gingerbread - vegetarian recipes

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gingerbread vegetarian recipes

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.

7 recipes for Vegan Gingerbread Cookies for the Holidays

November 28 2017 VegKitchen 

7 recipes for Vegan Gingerbread Cookies for the Holidays This article takes a look at recipes for vegan gingerbread cookies in an attempt to help you find the perfect one for your holiday celebrations. The post 7 recipes for Vegan Gingerbread Cookies for the Holidays appeared first on VegKitchen.

Vegan Soft Pumpkin Ginger Snaps

October 25 2017 Vegan Richa 

Vegan Soft Pumpkin Ginger SnapsPumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe. Gluten-free option These Ginger Cookies are soft, fudgy, blondie like with flavors from the Pumpkin, Ginger bread spices and molasses. They come together very quickly, are almost one bowl if you use a sifter. Even with 2 bowls used, you need to wash only 1. Pumpkin adds a softness to the cookies which bakes up to a fudgy cookie texture compared to the snappy crisp molasses cookies. Bake them longer for a more cookie like crumb and less for fudgier. Use spices of choice like ginger bread, pumpkin pie spice or chai spice. Add some candied ginger or orange, or chocolate chips or nuts for variation. I was hoping to edit an amazing roasted squash post for today, but the easier post won. We’ve all be sleep deprived because of Chewie’s cough. It seems to be letting up a little, so keeping our fingers crossed for our resident adopted fluffster.  Dang these are so good. Make a double batch! Crackly cookies also perfect for halloween!Continue reading: Vegan Soft Pumpkin Ginger SnapsThe post Vegan Soft Pumpkin Ginger Snaps appeared first on Vegan Richa.

11 Cozy Coffee Drinks You Need to Make This Fall

October 10 2017 Oh My Veggies 

From cinnamon-spiced to gingerbread-spiked, these creative coffee drinks are sure to keep you warm and cozy this fall.

Saturday Six | Lentil Loaf, Peanut Butter Kisses & Gingerbread Granola

December 24 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including savory vegan lentil loaf, sweet dairy-free peanut butter kiss cookies, and granola that tastes like gingerbread.

Aquafaba-Gingerbread Mousse with Pomegranate

December 23 2016 Veganpassion 

Aquafaba-Gingerbread Mousse with Pomegranate Let's be honest: the dessert is the best thing about christmas dinner. I always don't eat too much of the main dishes so there is still room for the wicked dessert. It's just so divine this heavenly sweet mousse that melts in one's mouth and awakens the sweetest dreams. I'm floating on my christmas cloud out of mousse and pomegranate... Makes 4 portions. For the gingerbread mousse: 1 can chickpea water 1 good pinch of salt 120 g couverture chocolate, bittersweet 2 tbsp. coconut blossom sirup (or any other sweetener) 1/­­2 tsp. vanilla, grounded 1/­­2 tsp. gingerbread spice 200 g vegan whipping cream 1/­­2 pomegranate Let the chickpeas drip off and collect the water. Keep the chickpeas for a curry or any other deliciousness. In this recipe we will only need the chickpea water. Whip chickpea water (aquafaba) with a pinch of salt. This process is going to take about 5-10 minutes until the foam is stiff. Meanwhile chop the chocolate and melt it in a bain-marie (the water may not boil). Put it aside and wait until the chocolate has cooled off and got a little thicker. Fold chocolate, sirup, vanilla and gingerbread spice in the mousse. Put the mousse in glasses and put them in the fridge for at least 30 minutes. Serve mousse with whipped cream and pomegranate.

Ginger Tahini Cookies 1 Bowl

December 15 2016 Vegan Richa 

Ginger Tahini Cookies 1 BowlTahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. 1 Bowl Whole Wheat Crinkle Ginger Cookies. Add molasses or chocolate for variation. Vegan Nut-free Palm oil-free Recipe If you like tahini, you will love these Tahini cookies! Tahini + Ginger bread spices and Candied ginger make this a crinkly and delicious cookie. These cookies are soft when just baked and get more like a shortbread-y crumbly cookie as they cool. A bit crunchier than shortbread s they sit for longer. If you like softer cookies, bake a minute less and consume within the day. Store in a box for upto 3 days.   For a molasses ginger cookies, use 1 tbsp molasses + 1 tbsp oil instead of the 2 tbsp. Add other spices or chocolate chips for variation.  Make these simple 1 Bowl Tahini Cookies and dress in sugar, sprinkles, candied ginger, or drizzle some simple icing. Easily made glutenfree. See Recipe notes.   If you make these, do tag me on Instagram and leave comments here on the post about how they turned out! I love to hear from you.  Continue reading: Ginger Tahini Cookies 1 BowlThe post Ginger Tahini Cookies 1 Bowl appeared first on Vegan Richa.

Pumpkin Porridge with Orange

December 9 2016 Veganpassion 

Pumpkin Porridge with Orange Good morning lovelies! Breakfast is my favourite occupation. Mostly I'm waiting until I'm done with yoga, a good morning walk or a nice run. That enhances the anicipation and lets me celebrate the day :-) Porride, means cooked oat flakes and it's very nourishing in winter and for athletes. It warms my hands after a sprint through the woods. And for all of the others it is simply delicious!!! And it's made quick and easy... Makes 2 portions. Ingredients: 230 g(1 cup) hokkaido pumpkin. 180g (3/­­4 cup) without seeds 100 ml orange juice 1/­­2 tsp. chai spice 70 g (1/­­3 cup)oat flakes 1 tsp. flaxseeds 150 ml almond-rice milk or other dairy-free milk Cut hokkaido into cubes and let it cook with the orange juice for 10 minutes. Keep the lid closed. Add chai spice, oat flakes, flaxseeds and non-dairy milk. Stir while boiling up. Fill Porride into small bowls. To taste: 1 orange a handful of Gingerbread Granola Fillet the oranges. Serve porride with oranges and granola. Hmmmm... Have a wonderful day!

Gingerbread Granola

November 28 2016 Veganpassion 

Gingerbread Granola Good morning to all of you, wish you a wonderful first Advent. The lights are glowing, the hot kurkuma chocolate is steaming next to me and the breakfast bowl is already eaten. Homemade granola with different flavours decorates my kitchen the last few days. A taste of christmas mustn't be missing and in celebration of the first Advent I have thought of a speculoos creation. Perfect as a gift, for breakfast, as a snack or as crumbles on a well-deserved apple pie. Makes one baking sheet. 150g oat flakes 30g buckwheat or rice, puffed 100g almonds, blanched and in sticks 80g coconut oil 80g agave syrup 50g almond butter 60g gingerbread each one pinch vanilla, cinnamon, salt, cloves, nutmeg, cilantro, cardamom In a mixing bowl mix together oat flakes, buckwheat and almonds. Melt coconut oil and add agave syrup and almond butter. Give gingerbread into freezing bag and crush it with a rolling pin into pieces. Mix cereals with cookie pieces and spread all on a sheet with baking paper. Bake for 10 minutes upper-/­­lower heat at 160°C (320° F). Then stir up and bake again for 8-10 minutes until it smells delicious and gleams golden. This homemade granola is perfect as a Advent present and looks perfect in a nice glass :-) Have a lot of fun with trying out this recipe! Stina

1 Dough - 5 Cookies

November 18 2016 Veganpassion 

1 Dough - 5 Cookies Welcome to the Christmas elves. Where clouds are made out of cotton candy and winter storms smell like cocoa, the hands sink into dough and the noses are smeared with chocolate. I love XMAS time!!! Can´t start early enough thinking about the wildest cookie recipes. It takes a lot of diversity if you want to get your vegan cookie can to dance this year. I don't need many cookies for christmas but at least I need 5 different kinds - to have a choice ;-) for that I have created a quick and special dough this year, with which you can make an exciting variety of cookies. In the blink of an eye you'll have 5 of the most popular kinds of christmas cookies ready to enjoy, while you lean back and relax. The cookies are great to bake with children because the baking tray looks so colorful. By the way every cookie is baked in the same amount of time, so you can pop them all at once in the oven. Have a lot of fun with your christmas bakery! Basic dough Makes aprox. 60 cookies. For the cookie dough: 220 g spelt flour 120 g almonds, blanched and grounded 100 g powdered sugar (raw sugar) one vanilla pod 150 g vegan butter, at room temperature 3 tbsp oat cream or another plantbased cream Mix flour and almonds, sift powdered sugar and vanilla together. Build a little hollow and add cream and butter. With a fork mix the dough until you can form a homogeneous ball. Wrap the dough into clear film and put it in the fridge for at least one hour. Vanilla-Kipferl Makes aprox. 60 cookies. Additional ingredients: 20 g powdered sugar to dust Devide the dough into 3 pieces and work on each part separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into 2,5 cm thick roll and cut aprox. 1 cm wide pieces. Now form the piece to a roll with spiky ends and place them like a moon. Put them on a sheet with baking paper and bake about 12 minutes at 180° Celcius (356°F) two-sided heat. Dust powder sugar on the Kipferl while they're still hot. Store them in a metal box at a cool place and they're durable for 2-3 weeks. Chocolate-Angeleyes Makes aprox. 60 cookies. Additional ingredients: 1 tbsp cocoa 1 tsp dairy-free milk (soy-milk) 200 g vegan Chocolate spread (Bionella) Knead 1/­­3 of the dough with cocoa and dairy-free milk. Form 60 balls out of it and push your thumb in the middle of the balls. Put them in some distance on a sheet with baking paper and backe about 12 minutes at 180° Celcius (356°F) two-sided heat. Jelly-Stars Makes aprox. 60 cookies Additional ingredients: 1 tbsp flour 200 g berry jelly Knead flour into the dough for more stability. Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form little squares and fill them with a tiny bit of jelly. Then push the ends together. Put them in some distance on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. Blossom-Cookies Makes aprox. 60 cookies. Additional ingredients: 1 tbsp blossom herbs (Flower Power) Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into a roll with a 3 cm diameter. Spread 1/­­3 of blossom herbs on your working area and roll the dough in it. Cut off 1 cm thick pieces on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. Walnut-Gingerbread-Cookies Makes aprox. 50 small cookies. Additional ingredients: 120 g grounded walnuts instead of grounded almonds 2 tbsp cocoa 1 tbsp gingerbread spice 80 g chocolate chips, delicate Use walnuts instead of almonds for the basic recipe. Knead dough with cocoa, gingerbread spice and chocolate chips. Form dough to balls and push them flat on to a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. If you like, add some walnuts and chocolate chips on top of your cookies before putting them in the oven. Find more wonderful baking ideas for Christmas, cookies and cakes in my book  "Veganpassion - Lieblingsrezepte zum Backen" (awarded by Vebu). Have lots of fun with your Christmas bakery!

Saturday Six | Shepherd’s Pie, Gingerbread Hot Chocolate & Coconut-Lime Noodle Bowls

December 19 2015 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including vegan shepherds pie, ginger-spiked hot cocoa, and 30-minute coconut-lime noodle bowls.

Vegan Gingerbread Biscotti

December 11 2015 Vegan Richa 

Vegan Gingerbread Biscotti It is the time for ginger everything. These gingerbread biscotti are crunchy, mildly sweet, well spiced and fun to dunk in your favorite cup of tea of hot chocolate. I dunk these in our evening Masala Chai. Fancify the biscotti with melted white or dark chocolate drizzle or icing of choice. Or coat the ends in melted chocolate. These crisp biscotti cookies have cranberries, almonds and candied ginger. Use finely chopped nuts, ginger etc so that the biscotti are easier to slice. For a stronger molasses flavor, use 2 tbsp molasses and 2 tbsp nut butter. I use nut butter in these biscotti. They can be made completely oil-free. To make these without nuts, use seed butter or tahini or use 2 tbsp oil. The recipe can be easily doubled. Melt some vegan white or dark chocolate and drizzle it on the biscotti. Wrap and gift!Continue reading: Vegan Gingerbread BiscottiThe post Vegan Gingerbread Biscotti appeared first on Vegan Richa.

Pumpkin Gingerbread Blender Muffins

November 30 2015 Oh My Veggies 

No bowls needed! These perfectly moist and sweet Pumpkin Gingerbread Muffins are made easy in a blender.

Healthy Holiday Gingerbread Cookies

December 15 2014 My New Roots 

Healthy Holiday Gingerbread Cookies Hey guys. Remember how I like pretending that baking is easy? Well, I’ve done it again! I actually wanted to make a gingerbread recipe last year. I even went out and bought a cute set of cookie cutters for the occasion as soon as they appeared in the stores. Let me just preface this by saying, this was at the very end of my pregnancy and pre-baby. Bahahaaa! How I thought that I would have time, energy, or sanity after giving birth to make cookies is beyond me, but I can at least laugh at my extraordinary naiveté. So, fast-forward to the present moment: my mental wherewithal mostly in tact after the first 12 months of motherhood, and the desire to be involved in some kind of holiday tradition tugging at my heart strings. I was actually so excited to make gingerbread, once and for all, and blog about how easy it was. If you follow me on Instagram, you will recall a certain Michelin-man-shaped gingerbread puddle that I posted last week. Yea. Like I said, I forgot that baking is not easy when you’re silly enough to invent recipes of which you have zero experience, under crushing time pressure. Okay, well, no big deal. Roll up my sleeves and start again, right? To rectify the poofing, I decided to eliminate the baking soda, baking powder and all liquid. Genius! Instead of a puffed up puddle, the cookies were rock hard and greasy. Gingerbread: 2, Sarah B: 0. At this point, in a frustrated frenzy, my husband chimed in for the pep talk. Hun, you know that this happens every time you bake. Its science! And youre bad at science (Im paraphrasing). Just give it one more try and I bet youll nail it, because in the end you always do (he forgot about the carrot cake debacle, bless his heart). So this morning began in the kitchen, sleeves rolled up, and ready to face this worthy opponent with a veritable village of gingerbread casualties in my wake. Except this time, I won. Everything Youve Ever Wanted to Know About Molasses Isnt it ironic that the waste product of manufacturing white sugar, is a nutrient-rich, low-glycemic syrup? I’m talking about molasses. That gooey, rich, unmistakably black-brown nectar with a rather divisive flavour. There are a few varieties of molasses, but to understand how they vary, lets first look at how molasses is made. Molasses is created from either sugarcane or sugar beets (but because the molasses made from beets can be quite bitter, sugarcane molasses is the most common variety available for human consumption). These plants are harvested, and then cut, crushed, and mashed so that the juice is extracted. Fancy Molasses is the first product to be made, but is in fact the only type of molasses that is not a by-product of sugar processing, but instead a direct product from sugar cane. This type is super sweet and is most commonly enjoyed as the syrup straight on pancakes or waffles, and as an ingredient in baked goods. Varieties of Molasses The real deal molasses comes from boiling the juice of sugar cane down to crystallize the sugars, producing a concentrate, the first of which is called First Molasses, First Strike Molasses, Barbados Molasses, Light Molasses, Mild Molasses, or Sweet Molasses. This comes from the first boiling of the sugar. It is light in colour and mild in flavour. Some people also enjoy this type directly on their food, like fancy molasses. It is about 65% sucrose. Next up is Second Molasses, Second Strike Molasses, Dark Molasses, or Full Molasses. As you may have guessed, this is made from the second boiling of the extracted cane juice, a process that extracts even more sugar, producing a darker, thicker syrup typically used as a cooking ingredient in sauces, marinades and baked beans. It is about 60% sucrose. Blackstrap molasses is likely the one all you health foodies out there know and love. This type of molasses is made by boiling the cane syrup a third time, which extracts even more sugar and concentrates the flavour. By this point, the sucrose content is so low (about 55%) that the syrup no longer tastes sweet, but slightly bitter. The colour is nearly black, and the consistency is very thick and viscous. Blackstrap molasses is used in baking, sauces, stews and even as a food supplement due to its high nutrient content. Nutritious and Delicious Blackstrap molasses is highly concentrated in essential minerals, such as iron, calcium, selenium, manganese, potassium, copper, and zinc. As I mentioned above, this type of molasses is sometimes used as a dietary supplement or tonic. One tablespoon stirred into warm water is a food-based way to boost mineral levels, especially iron, as this small amount contains a whopping 20% of your RDI. You can also enjoy it in foods such as smoothies, tea, warm cereal, or dressings, sauces and stews. Remember to eat iron-rich foods with vitamin C to enhance its absorption. I like to use a little lemon juice. Blackstrap molasses is one of the few sweeteners that is low on the glycemic scale with an index classification of 55. This means that it metabolizes slowly in a controlled way, demands less insulin production and wont cause a spike in blood glucose levels. All in all, blackstrap molasses is a fantastic, healthy sweetener to which I enthusiastically give a thumbs up! Buying and Storing When purchasing molasses, read the label to ensure that what you are buying is 100% pure molasses (some companies will cut blackstrap molasses with corn syrup to make it sweeter) and that it is unsulfured. Sulfur dioxide can be added to all grades of molasses to help preserve it, as it prevents the growth of bacteria and mould. From a health perspective, sulfur can cause reactions in sensitive people (you can read more about that here). Sulfur dioxide also has a very bitter flavour, and can drastically alter the flavour of the dish you are making. Look for organic molasses whenever possible too. Store unopened molasses in a cool, dark place for up to one year. Opened containers must be stored in the fridge and will last for up to six months. So this gingerbread, this is really it. Its deeply spiced, perfectly balanced in sweet and salt, and super addictive. I love the special flavour and richness that molasses brings to the cookies as well. Its a must-have component of this recipe for sure, and should not be substituted with other sweeteners due to its properties in the baking itself. The cookies are totally vegan (!!!), made with whole spelt flour and natural sweeteners. But the coolest part of this recipe? If you like a chewy cookies, bake them for 7 minutes, and if you like a crispier version, bake it for 10. Science! I tried two versions with this batch of cookies, and although I prefer the chewy ones, my husband really likes the crunch of the longer-baked variety. I am really, really proud of my gingerbread, especially after persevering through three rounds of total uncertainty and insanity. Although the first two recipes, according to some were just fine, I couldnt post a recipe here on My New Roots that is just fine. Never! I want everything I put out into the world to be my best, and this, I am so pleased to say, (finally) qualifies. Whew. As I was very anxiously waiting for this last trial to bake, I whipped up a Cashew-Cacao Butter Icing to decorate the little guys with (I got it on the first try too!). As I was making it however, I used honey to sweeten it, and then promptly delivered myself a swift forehead slap realizing that the rest of the cookie recipe was vegan! Argh. So, if you dont want to use honey to sweeten this icing, I am confident that maple syrup or coconut nectar would work in its place. I havent tried making this recipe in a regular blender, only a Vitamix, so I know that the icing consistency may be a little grainy if you dont use a high-powered machine.     Print recipe     Healthy Holiday Gingerbread Makes at least 2 dozen medium-sized cookies Ingredients: 2 1/­­2 /­­ 350g whole spelt flour 1/­­4 tsp. fine grain sea salt 1/­­2 tsp. baking powder 1 Tbsp. ground ginger (or less if you prefer more mild gingerbread) 1 1/­­2 teaspoon ground cinnamon 1/­­2 teaspoon ground cloves 1/­­2 teaspoon freshly grated nutmeg 5 Tbsp. coconut oil, melted 1/­­2 cup /­­ 70g coconut sugar 1/­­2 cup unsulfured blackstrap molasses 3 Tbsp. unsweetened applesauce 1 tsp. vanilla extract Directions: 1. Sift the dry ingredients together. 2. In a small saucepan, melt the coconut oil, then whisk in the molasses, applesauce, and vanilla. 3. Pour the wet ingredients over the dry, and fold to combine - you may need to use your hands to mix this, but dont overwork the dough. Fold just until the ingredients come together evenly. Turn dough out onto a piece of plastic wrap, make a ball, then flatten into a large disc. Wrap and place in the fridge for at least 1 hour. 4. Preheat oven to 350°F /­­ 175°C. Remove dough from the fridge, unwrap and cut in half. Wrap one half and return it to the fridge. Place the other half of the dough between two pieces of baking paper and roll out (if it is very stiff, you may need to let it warm up just slightly). Remove top half of the paper and cut out desired shapes with a cookie cutter or a knife. Slide a knife or thin egg lifter under each shape and place on a lined baking sheet. Ball up the scraps of dough, roll it out between the parchment and start again. Once the dough becomes too warm, return it to the fridge and repeat the entire process with the other half of the chilled dough. 5. Place cookie sheet in the oven and bake for 7-10 minutes (7 minutes produces a softer, chewier cookie, while 10 minutes produces a crispier one). Remove from oven and let cool on pan. Decorate with the Cashew Cacao Icing if desired (recipe follows). Cashew-Cacao Butter Icing Makes about 3/­­4 cup Ingredients: 1/­­2 cup /­­ 65g cashews a few pinches of sea salt 3 Tbsp. /­­ 40g cacao butter, melted 1 1/­­2 Tbsp. raw honey (or liquid sweetener of your choice) 1/­­2 vanilla bean, seeds scraped 3 Tbsp. hot water Directions: 1. Soak cashews with sea salt for four hours, or overnight. 2. Drain, rinse and place cashews in the most powerful blender you have along with all other ingredients. Blend on high until as smooth as possible. 3. Pour into a piping bag and store in the fridge until it firms up, about 2 hours, then use. Store leftovers in the fridge or freezer. If you do not have a piping bag, you can also use sandwich bag with a teeny corner snipped off, which is what I did! For those of you living in Copenhagen, Ive only found one shop that carries molasses and its the Super Brugsen on N?rrebrogade. I know at least one of you is going to ask! And finally, I want to say a HUGE Happy Holidays to everyone out there. I hope that your days are filled with wonder and delight, family and friends, and above all, delicious food. I can’t help myself – it’s what I live for! All love and sparkling winter holidays, Sarah B. Show me your gingerbread on Instagram: #MNRgingerbread

Gingerbread Muffins – Blender Triple Ginger Muffins

December 29 2016 Vegan Richa 

Gingerbread Muffins – Blender Triple Ginger MuffinsSoft Moist Triple Ginger Gingerbread Muffins with candied, fresh and ground ginger and gingerbread spices. This muffin batter can be made in a blender! Vegan Nut-free Soy-free Recipe These gingerbread muffins are super easy, 10 minutes to mix up and then its wait to bake. Triple ginger in the muffins adds the perfect ginger flavor for the winter months. Fresh, ground and candied ginger. Add nuts or dried fruit for variation. Serve with a Pumpkin Spice Trumeric Latte or Vegan Eggnog.  These muffins age really well and taste best after a few hours. The flavors get stronger and they get more moist as they sit. Store on the counter for a few days. I made these over the holiday weekend and they made for an amazing breakfast the next day. You can also bake the batter into a loaf. Bake for 40 minutes or until a toothpick from the center comes out clean. Cool completely, frost if you like and slice to make gingerbread cake slices.    Continue reading: Gingerbread Muffins – Blender Triple Ginger MuffinsThe post Gingerbread Muffins – Blender Triple Ginger Muffins appeared first on Vegan Richa.

1 Christmas - 4 menus

December 23 2016 Veganpassion 

1 Christmas - 4 menus It's that time of the year again. Christmas has come. Time to relax, enjoy the peace and family time while baking cookies. With the warmth of a chimny spreading through the room. It's a time to introspect and value the quiet. Sense of wholeomness that each day brings. I always get excited for Christmas. Not only because of the iceflowers on the windows, the sugar frosted trees and the gleaming leaves in the morningdew. I love the family time spent at the dinner table that the season brings. Even if you cant always tell with me, food is there to be enjoyed and what better way to do it than to do it at an oaktable surrounded by the people you love. It's because of that reason, that I created four whole menus for you this year. From easy and fast meals to gourmet cooking; these meals will hopefully contain something for everyone, because there's no better time to enjoy a happy wholesome vegan meal than now. What are you guys planning in eating on Christmas? I'm so excited to hear which ideas you guys bring to the table whether is be an exravagant classic meal or something quick and easy. Who's swinging the cooking spoon in your kitchen on Christmas eve? Menu 1: Easy Peasy Quick and easy. Making a meal for the whole family in the blink of an eye. Soup and tart are easy to prepare and the one pot pasta basically cooks itself. Beetroot Almond Soup with roasted chickpeas One Pot Pumpkin Pasta Banana Choc Tarte Menu 2: Around the world To Asia and back please. This menu seduces everyone with its colorful flavours and ingredients. An eating experience for everyone set up in a"selfserve" manner.  Quinoa Rolls with Butternut Green Thai Curry Curcuma Pumpkin Semolina  with Berries Menu 3: Jolly xmas Christmas happy and healthy. Not in the mood to be stuffed, but rather enjoy a nutritient rich meal? This Menu is rich in proteins and packed full with healthy ingredients. Raw Cheese Green Bowl Açai Cheesecake Menu 4: Christmas Gourmet For really enjoying a meal and showing the vegan delicousness off to the whole family. This meal will certainly allow you to impress everyone. Hobbycooks and homemakers will thrive with joy while cooking this meal Baked Persimmon Red Cabbage Salad Porcini Risotto with Beetroot Balls Aquafaba Gingerbread Mousse I hope you guys have lots of fun preparing these meals, which hopefully include something for everyone. If you guys have requests or ideas for new recipes, let me know in the comments. Hugs and love to all of you and have a happy fourth Advent.

Hasselback Potatoes with Kale & Pesto

December 21 2016 Green Kitchen Stories 

Hasselback Potatoes with Kale & Pesto I posted a photo of thinly sliced spuds on instagram a while back, mentioning that we would roast them, add kale, beans, red onion and cherry tomatoes, slather with pesto and call it dinner. The response was unusually loud for such a humble dinner that we decided to recreate and share this simple recipe here. I’m sure you have seen this potato technique before - slicing them thinly but not all the way through, drizzling with fat and baking them until the edges are crispy and the middle is creamy and soft. Hasselback potatoes were apparently invented at a restaurant here in Stockholm in the 1950’s, as a method to shorten the baking time. It was a very popular dish when I was around Elsa’s age (almost 30 years ago!!!). My mom made Hasselback potatoes almost as often as she did her famous baked giant sausage stuffed with pineapple and cheese - yup, that was what we ate back in 1989. I haven’t seen a lot of pineapple stuffed sausage since then, but Hasselback potatoes sure made a comeback and have been increasingly popular during the last couple of years. The original version uses butter and breadcrumbs but we’re simply using oil. I’m sure some almond flour could be tossed on top towards the end of the baking, if you like it with a little crust. We also stuff herbs into the slices to give the spuds more flavour and that also helps the fat to find its way inside the potato. A good trick is to place the potato in a large wooden spoon when you cut it, to prevent from cutting it all the way through. Or placing it between two chopsticks or chopping boards. On the photo above, Luise uses a metal spoon which actually makes it more difficult to slice because the potato isn’t flat and it can also be bad for the knife. So not the best example. What can I tell you, she’s Danish, very stubborn and she doesn’t like to follow my instructions. But she got the job done with that spoon as well. As I mentioned in the intro, we add kale, beans, tomatoes and onion towards the last 15 minutes of the roasting and then serve with pesto on the side. It’s an easy one-tray dinner. It is however also an awesome side dish on the Christmas table. It looks really nice and Christmassy on that bed of kale. While we were at it, we compiled a list of a few other great Christmas related recipes from the archives. Last year’s loaf would make an excellent companion to the potatoes. o Christmas Spiced Parsnip Cake o Shaved Brussels Sprouts Christmas Salad o Mushroom, Rice & Hazelnut Loaf o Pomegranate, Raspberry & Thyme Jam o Saffron Falafels o Quinoa, Kale & Apple Salad o Homemade Nutella Finally, can we just say a massive Merry Christmas /­­ Happy Hanukkah or whatever yo are celebrating! This has been an intense year for us with books, babies and lots more. We haven’t been posting recipes as often as we intended but we want to thank you for your constant support, kindness and cheering comments. We have a lot more planned in the near future so stay tuned. BIG LOVE! /­­David, Luise, Elsa, Isac and baby Gabriel Hasselback Potatoes with Kale, Beans & Pesto The baking time can vary depending on the potato size and variety. Smaller potatoes will need a little less time. Hasselback potatoes 2 kg /­­ 4 lbs (roughly 12) large baking potatoes 80 ml /­­ 1/­­3 cup olive oil sea salt black pepper 1 bunch fresh thyme, leaves picked To serve 3 large handfuls kale, thick stalks removed and leaves roughly chopped 1 small red onion 170 g /­­ 1 cup cooked black beans (1/­­2 can), rinsed 12 cherry tomatoes 100 g /­­ 1/­­2 cup pesto (if you are vegan, choose a pesto without cheese) 1. Preheat the oven to 200°C/­­400°F. 2. Wash and scrub the potatoes. 3. Slice each potato thinly. Let each slice cut about two-thirds into the potato, leaving the bottom intact. This is easiest done by placing the potatoes inside a large spoon, the edges of the spoon will then stop the knife from cutting too deep. 4. Tuck some thyme leaves sporadically between the slices of each potato and place them on a baking tray. 5. Use a brush to drizzle the potatoes with about half of the oil and then sprinkle with salt and pepper. 6. Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices as well. If the slices are still stuck together, you can let them roast a while longer before adding the last oil. 7. Bake for 30 minutes more. Meanwhile, cut the onion in thin slices and place it in a bowl along with the kale, beans and tomatoes. Drizzle with olive oil, salt and pepper and toss to combine. 8. When the potatoes have been in the oven for about 1 hour in total, arrange the onion, kale, beans and tomatoes on the tray, around the potatoes and bake for 15 minutes more, or until the potato edges are crispy and the centre feels soft when pierced with a toothpick. 9. Drizzle pesto over the potatoes and kale and serve immediately, while still hot. ******************** PS! We have also updated our Green Kitchen app with 6 Christmas recipes. Apart from this Hasselback Potato recipe and some favorites from last year, you’ll also find our simple Sesame & Gingerbread Truffles and this delicious Saffron Overnight Oats recipe there. Enjoy!

Seedy Ginger Chocolate No Bake Granola Bars

December 12 2016 Vegan Richa 

Seedy Ginger Chocolate No Bake Granola BarsSuper Seedy Chocolate No Bake Granola Bars with candied ginger and gingerbread spices. Add some protein powder to make protein bars. These bars filled will nuts and seeds make a tasty snack. substitute nuts with more seeds to make them nut-free. Vegan Gluten-free Recipe. I tend to eat small meals and eat often during the day. This leads to times when I want a snack instead of a veggie bean or other meal type thing. The snackage often includes more savory like a Sriracha Orange Peanut Granola or Indian Spiced Trail Mix. Other times its bars like this one which are mildly sweet and full of seeds and nuts. This super easy granola bar is what says it is. Super easy, seedy and amazing! Toasty, gingery, chocolatey and all kind of fun. The seeds are toasted to a golden. Oats are toasted as well. You can use other flaked grain as quinoa or rice flakes. Candied ginger chopped and added. Melt the chocolate and fold in. Shape, chill and done. Add other spices or none. Add some dried cranberries or candied orange peel instead of ginger. many possibilities!  If you make this or a variation, do tag me on IG or leave me a comment on this post. I love to hear about how it turned out. I get a lot of ideas from you all! Continue reading: Seedy Ginger Chocolate No Bake Granola BarsThe post Seedy Ginger Chocolate No Bake Granola Bars appeared first on Vegan Richa.

Vegan Minestrone – Veggies Pasta & White Bean Soup

December 5 2016 Vegan Richa 

Vegan Minestrone – Veggies Pasta & White Bean SoupVegan Minestrone – White Bean Soup with Elbows, Veggies, Basil and vegan parmesan. Can be gluten-free, nut-free. Soy-free Vegan Dairy-free Recipe Winter greys were bringing me down, so I decided it was time to whip up my minestrone.  One pot, tomatoey bowl of goodness filled with veggies, beans and pasta. Use any beans or combination of beans and pasta of choice. Use up any leftover veggies. The soup inevitably becomes everything but the kitchen sink soup, except probably okra. No okra for me in soup. I like my minestrone less tomatoey. Some canned tomatoes work out great instead of paste. Add some tomato paste for a thicker soup or for flavor if needed. Garnish with basil and vegan parmesan. Serve with crusty bread, garlic rolls or crackers. It snowed a bit today in Seattle and my playlist is on holiday song repeats. It’s beginning to look a lot like Christmas….. Time to whip up cookies and gingerbread things. Continue reading: Vegan Minestrone – Veggies Pasta & White Bean SoupThe post Vegan Minestrone – Veggies Pasta & White Bean Soup appeared first on Vegan Richa.

Lebkuchen Chocolate Granola

November 20 2016 seitan is my motor 

If you are thinking about giving your friends edible gifts for the holidays this year, you should include this granola. It is inspired by a lebkuchen chocolate that I tried recently. I had no idea that lebkuchen (the German version of gingerbread) and chocolate go together so well, especially if the chocolate is a rich,Read more The post Lebkuchen Chocolate Granola appeared first on seitan is my motor.

Green Christmas 2015

December 19 2015 Green Kitchen Stories 

Answering questions about vegetarian Christmas food has almost become a December tradition for us. It seems like a lot of people are looking for more plant based options for their holiday celebrations, regardless if they are vegetarians or not. I wish we had an awesome vegetarian version of Swedish meatballs or a brilliant vegetarian Christmas sausage recipe to send over, whenever we are asked. But truth be told, we usually keep things simpler in our family. One of our favourite things to bring to a Christmas table is a flavourful salad with some cooked quinoa, buckwheat or millet, a selection of roasted vegetables, greens, nuts and fruit. It might sound boring with a salad but it always look very colourful and festive and really stand out from all the bread, gravy and sauces. When Norwegian newspaper DN asked us to create a couple of vegetarian Christmas recipes for their weekend magazine D2, a holiday salad was of course on the menu. But we also included an updated version of our old mushroom loaf recipe with spinach, brown rice and hazelnuts, as a delicious green main dish. Along with our gluten free beet buns, a red cabbage and grape salad and a Christmas spiced chocolate mousse that is dead-easy to make. And now, with Christmas just around the corner, we are also sharing all those recipes here, for all of you that don’t speak Norwegian. Choose one dish or make the entire menu. And if you are looking for more Christmas recipes, you can have a look through our archive. Happy holidays! Millet, Persimmon & Brussels Sprout Salad Serves 4 As I mentioned above, we love hearty salads that balances warm and cold ingredients, have a variety of textures and a touch of sweetness. This Christmas salad with oven roasted Brussels sprouts, kale and persimmons has all that. The millet makes it into more of a main dish than just a salad and the honey Dijon dressing adds delicious Christmassy flavours. If you are not cooking for vegans, some feta cheese or goat’s cheese would also be delicious in this. Salad ingredients 300 g oven roasted brussels sprout 1 tbsp olive oil 1/­­4 tsp sea salt 1 cup /­­ 200 g uncooked millet (or quinoa) 2 large leaves kale, stems removed 1 persimmon or orange, sliced 1 cup /­­ 125 g roasted walnuts or pecan nuts 1 handful pomegranate seeds Mustard dressing 4 tbsp cold-pressed olive oil 1 tbsp Dijon mustard 1 tbsp quality honey 2-3 tbsp lemon juice, to taste a pinch sea salt and pepper Preheat the oven to 200°C /­­ 400°F. Rinse the Brussels sprouts, remove the outer leaf, cut off the end and slice them in halves. Place in an ovenproof dish, drizzle with olive oil and salt and toss with your hands. Place in the oven and bake for about 20 minutes or until soft and with golden and crispy edges. Rinse the millet in hot water and then cook it according to the packaging. Prepare the dressing by whisking all ingredients in a small bowl. Chop the kale coarsely and place in a salad bowl, pour over the dressing and use your hands to massage the leaves, making sure every single kale leaf is covered in dressing. Add the cooked millet and toss to combine. Then add persimmon, walnuts and a sprinkle of pomegranate seeds on top.   Mushroom, Rice & Hazelnut Loaf Makes 1 loaf This delicious Christmas loaf is filled with flavour from mushrooms, spinach and hazelnuts and a very satisfying thanks to the rice. Its perfect to make for Christmas as a vegetarian main dish. We love the look of the whole hazelnuts inside the loaf but you can chop them coarsely to make it even easier to cut the slices. 1/­­2 cup /­­ 150 ml whole grain rice, any colour (we used red) 1 cup /­­ 300 ml water a pinch sea salt 2 tbsp cold-pressed coconut oil, butter or olive oil 1 large onion 2 garlic cloves 10 oz /­­ 300 g mushrooms 1 sprig rosemary 2 sprigs thyme sea salt and black pepper 7 oz /­­ 200 g spinach (fresh or frozen, thawed) 4 eggs 1/­­3 cup /­­ 100 ml unsweetened plant milk or regular milk sea salt and black pepper 1/­­4 tsp ground nutmeg 3.5 oz /­­ 100 g hazelnuts (if allergic to nuts, use sunflower seeds or simply skip them), whole or coarsely chopped Preheat the oven to 400°F /­­ 200°C. Place the rice in a sieve and rinse with water. Then place in a saucepan with water and salt. Bring to a boil, lower the heat to a bare simmer and let cook for 30-40 minutes (check the specific cooking time on the package). Clean the mushrooms with a soft brush, if they are very dirty you can wash them with a little water and dry well. Slice the stem and the cap lengthwise into large slices. Heat oil in a skillet on medium-high heat, add garlic and onion and fry until fragrant. Then add mushrooms, rosemary, thyme salt and pepper and let fry for 2-3 minutes until browned on one side, then stir to flip side. Fry for a couple more minutes and then add spinach, stir around until wilted and pour into a bowl. In a separate bowl whisk the eggs with milk, nutmeg, salt and pepper. Add hazelnuts, cooked rice and the mushroom and spinach mixture and combine. Grease a loaf pan or cover it in baking paper. Pour the loaf mixture into the pan, place in the oven and bake for 45 minutes. Let cool slightly to allow the loaf to set. Carefully flip the loaf out of the pan. Use a sharp knife when slicing it, we usually do 1-2 cm slices. Enjoy!   Crispy Red Cabbage & Grape Salad Serves 4-6 We make this crunchy salad as a fresh and simple side to all the richer dishes. It has a stunning colour and is very quick and easy. We add grapes for sweetness but orange slices would also be delicious. You could also add a tablespoon of maple syrup if you prefer it a little sweeter. 1 small or 1/­­2 large red cabbage (1 lb /­­ 450 g) 20 red grapes 1/­­4 red onion 1 large handful parsley  Dressing: juice from 1/­­2 lemon 2 tbsp olive oil sea salt and pepper Use a mandolin or a sharp knife to slice red cabbage and onion thinly. Cut the grapes in half and remove the seeds. Chop the parsley coarsely. Toss everything in a bowl. Mix the dressing and pour over the salad. Serve in a bowl or in a wide jar.   Gluten-Free Beet Buns These delicious mini bread are so ideal on a Christmas table with their cute colour and slightly sweet flavour. Even if you are not gluten intolerant you will love these for their simplicity. Plus, it’s a nice gesture if you have guests with intolerances coming over. We posted the recipe for these buns here a while back. We added in a 1 tsp caraway seeds for extra flavour in this batch. Dark Chocolate Christmas Mousse Serves 4 The technique for this chocolate mousse was invented by the french scientist Hervé. The remarkable thing is that you only need dark chocolate and a liquid - it even works with water! The secret is to simply whisk air into the melted chocolate and the result is a creamy mousse with an intense chocolate flavour. Here, we are however making it with milk and gingerbread spices for a Christmas twist. Since chocolate is the main ingredient, make sure to choose good quality. 3/­­4 cup /­­ 200 ml plant milk of choice 1 pinch clove 1/­­4 tsp ginger 1/­­4 tsp cardamom 1/­­2 tsp cinnamon 7 oz /­­ 200 g dark chocolate (70%) Topping 4 tbsp greek yogurt or whipped cream pomegranate seeds 1 tsp powdered sugar, optional Create a water-bath by filling a sauce pan with 5 cm water and placing it on the stove on medium heat with a heatproof bowl on top (steel or glass bowl works best). Add milk and spices to the bowl. Chop the chocolate coarsely then add it to the milk. Stir a few times with a spatula while the chocolate is melting in the milk, then fill a large mixing bowl halfway with ice. Move the bowl of melted chocolate from the heat to the ice bath and start beating it vigorously with a hand whisk for about 3-4 minutes. At first it will look very loose and bubbly but after a while it will start to feel more like when you are whipping cream, fine lines will appear as you run the whisk through the chocolate and it starts looking like a mousse. Use a spoon to carefully pour or divide the mousse into 4 desert glasses that you store in the fridge. Its easily happened to overmix the chocolate the first time - only 30 seconds too much and it firms up so you cant pour it and eventually becomes grainy. In that case, simply bring it back to the heat, let it melt entirely and then place it back on the ice and start whisking again. Serve with a dollop of yogurt or cream and a sprinkle of pomegranate seeds. You can dust a little powdered sugar on top just for the look of it. ******** PS! We are actually not having any of these dishes for Christmas as we are currently in Thailand on a no-work holiday. The only time we have been reminded of Christmas here was when a bunch of monkeys broke into our house and stole some of the Christmas gifts that we had brought for Elsa! So now we are looking for a monkey wearing a striped dress and some glitter nail polish.

Peters Vegan Pepparkakor (Swedish Gingerbread Cookies)

December 15 2015 Happy Cow veggie blog 

The holidays are here, and its time for Peter to dust off his Swedish cookbook and make pepparkakor, a traditional Swedish ginger cookie. Peter has fond memories of his mom […] The post Peters Vegan Pepparkakor (Swedish Gingerbread Cookies) appeared first on The Veggie Blog.

Easy Vegan Brownies Recipe

December 6 2015 Vegan Richa 

Easy Vegan Brownies Recipe One cannot have enough brownie recipes right. So here is another one that is simple and customizable! Add walnuts, other nuts or seeds. Add some fresh cranberries or a nut butter swirl on top before baking. Add crushed peppermint candy cane + peppermint extract instead of vanilla, or add candied ginger + gingerbread spices for holiday brownies and more.  Fudgy and fabulous. Make these this Sunday! For gluten-free options, see the list of brownies below.  Continue reading: Easy Vegan Brownies RecipeThe post Easy Vegan Brownies Recipe appeared first on Vegan Richa.

Cookie Dough Chocolate Banana Fudge

December 20 2014 Vegan Richa 

Cookie Dough Chocolate Banana Fudge Easy fudge for today! Ripe bananas + maple + melted chocolate! Add some cookie dough and this is a treat! This is a very fudgy fudge because of the bananas and maple. Omit maple syrup for a more set fudge. For variations, add gingerbread spices, pepper mint or bourbon. More fudge, truffles and cookie dough options from the blog here Planning a breakfast or brunch, see the collection here And some tried and tested Holiday Dinner options!

Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar

December 9 2014 Vegan Richa 

Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar This Chocolate Pumpkin Loaf Mix is a super and a very delicious Jar gift. To make the loaf add non dairy milk and pumpkin, add jar contents. Mix, bake, done! The jar contents have flour, cocoa powder, and a mix of flour, sugar, ground up bittersweet chocolate, spices and baking powder. You can omit the oil and add more pumpkin. The resulting loaf is moist, full of chocolate and pumpkin flavors and perfect for snack, breakfast or dessert! The loaf is amazing as is. You can glaze it with a spiced whipped coconut cream frosting or a simple chocolate glaze or my Pumpkin caramel. Or serve with vegan vanilla Ice-cream. You can also make muffins with the batter. Or make this without pumpkin and use non dairy yogurt to make a spiced chocolate loaf. I use cocoa based vegan dark chocolate (Theo), vegan chocolate chips (Enjoy Life) in the recipe. You can find them in my amazon store here.  Make a big batch of the Chocolate Pumpkin Loaf mix in a jar or make the loaf itself. This loaf mix fits in a Quart jar or any jar that can hold 4 cups. Also convert this Gingerbread cake into a jar gift!  My website server(bluehost grr) was having trouble last week. So a few extra posts this week!  Continue reading: Vegan Chocolate Pumpkin Cake and Cake Mix In a JarThe post Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar appeared first on Vegan Richa.


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