grease - vegetarian recipes

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Roasted Potato and Split Pea Salad with Miso Vinaigrette

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Instant malpua recipe | easy malpua recipe with milk powder

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grease vegetarian recipes

Maple Cornbread Biscuits

October 30 2017 Meatless Monday 

The hearty taste of cornbread in a flaky biscuit treat, with banana added for an extra boost of nutrition. Dunk these maple breakfast pastries in coffee and start your day off right. This recipe comes to us from Lindsay of Happy Herbivore. Serves 6 - 1/­­2 cup whole wheat pastry flour - 1/­­2 cup yellow cornmeal - 2 tsp baking powder - 1/­­4 tsp salt - 1/­­2 banana, cold - 1/­­4 cup non-dairy milk - 2 tbsp maple syrup Preheat oven 425 F. Grease a cookie sheet and set aside. In a food processor, combine flour, cornmeal, baking powder and salt and process for about 10 seconds. Add banana and allow and process until flour is pebble-like. Transfer to a mixing bowl and combine mixture with milk and maple syrup, stirring until well combined. Use a spoon to drop 6 biscuits evenly spaced on the cookie sheet. Bake about 7-8 minutes or until edges are just crisp and slightly brown. The post Maple Cornbread Biscuits appeared first on Meatless Monday.

Farewell to Copenhagen Carrot Cake

October 21 2017 My New Roots 

Farewell to Copenhagen Carrot Cake Boil the kettle and make a cup of tea folks, this is going to be a big one! First of all, I have to begin this post by saying THANK YOU. My New Roots is officially 10 years old and I couldnt have done it without your support, enthusiasm, and full-on LOVE for this little blog. And especially after the last couple of posts when I really opened up about my recent struggles, I felt so supported, and saw that so many of you did as well. It reminded me of the strong community that this has become, and the power of people when they come together with a common goal of true wellness. If you had told me an entire decade ago that my deeply passionate, unabashedly nerdy, and nearly ignored internet musings would end up turning into a full-on career, brand, cookbooks, online classes, app, poster shop and retreat company I never, ever would have believed you. But reading my first post again, it’s just as relevant today as ever, eerily almost as if I had written it last week. I guess I had a strong vision in mind and just kept trucking, kept trusting, that it would resonate with someone. But here we are, a third of my life later, and it’s not just someone, but so many of you. And all of my dreams continue to be born and manifest because of you. That offhanded suggestion from an old boyfriend who thought I could use an outlet for all that health talk I kept spewing, was really onto something. Thanks, dude. Secondly...and this is really big news...I am moving back to Canada! Yes, after nine years of delicious life in Copenhagen, my old roots are pulling me home and I am so very ready. This whole thing has been in the works for a few months now, but I didnt really feel like putting it out there until it was real. Well lemme tell ya, when putting my familys life in 50 boxes and shoving them into a shipping container, shiz got real, real fast. What a crazy feeling it is, and totally overwhelming with all the emotions that relocating your entire life is. So, if things have been (and continue to be) quiet around here, its because Ive been sorting through all the details that an international move entails. I send my gratitude for your patience. The next chapter of my life will be completely different from the last, that is for sure. To change things up dramatically, my family and I will be living out of the city in fact, near-ish to Toronto, where I am originally from. I knew that I would end up living in the country at some point, but not so soon! It was more a when I retire kind of thing. But funny what happens when you have kids and they need s-p-a-c-e, your priorities seem to shift to accommodate the little ones. Plus, I feel the need to be on the ground again (Ive been living in a fourth-floor apartment for nine years now!), so we bought a house to get closer to earth in every sense, plant a garden, lay in the grass - our own grass - and enjoy the quiet and safety of a little community. Im really excited for everything that is to come, and feeling so grateful for the divine unfolding. But will I miss Copenhagen? Obvi. This city, and my home here, is where I have spent my entire adult life. The walls of my beloved kitchen that my husband and I built ourselves, have held space for two cookbooks, online classes, countless dinner parties, bleary-eyed breakfasts, and even the birth of our son for crying out loud! And although My New Roots began in Toronto, it flourished here and truly became something on Danish ground. The Scandinavian culture has had a profound influence on me, my aesthetic, and how I see the world now. Having Europe at my doorstep with all its history, architecture, fine arts, culture, and attitude has been an enormous privilege and deeply inspiring. And can we talk about the light? Oh the light! How my camera and I will miss the very special way the sun slants here. Its unlike anything Ive seen before. Anyway, I promise to keep you all posted as we leave one fabulous country for the next. I wont have a working kitchen for some months, but Ill stay as active as I can on Instagram so you can keep up with my kitchen renovations...I know youll want to see all that house porn. Tee hee. Okay, now for the main event. I MADE A CARROT CAKE. Successfully. It is delicious. I feel like I have finally achieved one of my biggest culinary goals ever, and its so appropriate that we celebrate ten years of this blog with a recipe that has challenged me for nearly as long. If you remember back to when I used to post giant layer cakes for my birthday, I ran into trouble in 2013, when I attempted three different versions, which all failed, and ended up making nut butter sandwiches instead. Since then, the headcount has continued to rise, yet some ridiculously stubborn part of me wont give up. In the past Ive almost always used spelt flour for baking, and if any of you have tried one of my famous layer cakes, youll know this has worked well. I was after the same crumb that you can achieve with wholegrain spelt, but wanted the cake to be gluten-free, so I started by using an all-purpose gluten-free flour. It was a total disaster. The cake turned out gummy and inedible, and the frosting, which I tried to make with cooked quinoa (dont ask) was just weird. The next route I tried was with almond flour, since Ive been eating a more low-grain diet for the past few months and I wanted the cake to reflect that. Before testing it out, I assumed that almond flour would make things really dense and heavy, but lo and behold it creates a crumb that is so fluffy, and really gives this feeling of deep satisfaction. Im obsessed. The only thing that I dont like about almond flour is the high price, and the fact that almonds are a very water-intensive crop to grow. But, this is a cake after all, therefore a special treat, therefore not something you have all the time. The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since Id ditched the quinoa frosting idea and knew Id be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour, I cut the dry ingredients with a tad to see what would happen. Not only was the cake just as good, but the texture was better and I liked the flavor the coconut flour provided. We are friends again. The Cashew Coconut frosting for this cake is what Canadians would affectionately call a twofer. Bahahaha! (I really do amuse myself). For everyone else out there, in long form, this refers to a two-for-one deal. You can make this recipe once, but have the frosting come out two ways depending on its temperature. Pretty groovy, eh? If you use the frosting right after making it, it will be loose and glossy, almost glaze-like. If you prefer a traditional-style frosting that is thicker and stiffer, all you need to do is put the mixture in the fridge overnight to achieve this consistency. I chose to go with the room temperature version since I hadnt really worked with it like that before. It provided a more even layer, but its also a little harder to control. Either way its delicious, so dont worry about making the wrong choice...there isnt one! The flavour is major: Im talking soooo cream cheese-like that even I was confused. If youre not feeling the chunky carrot cake vibes, please look away now, because the cake of my dreams is loaded with pineapple, walnuts, and bursting with warm spice and citrus zest. I went to town! Instead of using questionably-edible canned pineapple, I used the dried, unsweetened version from the health food store. This stuff ain’t cheap, but again, cake splurge. If you cant find pineapple like this, dates, raisins, dried figs or apricots would also be good, but Id skip the soaking step. Instead of walnuts you could use pecans, macadamias, or even pumpkin seeds. Altogether this carrot cake is moist, decadent, and satisfying with so many layers of flavour and texture that just wont quit. Ive learned a lot in the past decade, and this cake is an expression of that. Its something to be proud of, and something to share. Thanks for sticking by me while I worked out the kinks…now its time to celebrate all the things!     Print recipe     Farewell to Copenhagen Carrot Cake Serves 10-12 Ingredients: 2/­­3 cup /­­ 60g dried, unsweetened pineapple, plus more for garnish if desired 1 1/­­2 cups /­­ 200g lightly packed grated carrots (about 3 medium) 1 cup /­­ 100g walnuts, plus more for garnish if desired 3 cups /­­ 300g almond flour (not almond meal) 2/­­3 cup /­­ 100g coconut flour 1 1/­­2 tsp. baking soda 1/­­2 tsp. fine sea salt 1 Tbsp. ground cinnamon 2 tsp. ground ginger 1 tsp. ground cardamom 1/­­2 tsp. ground nutmeg 1 cup /­­ 250ml eggs, at room temperature (about 4-5 large eggs) 1/­­2 cup /­­ 125ml odourless coconut oil, melted 1 cup /­­ 250ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange and 1 lemon (try to find organic, if possible) Cashew Coconut Frosting: 1 1/­­2 cups /­­ 200g raw cashews, soaked for 4 hours 3 Tbsp. freshly squeezed lemon juice 3/­­4 cup /­­ 175ml coconut cream from the top of a can of coconut milk 1 Tbsp. coconut oil 2 Tbsp. pure maple syrup 1/­­4 tsp. fine sea salt Directions: 1. Pour just-boiled water over the dried pineapple (do not soak the pineapple youre using for garnish). Preheat the oven to 325°F/­­160°C. Lightly grease two 7 /­­ 18cm spring form cake pans with coconut oil. 2. Wash carrots well and grate them on a box grater. Set aside. Roughly chop the walnuts. 3. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt cinnamon, ginger, cardamom and nutmeg. 4. In a medium mixing bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract. 5. Drain the soaked pineapple and squeeze with your hands to remove excess liquid. Roughly chop. 6. Pour the wet ingredients over the dry ingredients and stir to combine. Zest the orange and lemon into the bowl. Add the carrots, soaked pineapple, and chopped walnuts and fold to incorporate. 7. Spoon roughly half of the batter into one of the prepared cake pans, then add the remaining batter to the second one. Place in the oven in the middle rack and set the timer for 40 minutes. Cakes are ready when they are golden brown and pass the toothpick test (bake for longer if necessary, up to one hour - cover cake with aluminum foil if you need to bake for longer so that the top doesnt burn). Remove cakes from the oven and let cool completely. 8. While the cakes are baking, make the frosting. Drain and rinse the cashews. Add them to a high-speed blender along with the other ingredients (you can use a normal blender or food processor, but the frosting wont be as smooth). If the frosting is too thick, add more coconut cream or a teeny bit of water and blend again. Chill in the fridge (frosting can be made one day ahead if you want it to be thicker). 9. To frost and decorate, spread a generous amount of frosting over one half of the cake. Carefully lay the second half on top, and spread remaining frosting over the top and on the sides. Decorate with remaining dried pineapple and walnuts, if desired. Serve and enjoy! Cake will keep for 5 days, covered in the fridge. Who knows what the future holds - the world seems so crazy these days - but I do know that I still have steam in me to keep going with this heart project, if youre all still up for reading and cooking from it. Words cannot describe my gratitude for you, allowing me to pursue my biggest dreams and expose my shadowy bits as well. I hope you know how much I love you. I truly do. Here’s to another ten years… xo, Sarah B *   *   *   *   *   * Okay friends, there are still a couple spaces left for the next Wild Heart High Spirit retreat in Portugal! Its this November 5-11, hosted at the ridiculously beautiful Sublime Comporta hotel (guys, Ive been there and this place is NEXT LEVEL). I will be teaching cooking classes outside in the organic garden (pictured above!) and giving nutrition seminars daily, with yoga and movement classes twice a day with my dear friend and deeply talented friend, Mikkala Marilyn Kissi of Living Yolates. The kitchen is exclusively making My New Roots recipes for the week, so we can all enjoy these meals without having to lift a finger. Enjoy your private pool, open spa, horseback riding on the beach, bonfire nights and dancing under the stars. Come and get inspired to live your best life! Well show you how. Click here for more info, and see you in magical Portugal! The post Farewell to Copenhagen Carrot Cake appeared first on My New Roots.

Masala Paratha (Besan Ka Masala Paratha)

September 12 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Besan Ka Masala Paratha Masala Paratha is a flavorful flat bread. This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option. - 1 cup whole wheat flour (atta) - 1 cup besan (gram flour) - 1 tsp salt - 1 tsp cumin seeds (jeera) - 1 tsp red chili flake - 1/­­8 tsp asafetida (hing) - 2 tsp ginger (finely grated) - 1/­­4 cup mint (finely chopped) - 3 Tbsp oil (canola oil or vegetable oil) - 1/­­2 cup lukewarm water We also need - 1/­­4 cup whole wheat flour for rolling the paratha - 3 Tbsp oil for cooking - Mix all the ingredients together in a bowl, except water: flour, gram flour, salt, cumin seeds, chili flakes, asafetida, ginger, mint, and oil. - Add water as needed to make firm dough. Grease your palm and Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Let the dough sit aside for about 15 minutes. - Knead the dough on a lightly greased surface. The dough should be very smooth and soft. Kneading the dough is important to make good parathas. - Divide the dough into six equal parts and form into balls. Roll dough ball into a 3 circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls. - Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. - Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into about 7-8 inches in circle. If dough starts sticking, dust it with more flour. - Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over. - After few seconds, spread 1/­­2 teaspoon oil onto the paratha. Turn the paratha over, and spread again 1/­­2 teaspoon of oil.  Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through. It will puff up. - After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Serve the Masala Paratha any gravy based dish like Lauki Raita, Aloo Dum. The post Masala Paratha (Besan Ka Masala Paratha) appeared first on Manjula's Kitchen.

Stuffed Bell Peppers (Stuffed Capsicum)

August 29 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Stuffed Bell Peppers For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy! - 2 bell peppers (capsicum, pahadi mirch) - 2 1/­­2 potatoes (boiled, peeled and roughly mashed) - 1 1/­­2 tsp salt - 1 tsp cumin seeds (jeera) - 3 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder - 1/­­2 tsp mango powder (amchoor) - 1/­­2 tsp garam masala - 1 Tbsp green chili (finely chopped) - 1 Tbsp oil (canola or vegetable) - Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies. - Cut tops and bottoms of bell peppers; discard seeds and membranes. - Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make. - Press them gently to make sure potatoes stays inside the bell pepper rings. - Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan. - Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes. - Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve. - Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes. The post Stuffed Bell Peppers (Stuffed Capsicum) appeared first on Manjula's Kitchen.

Vegan Menu: BLT Wraps & Polenta Fries

June 5 2017 VegKitchen 

Vegan Menu: BLT Wraps & Polenta Fries This fun vegan menu offers up easy BLT wraps -- Tempeh Bacon, Lettuce, and Tomato Wraps, to be more exact. And would you like fries with that? Sure you do. You’ll love our fuss-free polenta fries, with a fraction of the grease and guilt of ordinary fries. If youd like to make your own tempeh bacon […] The post Vegan Menu: BLT Wraps & Polenta Fries appeared first on VegKitchen.

Rice Krispies Treats

April 19 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Rice Krispies Treats Rice Krispies Treats are crispy and delicious. They are quick and easy to make and always a hit with kids. Because they are so easy, I can always make them on demand. These Rice Krispies Treats remind me my friend Halen, who was like a grandmother to my kids. This was one of her go-to recipe. - 3 cup Rice Krispies - 1 cup Butterscotch Morsels - 1/­­2 cup peanut butter (I am using crunchy peanut butter because grandkids like this extra crunch but you can use creamy peanut butter) For chocolate garnishing - 1/­­4 cup chocolate chips - 1 Tbsp cream - Melt butterscotch and peanut butter in a sauce pan over low heat. Note: do not overcook, peanut butter will start leaving the oil. - Mixture will be creamy, add Rice Krispies and fold it gently, until all the rice krispies are coated. - Pour the mixture into greased 5×7 pan and press it until it is flat and firm. Keep aside. - In a small bowl melt the chocolate and cream for 15 seconds in microwave, whip it to make it smooth if needed put it back in microwave for 5 more seconds dont overcook the chocolate otherwise it will become granny. - Pour the chocolate syrup into a ziploc bag and make a small hole in one corner and drizzle the chocolate over rice krispies. Let the mixture dry for about 30 minutes and cut the Rice Krispies Treat in squares. Enjoy!   The post Rice Krispies Treats appeared first on Manjula's Kitchen.

Roasted Rainbow Root Tangles

April 1 2017 Green Kitchen Stories 

Roasted Rainbow Root Tangles Apart from discussing important topics like if it’s worth climbing a mountain of bureaucracy to change baby Gabriel’s name (long story…), if we would be much happier running a smoothie bar on a small tropical island than living in a cold and dark Stockholm (obviously that is a yes), and how ALL of Elsa’s leggings suddenly have huge tears around the knees (she swears that she is innocent), we have also spent the past week playing around with this super simple recipe based on root shoestrings. It turns out that if you spiralize (check notes below if you don’t have a spiralizer) root vegetables, toss them in a little bit of oil and salt, arrange into tangled nests and roast for 25 minutes, you get something similar to rösti or hash browns. These little root tangles are quick, cheap and easy, they are crispy towards the edges and soft in the middle, contain a lot more nutrients than just potatoes and since they are baked instead of pan-fried, they don’t cause a smoke alarm situation in the kitchen. Not to mention how pretty they look with the different colors combined. Our kids devour them straight from the plate (they call them root fries) and we have been using these root tangles as a base for a bunch of meals lately. In this recipe we’ve topped them with yogurt and a herby chickpea salad, which is perfect as you get something creamy, a few greens and proteins along with the roots. But they also work well paired with avocado mash, hummus or with a poached egg, asparagus and spinach on top, for an Easter twist. Instead of trying to convince you with words, we did a little recipe video for our youtube channel that shows how it’s done. Press play! We always have so much fun making these videos, can’t believe it’s been seven months since we last did one - that needs to change. You can basically use any roots or hard vegetable of preference to make these - beetroot, potato, sweet potato, carrot, parsnip, turnip and even butternut squash. If you choose organic, you don’t have to bother peeling them. It actually tastes better with the peel left on, just like sweet potato fries. You can obviously flavor these root tangles in lots of ways. Try tossing them with cinnamon or sumac, or add vinegar for an acidic twist. If you prefer them crisp all the way through, you can spread them out on the trays instead of arranging them like nests. If you don’t have a spiralizer, you can use a julienne peeler or the coarse side of a box grater instead (you can place the grated roots in muffin tins if you like them to hold together better). Although a spiralizer is pretty fun tool to have at home. It doesn’t cost much and it’s great for making vegetable noodles and slices that can be used in pasta dishes, salads or thai noodle dishes. Roasted Root Tangles with Yogurt and Chickpea Salad Serves 4 1 1/­­2 lb /­­ 750 g mixed roots (we used 1 sweet potato, 3 beetroots, 1 parsnip) 2 tbsp olive oil 1 tsp salt Herby Chickpea Salad 2 cups mixed baby leaf lettuce 4 sprigs cilantro /­­ coriander 4 sprigs fresh mint 1 x 14 oz /­­ 400 g can chickpeas /­­ garbanzo beans 2 tbsp toasted sesame oil 1/­­2 lemon, juice To serve 1 cup Turkish yogurt or coconut yogurt 1 avocado 2 tbsp mixed sesame seeds sauerkraut (fermented cabbage), store-bought or homemade (we are sharing three varieties in our new book) Preheat the oven to 200°C /­­ 400°F and grease or place baking paper on two baking trays. Rinse the roots and scrub off any dirt. Trim off the edges, attach to a spiralizer and make noodles/­­ribbons/­­shoestrings (or use a julienne peeler or box grater). Drizzle with olive oil and salt and toss and mix so all root ribbons are combined. If you have very long ribbons, you can cut them with a scissor to make it easier to mix. Arrange the tangled ribbons into nests and place on the baking tray, make sure that there aren’t too many loose ribbons on the sheet or they will burn quicker. Roast for 25-30 minutes or until crispy on the outside but not yet burnt. While the roots are roasting, prepare the salad. Chop the herbs and mix with the lettuce. Rinse the chickpeas thoroughly and add them to the lettuce. Drizzle with toasted sesame oil, lemon juice and sea salt. Toss and mix. Divide the avocado into quarters, remove the stone and use a sharp knife to slice each quarter thinly. Remove the roots from the oven. Arrange 2-3 root tangles on each plate. Add a dollop of yogurt on each root tangle, top with salad, sliced avocado, sesame seeds and a spoonful of sauerkraut. Enjoy! *********** PS! Today Green Kitchen At Home is released in Australia! And in just three weeks it will launch in the UK and next month in the US. Exciting! Here are some links in case you would like to order or pre-order it: Amazon.co.uk (UK). Amazon.com (USA). Booktopia.com (Australia & NZ).

Black Forest Cake

March 21 2017 Veganpassion 

Black Forest Cake It's my boyfriends birthday so I made him his all-time favorite cake. The traditional German Black Forest cake. If you want to bake this cake in a 10 inch form you have to double the ingredients and increase the baking time. Nut flan case: 1/­­3 cup + 1 tbsp. almonds, grounded 1/­­2 cup whole spelt flour 2 tbsp. sugar 1 pack vanilla pudding powder 2 tbsp. butter Mix ingredients with a fork until the dough is formable. Press dough into a greased and floured springform and prick it with a fork. Put form into oven at 320°F air circualtion for 15 minutes. Biscuit: 1 2/­­3 cup +  1 tbsp. flour 1/­­2 cup sugar 2 tbsp. oil 1 pack baking powder 1 cup water with gas 1 pinch salt 1/­­2 tsp. vanilla 1 tbsp. cocoa Bake at 320°F for 30 Minutes. Let the biscuit cool off and cut trough afterwards. Cherry filling: 1/­­2 cup cherries 1/­­2 cup cherry brandy 1 tbsp. sugar 1/­­2 pack red glaze Cook juice with red glaze. Stir in cherries and let it cool off. Cream: 1 3/­­4 cup + 2 tbsp. soy cream 3-4 tbsp. cherry brandy 2 pack vanilla sugar 3-4 tbsp. sugar 3 tbsp. stabilizer for whipping cream 1 pinch salt Whip cream with the other ingredients. Put it in the refrigerator. Besides: 1 cup chocolate shred 5 tbsp. cherry brandy Take the nut flan case first. Take a cake ring as a help. Put the cherry filling on the case and then put half of the biscuit on it. Sprinkle biscuit with a little cherry brandy. Spread whip cream on it and then put the other half of whip cream on it. Take the rest of the cream an spread it all over the cake. If you want you can garnish the cake. Enjoy!

Spaghetti Squash Mung Bean Lasagna

February 22 2017 Golubka Kitchen 

Spaghetti Squash Mung Bean LasagnaThis post was created in partnership with Newman’s Own Organics. I’ve always thought of lasagna as an intimidating dish in terms of its layered preparation, though I love the flavor and find myself craving it often during the cooler months. I set out to change my outlook with this simple and nourishing spaghetti squash version that tastes every bit as comforting as the original. Spaghetti squash performs impressively well as a lighter and more nutritious substitute for lasagna noodles that’s still hearty and substantial here. The uppermost layer of the squash that tops the lasagna becomes slightly crispy and golden in the oven and reminds me of my lacy, oven-baked latkes, for which I have a major weakness. The core of the lasagna is made up of the flavor-building trio of onions, carrots and celery, as well as affordable, protein-rich mung beans (you can also use lentils), kale and mushrooms. For the cheesy element, I went with my go-to almond ricotta that is a breeze to make, as well as fluffy, slightly tangy and cheesy, much like the real thing. I was very excited to partner with Newman’s Own Organics for this recipe for numerous reasons. Pasta sauce is one of the few things that I don’t mind buying pre-made, especially when I know that I can stand behind all the ingredients like I can with Newman’s. Their organic pasta sauce is made with real vegetables and herbs, all of which are organic, and that’s very much reflected in the delicious, classic flavor that works incredibly well in this lasagna. There’s no added sugar, either, the sauce just depends on the natural sweetness of the tomatoes. Another great reason to support the brand is that they donate 100% of their net profits to all kinds of charities around the world, which is an idea that got put into motion by Paul Newman in 1982 and has been carried out gracefully to this very day. This Paul Newman quote is at the core of the company’s mission and basically says it all: I want to acknowledge luck. The benevolence of it in my life and the brutality of it in the lives of others. Spaghetti Squash Mung Bean Lasagna   Print Serves: one 9 x 13 baking dish or two 9 x 9 baking dishes Ingredients for the almond ricotta 2 cups almonds - soaked overnight in purified water 2 tablespoons nutritional yeast 1 garlic clove - chopped generous squeeze of fresh lemon juice pinch sea salt for the lasagna 1 large or 2 small spaghetti squash 3-4 tablespoons neutral coconut oil sea salt freshly ground black pepper 1 cup mung beans or French lentils - soaked overnight in purified water 1 large yellow onion - chopped pinch red pepper flakes dried thyme, oregano, marjoram - to taste (optional) 2 medium carrots - sliced 2 celery ribs - thinly sliced 1 lb crimini mushrooms - sliced two 24 oz jars marinara sauce or crushed canned tomatoes Instructions to make the almond ricotta Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta, rinse well. Place almonds into the bowl of a food processor along with the rest of the ingredients. Add ¼ cup water and grind to a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. to make the lasagna Preheat the oven to 400° F (200° C). Cut the squash in half lengthwise and scoop out the seeds. Generously oil the inside of each half with about 1 tablespoon of the coconut oil and sprinkle with salt and pepper. Place the squash cut side down on a parchment paper-covered baking tray and bake for 30-40 minutes or until tender. Remove from the oven and set aside. Reduce the oven temperature to 375° F (190° C). While the squash is roasting, drain and rinse the mung beans/­­lentils, place them in a medium saucepan and cover with purified water. Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes. Taste for doneness, simmer for 2-5 minutes more if the beans are not yet tender. If using lentils, cook them for 20-30 minutes until done. Drain and set aside. Warm 2 tablespoons of coconut oil in a large saute pan over medium heat. Add onion, a pinch of salt, black pepper, red pepper flakes, and thyme/­­oregano/­­marjoram, if using, and saute for 5 minutes, until onion is translucent. Add carrots, celery and another pinch of salt and saute for another 5 minutes. Add mushrooms and saute for about 8 minutes or longer, until the liquid released by the mushrooms evaporates. Add mung beans and saute for 2 minutes, until coated and incorporated. Remove pan from the heat and set aside. Grease a 9 x 13 baking dish (or 2 smaller square dishes, about 8 x 8 or 9 x 9, as pictured) with the remaining 1 tablespoon of coconut oil. Spread ⅓ of the marinara sauce/­­crushed canned tomatoes over the bottom of the dish. Using a fork, scoop the spaghetti squash strands out of the skin and spread ⅓ of them over the marinara in an even layer. Reserve about 1 cup of the ricotta for garnish, if desired. Crumble ⅓ of the remaining ricotta over the squash. Top with half of the mung bean and vegetable mixture in an even layer. Repeat with ⅓ of the marinara, squash, ricotta and vegetables. Finish with the last layer of marinara and the squash. Cover and bake for 20 minutes. Increase the oven temperature to 400° F (200° C). Uncover the lasagna and bake for another 10 minutes, until the marinara is bubbling through to the surface. Optionally, turn the broiler on high and broil for a couple minutes, until top layer of the lasagna is golden in places. Remove from the oven, garnish with the reserved ricotta, if using, let cool slightly, slice and serve. 3.5.3226 You might also like... Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Superfood Cherry Garcia Pops with a Chocolate Core - Ice... Pumpkinseed Butter Goji Cookies Turmeric, Carrot and Ginger Remedy .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 Spaghetti Squash Mung Bean Lasagna appeared first on Golubka Kitchen.

Chia Lemon Cake

January 17 2017 Veganpassion 

Chia Lemon Cake Chia seeds are my latest discoveries. The small seeds look like tiny pebbles and they have great nutritional values. The superfood contains antioxidants, calcium, potassium, iron, omega-3 fatty acids and omega-6 fatty acids and withal they are very versatile! Today I want to share my Chia Lemon Cake recipe with you. Very delicous and even healthy :-). If you don't want to use any sugar you can bake the cake with any alternative you like. You can use xylit, agave sirup or stevia . Makes a 7 inch (18cm) cake springform pan. For the dough: 1 3/­­4 cup (200 g) spelt flour 7/­­8 cup (100g) raw cane sugar 1 1/­­2 tsp. baking powder 3 tsp. vanilla sugar 1 pinch of salt 1 tbsp. soy flour or arrowroot flour 2 tbsp. chia seeds 1 pinch of curcuma juice and skin of one lemon 1/­­4 cup (50 g) margarine or vegan butter, melted 1/­­8 cup (30 ml) oil  3/­­4 cup (180 ml) water In a bowl mix together flour, sugar, backing powder, vanilla sugar, salt, chia seeds, curcuma and lemon abraison. Grease cake springform pan with margarine and fill in the dough. Bake at 338°F (170°C) for about 40 minutes. Let the cake cool off in the pan and sprinkle it with powdered sugar. Enjoy your meal.

Salt-and-Pepper Puff Pastry Twists

November 28 2016 Vegetarian Times 

To give your twists a gourmet flair, make several batches using different salts and peppers. 1  Stir together baking soda and 1/­­2 cup boiling water in small bowl. Cool. 2  Roll out puff-pastry sheet to 12-inch square on lightly floured sheet of parchment paper, making sure it doesnt stick. Cut into 24 half-inch-wide strips (a pizza cutter works well for this). Cut strips in half to yield 6-inch lengths. Slide parchment onto baking sheet, and refrigerate 30 minutes. 3  Preheat oven to 400?F; have 2 ungreased baking sheets ready.  4  Brush puff-pastry strips with cooled baking-soda mixture. Return to refrigerator 5 minutes. 5  Sprinkle puff-pastry strips with salt and pepper. Twist each strip 3 or 4 times, then place on baking sheet, lightly pressing ends onto sheet so that twists hold their shape. Bake 10 to 15 minutes, or until golden brown. Cool on baking sheets, then transfer to airtight container.

Apple & Cinnamon Tray Cake

October 8 2016 Green Kitchen Stories 

Apple & Cinnamon Tray Cake It’s not like I don’t appreciate a good apple cake. And I still think David is an okay guy. But paired together, they have simply been too much this past week. Sometimes I really wish David would just settle for good. He has literally baked and photographed this cake e-v-e-r-y damn day of the week. I know, apple cake every day sounds like an October dream. But when it is served along with constant whining that: “It’s under baked”, “The apples don’t look nice on this” or “It’s way too much cinnamon on top”, it kind of takes the pleasure out of eating it. And with 57+ other things on our to-do-before-the-baby-arrives list, I just couldn’t believe my eyes when he started baking one more cake last night. But now he is finally pleased with it, and the photos. So here it is: A Simple Apple Cake (overly tested like it was an advanced science project). Seriously though, it is a really good cake. I can’t really tell the difference from the one he did in the beginning of the week but I’m just happy that we can finally move on to more pressing issues. I’ll leave it to David to talk about the flavours. /­­Luise Okay ... obviously Luise has no idea what she is talking about. The first cake had way too much cinnamon on it and I hadn’t separated the eggs in the batter so it didn’t rise properly. The photos looked terrible too. So that’s that. What she also forgot to mention is that - thanks to me - we have plenty of cakes in the freezer now, which actually is one of the things on that to-do list of hers. Ha! Back to the cake. I have a long history of not liking apple cake. I have learned to love it now but I do still think that many cakes are too sweet, some are too dry and other have too much apple pieces mixed with the batter. This one is inspired by a slice of apple cake that we tried at the farmer’s market earlier this autumn. It was perfect. Moist, flavourful and with lots of cinnamon and large apple slices on top and a hint of grated apples in the batter. Ever since we tried it, I have been experimenting with my own versions of it. And as Luise so lovingly pointed out, it has taken a few attempts to get it right. We are using one of our favourite flour mixtures to get a good texture. Oat and almond flour adds nuttiness and richness and rice flour keeps it light. I like to bake it in a small tray to get the right height (roughly 2,5 cm /­­ 1 inch), but it works well as a thick cake in a traditional round cake tin as well  (just increase the baking time 5-10 min). Instead of serving it with the traditional vanilla custard, we prefer a ginger-spiced greek yogurt which adds a nice tartness to balance the sweetness in the cake. /­­David Apple, Cinnamon & Buttermilk Tray Cake Serves 12 Dry Ingredients 100 g /­­ 1 cup rolled oats 100 g /­­ 1 cup almond flour 100 g /­­ 3/­­4 cup rice flour (or buckwheat flour or spelt flour) 1 1/­­2 tsp baking powder 1 tsp ground cinnamon 1/­­2 tsp ground ginger 1/­­2 tsp sea salt 1/­­4 tsp ground vanilla or 1/­­2 tsp vanilla extract Wet Ingredients 100 g /­­ 3.5 oz butter or coconut oil, at room temperature 125 ml /­­ 1/­­2 cup maple syrup ?or runny honey 1 apple, rinsed 180 ml /­­ 3/­­4 cup cultured buttermilk (or yogurt) 3 free-range eggs, separated Topping 2 apples, rinsed 2 tbsp melted butter 1-2 tsp cinnamon Ginger-Spiced Yogurt 250 g /­­ 1 cup unsweetened yogurt 1 knob (roughly 2,5 cm /­­ 1 inch) fresh ginger 1 tbsp maple syrup 1 tbsp lemon Preheat the oven to 180°C /­­ 350°F bake mode, grease a 30 x 22 cm /­­ 12 x 9 inch tray or springform cake tin and line it with parchment paper. Place the oats in a food processor and blend until the texture resembles coarse flour. Transfer to a large mixing bowl, add the rest of the dry ingredients and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients. Cut the butter into cubes and add it to the bowl of a stand mixer along with the maple syrup and mix until well combined and creamy. Add the buttermilk and egg yolks and mix until smooth. Grate the apple coarsely (with peel), add to the stand mixer and mix until just combined, set aside. Place the egg whites in a separate bowl and beat until soft peaks form. Using a spatula, gently fold the wet ingredients, followed by the egg whites, into the dry ingredients until just combined, making sure not to over mix as the cake will be compact otherwise. Pour the cake batter into the tray. Cut the two apples in thin slices and place them on top of the batter, pushing them down just slightly. Brush the slices with melted butter and the dust the cake with cinnamon. Bake for approx. 45-55 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days. To make the yogurt, simply scoop it into a bowl, grate the fresh ginger into it, add maple syrup and lemon and stir until combined. Taste and adjust the flavours after preference. Enjoy! PS! I sprinkled the cake with some powdered sugar because it looks pretty on the photos but it’s really not necessary for the flavor.

Mushroom Fried Rice

September 26 2016 Meatless Monday 

Turn this classic takeout dish into a satisfying, home-cooked Monday night meal. This fried rice features three (three!) different types of mushrooms and is packed with even more veggies, not grease and salt. This recipe comes to us from Stefanie of Sarcastic Cooking. Serves 4-6 - 1 tablespoon extra virgin olive oil - 4 ounces shitake mushrooms, stems removed and chopped - 6 ounces portabella mushrooms, stemmed and chopped - 4 ounces button mushrooms, chopped - 1/­­3 cup diced yellow onion - 2 carrots, peeled and grated - 2 teaspoons chili garlic sauce - 1 tablespoons low sodium soy sauce - 3-4 cups cooked white/­­brown rice, cooked according to instructions on packaging - 2 large eggs - 4 green onions, chopped - salt and pepper to taste Add olive oil to a large skillet or wok. Allow the oil to heat up for a minute or two over a medium flame. Add all the mushrooms. Stir to evenly coat in oil. Sautee mushrooms for 10 minutes until golden and crispy on the edges. Add the onion and carrot. Sautee an additional three to five minutes until onions become translucent. Remove the vegetables from the pan. Add to a plate and keep off to the side for later. Reduce the heat to low. Add the two eggs to a small mixing bowl and beat. Add in a little pinch of salt and pepper. Pour the eggs into the hot pan and scramble. Cook until firm. Remove egg and add it to the plate with the veggies off to the side. Add chili garlic sauce and soy sauce to the pan, whisk to combine. Mix in the rice. Add in the cooked egg and mushrooms. Stir to make sure the flavors are evenly distributed. Lastly, mix in the green onions, and season with salt and pepper to taste. Serve with additional soy sauce and hot sauce. The post Mushroom Fried Rice appeared first on Meatless Monday.

Easy ways to reuse cooking oil so it doesn’t end up in the drain

July 6 2016 VegKitchen 

Easy ways to reuse cooking oil so it doesn’t end up in the drain While the salads and raw dishes are common in a vegan diet, it is almost impossible to avoid cooking grease altogether. From leftover frying oil to coconut oil, we don’t always think twice before rinsing our pots and pains over the drain. Its a common habit for us to rinse our pans, and along with them, rinse the cooking grease straight into the drain, but is this really that bad?

Blueberry Crumble Cheesecake

August 18 2017 Veganpassion 

Blueberry Crumble Cheesecake Berry season is a wonderful season! My neighbor always hands me a bowl of his fresh garden berries and I get to enjoy them. In his garden 5 minutes feel like a whole week of vacation and I'm always very thankful if I get the chance to plant some onions or pick some cherries. I wish I had my own garden but with all the traveling right now it's not possible. To thank my neighbor I give him the result of his idea giving berries to me. This time it was a blueberry crumble cheesecake. Perfect for the season and very enjoyable. The almond flour in the cheese cream for it's creamy consistency. Just try it! Makes one cake 9,4 inch diameter. For the dough: 1 3/­­4 whole spelt flour 1/­­2 cup raw cane sugar 1 stick + 1 tbsp. vegan butter 2-3 tbsp. dairy-free milk + some fat for the form For the filling: 28 oz soy curd 1/­­2 cup starch 1/­­2 tsp. vanilla, grounded 1/­­2 cup raw cane sugar 4 heaped tbsp. almond flour 1 good pinch kala manak salt 1 pinch cinnamon 1 pinch saffron threads 1/­­3 cup almond flakes 4.2 oz blueberries 2 small apples In a mixing bowl mix together flour, sugar, butter, salt and dairy-free milk with a fork. If the tough gets crumbly you can knead the dough with your hands. Use a springform and grease it with butter. Then push 2/­­3 of the thin dough into the form. Form a 1,5 inch high edge. For the filling mix 4 tbsp. of curd, starch, vanilla, raw cane sugar, almond flour, kala manak and saffron. Then stir in the rest of the curd. Spread 3/­­4 of the cheese cream on the dough. Peel apples if needed and cut them into fine slices. Then spread them on the cream. Mix the blueberries with the rest of the cream and spread them on the apples. Use the rest of the dough and the almonds as crumbles. Bake at 356°F (180°C) top/­­bottom heat for 50-60 minutes. Let cake completely cool off. Enjoy with family and friends!

Jalapeno Cheese Paratha

May 19 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Jalapeno Cheese Paratha Jalapeno Cheese Paratha is a whole wheat flat bread filled with a combination of grated cheese. This is not only delicious, but also a great breakfast option. Jalapeno Cheese Paratha can be served like cheese bagels or bread. This recipe will make 6 parathas and will serve 3. For Dough - 1 cup whole wheat flour (chapatti atta) - 1/­­2 teaspoon salt - 1/­­2 cup water For Filling - 2 cup grated mix cheese (I am using mix cheese, Cheddar, Colby and Monterey Jack) - 1/­­4 cup jalapeno (finely chopped, adjust to your taste) Making the Dough - Mix flour, and salt, in a bowl add the water as needed to make soft dough. Knead the dough for about one minutes on a lightly greased surface to make soft, and pliable dough. Set aside for at least ten minutes. Making the Filling - Cheese and Jalapeno pepper mix it well and divide in 6 equal parts and roll them. Set aside. Making the Parathas - Divide the dough into six equal parts and form into balls. - Roll dough ball into a 3 circle. Place a cheese ball in the center. Pull the edges of the dough to wrap it around the cheese filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Note, this help rolling the paratha. - Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. - Press the filled ball lightly on dry whole wheat flour from both sides. - Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. - Place the paratha on the skillet. When the paratha start to change color, and begins to puff up, flip it over. You will notice some golden-brown spots. - After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. - Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for about a week. Re-heat using a skillet or oven. Adjust the pepper to your taste, you can use any hot chilies I also like to use Serrano chili. For my grand kids, I make them with cheese only. Serving Suggestion - Jalapeno Cheese Paratha, is best for the breakfast and serve it with butter or cream cheese. - Cheese parathas are also good for sandwiches with lettuce and slice of tomatoes. The post Jalapeno Cheese Paratha appeared first on Manjula's Kitchen.

Carrot Cake (vegan & gluten free)

April 6 2017 Veganpassion 

Carrot Cake (vegan & gluten free) Spring is spoiling us and I'm enjoying it to the fullest. Soon we'll be searching egg alternatives between the grasses because it's easter time *yaaay!!!* As a spring treat I created a carrot cake. Gluten free and without any refined sugars it's full of flavours: from buckwheat, to hazelnuts, carrot, bananas and caramelized coconut sugar! What a celebration :-) The cake consists of a biscuit and a coconut cream and it's prepared very quick. If you don't like coconut you can use vegan whip cream if you like and garnish it with hazelnuts. Makes one cake with 18 cm diameter. For the biscuit: 1/­­3 cup + 1 tbsp. rice whole grain flour 1/­­3 cup buckwheat flour 1/­­4 cup hazelnuts, grounded 1 tbsp. starch 4 tbsp. coconut sugar 1 pinch xanthan or tapioca starch 1 tsp. bicarb each 1 pinch cinnamon and vanilla 1 banana 1 small carrot 2 tbsp. + 2 tsp. plant based baking oil 1/­­2 cup dairy free milk 1 tbsp. white wine vinegar 2 tbsp. maple sirup Preheat oven to 338°F (170°C) air circulation. In a mixing bowl, mix together rice whole grain flour, buckwheat flour, hazelnuts, starch, coconut sugar, xanthan and bicarb. Add vanilla and cinnamon. Mash the banana with a fork and grate the carrot. Add banana, carrot with oil, dairy free milk, vinegar and maple sirup to the flour mixture and mix until the dough is smooth. Mix with a egg beater but not to long so the dough stays fluffy. Grease a springform and fill in the dough. Bake at 338°F air circulation for 25-30 minutes. Take the form out of the oven and let it cool off. For the coconut cream: 2 cans of coconut milk (refrigerated for at least 8! hours) or 3/­­4 cup + 1 tbsp. whip cream 2-4 tbsp. maple sirup 1 pack stabilizer for whipping cream coconnut chips. hazelnuts daisys Take the coconut milk out of the refrigerator and take the fatty cream from the top. You can use to coconut water to create some delicious Currys. Take the stabilizer for whip cream and cream it with a mixer. Fold in the maple sirup. Take the biscuit out of the springform carefully and cut it in two small flan cases. Use the lower one and put it on a cooling rack and spread 2-3 tbsp cream ob it. Put the second flan case on top and spread the rest of the cream on it and around it. Garnish the cake with coconut chips, hazelnuts and daisys. The cake can be stored in the fridge for 3-4 days. Have lots of fun with baking and enjoy!

Apple Coconut Barfi

March 24 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Apple Coconut Barfi Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It’s also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt! - 3 cup apple (peeled and shredded) - 1 cup freshly grated coconut (I am using frozen coconut) - 1 1/­­2 cup sugar - 1/­­2 cup chopped walnuts - 1/­­4 tsp crushed cardamom - 1 Tbsp sliced pistachios (for garnishing) -  In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes . -  Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes , turn of the heat. - Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/­­4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press. - While Burfi is still warm cut them in about one inch square. - Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate. Burfi can be stored for 2 weeks in air tight container. The post Apple Coconut Barfi appeared first on Manjula's Kitchen.

Litti Chokha (Bihari Sattu Litti)

February 27 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Litti Chokha (Bihari Sattu Litti) Litti Chokha is a delicacy from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka. This recipe will make 8 litties. Dough - 1 cup whole wheat flour (chapatti atta) - 2 Tbsp ghee (clarified butter) - 1/­­2 tsp salt - cup About 1/­­3 lukewarm water Filling - 3/­­4 cup sattu (flour of roasted chana dal, available in Indian grocery stores) - 1/­­2 tsp salt (adjust to taste) - 1/­­8 tsp asafetida (hing) - 1/­­8 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp mango powder (amchoor) - 1 tsp grated ginger - 1 Tbsp green chili (finely chopped, adjust to taste) - 1 tsp ghee (clarified butter) - 1/­­4 cup water (approximately) Potato, and Tomato Chokha - 1 cup medium size potato (boiled peeled and roughly mashed) - 2 medium size tomato (roasted peeled and mashed, I have roasted them over the skillet) - 1 tsp salt - Spices we will use half and half to make both Potato and Tomato Chokha - 1/­­4 tsp black pepper - 1 tsp lemon juice (just for Potato Chokha) - 2 tsp grated ginger - 2 Tbsp finely chopped green chilies - 2 Tbsp finely chopped cilantro - 2 Tbsp olive oil or mustard oil (I prefer olive oil) - 2 Tbsp ghee or clarified butter for serving the Litties. For Tomato Chokha -  To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/­­2 tsp salt, pinch of black pepper, 1/­­2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside. For Potato Chokha - Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside. To Make Dough - Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes. Filling - Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly. Making Litti -  Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven. - Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls. - Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms. -  Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes , turn them over and bake again for 10-12 minutes . Litties should be golden brown all around. Serving -  need about 2 Tbsp ghee or clarified butter for serving the Litties. I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha. The post Litti Chokha (Bihari Sattu Litti) appeared first on Manjula's Kitchen.

Shahi Kheer - Makhana Pudding

January 18 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Shahi Kheer, (Makahana Pudding) Shahi Kheer, also called Makahana Pudding is a very traditional pudding-like dessert. Makhana is puffed lotus flower seed and looks like popcorn. Shahi means rich and royal. The textures of the nuts, and the creaminess of the milk makes this a super dessert. Adding the caramelize sugar with saffron and cardamom adds a very subtle and unique taste to the kheer. - 4 cups whole milk - 1 1/­­2 cups makhana (puffed lotus seeds) - 1/­­2 cup rice (cooked and mashed) - 1/­­2 cup sugar - 2 Tbsp almonds (blanched and sliced, approx. 2 Tbsp) - 2 Tbsp pistachios (blanched and sliced, approx. 2 Tbsp) - 1/­­4 Tsp cardamom (crushed) - saffron (Few strands) - 2 teaspoons ghee (clarified butter) - Microwave the makhana for 1/­­2-minute. Makhana will become crisp. After microwave slice them in 2-3 pieces. -  In a heavy bottom pan over low medium heat melt the ghee, add the makhana and sliced almonds and roast them for about 2 minute . -  Add the milk, and rice, turn the heat to medium high, bring the milk to boil. After milk comes to boil lower the heat to medium. let it boil for about 18-20 minutes , stir the milk and scrape the sides occasionally. -  Add cardamom. Saffron and half the pistachios other half we will use for garnishing. -  To caramelize the sugar, in a heavy bottom sauce pan, over medium heat grease the pan generously, add sugar. Keep stirring the sugar continuously till sugar start melting and change the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-6 minutes . Note: when sugar starts melting it changes the color very quickly and it can easily burn. - Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. -  Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. Boil for 2-3 more minutes, Shahi Kheer should be consistency of soft pudding. Garnish with pistachios,  - Serve warm. You will also like, Kheer (Rice Pudding), Pineappel Coconut Kheer – Pina Colada Pudding, Laucki Kheer (Bottle Gourd Pudding) The post Shahi Kheer – Makhana Pudding appeared first on Manjula's Kitchen.

Pumpkin Sage Goat Cheese Lasagna

December 12 2016 Meatless Monday 

If you couldn’t resist stocking up on winter squash as the farmers’ market season comes to a close, this is the recipe you need to use it all up. Seasoned with sage, coconut milk and white wine, it’s a satisfying winter meal that’s fit to feed a crowd! This recipe comes to us from Lauren of The Salty Tomato. Serves 6 For the sauce: - 2 cups pureed orange pumpkin/­­squash or 2 cups chopped orange hard squash like butternut, kobocha or spaghetti - 1 sprig fresh sage (3-4 leaves) - 8 ounces coconut milk - 1-3 cups water - 1/­­4 cup white wine - 1 tablespoon concentrated vegetable stock or 1 bullion cube - 1/­­2 teaspoon salt - 1/­­4 teaspoon ground black pepper For the lasagna: - 12 whole wheat lasagna sheets (whole wheat is really tasty in this recipe) - 11 ounces fresh goat cheese, crumbled - 8 ounces (1 large ball) mozzarella, sliced - 1 sprig sage (optional garnish) Combine all sauce ingredients in a pot. Add enough water to cover all ingredients. Bring to a boil and then reduce heat to simmer for 30-45 minutes. If using raw squash simmer until squash is fork tender. Remove sage sprig. Blend sauce with an immersion blender or in a stand blender until smooth. Preheat oven to 375 degrees. Grease a 9 x 13 inch dish with olive oil. Bring a large pot of well salted water to a boil with a splash of olive oil. Cook lasagna in 3 batches. Add 4 lasagna sheets to boiling water and cook for 4 minutes. (See notes) Coat bottom on dish with sauce. Top with 1/­­4 of the crumbled goat cheese. I use a fork to scrape goat cheese from package. Place lasagna sheets on top of sauce in line with the short side of dish. Coat lasagna sheets with sauce. Layer with half of the mozzarella. Top with 1/­­4 of crumbled goat cheese. Repeat boiling lasagna sheets, sauce, mozzarella, goat cheese. Top will final layer of boiled lasagna sheets. Cover with sauce and sprinkle with crumbled goat cheese. Place sage sprig in the middle of the dish for garnish. (Optional) Bake for 40 minutes Allow to rest on counter top for at least 10 minutes. Enjoy! The post Pumpkin Sage Goat Cheese Lasagna appeared first on Meatless Monday.

Garbanzo Bread (or buns)

October 21 2016 Vegan Dad 

Garbanzo Bread (or buns) I developed this recipe to get rid of the many cans of beans I had sitting in my fridge, drained of their precious aquafaba. The beans up the protein content of the bread and enrich the dough, giving it a wonderfully soft texture and more delicate crumb. Although the sponge does smell rather beany, the chickpeas are indistinguishable in the final loaf. I always make a double recipe (in two separate bowls) and bake four loaves, or two loaves and a dozen buns. (And I apologize for my idiosyncratic measurements. Thats just how I roll.)  INGREDIENTS Makes 2 loaves or 12 buns Sponge - 1lb 1oz flour (see note below*) - heaping tbsp instant yeast - 1/­­2 can unsalted chickpeas + warm water to make 20oz Dough - all the sponge - 11oz flour - 1/­­3 cup packed brown sugar - 3oz oil - 2 1/­­4 tsp salt METHOD 1. Make the Sponge: Whisk together flour and yeast. Place your blender container on your scale, add the chickpeas, then the water to make 20oz. Blend until very smooth. Add to the flour and mix with a wooden spoon until blended. It will take a little elbow grease. Cover and let sit for an hour. 2. Make the Dough: add the remaining ingredients to the sponge and bring into a dough. Knead for 5-7 mins, or until smooth. 3. Let rise in a lightly oiled bowl for an hour, or until doubled in size.  4. Punch dough down. If Making Bread: divide into two, shape into loaves, and let rise in 1.5 lb loaf pans. Bake at 350 for 38-40 mins. If Making Buns: divide into 12 pieces and shape into boules. Flatten into pucks and let rise on a large baking sheet (or two) lined with parchment paper. Brush with soy milk and bake at 400 degrees for 15-17 minutes.  *NOTE: You can use hard baking flour, all purpose flour, or a mix of the two. All purpose flour gives the bread a country loaf feel and is perfect for hamburger and hotdog buns (and makes a great loaf too). When I use hard flour, I usually slash the tops of the loaves (and the hamburger buns) before baking (as you can see in the picture).  You can also use whole wheat flour but may have to add more water to the final dough. 

Apple Vegan Cake

October 6 2016 Manjula's kitchen 

Apple Vegan Cake (adsbygoogle = window.adsbygoogle || []).push({}); Apple vegan cake, this is a delicious, egg-less and dairy free cake. Apple Vegan Cake is easy and basic. Cake has a soft and moist texture. It is hard to believe that this is vegan. This recipe will serve 8 Preparation time 10 minutes Cooking time 30 minutes Ingredients: - 1 cup all-purpose flour (maida, plain flour) - 1-1/­­2 tablespoons corn starch (corn flour) - 1 teaspoon baking soda - 1/­­8 teaspoon salt - 1/­­2 teaspoon cinnamon powder - 1/­­4 teaspoon nutmeg - 1/­­3 cup oil, canola or any vegetable oil - 3/­­4 cup sugar - 1-1/­­2 cups apple sauce - 1 teaspoon vanilla extract - 1 tablespoon powder sugar for garnishing Preparation - Pre heat the oven to 350°F - Square 8- inch cake pan, line with parchment paper and grease bottom and sides of the pan. - Mix the dry ingredients together except sugar, flour, corn starch, baking soda, nutmeg, cinnamon, and salt. - In a different bowl whisk oil and sugar together for about 2 minutes add apple sauce and vanilla extract mix it well. - Add the dry ingredients to apple mix and mix it together gently making sure all the ingredients mix together well. - Pour the mixture to cake pan and bake around 28 minutes, until cake begins to pull away from sides and/­­or toothpick inserted in the center pulls out clean. - Let it sit for about 20 minutes bring to room temperature and slice the cake into 16 square pieces. - Before serving lightly dust with powder sugar. The post Apple Vegan Cake appeared first on Manjula's Kitchen.

Gemista – A Rainbow of Stuffed Veggies

September 20 2016 Green Kitchen Stories 

Gemista – A Rainbow of Stuffed Veggies With less than a month left before the baby is due to arrive, a riot of feelings are bombarding me as I am trying to get mentally and physically prepared. The excitement that our small family (or perhaps not so small anymore) soon get to meet the tiny person that has been kicking my ribs out for the past months. The nervousness how this baby will affect our family’s dynamic. And the fear that we won’t have time to hug all our children and each other enough as we will be drowning under all the duties of everyday life. I don’t think I can be entirely mentally prepared for all the changes that are coming. But I am at least trying to solve a few practicalities. I have just started filling the freezer with soups, bread and vegetable patties. I have also picked up a small selection of new clothes for the baby and brought down the ones we saved from Isac from the attic. Isac has been sleeping in our room until now but will soon move in together with Elsa. Things are starting to fall into place, piece by piece. One bump in the preparations is that David actually is traveling to Turkey tomorrow and will be there for a few days for a mission with WFP, meeting Syrian refugees and documenting their stories (he will tell you more about it here on the blog soon). Even if I am not thrilled about the timing, we both felt like this was something we wanted to be involved in. I’m just crossing my fingers that the baby isn’t too eager to come out early (and that he will stay safe down there)! Lately, I have been making variations of the Greek dish Gemista (a.k.a stuffed vegetables). The kids are loving it and have been shoving there faces full with the stuffing even before it’s baked. The traditional way of preparing the rice is to let it cook together with the rest of the stuffing ingredients but since we are using red or black rice, we cook it separately and then add it, otherwise it stains the entire filling and it just doesn’t look pleasant. In Greece they usually also add some potato slices in between the vegetables on the tray and then pour a thin layer of tomato passata to cover the bottom of the tray. This slightly cleaner approach work well in our family as the kids love to hold the stuffed vegetables with their hands without getting messy. But feel free to add potatoes and tomato sauce for a more traditional take. We used a mix of green, yellow and red tomatoes and peppers and it came out so beautiful. If you only have red tomatoes, that of course works as well. It is easily made vegan by swapping the feta cheese with tofu. Gemista – Rice Stuffed Vegetables  Serves 4 200 g/­­ 1 cup red rice, rinsed 500 ml /­­ 2 cups water 1 tsp sea salt 1 kg /­­ 2 lb mixed tomatoes and/­­or bell peppers (approx 15 vegetables, less if they are large) 1-2 tbsp olive oil or coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull almonds, chopped 2 tbsp lemon juice 4 tbsp raisins or finely chopped dates 150 g /­­1 cup feta cheese (optional) Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black pepper Preheat the oven to 175°C /­­ 350°F. Place rice and water in a saucepan, bring to a boil, lower the heat immediately and let simmer on low heat for as long as instructed on the packet (meanwhile prepare the other ingredients). Drain if needed and transfer the cooked rice to a large mixing bowl. Trim off the top of each tomato. Use a small spoon to scrape out the seeds and flesh from the tomatoes and into a bowl. Slice each bell pepper lengthwise and discard the seeds, alternatively trim off each top and discard the seeds (depending on the shape of the pepper). Heat oil in a skillet, add onion, olives and capers. Finely chop the tomato flesh and add it together with the seeds and liquid. Sauté for about 15 minutes until soft and fragrant, then transfer to the mixing bowl. Add the rest of the ingredients and stir to combine. Fill upp the tomatoes and bell peppers with the stuffing, pressing down very gently as you go. Place the caps back on top of the tomatoes and bell peppers. Place the vegetables in a greased ovenproof dish and bake in the oven for 30-35 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges. Whisk together the ingredients for the yogurt sauce in a small bowl while the vegetables are in the oven. Serve the stuffed vegetables with a drizzle of yogurt sauce and a simple side salad of choice. ************************ PS! We are having a supper club at Urban Deli in Stockholm next Monday, 26th September at 17.00. We have created a dinner menu together with them and it includes a few smoothies from our new book, warm dishes from our other books and a dessert. We will be there all evening to talk about our books, food philosophy, answer questions and also try to sit down and chat with all of you. Hopefully we will all have a nice and cosy Monday evening. Tickets can be purchased here! We have also released a few new products together with Urban Deli - a curry, a salad, a smoothie and a delicious overnight oats - that are sold as take-away boxes on all their locations.

Elsa’s Berry Cupcakes

June 24 2016 Green Kitchen Stories 

Elsa’s Berry Cupcakes After quite a few years of cooking and developing recipes, we have managed to build up a little bit of confidence and don’t panic over kitchen fails or people’s opinions as easily anymore. But whenever our daughter asks me to bake for a few of her friends, my palms get all sweaty and my heart starts pounding. Seriously, nothing makes me more nervous than having to bake for a bunch of five- and six-year-olds. Elsa is finishing preschool this summer and her favourite teacher is also retiring, so last week she wanted to bake a dessert for all the children and teachers at the preschool. She started out with grand plans for a big cake shaped like a princess but (luckily for me) we landed on mini cupcakes with a raspberry frosting. We had just bought a mini muffin pan and it was the perfect opportunity to try it out as we got a lot of muffins from one batch so it was enough for all the children and teachers. These muffins are really delicious and moist with hints of coconut, banana, almonds and cardamom. It’s one of our go-to recipes that we change slightly every time. They are only sweetened with fruit and entirely gluten free (and we are aslo sharing a vegan version below). If you are allergic to nuts, you can blend (100 g /­­ 3 1/­­12 oz) sunflower seeds and use instead of the almond flour. Whenever Elsa initiates one of these baking sessions, she always starts with lots of enthusiasm only to loose interest after about 45 seconds, leaving us to do the actual work. This time she was much more persistent. She measured, blended, worked the batter and dropped it into the muffin tins. Halfway through the batch, we also started dropping a raspberry in the centre of each muffin and they turned out even better with that little berry pocket in the middle. Piping the frosting was the hardest bit. Elsa was utterly disappointed that hers didn’t turn out as pretty as the ones she had seen on our screens. But towards the end they at least started looking better than in the beginning. Since that first batch, we have made this recipe two more times. One time to check all the measurements and another time so we could try a vegan version. We are sharing both methods here below. You can of course also make normal size muffins and skip the frosting if you want to keep it simple. On another note, today we celebrate Midsummer in Sweden. We are going to be enjoying the last of these cupcakes and then we are off to find a maypole covered with flowers so we can jump like frogs around it! You think I am kidding? I am not. Banana & Coconut Cupcakes with Raspberry Pockets Makes 24 mini cupcakes or 12 regular Dry ingredients 100 g /­­ 1 cup almond flour 120 g /­­ 3/­­4 cup rice flour 45 g /­­ 1/­­2 cup desiccated coconut 2 tsp baking powder 1/­­2 tsp freshly ground cardamom 1/­­2 tsp vanilla powder 1 pinch salt Wet ingredients 14 soft dates (1 cup /­­ 150 g), stones removed (if using dried dates, soak them for an hour first) 1 ripe banana, peeled and cut into large chunks 4 tbsp coconut oil or butter, room tempered 180 ml /­­ 3/­­4 cup plain yogurt or plant based yogurt 3 eggs (for a vegan version soak 3 tbsp chia seeds in 9 tbsp water for 15 minutes, stir around and use instead of the eggs) 24 raspberries (fresh or frozen) Berry Frosting (recipe below) Preheat the oven to 200°C /­­ 400°F. Grease a muffin tin (mini or regular size) or line it with paper or silicon cup liners. Place all of the dry ingredients in a bowl, stir together and set aside. Add the dates to a food processor and blend on high speed. When smooth, add the banana and coconut oil and blend again. Finally add yogurt and eggs and blend until smooth and entirely mixed. Pour the wet ingredients into the bowl with dry ingredients and stir together. Drop the batter into the muffin tins, place 1-2 raspberries in the centre of each muffin and cover it with batter. Bake for 10 minutes (17-20 minutes if you are using normal size muffins) or until golden and just set. Prepare the frosting while the muffins are in the oven. Leave the muffins to cool before piping the frosting on top. Serve immediately or store in the fridge. Berry Frosting 70 g /­­ 1/­­2 cup raspberries (or strawberries) 3-4 soft dates, stoned 200 g cream cheese (or vegan cream cheese) Mix raspberries and dates in a food processor or with a hand blender until completely smooth. Whisk the berry mixture together with the cream cheese in a medium size bowl until pink and smooth. Scoop the frosting into a piping bag. Place it in the fridge for 20 minutes (or longer) to firm up before piping the frosting on top of the cupcakes.


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