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Favorite Plant-Based Holiday Recipes

before yesterday Golubka Kitchen 

Favorite Plant-Based Holiday Recipes It’s been eight years since we started collecting recipes on this website, and over those years we’ve accumulated quite a few holiday recipe ideas. We thought it was finally time to do a big, comprehensive round up of our absolute favorites. We’ve got you covered on mains and hearty sides, as well as lighter sides, soups, salads, dessert, and drinks. Wishing you and your family a happy and healthy holiday season :) v = vegan, gf = gluten-free, veg = vegetarian, vo = vegan option Mains and Hearty Sides Whole Braised Holiday Cauliflower (v, gf) There’s something so grand and ritualistic about a holiday table centerpiece that took time, care and anticipation. Since most such centerpieces involve meat, one can feel a little left out during the peak of a celebratory meal if meat is not their jam. In this recipe, we applied this grand, ceremonious approach to braising a head of cauliflower. Someone even made a video outlining the entire braising process. Baked Latkes (v, gf) Latkes are my ultimate weakness, but I’ve always dreaded the long and smoky process of frying them. My love for latkes is so strong though, that I had to come up with an easier path to that crispy, golden potato goodness. These baked latkes are SO much easier to make than the traditional fried kind, since the oven does all the main work for you. The flavor and texture are not compromised one bit, I promise. The recipe also includes a beet salad with an avocado mayo, which is to die for. Spaghetti Squash Mung Bean Lasagna (v, gf) This healthful but hearty lasagna employs spaghetti squash in place lasagna noodles. There’s mushrooms, mung beans, kale, carrots, tomato sauce, and an easy almond ‘cheese’ as well. Braised Leeks with Cauliflower White Bean Mash (v, gf) If you’ve never tried braising leeks, you are in for a serious surprise. They are amazing, especially served over a hearty cauliflower and white bean mash. If leeks are not your thing, consider making the mash alone and serve it as a side, to up your holiday mash game :) Sweet Potato and Brussels Sprout Gratin (v, gf) I can’t say enough about this gratin comprised of layers of sweet potato, Brussels sprouts, and caramelized onions, showered with spices and coconut milk. It’s easy to make but so beautiful and satisfying at the same time. Warm Salad of Roasted Cauliflower, Grapes, and Black Rice (v, gf) This will forever be my favorite fall/­­winter salad. It’s all about the contrast of flavors: aromatic black rice, nourishing spiced cauliflower, juicy grapes, and a slightly spicy miso dressing full of umami. Sprinkle in some pomegranate seeds for an extra festive look. Sorghum Beet Risotto (v, gf) This vibrant risotto would make for an excellent side dish at a holiday table, especially if you don’t know what to do with that forgotten bag of sorghum in the back of your pantry :) Curried Squash and Kale Riceless Risotto (vo, gf) Another alternative (aka riceless) risotto option. This one uses riced kabocha squash in place of actual rice. It’s luxuriously creamy, warming, and overall impressive. Root Vegetable Chickpea Flour Quiche (v, gf) This vegan quiche comes together quite magically, with no crust, eggs or cream to speak of. Chickpea flour acts similarly to the egg-cream foundation of traditional quiche and solidifies into a sort of custard when baked at a high temperature. Add a studding of silky root vegetables and greens to that, and you’ve got yourself the perfect, healthful and delicious fall/­­winter quiche. Soups and Sides Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale (v, gf) This is butternut squash soup elevated. The addition of cranberries and pear is as delicious as it is unexpected. There’s a special ingredient that will help aid digestion during a big meal, too. Winter Root and Fennel Soup with Greens and Caramelized Cauliflower (v, gf) A soup that’s both grounding and fortifying, and good enough to serve as an unexpected, colorful starter at the holiday table. Pink Soup with Roasted Onion and Broccoli (v, gf) Another stunning, colorful soup option. Celeriac Parsnip Mash with Crispy Sage (v, gf) We love mashed potatoes, but we also love pairing a bowl of mashed potatoes with another, more interesting mash made with underutilized root vegetables. Both celeriac and parsnips are so uniquely flavored and healthful, it’s no wonder that they make for some delicious mash. Serve it with the Braised Holiday Cauliflower for the ultimate plant-based holiday meal. Miso-Date Ghee Brussels Sprouts (veg, gf) This recipe teaches you how to make your own ghee (golden, clarified butter that has a higher smoke point than normal butter and is low in lactose and casein /­­ not vegan), as well as how to make miso-date ghee, which is too delicious for words. It’s great on roasted Brussels sprouts, as well as everything else in this world. Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings (v, gf) A healthful take on nachos, with crispy sweet potatoes taking the place of tortilla chips. Great for self-serve style, snack-heavy parties. If you don’t want to go through the intricate process of making sweet potato chips, roasted sweet potatoes will work perfectly in their place. Kale Salad with Marinated Beets, Lentils and Almond Cheese (v, gf) This salad is simple but effective: visually stunning, healthful and delicious. Plus, you’ll want to sprinkle that almond cheese on everything! Roasted Parsnip and Pomelo Salad (v, gf) Earthy, nourishing parsnips go so well with juicy, bittersweet citrus. The combination is especially irresistible when sprinkled with spiced and toasted walnuts and raisins. Use grapefruit if you can’t find pomelo. Desserts Apple Pecan Pie with Salted Pumpkin Caramel (v) This is three favorite Thanksgiving pies in one: apple, pecan and pumpkin. It’s decadent and impressive, and a definite crowd-pleaser. (Also pictured in slice form at the beginning of this post). Concord Grape Fruit and Nut Cake (v, gf) Slices of this fruit and nut cake make for a great accompaniment to a cheese plate, as well as an awesome gift basket component. Chocolate Fudge with Fresh Sage and Goji Berries (v, gf) The super-festive appearance of this decadent, frozen fudge basically speaks for itself. Rum and Raisin Bundt with Orange and Miso Glaze (v) The universally loved combination of rum and raisins is elevated by a sweet and subtly salty orange and miso glaze in this vegan bundt recipe we developed for Food & Wine. Sweet Potato Caramel Nougat (v, gf) Oh man, this nougat! Not as sticky or sweet as traditional nougat, this one has a caramel-like complexity from our trademark sweet potato caramel. There is a studding of toasted nuts and cookie crumble throughout each slice, too. Great for homemade gifts or party platters. Upside Down Citrus Polenta Cake (v, gf) This cake is a crowd pleaser through and through. It’s got it all in terms of stunning looks and bright, special flavor. Black and White Chocolate Pudding (v, gf) These elegant, black and white chocolate pudding cups are easy to put together, but very impressive and full of whole food ingredients. Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache (v, gf) If you are looking for a grand and fun cake project, but still want something wholesome and not too sugary, look no further than this stunner of a cake. Hibiscus Orange Blossom Turkish Delight In this recipe, we’ve updated the old school treat with the use of healthful ingredients, and the beautiful, floral flavors of hibiscus and orange blossom. Serve these Turkish delights alongside tiny tongs at a holiday party for the ultimate, fancy dessert experience :) Banana Toffee Tart (v) This tart is worth making just for the vegan date toffee alone, but combine that with a (vegan) buttery crust and caramelized bananas, and you’ll forever be everyone’s favorite host. Parsnip Cake with Candied Kumquats (veg, gf) Another crowd favorite from a few years ago, this cake is like carrot cake, but made with parsnips in place of carrots. The parsnips yield their moisture and delicate flavor to the cake dough, which is then layered with a cream cheese frosting and topped with candied kumquats. This recipe can easily be veganized – just use maple syrup in place of honey to candy the kumquats and make the frosting. Honey-Roasted Pears with Vanilla Cashew Cream (veg, gf) All the components of this dessert can be made ahead of time, and assembled later. The cashew cream is not your average cashew cream, either – it’s extra-fluffy with the help of a special ingredient. White Chocolate Blood Orange Mousse Tart (v, gf) This delicate white chocolate mousse tart is flavored and colored with the juice and zest of blood orange. You also have the option of skipping the crust and making the mousse alone. Just distribute it amongst little ramekins for individual servings. Pumpkinseed Butter Goji Cookies (v, gf) These cookies are crunchy on the outside, chewy on the inside, and incredibly buttery throughout. Their unexpected green coloring looks beautiful, contrasted by the red topping of goji berries. Kabocha Squash Ice Cream with Maple Roasted Pecans (veg, gf) Winter squash does beautifully in ice cream, especially the naturally sweet, bright orange kabocha squash. In this recipe, kabocha ice cream is swirled with a simple, tart cranberry sauce and topped with maple pecans. This recipe can easily be vegan – just use maple syrup in place of honey. Miso Caramel Popcorn (v, gf) It’s entirely possible to make really good caramel popcorn at home! This popcorn is sweet, salty, and incredibly addicting – you’ve been warned :) Drinks Rosemary Hot White Chocolate (v, gf) This hot white chocolate is both cozy and decadent, with unexpected, warming notes from rosemary and a perfectly smooth, frothy consistency. Quick Persimmon Eggnog (v, gf) This is eggnog for both the adventurous and the health-conscious. Much lighter than the original, but still perfectly creamy and satisfying. Spiced Kombucha Moscow Mules (v, gf) This is the perfect winter cocktail for those of us who don’t drink alcohol, but still want to participate in the celebratory ritual of clinking glasses and toasting with something special and delicious. Pear Cranberry Chai (v, gf) This cozy chai is brewed with the addition of pears and cranberries, which takes the flavor to the next level. Simply put, it’s the best chai we’ve ever had. H A P P Y   H O L I D A Y S  !  !  !   The post Favorite Plant-Based Holiday Recipes appeared first on Golubka Kitchen.

Pumpkin Cinnamon Oatmeal

November 20 2017 Meatless Monday 

This simple recipe is easy to adapt, so feel free to toss in some dried fruits or nuts at the end. Please note that pumpkin puree is not the same as pumpkin pie filling. Canned pumpkin puree is available in most supermarkets; stir remaining canned pumpkin into risotto or use in place of pizza sauce for a unique twist. This recipe comes to us from Kristi Arnold of Veggie Converter 365. Serves 2 - 2 cups water - 6 tablespoons canned pumpkin puree - 1/­­4 teaspoon ground cinnamon - 1/­­4 teaspoon ground cloves - 1/­­4 teaspoon freshly grated nutmeg - 1 cup rolled oats - Pure maple syrup, to taste In a medium saucepan over medium-high heat, combine water, pumpkin puree, cinnamon, cloves and nutmeg; bring to a boil. Stir in the oats, reduce heat to medium-low and cook about 15 minutes, or until oats are tender. Drizzle with maple syrup to taste. The post Pumpkin Cinnamon Oatmeal appeared first on Meatless Monday.

Self-Care Interview Series: Chi San Wan

November 19 2017 Golubka Kitchen 

Self-Care Interview Series: Chi San Wan Chi San Wan is a creative consultant, mama, entrepreneur and author based in London. We love Chi’s beautiful cookbook, her aesthetic, and down-to-earth approach to wellness, and we were very excited to get a peak at her everyday routine. In this interview, Chi tells us about her morning and bedtime routines, her ways of dealing with stress, the simple beauty tricks she’s learned from her mother, making space for the occasional cake and wine, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I enjoy routine, especially in the mornings. Before Marloe came along, routine was the only thing keeping me grounded. I have all sorts floating around in my head, and working for myself means one day can be very different to the next, so I need my mornings to be predictable in order to get me in the right mind-set for the rest of the day. However, now that those routines are governed by Marloe, our one year old, things are somewhat less predictable, and I have learnt to let go of the importance of routine a little. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. They vary slightly from day to day, depending on whats on the agenda, but in an ideal and average world my morning would be waking up around 6am, do some stretching, then 20 mins of meditation. Around 6:30am Marloe wakes up and we like to cuddle in bed together as a family (shes really into giving kisses at the moment). We get out of bed around 7am and take turns to shower whilst the other one plays with Marloe, makes lemon hot water and preps breakfast. We sit down together for breakfast between 7:30am-8am and have our mornings chats – most of the time theres food throwing involved. -- Do you have any bedtime rituals that help you sleep well? I like to stop any computer work by 9pm, make myself a small hot drink and climb into bed to do some reading – usually self-help or study. I try to sleep by 10pm latest, but sometimes me and my boyfriend just end up chatting about the day until 11pm or midnight… Sustenance -- Describe your typical or ideal meal for each of these: Typically… Breakfast – multi-grain porridge with almond milk, topped with whatever seasonal fruits are around and some nut butter Lunch – quinoa, roast veg, salad, some kraut, some seaweed – usually leftovers Snack – sourdough and avocado, or an apple with cheese /­­ nut butter, whatever I find on my travels Dinner – salmon and veg, or daal /­­ curry with rice, yoghurt and lots of freshly chopped herbs -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? If I have the time, I will make myself a matcha latte in the mornings or for a snack. If we have eggs, maybe I will have an Earl Grey tea or some fresh juice. I only ever drink coffee when I fancy a croissant! Then it would have to be a flat white with fresh almond milk or oat milk.  -- Do you have a sweet tooth? If so, how do you keep it in check? I never used to! But somehow, during pregnancy and since Marloe was born, I have developed a sweet tooth! Maybe its to keep energy up? As the weather is colder now in London, I have been obsessed with searching for the best hot chocolate (always disappointing and not chocolatey enough!). When I get the urge for something sweet, its usually something very specific, not any old sweet thing will suffice, and I will have to go on a hunt for it. Though usually after dinner, I am happy with a piece of raw chocolate from the fridge.  -- 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 try and have a wide and varied diet to keep things in check, and food is the first thing I look to when trying to manage my general wellness. I try and listen to my body, even if sometimes its asking for wine or cake! Usually, it needs just that and feels much better for it. In terms of taking anything else, since pregnancy and the birth of Marloe I have taken a high DHA Omega 3 supplement and probiotics daily (just in case I dont get the chance to eat it in food form). Once a week I will make some water steeped in goji berries, longan (when my mum visits, she will always leave me some) and any dried herbs I have on hand and sip on that. I have some adaptogenics on hand too – chaga, cordyceps, reishi, ashwaghanda, schisandra – but I dont make a habit of taking them everyday, only when I need to. -- What is your approach to feeding your daughter? Do you try to guard her from all unhealthy/­­processed foods, or are you more relaxed about it all? Do you have any advice for parents who want to raise their kids to be comfortable with real, whole foods? For her first year I was a little precious about what I gave her to eat – everything was made at home and organic produce only. I went with baby led weaning which is so messy, anyone who knows me knows I cannot handle mess so this was, and still is, a learning curve for me. But it gives me great pleasure watching Marloe enjoy her food, and try anything I give her. She has days where she is super picky, but generally she is a happy eater. I am more relaxed and realistic about what she consumes now, because I cant always control where we are – she has predominately home made food, but when we are out she will have bits of whatever we are eating, and its fun to watch her try new things! I really recommend baby led weaning. If you read up on it, it makes a lot of sense to get kids to eat real, whole foods this way – who wants to eat mush? It could be anything! Real food looks and tastes much more exciting and it makes them more adventurous with food, and less fussy. Eating together at the table is important to me as well, and for Marloe to have what we are eating – she knows if we have given her a different meal and will shout until we feed her some of ours.  Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I love to fit yoga in when I can and I walk a lot (at a very fast pace), but other than that, its chasing the baby around. -- 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 dont do any form of exercise that I find torturous, such as spin or anything high adrenaline; it doesnt work for me. I enjoy yoga – dynamic or kundalini, and walking in nature a lot.  Beauty -- What is your idea of beauty – external, internal or both? I think if youre comfortable in your own skin, that is beautiful. But for everyone, that could be down to many different factors and it will chop and change with time. Someone who is confident but grounded with integrity – their beauty will shine through. -- What is your skincare approach – face and body? Its pretty simple and not that exciting! I try and dry-brush when I can, I use Dr. Bronners Baby soap for the body, and then after a shower, whilst the body is wet, I will rub a concoction of almond oil, sesame oil and essential oils that I fancy, all over. For my face, I take the day off with coconut oil and rose water (I make my own with 3/­­4 organic rose water and 1/­­4 colloidal silver). For my morning shower, I will use a thin flannel to scrub the face and spray with rose water, followed by a tiny bit of Nucifera, The Balm – a recent find in LA. Its been amazing for the change in weather in the UK.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water, water, water. Not eating so much dairy, wheat and sugar, but consuming more good fats like avocado, coconut and ghee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mum looks so good and youthful, but she has never drank much, never smoked, never wore make-up...thats her trick! I have never smoked, I drink less now naturally, as I am breastfeeding and I’m too busy to do any make-up, so usually a go at the eyelash curlers will do for the day! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I think fitting in meditation everyday greatly reduces stress for me and puts things into perspective. -- If stress cannot be avoided, what are your ways of dealing with it? Acupuncture. Talking it out with my boyfriend and friends. Knowing that ‘this too shall pass’. Treating myself to whatever food and drink I desire (within budget of course).  -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I take Wellness tablets. I make sure to be hydrated and wrap up warm at all times, especially the throat and chest. I make congee or daal, something warming and easy to digest so the body can rest.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? At the moment, I am very much governed by my daughters day to day antics, and I try and fit everything else around her. This does stress me out at times, but then I try and remember to enjoy these first years with her. I am lucky to have this time together with her, because I am freelance. I just try and plan my time carefully (shared iCal helps!), but not everything always goes to plan – which I am learning to let go of.  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? Things generally fall better into place when I take time to be kind to myself, so I just keep reminding myself that self-care is important, especially for a working mum. Setting routines like bed times for myself etc helps with this and saying no to some friends, projects, events etc when you just need the time to sort stuff out, so that everything else can run more smoothly. Obviously there is room for spontaneity, thats what keeps me feeling alive!  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Meditation. Making the time for it. It keeps me feeling focused, rested and puts things into perspective. Its a form of self-care and love for myself, and is incredibly nurturing. I dont always do it every day twice a day, but when I do, it helps immensely. I learnt from Jacqui at The Broad Place in the summer and, hands down, they’re the best teachings of meditation I have come across, because its real and it works.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Its easier said than done, but I try not to stress about it, and just trust the process rather than sit and wallow. Ill meet up with friends and my peers and we chat it out – usually its something that is felt by a few people, and I find that it usually reverberates between similar minds, like theres something going on with the energy around us. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I cant pinpoint one thing, its a zeitgeist thing, its in the air...maybe because we are entering a revolution, the age of Aquarius. I am constantly  inspired and influenced by the people I surround myself with, the internet, social media, so books /­­ movies /­­ classes suggested through those mediums are naturally the ones I gravitate to.  Knowledge -- You co-authored A Simple Table, a beautiful cookbook that focuses on fresh and simple meals. What was the key message that you aimed to communicate with the recipes and lifestyle tips in the book? Thank you. The key message was that everyday nourishment neednt be difficult or a chore. It could be simple acts of kindness to yourself, or simple recipes that dont require crazy expensive ingredients. Its to encourage the reader to explore what makes them feel good inside and out, as everyone is different and there is no one formula. Most of all, it was to enjoy the simple pleasures.  -- Tell us a bit about the fresh almond milk company that you co-founded, The Pressery. What inspired you to start it and what did you learn from having that business? I felt a change in me, and the start of a movement back in 2013 when I became a little disillusioned working in fashion, and more excited about food and drink and the effects it has on us. I have always been a food fanatic, so it was natural for me to explore this familiar and yet unknown territory. My business partner had been feeling the same for a while, so it felt like the right time to launch a small business in something we were both passionate about. I was already making almond milk at home, and after some research we settled on focusing on making the one product the best we could. There is a lot to learn through starting a business from nothing (I was a freelance fashion stylist before that), and building a brand from scratch – we started selling at a market and then got into Selfridges, and I grew the social media following from 0 to 22k organically in 2 years. Ive met many people through the business, with whom I am still good friends now and work with today, as a creative consultant. It was a natural progression for me and I wouldnt be where I am now if it wasnt for The Pressery.  Fun and Inspiration -- What do you do to unwind or treat yourself? I like to have a glass of red wine, make dinner with my boyfriend and possibly have a candle lit bath with Epsom salts and essential oils.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – salt. by Nayyirah Waheed, there is always a piece that speaks to me at any point in my life Song/­­Album – I will never tire of Your Hand In Mine by Explosions In The Sky Movie – In The Mood For Love has been a long favourite – the soundtrack, the colours, the feelings… Piece of Art – anything by Agnes Martin really does feed and soothe my soul, when the exhibition was at the Tate Modern, I went about 5 times! -- What are your favorite places to eat in London? Leilas  for breakfast, Esters  for brunch, Towpath  for lunch, Granger & Co Kings Cross  for work meetings, Violet  for cake and tea, P. Franco  for wine and small dishes and for dinner – Primeur , Campania and Jones , Uchi , Westerns Laundry , Legs , Luca ...too many!  -- We are captivated by Joan Didion’s compact travel packing list . What are some essential objects that would be in yours? – comfy t-shirt and shorts for sleep – current book  – Nucifera The Balm – rose water spray – essential oils to mix – Weleda lip balm – Dr. Bronners Baby soap (which doubles up as shaving foam) – x2 pairs of jeans (one boyfriend, one flares) – x1 sunglasses – x1 rucksack, x1 fancy bag, x1 tote bag – x1 black trousers (usually wide culottes) – x3 different style tees – x1 cashmere sweater – x2 white shirts  – x1 jumpsuit /­­ playsuit  – x1 dress for day or evening – x2 sandals (one Birkenstocks, one Isabel Marant) – x1 trainers – x1 smart shoes (for me, its Doc Martens) – x1 jacket or coat (depending on the destinations temperature) – x1 light cashmere scarf -- Is there anyone you would like to hear from next in this interview series? Id love to hear from Julie from Rudy Jude, Rosa from Cereal Magazine, Serena Mitnik-Miller from General Store and Holly from The Acey. Photos taken by Jessica MacCormick, Emma Lee and Chi San Wan. You might also like... Self-Care Interview Series: Laura Wright Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Ally Walsh .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: Chi San Wan appeared first on Golubka Kitchen.

Easy as Chocolate Pie

November 14 2017 Robin Robertson's Global Vegan Kitchen 

Easy as Chocolate PieThis decadent vegan chocolate pie assembles in minutes. After some time in the fridge, its ready to serve. What can be easier than that? Easy as Chocolate Pie This decadent chocolate pie assembles in minutes. - 12 ounces vegan semisweet chocolate chips - 1/­­4 cup almond milk or other nondairy milk - 1 tablespoon coconut oil - 1/­­2 cup chopped nuts, optional - 1/­­2 cup sweetened dried cranberries, cherries, or blueberries (optional) - 1 vegan chocolate cookie crust ((Keeblers brand is vegan-friendly)) - Chocolate curls or chopped nuts, for garnish - In a saucepan, combine the chocolate chips, almond milk, and coconut oil over medium heat. Cook, stirring until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using, until well combined. - Transfer the chocolate mixture to the crust and spread evenly. Refrigerate for at least 3 hours to firm up before serving. Garnish the top with chocolate curls. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Easy as Chocolate Pie appeared first on Robin Robertson.

Caramel Apple Butter (Vegan)

November 6 2017 Happy Cow veggie blog 

If you’ve got some delicious fall apples sitting in your kitchen, apple butter is a GREAT thing to make with them! Feasting On Fruit has a yummy vegan caramel apple butter recipe that is healthy and easy to make. Fillings, toppings, or a dip — no matter how you use your apple butter, you’re guaranteed to get a cozy fall feeling while snacking on it. Here’s how to whip up your very own batch of delicious apple butter: Read the full recipe here. The post Caramel Apple Butter (Vegan) appeared first on The Veggie Blog.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

Baked Applesauce

October 30 2017 Meatless Monday 

When apples hit their peak season they hardly need any brown sugar to sweeten a rustic applesauce like this one. You neednt even take off the apples skins to enjoy this cinnamon sauce on oatmeal, pancakes or straight from a bowl. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 - a light nonstick cooking spray, for preparing the pan - 8-9 baking apples (3 pounds), cut in half and cored 1/­­4 cup brown sugar 1/­­4 tsp ground cinnamon - pinch of salt - 2 – 3 tablespoons water, if needed Preheat the oven to 375°F. Prepare 2 shallow baking pans with a light layer of nonstick cooking spray. Place the apple halves, cut side down, on the baking sheets and cover tightly with aluminum foil. Bake the apples for about 30-40 minutes, or until tender. Set aside to cool. When the apples are cool enough to handle, slip the fruits from their skins. Place the baked apples back into the pan, scraping any pulp from the peels. Discard the apple skins. While the apples are still warm, mash them with a fork, stirring in the brown sugar, cinnamon a pinch of salt and a bit of water (if needed) to help scrape up any brown bits in the pan and to lighten the texture of the applesauce. Enjoy warm, room temperature or cold. The post Baked Applesauce appeared first on Meatless Monday.

Self-Care Interview Series: Ally Walsh

October 29 2017 Golubka Kitchen 

Self-Care Interview Series: Ally Walsh Ally Walsh is a model and co-founder of Los Angeles-based organic coffee company, Canyon Coffee. Though we’ve never met, we love Ally’s easy-going approach to wellness, her beautiful instagram, and what her and her partner are doing over at Canyon. It’s an all-around girl crush :) In this interview, Ally tells us about her transition from a vegetarian diet to a feel-good, intuitive diet, the tonic she always takes before bed, the books she’s found to be instrumental to her well-being, exercise, beauty, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I love routine, but that probably has a lot do to with the fact that my schedule is constantly changing! I really enjoy my morning routine, waking up early and making coffee at home. But its always nice to switch things up and come back to that. -- What do your mornings look like? If they differ from day to day, describe your ideal morning.  I definitely try to ease into my morning. I used to grab my phone first thing when I woke up--now I keep it out of the bedroom. Instead, the first thing I do when I wake up (on a good day!) is sit upright and do a 20 minute meditation. To me, theres no better way to start off the day. Meditation is always followed by some Canyon Coffee. At home, I typically make a pour-over, which is another little opportunity to be mindful as I start my day. On a day off its so nice to sit outside on the porch with some friends and read and have coffee together. We get the New York Times delivered to our house on Sunday mornings and I could spend the whole day reading and relaxing outside in the sun. Its honestly one of my favorites things to do. If I’m shooting though, or out of town for a job, most days start early and end late. The schedule for modeling is often last minute--I sometimes dont know my schedule until the day or night before. In contrast, its nice to have Canyon, where I make my own schedule. -- Do you have any bedtime rituals that help you sleep well? I make a glass of calm/­­magnesium before bed every night! I take that with me wherever I go--security always pull me aside at the airport to ask about what this white powder is ha :) Aside from magnesium, Ill sometimes make a warm tonic with some ashwaganda. And reading always helps me to fall asleep. I guess I wouldn’t call it a ritual, but I do love watching a show or movie before sleep, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast: I have a cup of black coffee and almond butter or avocado toast with gluten-free bread every morning. Im a creature of habit... I have my favorite go-tos, and Im happy eating them every day. If I have to work super early sometimes i like to make overnight chia seed oatmeal. Ill mix in some oats, chia seeds, almond milk, maca and flax seeds, and then in the morning top it off with some fruit and almond butter. Lunch:  Usually a salad with quinoa, avocado, kimchi, roasted seasonal vegetables, seeds, lemon and different oils like grapeseed, olive, and white wine vinegar. I would also be very happy with just roasted kabocha squash and pesto :) Snack: Cashews, pumpkin seeds, Dates and almond butter, green juice, avocado toast, and currently addicted to Honey Mamas Chocolate! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Well, it kind of comes with starting a coffee company ;) Some people are surprised to learn, though, that I only drink one cup of black coffee in the morning! Thats pretty much it. I cant do too much caffeine. Only on rare occasions, like when Im on vacation, will I have an afternoon espresso or cortado. I was in Copenhagen and Stockholm recently, and fell in love with oatmilk cortados! Definitely pushed my caffeine limit there! -- Do you have a sweet tooth? If so, how do you keep it in check? I honestly don’t! I love raw chocolate, but Im really sensitive to sugar! So Im kind of weird in that I really dont love sweets. -- 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? In addition to magnesium at night (for sleep), Ill take ashwaganda at any time of the day for my adrenals, and probiotics daily. I feel such a difference when I take b12, too. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Yes. Yoga has been such an important practice to me, for years. I usually go to a class a couple times a week. I intersperse that with hiking in the Santa Monica mountains and walks on the beach. -- 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 actually look forward to exercise. I dont really partake in any forms of exercise that arent enjoyable. For example, Ive never really gotten into spinning or boot camp-style workouts. I love getting out in nature for hikes, and I find an hour-and-a-half in the yoga studio to be very meditative. After a long work day, I really look forward to being able to do something nice for my body. Beauty -- What is your idea of beauty – external, internal or both? I really think the most beautiful people are those that feel confident in their skin and are who they want to be--not what society expects them to be. Someone thats naturally comfortable in any setting. As a model, so much emphasis is put on the external, and thats important for a photograph or video. But in person, beauty really does come from within. -- What is your skincare approach – face and body? I think the most important thing for healthy skin is to eat and drink clean. Especially drinking lots of water. As for products, I use the most natural that I can find. I love Earth tu Face, True Botanicals, Osea and Linne! I use oils for moisturizing and just use water to wash my face in the morning. I love using Bodha and CAP Beauty rose water spray, too. Ill try to do a face mask once a week from Wildcare while taking a bath! Its very relaxing :) -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water! I also think getting a good night of sleep is just as important! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Stay hydrated. My mom is 59 & has the most beautiful skin – not one wrinklel! And she swears by drinking lots of water! Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Im trying to get better at this, but acupuncture has been a life saver! Its a place to relax and reset. I see Maria at Elysia Life Care and she is life-changing! I think getting into a regular routine of acupuncture and meditation can help so much with stress. After having a consistent routine with both, you start to notice things that used to stress you or make you upset no longer have the same power or effect on you. You can laugh it off, or just observe it and not be affected by it. -- If stress cannot be avoided, what are your ways of dealing with it? Going on a walk always helps. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Lycopene vitamin C packets, lots of ginger and tea tree oil (usually just put it in my water!) -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This has been a learning process for me, how to balance everything. Modeling, Canyon Coffee, relationship with my partner, my friends, and time for myself. Especially with starting a company with your partner, that start-up grind can be all-consuming because theres always more work you can do! So weve had to learn how to turn off- and make sure to make time for a date night! 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? My goal is to maintain a state of love (as opposed to state of stress, or lack, or anger, etc.). I was lucky to learn from a qi gong master named George Falcon for a couple years before he passed, and I feel like his teachings provided me with tools to help stay in this mindset throughout the stressors and obstacles of daily life. One of the big ones is to take responsibility for our actions and state of being. Its easy for us to blame, to say he, she, or it made me feel this way. But really its our decision. Of course, we sometimes fall out of that consciousness of love. When Im not feeling well, my first step is to take a break. To meditate, listen to a recorded guided meditation of George, go on a walk or a hike. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Ive made different changes throughout my life that have been substantial in terms of my wellness. I stopped eating meat when I was 19, then introduced fish (mainly salmon!) back in years later. Acupuncture has perhaps been the most substantial in helping me maintain balance and wellness. All of these changes or decisions are really informed by just listening to my body. You can get caught up in the mindset and identity of, say, Im vegan. But its important to check in with yourself and ask, Am I feeling good? Is this helping live a balanced and vibrant life? If not, then its important to make a change! -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So many books! If I had to pick two, Id say Anatomy of the Spirit by Caroline Myss and Big Magic by Elizabeth Gilbert. Anatomy really opened me to the power of our bodies to heal and self-nourishment. It helped me connect my mental and spiritual state to my health and well-being. Its a book you can go back to, re-read and continue to learn from over time. Big Magic was instrumental in motivating me to start Canyon Coffee. It made me feel like I had more to give, creatively, and pushed me to start something with a greater purpose. It brought clarity to the creative process for me, breaking it down in a way that makes it approachable and applicable to my own life. Its one of those books that really inspires you to follow your dreams, and what could be more important for self-nourishment? Knowlegde -- You run Canyon Coffee together with your boyfriend, Casey. What was your path to starting your own coffee company? Personally, I was feeling uninspired. I felt like I wasnt making the most of my creativity and talents. Ive always been grateful for my modeling career, but I had also always wanted to start something of my own, and I was feeling that itch. Casey and I had both fallen in love with coffee over the years... through making it at home together and visiting coffee shops in our travels and around LA. Casey actually started working in the coffee industry, and we became friends with a roaster, James. Eventually, our passion for it grew to the point that we had the thought: why not start our own company? It really was a natural culmination. The moment we decided we wanted to do it, we just never looked back. -- What is your process when choosing beans for Canyon Coffee? Are there certain growing practices, flavor profiles, or geographical locations that are important to you? The universal practice of tasting different beans is called cupping. It involves preparing small roasted samples of different beans exactly the same way and trying them at the same time. For Canyon, our parameters narrow down our options. We usually decide on a country first, and then see what organic, seasonal beans grown at high altitudes are available through the network of importers near us in California. Then we order samples, cup, and choose the bean that smells and tastes best to us. High altitude is important because the elevation makes the coffee plant grow slower and put more energy into producing cherries. The slow growth results in cherries (and coffee beans) that are much more flavorful and vibrant. To start Canyon, we focused on Latin American coffees and wanted to find amazing-tasting beans in the chocolatey /­­ caramel flavor profile. We went with beans from Guatemala and Colombia first, because theyre known for these flavor profiles and they have great infrastructure for small coffee producers to process and export their beans. Fun and Inspiration -- What do you do to unwind or treat yourself? I love going to the movies :) And a nice dinner out before or after. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit .. anything from Krishnamurti & Ram Dass Song/­­Album – Paul Simon – Graceland, Feist – Let it Die, Lord Huron – Lonesome Dreams Movie – Beginners Piece of Art – Robert Lango Men In the Cities, Alfred Stieglitz’ Portraits of Georgia OKeeffe -- What are your favorite places to eat in LA? Gjusta/­­ Gjelina, Honey Hi, Amara Kitchen, Pace, Botanica, Necco, Destroyer, Erewhon -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Im actually in the process of moving out of my house right now! Were taking advantage of the end of our lease to do some traveling and try out living in some new neighborhoods. As a result, Im having to put a lot of my stuff in storage. Its been really nice to get rid of a lot of things and simplify to the essentials. But as far as traveling goes, I always have with me.. – new book and magazines – headphones – Jesse Kamm pants – Nikes – journal – Bodha rose water spray – probiotics – magnesium and ashwaganda  – sparkling water – ursa major rings – eye mask – almond butter packets -- Is there anyone you would like to hear from next in this interview series? Emily LAmi of Bodha, and Lacy Phillips at Free & Native! Both these women are a constant inspiration! You might also like... Self-Care Interview Series: Amy Chaplin Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin .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: Ally Walsh appeared first on Golubka Kitchen.

Pumpkin Spice Truffle

October 27 2017 Happy Cow veggie blog 

For a healthier Halloween treat, Feasting On Fruit‘s Pumpkin Spice Truffle checks all the boxes! This yummy vegan recipe contains dates, which helps sweeten the truffles naturally. And of course it’s got pumpkin, to satisfy all your fall pumpkin treat cravings! Here’s how to make these fun little truffles yourself: Read the full recipe here. The post Pumpkin Spice Truffle appeared first on The Veggie Blog.

Carrot Apple Salad

October 23 2017 Meatless Monday 

This salad serves up healthy helpings of immune-boosting vitamins A and C. Serve it with spicy curries for a delightful flavor contrast. This recipe comes to us from Laura Sampson who writes the blog Little House Big Alaska. Serves 4 For the Carrot Apple Salad: - 4 large carrots, peeled - 3 apples, cored, peeled and cut into chunks - 2 teaspoons freshly squeezed lemon juice For the almond vinaigrette: - 2 tablespoons apple cider vinegar - 2 tablespoons honey - 2 tablespoons almond oil To prepare the fruit: In a food processor fitted with the slicing blade, shred the carrots and apples. Transfer to a large mixing bowl and toss with the lemon juice to coat well. To make the almond vinaigrette: Whisk the apple cider vinegar, honey and almond oil together in a small bowl. To complete the Carrot Apple Salad: Pour over the carrots and apples and toss well to coat. The post Carrot Apple Salad appeared first on Meatless Monday.

No-Recipe Cozy Vegan Latte

October 22 2017 Golubka Kitchen 

No-Recipe Cozy Vegan Latte This happens to me pretty much every day at around 3 o’clock, providing that I’m working from home. I get up from my desk, put on the teapot, throw a bunch of things in the blender, whirl it all together, and end up with a cozy and satisfying latte-ish drink that gets me through to dinner time. I don’t drink caffeine anymore, because I’ve always been very sensitive to it, and found that avoiding it altogether really helps with even energy levels (I may have made a few exceptions in Italy :)). But this little ritual takes me back to the days when 3 o’clock meant a cup of really good tea or a matcha. There’s really nothing better. I end up making a different drink every time, based on my mood and the ingredients I have on hand, but the general formula is the same. There’s always something for creaminess, something for flavor, something for an energy boost… So I thought I’d give a ‘no-recipe’ recipe here, as well as a few of my favorite combinations. Midday super-latte making is a really fun routine to add to your day if you’re around a blender, and it’s good for your in a number of ways: it gets you out of the busyness of the day and nudges you to take a break, it’s creative, and the beverage you’ll end up with will likely be good-for-you, warming and tasty. Tahini Hot Chocolate This was one of our most popular recipes last winter. It’s an incredibly satisfying blender hot chocolate that comes together in seconds. Rosemary Hot White Chocolate Another hot chocolate, but this one is a white hot chocolate infused with rosemary. A great case for using cacao butter in drinks, which lends both its chocolatey flavor, as well as a richness and a froth. Spirulina Latte Another blender latte, but this time boosted with all the green benefits of spirulina, without the swampy taste. Chamomile Latte The most grounding and delicious latte to drink before bed. Herbal Mocha with Chicory and Maca Playing off New Orleans-style coffee, this herbal mocha is a great option for those trying to take a break from coffee and missing it dearly. Chicory brings a coffee-like richness, while maca and cacao boost energy. Honey Miso Latte This is basically a golden milk latte, but boosted with the flavor and health benefits of miso and raw honey. I like to drink this one before plane journeys, since miso might be helpful when it comes to countering the radiation we are exposed to on any given flight. Hibiscus Ginger Latte This latte gets is beautiful color and a pleasant sour note in the flavor from steeped hibiscus flowers. Pear Cranberry Chai Any modesty aside, this is the best chai I’ve ever had or made in my life. A great example for how creative you can get with your beverages, this one uses both fruit and a bunch of healing spices to achieve an otherworldly flavor. No-Recipe Vegan Cozy Latte Start With: This is your base liquid, which will determine what other ingredients you will add to your blender. Choose one or a couple. Hot water is a blank canvas, while herbal coffee and tea will give you a base flavor, which you can play off off with your other ingredients. - hot water - chicory coffee or Dandy Blend - tea – herbal, black, green, etc. - hot plant milk – coconut, almond, cashew, oat, etc. Creamy: Add one of these ingredients or a combination of a few of them for a rich, extra-creamy latte, especially important to include if you are just using hot water as the base. - coconut butter - tahini - almond butter/­­cashew butter/­­any other nut butter - tocos - cacao butter Frothy: This is optional if you already have a creamy element, but adding some extra fat to your latte contributes to the most beautiful froth. Also, if your base is something with caffeine like a black or green tea, this will help slow the absorption of caffeine for a more even boost of energy (like in Bulletproof coffee). - Coconut oil/­­MCT oil - Ghee Sweet: Add as much sweetness as you need, tasting as you go. - dates - raw honey - maple syrup - date syrup Flavor: Play off your drink base while adding some flavor. Both cacao powder and turmeric do well in creamy, milky drinks, while spices, herbs and vanilla can be used millions of ways (just see the drink round-up above). - cacao powder - cacao butter - turmeric - other spices like cinnamon, cardamom, nutmeg, ginger - vanilla - herbs - miso Extras & Boosts: My absolute favorite energy-boosting ingredient for drinks is maca powder – it instantly wakes me up and tastes so delicious. But there are a ton of other boosters you can add to your lattes, some ideas below. - maca powder - cacao butter - other adaptogens: chaga, reishi, lion’s mane, cordyceps, ashwagandha - more: pearl powder, tocos, mucura pruriens, spirulina, etc. etc. Blend all your components until frothy and enjoy :) You might also like... Berry Kombucha Float Peach and Zucchini Smoothie Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Honey Miso Latte .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 No-Recipe Cozy Vegan Latte appeared first on Golubka Kitchen.

Celebrate World Food Day by Going Meatless Monday and Eating Local

October 16 2017 Meatless Monday 

Celebrate World Food Day by Going Meatless Monday and Eating LocalToday is World Food Day and one of the best ways to celebrate is to eat local. It seems like the opposite would be true, but supporting local markets is a great way to put money back in the pockets of farmers around the world. Its also a great opportunity to make a great plant-based meal this Meatless Monday! We didnt plan for World Food Day to fall on Meatless Monday, but why not go with it? There are so many reasons to support local farmers on World Food Day. Here are some of the most important ones: o Local farmers are more likely to grow a variety of foods, representing biodiversity and reviving plants that are endangered. That means more flavors and a bigger menu of fruits and vegetables! o Eating local is a great economic choice for local farmers who follow best environmental practices. Buying their products is great for the local economy and healthier for everyone. o Buying food that is available locally means less shipping. That means less fossil fuels used to produce and transport food. In case you needed more incentive to eat locally on World Food Day, Slow Food is giving you another: Beginning today, you can enter the Eat Local Challenge to win a trip to Turin, Italy! Consider it a bonus for doing something great for the worlds farmers. Visit Slow Food to enter to win and accept the Eat Local Challenge! The post Celebrate World Food Day by Going Meatless Monday and Eating Local appeared first on Meatless Monday.

rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo

October 12 2017 hebbar's kitchen 

rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoorava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo with step by step photo and video recipe. laddu recipes are common sweet recipes during festival season and rava laddu is one such sweet recipe. unlike other indian ladoos, it requires only few main ingredients. basically it is prepared with roasted semolina, coconut, sugar and dry fruits. Continue reading rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo at Hebbar's Kitchen.

carrot cake recipe | how to make easy eggless carrot cake recipe

October 7 2017 hebbar's kitchen 

carrot cake recipe | how to make easy eggless carrot cake recipecarrot cake recipe | how to make easy eggless carrot cake recipe with step by step photo and video recipe. there are several ways to prepare this simple and easy carrot cake recipe. one such common way is to prepare with grated carrots added to cake batter. the batter is also added with dry fruits like walnuts, almonds and raisins. Continue reading carrot cake recipe | how to make easy eggless carrot cake recipe at Hebbar's Kitchen.

Pumpkin & Kale Salad + Just Married!

November 9 2017 Green Kitchen Stories 

Pumpkin & Kale Salad + Just Married! Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together - from idea to I do - in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs. We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good! Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know. Lots of love from us! The kids were more interested in the fireplace than the camera ... These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.        This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating. Roasted Pumpkin Salad with Cavolo Nero & Buckwheat Serves 4 1 Hokkaido squash, Kent pumpkin or other small winter squash/­­pumpkin variety 200 g /­­ 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed  1 cup /­­ 250 ml /­­ 170 g raw buckwheat groats, rinsed Dressing 125 ml /­­ 1/­­2 cup olive oil 3 tbsp maple syrup 1-2 lemons, juice + zest 1 cm /­­ 1/­­2 inch fresh ginger, finely grated Sea salt & pepper To serve Pomegranate seeds 1/­­2 cup /­­ 75 g toasted pumpkin seeds 1/­­2 cup /­­ 150 g feta cheese Set the oven to 200°C /­­ 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy! Wedding photos by Johanna Frenkel.

Vegan Pumpkin Cornbread 1 Bowl

November 2 2017 Vegan Richa 

Vegan Pumpkin Cornbread 1 Bowl1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe.  It is the season to plan winter meals and try out some holiday options to plan a menu! Lets start with this soft and delicious cornbread This Pumpkin Cornbread comes together very quickly. The pumpkin and the spices add a wonderful flavor and moistness to it. Just a touch of maple to keep it lightly sweet. It is perfect to snack on as is, and also great made more sweeter or savory. For a sweeter version, add some sugar and add more pumpkin pie spice. Add dried fruit or other additions. For a savory cornbread, reduce the maple, add some garlic powder, nutritional yeast, herbs!  Serve it with chili, soups, or slice thin to make sandwiches. What’s your favorite way to eat cornbread? Continue reading: Vegan Pumpkin Cornbread 1 BowlThe post Vegan Pumpkin Cornbread 1 Bowl appeared first on Vegan Richa.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

Roasted Pumpkin Garlic Lasagna

October 30 2017 Meatless Monday 

Sugar pumpkin is slow roasted with garlic, then seasoned with oregano and sage in this Autumnal lasagna. Roasted garlic, cardamom and nutmeg deepen flavor of the pumpkin ricotta, while dried cranberries and apricots are sprinkled throughout to lend their complimentary fruit flavors. This recipe comes to us from Donna of Apron Strings. Serves 12 - 1 package lasagna noodles - 1 2 pound sugar pumpkin - 2 tablespoons olive oil, divided - 6 cloves garlic, peeled - 15 ounces part skin ricotta cheese - 1 15 ounce can pumpkin puree* - 1 teaspoon cardamom - 1/­­2 teaspoon nutmeg - 10 green onions, thinly sliced - 1 cup dried, sweetened cranberries - 1/­­2 cup dried apricots, diced - 1 tablespoon dried oregano - 1 tablespoon dried sage - 8 ounces lowfat mozzarella cheese, divided - 4 ounces parmesan cheese, grated *please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. Preheat an oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. When water boils, cook lasagna noodles according to package directions, or until al dente. Scoop the seeds and strings out of the pumpkin. Cut the pumpkin flesh into large chunks. Toss with 1 tablespoon of the olive oil and place on a baking sheet, cut size down. Scatter the garlic cloves over the pumpkin pieces. Roast 60-90 minutes, or until the pumpkin begins to brown and is tender when pricked with a fork. Remove from the oven and let cool slightly. Using a fork, smash the garlic cloves together in a medium sized bowl. Add the pumpkin puree, green onions, cardamom and nutmeg to the bowl. Stir together with the fork. When the pumpkin has cooled, remove its skin and cut into smaller cubes. Line a 13 by 11 inch baking dish with a layer of lasagna noodles. Top 1/­­4 of the ricotta garlic mixture and another layer of noodles. Top the 2nd layer of noodles with about 1/­­4 of the ricotta garlic mixture, then 1/­­3 of the cranberries, 1/­­3 of the diced apricot and 1/­­3 of the roasted pumpkin cubes. Season with 1/­­3 of the oregano and sage. Finish the layer with 1/­­3 of the mozzarella and parmesan cheeses. Repeat this layering process 2 more times, or until you are out of noodles, pumpkin, dried fruit, spices and cheeses. Bake for 30-45 minutes, or until the lasagnas edges are browned and bubbling. The post Roasted Pumpkin Garlic Lasagna appeared first on Meatless Monday.

Berbere Roasted Kabocha Squash with Tahini Dill Dressing

October 28 2017 Vegan Richa 

Berbere Roasted Kabocha Squash with Tahini Dill DressingBerbere Roasted Kabocha Squash with Tahini Dill Dressing. Use ohter spice blends of choice. Festive, spiced winter squash. Add cranberries or other dried fruit. Vegan Gluten-free Soy-free Recipe I’ve had a dislike, somewhat ok relationship with most squashes. I had a similar not so like with Tofu in the beginning months of my vegan transition. I started cooking with tofu and learnt to make my versions of dishes with it which helped me choose the method of cooking and the spices and flavors that I like and that helped make it more likeable. I started using squashes in baked goods and now if I make them roasted they usually get spiced liberally. So I am still on a berbere run. Berbere blend is an Ethiopian spice blend and adds amazing flavor however you use it. You can make your own or get some online or from spice shops. You do have to try these roasted winter squash slices with berbere or use garam masala or baharat from my book(I am salivating already thinking of baharat on some roasted veggies). You will be surprised how well they work together. Use a dressing of choice like tahini garlic dill or vegan ranch. The whole squash gets roasted! So no work out needed to slice the raw squash.  We are celebrating the UK Book Launch this week! Giveaway on Facebook here. Continue reading: Berbere Roasted Kabocha Squash with Tahini Dill DressingThe post Berbere Roasted Kabocha Squash with Tahini Dill Dressing appeared first on Vegan Richa.

Chocolate Chip Cookie Dough Bites

October 25 2017 Golubka Kitchen 

Chocolate Chip Cookie Dough Bites This post was created in Partnership with Nuts.com Coming to you with my favorite, easy treat as of late. Though the desserts section of our recipe index has plenty of bar recipes of all kinds (check out our lemon bars, ‘twix’ bars, matcha lime bars, etc.), I can’t stop coming back to them as one of my favorite dessert formats. These cookie dough ones are a little different though – they are shaped into perfectly indulgent, bite-sized treats. They are: made with pantry ingredients, low-maintenance in preparation, gluten-free and vegan, and they really do taste like cookie dough! Since the concept of eating raw cookie dough is non-existent where I come from, I was very skeptical when I first found out about it some years ago. My mind was quickly changed when I tried one of the crazy Ben & Jerry’s flavors involving chunks of cookie dough, dispersed throughout their ice cream. I get it now. I really do. Our cookie dough is a bit less indulgent and more nourishing than the average, but still tastes rich and perfectly decadent. It’s made with flours that are okay to eat in their raw form – almond (made of just almonds) and coconut (made of coconut pulp), and the buttery element comes from tahini or cashew butter. Once mixed with a bit of coconut oil, maple syrup and cacao nibs, it’s remarkable how much the stuff actually tastes like chocolate chip cookie dough. Add a coating of tahini chocolate to that, and you’re in business. I haven’t yet met anyone who wasn’t immediately impressed by these bites. All the ingredients for this recipe come straight from my favorite online bulk foods shop, Nuts.com. Though we often talk about them on this blog, I never tire of marveling at their amazing selection. It’s true bulk food heaven. They also take real pride in the quality of their ingredients, and it really shows. I haven’t been able to find juicier dried fruit anywhere else. AND they roast their nuts the same day they are shipped! I love seeing that type of care put into businesses, and I’m always grateful to have Nuts.com as a sponsor. Hope you’ll give these bites a try! Chocolate Chip Cookie Dough Bites   Print Ingredients for the chocolate chip cookie dough ½ cup almond flour ½ cup coconut flour generous pinch of sea salt 1 tablespoon maca powder (optional) ½ cup tahini, cashew butter, or a mixture of both 2 tablespoons coconut oil 2-3 tablespoons maple syrup ¼ cup cacao nibs for the chocolate layer ½ cup dark chocolate chips 1-2 tablespoons tahini or cashew butter 1 tablespoon coconut oil 1 tablespoon maca powder (optional) Instructions to make the chocolate chip cookie dough Prepare an 8 x 8 square dish and line it with parchment paper, extending the edges up the sides for easy removal later on. Combine the almond and coconut flours with the salt, maca powder, if using, tahini/­­cashew butter, coconut oil, and maple syrup in a food processor. Mix until well-combined. Transfer the mixture to a bowl and fold in the cacao nibs. You can also mix all the ingredients by hand in a bowl. Press the cookie dough mixture into the bottom of the lined dish to create an even layer. to make the chocolate layer and assemble Melt the chocolate chips on a double boiler. With the heat still on, add in the tahini/­­cashew butter, coconut oil, and maca, if using. Stir everything together until smooth and turn off the heat. Pour the chocolate mixture over the cookie dough layer in the baking dish. Spread into an even layer with a spoon. Place the dish into the refrigerator for at least 20 minutes, or until the chocolate layer is hardened. Lift the cookie out of the dish, using the extended sides of the parchment paper, and place it onto a cutting board. Start by cutting the cookie in half lengthwise and crosswise with a sharp knife. Then continue cutting each piece in half until you have 1 cookie dough bites. Alternatively, make them any shape or size you want. Enjoy! 3.5.3226 You might also like... Asian Flavoured Veggie Burgers with Asparagus Fries Rooibos Poached Pear Tart Versatile Mung Dal Stew with Healing Spices Roasted Yellow Plum and Rosemary Popsicles .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 Chocolate Chip Cookie Dough Bites appeared first on Golubka Kitchen.

Cherry Chocolate Banana Shake

October 23 2017 Meatless Monday 

Chocolate and cherries are a classic combination, but when better to execute it than on Meatless Monday morning? This ice cool breakfast shake is a surefire way to wake up feeling refreshed. This recipe comes to us from Lisa of Barefoot in Her Kitchen. Serves 3 -  1/­­2 cup ice - 1 banana, peeled - 10 cherries, pitted - 1 heaping tablespoon unsweetened cocoa powder - 1 teaspoon agave nectar* -  1/­­2 cup rice or soy milk - or -  1/­­2 cup nonfat milk - 1 1/­­2 cup ice cold water - 1 teaspoon chocolate flavored whey protein** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional. Found in health food stores. If you are not using the chocolate whey protein, double the cocoa powder and agave nectar in the smoothies.   Place the ice in a tall blender or pitcher if youre using a hand mixer. Add the banana, cherries, cocoa, agave nectar, milk, water and whey protein if using. If you are not using the whey protein, double the amount of cocoa and agave. If youre using a blender, pulse briefly until the mixture is somewhat crushed, but not pureed. If youre using a hand mixer, pulse the mixer in an up and down motion until the ice is smashed and the fruit begins to soften and blend, but the mixture is not liquefied. After mixture is blended, cover the cup or pitcher and shake distribute the ice and fruit evenly. Serves immediately and enjoy. The post Cherry Chocolate Banana Shake appeared first on Meatless Monday.

paneer kheer recipe | paneer payasam | paneer dessert recipes

October 19 2017 hebbar's kitchen 

paneer kheer recipe | paneer payasam | paneer dessert recipespaneer kheer recipe | paneer payasam | paneer dessert recipes with step by step photo and video recipe. the texture and taste has a strong resemblance to basundi or rabri but still has a unique flavour of crumbled paneer. paneer payasam is typically garnished and served with fried dry fruits like almonds and cashews with some raisin toppings. Continue reading paneer kheer recipe | paneer payasam | paneer dessert recipes at Hebbar's Kitchen.

Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa

October 16 2017 Meatless Monday 

Quinoa is a superstar. With no gluten yet high in protein, its a perfect grain. Its also sneaky, making sure it touches just about every ingredient in the salad so that with every forkful you get a sprinkling or more of quinoa. Hey! it says, You cant ignore me! And who would want to? Here it blends perfectly with honey, dill, fruity olive oil, briny olives, sweet cherry tomatoes, earthy roasted peppers, and creamy, crumbly feta cheese. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian.  Makes 4 servings - 1 cup red quinoa - 1 pound red bell peppers, sliced thin - 1 pound yellow bell peppers, sliced thin - 1/­­4 cup honey - 1/­­3 cup olive oil - 1 pint cherry tomatoes, halved - 4 ounces crumbled feta cheese - 3 tablespoons chopped dill - 1/­­4 cup chopped Italian parsley - 1/­­4 cup chopped Kalamata olives - 1/­­2 cup arugula - Salt and pepper - Olive oil Bring a large pot of water, 2 to 3 quarts, to a boil and add a touch of salt. Pour in quinoa and boil for 6 to 8 minutes. Turn off the heat and let sit for 3 minutes, then drain. While quinoa is cooking, heat a sauté pan on high heat. Add peppers to the pan and cook for 1 minutes. Toss and cook for another minute. Turn off the heat and add a touch of olive oil. Season with salt and pepper and toss for 30 seconds. Let sit in the pan for 2 minutes, and then transfer to a plate to cool. Mix the honey and olive oil in a large bowl. Add the tomatoes, feta, dill, parsley, and olives. Toss to combine. Once peppers have cooled to close to room temperature, add to the large bowl along with the arugula and quinoa. Season with salt and pepper and an additional drizzle of olive oil to bring everything together. From Fabios 30-Minute Italian by Fabio Viviani; published by St. Martins Press. Copyright (C)2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 32-33. Photo by Matt Armendariz. The post Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa appeared first on Meatless Monday.

Apple Cranberry Oatmeal Bread

October 9 2017 Meatless Monday 

Applesauce and oatmeal are the basis of this hearty breakfast bread. Those breakfast flavors come together with cinnamon, cloves and dried cranberries, topped with a brown sugar nut streusel. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 For the nut streusal: - 1/­­4 cup light brown sugar - 1/­­4 cup walnuts or pecans, chopped - 1/­­4 teaspoon ground cinnamon For the Apple Cranberry Oatmeal Bread: - 2 eggs - 1 1/­­4 cups unsweetened applesauce - 1/­­3 cup canola oil - 1/­­4 cup plain yogurt - 1 1/­­4 cup all purpose flour - 1/­­2 cup sugar - 1 1/­­2 teaspoons baking powder - 3/­­4 teaspoon cinnamon - 1/­­2 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­4 teaspoon ground nutmeg - pinch ground cloves - 1/­­4 cup dried cranberries - 1/­­4 cup raisins - 1 cup old fashioned oats Preheat an oven to 350 degrees. Prepare a loaf pan with a light layer of butter and flour. Toss the brown sugar, nuts and cinnamon together in a small bowl. Set aside. Whisk the eggs, sugar, applesauce, oil and yogurt together in a medium bowl. Whisk the flour, baking powder, cinnamon, baking soda, cinnamon, salt, nutmeg and cloves together in a separate large bowl. Stir in the oats. Toss the dried cranberries and raisins with 1/­­2 teaspoon of the flour mixture in a separate small bowl. Set aside. Pour the wet ingredients over the dry and fold with a spatula until just combined, taking care not to over mix. Fold in the fried fruit, taking care to ensure the fruit is evenly distributed in the batter. Pour the batter into the prepared loaf pan. Scatter the nut streusel mixture over the top, pressing it into the batter with your fingers. Place the loaf pan in the oven and bake 50-60 minutes, or until a sharp knife comes out clean. Cool for 10 minutes, then run a knife along the edges. Invert the loaf onto a plate, cut into slices and enjoy! The post Apple Cranberry Oatmeal Bread appeared first on Meatless Monday.

Wild Beets – Santa Gertrudis Ibiza

October 4 2017 Happy Cow veggie blog 

Santa Gertrudis de Fruitera is a village located in the geographic heart of Ibiza. The village is seen as the center for foodies because of the many restaurants and shops with organic produce. Santa Gertrudis, short for Santa Gertrudis de Fruitera, is also called the culinary heart of Ibiza. In and around Santa Gertrudis, various organic products are grown and sold. Santa Gertrudis is truly is a lovely Ibiza style village, but the main reason for our visit was a great vegan restaurant called Wild Beets. Wild Beets was founded by Cliff Grubin as a natural progression from his juice bar. He has spent much of his life investigating, researching and experimenting with food in a quest to live an aware and healthy life. Cliff designed Wild Beets as a place where people can experience healthy choices and find out more about veganism without sacrificing flavour and enjoyment. Wild Beets is a place for conscious eating - and, of course, they serve up deliciousness too! The menu is completely vegan and gluten-free, with several raw dishes. One review online stated: In 14 days we have eaten here 14 times. We varied between breakfast and lunch. Super food … and nice people. What […] The post Wild Beets – Santa Gertrudis Ibiza appeared first on The Veggie Blog.


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