable weeknight recipe. The roasted green beans and broccoli can be replaced by any other roasted vegetables, and you can play around with the addition of other types of greens, herbs and spices. I hope you’ll give this one a try :) Creamy, Garlicky Fettuccine with Roasted Vegetables   Print Serves: 4-6 Ingredients for the vegetables 1 small head of broccoli - cut into florets about 8 oz green beans - strings removed, if present 3 tablespoons neutral coconut oil or other oil of choice 3 garlic cloves - minced sea salt freshly ground black pepper for the pasta 1 13.5 oz can unsweetened Thai coconut milk or 1½ cups almond milk 2 cups vegetable broth sea salt freshly ground black pepper pinch of red pepper flakes 10 oz whole grain fettuccine 2 tablespoons miso paste 2 tablespoons vegetable broth or coconut/­­almond milk about 3 cups spinach (optional) 2-3 garlic cloves - minced juice of ½ lemon 1 tablespoon nutritional yeast (optional) handful parsley leaves - chopped handful basil leaves - torn (optional) Instructions to roast the vegetables Preheat oven to 400° F (200° C). Line a rimmed baking sheet with a piece of parchment paper and place the broccoli and green beans on the sheet. Drizzle the vegetables with the oil, sprinkle with minced garlic, salt and pepper, and toss with your hands, making sure to coat the vegetables thoroughly with the oil. Roast for 20 minutes, or until soft and golden in places, turning the baking sheet at half time. to cook the pasta While the vegetables are roasting, combine the milk, vegetable broth, salt, pepper and red pepper flakes in a wide saucepan and bring to a boil over medium high heat. Add the pasta and simmer until al dente, according to the time on the package. Add more broth/­­milk if needed. While the pasta is cooking, combine 2 tablespoons each miso paste and veggie broth/­­milk in a small bowl and mix until smooth. When the pasta is done, remove it from the heat and mix in the spinach to wilt it, if using. Add in the miso mixture, garlic, lemon juice and nutritional yeast, if using, and stir to incorporate. Mix in the roasted vegetables and herbs. Enjoy right away. 3.5.3226 You might also like... Black Bean Chocolate and Fig Cookies Whole Braised Holiday Cauliflower Taco Collard Green Rolls Summery White Bean Tuna Sandwich .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 Creamy, Garlicky Fettuccine with Roasted Green Vegetables appeared first on Golubka Kitchen.

Green Potato Salad

July 4 2017 Veganpassion 

Green Potato Salad The last weeks I've been traveling for the PLANT BASED INSTITUTE between Munich and Berlin. I don't get to enjoy my balcony that often. On my first free evening I took the chance to have a wonderful BBQ with my friends enjoying the weather. Everyone cooks the dish they want and we really don't want to miss a traditional german potato salad. I like it most with some greens in it. The recipe is from my new book VEGIONAL What do you like most for a BBQ evening? If you like, comment below and maybe the next recipe will be your wish! Makes 4-6 portions. Preparation time: 40 minutes For the remoulade: 100 ml soy milk (you will need soy milk because of it's lecithin) 1 tbsp. white wine vinegar 1/­­2 tsp. mustard salt, black pepper 1 onion 2 small pickles 1 bunch of fresh herbs of your choice (chives, parsley, tarragon, chervil) For the salad: 4,4 lbs waxy potatoes  10 oz frozen green peas 1 small zucchini 5,2 oz smoked tofu 3 spring onions 2 pickles homemade remoulade 3 tbsp. white wine sugar smoked salt, black pepper Mix soy drink and vinegar in a blender until the soy drink builds flakes. Blend at medium speed and add oil until you reached favoured consistency. Flavor with mustard, salt and pepper. While blending the mixture is a little warm and it will get thicker when it cools off. Cut onion and pickles into small cubes, chop the herbs and stir all in.  Cook potatoes in salted water for about 20 minutes. Then drain potatoes and let them cool off. Cut beans into pieces and leave to cook with the peas in some salted water. Darin afterwards. Peel the potatoes (or not) and cut them in slices. Put them in a salad bowl. Cut small cubes of zucchini and smoked tofu, slice spring onions and add to the potatoes. Also add beans and peas. Chop pickles and stir with remoulade and vinegar. Add the dressing to the salad and mix everything. If you like add smoked salt and pepper. 

Le Botaniste – New York City

July 3 2017 Happy Cow veggie blog 

A beauty-salon for you insides. We are a plant-based organic food & natural wine bar. – Le Botaniste The beautiful logo & website caught my attention... So this place was high on my list of places to visit in New York. And the reality was even so much better than I thought. image via Le Botaniste Le Botaniste is a botanical-based, apothecary-inspired restaurant. It is created by Le Pain Quotidiens Founder & Chief Creative Officer, Alain Coumont, and he knows a thing or two about good food and good restaurants. The restaurant looks like a classic apothecary including glass tincture bottles and white lab coats. image via Le Botaniste The menu is 100% organic and entirely botanical, which means there are no animal products used on-site. The seasonally changing menu features chef-designed prescriptions such as the Tibetan Mama: a savory combination of brown rice, peanut curry sauce, steamed greens and spicy kimchi, and the Dirty Noodle Soup: with velvety tofu, steamed leeks, garlic and spicy ginger. Hearty specialty soups and fresh juices rotate daily. image via Le Botaniste The menu also encourages DIY meal-building, allowing guests to design their own hot or cold entree from the many bases, spreads and toppings available. […] The post Le Botaniste – New York City appeared first on The Veggie Blog.

Chana Saag – Chickpea Spinach Curry Instant Pot

July 3 2017 Vegan Richa 

Chana Saag – Chickpea Spinach Curry Instant PotInstant Pot Chana Saag – Chickpea Spinach Curry. Easy 1 Pot Chickpea Curry. Saucepan option. Chana Palak /­­Palak Chole Vegan Gluten-free Nut-free Recipe. Chana Saag is a simple chickpea curry or chole with greens added in. Saag means any kind of cooked greens. Chana, Chana masala, Choley is chickpea curry. Use any of your favorite greens in this recipe.  Chana Saag can be made in various ways. If you use pre-cooked or canned chickpeas, you can simmer them for 15 minutes in this super easy palak sauce. In this version, I use dried chickpeas that are cooked in a pressure cooker/­­Instant pot. Fresh chickpeas made from scratch taste so much better and smell better too. They are also easier to digest compared to canned chickpeas.  For the Greens, you can add chopped greens towards the end, or add half chopped and half pureed for a greener sauce. Make it creamier with cashew milk or by blending up a portion of the cooked mixture. Blended chickpeas will thicken the sauce. Make this Easy Stew and let me know how it turned out! Add hearty vegetables such as potato, sweet potato, cauliflower, peppers etc for variation. Serve with rice/­­quinoa or Naan/­­Roti/­­other flatbread.Continue reading: Chana Saag – Chickpea Spinach Curry Instant PotThe post Chana Saag – Chickpea Spinach Curry Instant Pot appeared first on Vegan Richa.

6 Unique Kitchen Gadgets for Easy Summer Produce Prep

July 18 2017 VegKitchen 

6 Unique Kitchen Gadgets for Easy Summer Produce Prep Summer is the time to enjoy lots of fresh produce and herbs straight from the garden or farm market. Here are a few unique kitchen gadgets -- tools that are inexpensive, compact, and will help ensure that you use up and enjoy your market finds to the fullest! 6 Cool Kitchen Gadgets Cherry Pitter Midsummer […] The post 6 Unique Kitchen Gadgets for Easy Summer Produce Prep appeared first on VegKitchen.

Vegan Meal Plan | Banh Mi Sandwiches, Tofu Lettuce Wraps & Zucchini Boats

July 14 2017 Oh My Veggies 

This weeks vegan meal plan includes: grilled veggie banh mi sandwiches; pasta with cilantro jalape?o pesto, fresh corn & tomatoes; grilled teriyaki tofu lettuce wraps with creamy sesame dressing; vegan zucchini taco boats; and crispy black pepper tofu.

Cherry Tomato and Peach Salsa

July 13 2017 VegKitchen 

Cherry Tomato and Peach Salsa I love salsa of all kinds, and there are quite a lot of good ones on the market. But when midsummer rolls around, theres nothing like a fresh homemade salsa using summer tomatoes. Homemade salsa tends to get watery from the tomatoes juices, but I discovered that using cherry (or grape) tomatoes helps mitigate that. […] The post Cherry Tomato and Peach Salsa appeared first on VegKitchen.

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.

Cherry Tomato Cobbler

July 10 2017 Meatless Monday 

This easy-going cobbler puts little tomatoes front and center on the dance floor with a tangle of sweet fresh onions. This recipe comes to us from Kim O’Donnel‘s new book PNW Veg. KITCHEN NOTES: Like any fruit cobbler (after all, the tomato is botanically a fruit), there will be some residual juice at the bottom of the dish. You could spoon this juice over the biscuits or coat the tomatoes in a tablespoon of flour before adding to the pie plate to slow the juicy flow. No buttermilk? Substitute 3/­­4 cup milk and 2 teaspoons lemon juice or white vinegar, stirred together. (c) 2017 by Kim ODonnel. All rights reserved. Excerpted from PNW Veg by permission of Sasquatch Books. Serves 6 - 6 tablespoons unsalted butter, well chilled - 2 cups thinly sliced Walla Walla or yellow onion (from about ?1 large onion) - 1 teaspoon fine sea salt -  1/­­2 teaspoon ground black pepper - 2 pounds cherry tomatoes (about 2 pints), stemmed - 1 cup all-purpose or white wheat flour - 2 teaspoons baking powder - 1 teaspoon fresh thyme leaves, finely chopped (or 1/­­2 teaspoon dried) - 1 cup grated sharp cheddar cheese - 3/­­4 cup buttermilk - A few dashes of Tabasco or favorite mild hot sauce Measure out 2 tablespoons of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9-or10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with 1/­­4 teaspoon of the salt and 1/­­4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9-or 9 1/­­2 -inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed (larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 3/­­4 teaspoon salt and 1/­­4 teaspoon pepper. Cut the remaining 4 tablespoons cold butter into small dice. With your hands, cut in the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky. With a tablespoon, drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Dont worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). Reheats well. The post Cherry Tomato Cobbler appeared first on Meatless Monday.

Berry Kombucha Float

July 9 2017 Golubka Kitchen 

Berry Kombucha Float A confession – I’ve never actually tried a classic root beer float, but if it’s anything like this kombucha float, I’m all in. It’s a recent discovery for me, and the absolute favorite, quick treat of the season in our household. I’ve been making my own kombucha for years, but took a very long break from the booch production recently, because of all the chaos that came with the kitchen renovations. I finally got the scoby and starter back in shape, and have been infusing my kombucha with strawberries, raspberries and basil for a summery flair. I thought a berry kombucha would make for a nice, probiotic alternative to root beer and decided to drop a few scoops of my favorite vanilla ice cream into a glass of it to see what happens. That first sip was so good that I had to take a quiet moment to myself and take the float down to the pool to enjoy it in the sun. The contrast of the bubbly sharpness of the kombucha and the smooth creaminess of the ice cream is heavenly. The berries and basil contribute their fresh, sunny notes, and I could imagine infusing this treat with all kinds of other fruit and berries. If you aren’t into making your own kombucha, you can just buy it (already flavored) for an express version of the float :) Lots of great weekend links below, enjoy your Sunday! 16 Personalities – this nicely designed personality test was so fun to take and the results were pretty accurate (Anya is a ‘Mediator’ /­­ Masha is an ‘Architect’) The Savvy Cook – Izzy Hossack’s new budget vegetarian cookbook looks amazing Stasher Reusable Food Bags – I use ziplock bags a whole lot, and even though I tend to reuse them a few times, I don’t feel great about storing my food in plastic, not to mention eventually throwing the plastic away. Putting an end to that with these reusable, food grade silicone storage bags that are freezer/­­dishwasher safe. Self Care: Routines for Busy People – an interview with the founders of CAP Beauty The Vegan Argument (Made by a Non-Vegan) Sans Ceuticals Journal – even though I’ve never tried this brand’s products, I love the interviews and recipes over at their journal. Pyramid Crudité – tempted to cut all of my veggies this way from now on :p Raspberry Tomato Yogurt Pops?! – what a great idea Loungewear Dress – I want one in every color A Quick Interview With Me on The Plus Berry Kombucha Float   Print Serves: 2 Ingredients handful of mixed organic strawberries and raspberries, plus more for serving - sliced for strawberries handful of basil leaves - rubbed between your hands to bruise 3-4 cups plain kombucha a few scoops of vanilla ice cream (I used Coconut Bliss non-dairy) Instructions Place the berries and basil in a bottle or jar and muddle with the back of wooden spoon. Add the kombucha, cover and place in the refrigerator for about 24 hours. Distribute the kombucha between two glasses and drop a few ice-cream scoops inside each glass. Add more berries, if desired, and enjoy immediately. If using store-bought flavored kombucha, distribute the berries and basil between two glasses and muddle with the back of a wooden spoon. Add the chilled kombucha to the glasses and drop a few ice-cream scoops inside each glass. Enjoy right away. 3.5.3226 You might also like... Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Double Chocolate Layer Cake and a Giveaway .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 Berry Kombucha Float appeared first on Golubka Kitchen.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

No Bake Cheesecake

July 6 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); No Bake Cheesecake This  Cheese cake recipe requires absolutely no cooking or baking. This is a delicious and perfect dessert for hot summer days. I like to use the fresh seasonal fruits over cheese cake. This is an amazing recipe and everyone will enjoy. - 1 cup graham crackers (fine crumbs, I used 12 gram crackers) - 4 Tbsp unsalted butter (at room temperature) - 8 oz cream cheese (at room temperature) - 1/­­3 cup sugar - 1/­­2 cup heavy cream (chilled) - 1 tsp lemon juice - Few slices of fresh fruit of your choice (I am using, mango, kiwi, strawberry, and few black berry) - First line 4×7 inch pan with wax paper or parchment paper. - Mix cookie crumbs and butter well to combine. - Transfer the mix to prepared pan and press evenly to make it very firm. Refrigerate for at least 30 minutes. - Using the electric mixer beat the cream cheese and sugar in a large bowl on medium high speed until smooth. Reduce the mixer speed and gradually add the cream, and lemon juice increase the speed to medium high until stiff peak forms. - Spread the cream cheese evenly over crust, refrigerate for at least 4 hours or up to 3 days. - Just before serving top with fruits. Finishing time 15 minutes not including refrigeration time. The post No Bake Cheesecake appeared first on Manjula's Kitchen.

Chickpea Pasta with Basil-Pea Pesto

July 4 2017 My New Roots 

Chickpea Pasta with Basil-Pea Pesto Its pretty redundant to say that I love cooking. So much. But even though I find myself enamoured with some small detail of every meal that I make, this chickpea pasta was next-level emotional. In fact, was one of the few recipes Ive made in my entire life that turned me into a wide-eyed child again, and reaffirmed my deep, unrelenting passion for creating food. Kneading the dough, rolling the pasta through this perfectly designed machine, seeing it transform before me, mysteriously almost nothing into so very much. Im not ashamed to say it nearly brought me to tears. There is something about cooking - and cooking something so ancient - that delivers a feeling of satisfaction that can hardly be described. Its entirely transcendental. And the best part? You get to eat it. It all started when one of my dear friends suggested making pasta out of chickpea flour and that she had seen a vegan version using ground flax seeds. I found the recipe and followed it, but it didnt work, I tried again, and after another pretty epic fail where I felt totally out of my depth, I decided to go the classic egg route. Not only was it better, it was absolutely, unbelievably delicious. In fact, I could hardly trust that what I was eating was made from chickpea flour, since it tasted so much like the beloved white pasta of my past. How is this not a thing?!  Its so easy and infinitely healthier, why isnt everyone and their uncle Bob making pasta with chickpea flour? I made this pasta three time in a week and found the prefect al dente cook time, all kinds of things to dress it with (olive oil, Pecorino, black pepper - guh.), and that I could freeze it to come back later and pop a nest into boiling water for almost-instant dinner that even my three-year-old loves. Rejoice! The only potential issue with using chickpea pasta like this is that since the chickpea flour is made from ground raw chickpeas, and some people who are sensitive to legumes may find this difficult to digest (i.e. lots of farts). I dont know how to overcome this issue since sprouting the chickpeas, then dehydrating them, then grinding them seems like a whole lotta rigmarole, so Im using chickpea flour and calling this an indulgence, like socca. If you know you have legume issues, I suggest purchasing sprouted chickpea flour, which is a little more challenging to find, but you can certainly buy it online. Now that I understand the correct moisture levels and consistency, Im going to go back and try the vegan version again, perhaps using something other than flax this time. If any of you have had success, please let me know! Do you need a pasta machine for this recipe? Kind of. Unless you are very skilled at rolling out pasta by hand, I recommend picking one up (theres always one at the second-hand store). Pasta machines are simple to use, and make this process very fast, fun, and satisfying. The one I have is pictured below (its Atlas brand #notsponsored), and it creates flat sheets that are perfect for lasagna or ravioli, or you can run the thin sheets through the spaghetti or tagliatelle roller, like I have done for this recipe. And theres another recipe in this recipe, and that is for the delightful Basil-Pea Pesto. Herb-y, nutty, and bright, its a cinch to whip up and keeps for 2-3 days in the fridge, so you can make it ahead or use the potential leftovers for many delish things (its a great dip or sandwich spread). Use frozen peas if thats all you have - no stress! And I like to use even more peas and basil to finish this dish off, so that it is even more satisfying with all the bright flavours and textures. I hope you enjoy it as much as my family does.     Print recipe     Chickpea Pasta with Basil-Pea Pesto Serves 4-6 Ingredients: 1 batch chickpea pasta (recipe follows) 1 batch Basil-Pea Pesto (recipe follows) 2 1/­­2 cups /­­ 350g shelled green peas (fresh or frozen) a small handful of basil leaves Olive oil to garnish flaky sea salt and black pepper Chickpea Pasta 2 - 2 1/­­2 cups /­­ 250 - 310g chickpea flour 3 large eggs, organic and free-range if possible 1 tsp. fine sea salt 1 Tbsp. cold-pressed olive oil Directions: 1. Measure out 2 cups /­­ 250g of chickpea flour and place in a mound on clean work surface. Make a large well in the center of the mound and crack three eggs into it, along with the salt and olive oil. Using your hands, mix the ingredients together until you have a smooth dough (if the mixture is dry, add a tablespoon of water to moisten it. If the dough is wet, add the remaining flour, one tablespoon at a time until it less sticky). Knead the dough for about five minutes, then cover tightly with plastic wrap and let rest at room temperature for at least half an hour. 2. Unwrap the dough and divide it into quarters, then again for that you have about eight equal portions. Work with one portion at a time, and cover the rest. Flour your work surface and work the dough into a square-ish shape, about the width of the pasta maker (the pasta will become much longer, not wider, so its best to take full advantage of the width). Flour the dough again and run it through the thickest setting on the machine (usually #1). Change settings to the slightly thinner setting (usually #2) and run it through the machine. If your pasta sticks at all, dust both sides with more flour. Repeat until the pasta is your desired thickness, then feed it through the cutter of your choice. I went to #6 before cutting it into tagliatelle. 3. As soon as the pasta comes through the cutter, toss it generously with flour and spread it out on clean work surface to dry, or use a pasta drying wrack if you have one. 4. Bring a pot of well-salted water to a rolling boil. Add the amount of pasta youre using to the water and cook for about 2-3 minutes (dont overcook! This pasta will disintegrate quickly if boiled for too long). The pasta should float to the top of the pot when its ready and be al dente. Drain and plate quickly. 5. You can finish this pasta two ways: one, place the pasta back into the pot and fold in the peas, basil, desired amount of pesto, and a glug of olive oil, the divide among the plates. Alternatively, divide the pasta among the plates, dollop with the pesto, drizzle with olive oil, and garnish with pine nuts and basil. Grind fresh pepper over the top and serve immediately. Basil-Pea Pesto Ingredients: 1 clove garlic 1/­­2 cup /­­ 55g pine nuts zest of 1 lemon 3-4 Tbsp. cold-pressed olive oil (as needed) 1/­­2 tsp. fine sea salt 2 cups loosely packed /­­ 35g fresh basil leaves 1 cup /­­ 140g shelled green peas (fresh or frozen) Directions: 1. Bring a pot of salted water to the boil. Add peas and turn off the heat. If using fresh peas, let them sit for about 2-3 minutes until bright green. If using frozen, let them sit for about 5 minutes. Drain and set aside. 2. In a dry skillet over medium heat, toast the pine nuts until lightly golden. Remove from heat and set aside. 3. Place peeled garlic in a food processor and pulse to mince. Add the toasted pine nuts (reserve a few for garnish), olive oil, salt, basil, and one cup /­­ 140g of peas and blend on high to mix. Add more olive oil if you like a looser pesto. Taste and adjust seasoning if necessary. Im currently on holidays in Canada and Im going to keep this post short and sweet so that I can get back to all of my funky food projects, reading on the dock, and naps. So many naps. I hope youre all having a glorious summer so far! Big love, Sarah B Show my your pasta on Instagram: #mnrchickpeapasta ***** Dear friends! I am getting SO excited about hosting my next wellness retreat in Ibiza, Spain, September 5-10 and September 17-23. And Ive decided to offer the same program twice so that more of you can join in. This is going to be an intimate group of 12 women only, housed in a stunning, 400 year-old finca in the hills surrounded by fig trees, wild herbs and carob. Come join me for seven days of total inspiration and rejuvenation - delicious and healthy meals, cooking and nutrition workshops, yoga, pilates, dance, and meditation that will balance your body and mind, and empower you to move forward on a path to greater wellness. I cant wait to see you there! Click the image below to go to the retreat page or click here for the booking page at Supersoul Yoga: Week 1 (Sept. 5-10) or Week 2 (Sept. 17-23) The post Chickpea Pasta with Basil-Pea Pesto appeared first on My New Roots.

Watermelon, Cucumber, and Feta Mason Jar Salads

July 3 2017 Oh My Veggies 

When its too hot to cook, try these individual watermelon feta salads with cucumber, feta cheese, fresh basil, and a honey-jalape?o dressing.

Oh My Vegan Blueberry Pie with Perfect Double Crust Dough (and eight paws!)

July 1 2017 Vegan Thyme 

Oh My Vegan Blueberry Pie with Perfect Double Crust Dough (and eight paws!) In baking, like everything else in life, weather, moods and trips to the store dictate whether pie is in order. I'm that person who sees pies in grocery store cases and thinks: what a shame, why don't people bake their own pies anymore? Then crave pie all the way home. It's been humid and unbearable one day, dry and breezy the next so far this summer with very little rain.  Hot days of summer or not--I was baking a pie this week.  I don't know why I've always felt baking a pie is an all day affair. It never is. Pie memories I have are of a pastry cutter and my mother with a large bowl of flour and clumps of butter rolling about in pieces, seeping through the thin wires of the cutter, and of me asking for raw bits of dough to nibble on while she continues to roll through the process of butter, dough, shortening. Then her with a large wooden rolling pin (the same one I still use today), shaping a circle out onto the kitchen counter with a few flings of flour tossed over and under the dough before being carefully flattened into the vintage Corning Ware blue cornflower pie plate (the exact same pie plate I use to today). Then she'd take gobs of whatever fresh fruit was available at the store for filling and copious amounts of sugar. Peach pies more often than not, but for me--berries always in summer. It never seemed to be a big deal for her to just magically throw together a pie.  The pies were always scrumptious.  There are a few schools of thought out there as to whether pie crust is a butter only affair or a shortening AND butter affair. I am of the latter in terms of preference. Nothing fancy. Use whatever design you'd like to vent the pie during baking. Giving into my craving for pie the entire pie process comes together and bakes in about an hour and a half. The "half hour" set aside for mandatory cooling period for the dough. Eating of said pie commences after a good hour or two of cooling with a dallop of vegan vanilla ice cream: a la mode. Or saved for the next morning. . . for breakfast. (The best way to eat pie if you ask me.)   This is actually my second berry pie I've baked in two days.  And aside from pies: here's the newest member of the family.  This is our last addition to the family what with all the aging we have left in front of us . . we are now two dogs, two humans and four hearts. She is a little under weight and has much growing to go. She is super smart. Her sister loves her, but is a bit too big to have "full access" for play time (because her paw literally covers the little one's head entirely). Supervised play only for the time being.  She fell asleep on the exam table at her first vet appointment while getting her booster shots.  Awww.  The first day we ALL met her! Smallest. Sweetest. Big Sissy loves her, too.  Now. Yup. It's a whole new world around here. Vegan Blueberry Pie Perfect Double Crust Pie Dough 2 1/­­2 cups all purpose flour (10 1/­­2 ounces by weight) 7 T. cold vegan butter  1/­­4 cup cold vegetable shortening 1 teaspoon fine sea salt 8 T. ice cold water In a large bowl, sift together the flour and salt. Then cube the ice cold butter and shortening and using a pastry blender, work the dough until the butter and shortening are in small pieces--some larger pieces are okay--actually are fine! Then begin adding the water one tablespoon at a time, tossing the dough around with a spoon to incorporate the water. Begin to work the dough into a ball carefully with your hand--but don't "over handle" the dough--you want to be able to form a ball. Then divide the ball in half. Flatten each half into a disc, then wrap in plastic and place in fridge for 30-45 minutes.  Meanwhile, make the filling: 6-7 cups frozen blueberries (*I only had four cups of blueberries on hand, so added frozen black and red raspberries to offset the amount--it works out fine--but I did buy more blueberries for next time) 1/­­4 t. ground cinnamon 2 T. corn starch 2 T. all purpose flour 1/­­2 cup sugar juice of whole lemon Preheat oven to 425. Prepare a 9" pie plate for baking. Toss all filling ingredients together in a bowl. Roll out pie dough on well-floured surface to a 10" in diameter circle--or wide enough to cover the base of the pie plate with a bit of overhang. Place dough in pie plate, pressing it in to fit bottom and come up the sides. *You don't want the crust too thin--about a 1/­­4" works well. Add the filling. Repeat with other half of dough and then place on top of filling. Fold the dough around the edges under and using your finger and thumb, pinch the crust closed. For the top of the pie, use whatever "venting" system you'd like. I just used a knife and cut out my own decorations, well. . . triangles.  Bake for 20 minutes at 425. Then turn oven down to 350 and bake for an additional 40 minutes or until crust begins to brown.  Allow to pie to cool for at least an hour before slicing. Store in fridge. 


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