ginger root - vegetarian recipes

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ginger root vegetarian recipes

Turmeric Carrot Muffins with Chia & Coconut

April 23 2017 Vegan Richa 

Turmeric Carrot Muffins with Chia & CoconutTurmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option.  These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.  These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below. Continue reading: Turmeric Carrot Muffins with Chia & CoconutThe post Turmeric Carrot Muffins with Chia & Coconut appeared first on Vegan Richa.

Turmeric Carrot Muffins

April 23 2017 Vegan Richa 

Turmeric Carrot MuffinsTurmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option. These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.  These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below. Continue reading: Turmeric Carrot MuffinsThe post Turmeric Carrot Muffins appeared first on Vegan Richa.

Pear Cranberry Chai

October 30 2016 Golubka Kitchen 

Pear Cranberry Chai Are you guys dressing up for Halloween? I’m not, but Paloma is going to be John Lennon circa 1974 (the rest of her friends are princesses). Yep, the Beatles obsession is as strong as ever. Right now, John is the absolute favorite. 1980 (year of his death) is the WORST number, not to be spoken in the house, and she’s been know to put on Imagine and cry to it more than a few times. And this is an otherwise cheerful, happy kid too. Crazy! Anyways, whether you are participating in this weekend’s spooky activities or not, maybe you can consider treating yourself with this seriously autumnal chai, or better yet, plan to serve it at some sort of holiday occasion. I’m confident your guests will be blown away. As far as I can recall, this is the best chai I’ve ever tried. Besides all the required, invigorating spices, this one is infused with fresh pears and cranberries, which add lovely flavor and a tiny hint of sourness. It’s a bit sweet, spicy, gingery and creamy. And if you are wondering what I do with all the leftover stewed pears, I blend them into a pear sauce and spoon it onto all kinds of dishes. There are some weekend links after the jump. Have a nice one :) Protein, Iron, Calcium – I’ve been finding Gena’s articles about protein/­­iron/­­calcium-rich plant food combinations so helpful Urban Moonshine – I’ve been taking these digestive bitters before almost every meal and have really noticed a difference. Highly recommended if you have any mild issues with digestion or even as a blood sugar stabilizing aid. Also, want to make this Happy Belly Seed Mix soon. Sophie Buhai’s New Jewelry Collection – the photos! Exceptional Advice from Anthony Bourdain’s New Book – please never change Tony .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 Pear Cranberry Chai appeared first on Golubka Kitchen.

Pear Cranberry Chai – Holiday Recipe Month

October 30 2016 Golubka Kitchen 

Pear Cranberry Chai – Holiday Recipe Month Are you guys dressing up for Halloween? I’m not, but Paloma is going to be John Lennon circa 1974 (the rest of her friends are princesses). Yep, the Beatles obsession is as strong as ever. Right now, John is the absolute favorite. 1980 (year of his death) is the WORST number, not to be spoken in the house, and she’s been know to put on Imagine and cry to it more than a few times. And this is an otherwise cheerful, happy kid too. Crazy! Anyways, whether you are participating in this weekend’s spooky activities or not, maybe you can consider treating yourself with this seriously autumnal chai, or better yet, plan to serve it at some sort of holiday occasion. I’m confident your guests will be blown away. As far as I can recall, this is the best chai I’ve ever tried. Besides all the required, invigorating spices, this one is infused with fresh pears and cranberries, which add lovely flavor and a tiny hint of sourness. It’s a bit sweet, spicy, gingery and creamy. And if you are wondering what I do with all the leftover stewed pears, I blend them into a pear sauce and spoon it onto all kinds of dishes. There are some weekend links after the jump. Have a nice one :) Protein, Iron, Calcium – I’ve been finding Gena’s articles about protein/­­iron/­­calcium-rich plant food combinations so helpful Urban Moonshine – I’ve been taking these digestive bitters before almost every meal and have really noticed a difference. Highly recommended if you have any mild issues with digestion or even as a blood sugar stabilizing aid. Also, want to make this Happy Belly Seed Mix soon. Sophie Buhai’s New Jewelry Collection – the photos! Exceptional Advice from Anthony Bourdain’s New Book – please never change Tony .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 Pear Cranberry Chai – Holiday Recipe Month appeared first on Golubka Kitchen.

Ginger Turmeric Root Tea

July 29 2016 Vegan Richa 

Ginger Turmeric Root TeaGinger Turmeric Root Tea. Fresh Turmeric Root and ginger simmered with black pepper. Add sweetener of choice. Serve hot or chilled. Vegan Gluten-free Recipe. Pin this Recipe! Fresh Turmeric root used to be hard to find in regular and even Indian stores. I have been seeing fresh Turmeric Root often in regular grocery stores in the past year. Fresh Turmeric has a much stronger flavor profile, is bitter and will stain everything from your hands to the wood boards. You can use fresh turmeric instead of ground dried turmeric in some recipes. Peel, grate and use as you would ginger. Use smaller amounts to keep the bitter profile from overpowering the dish.  Whenever I get some fresh turmeric root, I make a jar of this tea. Simmer the turmeric root and ginger root with black pepper for a few minutes. Add sweetener of choice. Add other flavors like cinnamon or add some tulsi leaves (Indian holy Basil). Serve as hot tea or chill and serve as iced tea. Black pepper increases the bioavailbility of curcumin, so definitely add some. What’s your favorite way to use fresh turmeric! Continue reading: Ginger Turmeric Root TeaThe post Ginger Turmeric Root Tea appeared first on Vegan Richa.

Kale, Potato and Carrot Curry

December 14 2015 Meatless Monday 

Coconut milk and fragrant spices make this decadent curry the perfect meal to cozy up to on a cold Monday night. It’s a great way to use up seasonal produce items like kale, carrots and potatoes, plus it’s a snap to cook! This recipe comes to us from Gaëlle of I Try to Eat Healthy. Serves 2-4 - 1 tablespoon of coconut oil or olive oil - 2 teaspoons of ground coriander - 1 teaspoon of ground cumin - 1 teaspoon of ground turmeric - 1 small onion, peeled and finely chopped - 1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot) - 2 large garlic cloves, peeled and crushed - 2 teaspoons of finely chopped fresh ginger roots - 4 small carrots, peeled and diced (1 1/­­2 cups of diced carrots) - 2 cups of peeled and diced potato - 2 cups of chopped dino kale (stems removed, and leaves chopped) - 1 cup of good quality coconut milk - 2 cups of water - Salt - Pepper In a wok or cooking pot over high heat, heat 1 tablespoon of coconut oil or olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant. Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes. Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted. Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender. Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving. And enjoy! Nice with naan bread, brown rice, or a health mix. The post Kale, Potato and Carrot Curry appeared first on Meatless Monday.

Roasted Root Vegetable, Red Rice and Lentil Stew

March 15 2015 Golubka Kitchen 

Roasted Root Vegetable, Red Rice and Lentil Stew Spring is in the air, I can tell by the volume of the birds outside my window, which gets louder every morning. Daylight savings was a great help – having that extra hour of light in the evenings feels amazing and allows me to be much more productive towards the end of the day. Soon there will be peas, favas, rhubarb and asparagus. For the time being though, while winter produce is on its way out and spring produce is not quite ready, there are root vegetables. We’ve been eating variations on this stew for the last couple of weeks, and this version is one of my favorites. It is a hearty one-pot meal that is very simple in preparation. This dish speaks of both winter and spring, when the earthiness of roasted carrots, parsnips and sweet potatoes is combined with the bright notes of lime juice, ginger, turmeric, cardamom and coconut milk. Red rice and lentils bring substance to the dish, and spinach delivers a good dose of green. Enjoy! Roasted Root Vegetable, Red Rice and Lentil Stew serves 6 3 medium carrots 2 medium parsnips 2 small sweet potatoes or 1/­­2 small winter squash 3 tablespoons coconut oil – divided few sprigs thyme sea salt and freshly ground black pepper – to taste 2 teaspoons cumin seeds – freshly ground 4 green cardamom pods – seeds crushed in mortar and pestle 1 tablespoon turmeric powder large pinch red pepper flakes 1 tablespoon chopped fresh ginger root 1 small red chili pepper – sliced (optional) 1 large yellow onion – chopped 3/­­4 cup red rice such as Ruby Red or Bhutan – rinsed under cold water handful kaffir lime leaves – bruised with the back of a knife (optional) 1/­­2 cup green lentils – preferably soaked 1 14 oz can Thai coconut milk 1 large or 2 small limes – zest and juice, plus more for serving 4 cups packed chopped spinach leaves or baby spinach 1. Preheat oven to 425 F. Peel and chop vegetables into bite-sized pieces. Toss them in a bowl or right on the baking tray with 1 tablespoon coconut oil and thyme leaves, sprinkle with salt and pepper. Roast in a single layer for 20-30 minutes, stirring at halftime, until soft and caramelized. 2. Meanwhile, warm the remaining 2 tablespoons of coconut oil in a medium heavy-bottomed pot over medium heat. Add spices, ginger, and chili if using, stir around for about a minute, until fragrant. Add onion and saute for about 7 minutes, until translucent. 2. Add rice, big pinch of salt and kaffir lime leaves, if using, stir to mix. Add 4 cups filtered water. Increase the heat, bring to a boil and decrease to a light simmer. Cook, covered, for 15 minutes. 3. Drain and rinse lentils and add them to the pot with rice with a pinch of salt. Cover and simmer for another 15 minutes. Test lentils for doneness, if you did not soak your lentils, they might need to be cooked a little longer, cover and simmer for another couple of minutes until lentils are cooked. Add roasted vegetables, coconut milk, zest and juice of lime and another pinch of salt. Stir to mix and let simmer for a couple of minutes for flavors to mingle. 4. Remove from heat and stir in spinach to wilt. Taste for salt and pepper, adjust as needed. Serve immediately with more lime juice squeezed over.

Lemongrass Mung Beans over Spaghetti Squash

December 15 2014 Golubka Kitchen 

Lemongrass Mung Beans over Spaghetti Squash Before we share our holiday dessert for the year, here is a dish that I’ve been hooked on lately. It will make for a light and nourishing lunch or dinner between those big celebratory meals. Spaghetti squash has been in high demand in my kitchen this fall, I love it for its versatility and convenience. It never ceases to amaze me how a little yellow squash produces delicious natural ‘noodles’ after some time in the oven. Something magical happens when coconut milk mixes with the spice of ginger and chili, citrus, lemongrass and tamari into a creamy sauce. Mung beans, and later spaghetti squash absorb the flavors of the sauce, while broccoli and carrots provide a freshness and crunch. The garnish of toasted sesame seeds and herbs adds a bold finishing touch. I recently rediscovered mung beans and have been experimenting with them in the kitchen (I even managed to make this fettuccine, stay tuned). For this recipe, you can either cook or sprout the mung beans, I’m a fan of the latter. Sprouting them is very simple: cover with filtered water overnight, then drain and keep in the same bowl, covered with a damp kitchen towel for about two days, until satisfied with the size of your sprouts. Rinse every 8 hours. For this dish, one day of sprouting is plenty. And if you are looking for a light seasonal dessert for your holiday table, grab the recipe for Earl Grey Poached Pears and Hazelnut Panna Cotta from our cookbook over at Chalkboard Magazine. Lemongrass Mung Beans over Spaghetti Squash for the spaghetti squash 1 medium spaghetti squash coconut oil sea salt and freshly ground black pepper for the lemongrass mung beans (inspiration credit) 1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass – bruised with the back of a chef’s knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots – julienned 3/­­4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/­­4 cup chopped green onions basil or cilantro leaves to cook spaghetti squash Preheat oven to 400 F. Cut squash in half lengthwise and remove the seeds. Rub the flesh with coconut oil and sprinkle with salt and pepper. Place onto a rimmed baking sheet, cut side down. Bake for 30 minutes or longer, until soft throughout. Let cool. to make lemongrass mung beans Warm up coconut oil and 1 tablespoon of sesame oil in a large saute pan over medium high heat. Add lemongrass, ginger, mung beans, sriracha, lime juice, rice vinegar and a pinch of salt. Saute for 4-5 minutes. Add broccoli, carrots, coconut milk, remaining 1 tablespoon of sesame oil and soy sauce. Stir over the heat for another 3 minutes. Remove from heat. to assemble Scoop out the spaghetti squash and distribute between bowls. Spoon lemongrass beans and veggies over the squash. Sprinkle with toasted sesame seeds, green onion and basil/­­cilantro leaves.

Vegan Laksa – Malaysian Curry Laksa Soup Recipe

October 17 2016 Vegan Richa 

Vegan Laksa – Malaysian Curry Laksa Soup RecipeVegan Laksa – Malaysian Curry Laksa Soup Recipe. Homemade Laksa paste with Fresh Turmeric Root. Warming, spicy, flavorful soup for fall and winter. Curry Laksa Recipe. Vegan Gluten-free Soy-free. Pin it for later.  The past weekend was predicted to be filled with big storms, rain, wind, all grey and no sun. The forecast models were not entirely correct though, so we had some rain, some wind and some sun too. No one is complaining :). The temps are dropping however and the only thing I want to do is a curl up with a bowl of soup and listen to some holiday theme novels (audio books).  This Laksa curry is super flavorful, anti inflammatory and delightful. The paste can be made at home and used whenever you want a bowl of the soup or a quick stir fry. Use whatever ingredients you have in the paste and make this curry laksa with noodles or more veggies or crisped up panfried tofu.  The spices are toasted then blended or processed with herbs, aromatics, fresh turmeric root and some cashews. The paste is roasted in a little oil to release the flavors, then mushrooms and veggies and cooked for a few. The broth, coconut milk and noodles are brought to a boil and simmered until the noodles are tender and the soup thickens a bit to preference. Fold in some greens, mint and cilantro and serve. Fresh turmeric root adds the bright color to this laksa paste. Use ground turmeric if you cannot find the fresh root. Also try this turmeric root ginger root tea for the fall blues. Turmeric stains, so work carefully whether using fresh or dry.  Continue reading: Vegan Laksa – Malaysian Curry Laksa Soup RecipeThe post Vegan Laksa – Malaysian Curry Laksa Soup Recipe appeared first on Vegan Richa.

Curry Coconut Ice Cream

March 5 2016 Golubka Kitchen 

Curry Coconut Ice Cream It’s been a long time since I first thought of making curry ice cream, and I finally got around to it this winter. I thought this was a good time to share it, for those of you in seasonal climates, feeling the first signs of spring among the remaining chill of winter. You might associate ice cream with balmy weather, but the many spices in this recipe provide an earthy, invigorating, and overall warming effect. I have a friend who’s lived most of her life convinced that she strongly dislikes Indian cuisine, especially any dishes having to do with curry. Things have changed for her recently, after taste testing many curry-centric dishes in my kitchen, which I have, somewhat strategically, asked her to try. For better or for worse, I’m the type of person, who often makes it their goal to get people to like whole food-based ingredients they have rejected. That might be one of the reasons I have this blog! To end the story, my friend has grown to not just like, but love curry, and she now frequently makes it at home. She has also turned out to be the number one fan of this ice-cream, so this one’s for her. This story might be proof of the theory that any type of food can be delicious if made from scratch, with the right ingredients and attention. It also reminds me to keep trying foods I think I dislike, in hopes of developing a taste for them. This ice-cream was a big hit among those who tried it. The mingling of sweet and savory, creamy and spicy makes for a bold and complex flavor. And you might be thinking this same thing at this point – it would be interesting to try making curry ice cream with no sweetener, to serve next to savory dishes. I will certainly be doing that one day soon. Curry Coconut Ice Cream Note: If you are looking for a trusted source for buying your spices, Mountain Rose Herbs is an excellent online herb and spice shop, stocking all the freshest, organic spices you will need for this recipe and beyond. 1 cinnamon stick 1 star anise 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 whole cloves 3 green cardamom pods 2 black peppercorns 2 cups coconut milk 2 teaspoons turmeric powder 1-inch fresh ginger root – peeled, sliced and crushed with a knife 1/­­4 cup plus 1 tablespoon maple syrup 1/­­2 teaspoon xanathan gum or 1 tablespoon arrowroot powder 1. Toast whole dried spices in a medium, heavy-bottom sauce pan over medium low heat for 2-3 minutes, or until fragrant. Coarsely crush spices in a mortar and pestle or coffee grinder. Return to the pan, add coconut milk, turmeric and ginger. Bring to a boil over medium heat, lower the heat to a slow simmer and cook for 20 minutes, partially covered. Remove from heat and let cool. 2. If you have a high-speed blender such as Blendtech or Vitamix, pour milk with spices into the blender, add maple syrup and xanathan gum/­­arrowroot powder and blend until smooth. If you have a regular blender, strain the milk and discard spices. Add strained milk into the blender with maple syrup and xanathan gum/­­arrowroot powder and blend to combine. 3. Place the mixture in the refrigerator and let chill thoroughly, preferably overnight. Churn in an ice-cream machine for 20-25 minutes or according to the manufacturer’s instructions. Scoop into a container and freeze for at least 4 hours. When the ice-cream becomes hard, let it soften at room temperature for 10-15 minutes before serving.

The No-Recipe Curry

March 16 2015 Green Kitchen Stories 

The No-Recipe Curry Like all families, we have a few favourite dishes that we return to for dinner a couple of times each month. Our spinach crepes are on regular rotation. So are variations of this beetroot and vegetable salad, these quinoa patties and this carrot and red lentil soup. They are simple comforting recipes that we all love and almost always have the available ingredients for. I guess we could call them our family’s recipe staples. Another dish that has made it into our recipe staple list during the last year is this no-recipe curry. Not only have we been cooking it in our own kitchen, but also in kitchens in Melbourne, Sydney and on the tiny stow top kitchen in our camper van on New Zealand. A rather well-travelled dish.  I suppose it’s not our most brilliantly unique recipe (if you think of the quadrillion curry recipes available), but it is something we really love to cook and eat, so we figured that you would too. This simple curry/­­stew has a base of onion, garlic, ginger (heaps!) and turmeric, then we add whatever vegetables we have within reach, fill up with coconut milk and add some tofu. And right when it’s done cooking, we always add fresh spinach that we stir into it and let it quickly wilt down without loosing it’s sturdiness. The result is a sweet and creamy dish, with lots of  vegetables and a punch of ginger and garlic. It’s a very likeable dish and easy to adapt to whatever flavors you like. Elsa prefers it without chili but that would of course be a good addition if you like it spicy. We always make huge batches of this so we have lunch or dinner sorted for another day. It keeps well in the fridge and the flavours will develop even further. We call it no-recipe curry because we improvise it a bit every time. We are however giving you a specific recipe for it today. Our hope is that you will try it, tweak it and make it your own recipe staple. We would love to hear about your recipe staples. What recipes do you always return to? Perhaps we can learn a new on from you? Sweet Potato, Ginger, Spinach & Tofu Curry Serves 6 As I have mentioned above, there are plenty of ways to tweak this recipe. Feel free to add mustard seeds, ground coriander, curry leaves or chilli if you have it on hand. Replace any of the vegetables with whatever is in season - pumpkin, zucchini, tomatoes or aubergine will all fit right in. 2 tbsp coconut oil or butter 1 yellow onion 3 cloves garlic 1 large chunk (at least 2 inches /­­ 5 cm) fresh ginger root 1 tbsp ground turmeric or fresh, grated 1/­­2 tsp ground cumin (optional) 1 tsp salt 1 large sweet potato (approx 500 g /­­ 1 pound) 1 broccoli 1 cauliflower 2 cans (800 ml) coconut milk (or half water if you want it lighter) 200 g tofu, drained and cut into 1 inch /­­ 2,5 cm cubes 2 large handfuls fresh spinach 1/­­2 lime, juice Serve with fresh coriander/­­cilantro a sprinkle of nigella seeds (optional) a large handful cashew nuts, pan roasted 2 cups cooked quinoa Add coconut oil to a large sauce pan on medium heat. Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin. Stir and cook for a few minutes until the onion is soft. Meanwhile, peel and cut the sweet potato in 1 inch /­­ 2,5 cm cubes. Add the sweet potato to the pan and let sauté for a few minutes. Stir around every now and then to make sure nothing is burnt. You can add a splash of water or more oil if the spices stick to the bottom of the pan. Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu. Cook until the sweet potato cubes are soft and tender (about 15 minutes). Remove from the heat, add spinach and a squeeze of lime and stir around. Taste and add more salt and spices if needed. Serve in bowls with cooked quinoa (or rice), cashew nuts, nigella seeds and some fresh coriander.

Cauliflower Tofu Chickpea Curry

February 2 2015 Meatless Monday 

Tofu and cauliflower are the perfect blank canvas to carry the Indian flavors of mustard seeds, ginger, curry powder and cayenne pepper. Chickpeas bring their protein and hearty mouth feel to this one pot wonder. This recipe comes to us from Joy Bauer of JoyBauer.com. Serves 4 - 1 (14 ounce) package extra-firm tofu - 1 tablespoon grapeseed, canola or peanut oil - 1 1/­­2 teaspoons mustard seed - 1 teaspoon cumin seeds - 1 onion, diced - 4 cloves garlic, minced - 1 tablespoon ginger root, minced - 4 teaspoons curry powder - 1/­­8 teaspoon cayenne pepper - 1 head cauliflower, cut into florets - 1 (15 ounce) can diced tomatoes - 1/­­4 cup vegetable broth - 1 (15 ounce) can chickpeas - 1 teaspoon salt - juice from 1 lemon - 1/­­4 cup chopped cilantro Prepare a cutting board with a layer of paper towels. Place the tofu on top of the paper towels and top with another layer of paper towels. Place a heavy book or skillet on top of the tofu to squeeze out the excess water. Cut into cubes. Place the oil in a large pot or deep skillet over medium-high heat. Add the mustard and cumin seeds and cook for about 1 minute, or until they begin to pop. Reduce heat to medium. Add the onion to the pot and cook 6-8 minutes, or until soft and translucent. Season the onion with the garlic, ginger, curry powder and cayenne pepper and cook for 1 minute more, stirring constantly. Add the cauliflower florets, cubed tofu, canned tomatoes with their juices and broth. Stir well and bring to a boil. When the mixture boils, turn heat down to medium-low, cover the pot and simmer for about 15 minutes, or until the cauliflower is nearly tender. Add the chickpeas to the pot. Season with salt and simmer, covered, for about 10 minutes. Stir in the lemon juice. Garnish with cilantro and enjoy! The post Cauliflower Tofu Chickpea Curry appeared first on Meatless Monday.

5 Reasons Why You Should Drink Ginger Lemon Tea

November 13 2014 VegKitchen 

5 Reasons Why You Should Drink Ginger Lemon TeaAre you searching for a way to give your immune system a boost? How about a drink that can relieve stress? Well, if you’re holding a cup of ginger lemon tea in your hand, then you’re on the right track! Sweet, spicy and one of the best drinks to have during the winter, ginger lemon tea is power-packed with some incredible health and body care benefits too! Let’s see how: - It Boosts Your Immune System: On top of the list of benefits of ginger lemon tea is its ability to strengthen your immunity. This is due to the presence of high levels of anti-oxidants in ginger. Lemons are an excellent source of vitamin C which can heal wounds and preserve the strength of bones and teeth. In the onset of cold and flu, the ginger lemon tea can act as an effective anti-biotic. The bioflavonoids that lemons contain help to prevent cancer cells from growing and spreading. The anti-oxidants in the lemons help in reducing inflammation and arthritis symptoms. The powerful anti-oxidants can reduce free radicals in the body. Ginger also increases blood circulation in the body that is vital for optimum health. - It Brings Instant Relief From Nausea and Indigestion: Vomiting and nausea usually occur as symptoms of a body disorder. Ginger lemon tea provides the best relief mechanism. Moreover, if you have a motion sickness tendency, you can drink a cup of ginger lemon tea prior to travel to prevent nausea. It can also help cure the vomiting related to chemotherapy and pregnancy, which is a relief during that period. It eases the pain and uneasiness of an upset stomach. The ginger and lemon in the tea lowers the chances of heartburn and indigestion. It causes the food to be better absorbed by the body and prevents belching and bloating after eating too much. It improves your appetite as well. - It Lowers The Effects Of Diabetes: New research has thrown light upon the fact that drinking ginger lemon tea on a daily basis can reduce kidney damage that occurs due to the effects of diabetes. The high levels of zinc found in ginger play a prime role in the production and secretion of insulin. It is the insulin that controls the blood sugar levels and keeps diabetes in check. Other harmful effects of diabetes like blood pressure, heart problems and so on can be countered by the anti-oxidants present in the drink. - It Is Your One-Stop-Drink To Perfect Skin And Great Hair: As mentioned above, ginger lemon tea is rich in anti-oxidants and vitamins which are beneficial for perfect skin, hair and health. The beverage helps in improving your digestion and guides you towards smooth and flawless skin. The antibacterial and antiseptic properties protect your skin from infections. For strong and beautiful hair, ginger lemon tea provides you a natural aid. Vitamin A and C are recommended in plenty for those with hair issues, as they combat the production of DHT in the scalp that in turn triggers hair growth. A vitamin and anti-oxidant rich drink like ginger lemon tea will help you overcome hair problems in an absolute natural and simple way. - It Is The Apt Drink For Weight Loss: High blood sugar levels trigger cravings for carbohydrates and fatty foods. Ginger helps to normalize these sugar levels which otherwise can affect your ability to lose weight or eat healthy food. Ginger also improves fat absorption and prevents it from accumulating in the body. Both ginger and lemon have anti-inflammatory properties that prevent inflammations and enhance the activity of the liver that helps in shedding those extra pounds. The smell of lemons reduces stress causing an increase in metabolism and proper organ function that can help in weight loss. How do we prepare ginger lemon tea? Using green tea as a base, finely chop the ginger root and infuse it boiling water for twenty minutes. This helps in transferring the active ingredients into the liquid. Adding two tablespoons of lemon juice and honey or stevia into the mix helps in both sweetening the tea as well as countering the spicy effects of the ginger. It can be served either hot or cold as the revitalizing effects are the same. Ginger lemon tea can be very refreshing to drink with its medicine like qualities. Moreover, a few recent studies suggest that it can help to stop blood clotting and lower cholesterol levels. This can prevent cardio-vascular diseases and strokes from taking place. If you feel tensed or worn out, the drink can also be an effective stress reliever. The strong aroma, spicy and refreshing taste and calming effects provide you relief and relaxation of your body and mind. Try it out today and feel healthy and energetic! Vineetha Reddy is very passionate about nutrition, fitness, health & wellness. She strongly believes that the ingredients you find in your pantry are the best medicines that you can get. Follow her on  Facebook and  Twitter. References: - http:/­­/­­www.dailymail.co.uk/­­femail/­­food/­­article-2205998/­­Stress-Ginger-tea-answer.html - http:/­­/­­www.momjunction.com/­­articles/­­unexpected-benefits-of-eating-ginger-during-pregnancy_­0082719/­­ - http:/­­/­­www.wikihow.com/­­Make-Honey-Lemon-Ginger-Tea - http:/­­/­­nutritionfacts.org/­­video/­­better-than-green-tea/­­


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