japanese - vegetarian recipes

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Grilled Portobello Burgers with Garlic Mayo

Masala Paratha (Besan Ka Masala Paratha)

Egg-Free (Vegan) Challah

Sweet Potato Burritos










japanese vegetarian recipes

Japanese Carrot Pickles

July 25 2017 VegKitchen 

Japanese Carrot Pickles These traditional Japanese carrot pickles are great on their own as a snack or appetizer, but their flavor and texture truly shine when paired with other Asian dishes. This recipe is gluten-free, oil-free, soy-free, and super quick to prepare. Recipe and photo credit: Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. (C) 2017. Reprinted by […] The post Japanese Carrot Pickles appeared first on VegKitchen.

Self-Care Interview Series: Pauline Chardin

July 16 2017 Golubka Kitchen 

Self-Care Interview Series: Pauline ChardinToday’s self-care dialogue is with Pauline Chardin, a Parisian, a pro-traveler, and the author of our favorite wanderlust blog, The Voyageur. Pauline is a freelance art director and trend consultant in fashion, who looks to travel as a steady source of inspiration. Her blog is unlike any travel blog you’ve ever seen. Each story is accompanied by photo essays that are aesthetically sensitive to their environment and attentive to details that might otherwise go unnoticed. The documented destinations are always interesting and full of beauty that feels raw and true, captured from a less expected angle. From a secluded cabin in the mountains of Central France, a Moss Temple in Japan, to a lush sculpture park in Brazil, Pauline’s got us daydreaming and plotting future adventures any chance we get. In her self-care, Pauline is refreshingly down to Earth, with a bit of that inevitable, French chic thrown into the mix. Here, she tells us about her upcoming move to the South of France as a way to be closer to nature, her bedtime and beauty routines, her ways of dealing with jet lag, why she makes a point of packing parmesan and olive oil to bring on her journeys, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Making the best of time and things is definitely a big preoccupation of mine. I like to plan and think ahead, I guess that puts me in the routine camp. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I’m in the process of becoming more of a “morning person”, we’ll be moving from Paris to the countryside next year, and I have this image of myself getting up at 6am  and having all the time of the world. I’m not there yet, but here’s a typical morning from these last weeks. I wake up at 7:30 , before my husband, open all the windows while the air is still fresh and the street not too noisy. I spend some time in the bathroom before sitting at my desk to start working on some not-too-demanding tasks. An hour or so later, I prepare breakfast for us two. We’re both mostly working from home, which gives us the leisure of enjoying rather stress-free breakfasts and the time to have a nice conversation before digging into work. Everything is rather quiet until 10am , that’s when e-mails start to arrive and phones start to ring. -- Do you have any bedtime rituals that help you sleep well? I found that there are three things that help me find a deep, relaxing sleep : the first one is the Sarvangâsana posture (also supposed to keep you from growing older if you do it 30 minutes every day, but I’m far from being that disciplined), my husband giving me a head massage and watching episodes of Cosmos (I’ll never know the secrets of the universe because I always fall into the most blissful sleep after 10 minutes). Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – homemade fare, like vanilla millet pudding with fresh mango and almonds. Lunch – cereals with vegetables, like polenta fries with peperonata and fresh ricotta. Generally no dessert but an espresso with a piece of chocolate. Snack – I don’t really eat much between meals, except fruits in the summer. Dinner – mostly vegetables, cold or hot depending on the season, like a beet and cucumber carpaccio with green peppers. I have fruits for dessert, cooked in the winter and fresh in the summer, often with a bit of ice cream! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink Mariage Fr?res tea in the morning and rarely have more than one espresso a day, at lunch. I only break that rule in countries where the coffee is very good, in Italy of course, but also in Japan because I love their milk coffee. -- Do you have a sweet tooth? If so, how do you keep it in check? I really do, but I also find that I don’t like very sweet things anymore. My rule is to almost only eat pastries I’ve prepared myself. I’ve also realized that fruits are often enough to fulfill my cravings.  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I’m a big fan of Yotam Ottolenghi’s cooking and his sincere and generous approach to cooking, I have a few of his books, and his recipes rarely disappoint me. I have also been very inspired by my trips to Japan and Japanese wisdom in general, from their ‘it’s the journey that matters’ philosophy to their culture of bathing, or their ceramics. I find these things really help my happiness. More broadly, my way of living and eating is and was influenced by my parents, whose health would put any twenty-year old to shame! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I’ve been doing pilates and yoga for years. I try to do at least one lesson a week, but lately it’s been more small home-sessions, by myself, two or three times a week. I also love to hike and swim whenever I have the opportunity. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it?  I really enjoy it and would love to do more (hopefully having a big house instead of a small apartment will help). I’ve been working a lot lately and I’ve been finding it hard to take a break during the day to do it. It’s a pity because I know the benefits all too well! Beauty -- What is your idea of beauty – external, internal or both? I feel it’s very important to be comfortable in my body, to take good care of it and to be healthy, but I don’t like to dwell too much on the idea of my own beauty. I’m much more interested in what others project. Partly because of my line of work, I’ve learned to appreciate and enjoy all the subtleties of female beauty (much more than men, I must admit). I should also mention that I work in a very feminine environment that definitely puts style and personality before plastic beauty and basic seduction. I find it very freeing! -- What is your skincare approach – face and body? Like a lot of people, these last years I’ve been trying to embrace more natural products. I aspire to low maintenance but find as I get older that being a woman is definitely high maintenance. For now I put in the time because I find it relaxing and a good break from working. My favorites include Nuxe Huile prodigieuse, almond oil, Océopin pine powder scrub, and Aesop déodorant herbacé. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Not really, I think I haven’t graduated to supplements yet. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mother often used an eyebrow pencil and it has become a make-up staple of mine. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Yoga, cooking and being close to nature are the three simple things I strive to include in my daily life to keep things relaxed. So far I’ve been really good with the cooking part, I could definitely do better with the yoga, and the nature is still a work in progress. At the moment I live in Paris, so it’s complicated, but I look forward to a future where I can just open the window and hear the cicadas. -- If stress cannot be avoided, what are your ways of dealing with it? I find it ironic, and well, sad, that stress tends to keep you from doing anything that would make you feel better. It’s paralyzing in a way. Besides the solutions cited above, I find that making something with my hand (be it a cake, a dress or a drawing) helps me get centered again. Another good measure is travel or any form of exploration, if I manage to get excited and curious again, then I’m on my way to feeling better. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I cook your magical broth! I really do, even when I’m in good shape…which probably makes me too energized for my own good. Apart from that, working mostly from home means I’m rarely sick. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? It’s complicated. I’m very passionate about my job, which is relatively stress-free but also quite time-consuming. After ten years of doing it, I’m only realizing now that I may be working too much. This being said, I totally embrace the overlap, for me everything is connected, everything could and should be a source of inspiration, I “just” need to be careful about keeping some time to explore new things… I stopped counting the people around me who are in pain because of their job, so I try to be extra vigilant about the choices I and my loved ones make on the subject. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Most of my work requires that I spend a lot of my time in front of a computer and it would not come off as shocking to say that this isn’t a good thing. I’ve found out it has a way of making me feel like I’m not accomplishing much, even though I’ve been working for hours, maybe it’s because tasks get blended with one another, I don’t know. In any case, this “distortion” has the added drawback of not making me feel really good about myself, like I’m spinning in a wheel. On the other hand, when I spend a day, of even half a day, off my computer, I feel like I’m moving mountains, even if I’m only attending to mundane things. This is a great feeling and I wish it didn’t feel like some sort of luxury! -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Picking up yoga and pilates years ago was life-changing. I wasn’t into sports before that, and the body awareness it creates is an endless source of fascination. Knowledge -- You have a talent for seeking out the less traveled paths, hidden corners and beautiful places to stay wherever you travel. What is your approach when it comes to planning a trip? Coming up with the destination is a rather subjective process, which is often more about fantasy and pieces of information than reality. It might come from photographs I’ve seen, or a movie, or a conversation I’ve had. It’s a difficult balance to pick a place that sounds promising but which still remains a bit mysterious. Today with instagram, you sometimes feel like you’ve been there already, and it’s nice when you’re on your couch but a bit disheartening when you’re planning a trip. I sometimes also like to pick a rather touristic place and go there to see if it could be done off the beaten track, or photographed differently, like when we went to Rome, or to see the Giza pyramids. Besides that, I find that doing a lot of research is key if you want the trip to be both relaxing and interesting. It takes a lot of time and might ruin the surprise a little bit, but unless you’re traveling for a month, I find it too frustrating to “fail” a destination because you were too lazy to check opening hours and interesting spots. It’s a complicated task though, because you have to find recommendations from people whose sensibility is close to yours. It’s easy enough to find adresses of shops and restaurants, but when it comes to knowing that little neighborhood with a fantastic atmosphere, or that incredible building from the 70’s, or that little-known museum, then it gets complicated. For me travelling isn’t necessary about “consuming” or doing “breathtaking” things, it’s about finding inspiration. I’m doing The Voyageur to make it easier for others! -- Do you practice any special self-care routines while traveling, especially when it comes to jet lag? Sadly I’m not immune to jet-lag, on the contrary I find it totally messes up my digestion (in addition to my sleep). Jet-lag or not, I found that the best way to feel good abroad was to cook for myself as much as I can. To me it’s a win-win, it’s cheaper, I feel better and lighter, and I get to shop groceries and cook in a totally different setting. It has become an important part of our travels, one that I enjoy very much. I pack a whole battery of pantry essentials and then I buy fresh produce when I’m the ground. Every destination has its on treasures, things you’ll probably have a hard time finding back home, and it’s not necessary what you would get in restaurants : mountains of berries in Finland, cheap zucchini flowers in Venice, sour cream in St Petersburg or sweet muffin bread from the Azores islands. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I tend to believe I allow more time for packing than most people (I’m puzzled when I hear someone telling me they just throw random stuff in a suitcase an hour before their flight). I like to really think through what clothes I’m bringing, so it will fit the atmosphere of the destination, but also obviously local constraints and the kind of adventure I’m embarking on. I don’t really believe in a standardized list, I’m actually rather depressed by this packing advice of people bringing the same standard black and white things everywhere. I’m more about having the right equipment for each situation, it might be a stylish rain cloak if you go to Yakushima island, a fan for Egypt or a scarf in Andalucia that echoes the local ceramic patterns. It’s about those items that will be useful but will also make you happy. I find that objects can take on a new life when you bring them somewhere far-flung, they become the green dress you couldn’t stop wearing in Kerala or the perfumed oil you wore in Brazil. It builds new connections, it’s somewhere between a science and an art! Whatever the trip, beside the obvious items, you’ll have a good chance of finding in my luggage : – a camera – a Mason Pearson comb and brush – a swimsuit, even when swimming doesn’t sound like an option – A homemade meal for the trip, which makes a world of difference, and was actually initiated by your article on the subject. I recently acquired a wood bento box which makes it even greater! It also means that I have a box at hand if we’re having picnics during the rest of our stay. – If I know I’m going cook, I’m bringing a few ingredients, but most certainly there will be olive oil, a box of pasta and a chunk of Parmesan, which sounds pretty weird. It’s kind of a survival kit, when I have that, I know that we’re only a couple of tomatoes away from a comforting meal. Also, I’ve been to countries where finding all three ingredients would prove quite challenging, and expensive, which makes you cherish them even more. Fun and Inspiration -- What do you do to unwind or treat yourself? Pretty much what I do to keep stress at bay, but if we’re taking things to another level of indulgence, I’d say anything water-related : a Japanese onsen bath, hammam, a swim in the sea or even just a plunge in the pool. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Way of the World by Nicolas Bouvier, and, any of his books really. He’s a Swiss writer and traveler who documented his journeys with a lot of wisdom and poetry. Song/­­Album – Nina Simone and Piano, even though it might be more soul-wrenching than soul-feeding. Movie – The Vertical Ray of the Sun by Tran Anh Hung, makes me want to book a ticket to south-east Asia right away. Piece of Art – Crépuscule by Felix Vallotton, strangely the landscape in the painting appeared to me on a stormy evening on Yakushima island in Japan… -- What are some of your favorite places to eat in Paris? Mokonuts, 5 rue st bernard, 75011 Paris A Japanese and a Lebanese in a tiny kitchen. I’m in love with their olive and white chocolate cookie and their carrot soup. They’re only open for lunch and you have to book ahead. Café Ineko, 3 Rue des Gravilliers, 75003 Paris Freshly opened vegetarian restaurant. Sincere and flavourful, my favorite of late. Their breakfast sounds fabulous and I’m planning to go very soon! Rice and Fish, 16 Rue Greneta, 75002 Paris Delicious fusion-style makis in a super relaxed atmosphere. Come early to get a seat. Pizzeria Dei Cioppi, 44 Rue Trousseau, 75011 Paris It’s easier than ever to find good pizza in Paris, but we’re faithful to this tiny one. Light, sophisticated pizzas in a quiet street with good music, what else? Osteria Ferrara, 7 Rue du Dahomey, 75011 Paris A slightly high-end italian restaurant with to-die-for risotto. -- Is there anyone you would like to hear from next in this interview series? Tina of tforia.com, I love her very low-profile and delicate approach. All photos are from Pauline’s travels (and kitchen), courtesy of Pauline Chardin. You might also like... Self-Care Interview Series: Laura Wright .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 Self-Care Interview Series: Pauline Chardin appeared first on Golubka Kitchen.

Onigiri (Vegan & Gluten-Free)

May 18 2017 Happy Cow veggie blog 

Onigiri is a classic Japanese dish that’s both a comfort food and a to-go meal. It’s a delicious rice ball that can be plain or filled (and the possibilities for the fillings are endless) and is usually wrapped with nori (dried seaweed)! You can eat onigiri as a complete meal or just a snack. Something Vegan created a really yummy onigiri recipe idea that uses avocado, edamame and a few other ingredients as the filling. Check it out below: Read the full recipe in the video description here. The post Onigiri (Vegan & Gluten-Free) appeared first on The Veggie Blog.

Nearly-Instant Vegan Miso Soup

May 11 2017 VegKitchen 

Nearly-Instant Vegan Miso Soup If youre vegan, you need to know that miso soup served in a Japanese eateries is often made with fish stock, so do ask when ordering. Its a warming treat thats a shame to miss, it’s nice to know that making traditional-style miso soup at home (minus the fish) is quite easy. Lately, though, Im […] The post Nearly-Instant Vegan Miso Soup appeared first on VegKitchen.

Hydrating Fennel, Mango and Avocado Smoothie

April 16 2017 Golubka Kitchen 

Hydrating Fennel, Mango and Avocado Smoothie I’m generally one of those people that won’t eat ice cream or drink smoothies when it’s cold outside, but as soon as spring hits, I start dreaming of smoothies. I’m in that phase right now – the warmer air and blossoming trees are making me crave refreshing foods, and I can honestly imagine myself drinking a smoothie for every meal. This year, I’m trying to be a bit more experimental with my smoothies and to get out of my usual routine. My general go-to recipe is swampy in color, full of greens, berries, a frozen banana, and whatever superpowders I have lying around. It’s good, but also gets repetitive after a while, as well as too sweet. I’m striving to use less bananas and more fruit/­­veg other than berries and kale. In today’s smoothie, I combined a bunch of ingredients I’ve been craving lately, specifically fresh fennel, mango and avocado. I then figured that a bit of ginger, mint and lime would go really well with all those things, and splurged on raw coconut water to use instead of regular water. The smoothie turned out so insanely refreshing, hydrating, and barely sweet (in a good way), that I knew I was onto something and had to share the recipe here. I honestly cannot wait until tomorrow morning, when I can make it again. I’m pretty certain that this smoothie will still turn out great if you use regular water instead of the coconut kind (maybe add a bit more lime juice in this case), and I also think you can skip the mint if you don’t have any. Hope you give it a try. There are some great links below that we’ve collected over this past week. Enjoy your Sunday :) Rome in April – we’re going to Rome this coming fall and Pauline’s beautiful photos are adding to our excitement. Mostly Veggie Chocolate Smoothie – I’ve been trying out (and liking) smoothies made with more frozen veggies and less bananas, and Lindsey’s recipe looks so good. David Hockney’s Home in 1983 – photos from the Architectural Digest archive Peaceful Cuisine – just discovered this Japanese vegan chef’s (wildly popular) cooking videos. They have such a calming effect on me. Check out the Lemon Curd Tarts, Homemade Kim Chee + the rest of his food videos. Daphne Javitch of Doing Well – interviewed on the Atelier Dore podcast (love her instagram, too) Catzorange – dreaming about one of these bags for the summer Hydrating Fennel and Avocado Smoothie   Print Ingredients 1 avocado 1 cup cubed frozen mango 1 fennel bulb - roughly chopped (use the green fronds, too) 1-inch piece ginger juice of 1 lime handful fresh mint leaves (optional) ½ - ¾ cup raw coconut water - depends on the kind of consistency you like, I used ½ cup for a creamy, spoonable smoothie Instructions Combine all the ingredients in a blender until smooth. Adjust the amount of liquid if needed. Garnish with fennel fronds and mint leaves. 3.5.3226 You might also like... Sprouted Almond Romesco Pasta with Roasted Cauliflower and Blistered T... Gingery Rutabaga and Pear Handpies Welcome Spring Raw Cake from Karolina Eleonóra Sweet Potato and Brussels Sprout Gratin .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 Hydrating Fennel, Mango and Avocado Smoothie appeared first on Golubka Kitchen.

Savory Superfood Sprinkle

April 9 2017 Golubka Kitchen 

Savory Superfood Sprinkle I love having a jar of this meal-saver sprinkle in my refrigerator, because it always comes in handy when a quick savory meal or snack is missing a bit of sparkle. The inspiration here comes from sesame salt (gomashio), which is a Japanese condiment made up of a mix of toasted sesame seeds and salt. It’s a genius thing, because there is generally much less salt in proportion to the amount of sesame seeds, but the flavor is still satisfyingly salty, plus toasty from all the sesame. Gomashio is also highly regarded in the macrobiotic diet as a healthier salt alternative. So, sesame salt is my inspiration here, but I mix in a few other healthful, sprinkle-appropriate ingredients – dulse seaweed (iodine = thyroid love), nutritional yeast (B12) and hemp hearts (protein!). I depend on dulse and nutritional yeast for their naturally salty properties, so the amount of actual salt is minimal in this recipe. I like to toast half of the dulse and leave the other half raw, which gives another dimension to its flavor. The whole mix is perfectly salty, toasty, with hints of the sea from the dulse and umami from the nutritional yeast. Most importantly, so many meals and snacks can be saved from being boring with this stuff – salads, veggie bowls, avocado halves, savory porridge, etc. etc. Give it a try! There are some links below, Sunday hugs :) S-Town – you’ve probably already heard of this podcast a million times and possibly already binge-listened to the whole thing. But if you haven’t, we highly recommend this amazing series from creators of This American Life/­­Serial. Georgia O’Keeffe’s Powerful Personal Style + This Interview with Wanda Corn, Curator of Georgia OKeeffe: Living Modern New Zealand Road Trip with a Toddler Heidi Swanson’s Youtube Channel De Maria – this restaurant’s beautiful Instagram Hannah Henderson (owner of the General Store) on Garance Dore Savory Superfood Sprinkle   Print Serves: around ¾ cup Ingredients ½ cup sesame seeds (I used a combination of regular and black) 2 tablespoons dulse flakes 2 tablespoons hemp hearts 2 tablespoons nutritional yeast ½-1 teaspoon sea salt (preferably flaky) Instructions Warm a dry pan over medium heat and add the sesame seeds. Toast, tossing frequently, for 1-2 minutes, until the seeds begin to pop and become fragrant. Be careful, the seeds can burn quickly. Transfer the seeds to a medium bowl. Coarsely grind half of the toasted sesame seeds in a mortar and pestle or a dedicated coffee grinder, and put them back into the bowl. In the same dry pan, toast 1 tablespoon of dulse for 1-2 minutes until fragrant. Stir frequently and take care not to burn. Mix the toasted dulse into the bowl with the sesame seeds, along with the remaining 1 tablespoon of the raw dulse. Mix in the hemp hearts and nutritional yeast. If using flaky salt, massage it into the mixture with your hands to break it down a bit. If using regular salt, just mix it in with a spoon. Keep the mixture refrigerated in an air-tight glass container to preserve the freshness of the raw dulse and to keep the seeds from going stale. Enjoy! 3.5.3226 You might also like... Celeriac Parsnip Mash with Crispy Sage Temaki-zushi Beet Mille-Feuille from the La Tartine Gourmande Cookbook Quick Blender Pancakes, Three Ways .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 Savory Superfood Sprinkle appeared first on Golubka Kitchen.

Celeriac Parsnip Mash with Crispy Sage

November 6 2016 Golubka Kitchen 

Celeriac Parsnip Mash with Crispy Sage This past week, we posted a recipe for a Whole Braised Holiday Cauliflower, which was pictured served with this very nourishing and super tasty Celeriac and Parsnip mash. We promised to come back with the mash recipe this weekend, so here it is. I grew up on mashed potatoes – my mom probably made them twice a week or more, which is quite standard for a Russian household, where potatoes somehow make it into every meal every day. I love mashed potatoes to this day and can easily put away a good portion, which I think is true for a lot of people due to the dish’s comfort food status. I remember discovering that other roots could be eaten as a mash upon moving to the U.S. – I was at one of my first Thanksgiving dinners and was quite impressed with the mashed sweet potato option that was offered. Slowly, I came around to the idea at home, and now, whenever I have a craving but don’t feel like being weighed down by the inevitably large portion of mashed potatoes I will consume, I make something similar with other, more nutritious and lighter roots. This celeriac and parsnip mash is my absolute favorite version for that scenario. Each of the pale roots are known for their unique, characteristic flavors, which combine well in this mash and become quite complementary with that earthy sweetness they both have going on. This is mash elevated – lighter and more nourishing than mashed potatoes and more interesting in flavor than mashed sweet potato, but still starchy, creamy and very comforting. This stuff is great to have on your holiday table to surprise your guests with something new, yet familiar, or just make a batch of it to have alongside your meals for the week, to get more nutritious wintery roots in your diet. Frying up sage leaves until they are crispy is an easy trick for fancying up a modest looking autumn dish like this one, and the chip-like sage itself is surprisingly delicious. There are some weekend links after the jump, have a cozy Sunday ;) How to Master the Art of Getting Noticed – Austin Kleon’s advice to aspiring artists Salad for President – always so much good stuff on this website, like Leif Hedendal cooking salad at the David Ireland House, Yuri Shimojo’s home and Japanese Crudité Recipe, Laila Gohar’s food as installation art and more The Woman Code Cleanse Review – just read Alisa Vitti’s The Woman Code (and loved it), and was very excited to read about Dana’s experience of the gentle four-day cleanse proposed in the book Noël Graupner – new instagram crush, plant-based private chef with an Ayurvedic tradition background and great photography skills Street Vendors of Hanoi, Photographed from Above – amazing Jade Rolling – have you tried it? I saw a lady doing this on the subway recently (weird setting for that), and it looked really relaxing. Three New Cookbooks, for Health’s Sake – so many health-centered cookbooks coming out nowadays, and these three look great (two of them are from our publisher!) I have a copy Dandelion and Quince and it’s a beauty. Celeriac Parsnip Mash with Crispy Sage   Print Serves: 6-8 Ingredients 1 large or 2 medium celeriacs - peeled and roughly chopped 2-3 parsnips - peeled and roughly chopped sea salt 1 large red onion - peeled and sliced into 8 wedges 1-2 garlic heads - separated into cloves (no need to peel the cloves) coconut oil - to taste freshly ground black pepper any plant milk or cooking water from boiling the roots - to taste ghee or olive oil - to taste 1 small bunch sage - leaves smoked paprika - for garnish (optional) olive oil - for garnish (optional) Instructions Preheat oven 400° F (200° C). Bring celeriac and parsnips to a boil in a large pot of water. Reduce heat to a strong simmer and cook vegetables for 10-15 minutes, until soft throughout, adding salt towards the end. Place onion and garlic onto a parchment paper-covered baking tray. Add coconut oil, salt, pepper and mix well. Bake for 20 minutes. After 20 minutes, garlic should be done but the onions might need more time - in this case, remove garlic from oven and finish baking the onion until completely soft and caramelized. Slip garlic cloves out of their shells. Drain the boiled vegetables, reserving some of the cooking liquid if youll be using it in place of plant milk. Place vegetables into a large bowl together with the roasted garlic and mash with a potato masher to your desired consistency. Place roasted onion and ½ cup plant milk/­­cooking water into a blender and blend until smooth. Add blended onion to the mashed vegetables, adding more liquid if needed to achieve your desired consistency. Add ghee or olive oil to taste. Alternatively, mix all the vegetables in a food processor together with the plant milk/­­cooking liquid, which will make for a smoother, less textured puree. Heat 2-3 tablespoons coconut oil in a medium pan on medium heat. Add well-dried sage leaves to the pan along with salt and pepper and fry, stirring, for a couple of minutes until crispy. Mix the oil left over from frying the sage into the mash. Optionally, mix in some of the crispy sage into the mash as well. Garnish mash with crispy sage, smoked paprika and olive oil, and serve. Notes You can use just celeriac or just parsnips for this mash as well. 3.5.3208 You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Sweet Potato and Brussels Sprout Gratin Chocolate Fudge with Fresh Sage and Goji Berries Raw Rainbow Lasagne with Heirloom Tomatoes, Mushrooms, and Castelvetra... .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 Celeriac Parsnip Mash with Crispy Sage appeared first on Golubka Kitchen.

Whole Braised Holiday Cauliflower

November 2 2016 Golubka Kitchen 

Whole Braised Holiday Cauliflower This post was created in partnership with San-J. Happy November! It’s so hard to believe that the year is almost over. November in the U.S. means Thanksgiving, and for the rest of the world, those December and January holidays are not so far off as well. We are here to give you some ideas to consider for those festive family dinners, friendsgivings and potlucks, with an emphasis on vegetables, fruit and whole food ingredients. The holidays can be a little tough if you are trying to stay on track with eating well or even simply keeping away from meat/­­dairy/­­gluten. If you aren’t participating in one or more of those categories, chances are, you might feel excluded at a holiday table. And even if you are totally fine with eating those veg-centered sides only, others might find it offensive or feel as though they are not being good hosts, etc. The point is, there is usually a main event to a holiday table, and although to me it’s always been the pie, to most it’s the bird, or another grand platter of some sort of meat. There is a ceremony to getting that platter on the table – it takes time and care to pick out and prepare, which creates anticipation and excitement. Here, I applied that kind of thinking to cauliflower, a whole cauliflower, prepared in a way that feels ritualistic, celebratory and fun, and delicious enough to be a holiday table centerpiece. This cauliflower is slowly stewed whole in a rich, tomato-based sauce with greens, carrots, onions, mushrooms, spices and autumn herbs. Tamari, balsamic and prunes help create body, depth and complexity in flavor. In the end, the cauliflower comes out incredibly tender and cuts like butter – ‘carving’ it is quite a pleasure. It’s incredibly good served over anything starchy, which should be easy since many holiday tables will likely include some sort of potato/­­root mash in their setting. The cauliflower is pictured here served with a delicious celeriac and parsnip mash with crispy sage, which makes for a perfect accompaniment. We will be posting the recipe for the mash this coming weekend, so make sure to stop by for that, it’s a real winner. Tamari, the gluten free soy sauce, is such a staple ingredient in my kitchen, that I feel at a loss whenever I run out. It’s a basic requirement in many Japanese and Asian-inspired dishes, but I use it in all kinds of meals, way beyond Japanese. It’s an essential flavor builder in this cauliflower, for example. I find tamari to be especially great for vegan and vegetarian cooking – it helps immensely with developing flavor depth and complexity when added to vegetables, and of course, it’s an amazing addition to sauces. When it comes to tamari brands, San-J is a classic that’s been around for eight generations, and the brand you will likely see when you search for gluten-free soy sauce in your store. The difference between San-J tamari and regular soy sauce is that tamari contains no wheat, just organic fermented soybeans, while soy sauce usually has 40%-60% wheat. The higher concentration of soybeans in tamari also contributes to its richer flavor and smoother texture. San-J tamari contains no artificial preservatives or additives, the soybeans are non-GMO, and are brewed for up to six months according to traditional Japanese techniques. It really is the best, and I’m so happy to have partnered with San-J on this festive recipe. Enjoy :) Whole Braised Holiday Cauliflower   Print Serves: 1 cauliflower head Ingredients 5 prunes - roughly chopped 3 tablespoons balsamic vinegar 2 tablespoons neutral coconut oil 1 large yellow onion - sliced 2 medium carrots - diced about 6 cups roughly chopped collard greens about 3 tablespoons tamari - divided 1 lb crimini mushrooms - quartered 5 garlic cloves - sliced 1 chili pepper - seeded and chopped 3-4 sprigs thyme - chopped about 2 tablespoons chopped rosemary handful sage leaves - chopped freshly ground black pepper 1 tablespoon tomato paste two 28 oz boxes/­­cans of crushed tomatoes 1 large cauliflower head - outer leaves trimmed Instructions Drizzle prunes with balsamic vinegar in a small bowl and set aside. Warm coconut oil in a large pot over medium high heat. Add onion, carrots, collard greens and a splash of tamari and sauté for 10 minutes, until onion is translucent and collard greens are wilted. Add mushrooms and sauté for about 8 minutes, until all their liquid is evaporated. Add garlic, chili, thyme, rosemary, sage and black pepper and saute for 2-3 minutes. Add prunes together with balsamic vinegar, followed by 2 tablespoons tamari and tomato paste and stir around until the liquid evaporates, about 1 minute. Add crushed tomatoes, stir to combine and bring to a near boil. Carefully drop cauliflower into the sauce and spoon plenty of sauce on top of the cauliflower to coat it completely. Stir some of the vegetables out from under the cauliflower to ensure that its covered with the sauce as much as possible. The top of the cauliflower may peek out a little and thats ok. Bring the sauce back to a boil, adjust the heat to a slow simmer, cover and cook for 40-50 minutes, until the cauliflower is completely cooked and soft throughout. Scoop the simmering sauce over the cauliflower every now and then while its cooking. Remove the cauliflower from the pot, slice and serve it warm with plenty of sauce, over vegetable mash or any grains of choice. 3.5.3208 You might also like... Black Bean Chocolate and Fig Cookies Banana Toffee Tart Butternut Squash Spaghetti with Creamy Almond Butter Sauce Lemongrass Mango Curry with Toasted Pumpkin Seeds .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 Whole Braised Holiday Cauliflower appeared first on Golubka Kitchen.

Hoisin-Glazed Eggplant

June 17 2016 VegKitchen 

Hoisin-Glazed Eggplant Heres a simple way to prepare the abundance of Japanese eggplants or the mini eggplants of summer. The hoisin marinade cooks into these small eggplants and makes them irresistible! Serve with a cold Asian-style noodle dish and a simple tofu dish for a delicious warm-weather meal.

Eating Vegan In Tokyo: You Can Do It!

April 14 2016 Happy Cow veggie blog 

In what seemed like a fool hardy plan I booked a last minute trip to Tokyo with no prior experience of Japan and speaking no Japanese. As a long term […] The post Eating Vegan In Tokyo: You Can Do It! appeared first on The Veggie Blog.

Simmered Squash Soba Bowl

January 18 2016 Golubka Kitchen 

Simmered Squash Soba Bowl Today’s soup was inspired by the Simmered Winter Squash recipe from Heidi Swanson’s beautiful new cookbook, Near and Far. I’m used to roasting or steaming squash, so Heidi’s take on the Japanese technique of simmering it in a flavorful mirin and tamari-based broth had me intrigued. Simmering turned out to be a simple and quick way of preparing very flavorful squash, so I decided to build on Heidi’s recipe, originally a side dish, and make it into a meal. I made a soup, adding more water to make the simmering liquid into a broth, with the addition of kombu and shiitake for a more pronounced broth flavor. As a side note, I’ve been adding kombu to many of my broths lately, for its amazing health benefits and subtle sea flavor. I served the squash covered with its broth, alongside soba noodles, tofu, toasted black sesame seed paste and herbs, making for a nourishing winter bowl. Whether you are getting home from the cold in need of a hot meal, or feeling under the weather, this soup will be your friend this winter. And if you haven’t gotten a chance to take a look at the Near and Far cookbook, do not wait much longer. It’s a thoughtful piece of work, full of recipes that will inspire you to get up and cook, explore new ways of seeing familiar ingredients, and feel as if you are a world traveler with every flip of the page. Simmered Squash Soba Bowl (adapted from Near and Far) serves 4 -6 1 package firm non-GMO tofu 5 cups water 3 1/­­2 tablespoons tamari 4 1/­­2 tablespoons mirin 1 tablespoon coconut sugar 4-inch piece kombu 1 small winter squash – kabocha, kuri or butternut, seeded, sliced into wedges or chunks, peeled for butternut about 1/­­2 lb fresh shiitake – stems removed, sliced 12 oz soba noodles 2 tablespoons black sesame seeds, toasted and crushed with mortar and pestle few drops of toasted sesame oil, optional handful wakame seaweed, optional 1 watermelon radish – thinly sliced, optional for garnish handful fresh basil leaves or finely chopped green onions for garnish 1. Drain tofu and place it on a plate. Cover with another plate and place a weight on top, like jar filled with water. Let drain while you’re working on the rest. 2. Combine water, tamari, mirin and sugar in a medium soup pot, stir to combine. Add kombu and squash and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes, partially covered, until the squash is tender. Add shiitake at the last 5 minutes. 3. Add a few drops of sesame oil to the crushed black sesame seeds, if using, set aside. Prepare a separate pot of water for cooking soba noodles 4. When squash is almost done, cook soba noodles according to the packaging instruction. 5. Taste the broth, add more tamari if more salt is needed and remove from heat. Remove and discard kombu, add wakame if using, stir it in and let sit for a couple of minutes. 6. Drain and slice tofu into large chunks. Distribute tofu between bowls, followed by soba noodles and squash. Pour the broth with shiitake and wakame into the bowls. Garnish with slices of radish, black sesame paste and fresh basil. Enjoy right away.

Teriyaki Eggplant

September 29 2015 VegKitchen 

Teriyaki EggplantSimilar to the delectable appetizer often found on Japanese restaurant menus, this pan-sautéed teriyaki eggplant couldnt be easier to make. For heartier appetites, allow more than just one mini eggplant per serving, as this has an addictive flavor and goes down easy! Serve as an appetizer or side dish. Photos by Evan Atlas. Save Print Teriyaki Eggplant Author: Nava Recipe type: Appetizer /­­ Vegetable side dish Cuisine: Japanese Prep time:  12 mins Cook time:  15 mins Total time:  27 mins Serves: 4 to 8   Similar to the delectable appetizer often found on Japanese restaurant menus, this pan-sautéed teriyaki eggplant couldnt be easier to make. Ingredients Teriyaki marinade ¼ cup reduced-sodium tamari or soy sauce ¼ cup sake or white wine 1 tablespoon dark sesame oil 2 tablespoons natural granulated sugar or agave nectar 2 tablespoons rice vinegar or other mild vinegar 1 to 2 cloves crushed or minced garlic, optional 2 teaspoons grated fresh or jarred ginger, or more, to taste Freshly ground pepper to taste Eggplant and garnish 8 mini eggplants (about 5 to 6 inches in length) or Japanese eggplants 2 scallions, green parts only, thinly sliced (for garnish) Instructions Combine all the ingredients in a small container. If using sugar, let stand until its dissolved. Otherwise, whisk together. Stem the eggplants and cut in half lengthwise. Whisk the marinade again just before pouring ⅓ cup of it into a wide skillet. Heat lightly, then arrange the eggplants cut side down in a single layer. Cover and cook over medium heat until nearly tender and golden brown on the underside. Add more marinade as needed if the skillet gets dry. The time this will takes varies depending on the eggplant variety used, so check frequently. Flip the eggplants over and cook until tender but not overdone. Pour a little more marinade into the skillet, turn the heat up to high, and sear the eggplants underside for a minute or so. Remove to a plate and garnish with the scallions. Serve hot or at room temperature, and pass around any unused portion of the marinade for individual servings, if youd like, or save for another use. 3.3.3077   - Here are more delicious recipes for using eggplant. - Enjoy more tasty vegan appetizers.

8 Delicious Recipes for Late Summer-Early Fall Squashes

September 18 2015 VegKitchen 

8 Delicious Recipes for Late Summer-Early Fall SquashesSummer-into-fall gardens and farm markets are abundant (some might say overly abundant) with varieties of squashes. In addition to the common zucchini and yellow summer squash, theres also plenty of pattypan and delicata -- both of the latter being a kind of middle ground between summers tender squashes and the harder orange winter squashes like butternut and acorn that follow closely behind. Spaghetti squash is also rolling off the vine at this time year. If youre faced with a bounty of late summer squashes, or have neighbors that keep dropping them off, here are several tasty ways to highlight one at a time or mix them up. Delicata squashes have a large hollow area once you remove the seeds, making them perfect for stuffing. For Rice-Stuffed Delicata Squashes, shown above, you can use any kind of brown rice, though I highly recommend using an exotic rice blend for more flavor. Meg Wolffs Baked Delicate Delicata proves that you need not fuss too much to get a naturally sweet side dish thats filled with flavor. In Summer Squash with Corn and Green Chiles, the combination of fresh summer squashes and corn, flavored with garlic and chiles, is simply delicious. Its a delightful side dish in late summer into early fall, when this produce is at its peak of flavor. Simple Summer Squash Sauté with Dried Tomatoes and Basil is an easy side dish that can include zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, eight-ball zucchini, etc., may be substituted or added. From Oh My Veggies, Miso-Marinated Grilled Summer Squash offers an easy an gorgeous way to mix up late summer squashes, especially if you havent yet put away the grill. A Japanese-inspired miso marinade turns summer squash into something special! Earthy and hearty, Quinoa with Mixed Squashes and Mushrooms can be served any time of year. Vary it according to whats available. Spaghetti squash is a fun vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Stewed Spaghetti Squash is an easy and tasty way to use it. Spaghetti Squash with Peas and Almonds is another tasty way to serve this fun squash, with a lightly curried tomato-coconut sauce.

Japanese Onigiri

September 7 2015 Meatless Monday 

In Japan, onigiri (filled rice balls) are as common and versatile as the American sandwich. Though many recipes call for fish, this version is fully veg, using sweet potatoes and kabocha squash for a delectable twist. This recipe comes to us from Jenné of Sweet Potato Soul. Makes 8 rice balls - 2 cups sticky rice, rinsed well - 1/­­2 cup Japanese yam, diced* - 1/­­2 cup kabocha squash, diced (you can eat the skin) - 1 tsp sea salt - 2 1/­­2 cups water - 2 tbsp. black sesame seeds - 8 strips of toasted nori - 2 tbsp. shiso leaf seasoning** *an especially sweet variety with red or purple skin. *found online or in Asian specialty stores. Substitute additional salt if unavailable. Bring the rice, yam, and squash, salt, and water to a simmer. Place a lid on the pot, keeping it slightly ajar, and cook for 15 minutes. Remove the rice from the heat, and cover completely with the lid. Allow to steam for 10 minutes. Stir the black sesame seeds into the rice, and allow it to cool for 5-10 minutes longer. Dampen your hands, scoop out 1 cup of rice, and shape it into your desired onigiri shape. You’ll have to work quickly because the rice is hot. Alternatively you can put the rice in a sheet of plastic wrap, tighten the wrap, and shape the rice. After shaping each rice ball wrap it in a sheet of nori, and sprinkle some shiso leaf seasoning over it. Complete with the remaining rice. Onigiri will stay fresh for 2-3 days in the refrigerator. Allow to sit out at room temperature before eating left overs, because the rice is hard when it comes right out of the refrigerator. The post Japanese Onigiri appeared first on Meatless Monday.

Babamesco Dip

May 7 2017 Golubka Kitchen 

Babamesco Dip Baba ganoush + romesco = babamesco! One fine day, I had some but not all of the ingredients to make romesco, as well as a few baba-ganoush appropriate items, and I was craving some kind of powerful dip/­­spread/­­sauce. I combined the two and ended up with something really special. I’m pretty sure that everyone who sampled it loved it, and that goofy name that I threw out in the moment really stuck. I’ve had friends call me and seriously ask me when I’ll be making another batch of babamesco. Now I can’t imagine calling it by any other name. A few ways it can be used: as a dip for pita chips, sandwich spread, pizza sauce, veggie bowl component, sauce for vegetables (try it with grilled ramps or roasted cauliflower). There’s a step-by-step video above and some weekend links below. Happy Sunday :) Dimes Spiced Porridge on Munchies – can’t wait to make this someday soon! Tortus Copenhagen – this ceramicist’s instagram is addicting. The potter’s wheel videos are so meditative and satisfying. Unsweetened Miso Chocolate Bar – Valentina used our almost savory raw chocolate recipe as a starting point for her own unsweetened chocolate bar, and it looks amazing. Margaret Atwood on What ‘The Handmaids Tale’ Means Today – have you been watching the show?! I find it to be so eerily believable. Loved this article from the author about how the novel relates to the world today, and this bit: ‘One of my rules was that I would not put any events into the book that had not already happened in what James Joyce called the nightmare of history, nor any technology not already available. No imaginary gizmos, no imaginary laws, no imaginary atrocities.’ Jessica Koslow of Sqirl – interviewed on Apiece Apart Woman Simplicity City – our favorite fashion instagram that draws from the past Babamesco   Print Serves: around 4 cups Ingredients 2 red bell peppers 1 small eggplant or 3 small Japanese eggplants - sliced in half 1 head of garlic neutral coconut oil or olive oil, plus more for garnish sea salt freshly ground black pepper 2 tablespoons tahini juice of 1 lemon handful of parsley, plus more for garnish zaatar - to garnish (optional) microgreens - to garnish (optional) Instructions Place the bell peppers on a baking sheet and turn your broiler to high. Broil the peppers for 2-4 minutes, flipping every minute or so, until the skin is blistered and the peppers are soft. Remove from the oven and set aside to cool. Preheat oven to 400° F (200° C) and prepare a parchment paper-covered baking sheet. Place the eggplant on the sheet. Break the head of garlic into cloves and place them next to the eggplant, with the skins intact. Drizzle the eggplant and garlic cloves with oil, sprinkle with salt and pepper and mix with your hands to coat. Place in the oven. The garlic should be done after about 15 minutes, while the eggplant may need another 5-10 minutes until its ready, a total of 20-25 minutes. Once the bell peppers are cool enough to handle, peel off their skin and remove the core and seeds. Slip the skin off the roasted garlic cloves. Scoop the eggplant flesh out of the skin and discard the skin. In a food processor, combine the roasted pepper, eggplant, garlic, tahini, lemon juice, salt and pepper until just smooth. Add in the parsley and pulse to incorporate. Taste for salt and adjust if needed. Serve the babamesco with a drizzle of olive oil, a sprinkling of zaatar and microgreens, if using. 3.5.3226 You might also like... Asian Flavoured Veggie Burgers with Asparagus Fries Braised Leeks with Cauliflower White Bean Mash Raw Apricot Lavender Tart and a Giveaway Superfood Cherry Garcia Pops with a Chocolate Core - Ice... .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 Babamesco Dip appeared first on Golubka Kitchen.

Swirled Mousse Jars + US book events

April 11 2017 Green Kitchen Stories 

Swirled Mousse Jars + US book events So, David and I had a full evening without the kids last weekend (we still had the baby to look after but that is basically like holiday for us). Our grand plan was to go out for dinner at a busy Swedish/­­Japanese restaurant which we haven’t been to for years. Then rent a proper Hollywood movie and watch it in the couch (instead of the usual watching-half-a-tv-series-on-the-phone-while-the-kids-are-sleeping-on-top-of-us-mode) while eating a yummy dessert. It turns out that the food at that restaurant wasn’t as good as we remembered it and the movie was the worst catastrophe movie we have ever seen. Dessert was however right on point. Our first intention was to buy ice cream but we both felt slightly nauseous after dinner so David said he would improvise and make something fresh instead. These jars took 10 minutes to prepare (which he since then has speeded up to 7), looked pretty, had very few ingredients and tasted super good - creamy and limey with dark chocolate, crunchy nuts and nut butter on top. It’s a dessert that is very nice to keep up your sleeve, so we thought we’d share it with you. Encouraged by last weeks video, we did a short one of this recipe as well. Press play! US book events! And on the subject of being kid-free. David and I (+baby) are coming to the US for the release of our new book there. Yippie! We will be in New York for a couple of days to do some PR and press stuff. We have teamed up with Sur La Table and we’ll be doing a hands-on cooking class there on Sunday 30 April. Get your tickets for the class here! Be aware that there are only a limited amount of seats. We will also have a little mingle, book signing and Q&A at CAP Beauty on Monday May 1st. We would LOVE to meet and chat with as many of you as possible there. We don’t have an RSVP-link for that yet but will let you know as soon as we do. David will then continue on to the West coast for some more events there. I would have loved to join him but I simply couldn’t handle too many days of work while also looking after the little one + jetlag. And I don’t want to be away from the other kids too long either. Sorry! David is the funny and talented one of us anyway so you should definitely go see him. Although he will probably tell a lot of lies about me - dont believe him ;) The schedule isn’t entirely ready yet. He will host another Sur La Table cooking class in Los Angeles May 5th. Get your tickets here! There will also be a mingle, book signing an Q&A at Credo Beauty in LA and we will post the link for that asap. We will update soon with more information about a possible event in San Francisco too. Lots of love! /­­Luise PS. Notice that the baby currently is back on a no-name status - aaargh! Okay, back to these jars. You might recognize that the base is similar to the Key Lime Mousse in Green Kitchen Travels. The smart thing here is that we use the same base for the top layer as well but with an additional flavor, which makes it really simple and quick. Enjoy! Super-Quick Swirled Mousse Jars Serves 2 Note: It’s optimal to use chilled avocados or chilled glasses as you don’t want the bottom layer to be lukewarm. Best advice is to keep ripe avocados in the fridge. Or look for frozen precut avocado, which is becoming increasingly popular in the supermarkets (and often cheaper than buying fresh). 2 avocados 3 lime 6 soft dates, stoned 1 cup /­­ 150 g frozen blackcurrants (or frozen blueberries, raspberries or blackberries)  1/­­2 tsp cardamom 1/­­2 cup /­­ 125 ml yogurt Topping 1 oz /­­ 20 g dark chocolate 10 almonds 2 dollops nut butter of choice Cut the avocados in halves, remove the stone, scoop out the flesh and add it to a food processor or blender (a food processor is a little easier as it has a wider base and this is thicker than a smoothie but a blender works if you add a splash of water) along with the juice of 3 lime and 6 soft dates. Mix until creamy, adding a splash of water if needed. Taste and add more lime or dates if needed. Scoop out half of the mousse into 2 jars. Add berries and cardamom to the remaining avocado mousse in the blender and mix again until smooth. Add a few spoons of yogurt to the jars and then add the berry mousse. Use the backside of a spoon to swirl the layers a bit and then top with dark chocolate, almonds and a large dollop of nut butter. Enjoy!

Poke-Inspired Beet Bowl

March 10 2017 My New Roots 

Poke-Inspired Beet Bowl Poke seems to be everywhere these days, from fine restaurant menus, to fast-casual and even food trucks. Chefs are coming up with clever combos and creative reinterpretations - even fish-free versions for the veg set. I knew had to take a stab at it. Or at least a poke. Sorry. For those of you hearing about poke for the first time, this fresh and tasty dish (pronounced POH-kay), hails from Hawaii. In its most unadulterated form, poke is raw fish, originally combined with sea salt, candlenut and seaweed. It evolved over the years as ingredient availability increased, and the salt was replaced with soy sauce, the seaweed with spring onion, the candlenut with sesame and so on. Once it hit mainland America a few years ago, poke mania ensued and the dish evolved to become more of a meal - not just a snack. Now it is often served atop rice and garnished with all manner of innovative ingredients. Fully-focused poke restaurants have established themselves in major cities across North America. Many of these eateries allow their patrons to customize their bowls with veggies, sea weed, pickles, beans, nuts, and alt-grains, tapping into the to the fact that fast, fresh, healthy meals are becoming mainstream. Which totally rocks. I had most of the elements for my own poke-inspired version in my head...except for the fish (the most important part?). I racked my brain to come up with something that looked just like tuna or salmon, but didnt want to use fruit, like watermelon or papaya, since I didnt want the dish to be sweet. It wasnt until I was trying to fall asleep one night, that it came to me...chiogga beets! Chiogga, or candy-striped beets are gorgeously two-toned when they are raw. Sliced thin horizontally, they reveal rings of deep pink pigment and creamy white, resembling something that your grandmother keeps on her coffee table in a crystal dish. But for anyone who has ever roasted these stunning creatures will know that the magic doesnt last; the magenta bleeds into the white during cooking, resulting in an almost homogenous pale pink, with slight variegation. WHICH LOOKS EXACTLY LIKE TUNA. I almost couldnt sleep. Too excited. The next day I gathered up all the things Id like in a poke bowl: short grain brown rice (not long grain - an important distinction), spring onion for bite, carrot for crunch, edamame for pop and protein, and avo for creaminess. I took this last one a step farther and blended it with lemon and wasabi for the most boss sauce ever. This alone would be delish on most things...please try it. And for the fishy component, I thought back to the raw vegan tuna I made for my first cookbook, and how effective adding a sprinkle of nori was to boost that fresh-from-the-sea flavour. This is not a deal breaker for the overall dish, but it definitely made it taste complete. If you cant find nori flakes, just crunch up a couple sheets of the stuff that youd use to make sushi. Easy fix! I like to use wasabi powder in the avo cream since the pre-made stuff in a tube is questionable. Have you ever read the ingredient list on one of those packages? It can be scary stuff. In a pinch, use it, but tracking down the powder is worth it from a nutrition standpoint, and also a flavour one. The real stuff tastes infinitely better! What a shocker. Wasabi is Japanese horseradish, and like its western counterpart, it belongs to the Brassica family, like cabbage, broccoli and mustard. The root is dried and then pulverized, which gives us the powder that we can blend with water to create wasabi paste. It is a difficult crop to grow, which explains the high price for the genuine product. Most wasabi powders dont contain any wasabi at all, but are instead a mix of mustard powder and regular horseradish mixed with green food dye. A high-quality wasabi powder should be organic and contain only horseradish and wasabi. The colour should be pale green - not disco neon. Most health food stores carry wasabi powder. This is a good brand. Everything unfolded just as Id hoped it would. The beets came out perfectly pink with those thin white stripes that look just like fat striation. The marinade that I tossed them around in was acidic and ginger-y and just plain yum. Building the meal up with the rice, the beans, the veggies, a dollop of cream, a sprinkle of nori and roasted sesame, was ever so satisfying and fun. This healthy, fresh meal is calling you. No need to poke about, just make it. Again, sorry.     Print recipe     Poke-Inspired Beet Bowl Serves 3-4 Ingredients: 1 cup /­­ 200g short grain brown rice, soaked overnight if possible 3/­­4 tsp. fine sea salt 2 cups /­­ 250g edamame beans, fresh or frozen 2 tsp. cold-pressed olive oil a couple pinches flaky sea salt Beets & Marinade 3 medium Chiogga (candy striped) beets 2 Tbsp. freshly squeezed lemon juice 1 Tbsp. olive oil 1 tsp. finely grated ginger pinch fine sea salt Avocado Wasabi Cream 2 medium ripe avocados 2 tsp. freshly squeezed lemon juice 1-2 tsp. wasabi powder, to taste pinch fine sea, to taste 2 spring onions, sliced lengthwise into ribbons 2 medium carrots, julienned 2 Tbsp. sesame seeds 3 Tbsp. nori flakes Directions: 1. Preheat oven to 400°F /­­ 200°C. Wrap beets in aluminum foil and place on a baking sheet in the oven. Roast until tender, about 45 minutes (to check doneness, peel back the foil of one beet and insert the tip of a sharp knife. If there is little resistance, its ready). Peel back foil from each beet and let cool slightly. 2. While the beets are roasting, make the rice. Drain and rinse well. Place in a pot with 2 cups /­­ 500ml of fresh water and salt. Cover, bring to a boil and reduce to simmer. Cook until tender (add more during cooking if necessary), about 45 minutes. 3. While the rice is cooking, make the Avocado Wasabi Cream. Scoop out the flesh from both avocados and add to a food processor. Blend on high, then add the lemon juice, wasabi powder and salt. Taste and adjust seasoning as needed. 4. In a medium bowl, whisk together the lemon juice, olive oil, ginger and salt. Slip the skins off the cooled beets. Cut the beets into cubes and toss in the marinade. Let sit for at least 20 minutes. 5. While the beets are marinating, bring a medium pot of water to the boil. Add a few pinches of salt and the edamame. Simmer for a couple minutes until bright green and tender (do not overcook!). Drain and rinse under cold water to halt cooking. Toss with a little olive oil and sprinkle with flaky salt. 6. In a dry skillet over medium heat, toast sesame seeds, stirring often until fragrant, about 2-3 minutes. Remove from heat and set aside. 7. Julienne the carrots. 8. To assemble, divide the rice among the bowls. Add the marinated beets, edamame, carrots and a dollop of Avocado Wasabi Cream. Sprinkle with nori flakes, the toasted sesame seeds and top with the spring onions. Enjoy! I’m on my last few days of the North American tour now. Honestly, it’s been just magical and I am so grateful to all of you who came out to show some love and connect with the healthy community around them! I have just one more event left, and if you’re in LA, please come to The Springs tomorrow! I’ll be giving a lecture on Improving Immunity, Digestion and Detoxification, serving a delicious lunch, and launching a recipe collaboration with their chef! Hope to see you there. All love and smiles, Sarah B Show me your bowls on Instagram! #mnrpokebowl The post Poke-Inspired Beet Bowl appeared first on My New Roots.

Pumpkin Miso Broth with Soba

November 2 2016 My New Roots 

Pumpkin Miso Broth with Soba Danes are not big pumpkin eaters. Carrots, sure. Cabbage, indeed. Potatoes, definitely. But even though they seem to have caught on to the Halloween jack-o-lantern carving thing, actually consuming pumpkins is not high on their list. Just last week I was at the grocery store and saw a display of huge spaghetti squash on clearance, being promoted as autumn decorations.  Pfff, what?! I scooped up as many as I could (I mean, they were less than two bucks a pop) and I excitedly starting telling the cashier about the wild and crazy deal in the produce aisle, all the amazing things you could do with this gourd, and how it turns into freakin noodles. She raised an eyebrow, but was largely unimpressed. Maintaining conviction, I awkwardly carried my bushel of spaghetti squash to my bike, but not before telling two random customers on the way out as well. Just trying to spread the word, people! So aside from decorative (and reminder: totally edible) spaghetti squash, there is really only one proper pumpkin here in Denmark, and that is the Hokkaido. These spherical, bright orange beauties are available at most grocery stores, and for good reason: they are a very delicious and super versatile variety. They are yummy roasted, stuffed, baked, blended into dips, or in soups and stews. I dig them because you can eat the skin, which gives a serious boost of carotenes and fibre. Hokkaido pumpkins can also be called Kuri squash, and similar varieties include red Kabocha, Hubbard and Ambercup. As a PSA to Denmark, I would love to suggest growing these or other varieties of pumpkin since every single type has something special to offer, besides a being a decoration that is. Anyway, on to the recipe! As soon as the one-and-only pumpkin hit the stores a couple weeks back, I made this soup. Craving something creamy and soothing to combat autumn drizzle, I blended the steamed pumpkin with ginger and miso for the most luscious of broths, made even more satisfying with the addition of soba noodles. A few nights later I made it again and added even more goodies: spring onion, seaweed, toasted sesame and sautéed shiitake mushrooms. So. Good. I am obsessed with the combination of the sweet pumpkin and savoury miso, especially with the spicy warmth of the ginger to bring it all together. I also love the consistency of the soup, which is thinner than most of the purées I make. Its really more broth-like, and coats the soba in the perfect way. Unbelievably comforting on a chilly fall night, this dish will be on heavy rotation here this season, and I hope in your home as well. Pumpkin Miso Broth with Soba comes together in under 30 minutes, so its the perfect weeknight dinner. Plus, it is made mostly with pantry staples, so all you need to pick up at the store is a pumpkin! If you want to make this meal even faster, you can skip the toppings altogether, as the soup on its own is totally delicious, and can be made in under 20 minutes. It also freezes well, so make a double batch and store half in the freezer for your next there-is-nothing-to-eat emergency. You can thank me later. Miso delicious! Most people are familiar with miso from Japanese restaurants where miso soup is served, but beyond that I think Westerners greatly under utilize this miraculous umami gift from the gods! It is a consistent condiment in my kitchen repertoire and most times when I use it in something Ive served to guests, they often ask why the dish tastes so special. The answer is miso. Miso is a Japanese word meaning fermented beans. Traditionally, miso is made from soybeans and is found in the form of a thick paste. The process of making miso involves soaking cooking, and mashing soybeans, then finally inoculating the mix with koji (a specific mold spore) and salt. This mixture is transferred to a crock or barrel where it is left to ferment for months or years. Miso comes in various colours, depending on whether or not other legumes or grains were used in the fermentation process, and the length of fermentation. White, yellow, red, brown and dark brown miso are some of the shades youll see in the store. In general, lighter miso tends to be sweeter and milder, while darker miso leans towards the saltier and pungent. I generally keep two kinds in my fridge, since they taste so incredibly different. This recipe calls for light miso, and I really stress using this variety since a dark miso would be far too rich and overwhelming. I prefer to use dark miso in things like gravies and sauces. Either way though, miso is an explosive umami bomb that will add tons of complex, satisfying flavour to many of your favourite foods. Because of this six taste, miso gives plant-based foods that umph that it can be lacking. When buying miso, look for an organic or non-GMO product that is raw /­­ unpasteurized. Unpasteurized miso will always come in the form of a paste, whereas the instant miso soup that you can find on the dry goods shelf is likely pasteurized and therefore not as health-promoting. If your miso comes packaged in plastic, transfer it to an airtight clean glass jar or ceramic crock when you get home, and store it in the fridge for up to a year. Unpasteurized miso is full of live cultures and for that reason it should never be boiled. If you read this recipe through, youll see that I only add the miso at the end when the soup is in the blender. This is to ensure that we preserve all of those delicate nutrients and precious enzymes that would be destroyed with high heat. If you are going to reheat this soup, make sure to do so gently and stir constantly to avoid scorching. Some notes on the recipe ingredients: if you absolutely cannot find light miso, a simple vegetable stock or bullion can be used in its place. But it’s worth tracking down. Soba noodles can be found at Asian supermarkets, health food stores, and gourmet foods shops. Make sure to look for noodles that are 100% buckwheat flour, as many brands of soba will add wheat flour to act as a binder, and keep in mind that these will not be gluten-free. Some people also find the taste of pure soba noodles off-putting since buckwheat can taste very strong, but I love it! Finicky kids (and adults) may prefer the milder-flavour of brown rice noodles, or even whole grain pasta.     Print recipe     Pumpkin Miso Broth with Soba Serves 4 as a main, 6 as a side Ingredients: 1 Tbsp. coconut oil 2 medium yellow onion 3/­­4 tsp. fine grain sea salt 3 cloves garlic 1 medium, 2 lb /­­ 1kg Hokkaido pumpkin (or other favourite hard winter squash) 3 – 4 cups /­­ 750ml - 1 liter water 3 – 4 Tbsp. white or light miso 1 Tbsp. minced fresh ginger 175g /­­ 6oz. soba noodles (100% buckwheat) toppings: spring onion sesame seeds sautéed shiitake mushrooms seaweed, optional (I used oarweed, but any sea vegetable is good!) Directions: 1. Roughly chop onions, mince garlic. Wash the pumpkin well (as youll be eating the skin), and chop into chunks. 2. In a large stockpot, melt the coconut oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute until fragrant. 3. Add the pumpkin and stir to coat. Add 3 cups /­­ 750ml of water, cover, bring to a boil, and reduce to simmer for about 15 minutes, until the pumpkin is tender. 4. While the soup is cooking, prepare the toppings: Bring a pot of salted water to the boil. Cook soba noodles according to package directions, drain and lightly rinse. Slice spring onion, lightly toast sesame seeds in a dry skillet over medium heat, about 2-3 minutes. Sauté mushrooms in a lightly oiled skillet over high heat for 5-7 minutes. 5. Transfer the soup to a blender and blend on high until completely smooth. Add more water if necessary - youre looking for a creamy consistency, but it should not be thick like a paste. I like the soup to be on the thinner side for this dish. Add the miso, ginger and blend again until smooth. Taste and adjust seasoning as desired. Transfer soup back to the pot and keep warm (reheat if necessary, but try not to boil). 6. Ladle soup into bowls, top with soba, spring onion, sesame seeds, mushrooms and crumble the seaweed over top. Serve immediately and enjoy. This soup is wildly tasty and saisfying, and will probably make you look forward to cooler temperatures and nights spent in. I hope you all are having a lovely fall so far. Sending big love and cozy moments to you all, Sarah B. Show me your soups on Instagram: #MNRpupmkinmisobroth The post Pumpkin Miso Broth with Soba appeared first on My New Roots.

5 Unexpected Foods to Satisfy Meat Cravings

September 19 2016 Meatless Monday 

5 Unexpected Foods to Satisfy Meat CravingsThere is a reason why so many people crave meat. When our ancestors first started eating animal flesh on the African savannas 2.5-million years ago, their food options were extremely limited. For our hungry ancestors, meat had two things, in particular, that were a godsend: fat and protein. Today, our tongues are still attuned to detecting the calorie-loaded fat and the umami taste that signifies that a food is abundant in protein. The reason why we love the taste of meats, such as fried bacon or grilled burgers, is the Maillard reaction: the browning that occurs when we cook some foods in high temperatures. To the tongues of our ancestors, the flavors of the Maillard reaction signified that a food had been cooked and thus safer to eat. But even though we no longer need meat for its protein and fat, and indeed we have better ways of knowing that food is safe than relying on the the Maillard reaction, our taste buds obviously didnt get the memo. They keep pushing us towards pork and beef. To make Meatless Monday easier and more fun, here are a few tips on how we can satisfy our outdated taste buds without meat, from Marta Zaraska, science journalist and author of  Meathooked: The History and Science of Our 2.5-Million-Years Obsession With Meat who has also published in the Washington Post, Scientific American, and The Atlantic. Craving ribs? Try avocado. Ribs are fatty. In a single 3 oz serving, you may get about 0.7 oz/­­20 grams of fat (and a lot of that is in unhealthy, saturated form). If you feel like dining on ribs or pork sausages, chances are your taste buds would be happy with something else that is fatty, so go for plant foods that are loaded with fat, such as avocados (13 grams of fat in 1/­­2 avocado) or macadamia nuts (a whopping 21 grams of fat in a 1 oz serving--more than ribs). And the good news is that fats found in plants are largely of the healthy, unsaturated type. Swap chicken for PB sandwiches. If the amount of protein in the human diet falls below 15 percent (more or less), we start craving it. So, on Meatless Monday, if you suddenly feel like having a lean chicken breast, your body may well be telling you it wants protein. A perfect solution would be a whole-wheat peanut butter sandwich or rice with beans. Both these dishes have complete protein, just like you would get from meat. Instead of toasty bacon, go for toasts. What makes bacon so appetizing are the flavors created in the Maillard reaction. But you can get these aromas in different ways besides the grilling or frying of meat. Toasted bread, tempura, pan-fried vegetarian dumplings--all these foods could satisfy your cravings because they offer the Maillard reaction. Create umami bombs. Meats are full of umami--delicious in Japanese--the fifth basic taste. Mushrooms have plenty of umami, and so does aged cheese (Parmesan, in particular), tomatoes, and fermented foods such as soy sauce or kimchi. Whats more, combining several umami foods in one dish can make what chefs call a umami bomb--even more potent deliciousness. So, instead of cooking a steak for your Meatless Monday dinner, try a stir-fry with soy sauce, mushrooms, and tomatoes. Make a meaty plant-based meal. Since meats tempt us with the combination of fat, umami, and the aromas of the Maillard reaction, try combining all these flavors in one plant-based meal. An example? A perfectly toasted sandwich with avocado, tomatoes, and Parmesan. Enjoy! The post 5 Unexpected Foods to Satisfy Meat Cravings appeared first on Meatless Monday.

Vegetable Fritters with Green Chile-Coconut Chutney

April 29 2016 Meatless Monday 

This recipe from Sara Moulton‘s new book Home Cooking 101 combines a popular South Asian snack called pakoras with the airy texture of Japanese tempura, achieved by using egg whites and seltzer water in the chickpea flour batter. When properly fried (oil temperature in the low to high 300Fs) the fritters absorb minimal oil and become the perfect pairing for the spicy-sweet chutney. Serves 6 Vegetable Fritters: - 170 grams (about 2 cups) chickpea flour (see Sources, page 350) - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 1/­­2 teaspoons kosher salt - 1 teaspoon cayenne - 1/­­2 teaspoon baking powder - 1 3/­­4 cups plain seltzer - 2 large egg whites - Vegetable oil, preferably grapeseed, for deep-frying - 10 (2-by 1-inch) cauliflower or broccoli florets - 10 (1/­­2- by 1- to 2-inch, 1/­­2-inch thick) carrot or butternut squash slices - 10 (1/­­2-inch-thick) onion rings - Green Chile-Coconut Chutney (see below) In a medium bowl, whisk together the chickpea flour, cumin, coriander, salt, cayenne, and baking powder. Add the seltzer in a stream, whisking until the mixture is smooth. Right before frying, whisk the egg whites in a bowl with electric beaters until they reach soft peaks and fold them into the batter. Heat 2 inches of oil in a large deep saucepan to 365°F. Working in batches of 5 or so pieces at a time, dip the vegetables in the batter, add carefully to the oil, and fry, turning often, until golden, about 5 minutes for the harder vegetables and 2 minutes for the onion rings. Transfer to paper towels to drain. Serve hot with the chutney on the side. Green Chile-Coconut Chutney: - 2 cups packed fresh cilantro, leaves and stems - 1/­­2 cup chopped scallions, white and light green parts - 1/­­4 cup sweetened flaked coconut - 2 serrano chiles, chopped with seeds (about 2 heaping tablespoons) - 3 tablespoons vegetable oil, preferably grapeseed - 1 1/­­2 tablespoons finely grated ginger - 2 tablespoons fresh lime juice - 2 tablespoons water - 1 to 2 teaspoons packed brown sugar, or to taste - Kosher salt and freshly ground black pepper Puree all the ingredients in a blender, adding salt and pepper to taste. The post Vegetable Fritters with Green Chile-Coconut Chutney appeared first on Meatless Monday.

Soda Battered Eggplant w/ Carrot Chips, Sprout Salad + Fresh Pickle

February 22 2016 Veggie num num 

Welcome to the new and updated veggienumnum.com!! I’m crazy happy to finally have this little space all fresh and shinny, with improved content and functionality. It’s just taken me forever!!! I hope you’re all enjoying the new look and have found things easy to navigate. Please be sure to drop me an email if you’ve come across any dramas or missing recipes. Veggie num num is here for you guys, so please feel free to let me know what you think To kick off the new site I am sharing a favourite recipe from my book Going Veggie. This recipe for soda battered eggplant has to be one of my favourite recipe creations, yep I love it!! Crispy battered eggplant, fresh pickle and sweet little roasted carrots, seriously, if you’re serious about the deliciousness of veggies, there is so much to love!! Kind of a take on tempura and kind of a take on battered fish and chips, this vegan recipe is crispy, fresh and packed with veggie power. Soda Battered Eggplant w/­­ Carrot Chips, Sprout Salad + Fresh Pickle Preparation time: 55 minutes /­­/­­ Serves 4 || Tips: The pickle, batter, and sprout salad can all be made ahead of time. The carrot chips and soda battered aubergine are best served immediately while still hot and crunchy. Make sure to get your oil nice and hot before adding the strips of battered eggplant and fry only one or two pieces at a time for the best results. || Fresh Cucumber Pickle - 1 Lebanese cucumber - 1 lemon - 1 tbs olive oil -  1/­­2 tsp dill seeds First, prepare the pickle, by slicing the cucumber in half lengthways and then very thinly slicing. Also, slice the lemon in half lengthways, before deseeding and finely dicing one half (reserving the other half for use later). Heat the olive oil in a small saucepan over a medium/­­low heat. Add the dill seeds and continue to heat until they begin to pop and crackle. Add the prepared cucumber and lemon and toss over a medium heat for just one minute. Remove from the heat and squeeze over the juice of the remaining half a lemon. Set aside to cool before placing in the refrigerator to chill. Just before serving pour any excess liquid off the pickles and place in a serving dish. Soda Battered Aubergine - 1 cup plain flour - 1 1/­­2 tsp baking powder - 2 tsp nutritional yeast -  1/­­2 tsp turmeric - 1 cup chilled soda water (sparkling water) - 3-4 Japanese eggplant (aubergine) - peanut or sunflower oil for deep frying Prepare the soda batter by shifting the flour and baking powder into a big mixing bowl. Add the turmeric and nutritional yeast and stir to combine. Pour over the soda water and whisk until smooth. Pop in the fridge and chill while you prepare the sprout salad and carrot chips. Slice the aubergines lengthways into strip around 1/­­2 inch (1.5cm) thick. Place the aubergine strips onto absorbent paper and sprinkle over a few pinches of salt flakes. Leave for a few minutes until the aubergines begin to sweat. Turn over and repeat on the other side, patting the aubergine strips dry after a few more minutes and pricking the skins with a fork. To deep-fry the aubergine, pour your oil into a god-sized deep pot up to a depth of around 6 inches (15cm) and heat over a high heat until the surface begins to shimmer. Remove the batter from the refrigerator and whisk again, quickly, until smooth. Working with one piece at a time, dip a strip of prepared aubergine into the batter. Allow the excess to drip off, before carefully sliding into the hot oil. The batter should quickly begin to sizzle and golden. Fry for one minute before turning to fry on the other side for just one more minute. Remove with a slotted ladle and place on absorbent paper. Keep warm while you deep-fry the remaining pieces. Serve the warm soda battered aubergine and hot carrot chips accompanied by the sprout salad and fresh pickle. Carrot Chips  - 4 large carrots, diced into 1/­­2 cm rounds (approx. 4 cups) - small bunch fresh thyme - 2 tbs olive oil Preheat the oven to 200C/­­390F Place two good-sized baking trays in the oven to pre-heat for 3-4 minutes. Carefully remove the pre-heated trays from the oven and line with baking paper. Arrange the rounds of carrot in a single layer over the two baking trays. Drizzle with olive oil and sprinkle over fresh thyme, with salt flakes and cracked pepper to taste. Place in the hot oven, roasting for 30 minuets until carrots are golden and crisp. Sprout Salad  - 2 cups beans sprouts - 2 cups snow pea sprouts - 1 cup legume sprouts (mung, chickpea, lentil) - 1 1/­­2 tbs lemon juice - 3 tbs olive oil - tiny drizzle of honey or agave nectar Prepare the sprout salad by roughly dicing the tops of the snow pea sprouts and finely dicing the stalks. Add these along with the bean and legume spouts to a large serving bowl. Toss with you hands to combine. Make the sprout salad dressing by adding all the lemon juice, olive oil and honey, with salt flakes and cracked pepper to taste, to a screw top jar and shaking until well combined. Place both the salad and dressing into the refrigerator until ready to serve. Before serving shake the sprout salad dressing again and then pour over the sprouts, tossing roughly to combine. The post Soda Battered Eggplant w/­­ Carrot Chips, Sprout Salad + Fresh Pickle appeared first on Veggie num num.

How to Cook: Plant-Based Holiday Meals

December 21 2015 Vegetarian Times 

How to Cook: Plant-Based Holiday Meals The holidays may a time for indulging, but it is possible to create a memorable holiday meal that is entirely plant-based and highly nutritious. Tis the season for root vegetables, dark leafy greens, and hardy herbs! Vegetables Center Stage When putting together your menu, feature vegetables prepared in a variety of styles, like roasted, pan seared, smoked, confit-ed and grilled. Consider stuffing: Make a wild rice and cranberry stuffing with squash, apples, or sweet potatoes. (Try: Wild Rice-and Sage Stuffing with Crunchy Croutons) Recreate traditions: Get creative! Make spanakopita with a creamy tofu-spinach filling, a sweet potato Shepards pie, or dumplings with caramelized mushrooms and rosemary. (Try: Wild Mushroom and Caramelized Onion Shepherd’s Pies) Hearty salads: Try tossing grains with a warm vinaigrette, roasting or poaching pears, candying nuts, and roasting Brussel sprouts for a more festive spin on an ordinary, green salad. (Try: Warm Farro Pilaf with Dried Cranberries)   A Good Sauce - Or A Few Its great to have several sauce options for your guests to choose from. Try relishes, gravies or savory marmalades that will complement your dishes. Pesto: Briefly blanch herbs in salted water and plunge into an ice bath. This will help preserve the bright green color. (Try: Dark Leafy Pesto) Toppings bar: When making a classic like latkes, prepare creative garnish options like cashew cream, chive oil, fennel-pear marmalade, cranberry balsamic reduction, or homemade apple sauce.   Umami is Everything Meat, dairy or seafood-centered meals have the umami (Japanese term meaning pleasant savory taste) base inherently covered. Creating umami in plant-based dishes requires a bit more finesse. Try the below techniques. Seasonings: Think smoked paprika, garlic powder, nutritional yeast, truffle oil or salt, cumin, aged balsamic, or caramelized onions. Smoked component: Whether you want to invest in an indoor smoker, smoking gun, or purchase a good quality liquid smoke in a bottle, try smoking one component of your meal for that extra punch of flavor. Mushrooms, olives, chestnuts, popcorn or nuts are great places to start. (Try: Mesquite-Smoked Almonds) Homemade stock: Try using roasted root vegetables like carrots, or a local squash for extra sweetness. (See: How to Make Vegetarian Stock) Consider Appearance Your guests will eat with their eyes first.  Use colorful ingredients and garnishes to make your dishes pop. Make Your Table Beautiful: Utilize interesting platters, mini gratin dishes, or flower centerpieces. Fallen leaves, rosemary springs, citrus fruits, apples or pears also make great decorations. Dont Forget the Hors dOeuvres Try mini Caesar salads in endive spears, blini with cashew cream, or butternut squash soup shooters. (Try: Caesar Salad and Butternut Squash-Bartlett Pear Soup) Chef Olivia Roszkowski is a graduate of NGIs Chefs Training Program and a full-time instructor. Olivia holds a Bachelors degree in Neuroscience and Behavior from Columbia University and has worked at various well-known NYC restaurants, including The Mercer Kitchen and Momofuku Ssam Bar. Olivia is a master at root-to-frond cooking. 

4 Essential Things to Know When Buying Vegetable Stock

September 29 2015 Vegetarian Times 

4 Essential Things to Know When Buying Vegetable Stock Vegetable stock is an essential flavor-building component of the best vegetarian cooking. This subtle distillation of carrot, onion, celery, and aromatics adds a depth and complexity of flavor to soups, stews, casseroles, grain and bean dishes – you name it. Basic vegetable stock should be essentially comprised of what the French call mirepoix - onions, carrots, and celery. Some combination of classic aromatics is added to that: peppercorns, parsley, thyme, bay leaf and/­­or garlic. Other ingredients may be added to enhance vegetable stock, such as tomatoes, mushrooms, or sweet squash. Making a good vegetable stock takes time – time we do not always have. Thats where purchased vegetable stock comes in. The good news is boxed stock is widely available in stores. The bad news is it varies widely in taste and quality. Heres what you need to know: Keep it simple. Look for vegetable stock that has a minimum of ingredients. All it needs to have is carrot, onion, celery, and a few herbs. Keep it pure. Purchase organic vegetable stock. Its your guarantee that its free of pesticides and GMOs. No one wants a distillation of that! Also, check the label to make sure there are no unnecessary, low-quality ingredients such as MSG, natural flavorings, or dehydrated vegetables. Know the difference between stock and broth. Stock and broth are not interchangeable. Stock is intended to be the foundation of a dish. For this reason, its unsalted, and its flavor is intended to be subtle. Broth is a completed, seasoned dish; its flavor is much more pronounced. Be careful: broth can easily take over the flavor of a dish. Stock is harder to find, but its definitely preferable to broth. Taste and adjust. I find most boxed products too strong in flavor, even the stocks. Whether you purchase stock or broth, you need to taste it before you add it to a dish. The product should have a very light, sweet taste with a hint of herbs. I made the mistake - only once - of not tasting a vegetable broth before adding it to a soup and learned my lesson: taste the product first, and dilute it with water if necessary. Finally, keep in mind that stock is intended to play a supporting role in whatever dish its used in. Elliott Prag is a Chef Instructor and the Curriculum Development Manager at Natural Gourmet Institute. Elliott holds a Bachelors Degree from Wayne State University, and graduated from NGIs Chefs Training Program in 1995. Thereafter, he worked in numerous natural food restaurants in New York City before developing his private chef business. In 1999, he expanded his business by founding Siegfried & Prag, Caterers. In 2003, Elliott traveled to Sofia, Bulgaria for two years, where he was Executive Chef of Kibea Restaurant, the first health-supportive restaurant in the Balkans.  

The Vegetarian’s Restaurant Survival Guide

September 14 2015 Vegetarian Times 

The Vegetarian’s Restaurant Survival Guide Singer-songwriter Flip Grater wasnt expecting the star treatment when she recently sat down at a popular Parisian café--but she also didnt think shed find specks of meat floating in her gazpacho. Since when, asks the New Zealander with a laugh, did any version of gazpacho ever contain bacon? Even for globe-trotting vegans like Grater who are well versed in the language of restaurant menus, navigating non-veg terrain can be tricky: dishes that appear meat-free on paper might arrive bearing meat ingredients, and servers can be irritated by substitution requests. Most of the time, though, we simply dont want to make a fuss, and, thankfully, theres no need to. With some tried-and-true strategies, you can enjoy restaurant meals that are unforgettable for all the right reasons. Read the menu before leaving home Visit a restaurants Web site or Facebook page to explore the menu, then check online reviews and search the page for vegetarian. If your sleuthing turns up a dearth of options, call the restaurant to ask if the chef can accommodate your preferences. I find that 95 percent of the time, chefs are more than happy to accommodate such requests, says Oakland, Calif.-based Colleen Patrick-Goudreau, author of The 30-Day Vegan Challenge. She also recommends having a script at the ready, such as, I see that you have a fabulous-looking pasta on the menu--could the chef prepare it without the anchovies? It takes some getting used to, but the more you do it, the less daunting it becomes. Improvise Dining out on the fly? Get creative. Mix and match items to make your own custom vegetarian or vegan meal. I usually turn the menu into a smorgasbord of snacks, says New York City-based luxury travel adviser Rabia Shahenshah, who finds the best vegetarian options amid the appetizers, salads, and side dishes. Scope out the sides that accompany the meaty mains too: the sweet potato mash from the pork entrée might go great with your spinach salad. Dining allitaliana? Look at the contorni section of a traditional Italian menu to find delicious roasted, grilled, and sautéed vegetables, suggests Patrick-Goudreau. I can base an entire meal on that alone. Practice politesse Graciousness and a good attitude go far. When confirming that a dish is vegetarian, do so with a smile; if you have to send a plate back to repair an erroneous order, politely request a re-do. Most important, when the kitchen staff prepares an off-menu dish, express your gratitude. Ending with, Id like to personally thank the chef for this delicious meal. Is he or she available for a quick hello? adds a really nice touch, says Patrick-Goudreau. This simple gesture will give you a boost, make the chef feel appreciated, and help pave the path for future veg diners. Pre-Chow Checklist Avoid unwelcome surprises by acquainting yourself with common animal ingredients lurking in seemingly vegetarian dishes. Japanese Diner Beware: Bonito A key flavor component in Japanese cuisine is dashi, a broth made from the bonito fish. Always ask before diving into dipping sauces, miso soup, or agedashi tofu, which is commonly prepared with dried bonito flakes. Korean Diner Beware: Shrimp and fish No Korean meal is complete without kimchi, the pungent, piquant cabbage-based side dish. Before tucking in, confirm the absence of shrimp or fish paste, and other sea-dwelling creatures, such as octopus or mollusks. Mexican Diner Beware: Lard At traditional Mexican restaurants, refried pinto beans are often made with lard (rendered animal fat), though whole pinto or black beans are generally veg-safe options. When in doubt, ask about the chips, tortillas, and tamales too. Thai Diner Beware: Fish sauce Red, green, and yellow curries are typically prepared with nam pla, a salty sauce made from fermented fish. Ditto for Thai dipping sauces and dressings. Ask if yours can be made with soy sauce instead. Paris-based writer Aurelia dAndrea relishes the challenge of a non-veg menu--especially when it involves Italian food.

July 2015 Produce Picks: 5 Fruits and Vegetables to Use Now

July 10 2015 VegKitchen 

July 2015 Produce Picks: 5 Fruits and Vegetables to Use NowApricots – with all the melons and berries bursting onto the markets, dont forget about the stone fruits, especially apricots. These diminutive, smooth fruits often get overlooked, and theres more to do with them aside from eating out of hand or using in fruit salads, in both sweet and savory preparations. Here are a few: - Zucchini, Apricot, & Almond Salad - Lavender-Nut Chevre-Stuffed Apricots - Israeli Couscous Summer Pilaf Cherries – July brings out the best in these beloved sweet fruits. The best way to enjoy cherries is to just eat them out of hand, but there are other ways to use them other than putting them out in a bowl, though admittedly, pitting them can be a bit of a pain. Try some of these recipes; a few call for frozen cherries but of course, you can substitute fresh: - Cherry-Pomegranate Refrigerator Jam - Cherry-Basil Crumble Bars - Chocolate Cherry Bomb Smoothie - Kale Salad with Cherries and Lime Dressing Green beans – the season for fresh tender green beans is unfairly short; whereas these days you can get decent asparagus and greens all year round, it seems like midsummer is still the true season for perfect green beans that arent stringy and gnarly. Take full advantage! Youll find lots of ideas in our Green Beans category. Beets – Though available year round, midsummer is the time to get bigger bunches at great prices. Beets are a favorite among VegKitchen visitors, as several of our beet features are among our most popular. Beets can be a bit perplexing to prepare, so you may find How to Cook Beets (or use them raw) useful. Make sure to look for summer varieties like golden and chiogga beets. Youll find lots of great ways to use them in our Beets category. And if youd like a more curated set of our favorites, here are 5 Delicious Recipes for Using Beets. Eggplant – Eggplant lovers rejoice in midsummer, as this versatile veggie becomes widely available in all shapes and sizes, including your standard dark purple variety, plus white, striped, and the slender Japanese type. Youll find lots of tasty ways to use it in Eggplant: An Extravaganza of Recipes. For a curated set of ideas, see 6 Satisfying Eggplant Recipes.


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