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Cabbage and Lemon Risotto

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Cabbage and Lemon Risotto

January 20 2021 Golubka Kitchen 

Cabbage and Lemon Risotto I find risotto to be incredibly fun to cook. I like to have something nice to sip by my side, some good music on, and all the ingredients measured out in advance. It’s a preparation process that really gets you in the zone, an almost meditative state of tending to the rice, and watching it magically transform from dry to beautifully creamy. Risotto has a reputation of being fussy, and although it requires constant attention, the ingredients it calls for couldn’t be more modest: alliums like onions and garlic, rice, wine, hot broth, and whatever other items you’d like to add to make it your own. In this recipe, it’s cabbage and lemon, both abundant in the depths of winter. Once you get the hang of it, the preparation becomes second nature as well. We gently stew the cabbage in lemon juice until incredibly tender, so much so that it completely melts and disappears into the risotto. It’s a great way to eat a whole head of cabbage almost without noticing. The bright and assertive flavors from the lemon juice and zest complement the starchiness and richness of the rice really nicely. A small warning: this risotto is quite lemony, so if you’re sensitive to sour flavors, I recommend reducing the amount of lemon (this is detailed in the recipe as well). Also, the lemon mellows out as it sits and in the leftovers. Since this is a vegan recipe, there’s no cheese, but we throw together a quick, ‘cheesy’ cashew dust, a cashew Parm of sorts, and stir it through the risotto. The result is so incredibly cozy and comforting, we hope you’ll give it a try one day this winter! Cabbage and Lemon Risotto   Print Serves: 4-6 Ingredients ¼ cup raw cashews 1 teaspoon nutritional yeast sea salt freshly ground black pepper olive oil 1 medium head white cabbage, thinly sliced with a knife or mandoline zest and juice from 2 small lemons (see note) 1 yellow onion, diced 4 garlic cloves, minced 1½ cups Arborio rice ¼ cup dry white wine 6 cups hot vegetable broth, plus more if needed parsley or other herbs for garnishing (optional) Instructions Pound the cashews in a mortar and pestle or process in a mini food processor, until finely ground. Add the nutritional yeast, a generous pinch of salt, and plenty of black pepper. Mix to combine. Set aside for now. Heat a large skillet over medium heat and add enough oil to generously coat the bottom. Add the cabbage and a pinch of salt, and cook for 10 minutes, until the cabbage is just wilted. Add the juice of 1 lemon and stir it in. Turn the heat down to low, and cover the skillet. Cook the cabbage, covered, for 45 minutes, stirring periodically, until very soft. Transfer the cabbage to a bowl and wipe the skillet if needed. Heat the same skillet over medium heat and add more oil to coat the bottom well. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic and stir it around until fragrant, about 1 minute. Add the rice and mix well to coat it with the oil. Cook, stirring constantly, until the rice grains are translucent, about 3-5 minutes. Add the juice of 1 remaining lemon and the wine, bring it up to a simmer and cook, stirring often, until the liquid is completely absorbed, about 2 minutes. Start adding the hot broth, one ladleful at a time. Bring the broth to a simmer and let it absorb into the rice, stirring often, about 2-4 minutes. Once absorbed, add another ladleful of broth and keep repeating this process of letting the broth absorb, then adding more. Stir the rice frequently and vigorously - this will help develop the starches/­­make the rice creamy. Add about half of the cabbage during the 4th addition of broth. Add the rest of the cabbage at the next addition of broth, and continue cooking, until the rice is creamy and al dente, and until the cabbage has collapsed completely into the risotto. The whole cooking process should take 25-30 minutes total from the first addition of broth. Turn off the heat, mix in the lemon zest and most of the cashew mixture, saving some for garnishing. Taste for salt and adjust if needed. Serve the risotto right away, garnished with more of the cashew dust and herbs, if using. Notes This dish is quite lemony, so if you are sensitive to sour flavors, use 1 lemon, divided between the cabbage and the rice, instead of the 2 lemons that the recipe calls for. 3.5.3226 The post Cabbage and Lemon Risotto appeared first on Golubka Kitchen.

The Ultimate Wellness Gift Guide for Everyone on Your List

December 1 2020 Vegetarian Times 

The Ultimate Wellness Gift Guide for Everyone on Your ListTis the season to update your naughty or nice lists and start holiday shopping. With health and wellness remaining center stage amidst a new surge of COVID-19 cases, everyone could use an extra dose of TLC throughout the holidays and into the new year. Weve curated a collection of 25 wellness gifts at a variety of price points that are sure to fill your lucky recipients with the warm fuzzies this season is all about. Broglie Box Curated Wellbeing Kits Help a loved one on your list keep his or her anxiety or stress in check with a BroglieBox. Co-founder Julia Broglie was inspired to create the company after experiencing her own mental health challenges as a young adult and losing her older brother, Justin, to suicide. She offers a wide variety of boxes -- such as Grief Relief, Stress Less and Focus Kit -- but were partial to the Alleviate Anxiety Deluxe Box, which comes with therapy dough, a massage rollerball, mindfulness cards, a workout band, hydration reminder, journal, medication reminders and a magazine full of articles from mental health experts. BroglieBox, $40 Nap Bar Better Sleep Box Good things come to those who nap, including reduced sleep deprivation and increased productivity. Houston residents adore pay-by-the-snooze facility Nap Bar, and you can now give the same luxurious napping experience to anyone on your nice list, no matter where they live. Nap Bars Better Sleep Box features everything you need for the perfect napping environment: an aromatic soy-based candle, a vegan aromatherapy pillow mist, a blackout sleep mask, and a downloadable theta brain wave audio file. Nap Bar Better Sleep Box, $69 Dazzle Dry Mini Kit Its not as easy to get a mani/­­pedi these days, so why not gift a quick-drying, non-toxic, humane, and long-lasting manicure system that brings gorgeous nails right to your recipients house? Developed by bio-organic chemist Dr. Vivian Valenty and backed by over 30 years of research, Dazzle Dry is a unique line of naturally advanced, high-performance nail care. Its award-winning four-step nail system is vegan, never tested on animals, and dries in just five minutes without UV light. DazzleDry, $75 Landia Skincare Mens Care Starter Set No doubt, theres a man in your life who could really use his own skincare products, and the Mens Care Starter Set from Landia Skincare is the perfect choice. The whole vegan skincare line is toxin-free, and made in Oregon from organic local ingredients that are responsibly sourced. This set includes a shave cream, face cream, and beard and hair oil in two scents -- and, best of all, it comes luxuriously packaged in a wooden box complete with a wooden button. Built Marketplace, $20 Lord Jameson Dog Treats Whether your pup celebrates Christmas or Hanukkah, Lord Jamesons got you covered. Choose from Holiday Cobbler (crisp green apples and oats), Gingerbread (peanut butter and oats), or Hanukkah Gelt (blueberries) -- the entire collection is vegan, cruelty-free, plant-based, allergy-friendly, and made without any preservatives, artificial colors, flavors, or GMO ingredients. Lord Jameson, $12.99 The Dry Challenge Book If 2021 is the year someone in your life has vowed to cut back on their alcohol consumption, help support their healthy lifestyle choice with a copy of, The Dry Challenge: How to Lose the Booze for Dry January, Sober October, and Any Other Alcohol-Free Month. The Dry Challenge is ideal for anyone who wants to complete a dry-month challenge, giving up all forms of alcohol for 31 days -- it walks you step-by-step through one drink-free month, from sharing the news with friends and family to getting back on track if you slip up and have a drink (or two). Amazon.com, $14.99 Puritize Home Sanitizing System Sanitize everything was 2020s slogan, and all signs are pointing to 2021 requiring the same vigilance with hygiene. Help protect your loved ones with a Puritize Home system, an ultraviolet light home sanitizing system that kills more than 99.9% of germs, bacteria and viruses -- in just 10 minutes. Put your cell phones, masks, glasses, keys, remote controls, headphones, toothbrushes, and electronic devices in and wait for it to work its magic. Puritize, $199.99 Vellabox Candle Subscription Do you know what really sets the mood this holiday season? Heavenly scented small-batch candles-- especially ones that are made by American artisans, are vegan and cruelty-free, use 100% natural wax with cotton wicks, and are phthalate- and paraben-free. Vellabox ticks all those boxes, with an expertly curated candle subscription box. With three sizes to choose from, your recipient will receive a candle and surprise gift each month all year long. Vellabox; starting at $10/­­month FINEX Cast Iron Skillet Set Theres no more prized culinary tool than a cast iron skillet -- you can pretty much cook anything in it, it lasts literally forever, and it even fortifies food with iron. FINEX is designed by a small team of Portland-based craftspeople who are grounded in the belief that cooking should be genuine. The Holiday Starter Set comes with a 10-inch skillet and lid (the most versatile pan youll ever own) perfect for cooking holiday meals, and a custom three-piece care kit to ensure the cookware is preserved and performs perfectly for generations to come. Finex, $229.00 Blissd Happiness Planner They say it takes 30 days to break a bad habit or create a healthy one. But what if it takes just a bit longer? Blissd will give you 100 days of goal setting, self-reflection and inspirational quotes all wrapped up in its beautiful Happiness Planner. This planner uses the power of positive thinking, mindfulness, gratitude, and self-development to help you discover and create a life in alignment with who you truly are. Bliss’d, $29.00 Saltworks Gourmet Salt Gift Set Dont get salty this season; give salty! Any foodie will love the curated selection of six signature salt fusions from SaltWorks -- including Black Truffle Sea Salt, Wild Porcini Mushroom, Vintage Merlot, Espresso Brava, Lime Fresca and Spanish Rosemary. Its housed in a limited-edition recipe box, along with six different recipes. The bold flavors absolutely come through, since SaltWorks uses a proprietary process to bind natural ingredients to each sea salt crystal. Saltworks, $49.95 Green Chef Meal Delivery Know someone doing keto? Paleo? Living a plant-powered lifestyle? No matter their dietary preference, Green Chef delivers. Literally. All of the premium ingredients you need to cook a delicious meal for two or four comes pre-measured and prepped -- all you have to do is follow the step-by-step instructions to enjoy a gourmet meal. These days, skipping the grocery store is the best gift of all. Green Chef, starting at $11.99 per serving Mala Collective Mala Bead Necklace Long-time meditators and those wishing to start their practice will appreciate receiving mala beads from Mala Collective this holiday season. Whats a mala? A string of 108 beads (an auspicious number in Buddhism) used as a tool to help count mantras. It also acts as a tactile guide as you sit in silence in a meditation practice. Each necklace is made from different gemstones (each steeped in its own symbolism) and Rudraksha seeds (which provide inner calm and peace), and is hand-knotted and blessed in Bali. Mala Collective, $96.00 Mission Farms CBD Goat Milk Soaps Sure, soap can clean, but the right soap can also heal. Thats why Mission Farms crafts soaps made from more than 25% fresh goat milk (goats milk naturally contains specific enzymes to reduce dry skin and psoriasis, such as alpha-hydroxy acid and MCT oils), coconut oil, and olive oil -- and infuses it with full-spectrum CBD and other essential oils. The goats milk comes from a farm outside of Bend, Oregon, and theres a formulation for any need: Deepen Your Sleep (lavender blossom), Ease Your Comfort (spearmint eucalyptus), Cam Your Stress (honey grapefruit) and Enhance Your Well-Being (oatmeal and honey). Mission Farms CBD, $20.00 Dr. PAWPAW Skincare Balms Is it a lip balm? Color for your cheeks? Eyeshadow? The answer is yes! Dr.PAWPAWs Hello Gorgeous Gift Set is whatever you need it to be, including the perfect stocking stuffer. This set of vegan-approved, cruelty-free, ethically sourced multipurpose natural skincare balms jazz up and nourish lips, skin and hair. They harness the power of pawpaw or papaya and contain vitamins A, C, and E, plus iron, potassium and magnesium. Ulta, $12.99 Apollo Neuro Wearable Wellness Device Since stress is at an all-time high, it makes sense to fight it with technology never seen before. A team of physicians and neuroscientists at Apollo Neuro recently developed a wearable wellness device that uses gentle vibrations (low-frequency, inaudible sound waves you can feel but not hear) to help your body recover from stress. Apollos scientifically proven technology improves heart rate variability -- a key biometric of stress -- so you can feel more calm, balanced, and perform at your best. Apollo, $349.00 NAMAR Sustainable Cutlery Set Single-use plastic is ruining the environment, so why not give a gift that will help the future of our planet? This sustainable stocking stuffer is ideal for coworkers who bring their lunch to work, frequent travelers, picnickers, or anyone leery of germs on restaurant silverware. Made from 100% wheat straw, yet gluten-free, NAMAR is biodegradable, reusable and easy to clean -- and it doesnt get soggy in soups or salads. The set includes a fork, spoon and set of chopsticks placed inside a travel-friendly wheat straw case. Namar, $12.00 White Elm Vegan Leather Tote Bag For the woman who always has her hands full, give the perfect vegan carry-all: a White Elm Aquila vegan leather tote bag. Not only does it feel like high-quality leather, but the well-thought-out design is also a favorite among traveling mothers, nurses, teachers and working professionals. It was created by a busy mom who wanted to stay organized and look good, so the super spacious bag features an adjustable shoulder strap, carry handles, three exterior pockets, five interior pockets, and a secure zip closure. White Elm, $129.00 Slumber CBN Sleep Aid Youre probably familiar with CBD, but CBN is another compound found in the cannabis plant thats primarily used as a natural sleep aid. For anyone on your list whos struggling with getting enough shut-eye, CBN may be the most priceless gift of all. This THC-free formula is made in Colorado and derived from organically grown hemp, plus its vegan and GMO-free. Slumber, $44.95 Sanabul Womens Boxing Gloves Theres no such thing as punching like a girl, but that doesnt mean she needs to wear mens boxing gloves while doing so. Sanabuls Womens Easter Egg Boxing Gloves feature a narrower silhouette that contours the female hand for a comfortable fit. And dont let the feminine array of colors (mint, coral, ice blue, and lavender) fool you -- these gloves are made for performance and durability. Amazon, $49.99 AncestryHealth Genetics and Health Kit Wouldnt it be helpful to have a little crystal ball that provides insights into your risk for commonly inherited health conditions? Well, it exists -- but in the form of a DNA kit, not a crystal ball. Simply use the AncestryHealth kit to provide a saliva sample, and your recipient will learn his or her risk for some commonly inherited conditions (such as breast cancer). By knowing this risk, users are able to work with their healthcare provider to get the screenings they need for early detection and chart a healthier path forward. Plus, AncestryHealth also includes all of the features of AncestryDNA, which allows one to discover their origins and connect to living relatives. Amazon, $119.00 OLIKA Hydrating Hand Sanitizer Clip Ons Help your loved ones maintain clean hands on the go with OLIKA hydrating hand sanitizers. These thoughtful vegan and gluten-free stocking stuffers are refillable, recyclable and come in six essential oil-based fragrances (such as mint citrus and cucumber basil). Plus, theres aloe vera in the formula to help keep frequently sanitized hands moisturized. Clip one to your purse and another to your childs backpack. Olika, $29.99 Martha Stewart CBD Holiday Sampler Sick of the CBD gummies that taste like unsophisticated kids candy? Kick things up a notch for the CBD-lover on your list with Martha Stewarts new 15-flavor CBD gummy sampler. With this special gummy sampler gift box, I was inspired by flavors from my garden, said Stewart. So, she included raspberry, rhubarb, passionfruit, Persian lime, black raspberry, strawberry, grapefruit, calamondin, green apple, black currant, blood orange, kumquat, quince, Meyer lemon and huckleberry in this 60-count box with 10mg CBD per gummy. Shop Canopy, $64.99 Moodygirl Chocolate Bars Its easy to rationalize eating dark chocolate -- its full of antioxidants, heart-healthy flavanols, and even a little brain-stimulating caffeine. But what about a chocolate bar that boosts your mood, too? Moodygirl chocolate bars contain vitamins and adaptogens designed to help women through PMS symptoms, low libido and stress relief. Plus, they are organic, vegan, gluten-free and free of refined sugars. These are the most delicious and guilt-free stocking stuffers around. Moodygirl, $9.99 Hurom Easy Clean Slow Juicer Juicing is a great way to pack more fruits and vegetables into each day, but cleaning up can be such a chore. Enter the Hurom Easy Clean Slow Juicer, which eliminates the mess thanks to a larger pulp outlet and elongated strainer grooves that rinse clean -- no scrubbing required. Its slow squeeze technology mimics the motion of squeezing fruit by hand, and youll be left with bone-dry pulp. Bonus: it can also make smoothies, nut milk and ice cream. Hurom, $499.00 The post The Ultimate Wellness Gift Guide for Everyone on Your List appeared first on Vegetarian Times.

7 Tips for Shaking Sugar

November 7 2020 Vegetarian Times 

1. Rethink breakfast and afternoon treats Many people who decide to eat less sugar face two immediate challenges: what to eat for breakfast and finding a non-sweet afternoon treat, says Amy Chaplin, author of Whole Food Cooking Every Day (2020, Artisan/­­Workman Publishing Co., Inc.) which includes many sugar-free recipes. For breakfast, Chaplin suggests making your own muesli or granola using yakon syrup, a natural sweetener that is low on the glycemic index (GI) scale (meaning it doesnt bombard your body with sugar because it is digested slowly). Other options: tofu scrambles and steel-cut oatmeal. For snacks, go for apple slices with peanut butter, plain yogurt with blueberries or carrots and hummus. Instead of soda or fruit juices, drink chilled sparkling water with a slice of lemon or herbal teas. 2. Know what you are eating There are at least 200 other names for sugar on food labels, says Uma Naidoo, MD, director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital and author of This Is Your Brain on Food (2020 Little Brown Spark/­­Hachette). Fructose, dextrose and maltose are just a few. And look for added sugars Dr. Naidoo advises. Foods like ketchup, pasta sauces and salad dressings often have more added sugars than sweet foods where you expect sugar. 3. Mind your carbs Choose to eat complex carbs that are low on the GI scale such as apples, oranges, bran cereals and black beans, which are slowly digested, and skip simple carbs such as potatoes, French fries, white rice, white pasta and refined breakfast cereals which are high on the scale. 4. Try new ingredients When cooking, use naturally sweet ingredients in place of sugar. I like using freshly squeezed orange juice, berries and berry powders, beet juice powder, vanilla, coconut butter or dried coconut flakes, says Chaplin. Medjool dates are another good choice, and spices such as cinnamon add extra flavor. Related: 8 Way to Improve Your Gut Health & Mood 5. Be fruit-wise Because fruit contains fiber and nutrients, it is digested slowly and its sugar is absorbed slowly too. Still, its wise to limit fruit. I prefer lower glycemic fruit such as blueberries, blackberries, strawberries and Bing cherries. These options contain less fructose, the natural sugar in fruit, says Dr. Naidoo. Two to three servings of fruit eaten throughout the day should be OK for most people, she adds, unless you are diabetic or have fructose intolerance in which case you should consult with your doctor. 6. Remember why its important Sweet cravings are hard to resist. Sugar-laden foods increase serotonin in the brain and make you feel good, explains Dr. Naidoo. The calming effect of serotonin may often be felt shortly after eating a candy bar, cake, or other foods high in simple carbs--this is a reason why these foods can be so addictive. Remind yourself that consuming too much sugar can raise the risk of life-threatening illnesses such as diabetes and heart disease when overwhelmed with a craving for a sugary sweet, 7. Enjoy dessert! Dont deprive yourself of luscious desserts. Start to replace those sugary treats with healthier options that still taste good, says Dr. Naidoo. Another option is to switch to baking with erythritol--sold as Swerve--in recipes, says Dr. Naidoo. Even when using artificial sweeteners, however, moderation is key. She also suggests making your own fruit-based ice cream. Amy Chaplins new cookbook features fruit-based desserts such as Berry Chia Pudding--A crowd pleaser for sure! Chaplin says. Click here for the recipe. The post 7 Tips for Shaking Sugar appeared first on Vegetarian Times.

Gluten Free Buckwheat Waffles

October 27 2020 Vegan Richa 

Gluten Free Buckwheat WafflesThese Vegan Gluten-free Chocolate Buckwheat Waffles are a chocoholic’s breakfast dream! Light, crispy, and nutritious and made with a blend of naturally gluten-free buckwheat flour and oat flour! 7 ingredients and 1 Bowl. Wholesome, delicious and so easy to make. Vegan Glutenfree soyfree Nut-free Recipe Jump to Recipe These Chocolate Buckwheat Waffles are light, crispy, and nutritious. You will love how easy they are to throw together and how wholesome these are while still tasting super chocolatey and decadent. The unique blend of buckwheat flour and oat flour will keep you full for hours. Trust me, you will want to make a double batch!  Chocolatey, rich, and nutty as they are, these gluten-free waffles taste excellent as they are, but why not take them to the next level with some toppings? You can top these any way you like, but let me just mention that a scoop of vanilla ice cream and a drizzle of syrup is a superb choice for sure.Continue reading: Gluten Free Buckwheat WafflesThe post Gluten Free Buckwheat Waffles appeared first on Vegan Richa.

3 ingredient choco bar recipe | nutty chocobar ice cream | 3 ways choco bar

October 2 2020 hebbar's kitchen 

3 ingredient choco bar recipe | nutty chocobar ice cream | 3 ways choco bar3 ingredient choco bar recipe | nutty chocobar ice cream | 3 ways choco bar with step by step photo and video recipe. everyone likes ice cream recipes and are served for different reasons and occasions with all age groups. these ice creams come in different variations, flavour and even with types of flavoured coating. one such simple and easy ice cream variation is nutty chocobar ice cream recipe. The post 3 ingredient choco bar recipe | nutty chocobar ice cream | 3 ways choco bar appeared first on Hebbar's Kitchen.

custard milkshake recipe | custard badam milkshake | custard ice cream milkshake

September 18 2020 hebbar's kitchen 

custard milkshake recipe | custard badam milkshake | custard ice cream milkshakecustard milkshake recipe | custard badam milkshake | custard ice cream milkshake with step by step photo and video recipe. custard-based recipes are typically served as a dessert with toppings from different fruits. it can also be used to make other types of desserts which are generally in solid-state. the less commonly known beverage recipe from custard is the custard milkshake loaded with milk, ice cream and thick custard sauce. The post custard milkshake recipe | custard badam milkshake | custard ice cream milkshake appeared first on Hebbar's Kitchen.

Two Minute Fruit and Cracker Dessert

July 21 2020 Manjula's kitchen 

Two Minute Fruit and Cracker Dessert (adsbygoogle = window.adsbygoogle || []).push({}); Print Two Minute Fruit and Cracker Dessert One evening while playing cards with my husband, Alex, and my sons mother-in-law, Alex suddenly asked for something sweet. I didnt have any dessert prepared and all we had in the house was ice cream and some chocolate. Alex has always been super innovative with his food combinations, and this recipe is just that, a product of desperation. At first, my kids and grand-kids made faces when they heard what it was made of, but with a little bit of tweaking, it has become a simple dessert that our entire family has been preparing during this quarantine. When I say it only takes two minutes, I truly mean it. And it is so easy to make, that even my youngest grandchild can put it together in no time. The graham cracker pairs well with the creaminess of the cream cheese while still giving a nice crunch. The fruit adds natural sweetness and the drizzle on top of either chocolate or caramel is the perfect cherry on top. Just bring out the ingredients and everyone can help themselves. Today I have a very special guest star my grandson Shaan who is helping me out with todays recipe. Behind the scenes, I also have my granddaughter, Rhea, helping to film the video. We will be making a Fruit and cracker dessert, that is kid friendly and simply delicious. For this recipe, there is no cooking involved, and the ingredient measurement I am providing only as a guide. Recipe will serve 2. Course Dessert Keyword 2 Minutes Dessert, Banana, Carmel Sauce, Chocolate Ganache, Cream Cheese, Crispy, Fun Dessert, Gram Crackers, Home Made, Hot Chocolate, indian sweet, Kid Friendly, Kiwi, Mango Cheese Cake, Mango Salsa, Quick And Easy, Strawberry, Sweet, Vegetarian Prep Time 2 minutes Cook Time 0 minutes Total Time 2 minutes Servings 2 people Ingredients8 graham crackers 8 Tbsp cream cheese approximately 8 strawberries thinly sliced 2 Tbsp chocolate ganache 2 Tbsp almonds thinly sliced InstructionsSpread the cream cheese over all the graham crackers Next spread the slices of strawberries. Now cover them with another graham cracker to make them into sandwich. Drizzle with chocolate ganache. And garnish with almonds, that gives a nice crunch and beautiful look. Fruit and Cracker Dessert has nice crunch when it is eaten while making after 5 minutes crackers start getting soft. NotesThis dessert can be made with any other fruits and toppings of your choice. I also love making these with bananas and kiwi, and I also like topping it off with caramel sauce. You can buy caramel sauce and chocolate ganache they are readily available. I generally keep homemade chocolate ganache and caramel on hand. They are easy to make and have a long shelf life. The post Two Minute Fruit and Cracker Dessert appeared first on Manjula's Kitchen.

Coconut Mint Chip Shake

June 12 2020 VegKitchen 

Coconut Mint Chip Shake I was a huge fan of milkshakes growing up. (Who wasnt?) My all-time favorite ice cream flavor has always been mint chocolate chip, and today, its my sons favorite as well. The post Coconut Mint Chip Shake appeared first on VegKitchen.

banana ice cream recipe | frozen homemade banana ice cream – no sugar, no cream

June 4 2020 hebbar's kitchen 

banana ice cream recipe | frozen homemade banana ice cream – no sugar, no creambanana ice cream recipe | frozen homemade banana ice cream - no sugar, no cream with step by step photo and video recipe. ice cream recipes have always been a popular choice among many indians and are made with many locally available tropical fruits. most of them involve a cumbersome process in it with not so healthy ingredients in it. however, there are some healthy one and frozen homemade banana ice cream is one such made without sugar and cream. The post banana ice cream recipe | frozen homemade banana ice cream – no sugar, no cream appeared first on Hebbar's Kitchen.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Sweet & Salty Nut Butter Oat Clusters

April 8 2020 Golubka Kitchen 

Sweet & Salty Nut Butter Oat Clusters Hi! Hope you are doing well. Coming to you with a little pantry treat idea that we’ve been making non stop. We didn’t stock up on too many treats for this stay at home period, just to avoid the temptation of snacking on sweets all day long (which would definitely happen). I’ve already regretted that decision many times though, because sometimes a sweet treat is absolutely needed. Cue me digging through the pantry and trying to put together various forgotten ingredients to scrap something together. I made nut butter the other day, using random bits of different nuts I happened to have on hand from recipe testing. It was so easy and turned out delicious (you can watch me make it here), and I’ve been using the butter to make these very quick oat clusters. I think that everyone loves a sweet and salty pairing, which comes from the combination of maple syrup, miso, and sea salt in this recipe. The whole thing has a sort of salted caramel feel, but made with much healthier ingredients. This recipe can be used as a base, and you can modify it endlessly from there. Include other nuts or seeds, cacao nibs, or chocolate chips in the mix. Add your favorite spices and powders, or dip the clusters in chocolate (which I can’t wait to try). Hope you’ll give them a try! Sweet & Salty Nut Butter Oat Clusters   Print inspired by Rudy Jude Serves: 10-12 small clusters Ingredients 2 tablespoons coconut oil ¼ cup nut butter like almond, cashew, peanut butter or a blend 3 tablespoons maple syrup 1 tablespoon white miso pinch of sea salt ¼ teaspoon cinnamon (optional) ¾ cup rolled oats Instructions Melt the coconut oil and nut butter in a medium saucepan over medium heat. Turn off the heat and mix in the maple syrup, miso, salt, and cinnamon until smooth. Taste for salt and sweetness and adjust if needed. Add the rolled oats and mix to coat. Use a small ice cream scoop or tablespoon to scoop even-sized oat clusters onto a parchment-covered baking sheet or plate. Put in the freezer for 30 minutes, until the clusters are fully set. Keep in an air-tight container in the refrigerator or freezer. 3.5.3226 The post Sweet & Salty Nut Butter Oat Clusters appeared first on Golubka Kitchen.

Oatmeal Chocolate Chip Waffles

March 22 2020 Vegan Richa 

Oatmeal Chocolate Chip WafflesVegan Oatmeal Chocolate Chip Waffles are a great homemade sweet breakfast recipe that is naturally sweetened! You can even make them ahead for busy mornings and enjoy them anytime by just popping them in the toaster! Soy-free! Jump to Recipe Feel like a little self-indulgence? Perfect, because I am coming at you with a stack of perfectly sweet and crispy Oatmeal Chocolate Chip Waffles. The ultimate vegan waffles recipe for the ultimate weekend brunch! And you know what, you can make them as a weekday breakfast or a special weekend breakfast treat. These vegan waffles are pretty healthy – made from wholesome ingredients like fiber-rich rolled oats, unsweetened shredded coconut, and almond flour, and are naturally sweetened with maple syrup. With the waffle batter being so healthy, we can totally get away with sneaking in some melt-in-your-mouth chocolate chips! You will see, they will become your new go-to breakfast recipe.Continue reading: Oatmeal Chocolate Chip WafflesThe post Oatmeal Chocolate Chip Waffles appeared first on Vegan Richa.

Passover Pineapple Crumble

February 3 2020 VegKitchen 

Passover Pineapple Crumble Matzo meal makes a perfect crumble topping for a fruity dessert made with pineapple and pears or apples to round out the Passover meal. Serve with a dollop of nondairy ice cream if you’d like to dress it up. Photos by Evan Atlas. The post Passover Pineapple Crumble appeared first on VegKitchen.

Recipe | Chewy Chocolate Candy Cane Cookies

December 30 2019 Oh My Veggies 

I feel like this week is like the movie Groundhog Day for my blog. Because last week I posted recipes involving sweet potatoes and candy canes. And this week? More sweet potatoes and more candy canes. I was going to save this Chewy Chocolate Candy Cane cookies recipe for next week, but I want to post it in time for holiday baking. Because it’s really good! (And if you don’t have candy canes on hand, you can use starlight mints too. I made these again to update the photos and they are just as good. Peppermint candy is peppermint candy, right?) I am not a crispy cookie person. For me, it’s all about the chewiness. And these cookies are the easiest, chewiest, yummiest cookies I make. The basic chocolate cookie is one of my go-to recipes (yup, it’s the one I used in my Chocolate Peppermint Cookie Ice Cream Sandwiches) and I add whatever I have on hand to finish them. Toffee pieces, peanut butter chips, dried cherries, chopped nuts--they’re all great in these cookies. So since it’s Christmas cookie season, I decided to try adding broken candy cane pieces. They’re not the prettiest cookie, it’s true, but they make […]

Vegan Chocolate Zucchini Bread

October 11 2020 Vegan Richa 

Vegan Chocolate Zucchini BreadThis vegan chocolate zucchini bread is rich, moist, and soft and easily made in one bowl using simple wholesome ingredients. Jump to Recipe This moist and fudgy easy vegan chocolate zucchini loaf packs in a whole zucchini but you would never know.  It honestly tastes like an actual chocolate cake! All the zucchini does is add a bunch of moisture. No weird veggie taste in the background. I already have a Vegan Zucchini Bread on the blog which is amazing and also super simple to make. If chocolate is not your thing, go for that one. If you’re team chocoholic, then my vegan chocolate zucchini bread is for you! So rich and decadent in taste which makes it an amazing dessert--perhaps even topped with my vegan carrot cake ice cream. I mean, might just as well add some more sneaky veggies for good measure, right? But its also a great snack and easily portable! Perfect as a grab-and-go sweet breakfast treat! The recipe is super easy to make in one bowl. Perfect for beginners.Continue reading: Vegan Chocolate Zucchini BreadThe post Vegan Chocolate Zucchini Bread appeared first on Vegan Richa.

VT Tried It: ALOHA Protein Bars

October 2 2020 Vegetarian Times 

ALOHA’s organic plant-based protein bars are a tasty (and largely chocolate-based!) addition to your backpack or office snack drawer. They are soy-, stevia-, gluten-, dairy-, and sugar alcohols-free! The texture is pleasantly soft--no need to gnaw on cardboard here!, and offer 14g of protein, made of a mix of brown rice and pumpkin seed proteins.  Peanut Butter Chocolate Chip: The soft texture of the bar is a pleasant contrast with the chocolate chips. I just ate lunch, yet I kept nibbling on this bar! Caramel Sea Salt: As a huge fan of caramel sea salt ice cream, I was wary when biting into this flavor. Rest assured, somehow ALOHA has magically found the right balance of flavors, with just a little sweet. Chocolate Chip Cookie Dough: Again, a masterful balance of replicating the flavors, but without trying to make a protein bar into a dessert. Chocolate Fudge Brownie: This flavor even comes with a chocolate coating (so maybe save it for your cooler-weather hikes). Chocolate Mint: One of my favorite sweets growing up were these mint chocolate meltaways, and this protein bar took me back! You can pick up your favorite flavors at Trader Joe’s, Amazon, or Sprouts. The post VT Tried It: ALOHA Protein Bars appeared first on Vegetarian Times.

Roasted Berry Sorbet

July 29 2020 Golubka Kitchen 

Roasted Berry Sorbet Few desserts embody summer as well as a lush, fruity sorbet. This one is very straightforward in ingredients and preparation. We roast the berries to concentrate their sun-kissed juiciness, blend them up with lemon juice and maple syrup, strain out the skins, and churn. The result is incredibly refreshing and stunningly beautiful in color. You can use any combination of berries, too. Even if your berries aren’t great in taste or on their way out, roasting them really gives them a new life. Hope you’ll give this one a try! Roasted Berry Sorbet   Print Serves: about 1 quart Ingredients 2 lbs fresh berries of choice - hulled if needed and quartered for larger berries like strawberries ⅓ cup + 1 tablespoon maple syrup - divided, or more to taste juice from 1 small lemon Instructions Preheat the oven to 350° F (175° C). Put the berries on a large, parchment-covered baking sheet. Drizzle the berries with 1 tablespoon of maple syrup and mix to coat. Roast for 20-25 minutes, or until the berries are soft and beginning to release their juices. Let cool for a few minutes. Transfer the roasted berries to an upright blender, along with all their juices. Add the lemon juice and remaining ⅓ cup of maple syrup. Blend until smooth. Taste for sweetness and add more maple syrup if preferred. Strain the blended mixture through a fine mesh strainer. Cover and chill the mixture very well in the refrigerator, for at least 4 hours or preferably overnight. Remember to put the bowl of your ice cream maker in the freezer as well if needed. Turn on your ice cream maker and pour the berry mixture in with the machine running. Churn for 20-25 minutes, or according to the manufacturers instructions. Transfer the sorbet to a shallow dish. Enjoy right away as soft serve or place in the refrigerator for a few more hours, covered, to harden further. Scoop and enjoy. Notes Ive had this ice cream maker (affiliate) for years, and it makes me very happy every summer. If you dont have an ice cream maker, check out this method. 3.5.3226 The post Roasted Berry Sorbet appeared first on Golubka Kitchen.

butterscotch icecream recipe | homemade butterscotch ice cream

June 18 2020 hebbar's kitchen 

butterscotch icecream recipe | homemade butterscotch ice creambutterscotch icecream recipe | homemade butterscotch ice cream with step by step photo and video recipe. ice cream recipes are always on huge demand across india, especially with younger age audience. the most common ones are chocolate, vanilla and mango ice cream but there are other variants too which are known for its flavour and creaminess. one such hugely popular ice cream flavor is butterscotch flavour ice cream knwon for its crunchy sugar crystals, creaminess and dissolving flavour. The post butterscotch icecream recipe | homemade butterscotch ice cream appeared first on Hebbar's Kitchen.

Vegan PB & J Thumbprint Cookies

June 10 2020 Vegan Richa 

Vegan PB & J Thumbprint CookiesPB & J Thumbprint Cookies are an irresistibly nutty twist on your classic Jam Thumbprints with protein-packed peanut butter in the dough! A must-try for PB&J fanatics. 7 ingredients. Super easy. Gf and Nutfree options. No added oil!.. Jump to Recipe  Peanut Butter & Jelly Fans, gather – you wont be able to resist the nutty and jammy little gems I have in store for you. These yummy Vegan PB & J Thumbprint Cookies turn our favorite childhood sandwich into a tasty lunchbox treat. Perfectly paired with a glass of plant-based milk, these easy vegan cookies are a delight for the kid in every one of us. If you are a regular here on Vegan Richa, you know that Im into vegan peanut butter desserts.  I made these ultimate Peanut Butter Oatmeal Cookies, Ive curbed my ice cream craving with these Peanut Butter Popsicles and dont get me started on this Peanut Butter Cake. Ive also experimented with the peanut butter and jelly flavor combination. Remember this oatmeal bake recipe? So GOOD and pretty easy and straightforward. Just like these Thumbprint Cookies, which are my latest peanut butter foodie crush This cookie dough comes together in minutes and once made, you just have you chill it for 15 minutes only and youre ready to portion it out and bake your cookies. Continue reading: Vegan PB & J Thumbprint CookiesThe post Vegan PB & J Thumbprint Cookies appeared first on Vegan Richa.

Vegan Gianduia Gelato Recipe

June 3 2020 seitan is my motor 

Vegan Gianduia Gelato RecipeLuscious vegan gianduia gelato recipe made with only four ingredients. Tastes exactly like German (viennese) nougat and is easy to make. The post Vegan Gianduia Gelato Recipe appeared first on seitan is my motor.

10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking

May 4 2020 Meatless Monday 

10 Tips, Hacks, and Tricks for Tasty Plant-Based CookingCulinary secrets exist, and they can elevate your cooking from good to give-me-seconds. Dinner may never be the same after you start adding a tablespoon of smooth peanut butter to your chili, a splash of soy sauce to your tomato sauce, or a touch of vinegar to soups and stews. When it comes to improving the taste, texture, and flavor profile of your meatless dishes or recreating plant-based versions of animal-based ingredients, its all about knowing the right techniques. Maybe your tofu Buffalo wings didnt come out crispy because you forgot to press the tofu, or your kale not as tender because you didnt massage the leaves. Sure, these suggestions may seem minor, but they can dramatically affect the outcome of a recipe. As we are all doing more home cooking, take a look at the list below and see how you can incorporate these cooking hacks into your next Meatless Monday meal. Add a Spoonful of Peanut Butter to Chili It might sound crazy, but the secret to many award-winning chili recipes is a heaping amount of smooth, creamy peanut butter. The subtle hint of sweet paired with the peanuts inherent nuttiness is enough to balance out the spice and acid of vegetarian chili.   Press Tofu for Crispy Wings Removing the moisture from tofu allows it to get nice and crispy, an important step if youre baking, pan frying, or cooking up Jamaican jerk tofu tacos . To properly press tofu, line a plate with paper towels or clean kitchen towel and place the block of tofu on top. Place another layer of paper towel on the tofu block and apply something heavy -- book, cutting board, pan -- on top. Let it press for at least 20 minutes, replace the paper towels and let it rest for another 10 minutes for extra an extra chewy meaty texture. Massage Kale for Tender Salads Kale needs some TLC to become, well, tender. To break down the tough fibers, rip the leaves off the rib (or stem), add to a bowl, coat with some olive oil, and knead them (as if you would bread dough) for around four minutes. Add them to a Mediterranean salad for a quick weeknight meal. Blend Cauliflower for an All-Purpose Cream Sauce Add richness, depth, and creaminess to any dish with this magic, all-purpose cauliflower sauce . To make this simple sauce, boil cauliflower spears until tender. While boiling, sauté sliced garlic in olive oil until fragrant. Drain the cauliflower and scrape all of the garlic-infused oil into a blender and blend until smooth. Photo Source: FoodieWithFamily Refrigerate Coconut Milk for Easy Whipped Cream Simple, easy, and decadent, refrigerating a can of coconut milk overnight results in a thick and creamy whipped topping for desserts, waffles, or coffee. Add some vanilla extract and powdered sugar for some extra flavor and sweetness.         Freeze Bananas for Nice Cream The best kept secret that every plant-based eater knows about, frozen banana soft serve will change the way you think about dessert. Simply peel a few bananas, throw them in the freezer, and blend them up with some frozen fruit the next day. Maybe add a splash of lemon juice, nut butter, or a sprinkle of maple syrup if so inclined. Photo Source: Detoxinista   Use Avocado in Place of Butter With a one-to-one ratio, you can use avocado to replace butter in most baked goods and desserts. And while avocado wont impart a noticeable flavor, you can also avoid butter by using a non-dairy butter substitute (also a one-to-one ratio).         Make Your Own Plant Parmesan Cheese Parmesan elevates anything from pastas and risottos to soup and roasted vegetables. Recreate the sharp umami flavor of Parmesan with a combination of nutritional yeast, walnuts (or cashews), salt, and garlic powder. Give the mixture a couple of pulses in the food processor and youre good to go. Photo Source: MinimalistBaker Customize a Creamy Tofu Herb Dip Tofu comes in all different types and textures. Blend soft silken tofu together with salt and fresh herbs -- basil, parsley, chive, cilantro, rosemary -- for a quick and easy dip for crudité. Add some avocado or a splash of citrus to round out the flavor. Photo Source: CrowdedKitchen   Finish Cooking Pasta in Sauce for a Creamier Consistency   Contrary to the instructions on the box, pasta should actually be slightly underdone when you drain it. After draining, immediately toss the pasta into the simmering sauce for another two minutes. This helps the pasta absorb the sauce, but it also releases the starch within the pasta, giving the sauce a creamier consistency.       Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post 10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking appeared first on Meatless Monday.

Vegan Sourdough Chocolate Chip Cookies

March 22 2020 Golubka Kitchen 

Vegan Sourdough Chocolate Chip Cookies I’ve been thinking about making a sourdough starter and baking bread ever since I finally got a Dutch oven this summer. Spending all our time at home recently opened up space for all kinds of long-term kitchen projects. I finally mixed up a 100% rye, 100% hydration starter last week and it’s been so fun to see it develop. Keeping my hands busy with rewarding cooking tasks has been so helpful in terms of getting out of my head lately. Cooking has always been a source of solace around here, but I never realized how much I depend on it as meditation. Highly recommend! The seemingly counterintuitive thing about keeping up a sourdough starter is that you have to discard a good amount of it when you ‘feed’ it, which for me is twice a day. Without getting rid of some starter at every feeding, you’ll quickly build up way too much of it, which in turn will require way too much flour to feed it. But there does come a point, about a week in or so, when your starter is mature and the stuff you’re discarding can totally be used for baking. That’s where sourdough discard recipes come in. There are lots of them on the internet, and you can make anything from pancakes (we have a recipe for that here) to waffles, banana bread to English muffins. The other day, I wanted to use up my discard that I’d been saving in the fridge, but I was also really craving chocolate chip cookies, so I went for it and made these. Once my starter got going, I saved my discard in a covered container in the fridge instead of composting it and about 5 days in, I had enough to make these cookies. The 100% rye 100% hydration starter recipe that I’ve been following is here (it’s super detailed), but I think that you could use any starter discard for these cookies. The flavor of the cookies will vary depending on the flour you use for your starter and how sour it is. My rye flour starter brought a lovely earthiness and depth to the flavor of the cookies. In terms of sourness, my discard was pretty young and barely sour, so there was just a hint of sourness that read more like complexity than straightforward sourdough flavor. Vegan Sourdough Chocolate Chip Cookies   Print Serves: makes about 12 4-inch cookies Ingredients ½ cup refined coconut oil - solid or semi-solid ¼ cup + 2 tablespoons coconut sugar ½ cup sourdough starter/­­sourdough discard (I used this method) 1 teaspoon vanilla extract 1¼ cup all purpose flour generous pinch of sea salt, plus more for sprinkling on top ½ teaspoon baking powder ½ cup dark dairy-free chocolate chips Instructions Preheat the oven to 360°. Prepare a parchment-covered baking sheet. In a mixing bowl, combine the coconut oil and sugar, and mix with a fork until evenly incorporated. Add the sourdough discard and vanilla, and mix well. Add the flour, salt, and baking powder, and mix until you have a unified cookie dough. Fold in the chocolate chips. Using an ice cream scoop or a spoon, scoop out even portions of the dough and place on the prepared baking sheet. Flatten the dough with the palm of your hand and shape it into round cookies (these cookies will not expand on their own in the oven). Bake for 15-17 minutes, until the cookies are golden and the surface is somewhat dry to the touch. Start checking at 10-12 minutes. Sprinkle with more salt if desired. Let cool for 20-30 minutes, preferably on a cooling rack. Enjoy! Notes These cookies are on the more subtly sweet side, depending more on the sweetness of the chocolate chips. If you like your cookies sweeter, increase the amount of sugar to ½ cup. 3.5.3226 The post Vegan Sourdough Chocolate Chip Cookies appeared first on Golubka Kitchen.

mango mastani recipe | mastani drink recipe | mastani cold drink

March 13 2020 hebbar's kitchen 

mango mastani recipe | mastani drink recipe | mastani cold drinkmango mastani recipe | mastani drink recipe | mastani cold drink with step by step photo and video recipe. indian street food recipes are over crowded with myriad type of snacks and chaat recipes which would fill your mouth with different spice flavours. obviously, you would need something lower to spice temperature with some soothing dessert milkshake recipes. one such popular dessert recipe is mango mastani recipe made with combination of ice cream, mango pulp and dry fruits. The post mango mastani recipe | mastani drink recipe | mastani cold drink appeared first on Hebbar's Kitchen.

Recipe | Fat Elvis Ice Cream

January 13 2020 Oh My Veggies 

I’ve been wanting an ice cream maker for a while. My husband, however, wasn’t convinced that it was a necessity. When the Steamy Kitchen store had a deal for $50 off of a $100 purchase, I figured it was a sign. It was the cosmos saying, “Kieeeeersten, buy yourself an ice cream maaaaker. Make delicious thiiiiiings.” Not being one to say no to the cosmos, I immediately bought myself a 1 1/­­2 quart Cuisinart ice cream maker. (I also bought a neon orange hand mixer, but that’s neither here nor there.) So! The ice cream maker was bought. Then what? Well, I figured I would break it in by making Fat Elvis Ice Cream. If you’ve been reading my blog for a while, you know that my husband and I moved from Wisconsin to North Carolina a few months ago. One of the things we desperately miss about living in Madison is Chocolate Shoppe. Don’t let the name confuse you--Chocolate Shoppe is all about ice cream. Super rich, indulgent, once-in-a-while-special-treat ice cream. And, in my humble opinion (and my husband’s too), their best flavor is Fat Elvis. Yes, this is the same Fat Elvis ice cream that was the inspiration […]

6 of America’s Coziest Vegan Cafes

December 13 2019 Happy Cow veggie blog 

A plant-based breakfast is a hot commodity sought after by vegans. Not to mention somewhere cute, cozy, with caffeine. Perhaps a quiet atmosphere, a low-key work or study spot, with an ethical approach and friendly baristas… is all of that too much to ask? We don’t think so! Now that the winter months have settled upon us, let’s bring to light some of the top vegan-friendly cafes in and around the chillier cities in America. Waffle Frolic – Ithaca, NY For not being solely vegan, this menu is fun and clearly marked, giving you the option to thoroughly choose your waffle and any topping your heart desires! Want something sweet with your coffee? Grab a (vegan) waffle with (vegan) ice cream. Looking for savory? Snag a Waffle Dog (their version of a corn dog) – totally vegan, served with maple mustard, and only $5.00. Be sure to hit up this cozy location before you frolic off to view some waterfalls in the chilly upstate air (because Ithaca is gorges, after all)! Seed Cafe – Minneapolis, MN Are you looking for some of the best coffee in Minneapolis? Perhaps you’re more into the sweeter side of things, such as a […] The post 6 of America’s Coziest Vegan Cafes appeared first on HappyCow.


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