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Fill Your Plate with Meatless Sides for Thanksgiving

November 20 2017 Meatless Monday 

Fill Your Plate with Meatless Sides for ThanksgivingEven if youre not going meat-free for Thanksgiving, you can still keep your sides plant-based! Meatless Monday has several recipes for delicious side dishes that are rich with veggies and flavor. If youre tired of the sides you serve every year, put a new, vegetarian spin on some old classics! There are so many great meatless dishes that you can feel free to fill your plate with sides and skip the turkey. Cranberry Balsamic Brussels Sprouts Mushroom Pie Squash and Sunchoke Mac and Cheese Savory Soy-sage Stuffing Arugula Fig Almond Salad   Make sure to tune into Facebook today at 12:00 noon EST to watch Goyas Chef Fernando Desa make Quinoa and Brown Rice Stuffing and Coquito Coconut Eggnog in preparation for the Thanksgiving holiday! We’ll be streaming at https:/­­/­­www.facebook.com/­­GoyaFoods/­­. The post Fill Your Plate with Meatless Sides for Thanksgiving appeared first on Meatless Monday.

Middle Eastern Lentils & Rice

November 13 2017 Meatless Monday 

In this Middle Eastern classic also known as Mujaddara, onions are caramelized until sweet and brown to season the green lentils and hearty brown rice. Cinnamon and cumin complement the caramelized onion to spice this traditional dish which wont break the bank. This recipe comes to us from Anne of Apron Strings. Serves 6 - 1 cup brown rice - 2 cups green lentils, rinsed and sorted - 2 tablespoons olive oil, divided - 3 large onions, sliced - 1 teaspoon cumin - 1/­­2 teaspoon cinnamon - 1 teaspoon salt - freshly ground black pepper, to taste - 1 cup flat-leaf parsley, finely chopped - a sprinkle extra virgin olive oil, for serving Place the rice in a saucepan over medium high heat with 2 cups of water and a dash of salt. Bring the rice to a boil, reduce the heat to a simmer, cover and cook for 45-50 minutes, or until the rice is cooked through. Drain. While the rice is cooking, cover the lentils with 2 inches of water in another pot over medium high heat. Bring the lentils to a boil and continue boiling for about 20-25 minutes, or until the lentils are cooked through, but not yet mushy. Drain. While the lentils and rice are cooking, place the olive oil over medium-high heat. Add the onions, stirring to make sure the slices have separated and are coated in oil. Reduce heat to low and cook for about 25 minutes, stirring occasionally, until the onions have caramelized. When the rice, lentils and onions have completed cooking and caramelizing, toss them together in a large bowl. Season the rice, lentils and onions with the cumin, cinnamon, salt and black pepper to taste. Divide the lentils and rice into 6 equal servings. Sprinkle each serving with the parsley and drizzle with the extra virgin olive oil and enjoy! The post Middle Eastern Lentils & Rice appeared first on Meatless Monday.

Cherry Chocolate Banana Shake

October 23 2017 Meatless Monday 

Chocolate and cherries are a classic combination, but when better to execute it than on Meatless Monday morning? This ice cool breakfast shake is a surefire way to wake up feeling refreshed. This recipe comes to us from Lisa of Barefoot in Her Kitchen. Serves 3 -  1/­­2 cup ice - 1 banana, peeled - 10 cherries, pitted - 1 heaping tablespoon unsweetened cocoa powder - 1 teaspoon agave nectar* -  1/­­2 cup rice or soy milk - or -  1/­­2 cup nonfat milk - 1 1/­­2 cup ice cold water - 1 teaspoon chocolate flavored whey protein** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional. Found in health food stores. If you are not using the chocolate whey protein, double the cocoa powder and agave nectar in the smoothies.   Place the ice in a tall blender or pitcher if youre using a hand mixer. Add the banana, cherries, cocoa, agave nectar, milk, water and whey protein if using. If you are not using the whey protein, double the amount of cocoa and agave. If youre using a blender, pulse briefly until the mixture is somewhat crushed, but not pureed. If youre using a hand mixer, pulse the mixer in an up and down motion until the ice is smashed and the fruit begins to soften and blend, but the mixture is not liquefied. After mixture is blended, cover the cup or pitcher and shake distribute the ice and fruit evenly. Serves immediately and enjoy. The post Cherry Chocolate Banana Shake appeared first on Meatless Monday.

Travel Notes: Italy (Rome and the Amalfi Coast)

October 19 2017 Golubka Kitchen 

Travel Notes: Italy (Rome and the Amalfi Coast) We went to Italy earlier this month and visited the Amalfi Coast and Rome. Having visited the Abruzzo region a few years ago, I continue to be amazed at how different Italy is from region to region. They are almost like separate, tiny countries. It was a great trip – we lucked out with the weather, all our extensive train, plane, bus and boat journeys went pretty smoothly, and we got to see so many breathtaking things. The only complaint we had is a classic one – not enough time there. Below are some photos from the trip, as well as some notes and suggestions that we hope will be useful to future travelers :) Amafli Coast Our first impression was that this is an amazingly beautiful area that’s been completely overrun by tourism. That being said, there are still ways to enjoy it less like a tourist and more like a visitor, and it’s honestly so breathtaking that it’s very worth the visit. We stayed in Vettica, a quiet village right next to Amalfi, in a tiny Airbnb with a big terrace overlooking the cliffs and the sea. For us, it was the best of both worlds. We saw close to no tourists in Vettica, and instead got to see how people lead their lives in such an amazing setting. We watched locals going to church, to the market, feeding their cats, and being completely unaffected by the copious amounts of stairs in their cliffside neighborhoods (we were out of breath every time). Yet Amalfi was close enough (still a 45 minute walk or a stressful bus ride, but totally doable) that we had access to the boats and buses that shuttle people to Capri, Positano, and other beautiful places on the coast. It was really nice to have some distance from Amalfi, because it’s incredibly crowded with tour groups on any given day, but you have to go through it to get pretty much anywhere on the coast. Capri Once we got to Capri, we were wishing that we could spend the night there. There’s so much to do and it’s so incredibly beautiful. Take the chairlift up to Monte Solaro, the highest peak, to see the insane panorama that opens up. Walk around both Capri and Anacapri. Capri is better for partying and Anacapri – for quiet walks on tiny streets. Visit the Church of San Michele in Anacapri to see the intricate, hand-painted floor. Eat torta caprese and caprese sandwiches in the spirit of true tourism :) A complete must is a visit to the Villa San Michele, a villa built by Axel Munthe, the Swedish physician and author. Munthe was a collector of classical artifacts, so the whole villa is tastefully decorated by objects from the antiquity, some of which were found right on site during the construction of the villa. There is a lush garden, a breathtaking panorama of the island and the sea, and every inch of the place is pristine and photogenic. Positano Although Positano is an incredibly beautiful town with stunning architecture, we concluded that we would have been better off having a second day in Capri instead of coming here. The reason: it is swamped with tourists and touristy shops in a way that feels quite forced and concentrated (Capri, though also very touristy, had a more spread out feel). Maybe we went to the wrong places? If you have more than four days on the Amalfi coast, which is all we had, we would still recommend coming here. It also largely depends on your goals for your travels, of course :) Ravello We went here mainly because the host of our favorite Russian travel show visited the town in one of the episodes, and it looked totally breathtaking. Ravello is a town very high in the mountains, and the bus ride up took us on some of the tightest serpentines we’ve ever seen. The views from the top are the pay off, and the air feels different – very much like the freshest mountain air. Another beautiful villa to visit is the Villa Cimbrone in Ravello, full of ancient structures, fountains, sculptures, a beautiful garden and yet another breathtaking panorama. Food We were surprised to learn that the region is actually not known for its food, and finding a good, authentic meal isn’t easy because large amounts of tourists equal large amounts of tourist trap restaurants. It is Italy however, where even bad food is decent. We did manage to find some gems, but Rome really took the prize over Amalfi in the culinary department. Here are a few favorites: Pizzeria Da Nino, Conca dei Marini A charming, small restaurant in the town neighboring Vettica, with home-cooked food and a super charming owner (Nino!) that greets you at the door and is easy to understand even when you don’t speak a word of Italian. Go for the fresh-made pasta. Al Pesce d’Oro, Vettica A restaurant at a bed and breakfast in Vettica with good pizza. We went for the zucchini and squash blossom one and were pleasantly surprised at how solid and tasty it was. Da Ferdinando, Positano An outdoor restaurant right on the beach in Positano, with a really fun atmosphere and tasty dishes. La Vecchia Cantina, Ravello When visiting Ravello, lunch presented itself as a problem, because we didn’t research anything beforehand. We wandered off the central square and into this restaurant, and ended up having a pretty solid meal with very nice service. Bar Ferraro, Anacapri Went here when visiting Capri to try the mandatory torta caprese. It was very good, and so were the little frozen ricotta shortbread cookies. Rome We are so completely in love with Rome. We only had three days there, which is nothing! It was hard to cover everything we wanted, but we tried our best. We stayed in a really cool Airbnb near Campo de Fiori, which is a centrally located square that’s busy at all times of the day. Luckily, our actual location was on a very quiet, narrow street, so it was the best of both worlds. We visited the main historic sites (the Forum, Colosseum, Pantheon etc.), as well as the Jewish Ghetto, Trastevere, Testaccio and Monti. Below are some favorites. Sites The obvious: the Forum, the Colosseum, Ponte Sant’Angelo, Piazza del Popolo, Piazza Navona, the Pantheon. Even though the Pantheon was incredibly crowded, it was still super impressive. This inscription on Raphael’s burial is still in my mind: ‘Here lies Raphael, by whom nature herself feared to be outdone while he lived, and when he died, feared that she herself would die.‘ Wow. Churches: Santa Maria del Popolo, Santa Maria Sopra Minerva, San Luigi dei Francesi, Santa Maria in Trastevere, it’s endless really :) Food La Montecarlo A really fun place that serves Roman-style thin crust pizza and more, crowded with locals at any given time. They casually line each new customer’s table with white paper in place of a tablecloth, and write out the check on the paper at the end of the meal, from memory. The service is fast and efficient. We liked the super thin-crusted pizza (endless topping options), the pesto pasta and mushroom pasta, and of course, the arancini (fried rice balls served as an app). Roscioli If you’ve ever watched any food & travel shows about Rome, chances are Roscioli was featured as a mecca for everything delicious in the center of the city. Roscioli has a whole cluster of eateries right near Campo de Fiori: a deli/­­restaurant, a cafe with a coffee counter and bite-sized pastries, a bakery, and a full-on pizza restaurant called Emma. The coffee at the cafe is excellent. At the bakery, get any of the delicious by-the-slice pizzas that they are putting out all day, as well as the bread. We liked the bread so much, we smuggled a loaf home in our luggage. If you go to Emma, definitely try the pizza, since it’s the specialty there, and apparently a whole lot of effort went into developing the pizza dough recipe. If you go to the restaurant/­­deli, Katie Parla has some great advice on navigating the menu there. Antico Forno Cordella (or Urbani) If you find yourself in the Jewish Ghetto in the morning or afternoon, stop in here for a slice of their delicious, thin and crispy pizza rossa. Pianostrada A fun dinner place with neat decor and a more modern, deconstructed take on Roman classics. Urbana 47 If you go to the Colosseum, you might as well stop here for lunch, as it’s about a 10 minute walk away. They focus on local and seasonal ingredients, and we really loved every pasta dish we ordered here. (Thank you Pauline for the recommendation!) Sant’Eustacchio il Caffe We really enjoyed sitting at an outside table here with a cappuccino and a cornetti (both very good), watching the morning world go by. Go here on your way to the Pantheon and/­­or Piazza Navona, both are super close. Don’t miss the church Sant’Eustachio that’s right there, with a beautifully sculpted deer head on the facade. Volpetti If you are in the mood to visit a serious deli, check out Volpetti in Testaccio. They carry an overwhelming amount of cheeses, meats, olives, marinated veggies, pizza by the slice, and fried snacks. They are also able to vacuum wrap anything you buy, so that you can put the stuff in your luggage with little fear of it being taken away at the airport. Sack Food Another really interesting delicatessen that carries really unusual cheeses and meats. If you are anything like us and gift food as travel gifts to your omnivore friends, this place is great. You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Travel Notes: Chicago Market Berry Salad and a New York Weekend Saveur Magazine Best Food Blog Awards, Golubka in Special Interest .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 Travel Notes: Italy (Rome and the Amalfi Coast) appeared first on Golubka Kitchen.

Vegan Noodle Kugel

September 21 2017 VegKitchen 

Vegan Noodle Kugel This mildly sweet vegan noodle kugel, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky. 3.5 from 2 reviews Save Print Vegan Noodle Kugel Author: Nava Recipe type: Casserole /­­ noodles Cuisine: Jewish Prep time:  25 […] The post Vegan Noodle Kugel appeared first on VegKitchen.

Baked Potato & Greens Soup With Potato-Wedge Croutons

September 11 2017 Isa Chandra Moskowitz 

Baked Potato & Greens Soup With Potato-Wedge Croutons OMG. It’s been TEN years. Well, we do enough OMG-ing in the new intro, so I’ll leave it at that for now. But the Veganomicon 10th Anniversary Edition is out this month, and it’s made me excited enough to update my blog! The book has been tidied up, made a little easier, and most importantly, a lot of photos have been added, all by Kate Lewis. There are also 25 new recipes! I’ll be posting some classics over the next few weeks to get you excited. Order the book on Amazon or where ever you like to support, thank you thank you thank you. Let’s start with this favorite: a potato soup with giant french fry in it! That is, a potato wedge thats been dredged in cornmeal and lightly fried. As for the healthy part, we use kale here, but escarole or spinach would be good, too. Make the baked potatoes the night before so that you can have this soup ready in thirty minutes.

Vegan Chocolate Monkey Bread (Grain Free)

September 7 2017 Happy Cow veggie blog 

How fun is monkey bread – fluffy, sweet, delicious cake-like bread that you can pull apart with your hands and have a blast eating! Typically you see monkey bread made with cinnamon and sugar, similar to cinnamon rolls. But Feasting On Fruit has come up with a sweet twist on the classic recipe, making this vegan monkey bread chocolate (and grain free too)! Check out the video below for step by step instructions on making your very own vegan monkey bread that you can share with friends and family (or keep all to yourself)! Read the recipe in full here. The post Vegan Chocolate Monkey Bread (Grain Free) appeared first on The Veggie Blog.

15 Creative Pesto Recipes You Need to Try

September 1 2017 Oh My Veggies 

Pesto is a sure-fire way to add flavor to savory dishes, and while classic pesto is great, there are lots of delicious variations to try. Here are 15 of our favorites.

Fattouche Salad

August 9 2017 VegKitchen 

Fattouche Salad Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be -- it’s just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It’s good all year round, though especially […] The post Fattouche Salad appeared first on VegKitchen.

Vegetarian Broccoli Salad with Coconut Bacon

July 17 2017 Oh My Veggies 

This healthy spin on classic broccoli salad is made with a creamy Dijon-yogurt dressing, golden raisins, crunchy almonds, and smoky coconut bacon.

Vegan Gyro (With Homemade Seitan) And Tzatziki Sauce

July 13 2017 Happy Cow veggie blog 

Gyros are a classic Mediterranean dish that, unfortunately, uses meat. But that doesnt mean it cant be veganized! Seitan (a vegetable meat made from vital wheat gluten) is the perfect substitute for the meat used in gyros, and it is so easy to make! Mindful Bitez explains how to make your own flavorful seitan right at home so you can have vegan gyros any time you like! Just serve up your sliced seitan in a warm pita with fresh veggies and tzatziki sauce. For the full recipe, including the sauce, click here. The post Vegan Gyro (With Homemade Seitan) And Tzatziki Sauce appeared first on The Veggie Blog.

Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut

July 9 2017 Vegan Richa 

Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut1 Bowl Easy Vegan Donuts Recipe with Chocolate Glaze. Classic Vegan Doughnut. Easy, quick and fun chocolate glazed doughnut. Simple Baked Vanilla Donut Recipe. Vegan Soy-free Palmoil free.  These super easy yeasted donuts come together quickly and make a great dessert, snack or breakfast. Well I don’t eat them for breakfast :).  The yeasted batter keeps these super soft and moist just like traditional fried doughnuts. Some baking powder adds the extra rise. A pinch of nutmeg and some almond flour adds a subtle flavor to the plain doughnut. Add your favorite glaze, a plain sugar icing, chocolate sugar glaze, spiced or sprinkles! I glazed these with melted chocolate glaze and some shredded coconut.  For variation, add in some chia seeds and Use a nut butter chocolate glaze for a heartier doughnut. What are your favorite doughnut flavors?. If you follow me on Instagram, I have been posting my experiments with making gluten-free donuts on my IG stories. Gluten-free donuts are coming soon!Continue reading: Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked DoughnutThe post Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut appeared first on Vegan Richa.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Chickpea Pasta with Basil-Pea Pesto

July 4 2017 My New Roots 

Chickpea Pasta with Basil-Pea Pesto Its pretty redundant to say that I love cooking. So much. But even though I find myself enamoured with some small detail of every meal that I make, this chickpea pasta was next-level emotional. In fact, was one of the few recipes Ive made in my entire life that turned me into a wide-eyed child again, and reaffirmed my deep, unrelenting passion for creating food. Kneading the dough, rolling the pasta through this perfectly designed machine, seeing it transform before me, mysteriously almost nothing into so very much. Im not ashamed to say it nearly brought me to tears. There is something about cooking - and cooking something so ancient - that delivers a feeling of satisfaction that can hardly be described. Its entirely transcendental. And the best part? You get to eat it. It all started when one of my dear friends suggested making pasta out of chickpea flour and that she had seen a vegan version using ground flax seeds. I found the recipe and followed it, but it didnt work, I tried again, and after another pretty epic fail where I felt totally out of my depth, I decided to go the classic egg route. Not only was it better, it was absolutely, unbelievably delicious. In fact, I could hardly trust that what I was eating was made from chickpea flour, since it tasted so much like the beloved white pasta of my past. How is this not a thing?!  Its so easy and infinitely healthier, why isnt everyone and their uncle Bob making pasta with chickpea flour? I made this pasta three time in a week and found the prefect al dente cook time, all kinds of things to dress it with (olive oil, Pecorino, black pepper - guh.), and that I could freeze it to come back later and pop a nest into boiling water for almost-instant dinner that even my three-year-old loves. Rejoice! The only potential issue with using chickpea pasta like this is that since the chickpea flour is made from ground raw chickpeas, and some people who are sensitive to legumes may find this difficult to digest (i.e. lots of farts). I dont know how to overcome this issue since sprouting the chickpeas, then dehydrating them, then grinding them seems like a whole lotta rigmarole, so Im using chickpea flour and calling this an indulgence, like socca. If you know you have legume issues, I suggest purchasing sprouted chickpea flour, which is a little more challenging to find, but you can certainly buy it online. Now that I understand the correct moisture levels and consistency, Im going to go back and try the vegan version again, perhaps using something other than flax this time. If any of you have had success, please let me know! Do you need a pasta machine for this recipe? Kind of. Unless you are very skilled at rolling out pasta by hand, I recommend picking one up (theres always one at the second-hand store). Pasta machines are simple to use, and make this process very fast, fun, and satisfying. The one I have is pictured below (its Atlas brand #notsponsored), and it creates flat sheets that are perfect for lasagna or ravioli, or you can run the thin sheets through the spaghetti or tagliatelle roller, like I have done for this recipe. And theres another recipe in this recipe, and that is for the delightful Basil-Pea Pesto. Herb-y, nutty, and bright, its a cinch to whip up and keeps for 2-3 days in the fridge, so you can make it ahead or use the potential leftovers for many delish things (its a great dip or sandwich spread). Use frozen peas if thats all you have - no stress! And I like to use even more peas and basil to finish this dish off, so that it is even more satisfying with all the bright flavours and textures. I hope you enjoy it as much as my family does.     Print recipe     Chickpea Pasta with Basil-Pea Pesto Serves 4-6 Ingredients: 1 batch chickpea pasta (recipe follows) 1 batch Basil-Pea Pesto (recipe follows) 2 1/­­2 cups /­­ 350g shelled green peas (fresh or frozen) a small handful of basil leaves Olive oil to garnish flaky sea salt and black pepper Chickpea Pasta 2 - 2 1/­­2 cups /­­ 250 - 310g chickpea flour 3 large eggs, organic and free-range if possible 1 tsp. fine sea salt 1 Tbsp. cold-pressed olive oil Directions: 1. Measure out 2 cups /­­ 250g of chickpea flour and place in a mound on clean work surface. Make a large well in the center of the mound and crack three eggs into it, along with the salt and olive oil. Using your hands, mix the ingredients together until you have a smooth dough (if the mixture is dry, add a tablespoon of water to moisten it. If the dough is wet, add the remaining flour, one tablespoon at a time until it less sticky). Knead the dough for about five minutes, then cover tightly with plastic wrap and let rest at room temperature for at least half an hour. 2. Unwrap the dough and divide it into quarters, then again for that you have about eight equal portions. Work with one portion at a time, and cover the rest. Flour your work surface and work the dough into a square-ish shape, about the width of the pasta maker (the pasta will become much longer, not wider, so its best to take full advantage of the width). Flour the dough again and run it through the thickest setting on the machine (usually #1). Change settings to the slightly thinner setting (usually #2) and run it through the machine. If your pasta sticks at all, dust both sides with more flour. Repeat until the pasta is your desired thickness, then feed it through the cutter of your choice. I went to #6 before cutting it into tagliatelle. 3. As soon as the pasta comes through the cutter, toss it generously with flour and spread it out on clean work surface to dry, or use a pasta drying wrack if you have one. 4. Bring a pot of well-salted water to a rolling boil. Add the amount of pasta youre using to the water and cook for about 2-3 minutes (dont overcook! This pasta will disintegrate quickly if boiled for too long). The pasta should float to the top of the pot when its ready and be al dente. Drain and plate quickly. 5. You can finish this pasta two ways: one, place the pasta back into the pot and fold in the peas, basil, desired amount of pesto, and a glug of olive oil, the divide among the plates. Alternatively, divide the pasta among the plates, dollop with the pesto, drizzle with olive oil, and garnish with pine nuts and basil. Grind fresh pepper over the top and serve immediately. Basil-Pea Pesto Ingredients: 1 clove garlic 1/­­2 cup /­­ 55g pine nuts zest of 1 lemon 3-4 Tbsp. cold-pressed olive oil (as needed) 1/­­2 tsp. fine sea salt 2 cups loosely packed /­­ 35g fresh basil leaves 1 cup /­­ 140g shelled green peas (fresh or frozen) Directions: 1. Bring a pot of salted water to the boil. Add peas and turn off the heat. If using fresh peas, let them sit for about 2-3 minutes until bright green. If using frozen, let them sit for about 5 minutes. Drain and set aside. 2. In a dry skillet over medium heat, toast the pine nuts until lightly golden. Remove from heat and set aside. 3. Place peeled garlic in a food processor and pulse to mince. Add the toasted pine nuts (reserve a few for garnish), olive oil, salt, basil, and one cup /­­ 140g of peas and blend on high to mix. Add more olive oil if you like a looser pesto. Taste and adjust seasoning if necessary. Im currently on holidays in Canada and Im going to keep this post short and sweet so that I can get back to all of my funky food projects, reading on the dock, and naps. So many naps. I hope youre all having a glorious summer so far! Big love, Sarah B Show my your pasta on Instagram: #mnrchickpeapasta ***** Dear friends! I am getting SO excited about hosting my next wellness retreat in Ibiza, Spain, September 5-10 and September 17-23. And Ive decided to offer the same program twice so that more of you can join in. This is going to be an intimate group of 12 women only, housed in a stunning, 400 year-old finca in the hills surrounded by fig trees, wild herbs and carob. Come join me for seven days of total inspiration and rejuvenation - delicious and healthy meals, cooking and nutrition workshops, yoga, pilates, dance, and meditation that will balance your body and mind, and empower you to move forward on a path to greater wellness. I cant wait to see you there! Click the image below to go to the retreat page or click here for the booking page at Supersoul Yoga: Week 1 (Sept. 5-10) or Week 2 (Sept. 17-23) The post Chickpea Pasta with Basil-Pea Pesto appeared first on My New Roots.

Self-Care Interview Series: Tonya Papanikolov

September 24 2017 Golubka Kitchen 

Self-Care Interview Series: Tonya Papanikolov Today’s self-care dialogue is with Tonya Papanikolov, holistic nutritionist, plant-based chef, and creator of The Well Woman. Tonya is a true renaissance woman, well-versed in all things wellness, mindfulness, and natural healing. We are constantly inspired by her otherworldly plant cheese plates and other whole food creations, as well as her radiance and spirit. In this interview, Tonya tells us about her approach to exercise and stress, the protocol she’s been implementing for skin integrity and gut healing, her favorite facial massage tool, her path to holistic nutrition, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I honestly really need both! Routine is so important in keeping me aligned, on track and grounded however too much of it interferes with my natural creative process. I like routine for certain things like: waking up in the morning, meditation, yoga, bowel movements, meals. However, Im a very spontaneous person and I absolutely need the freedom to throw everything up in the air to do something unpredictable. Im distracted quite easily, which means I may go on a walk and begin to inspect the sap coming out of a cedar tree which derails my routine for dinner time, hypothetically speaking ;) Those are moments I happily take freedom over routine. But its all a fine balance. There cant be too much regimentation and there cant be too much freedom. The pendulum is always somewhere along the spectrum being balanced and fine-tuned. Right now in my life, based on various situations and work, I have very little routine and it is actually something Ill be working on in the fall! Calling in some solid routine. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. Mornings do differ from day to day. It just depends on what I have going on. My ideal morning would be waking around 6:30-7am and having a big glass of lemon water before a 30-minute meditation, followed by a return to bed for a cuddle and hug. Next I would have a quick cold shower and head to the kitchen to make a morning elixir. This might be a coffee with nut milk and herbs or matcha, pearl, collagen or whatever else I feel like throwing in my blender that day based on how Im feeling! But definitely a warm beverage and some reading material. I would then begin to prioritize my day and make a list of everything I want to accomplish. I really like to save some time in the mornings to respond to emails, its been a goal of mine this year to get better at responding to emails in a timely manner. But if we had to strip everything down to the bare essentials: the absolute perfect morning is any morning that I have prioritized my meditation before everything else. This is absolute self-care time and if I do nothing else but this, I am ready for my day. -- Do you have any bedtime rituals that help you sleep well? Not specifically at this time. I feel very lucky to be a great sleeper. Bedtime is funny because on the one hand I know I should be going to bed earlier but on the other Im never tired in the evening and am extremely productive during these hours. It is the time of the day I love to work the most! I am the clearest, calmest, there are so few distractions for me and I never feel my energy dip at night (for better or worse). I rarely feel tired at any point in the day so I will happily stay working until 11pm. I do try to limit computer time at night and if I cant then I always have f.lux on my screen to cast off the blue light. Im really working on this! Id like to begin shutting down work by 10pm latest but when you are working for yourself, its not always possible! I feel quite blessed that I fall asleep as soon as my head hits the pillow and that I wake with ease as well. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast - a big green smoothie, a green juice, a warm elixir in the winter time, often with cacao. I will usually add a plant-based, raw, fermented protein to my smoothie or elixir. Sometimes Ill have a piece of sourdough toast from a local organic bakery with nut butter or some avocado and lemon. Lunch - a salad with raw seasonal vegetables or some cooked vegetables like broccoli, squash, sweet potato. Or steamed greens with sauerkraut, hummus and sprouts. Snack - some of my plant-based cheeses with chia/­­flax crackers Dinner - Soup, dahl, kitchari I love making elaborate meals for dinner gatherings and special evenings but when Im cooking for myself I like to aim for simple, healthy and balanced. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I do! But Im not that religious about it. I have one drink in the morning that is caffeinated which will alternate between a high-quality coffee or a matcha. -- Do you have a sweet tooth? If so, how do you keep it in check? I cant say I do. I dont consume any processed sugar so this helps keep everything in check. When I do bake or use a sweetener I go for maple syrup, honey or dates. I dont feel fiendish about sweet stuff or have cravings for it. I feel lucky for this. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I am just getting through a protocol for strengthening skin integrity and gut healing. I was using a potent antioxidant Quercetin, vitamin C, collagen, an EFA supplement and a general clean diet free of the major allergens. My skin issue cleared up very quickly once I begun this protocol. I also got a good dose of salt water and vitamin D from the sun which played a huge role and were the missing pieces. But in terms of everyday stuff I take a vegan probiotic and ashwagandha. I rotate other things in and out like maca, he shou wu, schisandra. I also drink a nettle and astragalus tea. Id like to say I get everything I need from a healthful diet and clean water but Im a very sensitive being and have a long history of gut trouble like IBS (its really good now!) but this means that I do take extra care with supplementation and herbs when Im feeling sensitive or stressed. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  My day to day is extremely active and yoga is my main form of routine movement. I also dance a lot. I find it to be a wonderful way to start the day. Im usually on my bike for over an hour a day as well and this definitely gets my heart rate up. I go on the occasional run or to a spin class but as we move into Fall Im going to be looking for a new form of movement and exercise - something a bit more strenuous. This is part of the routine Ill be looking to form for fall. -- 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 do find it pleasurable. I dont think Id ever describe the process as torturous (ha!) but I definitely think the hardest part is just getting to the class. Having the motivation to go every day or every other. Once Im there I feel good instantly. The moving and stretching make me feel stronger as the class gets more intense. And of course afterwards, the feeling is the best. Endorphins, detoxing, cooling the body down. Sign me up! Beauty -- What is your idea of beauty – external, internal or both? I like to think of beauty from an energetic, magnetism point of view. When I feel my most beautiful its generally an energetic state Im in where I exude magnetism. And Im not talking about a physical beauty magnetism but more of an energetic allure for life, a curiosity. I think other people notice that. I definitely notice that in other people. I find food and nature to have so much physical beauty and that definitely effects the final dishes/­­plates I make. Im an aesthete through and through. My eyes see such beauty in ordinary everyday life moments: the colour of someones eyes, their laugh, the way they move their hands, little unnoticed smirks, hair blowing in the wind, a cluster of sunflowers growing toward the sun, the sound of leaves in the wind. This is all so beautiful to me. -- What is your skincare approach – face and body? Im big on my skincare regime! If I had it my way Id go for natural facials every month but it usually turns out to be once a season. I use natural products from Pure and Simple in Toronto, Naturopathica and Living Libations which is a Canadian company. Nadine makes incredible skincare products from Haliburton Ontario, you can read her interview on The Well Woman. I only use natural products on my skin which should come as no surprise! My regime is the usual: cleanser, toner, serum and cream. I also have a jade facial gua sha tool that I massage my face with after serum. Best Skin Ever is a pretty remarkable product, its an oil based serum. I try to stay on top of a weekly exfoliation and mask. If you notice your skin getting dull the best way to correct it is with some weekly exfoliation. I use a fig enzyme peel and a clay mask. I try to do this once a week. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water! The easiest way to get beautiful, hydrated and glowing skin is from drinking 2L + water a day. Other things that help are drinking bone broth, colonics or coffee enemas always make my skin and eyes glow because they are so beneficial to our gut health. Getting good sleep is key and meditation is always elevating and leaves me with a glow. A plant-based diet with lots of veggies, greens and fermented foods is also key. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My facial gua sha massage tool! Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Meditation, yoga, breath-work, moving my body, laughing at myself, dancing. I use ashwagandha daily too. -- If stress cannot be avoided, what are your ways of dealing with it? All of the above! I also will talk it out with friends and my sister, family, my therapist. My therapist uses an amazing method that she has been teaching me called the Sedona Method (its an amazing book that I highly suggest). Shes not your usual therapist who you just talk to. She makes me release on all feelings and this has been an incredible tool for releasing stress, fear or any negative emotion. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Oil of oregano, lots of water, a tea with ginger, turmeric and raw honey, minimal food (so that the body can send all of its energy into fighting off the bug instead of to digestion) and LOTS of sleep! -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? There is such overlap for me! Life and work are very intertwined, one in the same. And although I love it that way Im trying to implement some more boundaries and turn-off time. But the fact is that I love what I do so much so working doesnt come with a burden. 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? Some of the tools have become engrained at this point. I have a morning gratefulness practice of putting my hands toward the ceiling and going over everything I am grateful for in that moment. Its really just about making new habits and setting them as priorities. I try to take 20 minutes a day for stillness in the form of meditation and breath work. I journal regularly as well. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating a plant-based diet that consists of mostly vegetables, lots of green smoothies and healthy fats. Diet has been number one, followed by yoga and meditation. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Many books along the way. Siddhartha. The Great Work of Your Life (which not-so coincidentally appeared on my door step one day). All the books I read while studying at The Institute of Holistic Nutrition. Knowledge -- Have you always been interested in the connection between wellness and sustenance? What was your path to studying Holistic Nutrition?  My interest started quite young. I ate really healthy as a kid, my favourite food growing up were carrots (?!). The trend continued as a teenager but I definitely had a lot to learn. I knew I wanted to get into nutrition in high school and chose a university school and program accordingly. I studied nutritional science for four years at the University of Guelph and thought I would become a naturopathic doctor but decided to switch directions after school. I got into a totally different line of work in fashion, where I worked for a Canadian retailer doing fashion direction! It was a really fun job but after a substantial amount of stress and awakening, I decided to pivot back into health, wellness and food. I went back to school, to the Institute of Holistic Nutrition in Toronto. -- You make your own plant cheeses and even developed a plant cheese plate for the Toronto restaurant Nota Bene! How did you come across the plant cheese-making practice and develop your own recipes? What’s your favorite cheese that you make? I learned the process to make the plant-based cheeses while studying at Matthew Kenney Culinary in California, from there its just been experimenting and playing with new flavor and consistency combinations! Thats a tough question, I really love the truffle and charcoal flavor and the freshness of the dill and chive! -- You cook plant-based dinners for groups of people, often centering the food around beautiful themes, like your Spring Equinox dinner. Can you tell us a bit more about the dinners and your approach? Its really just about getting a group together to share in a healthy meal and to show people how versatile, delicious and vibrant a plant-based meal can be. The themes often come from inspiration around the seasons, a book, or an artist. I love the idea of working with a theme for dinners to tie everything together. Fun and Inspiration -- What do you do to unwind or treat yourself? Ultimate unwinding is a weekend getaway to a cabin on a lake! Unwinding in nature is always my preference. I treat myself with a facial or going for acupuncture, reiki or to a restorative yoga class. Unwinding can be as simple as a walk. But the classic Tonya move is a back-scratch before bed. My! Favourite! -- A book/­­song/­­movie/­­piece of art to feed the soul: Book - You Are a Circle and You Are a Message Song/­­Album - This song that I wake up to each and every morning: Ik Ardas Wahe Guru by White Sun Movie - The Scent of Green Papaya by director Tran Anh Hung Piece of Art - Ronan Bouroullec drawings -- What are some of your favorite places to eat in Toronto? Awai, Dandylion, Actinolite, nutbar, Kupfert and Kim, Earth and City -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I love this! Here are some of mine: - Probiotics - Oil of oregano - Camera - 2L of water - A book - My recipe/­­poetry notebook - A good pen - A homemade trail mix - My favourite copper spoon - My Jesse Kamms - theyre comfortable and I love wearing them travelling -- Is there anyone you would like to hear from next in this interview series? Nikisha Brunson! Photos by Nathan Legiehn, Kelly Brown and Tonya Papanikolov. 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Self-Care Interview Series: Laura Wright Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Sarah Britton .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: Tonya Papanikolov appeared first on Golubka Kitchen.

Roasted Eggplant Wedges with Herbed Pistachio Millet

September 13 2017 Golubka Kitchen 

I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season. This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :) Eggplants are at their absolute tastiest right now, so this is a friendly reminder to take advantage of late summer produce while it’s abundant. There’s something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant. That shape just speaks of comfort, sort of like huge oven fries. Here it’s sprinkled with za’atar and served with delicious and warming herbed pistachio millet, quick pickled onion, as well as a classic, creamy tahini sauce. Hope you’ll give this one a try! P.S. We just heard that our power is back on, so I’m off to pack up and finally go home. Roasted Eggplant Wedges with Herbed Pistachio Millet   Print Serves: 4-6 Ingredients for the quick pickled red onion half of a red onion - thinly sliced apple cider vinegar 1 teaspoon coconut sugar (optional) for the herbed pistachio millet 1 cup millet - soaked in purified water w/­­ a splash of apple cider vinegar 1 tablespoon neutral coconut oil or ghee 1 teaspoon cumin seeds 1½ teaspoons turmeric sea salt - to taste 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint ⅓ cup pistachios - chopped for the eggplant wedges 2 medium eggplants - sliced into wedges 1 tablespoon coconut oil sea salt freshly ground black pepper zaatar for the tahini sauce 1/­­4 cup tahini 1 teaspoon maple syrup or honey ½ teaspoon sriracha (optional) pinch of sea salt freshly squeezed juice of 1 lemon 1/­­4 cup purified water Instructions to make the quick pickled red onion Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants. to make the herbed pistachio millet Drain the millet and thoroughly rinse it in a strainer. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios. to roast the eggplant wedges Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with zaatar when serving. to make the tahini sauce Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency. 3.5.3226 You might also like... Flatbread Pizza Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Cosmic Sweet Potato Chocolate Truffles Mango Curry with Fennel and Parsnip .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 Roasted Eggplant Wedges with Herbed Pistachio Millet appeared first on Golubka Kitchen.

Crispy Sweet & Sour Tofu

September 7 2017 Happy Cow veggie blog 

You can’t go wrong with sweet and sour tofu – it’s a classic crowd pleaser! And Hot For Food serves up a fabulous video tutorial for how making your very own crispy sweet and sour tofu any time you want. Guaranteed to be just as good (if not better) than what you get in the restaurants! It’s quick and easy, and your tastebuds will thank you. Check out how it’s made: Read the full recipe here. The post Crispy Sweet & Sour Tofu appeared first on The Veggie Blog.

Creamy Vegan Pesto Pasta & Cauliflower

September 5 2017 Green Kitchen Stories 

Creamy Vegan Pesto Pasta & Cauliflower Now that we are back doing more frequent recipe posts again, we also wanted to throw some super simple, everyday type dinners into the mix. Family style! The hands-down easiest dish that I (David) know (and make when I’m alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store-bought pesto with mashed avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes on top. Its a lazy dinner but the kids devour it, its super easy and most importantly QUICK. Today’s recipe is a riff on that. We are fully aware that you hardly need yet another recipe for spaghetti al pesto. But we have got a few twists that turn this simple Italian classic into a rather nutrition packed meal. And a really tasty one as well. Although our version is so far from the original that we probably never will be allowed back into our beloved Italy again ... - Try chickpea (or lentil) pasta. These new-style pastas made on chickpea or lentil flour taste good, have surprisingly pleasant texture and are more protein packed than regular pasta. If you want to use ordinary pasta, we’d recommend adding some cooked chickpeas to the dish as well. They taste great tossed with pesto. - Add avocado to your pesto. It will be much creamier, fluffier, richer and rounder. It will also be more fat, but it’s the gooood fat. If you want to make it lighter, replace half of the oil in the pesto with water. Also, use half basil and half baby spinach for a more affordable and nutrient packed pesto. - Make it vegan by adding nutritional yeast to your pesto and make a quick nut dust instead of parmesan. - Add roasted vegetables. Pesto pasta is good, but adding roasted vegetables is simply better. You get more flavors and something to actually chew on (because we all slurp spaghetti, right!?). It takes like 5 minutes to prepare one tray of roasted vegetables (oven time obviously not included), so if you have 5 minutes to spare, do it. Also, if you are smart, you’ll roast a second tray of vegetables simultaneously and you are halfway through dinner prep for tomorrow. We went with roasted cauliflower and zucchini coins this time because it was what we had at home and we know that the kids love ’em. Broccoli or parsnip or carrots would of course be just as good. - If you are not vegan and want to make a luxury version of this, try serving it with some torn burrata cheese on top. Vegan Pesto Pasta with Roasted Cauliflower & Cheesy Nut Dust Serves 4 We’ve kept this dish vegan but if you are not vegan you probably don’t have nutritional yeast at home and in that case you can just grate vegetarian parmesan or pecorino instead. The obvious shortcut here is to buy a pesto, mix it with avocado and follow the rest of the recipe. Roasted veggies 1 cauliflower 1 zucchini 2 tbsp olive oil sea salt Cheesy Nut Dust and Vegan Pesto 1/­­2 cup /­­ 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/­­3 cup /­­ 80 ml olive oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest on the side) chickpea pasta or pasta of choice, for 4 persons To serve  Lettuce or baby spinach cherry tomatoes, quartered Set the oven at 200°C /­­ 400°F. Break the cauliflower into small florets and chop the stem inte bite-size pieces. Slice the zucchini. Toss cauliflower and zucchini with a little oil and salt and spread out on a baking sheet. Roast for 25-30 minutes or until soft and golden. Meanwhile, cook the pasta according to instructions on the package (reserve a little bit of pasta water when draining) and start making cheesy nut dust and pesto. Add almonds, 2 teaspoons nutritional yeast and a large pinch sea salt to a food processor. Pulse on high speed until all nuts are mixed/­­pulverized into coarse sand/­­dust. Place half of the cheesy nut dust in a small bowl and leave the rest in the food processor for the pesto. Add 1 more teaspoon nutritional yeast, basil, spinach, olive oil, lemon juice and a little more salt. Mix until smooth, taste and adjust. This is your basic vegan pesto. Now add avocado and pulse for an even creamier pesto, you might want to add a little more lemon and olive oil at this point. Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta). Arrange the pasta on four plates, add roasted cauliflower, zucchini slices, lettuce, tomatoes and a few dollops pesto on top. Sprinkle with cheesy nut dust and a little olive oil. Enjoy! ************ PS - Here are a few other things that we have been up to recently! Some of you might remember my trip to Turkey, meeting displaced Syrian families last year? Echo and UN’s World Food Programme have made this little video from my trip and from our home here in Stockholm. I talk a bit about how similar our priorities are even though our situations are vastly different. And the importance of the support these families get from WFP to gain a sense of normality again. I don’t like hearing my own voice and I had an eye infection when we filmed this but there are lots of cute kids in the footage and the topic is very close to my heart. You can watch it here. We have also shared a week’s worth of family friendly recipes in the latest issue of Jamie Magazine which is out now (in the UK). The feature is photographed by Simon Bajada.  And we recently shot a Fridge Raider feature talking about a few of our favorite ingredients in the latest issue of Olive Magazine. Also out now (in the UK). Aaaand, we have also worked on a campaign for Swedish organic brand Kung Markatta with recipes, tips and videos focused on reducing food waste at home (only in Swedish though).  Phew, looking at it like this, I now realize why this summer felt so intense ;)

Vegan Corn Dogs

August 22 2017 Happy Cow veggie blog 

Easy Vegan Eats serves up this classic corn dog recipe in vegan form! Enjoy your childhood favorite with all the same great taste, and none of the animal products! Making corn dogs at home is easier than you think, and this video will show you how to use a cup to make sure you get the same look as a traditional corn dog. Want to stay on the healthier side? Try baking these in a muffin pan instead of frying! Either way, you’re sure to be enjoying this tasty snack in no time. Here’s how to make vegan corn dogs: Read the full recipe in the video description here.   The post Vegan Corn Dogs appeared first on The Veggie Blog.

Vegan Pad Thai

August 2 2017 Happy Cow veggie blog 

Vegan Pad Thai is a must-have in your vegan recipe arsenal! It’s a classic dish that is great as a comfort food or when you’re looking for something quick and easy to make. Peaceful Cuisine has created a beautiful recipe tutorial video for whipping up some delicious vegan Pad Thai any time you want. Here’s how it’s done: Read the full recipe in the video description here. The post Vegan Pad Thai appeared first on The Veggie Blog.

Vegan Enchiladas

July 14 2017 Happy Cow veggie blog 

Mary’s Test Kitchen has put together a super easy, vegan spin on classic enchiladas! They are loaded with protein, baked, and oil-free too. Check out the video below for how to make these yummy vegan enchiladas and then give them a try! You’ll be sure to impress your crew: Read the recipe in full here. The post Vegan Enchiladas appeared first on The Veggie Blog.

Author Kim O’Donnel Brings the Pacific Northwest to Your Table

July 10 2017 Meatless Monday 

Author Kim O’Donnel Brings the Pacific Northwest to Your TableKim ODonnel, the very first Meatless Monday blogger, discovered the wealth of vegetables and other produce in the Pacific Northwest region and compiled a new cookbook chock full of vegetarian recipes. As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. After some digging and searching, ODonnel found more vegetables available than she had bargained for and knew she had to take advantage of her local harvest for her new book. While not a strict vegetarian herself, she was excited to find that it wasnt just easy to eat vegetarian in the land of the geoduck and the Dungeness crab, it was extraordinary. In PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest, ODonnel offers up small plates, entrees, and desserts with produce from the Pacific Northwest in starring roles. Photo by Charity Burggraaf ODonnel, a longtime supporter of Meatless Monday, knew that the PNW was mostly well-known for its wild seafood offerings. But when she moved to Seattle and started visiting the local farmers markets, a cornucopia awaited her - several varieties of legumes, fiddlehead ferns, and rhubarb, plus classic late-summer and fall produce that would last through November. Fortunately for the rest of the country, many of these vegetables are available in other regions, so PNW Veg doesnt have to be PNW-exclusive. In a recent interview with The Washington Post, ODonnel says: I learned that what I think is the most esoteric or hard-to-get ingredient in the book actually does appear in other parts of the country. Is everybody going to be able to get their hands on nettles or fiddlehead ferns? No, Im aware of that. But eggplant, peppers, tomatoes, radishes -- sure. I feel like the large majority of the recipes are going to appeal to folks in different parts of the country. Using a few kitchen pantry staples and herbs, the flavor of the Pacific Northwest can easily make its way into your Meatless Monday menu! With over 100 recipes to choose from, your only challenge is settling on one! Start with ODonnels Cherry Tomato Cobbler. The post Author Kim O’Donnel Brings the Pacific Northwest to Your Table appeared first on Meatless Monday.

Berry Kombucha Float

July 9 2017 Golubka Kitchen 

Berry Kombucha Float A confession – I’ve never actually tried a classic root beer float, but if it’s anything like this kombucha float, I’m all in. It’s a recent discovery for me, and the absolute favorite, quick treat of the season in our household. I’ve been making my own kombucha for years, but took a very long break from the booch production recently, because of all the chaos that came with the kitchen renovations. I finally got the scoby and starter back in shape, and have been infusing my kombucha with strawberries, raspberries and basil for a summery flair. I thought a berry kombucha would make for a nice, probiotic alternative to root beer and decided to drop a few scoops of my favorite vanilla ice cream into a glass of it to see what happens. That first sip was so good that I had to take a quiet moment to myself and take the float down to the pool to enjoy it in the sun. The contrast of the bubbly sharpness of the kombucha and the smooth creaminess of the ice cream is heavenly. The berries and basil contribute their fresh, sunny notes, and I could imagine infusing this treat with all kinds of other fruit and berries. If you aren’t into making your own kombucha, you can just buy it (already flavored) for an express version of the float :) Lots of great weekend links below, enjoy your Sunday! 16 Personalities – this nicely designed personality test was so fun to take and the results were pretty accurate (Anya is a ‘Mediator’ /­­ Masha is an ‘Architect’) The Savvy Cook – Izzy Hossack’s new budget vegetarian cookbook looks amazing Stasher Reusable Food Bags – I use ziplock bags a whole lot, and even though I tend to reuse them a few times, I don’t feel great about storing my food in plastic, not to mention eventually throwing the plastic away. Putting an end to that with these reusable, food grade silicone storage bags that are freezer/­­dishwasher safe. Self Care: Routines for Busy People – an interview with the founders of CAP Beauty The Vegan Argument (Made by a Non-Vegan) Sans Ceuticals Journal – even though I’ve never tried this brand’s products, I love the interviews and recipes over at their journal. Pyramid Crudité – tempted to cut all of my veggies this way from now on :p Raspberry Tomato Yogurt Pops?! – what a great idea Loungewear Dress – I want one in every color A Quick Interview With Me on The Plus Berry Kombucha Float   Print Serves: 2 Ingredients handful of mixed organic strawberries and raspberries, plus more for serving - sliced for strawberries handful of basil leaves - rubbed between your hands to bruise 3-4 cups plain kombucha a few scoops of vanilla ice cream (I used Coconut Bliss non-dairy) Instructions Place the berries and basil in a bottle or jar and muddle with the back of wooden spoon. Add the kombucha, cover and place in the refrigerator for about 24 hours. Distribute the kombucha between two glasses and drop a few ice-cream scoops inside each glass. Add more berries, if desired, and enjoy immediately. If using store-bought flavored kombucha, distribute the berries and basil between two glasses and muddle with the back of a wooden spoon. Add the chilled kombucha to the glasses and drop a few ice-cream scoops inside each glass. Enjoy right away. 3.5.3226 You might also like... Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Double Chocolate Layer Cake and a Giveaway .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 Berry Kombucha Float appeared first on Golubka Kitchen.

Vegan NY Style Bagels And “Lox”

July 6 2017 Happy Cow veggie blog 

We are super excited about this recipe video by Carrots And Flowers that has geniusly veganized the classic NY style bagel and lox! And of course, it also includes a vegan schmear to complete the dish. How exactly does one make vegan lox? It’s easier than you think! Check out the video below to see what plant-based ingredients come together to make a delicious cream cheese style spread, and smokey “lox”. You might be surprised! Read the full recipe here. The post Vegan NY Style Bagels And “Lox” appeared first on The Veggie Blog.

Le Botaniste – New York City

July 3 2017 Happy Cow veggie blog 

A beauty-salon for you insides. We are a plant-based organic food & natural wine bar. – Le Botaniste The beautiful logo & website caught my attention... So this place was high on my list of places to visit in New York. And the reality was even so much better than I thought. image via Le Botaniste Le Botaniste is a botanical-based, apothecary-inspired restaurant. It is created by Le Pain Quotidiens Founder & Chief Creative Officer, Alain Coumont, and he knows a thing or two about good food and good restaurants. The restaurant looks like a classic apothecary including glass tincture bottles and white lab coats. image via Le Botaniste The menu is 100% organic and entirely botanical, which means there are no animal products used on-site. The seasonally changing menu features chef-designed prescriptions such as the Tibetan Mama: a savory combination of brown rice, peanut curry sauce, steamed greens and spicy kimchi, and the Dirty Noodle Soup: with velvety tofu, steamed leeks, garlic and spicy ginger. Hearty specialty soups and fresh juices rotate daily. image via Le Botaniste The menu also encourages DIY meal-building, allowing guests to design their own hot or cold entree from the many bases, spreads and toppings available. […] The post Le Botaniste – New York City appeared first on The Veggie Blog.


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