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grapefruit vegetarian recipes

Grapefruit Radicchio Salad

December 25 2017 Meatless Monday 

Pecans are candied in a skillet with caramelized sugar, then seasoned slightly savory with smoked paprika and salt. These salty sweet nuts are the perfect accent to sit atop this salad of hearty cabbage, spicy radicchio and tart grapefruit. This recipe comes to us from Amy of Cooking with Amy. Serves 4 - 1/­­4 cup pecans, chopped - 2 teaspoons sugar - 1/­­8 teaspoon smoked paprika - a pinch of salt - 2 cups radicchio, shredded - 1 cup Napa cabbage, shredded - 1 grapefruit - 2 tablespoons olive oil - 1 teaspoon white wine vinegar Toss the pecans with the sugar and 1 teaspoon of water in a small bowl. Transfer the pecans to a small frying pan over medium-high heat. Cook, stirring constantly, for 2-3 minutes, or until the sugar gets very brown. Take the pan off of heat and sprinkle with the smoked paprika and a pinch of salt. Stir well, taking care to ensure the nuts are separated, and let the pecans cool in the pan. Toss the radicchio and cabbage together in a medium sized bowl. Peel the grapefruit with a knife. Cut between the membranes to remove only the segments and drop the grapefruit segments into the bowl. Squeeze the remaining grapefruit juice from the membranes and peel onto the cabbage and grapefruit segments. Add the olive oil and vinegar to the cabbage and grapefruit, taking care to toss to ensure the dressing is evenly distributed. Divide the salad into 4 servings, top with the candied pecans and enjoy! The post Grapefruit Radicchio Salad appeared first on Meatless Monday.

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.

Red Cabbage and Sweet Potato Smoothie

September 3 2017 Golubka Kitchen 

Red Cabbage and Sweet Potato Smoothie Smoothies are my absolute favorite breakfast. I always get sad once the mornings start getting cooler, because an ice-cold smoothie bowl no longer seems like a very appropriate breakfast option. I continue making them into October anyway :) For years, I’ve had the same smoothie formula that consisted of frozen banana, frozen berries, as well as any greens and super-powders I had on hand. This past year though, I decided to start packing more stuff into my smoothies, specifically more veggies. If you have a blender, especially a high-speed one like a Vitamix, it’s so easy to ‘hide’ all kinds of things in your smoothies. I’ve been favoring steamed and frozen cauliflower, sweet potato, and zucchini in place of frozen banana. I’ve also been adding things like raw beets, red cabbage, and even mung bean sprouts into the blender. At first, eating a barely sweet smoothie was strange, but now I can honestly say that I’ve grown to appreciate and love having a less sugary breakfast. I realized that it’s more important to me to have a smoothie, any smoothie than to have a sweet, dessert-like one in the morning. This red cabbage and sweet potato smoothie has been my favorite variation since I randomly decided to throw some leftover red cabbage into the blender. Its flavor is barely noticeable in the final product, but it adds excellent color and nutrition into the mix. Steamed and frozen sweet potato contributes some sweetness and creaminess, while making the smoothie quite filling and satisfying. Avocado ensures an even silkier smoothie and brings all of its healthy fats to the table. Frozen berries make the whole thing seem and taste like an actual smoothie. I like to add maca, because I swear it gives me all kinds of energy in the morning, as well as puts me in a really great mood. You can also add cacao, medicinal mushroom powder, or any other super-powders you like. I doctor it up quite a bit with nut butter or coconut yogurt, more berries and seed sprinkles, and eat it with a spoon. I love seeing the rainbow of color that all the ingredients create in the blender. To me, it’s the best thing. Would love to hear about your favorite smoothie combos! Have a nice Sunday. Red Cabbage and Sweet Potato Smoothie   Print Serves: 2 big smoothie bowls Ingredients about an eighth of a small head of red cabbage (should be a small wedge, smaller than in the photo) half of an avocado ½ cup cubed, steamed and frozen sweet potato ½ cup frozen blueberries, plus more for garnish ¼ cup frozen strawberries 1-2 teaspoons maca powder (optional) handful of any greens of choice (optional) 1½ - 1¾ cup purified water almond butter or coconut yogurt - for garnish sprinkles like chia seeds, cacao nibs, bee pollen or any other nuts/­­seeds of choice - for garnish Instructions Combine the red cabbage, avocado, sweet potato, blueberries, strawberries, maca, if using, greens, and water in a high-speed blender. Blend until smooth. I like to start out with just 1½ cups of water for a spoonable smoothie consistency and add more water if needed. If you would like the smoothie to be drinkable, add 1¾ - 2 cups of water. Serve right away, garnished with more berries, almond butter/­­coconut yogurt and sprinkles. 3.5.3226 You might also like... Peach and Avocado Overnight Oats with Moringa Powder Grapefruit Smoothie Blueberry Cheesecake Truffles Creamy Steel Cut Oats with Spring Vegetables .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 Red Cabbage and Sweet Potato Smoothie appeared first on Golubka Kitchen.

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway

June 28 2017 Golubka Kitchen 

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway This post was created in partnership with Raw Rutes. We’ve got a zinger of a hot weather dish for you today. Have you ever tried cucumber noodles in favor of the more common spiralized zucchini? I’m obsessed. They are the perfect, cooling and hydrating food, especially when dressed with plenty of lime juice, herbs and a kiss of spice. They’re great with tropical fruit, creamy avocado, and a sprinkling of toasted seeds, as well as tofu for more substance and a savory element. The glazed tofu recipe I give here is an absolute favorite of mine and generally very special, easy, and able to transform any tofu hater into a true believer. It’s garlicky and spicy, and with a touch of sweetness. You can see the video of the whole process above. I love cooking with tofu because it’s a flavor sponge and therefore extremely versatile. One of the most important steps in achieving outstanding tofu involves draining it of the liquid that it comes in. Generally, the less liquid tofu holds, the better it is at absorbing all the surrounding flavors. That’s where the beautiful, stainless steel Tofu Press from Raw Rutes comes in. Raw Rutes is a charming, online shop full of back-to-basics kitchen tools, from dreamy fermenting crocks to home brewing supplies, dehydrators and even freeze dryers (!). They sent me their Ninja Tofu Press to try out, and though I’m often skeptical of single-purpose kitchen tools, this one stole my heart. Previously, I would make a contraption of two plates, kitchen towels and a large jar of water for draining tofu, and I’m pretty relieved that I no longer have to make that much mess for such a simple step. This tofu press looks great and comes with a 4.5 lb weight, which gets all the liquid out of the tofu quickly and efficiently, with no required effort on your part. It can also be used for making your own homemade tofu (still on my list of things to try), as well as getting moisture out of pretty much any foods that fit. I’ll definitely be using it for my homemade nut cheeses. Some other items on my Raw Rutes wish list include this terra-cotta sprouter, this fermenting crock, and this crazy cherry pitter (why not?). Discount Code and Giveaway! For 11% off any items on Raw Rutes, enter code GOLUBKA at checkout through July 31st, 2017. To enter to win one Ninja Tofu Press, leave a comment here with your favorite item from the Raw Rutes offering or favorite way to prepare tofu until July 5th, 2017 (USA only). Glazed Tofu with Limey Cucumber Noodles and Mango   Print Serves: 4-6 Ingredients for the glazed tofu 1 14 oz (398 g) package firm tofu (I used sprouted tofu) 2 tablespoons freshly squeezed lime juice - divided ½ tablespoon tamari 1 teaspoon sriracha 1 tablespoon miso paste ½ tablespoon honey or maple syrup 1 tablespoon neutral coconut oil 1 teaspoon toasted sesame oil 4 garlic cloves - minced for the bok choy (optional) 1-2 baby bok choy - sliced into wedges splash of tamari juice of half a lime for the cucumber noodles 2 English cucumbers - spiralized or julienned ½ -1 lime sea salt pinch of red pepper flakes 1 teaspoon toasted sesame oil large handful each basil and cilantro leaves for serving 1 ripe, firm avocado - thinly sliced 1-2 small ripe, sweet mangoes - thinly sliced toasted sesame seeds basil/­­cilantro/­­mint leaves - for garnish Instructions to prepare the glazed tofu Press the tofu for 15-30 minutes to drain it of as much liquid as possible. Slice it into cubes. Combine 1½ tablespoons lime juice together with the tamari and sriracha in a small bowl. Set aside. In another small bowl, combine the miso paste, honey/­­maple syrup and the remaining ½ tablespoon lime juice, and set aside as well. Warm the coconut oil in a medium sauté pan over medium heat. Add the tofu and sauté, flipping periodically until golden on all/­­most sides. Add more oil if needed throughout the process. Drizzle 1 teaspoon of the sesame oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant. Add the tamari mixture, bring it to a boil and cook until reduced and syrupy, for 1-2 minutes. Remove the pan from the heat. Add the miso mixture into the pan and toss until well-combined. Remove the tofu from the pan and set it aside. to cook the bok choy Return the pan to the heat and add the bok choy. Cook for about 2 minutes on each side, or until the white parts are lightly golden. Add a splash of tamari and a squeeze of lime juice, and stir until most of the liquid is evaporated. Remove from heat. to prepare the cucumber noodles Place the spiralized cucumber into a medium/­­large serving bowl. Squeeze the lime juice over the noodles, sprinkle with salt and red pepper flakes, and drizzle with sesame oil. Add the herbs and toss gently to coat. to serve Distribute the noodles between serving bowls. Arrange the avocado slices on top of the noodles, followed by the mango, bok choy and spicy tofu, toasted sesame seeds and herbs. Enjoy right away. 3.5.3226 You might also like... Kaffir Lime Mango Ice-Cream Turnip Blueberry Muffins Roasted Yellow Plum and Rosemary Popsicles Grapefruit Smoothie .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 Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway appeared first on Golubka Kitchen.

Upside Down Citrus Polenta Cake

March 8 2017 Golubka Kitchen 

Upside Down Citrus Polenta CakeThis post was created in partnership with North Coast. March is tricky. It’ll throw out a few of those luxuriously warm days in a row, which cause collective memory loss about the fact that it’s still winter, and you’ll suddenly see a few dazed people out on the street wearing shorts. And then it gets cold again, and it might even snow soon, and the warm coat you so optimistically tucked away into your closet has to come back out. By this time, you might also be really tired of root vegetables and stews, and all things earthy and hearty. I am. Thankfully, there is citrus. Bright, sweet, lush, like little suns in fruit form. I’m continually amazed by the variety of citrus fruit available at the grocery store this time of year. Based on my last scan of the citrus section, there are at least three types of oranges, the blood variety being the star, about as many kinds of grapefruits (red, pink, white), and don’t even get me started on the numerous hybrids, smooth-skinned, wrinkled and everything in between. I wanted to make a treat that really captures that brightness and abundance, so an upside down cake was in order. It looks involved to those not in the know, but it’s actually the easiest kind of cake to make. For the cake itself, I wanted a batter that would come out of the oven moist and fluffy, and I aimed for gluten-free and vegan, since that is what most of you guys seem to enjoy. There was a large jar of polenta in my pantry – there always is, since my eight year old is a polenta fiend – and I had the idea to go the corncake route. I’m really happy I did, and the cake was gone within a day as proof of its success. It’s sweetened with dates, apple sauce and orange juice, so nothing too sugary here. The mellow sweetness and crumbly texture of the cake combines really well with the fragrant, bright notes of the blanket of citrus on top. I like keeping the skin on the citrus slices, since its oils contribute lovely, complex notes to the overall flavor, but if you or your kids are not fond of a little bitterness, you can cut the skin off the slices. One of the main challenges of vegan baking is coming up with the correct combination of ingredients for a moist batter that doesn’t fall apart, without eggs. I’ve found apple sauce to be the essential ‘secret’ ingredient that makes all of the above possible, while adding a bit of its subtle sweetness to the mix. It also seamlessly integrates into sweet baked goods, so you won’t be tasting apple sauce in the finished product. Plus, it’s a healthy, clean, plant-based ingredient, and we all love those here. I was excited to work with North Coast on this recipe, since their apple sauce is the best I’ve ever tasted and contains no preservatives and no added sugar, all the while being made with real, organic, non-GMO ingredients. Their sauce tastes incredibly fresh and crisp, and they offer well-considered flavor options, like plain, berry, apricot, pumpkin spice and more, made with all U.S. grown fruit. Besides this cake, I’ve been using North Coast apple sauce in so much of my cooking lately, from these brownies, to my morning oats, atop a cup of coconut yogurt and even in smoothies. The brand also offers apple cider vinegar, cider and juice, so there is a definite mastery of wholesome apple products, which I absolutely love. Upside Down Citrus Polenta Cake   Print Serves: one 9-inch cake Ingredients for the cake 1 cup non-GMO polenta 1 cup brown rice flour 1 teaspoon baking soda 1 teaspoon baking powder sea salt zest of 2 organic oranges 10-12 soft Medjool dates - pitted and soaked in warm water for 10 minutes, soaking liquid reserved 1 cup freshly squeezed orange juice ⅓ cup apple sauce 2 tablespoons coconut oil, plus more for oiling the pan 1 tablespoon apple cider vinegar 2-3 oranges - sliced ½-inch thick (You can use a variety of different kinds for a more colorful presentation. I used navel, cara cara and blood oranges.) Instructions to make the cake Preheat oven to 375° F (190° C). Cut out a parchment paper circle to cover the bottom of a 9-inch spring form or cake pan. Thoroughly oil the sides of the pan with coconut oil. In a large bowl, combine the polenta, brown rice flour, baking soda, baking powder, a pinch of salt, and orange zest, and mix thoroughly. Reserve 1/­­2 cup of the date soaking water and add it to an upright blender along with the dates and orange juice, blend until smooth. Add the apple sauce, coconut oil and apple cider vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and stir to just combine. Arrange the orange slices to cover the parchment paper-lined bottom of your pan and pour the batter over them. Even the batter out with a spoon. Lift and drop the pan gently a couple of times to get rid of any possible air bubbles. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. Let cool for at least 20 minutes before inverting the cake onto a plate or a cake stand and peeling off the parchment paper. Slice and serve with plain yogurt or coconut yogurt. 3.5.3226 You might also like... Strawberry Milkshake Vegan Cobb Salad with Watermelon Bacon Fruit Leather Puzzle Barley Tomato Salad .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 Upside Down Citrus Polenta Cake appeared first on Golubka Kitchen.

Quick Persimmon ‘Eggnog’

December 23 2016 Golubka Kitchen 

Quick Persimmon ‘Eggnog’ Yes, calling this drink eggnog is a bit of a stretch, but it does have most of eggnog’s better properties – creamy, spiced, slightly sweet, beautiful in color. Most vegan ‘eggnog’ recipes I see out there involve cashews and/­­or frozen banana and rightly so – those things are excellent for creamy texture. That’s why any time I come up with a creamy drink recipe that doesn’t involve either and still tastes good, I feel especially accomplished. This nog gets its creaminess from frozen persimmon and tahini. It’s rich, but much much lighter than the original and definitely not as lethally filling. There are plenty of wintery spices involved and dates yield the subtle sweetness. Most importantly, this eggnog comes together very quickly, so it can easily be made in between festivities or relaxation sessions this weekend, if you are celebrating or have time off, or at any point during the winter. I’ve always been drawn to ‘strange’ fruit like figs, quince, and persimmons. Persimmon season is one of the main events I look forward to in the winter, and I proceed to eat little else for dessert or breakfast when the fruit becomes widely available. If you’ve never tried persimmons before but would like to, navigating the different types out there can be a bit confusing, so I wanted to clear that up here. Hachiya persimmons are the persimmons you see pictured in this post, they are acorn-shaped and have to be completely ripened before consumption (unripe hachiya can cause an unpleasant, astringent feeling in your mouth). My favorite way to enjoy ripe hachiya persimmons is frozen whole and thawed to a scoopable consistency, then eaten with a spoon like sorbet. The freezing also helps get rid of any remaining astringency. When choosing a ripe hachiya, pick out the softest one that’s still orange (avoid any with large brown spots) – it should feel uncomfortably soft, like there is jello inside the skin, that means that the persimmon is truly ripe. Fuyu is other widely available type of persimmon. Fuyus are flatter in shape and lower maintenance than hachiya, but, in my opinion, also less fun. Fuyus can be eaten at pretty much any time once they are orange – you can eat them when they are hard as an apple or a bit softer and richer in color, but they will never get as soft and jammy as a hachiya. Happy Holidays! Wishing you peace and rest :) Quick Persimmon Eggnog   Print Serves: 2-3 Ingredients 1 small or ½ large frozen hachiya persimmon - defrosted for about 5-10 min, chopped 4 large dates 2 heaping tablespoons tahini few slices of whole nutmeg or ½ teaspoon ground nutmeg, plus more for garnish 5 cardamom pods - shelled 1 teaspoon cinnamon plus more for garnish 1 tablespoon chia seeds (optional) 2-2½ cups water (2 for thicker consistency) honey or maple syrup - to taste, if needed Instructions Combine all ingredients in a blender until smooth. Distribute between cups, garnish with cinnamon and nutmeg and enjoy. 3.5.3226 You might also like... Rhubarb Raspberry Fizz from Sarah at The Vanilla Bean Blog Spiced Hot Chocolate and a Cookbook of Our Own Pi?a Colada Milkshake - Ice Cream Sunday Grapefruit Smoothie .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 Quick Persimmon ‘Eggnog’ appeared first on Golubka Kitchen.

Strawberry Oat Smoothie Bowl and Superfood Raw Chocolate Bar

July 1 2016 Golubka Kitchen 

Strawberry Oat Smoothie Bowl and Superfood Raw Chocolate Bar Cookbook manuscript submitted – check, kitchen renovations begun – check, long weekend ahead to relax – check! Now that the weight of the manuscript is lifted from my shoulders a little bit (although the work doesn’t stop here), there will finally be some more time for all the things that often get neglected when a big project takes over one’s life – more beach hangs with the fam, catching up with friends who’ve long declared me a hermit, grilling outside until sunset, and long, leisurely breakfasts, like this one. Smoothie bowls are always a winning morning meal in our household – Paloma eats them without any questions, the adults enjoy them, and any friends who frequently stop by after work to test-taste my recipes will surely slurp up any leftovers. This one is a special smoothie bowl that I make when I want to treat myself and whoever is around to a more indulgent breakfast, which is still very nourishing and filling. There are sweet summer strawberries for fruitiness, oats for substance, and many energizing superfood seeds and powders – just add whatever you have on hand here. I’m also sharing my go-to recipe for raw chocolate today. I like to make a few of these bars at a time, to keep on hand as a dessert or snack, or for sprinkling onto dishes like this smoothie bowl. Chocolate always pairs so well with sweet and tart strawberries, and in this breakfast, the combination is heavenly. This chocolate bar is full of goodies as well – aside from raw cacao butter and powder, there is spirulina and all kinds of crunchy, nourishing toppings including goji, hemp hearts and quinoa puffs. Have a relaxing weekend and treat yourself with a smoothie bowl :) Strawberry Oat Smoothie Bowl   Print Serves: 2-4 Ingredients 1½ cups almond milk - preferably homemade ¾ cup rolled oats - gluten-free if needed seeds of 1 vanilla bean or 1 tablespoon vanilla extract 1 large frozen banana 1-2 large, soft dates - pitted 2 tablespoons hemp hearts, plus more for garnish 1 tablespoon almond butter 1 tablespoon maca powder 1 tablespoons cacao nibs, plus more for garnish 1 tablespoon chia seeds (optional) 1 teaspoon cinnamon (optional) several pieces of superfood raw chocolate (recipe below) - shaved, divided about 1 cup strawberries - chopped, plus more for garnish 1 tablespoon maple syrup Instructions Combine almond milk, rolled oats, vanilla, banana, dates, hemp hearts, almond butter, maca, cacao nibs, chia seeds and cinnamon, if using, in an upright blender. Blend until smooth. Add shaved chocolate and pulse to combine. Distribute between bowls, leaving about ⅓ cup of the smoothie in the blender for the strawberry swirl. Add strawberries and maple syrup and blend until smooth. Pour pink mixture between serving bowls, creating a swirl with a toothpick or other utensil. If you dont want the swirl, combine all ingredients in the blender at once. Garnish with strawberry slices, cacao nibs and more shaved superfood chocolate. 3.5.3208 Raw Superfood Chocolate Bar   Print Serves: 3-4 bars Ingredients for the chocolate 1 cup (100 g) shaved raw cacao butter ½ cup (45 g) raw cacao powder ¼ cup (40 g) mesquite powder 2 tablespoons maca powder 2 tablespoons maple syrup ½ cup hemp hearts ¼ cup cacao nibs ¼ cup quinoa puffs 2 tablespoons spirulina powder pinch Himalayan or Maldon salt options for the topping goji berries raisins cacao nibs quinoa puffs hemp hearts Instructions Gently melt cacao butter over a double boiler in a medium bowl over low heat. Remove from heat, add cacao, mesquite and maca powders through a fine mesh sieve to prevent clumping. Add maple syrup and stir to combine. Add hemp hearts, cacao nibs, quinoa puffs, spirulina powder and salt, stir to incorporate evenly. Spoon into bar molds and sprinkle with toppings. Place in the freezer to harden. Remove from molds and store in the freezer or refrigerator in a covered container. 3.5.3208 You might also like... Raw New Year Doughnuts Grapefruit Smoothie Simple Spicy Strawberry Gazpacho Raw Chocolate Persimmon Tart and a Guest Post at Green Kitchen Stories .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 Strawberry Oat Smoothie Bowl and Superfood Raw Chocolate Bar appeared first on Golubka Kitchen.

Salad with Ghee Poached Radishes and Smoked Salt

May 12 2015 Golubka Kitchen 

Salad with Ghee Poached Radishes and Smoked Salt Sarah B. of My New Roots hardly needs an introduction. Her blog has been a major source of inspiration for a long time now, and I look forward to her new posts, which are always full of interesting culinary ideas and encouraging nutritional facts. Sarah has a talent for explaining the benefits of whole foods in a friendly, approachable, yet very knowledgeable way, which without fail leaves me hungry after reading her posts. Sarah was one of the few people to see an early copy of our cookbook and wrote a very kind review, for which we are thankful. Sarah’s new, much anticipated cookbook is a beauty, full of inspiring photographs, engaging writing and appetizing recipes. She covers the basics – sprouting, nut milks, ghee and the like – and then goes on to presenting delicious, healthy recipes for all five seasons, dividing Summer into Early and Late Summer (with which I agree with much enthusiasm – those two are quite different in terms of produce). I chose to make this spring salad with Ghee Poached Radishes, having never tried cooked radishes before. I immediately regretted waiting to try it as long as I did. Sautéing radishes rids them of any bitterness, transforming them into mildly sweet, silky spheres. I even threw them on pizza, which turned out delicious. Smoked sea salt is another interesting ingredient that this recipe calls for. I bought a bottle of it months ago but could never find a dish to incorporate it into. I was happy to finally utilize the beautiful, grey colored salt in this recipe, and it worked perfectly with the buttery radishes. Among the recipes I plan on trying from the My New Roots cookbook are Caramelized Fennel on Herbed Polenta, Roasted Cauliflower with Lebanese Lentils and Kaniwa, Ginger-Rosemary Roasted Grapefruit, Salt ‘n’ Pepper Chocolate Chip Cookies, and I’m confident that any reader of this blog will benefit from having Sarah’s book on their kitchen bookshelf. Salad with Ghee Poached Radishes and Smoked Sea Salt 1 bunch radishes – tops removed 2 tablespoons ghee (I’ve also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves – minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt – for sprinkling over the salad sunflower sprouts or other microgreens for garnish – optional 1. Slice radishes in half lengthwise or quarters for bigger sized ones. 2. Melt the ghee (or coconut oil) in a large pan over medium low heat. Add garlic and saute for about one minute. Increase the heat to medium and add radishes, cut side down, together with a pinch of salt. Saute for about 10 minutes until they become translucent and tender, but not mushy. 3. Drizzle the vinegar over the radishes and toss to coat. Remove the pan from heat and drizzle honey over, tossing to incorporate. 4.  Arrange arugula or your greens of choice on plates, top with radishes and drizzle the juice from the pan over the salad. Garnish with microgreens, if using, and season with smoked sea salt.

4 Reasons Why You Should Start Juicing

April 24 2015 VegKitchen 

4 Reasons Why You Should Start JuicingContributed by Garrick Dee Tan. When it comes to staying healthy and fit, a lot of health experts like dieticians and doctors would say that you should eat a lot of fruit and vegetables. How much? It varies. For instance if youre a 35 year old male who does not exercise a lot, you should eat at least 2 cups of fruit and 3 cups of vegetables. This handy tool from the Centers for Disease Control and Prevention (CDC) will calculate how much you should eat depending on your age, sex and physical activity level. What counts as a cup? According to the CDC a whole small apple can be considered as a cup, a large banana is considered a cup, half a cup of sweet potato + half a cup of green beans is considered a cup. Heres the full chart. Eating all that vegetables and fruit really fills up your stomach which is great because itll leave less room for junk food but the digestive system gets overwhelmed. One option that will help health conscious folks like you and I consume more fruits and vegetables is juicing, and Ill share with you 4 reasons why you should consider incorporating this practice into your diet. - Allows you to consume more fruits and vegetables Like what I said earlier in this article depending on your age, sex and physical activity level you need to consumer 5 to 6 cups fruits and vegetables. Juicing helps you consume more because the process separates liquid from pulp. Whats left is a liquid brimming with live enzymes and nutrients get absorbed by the body without having to be digested by the gut. This in a way helps rest the digestive system. - Helps treat certain types of ailments like diabetes Diabetes is an epidemic that affects over 30 million Americans with over 1.5 million new cases per year. One of the best natural remedies used with success by a number of people to control diabetes is bitter melon. This (you guessed it) bitter fruit contains four ingredients that is known to help the bodys capability to absorb and process sugar. These four ingredients are vicine, polypeptide-P, charantin and lectin. It is so potent that doctors and health practitioners have warned against combining this with diabetic medication because it could cause hypoglycemia or a condition where the blood sugar falls to dangerously low levels. Dosages vary but the maximum you can safety take is around 2 bitter melons per day. If youve tasted bitter melon, it is very bitter and I doubt no matter how good the chef is you wont be able to eat a whole piece. An alternative is to juice bitter melon. This removes all the pulp and what you get is a concentrated drink that has helped thousands of people reverse type-2 diabetes. If pure bitter gourd is too bitter for your taste you can try adding these ingredients. Important note: If youre under medication, consult with a physician first before incorporating this into your diet because like what Ive said combining this with diabetic medication can cause hypoglycemia. And when you do take this regularly monitor blood glucose levels - if it falls within normal levels ask your doctor if you can discontinue medication. - Helps you lose weight No, Im not talking about a juice fast where youll eat nothing but juice. Im talking utilizing juicing into your diet in order to reduce hunger pangs. While a juice fast can work for the short term and Ive read a lot of success stories, the truth is it isnt sustainable for an extended period and can be dangerous if you do it the wrong way. What Im suggesting here is a solution where you dont need to starve yourself. The solution involves drinking fresh juice before a meal or in-between meals in order to curb the hunger pangs that normally would occur if we dont eat snacks in between meals. Health experts agree that eating smaller portions is the key in losing weight and keeping it off but if what you are eating in between meals is rich in fructose then this method can also work against you, which is why drinking juice or a smoothie /­­ juice combo is a better option. Not only will your body get the nutrients it craves for thus reducing appetite, it also lessens the carb and sugar intake. This will result in weight loss minus the nutrient deprivation. If you dont believe me, try some of these recipes before any meal and see if it helps in reducing hunger pangs. Some of these recipes have ingredients that help in weight loss like Avocado and Grapefruit. - Improves digestion A health digestive system is important to our overall health, in fact a third of our immune system is found in the digestive tract and research confirms this. Juicing helps indirectly by providing you with a healthier alternative to store bought juices. Fruits like lemon also help with the digestive system by lubricating the digestive system and softening the stool. Drinking a cup of warm lemon water in the morning will help improve in fact will help digestive health by stimulating the liver to produce bile which is a fluid needed to flush out waste from the gut. Another ingredient you can add to your juices to improve digestion is ginger. Eating a thumb of ginger is just plain impossible but juicing it is not and adding it adds a nice spicy contrast. Next week, Ill cover the most common mistakes a lot of people make when juicing. One of them is a key contributor in people gaining weight so please stand by for that. - For more juicing tips, visit Juicing with G.

Shaved Fennel and Red Onion Salad with Grapefruit and Blue Cheese

February 17 2015 Vegetarian Times 

1. Shave onion into thin slices with grater, mandoline, or food processor fitted with slicing blade. Transfer to small bowl, and cover with cold water. Set aside. 2. Shave fennel into thin slices with grater, mandoline, or food processor fitted with slicing blade. Coarsely chop fennel fronds. Transfer all to large bowl. 3. Supreme grapefruits by trimming ends, then standing fruit upright.Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl of sliced fennel, and cut sections along membranes to release wedges into bowl. Squeeze membrane skeleton over bowl to catch remaining juice. 4. Whisk together mustard and vinegar in small bowl. Whisk in olive and walnut oils, and season with salt and pepper, if desired. 5. Drain onion, and add to fennel and grapefruit mixture. Toss with vinaigrette, then fold in cheese and walnuts (if using).

Roasted Parsnip and Pomelo Salad

January 31 2015 Golubka Kitchen 

Roasted Parsnip and Pomelo Salad This winter I rediscovered parsnips and have been roasting them weekly, unable to get enough of their unique, sweet flavor. Pomelo (the citrus) is in season right now, and Paloma (the daughter) and I like to play a game of who can find the biggest one at the Asian market. Some of them come almost as big as her head! The earthy and grounded flavors of parsnips combine well with the bright and juicy pomelo in this salad, but feel free to use grapefruit or orange to get a similar effect if you don’t have access to a pomelo. Walnuts and raisins toasted and plumped in spicy coconut oil add a nice finish, full of warming flavors, perfect for winter. This salad is very simple to prepare, and the parsnips make it filling enough for a light lunch or dinner. Enjoy! Roasted Parsnip and Pomelo Salad 3 large parsnips – scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea salt and freshly ground black pepper 1/­­4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts – roughly chopped 2 handful raisins 1 pomelo – segmented 4 cups baby spinach 1. Preheat oven to 400F (200C). Add 1tablespoon of melted coconut oil to parsnips, toss to coat thoroughly. Arrange them on a baking sheet, sprinkle with salt and freshly ground black pepper. Bake for 20 minutes, or until soft, flip at half time. 2. In a large bowl or in individual serving plates, combine spinach, roasted parsnips and pomelo segments. 3. In a medium pan, warm 2 tablespoons coconut oil over medium low heat, add paprika, large pinch of salt and walnuts. Toast for 5-7 minutes, until golden. Add raisins at the last couple minutes to plump them up. Spoon nuts, raisins and spicy oil over the salad. Serve immediately.

Sunrise Citrus Salad

April 21 2014 Meatless Monday 

Who says you cant have salad for breakfast? Tofu cubes are marinated in orange juice, maple syrup and cinnamon, then seared crisp on the stove. A macadamia vinaigrette dresses baby lettuces, while dried cranberries and pistachios provide a delicious flavor contrast in this satisfying citrus salad. This recipe comes to us from Kathy of Healthy. Happy. Life. Serves 3 For the citrus seared tofu cubes: - 2 cups firm or extra firm tofu, cubed - 1 tablespoon orange juice - 1/­­8 teaspoon orange zest - 1 tablespoon maple syrup - 1 1/­­2 teaspoon low sodium soy sauce - a few dashes cinnamon - 1 1/­­2 tablespoons safflower oil - pepper, to taste For the macadamia vinaigrette: - 2 tablespoons macadamia nut oil - 3 tablespoons apple cider vinegar - 2 teaspoons agave nectar, to taste - black pepper, to taste To complete the Sunrise Citrus Salad: - 1/­­3 cup avocado, diced - 1 tablespoon lime juice - salt, to taste - 2 cups spring mix lettuce or baby spinach - 1 tablespoon dried cranberries - 1/­­2 grapefruit, peeled, deseeded and sliced - 1/­­3 cup orange slices - 1 cup short grained brown rice, cooked - 1 tablespoon pistachios To make the citrus seared tofu cubes: Squeeze the excess water out of the tofu cubes using your hands or a heavy book lined with paper towels. Place the orange juice, orange zest, maple syrup and soy sauce together in a medium bowl. Season with the cinnamon and salt and pepper to taste. Soak the tofu cubes in the orange maple marinade for at least 1 hour. Place the oil in a large sauté pan over medium-high heat. Add the marinated tofu cubes and cook for 2 minutes, or until 1 side is seared. Reserve the marinade. Flip the tofu cubes over using a spatula, add 2 tablespoons of the orange maple marinade to the pan and cook for more 2-3 minutes. Add the remaining orange maple marinade and cook another 1-2 minutes, or until the marinade reduces slightly. Transfer the tofu to a plate and sprinkle pepper over the top, if desired. Pour the reduced marinade over the tofu. Season with salt and pepper to taste and set aside. To make the macadamia vinaigrette: Whisk the macadamia nut oil, apple cider vinegar and agave nectar together in a small bowl. Season with pepper to taste, adding more agave nectar if desired. Set aside. To complete the Sunrise Citrus Salad: Place the avocado in a small bowl and toss with the lime juice. Season with salt to taste. Divide the salad greens, cranberries, grapefruit, orange slices and cooked brown rice between 3 bowls. Dress each with the macadamia vinaigrette to taste. Top each with the lime avocado mixture, tofu cubes and pistachios. Enjoy! The post Sunrise Citrus Salad appeared first on Meatless Monday.

grape juice recipe | grapefruit juice recipe | homemade black grape juice

April 9 2017 hebbar's kitchen 

grape juice recipe | grapefruit juice recipe | homemade black grape juicegrape juice recipe | grapefruit juice recipe | homemade black grape juice with step by step photo and video recipe. grapefruit juice is prepared with various ways, however the taste may range from sweet-tart to very sour. moreover, homemade grape juice are ideal as it does not contain any preservatives as compared to the store bought one which is high in sugar and chemical preservatives for long shelf life. Continue reading grape juice recipe | grapefruit juice recipe | homemade black grape juice at Hebbar's Kitchen.

Saturday Six | Artichoke Pesto Pasta, Vegan Buffalo Chicken Dip & Grapefruit Blondies

February 4 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including artichoke pesto pasta with crispy chickpeas, spicy vegan Buffalo chicken dip, and zippy grapefruit blondies topped with cream cheese frosting.

6 Healthy Foods and Drinks that Could Damage Your Teeth

August 3 2016 VegKitchen 

6 Healthy Foods and Drinks that Could Damage Your Teeth You nosh on fruit and veggies thinking youre making healthy choices for your body--but you may not know that some of these foods are damaging to your smile. Although fine in moderation, when consumed in excess, these culprits could gradually tarnish those pearly whites. Citrus Fruits The acidic content in oranges, lemons, limes, tangerines and grapefruits causes dental erosion over time.

Saturday Six | Nacho Potato Bites, Grapefruit Avocado Salad & Coconut-Crusted Tofu

May 16 2015 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including vegan nacho potatoes, savory grapefruit avocado salad & more.

Authentic Mexican Food Can Be Healthy, Certifies SPE

May 4 2015 Meatless Monday 

Authentic Mexican Food Can Be Healthy, Certifies SPEA frozen margarita is not a Mexican drink.  And if you think Mexicans love to shove slices of lime into their beer, think again. Likewise, when it comes to Mexican food, our popular American conceptions bear little resemblance to the actual Mexican diet.  That was certainly the conclusion of Dos Caminos Chef Ivy Stark who recently traveled south of the border for inspiration. “I want to dispel the myth that melted cheese and sour cream are authentic Mexican food,” she said. You don’t find nachos with beef and cheese whiz, or giant burritos filled with meat and cheese.  What you do find is cuisine that’s rich in vegetables and sauces made with roasted vegetables, spices and sometimes nuts. Following her trip, Chef Stark created a new ‘Healthy Mexican’ menu for Dos Caminos, with dishes like Spring Vegetales Tacos, Grilled Mexican Street Corn and a grapefruit, jicama and watercress salad. Chef Stark worked with nutrition and sustainability consultants SPE, who offer third-party certification to foodservice establishments who are committed to nutrition, sustainability, and their customers’ well-being. Like Meatless Monday, SPE encourage more vegetables, fruits, and whole grains and smaller portions of red meat, as well as limiting processed foods. The inspiration for SPE came from the Latin phrase Sanitas Per Escam, which literally means “Health Through Food.”  Their holistic approach focuses on sourcing (selecting ingredients seasonally, locally and sustainably) preparing (using specific cooking techniques that preserve the integrity and nutritional qualities of the ingredients) and maximizing the nutritional impact through balanced menus and optimal ingredient combinations. For example, SPE recommended Chef Stark not put proteins on the grill since charring can cause carcinogens to form, but they were fine with her grilling vegetables like corn and asparagus. Said Chef Stark, “Grilling is also a really good technique, especially if you’re looking to not use any fat.  It’s really delcious for corn, squash – everything tastes good on the grill because you get that smokiness against the sweetness of the vegetables.  And it’s easy!” Dos Caminos and SPE have generously provided one of the recipes from the certified Healthy Mexican menu, which you can access here.  Happy Authentic Cinco de Mayo!     The post Authentic Mexican Food Can Be Healthy, Certifies SPE appeared first on Meatless Monday.

Editors’ Picks: 3 Graters We Love (Plus Recipes!)

February 24 2015 Vegetarian Times 

Editors’ Picks: 3 Graters We Love (Plus Recipes!) Small heads and limp leaves: that pretty much sums up the fresh lettuce situation this time of year. Instead of making do with so-so greens, grab your grater or food processor to make crisp, flavorful salads using crunch-tastic fennel, celery, cabbage, beets, and more. Below are a few of our favorite tools for grating veggies: Joseph Joseph Fold Flat Grater ($35) The old-school box grater gets a modern-day makeover with ultra-sharp stainless steel blades and a foldable design for easy storage.   Oxo Simple Mandoline Slicer ($39.99) Oxo’s latest mandoline is streamlined for home cooks and made safer with built-in blades. Cuisinart Elite Collection 14-Cup Food Processor ($299) The double-sided disks and chopping blade will ably handle all your grating, shaving, and chopping jobs, and you can add specialty disks (sold separately) for perfect julienne and thick-slice cutting. Try This! Give grating a go with these easy VT recipes: o Napa Cabbage and Rice Noodle Salad o Shaved Fennel and Red Onion Salad with Grapefruit and Blue Cheese o Bitter Greens Salad with Bacon and Mollet Eggs o Shredded Beet Bowl with Nori Confetti (pictured above) Got a go-to grater? Tell us about it in the comments!

Louisiana Citrus Crepes

February 16 2015 Meatless Monday 

Crepes are wrapped around vanilla custard then topped with refreshing orange and grapefruit segments. Sprigs of mint make for a lovely herbal finish to this Mardi Gras breakfast. This recipe comes to us from myrecipes.com and CookingLight.com. Serves 8 For the filling: - 2 cups nonfat milk - 1 5 inch vanilla bean, split lengthwise - 1/­­2 cup sugar - 2 tablespoons cornstarch - dash of salt - 3 large egg yolks - 1/­­2 cup low fat sour cream For the crepes: - 1/­­2 cup nonfat milk - 5 tablespoons water - 2 tablespoons butter, melted - 1/­­2 teaspoon vanilla extract - 1 large egg, lightly beaten - 2/­­3 cup all purpose flour - 1/­­2 teaspoon sugar - 1/­­4 teaspoon salt - nonstick cooking spray To complete the Louisiana Citrus Crepes: - 2 naval oranges, peeled and separated into segments - 2 red grapefruit, peeled and separated into segments - 1/­­4 cup sugar - 2 tablespoons fresh mint, chopped - 1 tablespoon powdered sugar - 8 sprigs mint* *optional To make the filling: Pour the milk into a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the pan. Place the milk over medium-high heat and warm until it reaches 180°, or until tiny bubbles form around edge, but before the milk boils. Remove from heat and set aside. Mix the 1/­­2 cup sugar, cornstarch, dash of salt and the egg yolks together into a large bowl. Gradually whisk in 1 cup of the hot milk mixture to the egg mixture. Return the milk mixture to the pan and bring to a boil, stirring constantly with a whisk. Cook for 1 minute more and remove the pan from the stove. Spoon the filling into a bowl and discard the vanilla bean. Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly. To make the crepes: Pour the milk, water, melted butter, vanilla and egg into a blender. Add the flour, sugar and salt. Process until smooth and chill in the refrigerator for at least 1 hour. Prepare an 8-inch nonstick crepe pan or skillet with a light layer of nonstick cooking spray. Place the pan over medium heat. Pour about 3 tablespoons of batter into the pan. Quickly tilt the pan in all directions so that the batter covers the pan with a thin film. Cook for 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned. Cook 1 minute more on the other side, or until the center is set. Place the crepe on a towel and cool completely. Repeat until all of batter is used. Stack the crepes between single layers of wax paper to prevent them from sticking. To complete the Louisiana Citrus Crepes: Place the orange and grapefruit segments together in a large bowl. Add the sugar and mint and toss gently until combined. Place 1 crepe on every plate, spread about 1/­­3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/­­4 cup fruit mixture. Sprinkle crepes evenly with powdered sugar, garnish with mint sprigs, if using, and enjoy. The post Louisiana Citrus Crepes appeared first on Meatless Monday.

Grapefruit Soda

May 13 2014 Vegetarian Times 

1. Bring 1 cup water to a boil in small saucepan. Remove from heat. Add sugar and salt, and stir to dissolve. Cool, and add grapefruit juice. 2. Pour juice mixture into clean 2-liter soda bottle using funnel. Top off bottle with water, leaving at least 1 inch headspace. Taste, and add more sugar, if desired. (Added sugar will dissolve on its own.) 3. Add yeast. Screw on cap, and shake bottle to dissolve and distribute yeast. Let bottle sit at room temperature away from direct sunlight 12 to 48 hours, or until carbonated. Check bottle periodically; soda is ready when bottle feels rock-solid with very little give. 4. Refrigerate overnight, or up to two weeks. Open bottle very slowly over sink to release pressure gradually and avoid bubble-ups. Store in refrigerator.


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