gift - vegetarian recipes

Try it! You will enjoy it!

Schezwan paneer recipe | paneer schezwan | schezwan chilli paneer

Mayonnaise pasta recipe | mayo pasta salad | pasta salad with mayo

Gobi Pakoras (Crispy Cauliflower Fritters)

Full of Veggies Minestrone Soup










gift vegetarian recipes

Nariyal Burfi (Coconut Fudge)

October 7 2018 Manjula's kitchen 

Nariyal Burfi (Coconut Fudge) (adsbygoogle = window.adsbygoogle || []).push({}); Nariyal Burfi (Coconut Fudge) Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.  - 1-3/­­4 cup milk - 3/­­4 cup coconut powder - 1/­­2 cup sugar - 1/­­8 tsp cardamom powder - 4 tsp butter - 1 Tbsp pistachios sliced -  Soak the coconut in boiling milk for about 30 minutes. -  In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan. -  After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn. - Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color. - Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency. - Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios. - Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 squares. Notes Caramelizing the sugar adds a very unique taste to Burfi, something every one talk about. Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares. You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews,    The post Nariyal Burfi (Coconut Fudge) appeared first on Manjula's Kitchen.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

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

Free Ebook! Simply Vibrant Drinks

September 17 2018 Golubka Kitchen 

Free Ebook! Simply Vibrant Drinks Hi! We made a free ebook for you! It’s been a little over two months since our new cookbook came out and we are still overflowing with gratitude for all those who bought the book and have been cooking from it. After three years of hard work on the manuscript, seeing your plant-powered creations under #simplyvibrantcookbook is seriously one of the most fulfilling bits of our days. Another amazing part of this whole thing is reading your reviews. It’s no secret that reviews are incredibly important to authors. The more reviews a book has, the more credibility it has on websites like Amazon, which then go on to show it to more people. Our ultimate goal is to help more people discover delicious ways of cooking with plants, and every review is a step towards that. This is all to say that every little bit helps, and that we are endlessly thankful to you for leaving a review for Simply Vibrant, or even for considering to do it in the future. We knew we couldnt thank you enough with words alone, so we created our version of a thank you card: an ebook with seven of our favorite, vibrant drinks of all time that aren’t published anywhere else. Weve got you covered on everything from refreshing thirst-quenchers, to rich, cozy lattes, and dessert-inspired smoothies. See below to learn how to claim your free Simply Vibrant Drinks ebook and to see a preview of the drinks within. clockwise from the right: Black Rice and Mint Horchata, Beet Velvet Latte, Golden Macaroon Milkshake, Key Lime Pie Smoothie How to Claim Your Free Simply Vibrant Drinks Ebook 1) If you have a copy of Simply Vibrant, leave an honest review of any length on Amazon. Click here for the listing, or if you live somewhere other than the U.S., feel free to leave it on your country’s respective Amazon like Amazon.ca, Amazon.co.uk, etc. If you got the book from somewhere other than Amazon (bookstore, gift from a friend, etc.), make sure to note where you got the book, since you won’t have the ‘verified purchase’ badge. If you already left a review before we posted this, proceed to step 2! 2) Take a screenshot of your review on your phone or computer. 3) Email the screen shot to us: hello@golubkakitchen.com 4) We will reply to your email with a Simply Vibrant Drinks download link. Please allow us 12 hours to reply. That’s it :) clockwise from the right: Blueberry Hibiscus Agua Fresca, Basil Lemonade, Nettle Latte, and a line-up The post Free Ebook! Simply Vibrant Drinks appeared first on Golubka Kitchen.

Vegan Herb Frittata (Kuku Sabzi)

September 5 2018 Golubka Kitchen 

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

Kichadi: The Realistic Reset

January 16 2018 My New Roots 

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

Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan

December 20 2017 Vegan Richa 

Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or SaucepanKhichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan. Easy Lentil Rice Soup with Veggies.  Gift the jar full of lentils,, rice and spices. Empty into a pot with veggies of choice. Easy Weekday Dinner.  Vegan Gluten-free Soy-free Nut-free Recipe. Tis the time to wrap up some fun gifts and this one is a must. When I made this jar, I thought, hey its khichdi, it is a super simple recipe. People can possibly just throw it all together at home within minute. But when its right there in the jar, it is as simple as putting it in the instant pot (pressure cooker) or saucepan with water and just a short wait to a fabulous meal. Khichdi or Kitchari is soup or dal and rice preparation that usually is very lightly spiced and served as light meal when you are sick or just to give the tummy a break.  The basic version is slightly bland with just 1 or 2 spices and kept so to be a light meal. You can add different spices, some vegetables, tomato etc to make it a hearty meal. The basic version is in my first book, green moong and brown rice version on the blog.  This bottled up kitchari makes a great gift. You will want to make and eat lots of kitchari after the big holiday meals and the jar makes it a 5 minute job. Empty contents in an Instant pot which you may have received as a gift or saucepan, add whatever veggies you like or not, add water and done! Serve as is or with some chutneys or papadum/­­crackers. Continue reading: Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or SaucepanThe post Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan appeared first on Vegan Richa.

Vegan Gluten free Christmas Cake – Fruit Cake

December 18 2017 Vegan Richa 

Vegan Gluten free Christmas Cake – Fruit CakeVegan Gluten free Christmas Cake Fruit Cake full of nuts, dried fruits, candied ginger. Soft, Flavorful and great for gifting. Vegan Soyfree Recipe.  I am not sure why fruit cakes have a bad rap. They used to be a treat we would wait for around Christmas. Soft, Sweet, full of fun stuff for us kids I guess. Maybe we just lucked out with a fabulous bakery. I make versions of my Spelt spiced fruit cake if not baking a load of cookies every year. This version is adapted from spelt flour version. I use almond flour and rice flour to keep it gluten-free. The cake keeps well refrigerated for a few weeks if you use liquor or a week with orange juice. Serve as is or with a bourbon/­­rum glaze! Add nuts or seeds that you like, some dates, apricots, cherries. I also added some roasted sunflower seeds and chia seeds, so the cake is also great to snack on. Continue reading: Vegan Gluten free Christmas Cake – Fruit CakeThe post Vegan Gluten free Christmas Cake – Fruit Cake appeared first on Vegan Richa.

Vegetable Korma – Creamy Indian Korma Recipe No Onion Garlic

December 10 2017 Vegan Richa 

Vegetable Korma – Creamy Indian Korma Recipe No Onion GarlicVegetable Korma – Veggies in Spiced Ginger Chile Sauce. Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free  Can be made nut-free. No Onion No Garlic Recipe. Instant pot option Weekends always have me craving Indian food, so here is this quick Korma Sauce with vegetables of choice.  There are several different types of kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. This korma sauce is a simple sauce made with whole spices, ginger and chili and then thickened with cashews. The sauce does not use onion and garlic as is used is many korma sauces. Some regional cuisines in India do not include certain root veggies like onion and garlic, or allium. This delicious and easy sauce has a similar flavor punch of my restaurant style Navratan korma sauce (from my first book), but simpler and without any onion and garlic. Use whichever whole spices you have and Use other nuts or coconut as sub for cashews. Lets get to this delicious Clean up the fridge Veggie Korma. Also in other news, get both my books on Kindle Matchbook DEAL, ebook version 88% off for only 2.99 on amazon US, when you get the print copy. If you already bought the print copy at any time past or present (for yourself or for gifting), you get this deal too! Head to the book page and it will automatically show you the deal if you have a print copy order in your account. Take the ebook with you on kindle, computer or your phone!Continue reading: Vegetable Korma – Creamy Indian Korma Recipe No Onion GarlicThe post Vegetable Korma – Creamy Indian Korma Recipe No Onion Garlic appeared first on Vegan Richa.

Vegan Chocolate Macadamia Truffles with Coconut

December 5 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Chocolate Macadamia Truffles with Coconut When you love chocolate, macadamia nuts, and coconut, theres only one thing to do - make these decadently delicious truffles. Chocolate Macadamia Truffles with Coconut are great for holiday gift giving, and they’re a terrific addition to dessert trays at parties, too! Chocolate Macadamia Truffles with Coconut When you love chocolate, macadamia nuts, and coconut, ?theres only one thing to do - make these decadently delicious truffles. - 1 1/­­3 cups shredded unsweetened coconut - 1/­­3 cup semisweet vegan chocolate chips - 1/­­3 cup macadamia butter - 3 tablespoons coconut milk - 2/­­3 cup confectioners sugar - Finely chop the coconut by pulsing it in a food processor. Set aside. - Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/­­2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy. - Place the chocolate mixture, sugar, and 1/­­3 cup of the reserved coconut into a food processor and process until well combined. - Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Vegan Chocolate Macadamia Truffles with Coconut appeared first on Robin Robertson.

Black Bean Truffles

November 30 2017 Veganpassion 

Black Bean Truffles The best gift you can give someone is something home-made. With this black bean truffles you are going to please everyone the health freak just as the sweets lover. Making truffles from black beans might not be the first thing that pops in mind when thinking about a delicious treat but trust me they're worth a try! Makes 25 truffles Ingredients: 1 can /­­ 4 cups (250g) cooked black beans 2 tbsp (25g) oats 4 tbsp (40g) cocoa 4 tbsp coconut blossom sugar 2 tbsp (60g) coconut oil Cocao powder for coating Rinse the black beans. Grind oats, cocoa and coconut blossom sugar in your mixer. Add in melted coconut oil and beans and mix until it forms into a smooth batter. Form 25 truffles, toss them in cocoa powder and store in an airtight container to prevent from getting dry.

Favorite Plant-Based Holiday Recipes

November 21 2017 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.

Travel Notes: Italy (Rome and the Amalfi Coast)

October 19 2017 Golubka Kitchen 

Travel Notes: Italy (Rome and the Amalfi Coast) We went to Italy earlier this month and visited the Amalfi Coast and Rome. Having visited the Abruzzo region a few years ago, I continue to be amazed at how different Italy is from region to region. They are almost like separate, tiny countries. It was a great trip – we lucked out with the weather, all our extensive train, plane, bus and boat journeys went pretty smoothly, and we got to see so many breathtaking things. The only complaint we had is a classic one – not enough time there. Below are some photos from the trip, as well as some notes and suggestions that we hope will be useful to future travelers :) Amafli Coast Our first impression was that this is an amazingly beautiful area that’s been completely overrun by tourism. That being said, there are still ways to enjoy it less like a tourist and more like a visitor, and it’s honestly so breathtaking that it’s very worth the visit. We stayed in Vettica, a quiet village right next to Amalfi, in a tiny Airbnb with a big terrace overlooking the cliffs and the sea. For us, it was the best of both worlds. We saw close to no tourists in Vettica, and instead got to see how people lead their lives in such an amazing setting. We watched locals going to church, to the market, feeding their cats, and being completely unaffected by the copious amounts of stairs in their cliffside neighborhoods (we were out of breath every time). Yet Amalfi was close enough (still a 45 minute walk or a stressful bus ride, but totally doable) that we had access to the boats and buses that shuttle people to Capri, Positano, and other beautiful places on the coast. It was really nice to have some distance from Amalfi, because it’s incredibly crowded with tour groups on any given day, but you have to go through it to get pretty much anywhere on the coast. Capri Once we got to Capri, we were wishing that we could spend the night there. There’s so much to do and it’s so incredibly beautiful. Take the chairlift up to Monte Solaro, the highest peak, to see the insane panorama that opens up. Walk around both Capri and Anacapri. Capri is better for partying and Anacapri – for quiet walks on tiny streets. Visit the Church of San Michele in Anacapri to see the intricate, hand-painted floor. Eat torta caprese and caprese sandwiches in the spirit of true tourism :) A complete must is a visit to the Villa San Michele, a villa built by Axel Munthe, the Swedish physician and author. Munthe was a collector of classical artifacts, so the whole villa is tastefully decorated by objects from the antiquity, some of which were found right on site during the construction of the villa. There is a lush garden, a breathtaking panorama of the island and the sea, and every inch of the place is pristine and photogenic. Positano Although Positano is an incredibly beautiful town with stunning architecture, we concluded that we would have been better off having a second day in Capri instead of coming here. The reason: it is swamped with tourists and touristy shops in a way that feels quite forced and concentrated (Capri, though also very touristy, had a more spread out feel). Maybe we went to the wrong places? If you have more than four days on the Amalfi coast, which is all we had, we would still recommend coming here. It also largely depends on your goals for your travels, of course :) Ravello We went here mainly because the host of our favorite Russian travel show visited the town in one of the episodes, and it looked totally breathtaking. Ravello is a town very high in the mountains, and the bus ride up took us on some of the tightest serpentines we’ve ever seen. The views from the top are the pay off, and the air feels different – very much like the freshest mountain air. Another beautiful villa to visit is the Villa Cimbrone in Ravello, full of ancient structures, fountains, sculptures, a beautiful garden and yet another breathtaking panorama. Food We were surprised to learn that the region is actually not known for its food, and finding a good, authentic meal isn’t easy because large amounts of tourists equal large amounts of tourist trap restaurants. It is Italy however, where even bad food is decent. We did manage to find some gems, but Rome really took the prize over Amalfi in the culinary department. Here are a few favorites: Pizzeria Da Nino, Conca dei Marini A charming, small restaurant in the town neighboring Vettica, with home-cooked food and a super charming owner (Nino!) that greets you at the door and is easy to understand even when you don’t speak a word of Italian. Go for the fresh-made pasta. Al Pesce d’Oro, Vettica A restaurant at a bed and breakfast in Vettica with good pizza. We went for the zucchini and squash blossom one and were pleasantly surprised at how solid and tasty it was. Da Ferdinando, Positano An outdoor restaurant right on the beach in Positano, with a really fun atmosphere and tasty dishes. La Vecchia Cantina, Ravello When visiting Ravello, lunch presented itself as a problem, because we didn’t research anything beforehand. We wandered off the central square and into this restaurant, and ended up having a pretty solid meal with very nice service. Bar Ferraro, Anacapri Went here when visiting Capri to try the mandatory torta caprese. It was very good, and so were the little frozen ricotta shortbread cookies. Rome We are so completely in love with Rome. We only had three days there, which is nothing! It was hard to cover everything we wanted, but we tried our best. We stayed in a really cool Airbnb near Campo de Fiori, which is a centrally located square that’s busy at all times of the day. Luckily, our actual location was on a very quiet, narrow street, so it was the best of both worlds. We visited the main historic sites (the Forum, Colosseum, Pantheon etc.), as well as the Jewish Ghetto, Trastevere, Testaccio and Monti. Below are some favorites. Sites The obvious: the Forum, the Colosseum, Ponte Sant’Angelo, Piazza del Popolo, Piazza Navona, the Pantheon. Even though the Pantheon was incredibly crowded, it was still super impressive. This inscription on Raphael’s burial is still in my mind: ‘Here lies Raphael, by whom nature herself feared to be outdone while he lived, and when he died, feared that she herself would die.‘ Wow. Churches: Santa Maria del Popolo, Santa Maria Sopra Minerva, San Luigi dei Francesi, Santa Maria in Trastevere, it’s endless really :) Food La Montecarlo A really fun place that serves Roman-style thin crust pizza and more, crowded with locals at any given time. They casually line each new customer’s table with white paper in place of a tablecloth, and write out the check on the paper at the end of the meal, from memory. The service is fast and efficient. We liked the super thin-crusted pizza (endless topping options), the pesto pasta and mushroom pasta, and of course, the arancini (fried rice balls served as an app). Roscioli If you’ve ever watched any food & travel shows about Rome, chances are Roscioli was featured as a mecca for everything delicious in the center of the city. Roscioli has a whole cluster of eateries right near Campo de Fiori: a deli/­­restaurant, a cafe with a coffee counter and bite-sized pastries, a bakery, and a full-on pizza restaurant called Emma. The coffee at the cafe is excellent. At the bakery, get any of the delicious by-the-slice pizzas that they are putting out all day, as well as the bread. We liked the bread so much, we smuggled a loaf home in our luggage. If you go to Emma, definitely try the pizza, since it’s the specialty there, and apparently a whole lot of effort went into developing the pizza dough recipe. If you go to the restaurant/­­deli, Katie Parla has some great advice on navigating the menu there. Antico Forno Cordella (or Urbani) If you find yourself in the Jewish Ghetto in the morning or afternoon, stop in here for a slice of their delicious, thin and crispy pizza rossa. Pianostrada A fun dinner place with neat decor and a more modern, deconstructed take on Roman classics. Urbana 47 If you go to the Colosseum, you might as well stop here for lunch, as it’s about a 10 minute walk away. They focus on local and seasonal ingredients, and we really loved every pasta dish we ordered here. (Thank you Pauline for the recommendation!) Sant’Eustacchio il Caffe We really enjoyed sitting at an outside table here with a cappuccino and a cornetti (both very good), watching the morning world go by. Go here on your way to the Pantheon and/­­or Piazza Navona, both are super close. Don’t miss the church Sant’Eustachio that’s right there, with a beautifully sculpted deer head on the facade. Volpetti If you are in the mood to visit a serious deli, check out Volpetti in Testaccio. They carry an overwhelming amount of cheeses, meats, olives, marinated veggies, pizza by the slice, and fried snacks. They are also able to vacuum wrap anything you buy, so that you can put the stuff in your luggage with little fear of it being taken away at the airport. Sack Food Another really interesting delicatessen that carries really unusual cheeses and meats. If you are anything like us and gift food as travel gifts to your omnivore friends, this place is great. You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Travel Notes: Chicago Market Berry Salad and a New York Weekend Saveur Magazine Best Food Blog Awards, Golubka in Special Interest .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 Travel Notes: Italy (Rome and the Amalfi Coast) appeared first on Golubka Kitchen.

Raw Vegan Ferrero Rocher

June 28 2017 Happy Cow veggie blog 

Did you know there’s an easy way to recreate the beloved (and unfortunately not vegan) Ferrero Rocher chocolate candy into a much healthier, vegan-friendly version? Tess Begg came up with a fun recipe for whipping up some of these tasty treats in no time flat. Now you can indulge in some delicious chocolate anytime your sweet tooth is calling! Or they are great to make as a gift for someone you care about ? Here’s how it’s done: Read the full recipe in the video description here. The post Raw Vegan Ferrero Rocher appeared first on The Veggie Blog.

#truelovetuesdays – Meet Skye!

March 21 2017 Vegie Head 

This weeks star is the gorgeous Skye! She’s a 3 year old Staffy with the most beautiful eyes… Staffy’s are well known to be affectionate, great with people of all ages, playful, fun loving, and happy! They’ve got a huge smile that’s gifted to anyone they meet! Skye is n... The post #truelovetuesdays – Meet Skye! appeared first on Vegie Head.

Khasta Mathri - Indian Savory Crackers

August 26 2018 Manjula's kitchen 

Khasta Mathri - Indian Savory Crackers (adsbygoogle = window.adsbygoogle || []).push({}); Khasta Mathri – Indian Savory Crackers Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift. - 1 cup all-purpose flour (maida or plain flour) - 2 Tbsp sooji (semolina flour) - 1/­­2 tsp salt - 1/­­4 tsp black pepper (crushed) - 1/­­4 tsp cumin seeds (jeera) - 2 Tbsp oil (canola or vegetable oil) - 1/­­2 cup chilled water - 2 drops lemon juice - oil to fry -  Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil. - Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. -  Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14. - Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying. - Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. -  Fry mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil Suggestions Serve the Khasta Mathri with cranberry pickle, or Chatpata Aloo Khasta Mathris can be stored for a couple of months in airtight containers. If the mathris are cooked on high heat, they will be soft.   The post Khasta Mathri – Indian Savory Crackers appeared first on Manjula's Kitchen.

Self-Care Interview Series: Lauren Haynes

January 1 2018 Golubka Kitchen 

Self-Care Interview Series: Lauren Haynes Lauren Haynes is a folk herbalist, medicine maker, plant enthusiast, and the founder of Wooden Spoon Herbs, a small apothecary line based in the Appalachian mountains. Take a look at Lauren’s shop offerings, and you’ll be immersed in a world of plant-powered tinctures, salves, oxymels, and teas, each one more magical than the other. In this interview, Lauren tells us about self-care as a form of self-respect, kindness as a form of beauty, her favorite plants for stress, beauty, and colds (and more!), the importance of sourcing her ingredients locally and working with what’s available, as well as exercise, sustenance, inspiration, procrastination, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Oh, open and free, absolutely. Since I work from home, things end up being pretty routine: tea, emails, breakfast. But if I have my way I love to see how the day unfolds uninhibited. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. Most mornings start with a hot tea or something creamy with raw milk and occasionally marshmallows. I check and return emails first thing, then Ill meditate and make some breakfast and get to work. On lazier mornings well go into the small town nearby and eat eggs benedict and read the paper. -- Do you have any bedtime rituals that help you sleep well? My new favorite nighttime tool is the Flux app for my computer. It gradually turns your screen from blue light to orange with the arc of the day, so the blue light doesnt deter melatonin production come bedtime. Other than that, just reading a great book until my eyes get tired. Living out in the county where its dark and quiet helps me sleep soundly every night. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – smoked salmon omelette with sauteéd greens Lunch – egg salad sandwich with a bowl of good soup Snack – fruit or hummus or a little chocolate Dinner – soul food: pinto beans, cornbread, a baked sweet potato and collard greens, topped with hot sauce and ferments and a slice of blue cheese -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink tea most mornings. Sometimes matcha or Earl Grey, or sometimes just ginger and lemon balm, to ground and calm myself before a hectic day. -- Do you have a sweet tooth? If so, how do you keep it in check? Um... yes, check. I have a major sweet tooth and Lilys stevia-sweetened chocolate bars save my life. -- 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? Right now my regimen includes fish oil, Mothers Best beef liver pills, a tincture of medicinal mushrooms, and evening primrose oil. I also love using lymphatic herbs steeped in vinegar throughout the year. Every spring I steep whatever edible herbs are coming up naturally in raw apple cider vinegar: plantain, violet leaf, dead nettle, dandelion greens, chickweed and cleavers. That lasts me all year and keeps me feeling vital, just a spoonful a day. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I try to exercise but if I have a full schedule its the first thing I cut out. I live on a tract of wilderness, so walking a few miles a day is super easy and I do that interspersed with yoga when Im feeling too tired to get outside. -- 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? A little bit of both! Its definitely hard to make the time for it since I work from home and just go, go, go. I definitely find walking in the woods pleasurable, so that keeps me motivated to exercise. I cant even imagine going to a gym... Maybe someday. Exercise is something Im starting to get excited about. Beauty -- What is your idea of beauty – external, internal or both? True beauty is when someone makes you feel like your soul is illuminated by the way that they treat you. Thats what is beautiful to me. If I want external beauty, Ill just scroll Instagram for a bit, you know? But true kindness is actual beauty. -- What is your skincare approach – face and body? Laidback is how I would describe my skincare routine. See also: erratic. I use a rosewater and witch hazel toner daily (Poppy & Someday), followed by a blend of rosehip and carrot seed oil (Zizia Botanicals). Sometimes I use a gentle rose quartz scrub on my face (Aquarian Soul), followed by oil cleansing, but usually Im pretty lowkey. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! Nettle and alfalfa infusions, and also evening primrose oil internally. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Drink tons of water, sleep as much as you can, and wear red lipstick. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Consistent routines are hard for me, but I am constantly checking in to make sure I dont get overwhelmed by stress, even if that means five minutes of yoga in the middle of the day. -- If stress cannot be avoided, what are your ways of dealing with it? I really love regular acupuncture treatments and massage, as well as daily meditation and moxibustion. Calming teas that ease tension, like ginger and chamomile. Also just goofing off as much as I can get away with. You cant be silly and stressed at the same time. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? My first line of defense is a few dropperfuls of fire cider. I make one called Sunshine Cider with turmeric and rosehips, but my friend Gretchen made me some with habanero peppers and that always helps me stay on the right side of health. Fire cider, a shot of elderberry syrup and then some red root tincture, an amazing lymphatic herb that relieves a sore throat. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? They definitely bleed together, as I work from home and run my business with my partner. I try to take the weekends off and get out of the house daily to break up the work mode, even if its just a drive to the post office. Luckily, I love my work because its a huge part of my life. 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? Honestly, mindfulness is key. Just checking in with myself constantly to see how Im feeling, why Im feeling that way and what I need. I just take little tea or chocolate breaks or go put some sun on my face or make a nourishing meal. A hot shower if Im feeling cold. Self massage if Im feeling anxious. Shutting the computer if Im getting tired. And making time for the little things that make me happy, like reading a book. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Cleaning up my diet was key for me in resolving a lot of health issues. In college I was just eating garbage and drinking alcohol and doing all the teenage things. Once I realized that youre literally what you eat, and started treating my body with respect, a lot shifted for me. I really feel like that small change helped align me with the path Im on now, which is 100% what Im supposed to be doing. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Im usually brimming with ideas and running myself ragged trying to make them all happen, so if I struggle with anything its occasional procrastination. Usually this looks like doing the easier things on my to-do list before the hard-hitting work chores, which isnt such a bad thing. I just kind of let myself have some slower times, because I work really hard. I may sip tea and pull tarot cards and then eventually get a burst of energy. Or sometimes I do nothing for like two full days. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So, so many. I love The Gift of Healing Herbs by Robin Rose Bennett and Wild Fermentation by Sandor Katz, as well as so many books from the 70s by obscure hippies and natural living advocates. Living on the Earth by Alicia Bay Laurel, for example. Knowledge -- What was your path to studying herbology and founding Wooden Spoon Herbs? I came to herbs when looking for a path to self-sufficiency. I romanticized living off the land, providing all that I would need for myself through my connection to the earth. And thats basically how it happened. I got all the books I could find about herbalism, read them, and started making herbal remedies. I started selling them slowly and it just kind of took off. Then I got to put my business hat on and thats been such a rewarding challenge. -- Can you talk a little bit about your decision to work only with herbs native to your home region of Appalachia? Theres so much to say about this. When I started opening my eyes to the bounty that surrounded me, it struck me as absurd to order herbs from suppliers that sourced from the far corners of the earth, when we had so many of the same herbs that could be sourced from the bioregion of Appalachia. For example, why am I going to order nettle that comes from Croatia when my friend has an acre of it on her farm? And no offense to Croatia or the herbalists that use those sources, but it just wasnt for me. I saw the opportunity to create a righteous supply chain and source from local farmers and forage my materials. To this day I still source directly from small organic farms around the country. Appalachias medicinal herbs are legendary: ginseng, goldenseal, bloodroot. People from all over the world use these herbs exclusively. And many of the herbs used in Traditional Chinese Medicine grow in Appalachia, because when the continents were Pangea parts of what is now China and parts of Appalachia were the same land. The geography of these regions is still very similar, and that is really special. So I wanted to learn about these plants for myself, because they are my neighbors and we share the same space. Not to mention that my family has been on this land for at least five generations, probably more. Its my most recent ancestral tradition, and I think its really important to learn about the traditions of your own ancestors so that youre not co-opting someone elses. Our pasts are precious. Finally, I believe in slow, local medicine for the same reasons I believe in slow, local foods – because theyre more potent and they taste better. -- What are some of your best-selling products and what herbs is your customer most excited about at the moment? My bestsellers are the Anxiety Ally, Brain Tonic, Moontime Magic and Migraine Melter tinctures. Elderberry Sumac Syrup is always a hit, as well as the Golden Cocoa (adaptogenic golden milk meets hot chocolate). I also have some new, more esoteric offerings based on the elements, and the Spirit one has been selling really well. I think my customers are just always after herbs that ground and expand the spirit, which is super beautiful. That and herbs for stress, always. Fun and Inspiration -- What is something you are particularly excited about at the moment?  Podcasts! All the podcasts: Medicine Stories, Thats So Retrograde, So You Wanna Be A Witch, Being Boss. That and the color cobalt blue. -- What do you do to unwind or treat yourself? I love seeking out hot springs, getting massages and acupuncture, going to the movies with my partner and eating at good restaurants. In the summer, swimming in the river behind my house and lying in the sun. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Caravan by Stephen Gaskin Song/­­Album – Tried So Hard by Gene Clark Piece of art – the entire Motherpeace tarot deck -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? My favorite mohair cardigan, a striped shirt, high-waisted leggings and denim, Poppy & Somedays Gypsy Rose Toner, whatever books Im reading, a notebook and Uniball pen, magazines, calming tinctures, bagged tea, thermos, Ricardo Medina botines, charcoal toothbrush -- Is there anyone you would like to hear from next in this interview series? Jess Fuery, Beatrice Valenzuela, Shiva Rose, the founders of Cap Beauty, Ashley Neese, Connie Matisse of East Fork Pottery, jeweler Annika Kaplan, Erica Chidi Cohen, Rachel Craven, Beth Kirby of Local Milk, Rachel Budde of Fat and the Moon, Kristen Dilley of Nightingale Acupuncture, and, naturally, Ilana Glazer Photos by Beth Kirby and Lauren Haynes You might also like... Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Chi San Wan .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: Lauren Haynes appeared first on Golubka Kitchen.

Moon Milk & 2018 Moon Phase Calendar Giveaway

December 20 2017 Golubka Kitchen 

Moon Milk & 2018 Moon Phase Calendar Giveaway Hey friends, we made a 2018 lunar phase calendar that’s as much an art print as it is a calendar (it’s for sale here!), and we are giving away three of them in this post. Read on for giveaway details. We’ve always had a fascination with the cosmos, especially the moon, and over the years we’ve learned to notice how it influences our mind (it really does!). When I was a little girl, I often had a hard time sleeping during the full moon, though I was otherwise a great sleeper. I would feel awake and hyper, with my mind going into overdrive with endless thoughts and ideas. This is when my grandma would make me valerian tea, and I sipped on it until I could finally fall asleep. Nowadays, instead of the valerian, I drink something by the magical name of moon milk to chill out during the full moon, and that recipe is below. The more I study the moon, the less I’m surprised by the fact that the full moon has the tendency to disrupt my sleep. The moon has a profound effect on the Earth. We all know that it creates tides, but it also affects the speed at which the Earth spins around its axis, impacts the growth of seeds and plants, influences the behavior of animals, and some even theorize that life on earth would appear at a later time without the moon’s gravity. It’s a powerful energy that has an effect on us all. The next time you have a chance to look at the night sky, take a minute to notice the moon and what it looks like. You may learn something about the state of your own mindset. New Moon energy generally signifies new beginnings, and it’s a good time to go inward and find clarity. Meanwhile, the Full Moon often delivers heightened creative energy and intensified emotions. The phases in between the New and Full moons have their own characteristics as well. It’s all endlessly fascinating. Whether you are in the know about all the moon happenings or not, we think you will love our moon phase calendar. The calendars come in two colors, and each one is 18″ x 24″ in size. They are printed by hand at Sawtooth Editions in Providence, RI on 320 gsm Coventry Rag paper, which is the cr?me de la cr?me of fine art paper. The calendar indicates every full and new moon in 2018, as well as all the phases in between. We poured our hearts into the design, and tried to make a really cool object that also happens to be useful, and will look great on any wall. It would make for a very nice New Year gift :) 2018 is a really special year in terms of moon events, too. The year will start off with a Supermoon at the beginning of January, followed by another Supermoon at the end of the same month. Both January and March will have two full moons. The second full moon in a month is called a Blue Moon, and it’s an incredibly rare event, as the name suggests. On January 31st, there will be a Full Lunar Eclipse, as well as a Supermoon that’s also a Blue Moon (!). Because we have two Blue Moons in January and March, February will be without a full moon, an occurrence sometimes called the Black Moon. Another Full Lunar Eclipse will then occur at the end of July. Now on to the moon milk! The main goal of this drink is to calm and soothe, and you can drink it before bed on any day, it doesn’t just have to be during the Full Moon. I often change up the ingredients depending on how I feel, and my moon milk is not always pink (sometimes it’s yellow, other times it’s white), but there are a few ingredients that remain constant. Let’s break those down: nutmeg is a natural sleep aid, ashwagandha is an adaptogen proven to help deal with stress, cardamom and ginger are great for digestion, ghee/­­coconut oil are full of healthy fats. That whole cocktail will tuck you into bed relaxed and supported. Beet powder, though optional, is a superfood in its own right, full of antioxidants and more, but if you don’t have beet powder, try adding the same amount of ground turmeric to your moon milk. You’ll color your drink a beautiful golden color and get all of turmeric’s anti-inflammatory benefits. G I V E A W A Y: We are giving away 3 lunar phase calendars to our readers worldwide. The winners will get to choose the color of the calendar they’ll receive. To enter the giveaway, leave a comment here telling us about your favorite sleep aid drink, or how the moon affects you personally, until January 1st, 2018. Moon Milk   Print Serves: 1 Ingredients your favorite cups worth of plant milk 3-4 cardamom pods - outer green shells removed ¼ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon ashwagandha ¼ teaspoon nutmeg 1 teaspoon ghee or coconut oil ¼ teaspoon beet powder or turmeric Instructions Warm up the plant milk in a small saucepan over medium high heat until hot but not boiling. Pour the hot plant milk into a high-speed blender. Add the rest of the ingredients to the blender, and blend on high speed until smooth and frothy. Enjoy right away. 3.5.3226 You might also like... Almond Milk and Almond Pulp Cookies Quick Persimmon Eggnog Sweet Potato Buckwheat Snack Bars with Cardamom Strawberry Cardamom Milk .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 Moon Milk & 2018 Moon Phase Calendar Giveaway appeared first on Golubka Kitchen.

Holiday Gift Ideas from Meatless Monday!

December 18 2017 Meatless Monday 

Holiday Gift Ideas from Meatless Monday!This holiday season, let Meatless Monday help you make your gift-giving a little bit easier. If you know someone who has been resolving to eat healthier or give something back to the planet, here are a few items to help them get started. Books: Reducetarian by Brian Kateman Perfect for someone who is hungry to find out more about why its a good idea to reduce meat consumption. Reducetarian contains over 70 essays by a group of experts and influential thinkers (including Meatless Monday founder Sid Lerner) who offer up several reasons why eating a more plant-based diet will save our health and the health of the planet. It also includes 40 meatless and reduced-meat recipes by Pat Crocker. MeatLess by Kristie Middleton As a senior food policy director at The Human Society of the United States, Middleton offers her expertise on reducing the amount of animal products you consume whether you are a passionate meat-lover or vegan-curious. MeatLess includes recipes, tips, swaps, and guidance on how to eat less meat and more plants. The Plant-Powered Diet by Sharon Palmer Palmers book encourages the shift towards plant-based meals by putting produce at the center of the plate. She shares a wealth of information about the benefits of whole grains, healthy fats, balanced nutrition, and seasoning with herbs and spices. Her book also debunks many common myths, asserting that its possible to get healthy food on the road and adequate protein from meatless meals. What the Fork Are You Eating? by Stefanie Sacks Long-time Meatless Monday friend Stephanie Sacks identifies the most offensive ingredients in our food and shows how we can cut (or at least minimize) them from our diets. The book is an overview of whats really in your food and contains an action plan with 50 delicious recipes. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition by Mark Bittman Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. This fall, Bittman released a new edition which includes new recipes and information about the benefits of reducing meat consumption. 30-Minute Italian by Fabio Viviani The Top Chef Fan Favorite released a new cookbook this past spring that includes simple, meat-free meals with an Italian spin. If you know someone who wants to try Meatless Monday but is short on time, 30-Minute Italian is a great pick! PNW Veg by Kim O’Donnel As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. While not a strict vegetarian herself, she was excited to find that it wasnt just easy to eat vegetarian in the land of the geoduck and the Dungeness crab, it was extraordinary. 28-Day Plant-Powered Health Reboot by Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD Written by Registered Dietitians Jessica Jones and Wendy Lopez of the blog Food Heaven Made Easy, this new cookbook has four weeks of breakfasts, lunches, and dinners that are all purely plant-based. Made with health - and not dieting - in mind, Jones and Lopez outline a completely customizable menu of meals that put the focus on rebooting the body with balanced meals without animal proteins. Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson Food blogger Nina Olsson (Nourish Atelier) released Bowls of Goodness this year, a celebration of simple, delicious, and undeniably healthy meals in bowls, all of which are vegetarian. In addition to giving bowls a boost, Bowls of Goodness acknowledges the history of bowls tracing back to our most ancient human ancestors. And what better food to put in bowls than the healthiest, prettiest produce and grains? Love Thy Legumes by Sonali Suratkar Nutritionist and Johns Hopkins graduate Sonali Suratkar is using her first cookbook to celebrate legumes and educate people on how they may improve blood sugar, assist in weight loss, and ease the digestive system. With tons of recipes and beautiful pictures, Suratkar is sure to entice any reader curious about one of the healthiest plant-based food varieties! Read It Before You Eat It: Taking You from Label to Table by Bonnie Taub-Dix, RDN If you ever wanted to take a registered dietary nutritionist with you when you went food shopping, this is the only book youll need. Bonnie Taub-Dix, RDN provides easy-to-understand information about deciphering food labels and balancing your daily meals. When you go shopping for Meatless Monday, take this book with you to ensure that you only cook with the best ingredients. Delivery Services: Veestro While Veestro is a big hit with vegans and vegetarians, its hugely popular with people who still eat meat, making them an ideal delivery service for Meatless Monday. Introduce your friends and family to Veestro with a gift card so they can taste a new kind of fast dinner! HelloFresh Another health-focused delivery service with a vegetarian plan, HelloFresh is also offering gift cards so busy families looking for a plant-based change for dinner can try a meal before making a commitment to a subscription. GrubHub Do you know a takeout addict? Sometimes its great to have a prepared meal delivered fast. GrubHub provides easy delivery from vegetarian restaurants (and restaurants with vegetarian offerings). With a gift card, you can say Dinners on me on Meatless Monday. The post Holiday Gift Ideas from Meatless Monday! appeared first on Meatless Monday.

Gingerbread Biscotti (Vegan & Gluten-Free)

December 6 2017 Happy Cow veggie blog 

Here’s a treat from Something Vegan that will really get you in the holiday spirit — gingerbread biscotti! This crunchy, sweet snack goes perfectly with a nice mug of hot cocoa or coffee. It’s also an easy food to send as a gift to someone you love! We love that Something Vegan not only made this vegan, but also gluten-free. This recipe is a definite crowd pleaser! Check out the video below to see how to make your very own gingerbread biscotti: Read the full recipe in the video description here. The post Gingerbread Biscotti (Vegan & Gluten-Free) appeared first on The Veggie Blog.

Vegan Cowboy Cookies Mix in a Jar

December 4 2017 Vegan Richa 

Vegan Cowboy Cookies Mix in a JarVegan Cowboy Cookies Mix makes great Jar gifts for the Holiday Season. Layer oats, flour, coconut, chocolate sugar and pecans. Mix, add applesauce and oil, and bake. 1 Bowl Coconut Oatmeal Pecan Chocolate Chip Cookies Vegan Recipe Can be gluten-free. It’s time to whip up food gifts, meet up with friends, cook together and spend the long (and generally wet out here) cold evenings by the fireplace. As much as I love Summer and long days, a bit of slow down and catch up is helpful to recharge for the new year. Lets start up some jar gifts with these warm, buttery, chewy vegan Cowboy cookies. These Coconut, Oatmeal, chocolate chip cookies are super tasty and make a great mix to gift. Layer everything nicely in a jar. To Bake, empty into a bowl, add applesauce and oil, chill, shape and bake. I am wondering why it took me so long to make these cookies. They are just the right amount of chewy, fun, delicious and also make great snack cookies.  Use small flaked coconut to make the cookies less chewy and less crumbly. The mix can keep for months!Continue reading: Vegan Cowboy Cookies Mix in a JarThe post Vegan Cowboy Cookies Mix in a Jar appeared first on Vegan Richa.

Too-Easy Chocolate-Peanut Butter Fudge

November 28 2017 Robin Robertson's Global Vegan Kitchen 

Too-Easy Chocolate-Peanut Butter FudgeThis Chocolate-Peanut Butter Fudge is too easy not to make on a regular basis! It firms up quickly, so be sure to get it into the pan right away. For a soy-free fudge, use a soy-free vegan butter. Too-Easy Chocolate-Peanut Butter Fudge This fudge is too easy not to make on a regular basis! - 8 ounces semisweet vegan chocolate. coarsely chopped, or vegan chocolate chips - 1 cup peanut butter - 1/­­2 cup vegan butter - 1 cup confectioners sugar - 1 teaspoon vanilla extract - Lightly grease an 8-inch square baking pan. - Place the chocolate, peanut butter, and butter in a heatproof bowl and set it over a saucepan of simmering water, stirring until the chocolate melts and the mixture is smooth. - Turn off the heat. Whisk in the sugar and vanilla until smooth and well blended. - Scrape the mixture into the prepared pan and cool until firm. Cut into 1 1/­­2-inch squares. Keep refrigerated. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.   The post Too-Easy Chocolate-Peanut Butter Fudge appeared first on Robin Robertson.

Self-Care Interview Series: Lacy Phillips

November 12 2017 Golubka Kitchen 

Self-Care Interview Series: Lacy Phillips Lacy Phillips is an LA-based manifestation advisor and founder of the blog Free & Native, an amazing resource for all things to do with emotional and physical wellbeing. Lacy’s manifestation approach is truly unique and rooted in psychology just as much as it’s based on spirituality. With her clients, she focuses on pinpointing the true self, which ultimately leads to the discovery of one’s personal freedom. We’ve been reading Free & Native for years, and it’s opened our eyes to so many new ideas – from the concept of self-worth, to the recipe for the nettle and raspberry leaf infusion that helps our hair grow like crazy. In this interview, Lacy tells us about her favorite transformative supplement as of late, her number one cold cure, exercising smart not hard, as well as her morning and bedtime routines, her approach to beauty and stress, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I LOVE routine. But when I have a free day, I’ll only schedule one or two things tops because I love the freedom to do whatever I want or process in my head all day alone. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. My mornings are pretty much the same. Right now, when I wake up, I sip my Chinese herbs, bone broth with gelatin, and then I have breakfast (always within an hour of waking because I’ve suffered from endocrine and blood sugar issues). That usually looks like sprouted GF oatmeal with honey and almond butter – something that I could NEVER do in the past until I had some massive healing on my endocrine and blood sugar issues, for I would have had to have animal protein to keep my blood sugar stable. It was quite a fete when I didn’t need to do that anymore. I credit all of this to my healer Anthony Cahill in LA. -- Do you have any bedtime rituals that help you sleep well? Yes, as you’re probably gathering my endocrine and hormones are very sensitive. So a rule that I had to implement in our house is no screens in the bedroom after 9p. And all screens are always on F.lux or “nighttime mode” to do away with blue light, which was severely messing with my melatonin production. Instead, I light beeswax candles in the room to suggest that red/­­orange sunset light that produces melatonin. Nightly I also practice Haley Wood’s nighttime intuitive cleansing and lymph massage technique. And I’ll usually take some time out to get quiet and grateful for the day. I’m religious about my sleep cycle which is 10p-6a. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Sprouted oatmeal or a scramble with ferments or leftovers Lunch – Leftovers or I’ve gotten terrible at ordering lunch and dinner lately which usually consists of Honey Hi, Cafe Gratitude, Dune, Botanica, Sage Bistro… Snack – Usually a smoothie in the summer or a tonic in the winter -- Do you partake in caffeine? Because of my adrenals, I had to kiss caffeine goodbye four years ago. Along with cacao and sugar. I know, what’s the point of living? Thank God for bananas and avocado. -- Do you have a sweet tooth? If so, how do you keep it in check? I do when I’m extra estrogenic (estrogen dominant), which is typical for those with endocrine issues. I’m pretty good about getting that balanced now, but I can always tell when I’ve gone too estrogenic because I get very anxious and I crave a lot of sugar. Due to giving up sugar, for me, a treat is usually a date with almond butter or a smoothie. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful to your energy level and general wellness? Oh man, it’s long. So I drink three teas a day from raw herbs prescribed to me by my acupuncturist Dr. Dao, and a supplement that has been transformative for me lately is Gold Genesis which Shiva Rose gifted me. Those are the two universal ones that can benefit everyone. However, the others are genuinely tailored to my issues based on blood work. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do. Three times a week I do HIIT, cardio three days a week, and I’m just now starting to do pilates and yoga again. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset to keep up with it?  I do. But I don’t kill myself with it. I can only exercise 20 mins a day, or I tax my adrenals, so I’m very gentle with all of them. I’m all for exercise smart, not hard. Beauty -- What is your idea of beauty – external, internal or both? Completely internal. In my work with my clients, it’s all about raising your subconscious worth to project magnetism. There is indeed nothing more radiant or prosperous. -- What is your skincare approach – face and body? Uncomplicated and hypernatural! Less is more. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Absolutely! My hair started growing like crack when I began swapping water for nettle herbal infusions in search of all of those bio-available minerals and vitamins. Herbal infusions, to me, are a real beauty secret that not enough people do! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. It’s interesting. I grew up with a mom that is very tough, androgynous and Irish. She washes her face once a week with Ivory soap. Skincare wasn’t something I was taught. I had to go out and learn. I think I’ve tried it all in the wellness realm now, and I do have to say that since my skin is extra dry two factors have been transformative: cleansing with oil and using a washcloth to wipe it off, which also exfoliates. Stress, etc. -- Do you practice any consistent routines to avoid stress? The BIGGEST is Vedic Meditation twice a day, which I learned from Jac of The Broad Place. Second is the reprogramming techniques that I teach my clients and community. Third has been Gold Genesis as it’s loaded with adaptogens. -- If stress cannot be avoided, what are your ways of dealing with it? Saying no to outside events or invitations so that I can be alone to gather my energy and ground. A lot of inward moments. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The truth – which works every single time – the moment I feel even the slightest, I do a coffee enema, then I hop right in bed and rest. Without fail, I always wake up the next morning healthy since I flushed the liver and drained the lymph. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? I do. I’m getting MUCH better at it. This next year, I’m cutting back immensely on one-on-one energy and making my offerings more accessible to everyone through new digital options which are much more affordable. Such as my UNBLOCKED classes and my entire Manifestation Formula and Reprogramming Video Workshop launching in mid-December. Motivation -- Describe the actions you take or mindset you try to tap into to stay on track with your self-care practice and being nice to yourself? Well, a lot of it has to do with my Manifestation work. So much of that is welcoming our darkness, looking at the patterns showing up in our lives, using it as a map to get into our subconscious limiting beliefs, and shifting those to get closer to our authentic essence which is our genuinely magnetic state. I’m the person that’s like, Oh wow, I’m so excited that these “issues” are showing up. Because I know exactly what to do with them and how they will turn into magnificent opportunities that connect me with what I’m calling in. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Working for myself. Only saying yes to what feels right. It’s what creates balance for me. And it took me a loooooonnnnggg time to get here. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I get out in the world and find it again. At galleries, in garments, weaves, cinema, literature… There’s more than I can consume in this lifetime. Always something. And I pull from it all. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Life experiences. They are what allowed me to discover my manifestation formula, which is hinged on self-worth = your manifestation. Knowledge -- What was your path to starting Free & Native and creating your manifestation formula? They were rather parallel. At the same time I said I’d never work for another person again, was the exact year that I threw away all of the superstitions that I head learned through New Age manifestation culture (and I had explored it all). I realized I was an incredible manifestor but never in the ways that those books and teachings suggested. And I also realized that I was worth more than I was being treated in previous jobs. I tossed them both away and decided to follow and note what works for me when. And here we are today. -- In your practice, you put a lot of emphasis on raising one’s self-worth and expanding beliefs. Why are those such key points in your formula? I realized that anytime I wouldn’t accept being small anymore, and then I wouldn’t settle for the small opportunities coming in after, while doing work on myself, bam my manifestations would come through. It all finally channeled through to me. The entire process. And I finally realized that The Universe’s only intention for us is to grow into our whole, authentic selves. Everything it does or gives us, good or bad, is to keep us on that trajectory. The gift that I realized I have is channeling those messages, and my claircognizance ability to spot energetic patterns. The third gift I have is taking the abstractness of energetic patterns and boiling them down into actionable steps and work. And now after helping hundreds of people and seeing result after result, I realized why I had to suffer through loads of superstitions and life-struggles. -- You seem to seamlessly marry psychology and spirituality in your work. Can you speak a bit about how you are able to achieve this balance? Absolutely. I always say manifestation is very easy; we’re complicated. We manifest from our subconscious beliefs rather than our thoughts. I always joke in my workshops by saying, “if only we were that powerful (manifesting from our thoughts). We think in such polarity all day long; our lives would look like a shit show.” Psychology is a means to our subconscious. Accessing it and shifting it. -- Are there any books that you recommend that are in line with your manifestation formula? I wish there was! This is a question I get all the time. In fact, I never intended to write a book, but I’m having to now as it just simply doesn’t exist. Fun and Inspiration -- What do you do to unwind or treat yourself? Watch TV shows. We are avid show bingers. It’s one of the only ways that I can thoroughly check out as I’m so Aquarius and vata. I just transport to another world and completely disconnect with all the pressure I’m responsible for in this one. -- A book/­­song/­­movie/­­piece of art to feed the soul: Right now… Book – The Awakened Family Song/­­Album – Alice Coltrane, “Om Shanti” Movie – Lady Bird Art – Ryan Snow -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? A cozy wool sweater, boots, jeans, Gold Genesis, eye mask, and a book. -- Is there anyone you would like to hear from next in this interview series? Shiva Rose and Meredith Baird. Photos courtesy of Free & Native and Serafina LoGiacco. You might also like... Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Ally Walsh Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Renee Byrd .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: Lacy Phillips appeared first on Golubka Kitchen.

how to celebrate diwali festival | eco friendly diwali festival information

October 17 2017 hebbar's kitchen 

how to celebrate diwali festival | eco friendly diwali festival informationcelebrating diwali festival does not have to be all about spending huge amount on crackers and expensive gifts, but instead one can always use innovative and homemade ways to do the house! it can be completely eco friendly and it can be fun too. Continue reading how to celebrate diwali festival | eco friendly diwali festival information at Hebbar's Kitchen.

Contest 2017 April - Paneer Appetizer or Side Dish

April 1 2017 Manjula's kitchen 

Contest 2017 April - Paneer Appetizer or Side Dish For this month’s contest, I am looking for an amazing appetizer or side dish using Paneer as main ingredient. See below for details on the contest for this month: Specific Rules for this Month - The recipe must be for an Appetizer or Side Dish. - The main ingredient must be Paneer (which is Indian Cheese). You can use store bought Paneer or you can follow my recipe for How to Make Paneer to make it at home. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. General Guidelines In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Submission Details - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please use the contest submission form at the bottom of this page to send your recipe. DO NOT email the recipe as you may have done in previous contests. If you submit more than one recipe, only the first recipe will be considered. - You must also send original photo(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is April 23rd, 2017. - The winner will be featured on the homepage with the new recipe and a link to their website (if provided). 1st Prize: $150 gift certificate from Amazon.com 1st Runner up: $75 gift certificate from Amazon.com 2nd Runner up: $75 gift certificate from Amazon.com **Anyone can join this contest** Please use the form below to submit your recipe for this months contest: * indicates required field Your Name:* Recipe Name:* Your Email Address:* Country:* Enter Your Recipe Here:* Recipe Photo:* Acceptable file types: doc,docx,pdf,txt,gif,jpg,jpeg,png. Maximum file size: 1mb. CAPTCHA Code:* The post Contest 2017 April – Paneer Appetizer or Side Dish appeared first on Manjula's Kitchen.

Heart Donuts for Valentine's Day

February 14 2017 Veganpassion 

Heart Donuts for Valentine's Day Valentine's Day aside, food just tastest so much better heart shaped. And the shape definitely conjure a smile on your loved ones faces. Cookies, cupcakes and today super moist donuts. DOHONUTS!!! And they taste as good as they look. They're a good idea for Mother's Day as well or as a gift for friends. Who wouldn't bite into those handmade heart shaped donuts?? Makes 6 big and 8 small donuts. Preparation time: 30 minutes Dough prove time: 60 minutes Ingredients: 3 cups spelt flour 1/­­4 cup + 1 tbsp. raw cane sugar 1 tbsp. vanilla sugar 1/­­2 tsp. salt 1/­­2 yeast cube 1 cup dairy-free milk 2 tbsp. + 2 tsp. oil Besides: 4 cups oil 1/­­2 cup + 2 tbsp. sugar 1/­­2 tsp. cinnamon or 3/­­4 cup chocolate glazing In a mixing bowl mix together flour, sugar, vanilla sugar and salt. Crumble yeast cube and dissolve it in lukewarm milk. Form a whole into the flour mixture and put in the yeast then add dairy-free milk and oil. With a dough hook knead the dough for 10 minutes until it's soft. Form dough into a ball and sprinkle flour on it. Let the dough prove for one hour. Sprinkle flour on a work top and roll the dogh out to a size of 1,5 cm. Cut out the hearts and put them on a baking sheet with baking paper. You can use a cardboard if you don't have any cutter. Cover the dough hearts with a kitchen towel and let them prove for 30 minutes. In an plate mix sugar and cinnamon. Heat up the oil in a small pot. Be careful with the hot oil. Carefully put the donuts into the oil bath and deep-fry them on each side for 15-20 seconds. With a big fork pull out the donuts. Let the donuts drip off on a kitchen paper. Put the small donuts in the sugar cinnamon mixture. Put the big donuts on a cooling rack. Melt the chocolate in a bain-marie and put it on top of the donuts. Sprinkle with sugar decorations.


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