fruit - vegetarian recipes

Try it! You will enjoy it!

Chocolate-Raspberry Ice Cream

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread

Yellow Split Pea Coconut Breakfast Porridge

Beetroot rice recipe | beetroot pulao | how to make beetroot rice










fruit vegetarian recipes

custard cake recipe | eggless custard cream cake | custard powder cake

November 16 2018 hebbar's kitchen 

custard cake recipe | eggless custard cream cake | custard powder cakecustard cake recipe | eggless custard cream cake | custard powder cake with step by step photo and video recipe. custard recipes are very common in indian cuisine and is mainly used to make dessert recipe. generally it is mixed with milk to form a thick sauce to top with fruits or with other dessert. but this recipe is dedicated to a cake and custard powder is used as flavouring agent and mixed with thick cake batter to make custard cake. The post custard cake recipe | eggless custard cream cake | custard powder cake appeared first on Hebbar's Kitchen.

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread

November 12 2018 Meatless Monday 

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast SpreadHendrix College , located just outside Little Rock, Arkansas, cooked up a hot plant-based breakfast idea worth sharing. Working with Meatless Monday, the dining hall served students a fully customizable and sumptuous oatmeal bar. To celebrate National Oatmeal Day on Monday, October 30th, Cindy Mosley, Associate Director and Dietitian of Dining Services, introduced the first-ever oatmeal bar on Meatless Monday, offering a medley of fresh and dried fruit, nuts, and other delicious toppings. Meatless Monday caught up with Cindy to discuss her decision to offer the oatmeal bar and hear the warm responses the dining hall staff received. What inspired Hendrix to hold a Meatless Monday Breakfast event? The last few years, our dining hall has been working with The Monday Campaigns to create events and ideas to encourage students to take a break from meat one day a week. The focus has been with lunch and dinner options - never for breakfast. I felt it was time to encourage some additional choices and find ways to encourage students to make whole grain choices. The observance of National Oatmeal day was the perfect time to stage it. I came up with the idea to implement a do-it-yourself oatmeal bar to provide a unique breakfast experience. Just by giving them one place to find all the toppings, students ended up eating three times the amount of oatmeal than normal. None of the items were new to our dining hall, but for one morning, they were all offered in one convenient location. What were the favorite toppings? Mixed berries, chocolate chips, and pecans! How did the students react? The response was positive! Students left comments like, Because of this bar, I like oatmeal now! and This is great! Can you do this everyday? After such an overwhelming response, whats ahead? In December, I plan to present a Gardein-inspired Meatless Monday during lunch to introduce new, plant-based dishes. Are you interested in introducing Meatless Monday to your organization, restaurants, K-12 school, university, hospital, local city government, or social media group? We can help to provide everything youll need to get started. Our free downloadable guides include simple steps to get going, engaging graphics, proven keys to success, and science-backed research from our partner, The Johns Hopkins Center for a Livable Future. You can also get in touch with us at info@meatlessmonday.com or contact us online here . Follow on Facebook , Twitter , and Instagram .   The post Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread appeared first on Meatless Monday.

apple halwa recipe | apple ka halwa | how to make apple halwa

November 5 2018 hebbar's kitchen 

apple halwa recipe | apple ka halwa | how to make apple halwaapple halwa recipe | apple ka halwa | how to make apple halwa with step by step photo and video recipe. halwa recipe is very common in india and can be made with myriad ingredients like fruits and vegetables. it is perhaps one of the common indian dessert made especially during the festival seasons and shared with family and friends. one such easy and simple halwa recipe is apple halwa made with juicy and sweet apple. The post apple halwa recipe | apple ka halwa | how to make apple halwa appeared first on Hebbar's Kitchen.

Pineapple Rice Pudding

October 26 2018 VegKitchen 

Pineapple Rice Pudding Kids of all ages can enjoy this updated comfort food -- rice pudding --as a snack or dessert, or even as an offbeat lunch box offering, packed in a thermos. This version is made with brown rice, almond milk, and for extra fruity flavor, crushed pineapple. Serves: 4 to 6 3/­­4 cup short- or medium- grain brown rice  3/­­4 cup vanilla almond milk 1/­­2 cup dark or golden raisins 1/­­4 cup maple syrup 1 cup well-drained crushed pineapple 1 teaspoon vanilla extract 1/­­2 teaspoon cinnamon, plus more for topping Pinch of nutmeg Combine the rice with 2 1/­­2 cups water in a medium saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 30 minutes. When done, stir in the almond milk, and simmer until absorbed.  Remove from the heat and allow to cool for 5 minutes, then stir in the remaining ingredients.  Divide the rice pudding among 4 serving dishes. Sprinkle each with a little extra cinnamon and serve warm or at room temperature. Nutrition information: Calories: 247;  Total fat: 3g;  Protein: 3g;  Fiber: 2.6g;  Carbs: 53g; Sodium: 29mg The post Pineapple Rice Pudding appeared first on VegKitchen.

The Best Quinoa Salad

October 24 2018 VegKitchen 

The Best Quinoa Salad Unlike rice and wheat, quinoa is not a grain. Quinoa is the fruit of a plant from the same family as spinach and beets. Quinoa shines in salads, and if you want to eat gluten free, it’s the perfect food. On the nutrition side, it contains a large amount of high-quality protein, polyunsaturated fatty acids, and many micronutrients. Thanks to its nutritional composition--somewhat different from other cereals--and its unique taste, its inclusion in the diet brings variety to the menu. 3.0 from 1 reviews Save Print The Best Quinoa Salad Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 5-6   Ingredients 1 cup of uncooked quinoa ½ cup of uncooked green lentils 1 red pepper cut into small cubes ½ English cucumber cut into small cubes ½ tomato cut into small cubes 1 cup fresh parsley Instructions Cook the quinoa and lentils according to package directions and set aside Add all the ingredients of the salad in a large bowl Mix all the ingredients of the dressing together, add to the ingredients , mix well And thats it! 3.3.3077   The post The Best Quinoa Salad appeared first on VegKitchen.

Self-Care Interview Series: Sana Javeri Kadri

October 20 2018 Golubka Kitchen 

Self-Care Interview Series: Sana Javeri Kadri Sana on the left Sana Javeri Kadri is the founder of Diaspora Co., a radically different spice collective dedicated to equity, sustainable agriculture, and decolonization. We’ve been fortunate to try Diaspora’s heirloom, organic, single-origin turmeric powder, and let’s just say it’s going to be very hard to go back to enjoying any other powdered turmeric ever again. Sana lives between Mumbai and Oakland, California. Routine -- Is routine important to you or do you like things to be more open and free? I crave routine and am most productive when Im following a routine. However, Im unable to do deep thinking work or larger creative work in the middle of a hectic routine, so I like to keep at least one day of the week wide open for creative projects and giving myself the time and space I need to create something important. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I have been trying really hard to wake up, spend as little time on my phone as possible and then make myself a nourishing drink and most importantly, make myself some breakfast. One of my worst habits is to wake up, get on my phone, start responding to emails and then quickly get changed for work and dive straight into a full workday without taking any time to nourish myself or check in with my body. It means that by 1pm Im starving, cranky and already tired for the day. The life changing power of breakfast is something Im still learning… -- Do you have any bedtime rituals that help you sleep well? My girlfriend and I try not to spend too much time on our phones before bed, or looking at a screen. She recently introduced a 20 mins of reading before bed practice that were trying to stick to, its my favorite way to wind down and Im committing to not responding to work emails at 10:45pm, even if its 11:15am in Mumbai and my team there is just getting fired up. Work in progress. -- Do you have any kind of mindfulness practice?  My therapist guides me into mindfulness during our sessions every week because I often come in feeling stressed, frantic and a bit fragile. Shes always able to help me get back in touch with my body and begin to feel grounded again. At her urging, I handle all my stressful work calls or emails sitting outside in the sunshine, ideally with my bare feet in the ground. This practice of grounding has been particularly helpful to me in the past few months of managing a stressful season. I also recently downloaded the Headspace app, and just the five minutes everyday of meditation has made a huge difference to me. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – In Oakland – Bread srsly gluten free sourdough, crispy fried egg cooked in ghee topped with smoked paprika, turmeric and salt, sliced avocado or smoky pinto beans or sliced tomatoes or any veggie leftovers I can wrangle from the fridge, maybe a slice of bacon if Im wanting some extra fat. In Mumbai – a loaded crispy veggie dosa. Either way, I love hot and savory breakfast. The cold and sweet breakfast tradition isnt common in India so, cereal and granola with milk culture is something I find very odd about the United States. Lunch – Leftovers express. My girlfriend and I both work long hours, so our saving grace is prepping large meals a couple times a week and then subsisting on leftovers. Gluten-free pasta with canned early girls (I can 80 lb every summer so that we never have to buy store bought tomato sauce) with every vegetable in the fridge/­­our imperfect produce box and ground beef is a family classic. Rosie is always joking that my stomach doubles when it comes to pasta and shrinks for everything else. Shes not wrong. Snack – My favorite snack is stovetop popcorn. Growing up in Mumbai we never had a microwave, it was my parents most loathed kitchen appliance. So now Im following that tradition of never owning a microwave. My favorite stovetop popcorn is popped in ghee and then topped with nutritional yeast, turmeric, and salt. Its perfect. Dinner - My perfect dinner is khichdi (spiced rice and lentils cooked in ghee and heavy on the ginger, turmeric and cumin), thick full fat yogurt, masala okra, a little bit of pickle (Brooklyn Delhi achaars are divine) and a side of spicy amaranth battered fish. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I used to do caffeine, in a delicious ghee, turmeric, cardamom and coconut sugar concoction, but over time Ive stopped being able to handle it. It started to make my stomach hurt and made me anxious. So I now drink either matcha with rice milk and date syrup, or hot chocolate with hemp oil, coconut sugar and adaptogens if Im needing the extra nourishment. Some days, if Ive slept enough and rested enough, I do better on just water and breakfast, no extra boost needed. -- Do you have a sweet tooth and do you take any measures to keep it in check? I had a notorious sweet tooth all the way until my early twenties – I couldnt be trusted with bars of chocolate and was known to sneak spoonfuls of cake first thing in the morning. However the older Ive gotten (Im still technically in the early twenties), sweets just give me a sugar crash and make me feel sluggish. As an avid lover of food, Id rather eat plenty of things that make me feel fantastic, than the things that make me feel terrible. Both Rosie and I have been surprised and how quickly our respective sweet tooths have disappeared since we started living together, and how easily weve been able to cut out sugar from our life once we could verbalize how terrible it made us feel. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I swear by cannabis tinctures. Im not big on cannabis in other ways, but I find cannabis to be the only way to really deal with chronic pain. Ive also started using Super Good Hemps Turmeric Full Spectrum Hemp Oil in my morning drinks, and I find that it has similar effects. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I used to weight lift and do Crossfit pretty intensely, but had a really awful injury in 2016. Since then, Ive really had to reframe my definition of exercise. Now, I consider it an extension of my healing process. Intense exercise just isnt possible for me in the same way, so I stick to swimming as often as I can (usually a couple times a week), doing Nike Training body weight workouts at home, and talking our dog for a long walk every evening. -- 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 love exercise and do best when Im outside and moving my body. Rosie and I try to take our pup Lilly out for a hike at least once a week, and we notice how much more present are with each other and our work when weve exercised.  That being said, Im also an incredibly competitive person, so reframing exercise to no longer be an intensely competitive thing has been very hard for me. I find it difficult to work up the enthusiasm to go on a leisurely swim, without a team to train with, or a competition to work towards. Switching off my producing strategy is my biggest challenge. Beauty -- What is your idea of beauty – external, internal or both? Both! It took me a long time to love my face, acknowledge that it was beautiful despite not looking like everything I saw on magazines and on billboards. But that acceptance and love for my external beauty definitely came from tending to, and growing confidence in my inner beauty. -- What is your skincare approach – face and body? I grew up using raw honey as a face cleanser, handmade ayurvedic soaps for my body, and a mom who never used makeup. So that has informed a lot of my skincare today. My skincare guru is 300% Abena, the founder of Hanahana Beauty, I use her shea butter exfoliating body bar and swear by it, and I use Abenas recipe for a rose water, tea tree oil and jojoba oil soaked cotton pad as a cleanser morning and night, and it has been a complete game changer for getting my glow back. Ive also been using Curology, which is a custom dermatologist service, that is super affordable and came highly recommended by friends. They prescribed me their night cream, which has really taken care of my breakouts and blackheads. Im not usually big on using chemicals on my skin but have found Curology to be a minimalist option that really works. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Cutting out sugar and gluten entirely is the most obvious one – I break out as soon as I am eating sugar, so its first to go. I also use a turmeric, honey, hemp oil and cornmeal face mask every couple weeks that always makes me feel radiant. My dentist has noticed and commented on the huge difference in my teeth that shes seen since I stopped drinking coffee – theyre whiter than ever before and need much less cleaning, which for me is reason enough to skip the coffee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Abenas DIY rose water, jojoba oil and tea tree oil cotton pads! I used to be a ardent fan of Thayers Rose Witch Hazel Toner but in my experience with skincare – once you go DIY, its impossible to go back :) That being said – I will admit to being a Glossier believer, I didnt use makeup until I discovered Glossier concealer and highlighter. Its so easy and lazy but it works so wonderfully. Stress, Etc. -- Do you practice any consistent routines in order to avoid stress?  Taking our pup out for a long walk by the water is a really grounding activity for me. I have no idea how I managed my stress before she moved in with us. -- If stress cannot be avoided, what are your ways of dealing with it? Honestly Im a spokesperson for not really managing my stress well. My partner often comes home to a fuming, off the hook Sana and it takes significant chatting, massaging and cuddling to work me out of the state that I can get into if Im very stressed.  Im an extrovert and a peoples person so being around people that I love is my best coping mechanism. That being said – I have to be careful not to emotionally dump onto my loved ones, just because theyre willing to be there for me. Ive definitely been guilty of that in the past. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The first one is to make sure I get a really good nights sleep, and make sure Im not drinking alcohol, eating dairy or any processed food. Usually, managing my sleep and diet is the easiest way to kick a cold before it hits. If the cold cant be stopped, I usually start by accepting that my bodys way of asking for rest is by getting sick, and its important to just honor that and completely rest. Then – turmeric, ginger, honey tea all day long.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Ive been trying really hard to take weekends off, and any weekend that I succeed at that- the balance feels so much better. Honestly, as a young business owner, the hustle is so glamorized and romanticized. Youre told that now is your time to grind, and to get further in your career. Whilst this is true, Id also argue that now is the time to establish healthy boundaries and habits in your life so you learn how to maximize your productivity and your potential. Any day that I work a 16 hour day (which is too often), I know that I am not focusing on the bigger picture, and am actually sacrificing my long term goals as a business owner. Remembering that, and focusing on working more effectively, rather than working more, has been a huge step towards achieving healthier work life balance. 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? Therapy. Every week, no matter what. That perspective and process is something Im deeply committed to. Therapy rarely feels easy, but it is always in service of myself and my larger goals, so its the easiest way to feel on track. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating based on how it makes me feel, not how it sounds or tastes. As soon as I focused on how it made me feel, my taste buds changed, I lost weight, my skin issues cleared and I became a very healthy person, with remarkable ease. I know how obnoxious that sounds, Im sorry. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I fly home to India. I know this is incredibly privileged, and a bit excessive, but shuffling back and forth between two continents constantly gives me a broader perspective, and somehow – the psychology of taking an international flight is an incredibly cathartic and productive experience for me. I almost always come back from my trips to India with fresh eyes, new vision and a bigger picture. Thats true for all travel, in my opinion. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. The fundamental line of Crossfit – eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. has influenced my self nourishment beyond any book or movie. I may not be a competitive Crossfit athlete any more but eating to nourish my body is so much more fulfilling than eating to nourish my cravings. Knowledge --  What was your path to starting Diaspora Co.? You can read a lot more about that here, but long story short – Ive been working in the food industry since I moved to the United States in 2012 and I quickly noticed that whilst the farm to table movement felt at its zenith in the Bay Area, it only applied to certain things. Spices and imported foods were somehow excluded from those quality standards. The idea for a new kind of import export company formed in November 2016, and in February 2017 I quit my job and embarked on seven months of research visiting farms, research institutions and markets across India. Diaspora Co. was formally launched as a direct trade sustainable food company with our first offering of turmeric in August 2017. Its been a total rollercoaster since then. --  Can you tell us about the kind of turmeric you sell and how it differs from most turmeric one can buy at a store today? Im biased, but Im also overly honest so I dont think it would be an exaggeration to say that we sell the worlds best turmeric. Historically, there hasnt ever been a quality standard for how to define the highest quality, beyond arguments and branding largely based in exoticism and the colonizer/­­savior mindset. It is the freshest, as in it was harvested in 2018 and is milled every 3 months, versus powders that can be up to five years old and still on a grocery store shelf, stale as ever. It is the most potent variety of turmeric out there, with a tested 4.7% curcumin content. It is a fragrant and exceptional heirloom rhizome variety that compares to other turmeric powders out there as an heirloom summer tomato would to a grocery store store tomato grown for storage not flavor. Finally, it is organically farmed in a spice agriculture landscape where pesticide overuse and residue is notorious. Phew! --  Can you tell us about your decision to pay your turmeric producer really well and about owning the fact that your product costs more because of this? I think part of our work is that what the industry considers paying our producer really well, we consider basic human dignity of paying a living wage and for the price of sustainability, flavor and honest work. If we didnt pay our partner farmers the prices that we do, they wouldnt have the power or the incentive to produce at the standard that they do. To me, this big word decolonizing really just means how are you going to empower the people around you who have historically been stripped of their power? Paying our farmers well is actually the easiest embodiment of our decolonizing mission. As for owning our higher prices – we simply couldnt exist without charging what we do. And ultimately, were dedicating to riding the fine line between being affordable to the home cook and being a leader of sustainability and supply chains and therefore being regarded as a luxury product. I have to believe that we can do both. Turmeric latte blends or turmeric centered businesses that dont want to pay our prices or wholesale from us because theyd like to continue to exploit their sources and maintain their ridiculously high margins, Im in this for the long game and their reckoning will come. It always does. Apologies if I sound cold and jaded, business is vicious and Ive had to steel parts of myself to tolerate it all. --  What are some of your favorite ways to use Diaspora Co. turmeric? Honestly, turmeric was so woven into the fabric of my childhood that it was invisible to me. We cooked with it, made beauty treatments with it, and we used it to mark life and death. So even now, my favorite way to use turmeric is still in simple Indian vegetable dishes – lightly cooked okra tossed in cumin, turmeric and salt is the definition of comfort for me, or a coconut milk turmeric chicken broth with squash and long beans. Comforting, vegetable heavy home cooking is how I innately know how to use turmeric. Lattes just arent for me. --  We love your photos! How did you become a photographer? When I was 14 and going through a really tough phase at school (bullying, puberty, the patriarchy et all), my parents taught me how to use their DSLR. Ive used photography as the lens through which I make sense of and connect with the world ever since. When my academic pursuits turned to food and agriculture in college, my lens turned to it too. In so many ways, I recognize that I was never particularly talented or the best or the brightest, I was always just a really solid worker, and entirely self motivated, and that meant that once I started photographing, I just never stopped, and now here we are. Fun and Inspiration -- What is something you are particularly excited about at the moment? Ive found that balancing my role as a business owner with my role as a photographer is what gives me the most joy professionally. So I have a couple exciting photo shoots planned for the coming months that will be a welcome respite to the chaos of holiday e-commerce. That, and I havent seen my girlfriend and pup in almost a month since Ive been in India and I miss them terribly, so very excited to come home to my two favorite living beings. -- What do you do to unwind or treat yourself? Were so lucky to live in Oakland, where eating out is an incredible experience, especially at a time where women chefs are absolutely excelling in their field. So eating delicious meals by our favorite local women chefs is my favorite treat – Cosecha Cafe (Mexican), Nyum Bai (Cambodian), Champa Garden (Laotian) and 20th Century Cafe (Eastern European) to name a few.  -- A book to feed the soul:  I just finished reading Yvon Chounards Let My People Go Surfing and its been so deeply inspiring to me. -- Is there anyone you would like to hear from next in this interview series? Akwaeke Emezi, they are my favorite writer, a member of this third culture/­­diaspora/­­immigrant excellence interweb community and has navigated their self care so beautifully and visibly through the years. Id love to learn more from them. Photos by Sana Javeri Kadri, Sophie Peoples, Assad Keval /­­/­­ This post contains Amazon Affiliate Links You might also like... Self-Care Interview Series: Ashley Neese Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Amanda Forcella Self-Care Interview Series: Trinity Mouzon Wofford .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: Sana Javeri Kadri appeared first on Golubka Kitchen.

Exciting New Partnership! Meatless Monday and the National Kidney Foundation

October 15 2018 Meatless Monday 

Exciting New Partnership! Meatless Monday and the National Kidney FoundationWere thrilled to announce Meatless Mondays new partnership with The National Kidney Foundation , the largest organization dedicated to the awareness, prevention, and treatment of kidney disease. The National Kidney Foundation and Meatless Monday are partnering to encourage people to make healthier changes to their diets. Studies suggest that incorporating meatless options into an overall balanced diet can help promote kidney health. Meatless Monday provides an easy way to make this first step towards a healthier lifestyle by cutting out meat just one day a week, and diversifying diets through meatless choices. Through the partnership, Meatless Monday hopes to support individuals who are at-risk or who are experiencing kidney disease in making an important dietary change. Meatless Monday also strives to help all people learn about the many benefits of reducing meat consumption. Reducing consumption of red and processed meat and eating more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Kidney disease is more common than you might think! According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it.  1 in 3 American adults are at risk for chronic kidney disease. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. See Meatless Mondays kidney-friendly graphics and materials Theyre free for use by all – individuals, organizations, hospitals, city leaders, universities, and more,for use across social media, online, and print. Follow us on Facebook, Twitter, Pinterest, and Instagram for Meatless Monday recipes and news each week. The post Exciting New Partnership! Meatless Monday and the National Kidney Foundation appeared first on Meatless Monday.

fruit chaat recipe | how to make spiced fruit chaat masala recipe

October 14 2018 hebbar's kitchen 

fruit chaat recipe | how to make spiced fruit chaat masala recipefruit chaat recipe | how to make spiced fruit chaat masala recipe with step by step photo and video recipe. chaat recipes are very common across india and can be made with myriad ingredients. generally it is made with deep fried puris, samosa or kachoris served with toppings like sev and chutneys. but this is a unique sweet and savoury chaat recipe made with choice of finely chopped fruits. The post fruit chaat recipe | how to make spiced fruit chaat masala recipe appeared first on Hebbar's Kitchen.

Best Vegan Restaurants - Indianapolis

October 7 2018 VegKitchen 

Best Vegan Restaurants - Indianapolis Indiana is commonly known as the crossroads of America, so its no surprise that this is where youll find some of the best vegan restaurants. Indianapolis hosts a very diverse vegan cuisine with influences from all over the world. The city has vegan, vegetarian, region-specific, and fusion restaurants as well, which means that it will take you a long time to sample everything. To make things easier, check out the following top picks for the best vegan restaurants Indianapolis has to offer and visit a few of them before heading to the big race. 1. The Sinking Ship The Sinking Ship has established itself as one of the best vegan restaurants Indianapolis has to offer. Even though it has a bar-like setting rather than a traditional restaurant design, it is the best place in the city if youre looking for bar food with a vegan twist. Thanks to its varied menu, it is also a place where you can bring your meat-eating friends. The seitan wings are among the most popular dishes on the menu any day of the week. You can also try the chili dogs, taquitos dorados with buff jackfruit, the burgers, and the house salads. The Buffalo […] The post Best Vegan Restaurants - Indianapolis appeared first on VegKitchen.

One-Dish Vegan Revised and Expanded Edition

October 2 2018 Robin Robertson's Global Vegan Kitchen 

One-Dish Vegan Revised and Expanded EditionMany of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago.  I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking. The bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning. The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include: - Easy Ramen Bowls - Cheesy Cauliflower Soup - Panzanella Salad with White Beans and Artichokes - Barbecued Jackfruit with Sweet Potatoes and Cauliflower - Jungle Curry - Thai Coconut Rice with Edamame and Asparagus - Vegan Shakshuka - Jackfruit Stroganoff - Millet and Chickpea Curry - One-Pot Sicilian Couscous - Spicy Korean Stir-Fry - Lobster Mushroom Newburg - Vegetable Donburi - Coconut Curry Noodles and Butternut Squash - Black Bean Tortilla Casserole - Layered Brunch Bake - Shepherd’s Pie, Two Ways - Nacho-Chilaquile Bake - Lentil Tourtiere   The recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors. One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order. The post One-Dish Vegan Revised and Expanded Edition appeared first on Robin Robertson.

Vegan Pumpkin Blondies

September 28 2018 Vegan Richa 

Vegan Pumpkin BlondiesVegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option These Pumpkin Blondies are loaded with pumpkin, nut butter and pumpkin pie spice. They need 1 Bowl, and just 10 mins to put together. There is no added oil in these. Use dates or dried fruit instead of chocolate chips to keep them entirely oilfree..  These bars are also freezer friendly. Add some pumpkin seeds and chia seeds to make these into a breakfast bar. Or bake the dough into cookies (add extra chocolate chips!). Versatile and Delicious.Continue reading: Vegan Pumpkin BlondiesThe post Vegan Pumpkin Blondies appeared first on Vegan Richa.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook! It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available for pre-order now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to pre-order. We’ll also be talking about the pre-order bonus recipe bundle, which is a free gift that we created for anyone who pre-orders the book. SO excited to share all of this with you :) About the Book -- Simply Vibrant will be released on February 6th, 2018, but it’s available for pre-order now. Anyone who pre-orders the book will have access to a free bonus recipe bundle, consisting of 10 brand new, plant-based recipes, which won’t be published anywhere else. Just save your receipt! This is our way of thanking you for your support :) More on the bonus below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Pre-Order Here’s where you can pre-order Simply Vibrant. Many of these outlets are selling the book at a discounted price while it’s still in the pre-order stages. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Pre-Order Bonus Recipe Bundle To show our immense gratitude to anyone who pre-orders the book, we made a little thank you gift in the form of a free Bonus Recipe Bundle PDF. It’s sort of like a mini e-cookbook, complete with 10 brand-new, plant-based recipes that won’t be published anywhere else. The style of the recipes is very similar to that of the recipes in the actual book – everyday meals to make your home cooking more delicious and vibrant. Click here for instructions on how to claim your pre-order bonus and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook! appeared first on Golubka Kitchen.

Pumpkin Semolina Gnocchi

September 15 2018 seitan is my motor 

Not many of you know that I work full-time at an organic food cooperative. We have a big fruit and vegetable section… The post Pumpkin Semolina Gnocchi appeared first on seitan is my motor.

The Importance of High Fibre Foods

September 4 2018 Vegie Head 

Since becoming a mother, Ive certainly been more vigilant about my husband and my diet – and obviously Bubs – as I want us to have the best chance at longevity and health! Eating a plant based diet has many, many health benefits; you eat a wide variety of fruits, vegetables, nuts, seed... The post The Importance of High Fibre Foods appeared first on Vegie Head.

Easy Homemade Cashew-Oat Yogurt

October 24 2018 Golubka Kitchen 

Easy Homemade Cashew-Oat Yogurt This is a recipe that we’ve been excited to share for a while! The number of plant-based yogurt options has been growing like crazy on health food store shelves, which is amazing, and I always love seeing how companies innovate in this field. Still, I rarely buy yogurt. There are a few things that I find less than ideal about it: the single-use (mostly plastic) packaging, the presence of weird ingredients or additives (gums, etc.), and/­­or the price, which can often be quite steep. Knowing that I can easily make really good vegan yogurt at home is another huge reason. This recipe takes care of a few common problems that I’ve personally noticed when it comes to homemade, plant-based yogurt making: it’s not at all finicky (unlike coconut yogurt), and it’s not overly bland (looking at you, 100% cashew yogurt). Coconut yogurt is notoriously tricky to make at home. The ingredients couldn’t be simpler (just coconut milk + probiotic), but achieving the right texture is not easy. It’s common for coconut yogurt to refuse to thicken and remain the texture of milk, albeit a probiotic one. This is when you start getting into the nuances of which brand coconut milk works and which doesn’t, and what probiotic capsules to use. Not very universal. There are some incredible coconut yogurt brands out on the market (like Anita’s and Coconut Cult), but they are very expensive, hard to find, and honestly so incredibly rich that I can only handle one spoonful at a time. On the other hand, perfectly creamy cashew yogurt is very easy to make at home, but I find it to be pretty bland. It can also end up being fairly pricey to put together, since you are only using cashews, water, and probiotic, and you need quite a bit of cashews to bulk it up. Enter this cashew-oat yogurt recipe! It’s foolproof in my experience, always comes out luxuriously creamy, and has an interesting yogurt-y savoriness from the addition of oats. You don’t have to use as many cashews, which cuts down on price, and it seems to work with many probiotic brands. Here are a few more things to expect from this yogurt: - This yogurt does not taste like dairy yogurt, but it does have a satisfyingly creamy, fatty body, which goes well with fresh fruit, much like regular yogurt. - The texture of this yogurt is unique. It’s not fluffy like well-made coconut yogurt and not pudding-like, like store-bought yogurt that contains gums. It’s thick but pourable. - The flavor is unique, too. The cashews contribute fattiness and richness. The oats, once fermented with a probiotic, acquire a pleasantly sour, almost cheesy/­­yogurt-y type of flavor that I personally find delicious. We hope you’ll give it a try :) Easy Homemade Cashew-Oat Yogurt   Print Serves: 4-6 Ingredients 1 cup raw cashews or cashew pieces - soaked in purified water for 4 hours or overnight ⅓ cup gluten-free, old-fashioned rolled oats - soaked in ½ cup purified water overnight ¾ cup purified water 2 probiotic capsules (I use this one) Instructions Drain and rinse the cashews. Combine them with the soaked oats (the oats should absorb the water by now, so no need to drain) and water in an upright, high-speed blender and blend until smooth. Pour into a glass container, leaving some room at the top for the yogurt to expand. Open the probiotic capsules and pour the powder into the yogurt mixture. Stir with a wooden (or any non-metal) spoon to incorporate thoroughly. Cover the container with a piece of cheesecloth or breathable fabric, fixing it in place with a rubber band (or I use my nut milk bags here) and let culture in a dark place (no direct sunlight), at room temperature for 24 hours. Taste the yogurt. If it tastes good and yogurt-like enough to you, its ready. If not, leave it to culture more, for up to 48 hours total. The timing will depend on the temperature in your house and the probiotic you use. Once ready, keep refrigerated in an air-tight container. Notes When you are ready to make the next batch of this yogurt, you can save a few tablespoons of yogurt and use it as a starter for your new batch. 3.5.3226 You might also like... Banana Toffee Tart Cauliflower Pesto Pasta Yellow Split Pea Chowder from Power Plates Asian Flavoured Veggie Burgers with Asparagus Fries .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 Easy Homemade Cashew-Oat Yogurt appeared first on Golubka Kitchen.

Baked Vegetable Idli

October 21 2018 Manjula's kitchen 

Baked Vegetable Idli (adsbygoogle = window.adsbygoogle || []).push({}); Baked Vegetable Idli Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. - 1 cup coarse sooji (semolina) - 1/­­2 cup yogurt (dahi, curd) - 1/­­2 cup bell pepper (finely chopped, capsicum, I am using green and yellow for color) - 1 green chili (finely chopped) - 1 piece ginger (finely grated) - 2 Tbsp cilantro (chopped, hara dhania) - 1 cup water (as needed) - 1 tsp ENO (fruit salt) - 1 tsp salt For Seasoning - 1 Tbsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) -  Preheat the oven at 350 degrees (F). - Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside. - I am using mini cupcake tray, will make 24 idli, oil it and set aside. - Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. - Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick. - Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven. - Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides. - Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom. Notes:  First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you dont cover Idlies, they will be dry and will lose the softness and texture. you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container. Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. The post Baked Vegetable Idli appeared first on Manjula's Kitchen.

Instant Pot Sooji Halwa – Rava Kesari

October 18 2018 Vegan Richa 

Instant Pot Sooji Halwa – Rava KesariInstant Pot Sooji Halwa – Rava Kesari /­­ Sheera. Vegan Indian Spoon Fudge. Add pineapple or bananas for Pienapple or Banana Sheera. Can be nutfree, glutenfree  Jump to Recipe   Like Every year, festivals and holidays come around the same time and I try to fit recipes for both on the blog. This year, the festival of Dussehra is just around the corner and Diwali is on Nov 7. These festivals have various stories and are celebrated differently by different sects. The celebrations have some common elements like getting together with family and friends and the lots of festival food! Special meals, snacks and desserts.  Indian Desserts can be from the stores,.. sugary, dairy filled or simple halwas that are made at home. This Sooji Halwa – Soon fudge made with semolina is simple and great to whip up within minutes for company. You can make it in the Instant Pot or in a saucepan on stove top. Add nuts and dried fruit of choice. 1 Pot, Smooth, toasty, delicious! See Recipe notes for Glutenfree, Nutfree and oilfree options. Continue reading: Instant Pot Sooji Halwa – Rava KesariThe post Instant Pot Sooji Halwa – Rava Kesari appeared first on Vegan Richa.

Is Agave Vegetarian? The Truth about the Popular Sugar Substitute

October 14 2018 Oh My Veggies 

Most vegetarians with a sweet tooth constantly search for the next vegetarian-friendly sweetener to add to their diet. Different sugar substitutes are perfectly suitable for vegetarian consumption, and agave syrup is among the most popular ones. It has found its way into a lot of vegetarian and vegan recipes, but some might still ask the question is agave vegetarian? Simply put, agave is vegetarian and its syrup is an excellent sugar substitute for vegetarians and vegans alike. However, there might be more to it than meets the eye, so it’s worth it to get a better understanding of agave. How to Define Vegetarian According to the Vegetarian Society, a vegetarian is a person whose diet consists of grains, legumes, fruits, vegetables, and other plant-based products. Some vegetarians might include dairy products or even eggs, but meat is--of course--out of the question. Following the same plant-friendly line, it should be easy to connect the dots. Agave is a plant and the juice that is extracted from it cant be an animal-based product. Therefore, if anybody asks you, “Is agave vegetarian?” your answer should be simple and straightforward--yes it is. Beyond this simple answer, it pays to delve a little deeper and […]

Chilled Berry Soup

October 8 2018 VegKitchen 

Chilled Berry Soup This chilled berry soup is a fruit-filled way to celebrate mid-summer berry season, with blueberries, strawberries, and raspberries. Substitute other berries, like blackberries, if you’d like. This may be used as an appetizer, or as a refreshing finish to a summer meal. Serves: 6 1 pint blueberries 1 pint strawberries, hulled and coarsely chopped 1 cup raspberries 2 medium peaches or nectarines, chopped 4 cups raspberry or cranberry juice 1/­­3 cup dry red or white wine Juice of 1/­­2 lemon Good pinch of cinnamon 1/­­4 teaspoon each: ground allspice, nutmeg Maple syrup or agave nectar, optional, if needed Sliced strawberries for garnish Vegan Sour Cream or Cashew Cream for garnish, optional Combine all the ingredients except the last three in a large soup pot. Bring to a rapid simmer. Lower the heat, then cover and simmer gently for 10 to 15 minutes, or until the fruit is tender. Taste to see whether a bit more sweetness is needed, and add maple syrup or agave accordingly--depending on the sweetness of the fruit and the fruit juice, you may not wish to add additional sweetness, or very little. Allow the soup to cool, then chill thoroughly. Garnish each serving with a few slices […] The post Chilled Berry Soup appeared first on VegKitchen.

Jamaican Red Beans and Rice

October 5 2018 VegKitchen 

Jamaican Red Beans and Rice This is an easy version of a traditional Jamaican dish that is often simply referred to as rice and peas (though the peas are actually small red beans). I first learned to make this the authentic way from a Jamaican friend -- cooking the beans from scratch and cracking open and grating a whole coconut. Coconut milk and canned beans are good shortcuts! This dish is traditionally served with sautéed plantains, a starchy, banana-like fruit. Try them if youre feeling adventurous. You can also serve with Banana Fritters, another adaptation of a traditional Jamaican recipe. Photos by Evan Atlas. Save Print Jamaican Red Beans and Rice Author: Nava Recipe type: Grain and bean main dish Cuisine: Jamaican Prep time:  10 mins Cook time:  35 mins Total time:  45 mins Serves: 6 to 8   This is a version of a traditional Jamaican favorite, there simply called rice and peas (though the peas are actually small red beans). I Ingredients 1 tablespoon olive oil 1 large onion, finely chopped 3 cloves garlic, minced 1½ cups uncooked brown rice (see note) One 15-ounce can light coconut milk 3½ to 4 cups cooked small red beans (or two 15- to 16-ounce cans, drained and rinsed) 4 to 5 scallions, thinly sliced ½ teaspoon […] The post Jamaican Red Beans and Rice appeared first on VegKitchen.

Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”

October 1 2018 Vegan Richa 

Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”Easy Pulled Jackfruit Sandwiches. Shredded Jackfruit seasoned with bbq seasoning and bbq sauce, baked and served with slaw. 6 Ingredient Vegan Pulled Pork. Nutfree Recipe. Can be gluten-free soy-free Unripe Jackfruit, a huge fruit commonly found in tropical climates, has a string like shreddable texture which works great in some applications to make vegan version of meaty meals. It is often used to make a pulled “pork” to fill up sandwiches or tacos.  While trying out my soycurl mango bbq tacos, I felt that this short method of directly baking works out best for me. No additional pans, no additional kitchen standing time! Just shred, mix bbq sauce + seasoning, spread and bake. And done! It cannot be simpler than that! Change it up with different seasonings such as a mix of bbq and cajun, jamaican jerk, taco seasoning etc. This slaw is a basic one with some vegan mayo, pepper, vinegar and sweetener. Make a double helping of the jackfruit and add to sandwiches, tacos or wraps!Continue reading: Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”The post Pulled Jackfruit Sandwiches – Vegan Pulled “Pork” appeared first on Vegan Richa.

Vegan Pumpkin Blondies – No Added Oil

September 28 2018 Vegan Richa 

Vegan Pumpkin Blondies – No Added OilVegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option These Pumpkin Blondies are loaded with pumpkin, nut butter and pumpkin pie spice. They need 1 Bowl, and just 10 mins to put together. There is no added oil in these. Use dates or dried fruit instead of chocolate chips to keep them entirely oilfree..  These bars are also freezer friendly. Add some pumpkin seeds and chia seeds to make these into a breakfast bar. Or bake the dough into cookies (add extra chocolate chips!). Versatile and Delicious.Continue reading: Vegan Pumpkin Blondies – No Added OilThe post Vegan Pumpkin Blondies – No Added Oil appeared first on Vegan Richa.

Healthy Road Trip Snacks and Meals

September 17 2018 VegKitchen 

Healthy Road Trip Snacks and Meals A reader of this site wrote that she and her husband will be traveling quite far by car for their family vacation, and that they are tired of, as she put it, soggy salads... and tasteless veggie subs...plus we dont like supporting fast food. What are weary (and hungry) car travelers to do? Here are some ideas and strategies for healthy road trip snacks and meals. Im with this reader. When my family took a long road trip by car last summer, we packed a cooler filled with fresh fruits and beverages, and one containing healthy snacks. We cant stand fast food and refuse to eat the horrible stuff at rest stops. We went through lovely areas that had good vegetarian restaurants, and made sure to enjoy good meals when we had the opportunity. We restocked our coolers at natural foods stores and food co-ops on the road. It made the trip less stressful, and we never had to frantically search for food when we were hungry which is the worst time to do so. Here are some tips for easy, durable food to take on road trips: 1  Before you leave home, stock a cooler with apples, bananas, baby […] The post Healthy Road Trip Snacks and Meals appeared first on VegKitchen.

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis appeared first on My New Roots.

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

ETHIOPIA vegan cookbook on KickstarterThe Lotus and the Artichoke – ETHIOPIA just launched on Kickstarter! watch the video: PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl This year I traveled to Ethiopia in the weeks before Easter - one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages. As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties. Abebech showing me traditional village cooking in the Ethiopian Highlands. Making Injera for the first time in Ethiopia The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. As with my previous 5 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. The ETHIOPIA Cookbook at a glance: - My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 140 pages with 70+ recipes and over 60 full-page color photos - Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa - Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking - Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments - Discover new flavors, tasty spices, and 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! Doro Wat – spicy seitan stew Spinach Dinach Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrots Pizza Lalibela Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread Recipes in The Lotus and the Artichoke – ETHIOPIA - Traditional Berbere spice mix (simple + advanced) - Nitir Qibe – spiced butter/­­oil - Mitmita – extra hot spice mix - Yewot Qimen – black pepper spice mix - Shiro – chickpea/­­bean spice mix - Data (Yekarya Delleh) – roasted chili, garlic, onion & herb sauce - Traditional Injera – Ethiopian sourdough crepe - Quick Injera - Ambasha - sweet raisin bread - Doro Dabo – baked stuffed bread - Difo Dabo - spiced bread - Pizza Lalibela - with tomato sauce & roasted potato topping - Sambosa – savory pastry with lentil filling - Senig Karia – roasted spicy stuffed chilies - Injera Firfir – traditional flatbread with spicy tomato sauce - Yesuf Fitfit – chopped injera & lemon sunflower seed dressing - Kita (Injekita) – sweet breakfast flatbread & jam - Chornake /­­ Pasty – fried bread - Genfo – roasted wheat & barley porridge - Selata - super simple salad - Selata Delux - with mango, dates, avocado mixed greens & lentils - Butecha - chickpea “egg” salad - Selata Timtim - tomato salad - Selata Dinich - potato salad - Selata Bekarot - carrot salad - Telba - roasted flax dressing - Shiro Wot - chickpea puree - Misir Wot – red lentils - Doro Wot – spicy seitan - Soy Tibs - spicy soymeat strips - Ingudai Wot - spicy mushrooms - Bamia - spicy okra - Minchet Abish - spicy soy mince & walnuts - Shimbra Asa – spicy chickpea “fish” - Kik Alicha – yellow lentils - Atakilt Alicha – cabbage, carrots & potatoes - Keysir - beet root - Duba Alicha - pumpkin stew - Tikr Gomen - greens with garlic - Spinach Dinich - spinach & roasted potatoes - Fosolia – green beans & carrots - Asa Tibs – lemon pepper jackfruit fritters - Tofu Alicha - batter fried tofu in mild garlic & onion sauce - Ingudai Alicha – mushrooms w/­­ creamy cashew, lemon, pepper, thyme, parsley - Peppers & Potatoes - garlic ginger stir-fry - Inkulal Firfir – spicy tofu scramble & tomatoes - Ful – fava beans - Ayib – cottage cheese - Bedergan – roasted eggplant - Vegetable Lentil Soup - Vegetable Pasta – spaghetti with mixed chopped vegetables - Macaroni Firfir – noodles with garlic onion tomato sauce on injera - Shepherd’s Pie – lentil filling & mashed potato topping - Ethiopian Mashed Potatoes - Traditional Coffee Ceremony - Spiced Black Tea - Roiboos tea with lemon, ginger &cardamon - Mango Moringa Banana Smoothie - Injera w/­­ dates - Banana Bread - Fasting Muffins - Rooibos Tea Ice Cream Video: Justin P. Moore Music: Nils Kercher Nanfulle from Ancient Intimations (live) (C)2016 Ancient Pulse Music PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl The post ETHIOPIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!