lemon - vegetarian recipes

Try it! You will enjoy it!

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Vermicelli custard recipe | semiya custard falooda | sevai custard










lemon vegetarian recipes

Light and Fresh Lemon Tiramis?

June 25 2020 seitan is my motor 

Light and Fresh Lemon Tiramis?This lemon tiramis? is a fresh and light variation of my Best Vegan Tiramis?. Its an elegant dessert and easier to make than you might think. A great alternative to cake, especially if you are not a fan of buttercream. All parts of the recipe are made from scratch and there arent any complicated ingredients involved. The post Light and Fresh Lemon Tiramis? appeared first on seitan is my motor.

Potato, Lentil, and Zucchini Salad

June 24 2020 Golubka Kitchen 

Potato, Lentil, and Zucchini Salad We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable for the beach or picnics, and the recipe is easy to change according to what we have on hand. Today’s recipe has been our favorite version as of late. I love adding French lentils to a potato salad to make it more satiating/­­into a complete meal if needed, plus their flavor and texture is great. Another thing I like to include is a green vegetable: asparagus, green beans, or zucchini like in this recipe. For the dressing, I think that a mustardy vinaigrette is always a great move for most potato dishes, and we make a simple one for this salad. Hope you’ll give this version a try this summer! Potato, Lentil, and Zucchini Salad   Print Serves: 4-6 Ingredients ½ cup French lentils sea salt 1½ lbs yellow baby potatoes or fingerling potatoes - halved or quartered 1 medium zucchini - sliced into half moons 1 shallot - minced 1½ tablespoons Dijon mustard (or half Dijon and half grainy mustard) zest and juice from 1 lemon 2 teaspoons red wine vinegar freshly ground black pepper 3 tablespoons olive oil a few large handfuls of dill and/­­or other herbs of choice - chopped Instructions Add the lentils to a medium saucepan, cover them with about 1 inch of water and salt well. Bring to a boil over high heat, reduce to a simmer and simmer for 15-20 minutes, or until tender but not mushy. Add the potatoes to a soup pot, cover with water, salt well, and bring to a boil over high heat. Boil the potatoes for 15-20 minutes, until tender. Add the zucchini to the pot with the potatoes at about the last 3 minutes of cooking, to quickly blanch it. Drain the lentils and potatoes/­­zucchini once cooked (you can drain everything into one colander). While the lentils and potatoes are cooking, prepare a big bowl for the potato salad. In the bottom of the bowl, combine the shallot, mustard, lemon zest and juice, vinegar, a generous pinch of salt, and plenty of black pepper, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and pepper and adjust if needed. Add the drained lentils, potatoes, and zucchini to the bowl with the dressing and mix to combine. Let cool for a few minutes, then mix in the herbs. Serve right away or refrigerate in an airtight container until ready to serve. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Potato, Lentil, and Zucchini Salad appeared first on Golubka Kitchen.

Zucchini and Herb Hummus

June 17 2020 Golubka Kitchen 

Zucchini and Herb Hummus There is a stand at the local St. Petersburg farmer’s market that sells the most delicious hummus. I got to talking with the owner one day, and she pointed out that the hummus is made without chickpeas, which I myself didn’t notice when trying a sample. She makes it this way is because of a legume intolerance and uses zucchini in place of chickpeas. The zucchini gives the dip that creamy texture and fairly neutral flavor that usually comes from the chickpeas. With the addition of tahini and lemon juice, the ingredient swap is almost unnoticeable. I thought it would be fun to try making a version of that hummus at home, and to share the recipe here. This dip is so fresh. It’s packed with herbs, and the zucchini makes it light and fluffy. Hope you’ll give it a try this summer. Also, if you’re looking for an easy recipe for crackers to go with this hummus, this one is great. P.S. Thank you so much for your support on our new weeknight recipe ebook! In case you missed it, you can check it out/­­purchase here. Zucchini and Herb Hummus   Print Serves: about 3 cups Ingredients 3 medium-large zucchini - halved lengthwise 2 teaspoons olive oil, plus more for drizzling the zucchini sea salt freshly ground black pepper ¼ cup tahini zest and juice from 1 large lemon 3 cloves garlic - roughly chopped a few large handfuls fresh herbs (dill, parsley, basil, etc.) Instructions Preheat the oven to 400° F (200° C). Put the zucchini on a parchment-covered baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the zucchini for 30-35 minutes, until knife-tender. Let cool for at least 15 minutes. In a food processor, combine the roasted zucchini, olive oil, tahini, lemon zest and juice, garlic, herbs, sea salt, and black pepper to taste. Process until smooth. Taste for salt and pepper and adjust if needed. Transfer the hummus to a sealable container and let cool in the refrigerator for at least an hour before enjoying. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Zucchini and Herb Hummus appeared first on Golubka Kitchen.

Two-Bean Nachos

June 16 2020 Robin Robertson's Global Vegan Kitchen 

Two-Bean Nachos In less than two months, The Plant Protein Revolution will be here!  I can’t wait for this book to come out as a response  to that perennial question “Where do you get your protein?” To give you a sneak peek, I’m sharing one of my favorite recipes from the book, Two-Bean Nachos. I love nachos because they are easy to make and fun to eat, not to mention delicious.  This recipe is all that and more — with 17 grams of protein per serving.  Make the cheesy sauce in advance and the nachos will come together in minutes. BONUS! The book is available now for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Now let’s dig into some nachos…. Two-Bean Nachos - 1 3/­­4 cups Easy Cheesy Sauce (recipe follows), kept warm - 1 (12-ounce [340 g]) bag whole-grain tortilla chips - 11/­­2 cups (355 g) cooked black beans, or 1 (15-ounce [425 g]) can, rinsed and drained - 11/­­2 cups (354 g) cooked dark red kidney beans, or 1 (15-ounce [425 g]) can, rinsed and drained - 1 large ripe tomato, diced - 1/­­2 cup (80 g) chopped red onion or scallions, white and green parts - 1/­­4 cup (60 ml) chopped pickled jalape?os - 1/­­4 cup (15 g) chopped fresh cilantro (optional) - 2 tablespoons (14 g) hulled hemp seeds - 1 ripe Hass avocado, peeled, pitted, and diced - 1 tablespoon (15 ml) fresh lime juice - Sea salt Prepare the sauce and keep it warm. Preheat the oven to 350°F (180°C). Spread the tortilla chips in a single layer on a large rimmed baking sheet and bake until the chips are crisp and warm, about 5 minutes. Remove the baking sheet from the oven. Sprinkle the black beans evenly over the chips, followed by the red kidney beans, tomato, onion, jalape?os, cilantro, if using, and the hemp seeds. In a small bowl, toss the avocado with the lime juice and season with salt. Top the nachos with the avocado, then drizzle the warmed cheesy sauce over the nachos and serve immediately. This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press.   Easy Cheesy Sauce Makes 1 3/­­4 cups (415 ml) This creamy golden sauce is rich and full of flavorful protein-rich goodness. I use it to drizzle over nachos and as a topping for baked potatoes, roasted vegetables, and enchiladas. -  - 11/­­4 cups (38 g) raw cashews, soaked in hot water for 30 minutes, then well-drained - 1/­­3 cup (21 g) nutritional yeast - 2 tablespoons (30 ml) jarred roasted red pepper, drained and blotted dry - 1 tablespoon (15 ml) rice vinegar - 1 tablespoon (15 ml) fresh lemon juice - 2 teaspoons white miso paste - 1 teaspoon sea salt - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon prepared yellow mustard - 1/­­4 teaspoon ground turmeric - 1 cup (235 ml) plain unsweetened plant milk, plus more as needed Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides, as needed. The sauce is now ready to use in recipes.  Use as is, or heat gently in a saucepan for a minute or two, stirring in a little more milk, if needed, for a thinner sauce. The post Two-Bean Nachos appeared first on Robin Robertson.

Modern Love Mac & Shews

June 4 2020 Isa Chandra Moskowitz 

Modern Love Mac & Shews Modern Love Community Cookzine! Photo by Isa Chandra. Art by Jason Meyer. Click image to buy! It’s our world famous Mac & Shews! With a few caveats. Firstly, this recipe has basically been on the internet for a while now. Also, this isn’t the EXACT recipe Modern Love uses. It’s simplified for home cooks. But it certainly gets the job done when you’re away from Brooklyn or Omaha and need your fix. And finally, this isn’t a regular blog post but, then again, these aren’t regular blog times. Now I don’t want to make this recipe intro too long because I know that twitter HATES that. But! I need to tell you about Modern Love Community Cookzine. Well, what happened was, my restaurant — Modern Love Brooklyn — closed at the beginning of the pandemic. We thought we would be done for good. It was heartbreaking, but I have my health and my cats, so ok. I have a lot to be grateful for. Then, after a few weeks, my business partner and I realized we have this empty restaurant. It’s still not safe enough to open. But, we thought, let’s get people their jobs back in as safe a way as possible, AND help the community on top of that. Let’s cook amazing, free (or dirt cheap) meals. Modern Love Community Meals was born. On top of feeding hundreds of people a week, we also decided, hey, let’s do a Community Cookbook, that seems to be the thing! Easy. No prob. So we started this CookZINE (zine, because I am punk) and gathered together some of the city’s best chefs to give us tips, stories and recipes. So now, here we are, and I’m asking you to please buy it. BUT WHY SHOULD I BUY IT?!!? Because it will help fund our Community Meals project. And it will help get the restaurant back open. And so we kinda need you to! BUT I DON’T WANT TO HELP YOU! Ok we know no one is actually saying that. But in addition to helping us you get all those amazing tips, stories and recipes we mentioned! What a deal. And you can spend anywhere from $5 to $50 to support us. In turn, we will continue to support the community. And be able to open our doors safely for pickup. STILL NOT CONVINCED? OR READY TO BUY NOW? Look at some of the gorgeous art! This is by Erica Rosey, for a section called Menuhoods, where a chef creates menus for the neighborhood they’re from. This is Greenpoint. (Also featured: Crown Heights and Sheepshead Bay.) Greenpoint, by Erica Rose Levine OK. That’s the pitch. Thanks for listening! I hope you enjoy the recipe and the zine and we can’t wait to feed you again! OH PS, here is the link to buy one. Recipes Notes ~ If you don’t have a high speed blender, do not despair. Just soak the cashews for at least 2 hours (preferably overnight) and proceed with your regular old blender. You can also boil them for 20 minutes if you are super short on time and didn’t plan ahead. ~ We use home roasted red pepper at the restaurant, but you can totally use one from a jar. But if you wanna’ try it, homemade is way better. I won’t write the directions here, just google it. Ingredients 1 pound macaroni 1 cup whole unroasted cashews 1 cup vegetable broth 1 roasted red pepper, chopped 1/­­4 cup nutritional yeast flakes 1/­­4 teaspoon turmeric 1 tablespoon fresh lemon juice 1 tablespoon chickpea miso 1 tablespoon onion powder 1/­­4 teaspoon salt Directions 1 – Bring 6 quarts of salted water to a boil in a large pot for the macaroni. 2 – While the water is coming to a boil, make the sauce. Place all sauce ingredients in a high-speed blender (see recipe note if you don’t have one) and blend until completely smooth. This can take anywhere from a minute to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula from time to time. 3 – Once water is boiling, cook pasta. Drain pasta in a large colander and add immediately back to the pot. It should still be piping hot and wet with pasta water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to get the sauce creamy and awesome and clinging to the pasta. 4 – Add the sauce to the pasta pot and use the rubber spatula to mix. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning.

New Ebook: Weeknight Magic Vol. 1

May 27 2020 Golubka Kitchen 

New Ebook: Weeknight Magic Vol. 1 Our new ebook is here! It’s a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of the meals within. We’ve been working on this project since last summer, and it’s so exciting to finally share it with you. We spent a lot of time putting every recipe through a weeknight filter, streamlining the ingredients and techniques and much as possible without sacrificing flavor. We are in love with every recipe, and we hope that they’ll bring some ease and joy to your weeknight dinners and beyond. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. Click Here to Buy Recipe Index *all recipes are vegan and can be gluten-free if needed - Staple Red Lentils with Crispy Coconut and Chili Oil - Creamy Tomato Pasta - Baked Tofu with Crispy Kale - Cauliflower, Tomato and Chickpea Stew - Portobello and Red Lentil Bolognese - Sweet Potato Nachos - Cauliflower Caesar Salad with Chickpea Croutons - Weeknight Chili - Zucchini Mac & Cheese - Zaatar-Roasted Vegetables and Chickpeas with Tahini Sauce - Saag Tofu - Quinoa Pilaf with Lemony Green Beans - Cold Nut Butter Noodles - Maple-Mustard Baked Tempeh and Broccoli Bowls - Brothy Coconut Turmeric Noodles - Ratatouille-ish Summer Stew - Creamy Polenta with Smoky Mushrooms and Chickpeas - The Coziest Rice and Beans - Braised Lentils with Mushrooms, Leeks and Potatoes - Minestrone with Rosemary Walnuts - Coconut Rice - Coconut Bacon - Knife Salsa Verde - Cashew Crema - Cheesy Cashew Dust Click Here to Buy The post New Ebook: Weeknight Magic Vol. 1 appeared first on Golubka Kitchen.

The Plant Protein Revolution Cookbook

May 19 2020 Robin Robertson's Global Vegan Kitchen 

The Plant Protein Revolution Cookbook Im very happy to announce that my new cookbook, The Plant Protein Revolution Cookbook, launches in less than three months. And the timing couldn’t be better as more people than ever are moving away from eating animals. If you’re new to a plant-based diet (or even if you’re not) chances are you’ll be asked the same question I’ve been asked since going vegan over thirty years ago: Where do you get your protein? The short answer, of course, is From plants! A longer answer (along with 85 delicious protein-packed recipes) can be found in The Plant Protein Revolution Cookbook.  The recipes in this book provide maximum plant-based protein, along with all the other nutrients that plant foods contain. The book also contains lots of helpful information and charts along with stunning photos by Jackie Sobon. THere are recipes for everything from appetizers to desserts, including: - Two Bean Nachos - Rainbow Salad with Lemon Chia Dressing - Bean and Beet Burgers - Plant-Powered Club Sandwiches - Tacos with Creamy Sriracha-Lime Slaw - Tofu Ramen Bowls - Super Shepherds Pie - Pasta and White Beans with Spinach-Walnut Pesto - Chickpea Piccata with Mushrooms - Indonesian Noodles with Tempeh - Super Frittata - Everything Avocado Toast with White Beans and Roasted Tomatoes - Blueberry Chia Pudding - Chocolate-Kissed Peanut Butter Pie BONUS! The book is available not for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Soon, when someone asks how I get my protein, I can give them a copy of The Plant Protein Revolution Cookbook and say, I get my protein from plants. Dont you? The post The Plant Protein Revolution Cookbook appeared first on Robin Robertson.

Lemon-Dill White Bean & Potato Soup

May 13 2020 Golubka Kitchen 

Lemon-Dill White Bean & Potato Soup Coming to you with a recipe that feels simultaneously springy and warming. Spring here in the Northeast has been on the chillier side, and smoothies and big, raw salad lunches feel pretty far away. We’re still eating lots of soups/­­stews, and not hesitating to turn on the oven to roast vegetables. We’re also going through a BIG dill obsession in our household. It’s just such a unique herb, perfect at brightening up whatever dish it touches. We’ve been having tons of it in the form of lemony herb oil, served with creamy white beans, and also in potato salads. This soup is a compilation of all those flavor favorites in one bowl of coziness. All the ingredients in this soup are pretty straightforward. We start building flavor with a standard trio of onion (or leeks), celery, and carrots, followed by some spices, garlic and salt. We cook the white beans and potatoes in broth, until the potatoes are tender, and then blend half the soup for a creamy but slightly chunky texture. We finish it off with lots of fresh lemon juice and zest, and tons of dill. So simple and satisfying! Hope you and yours are well :) Lemon-Dill White Bean & Potato Soup   Print Serves: 4-6 Ingredients olive oil or avocado oil 1 yellow onion - diced finely, or 2 sliced leeks (white parts only) 1 medium carrot - diced finely 2 stalks celery - diced finely sea salt 4 garlic cloves - minced freshly ground black pepper ½-1 teaspoon red pepper flakes, plus more for garnishing 1½ teaspoons ground coriander 4 medium yellow potatoes or new potatoes (about 1lb) - cut into ½ chunks 2 cups cooked white beans (or 1 15 oz can) 6 cups vegetable broth 1 tablespoon white/­­mild miso a few large handfuls baby spinach (optional) zest from 2 lemons scant ¼ cup lemon juice (from about 2 medium lemons), plus more for garnishing 1 small bunch dill (about ⅓ cup packed) - stemmed and chopped, plus more for garnishing Instructions Warm a soup pot over medium heat and add a generous pour of oil once the pot is hot. Add the onion/­­leeks, carrot, celery, and a pinch of salt. Sauté over medium-low heat for about 15 minutes, or until the onion is translucent and the other vegetables are soft. Add the garlic, black pepper and red pepper flakes to taste, and coriander. Cook for about another 30 seconds, until the garlic is fragrant. Add the potatoes and another generous pinch of salt, mix to coat the potatoes. Add the beans and vegetable broth, mix, cover, and bring to a simmer. Simmer, covered, for 20 minutes, or until the potatoes are just tender. Transfer about half the soup to an upright blender, along with the miso, and blend until just smooth. You can also do this with an immersion blender, leaving some of the soup chunky. Return the blended soup to the pot. Mix and taste for salt/­­pepper, adjust if needed. Turn off the heat, wilt in the spinach, if using, and mix in the lemon zest, juice, and dill. Serve the soup warm, garnished with lemon wedges, more dill, and red pepper flakes. Notes - Dill stems are really easy to strip with a quick motion like you would do when stemming kale. This saves a lot of time! - The flavor and acidity of fresh lemon juice dissipates quite quickly, so I recommend serving any leftovers with more squeezes of lemon juice in each bowl. 3.5.3226 The post Lemon-Dill White Bean & Potato Soup appeared first on Golubka Kitchen.

Versatile Fennel Salad

May 6 2020 Golubka Kitchen 

Versatile Fennel Salad The first warm spring days always have me craving fresh, raw, crunchy produce that I tend to overlook when it’s cold outside. Fennel is probably my number one vegetable in that category, so we’ve been having a lot of fennel salads, which got me thinking about fennel’s practicality. It tends to be sturdier and last longer than delicate salad greens, so even if you don’t have greens, you can still make a bomb salad with a bulb of fennel. This version is incredibly delicious and so much greater than the sum of its parts, plus it can be customized endlessly. The bulk of this salad is made up of melt-in-your-mouth wisps of fennel (achieved easily with a mandoline) and white beans (making for a beautiful, monochrome plate). There is a ‘cheesy,’ peppery cashew dust that gets stirred throughout and sprinkled on top of the salad, bringing some subtle umami and fattiness that usually comes in the form of grated cheese. The dressing is simple – zesty and garlicky, made with ingredients you likely have in your pantry. To customize, you can use other kinds of beans, or add in delicate greens like arugula or herbs, and/­­or citrus segments. Rustic, homemade croutons would also be really good in this salad. You can experiment endlessly. Hope you’ll give it a try! Versatile Fennel Salad   Print Serves: 2 Ingredients 1 clove garlic - grated or minced 1 tablespoon red wine vinegar pinch red pepper flakes zest of 1 lemon juice of half a lemon 1 tablespoon olive oil sea salt scant ¼ cup cashews ½ teaspoon nutritional yeast freshly ground black pepper 1 large fennel bulb (or 2 small) - stems cut off, fronds reserved ½ cup cooked white beans Instructions Combine the garlic, vinegar, red pepper flakes, lemon zest, and lemon juice in the bottom of a salad bowl, whisk to combine. Stream in the olive oil while whisking, until emulsified. Add a generous pinch of salt to taste and adjust if needed. Set aside. Grind the cashews in a mortar and pestle until mostly fine. Add the nutritional yeast, a generous amount of both black pepper and salt right to the mortar bowl, and mix to combine. Place the fennel on a mandoline stem side down, root facing up (see photo) and slice very thinly right into the bowl with the dressing. Cut the fennel in half through the root if it doesnt fit on your mandoline and proceed to slicing. Avoid the tough core by rotating the fennel when slicing, at the end. Add the white beans, reserved fennel fronds, and about half of the cashew dust to the bowl, and mix to combine. Serve right away, finished with more cashew dust. Notes To customize this recipe, you can use other kinds of beans, or add in delicate greens like arugula or herbs, and/­­or citrus segments. Rustic, homemade croutons would also be really good here. 3.5.3226 The post Versatile Fennel Salad appeared first on Golubka Kitchen.

Cauliflower Hummus Burgers with Mint Tzatziki

May 4 2020 Oh My Veggies 

You read the title right: Cauliflower Hummus Burgers with Mint Tzatziki. I finally made a veggie burger recipe for the blog. But they’re not burger-y burgers. They’re hummus burgers. I wanted something with the flavors of hummus, in burger form. And because I like a little texture in my burgers, I didn’t want to use actual hummus. So instead, I smashed some chickpeas and cauliflower together with tahini, lemon juice, garlic and olive oil. The first time I made this, I did it without the cauliflower and it just didn’t work out. The burgers needed a little more moisture, so I thought I’d experiment by adding steamed cauliflower the next time around. The cauliflower doesn’t take away from the hummus flavor, but it makes the burgers less crumbly and adds some veggie goodness to the patties. I should mention, these burgers aren’t really made for grilling. Most veggie burgers are either cooked in a skillet, on a grill (indoor or outdoor), or baked in the oven. I pretty much hate doing them in the skillet and avoid it at all costs--they seem to end up greasy and fall apart on me. Grilling works for some burgers, but not others (again, […]

Vegan Thai Asparagus Stir-Fry

May 4 2020 VegKitchen 

Vegan Thai Asparagus Stir-Fry Tender asparagus is a welcome sign of spring, and Thai seasonings--including lemongrass, if you can find some--provide a wonderful way to enjoy them. Celebrate spring by making this recipe for Thai-seasoned asparagus. This healthy stir-fry is vegan, so it’s a snack or appetizer that everyone can enjoy! The post Vegan Thai Asparagus Stir-Fry appeared first on VegKitchen.

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

May 4 2020 Meatless Monday 

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

Punjabi Samosa

April 29 2020 Manjula's kitchen 

Punjabi Samosa (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Samosa Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite! This recipe will serve 4. Course Appetizer Cuisine Indian Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 people IngredientsFor Crust1 cup all-purpose flour plain flour, maida 1 Tbsp fine sooji samolina 1/­­2 tsp salt 1 1/­­2 Tbsp oil 2 drops of lemon juice 1/­­4 cup water Adjust as needed For the Filling3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups 1/­­2 cup green peas I am using frozen peas 1 1/­­2 Tbsp oil 1 tsp cumin seeds jeera 1 Tbsp coriander powder dhania 1 Tbsp green chilies chopped 2 Tbsp cilantro chopped, hara dhania 1/­­4 tsp red chili powder 1/­­2 tsp garam masala 1 tsp mango powder amchoor 1 tsp salt InstructionsMaking the DoughMix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes. Making the FillingHeat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender. Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste. Let the filling cool to room temperature. Making SamosaTake 2 Tbsps of water and keep aside. Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half. Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas. Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly. Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy. NotesTips - Do not over boil the potatoes. - Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. - Drain immediately and keep aside until cool off. - If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth. You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori Suggestions - Samosa can be prepared ahead of time and can be freeze for a month. - Before freezing, fry them enough until samosa changes the color to light gold brown. - After samosas are on room temperature bag them in zip lock bags and freeze them. - To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying. The post Punjabi Samosa appeared first on Manjula's Kitchen.

Lightly Sweetened Sparkling Meyer Lemonade

April 24 2020 Oh My Veggies 

This Lightly Sweetened Sparkling Meyer Lemonade is bright, tart, and effervescent. It’s impossible to be in a funky mood when you’re drinking sparkling lemonade. Impossible! Use this recipe to make yourself a tall glass of sunshine on a summer day or a day that you just need a reason to smile.

Creamy Vegan Lemon Pasta with Asparagus

June 10 2020 Golubka Kitchen 

Creamy Vegan Lemon Pasta with Asparagus Coming to you with this creamy, lemony pasta that’s under 10 ingredients and presents a really delicious way to eat a lot of asparagus. I have to admit that asparagus is not my favorite vegetable, but I still eat tons of it in the spring because the mission here is to learn to love and take full advantage of all vegetables in season. I do find asparagus to be truly enjoyable in this pasta – it’s hard not to when it’s framed by carbs and a rich, creamy sauce. This dish comes together pretty quickly. We whip up a simple lemony cashew sauce in the blender and blanch the asparagus together with the pasta, then mix it all together and serve. The brightness and acidity of the lemon punctuates the richness of the sauce and gives the whole thing a sunny feel. Hope you’ll give it a try! Creamy Vegan Lemon Pasta with Asparagus   Print Serves: 4 Ingredients ½ cup raw cashews sea salt 1 clove garlic - roughly chopped zest and juice from 1 large lemon 2 teaspoons nutritional yeast freshly ground black pepper pinch red pepper flakes (optional) 12 oz spaghetti or other pasta of choice about 13 oz asparagus - tough ends snapped, cut into 2-inch pieces basil or parsley - for garnishing (optional) Instructions Soak the cashews in hot water for at least 15 minutes. Set a large pot of well-salted water to boil. In an upright blender, combine the drained cashews with ¾ cup water, garlic, lemon zest (reserve some for garnishing), lemon juice, nutritional yeast, pepper, red pepper flakes if using, and a generous pinch of salt. Blend until very smooth. Taste for salt and adjust if needed, the sauce should be fairly salty. Cook the pasta in the prepared pot until al dente, according to the time on the package. Add the asparagus to the pot at the last 3 minutes of cooking the pasta, to blanch. Reserve 1½ cups of the starchy pasta water before draining the pasta. Drain the asparagus and pasta and return both to the pot. Pour the cashew sauce over the pasta, along with a generous splash of the reserved pasta water, mix well to combine. Add more pasta water as needed, until you have a nice saucy consistency. Serve right away, garnished with the reserved lemon zest and herbs, if using. 3.5.3226 The post Creamy Vegan Lemon Pasta with Asparagus appeared first on Golubka Kitchen.

Spring Berry Salad with Lemon Verbena Vinaigrette

June 1 2020 Oh My Veggies 

This light salad recipe is made with fresh spring berries and a lemon verbena vinaigrette. It’s the perfect way to use lemon verbena from the garden! All I Want is Salad We got back from Georgia on Monday night and I’m now ready for my next vacation. I think after you travel, you’re supposed to feel well-rested and satisfied, but traveling only makes me want to travel more. I spent most of the car ride home Googling hotels in Hawaii and the cost of airfare to the Florida Keys. So I guess I haven’t had my fill of travel this summer. But I did leave Georgia with my fill of fabulous desserts, courtesy of my Aunt Darlene. (You’re watching her on The American Baking Competition, right?!) She made mini-cheesecakes and gorgeous stenciled cookies and brownies topped with gold leaf for my cousin’s wedding. Oh, and there was cake too, of course. And then the next day, we got to eat the rejects--more cookies, more brownies, and orange blossom macarons. So! Much! Food! Bingeing on sweets is always the best motivation for getting back on track with my diet. When we were leaving Savannah, I told Chris that all I wanted […]

High-Vibe Condiment Classics

May 23 2020 My New Roots 

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

Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy

May 17 2020 Vegan Richa 

Lemon & Poppy Seed Vegan Baked Oatmeal – HealthyFor a Healthy Baked Oatmeal Recipe that tastes like a lemon and poppy seed muffin, look no further than this gluten-free and vegan Lemon Poppy Seed Oatmeal. Jump to Recipe This Healthy Vegan Baked Oatmeal is a comforting and cozy start to the day – and guess what? It tastes like a Lemon and Poppy Seed Muffin. The type of muffin that reminds us of road trips, picnics, bake sales, and all kinds of light-hearted springtime fun, or is that just me? I used to be all about that bowl of steaming porridge oats in the morning….. lol nope that was not me, I never liked oats! Until I discovered the beauty of baked oatmeal. Since I started making baked oatmeal, Ive fallen in love with the cakey texture and I LOVE  how you can make a big casserole dish in advance and portion it out for a healthy vegan breakfast all week long. Plus you get to play around with so many fun and seasonal flavor options.  Have you tried my PB&J Baked Oatmeal, my Pumpkin Baked Oatmeal or Banana Bread Baked Oatmeal. Bookmark them, oatmeal lovers, and thank me later. Anyways, this is a one-casserole recipe and it is super simple to make – even on a weekday, though I like to prepare it on Sundays to take the edge off Monday mornings! It takes just minutes to put together. Then bake, slice, and serve warm or cold! Continue reading: Lemon & Poppy Seed Vegan Baked Oatmeal – HealthyThe post Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy appeared first on Vegan Richa.

Chana Masala Kale Bowl

May 11 2020 Meatless Monday 

The seasoned chickpea dish chana masala, while traditionally meatless, gets a new twist in this recipe. Served over a kale alongside shredded beets and sunflower seeds, it’s part salad, part curry and totally delicious. This recipe comes to us from Alexandra of The New Baguette. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4. For the chana masala: - 1 tablespoon organic canola oil - 2 medium onions, diced - 2 teaspoons grated ginger - 1 clove garlic, grated - 1 hot green chili pepper, minced - 1 tablespoon ground coriander - 2 teaspoons ground cumin - 2 teaspoons cumin seeds, toasted - 2 teaspoons paprika - 1 teaspoon ground turmeric - 1 teaspoon garam masala - 1/­­4 teaspoon cayenne pepper - 1 15-ounce can whole tomatoes with their juices, finely diced - 2/­­3 cup water - 4 cups cooked chickpeas OR 2 15-ounce cans chickpeas, drained and rinsed - 1/­­2 teaspoon salt - Juice of 1 lemon (about 2 tablespoons) For the bowl: - 1 teaspoon grated ginger - 1 garlic clove, grated - 2 teaspoons lemon juice - 1 tablespoon sunflower OR extra virgin olive oil - 1/­­2 teaspoon sea salt - 3/­­4 large bunch curly kale, stemmed, and torn into bite-size pieces - 1 large beet, peeled, and shredded/­­spiralized - 1/­­4 cup hulled sunflower seeds, toasted To make the chana masala: Heat oil in a large skillet over medium heat. Add onion, garlic, ginger and pepper and sauté until browned, about 5 minutes. Turn heat down to medium-low and add the spices. Cook for 1 minute. Then add tomatoes with their juices, scraping up any bits that have stuck to the bottom of the skillet. Add water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice. To make bowls and assemble: In a small bowl, whisk together ginger, garlic, lemon juice, oil and salt. In a large bowl, massage kale with ginger dressing for 1 minute, until kale has softened and wilted a little. To serve, divide kale among 4 bowls, top with shredded beets, chana masala and sunflower seeds. Do ahead: The chana masala, dressing and vegetables may be prepared separately and kept in the fridge for up to 4 days. The post Chana Masala Kale Bowl appeared first on Meatless Monday.

Kale Caesar With Brussel Sprout Croutons

May 5 2020 Isa Chandra Moskowitz 

Kale Caesar With Brussel Sprout Croutons Serves 4 Caesar is the mother of all salads, vegan or not. But especially vegan! Who can deny a briny, lemony, creamy, garlicky dressing? I think the reason that Kale Caesars in particular are so popular (besides the fact that it sounds like hail, Caesar I suppose), is that the acidic dressing really breaks down the kales mask of toughness, revealing its true, velvetty nature. It still retains its crunch and heartiness but after the massage its, well, relaxed a bit! This dressing uses nori as a seasoning, adding that ocean flavor to the mix. I love roasted Brussels instead as croutons, for their toasty crunch. If youd like to add protein, toss in some chickpeas or top with tempeh or tofu, a chickpea cutlet or even some storebought fake chickn sliced up. Avocado, of course, never hurts either.  This is originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money. Recipes Notes ~ Lacinato kale is my fave for salads because its at once crunchy and a little more delicate than other kale varieties. But use what you got! ~ And yeah you can totally just use this dressing on romaine, too. Like, duh, why not. Just skip the massaging part ~ If you dont have a highspeed blender like viamix or blendtec, you can make this using a regular blender. Soak cashews them overnight first, or, if you dont have that kind of time, boil in water for 30 min and drain. You will have to scrape down the sides with a rubber spatula and give your blender a rest from time to time, and it could take like 5 minutes to get it totally smooth. Just be patient. Ingredients For the brussels: 1 lb brussels, quartered 2 to 3 tablespoons olive oil 1/­­2 teaspoon salt For the dressing: 3 cloves garlic 1 cup whole unroasted cashews 1/­­2 sheet nori, torn to pieces 1/­­4 cup tablespoons nutritional yeast 3/­­4 cup water 1/­­4 cup fresh lemon juice 1 tsp whole grain dijon mustard 3/­­4 teaspoon salt Several dashes fresh black pepper For the salad: 1 lb lacinato kale, rough stems removed, torn into 2 inch pieces or so Optional: Roasted pepitas or sunflower kernels for garnish Sliced lemon for squeezing Directions 1 – Preheat the oven to 425 F for the brussels. Line a large baking sheet with parchment paper and set aside.  2 – Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 15 minutes, until lightly browned. No need to flip them, just let em roast. 3 – Make the dressing. Place garlic in a high-speed blender and pulse to chop up. Add remaining ingredients and blend until completely smooth, about a minute, scraping down the sides with a rubber spatula every now and again.  4 – Pour about 3/­­4 of the dressing into a large mixing bowl. Add the kale and massage it into the dressing for about a minute. Dont be afraid to really get in there like youre kneading dough.  5 – Top with roasted brussels and drizzle on more dressing. Finish with seeds, a little extra black pepper and serve with a lemon!

Recipe | Cauliflower Hummus Burgers with Mint Tzatziki

May 4 2020 Oh My Veggies 

I finally made some veggie burgers for the blog. But they’re not burger-y burgers. They’re hummus burgers. I wanted something with the flavors of hummus, in burger form. And because I like a little texture in my burgers, I didn’t want to use actual hummus. So instead, I smashed some chickpeas and cauliflower together with tahini, lemon juice, garlic and olive oil. The first time I made this, I did it without the cauliflower and it just didn’t work out. The burgers needed a little more moisture, so I thought I’d experiment by adding steamed cauliflower the next time around. The cauliflower doesn’t take away from the hummus flavor, but it makes the burgers less crumbly and adds some veggie goodness to the patties. Chobani sent me some samples of their Greek yogurt (thanks, Chobani!), so I figured the appropriate topping for hummus burgers was tzatziki. Traditionally, dill is used in tzatziki sauce, but since my dill is pretty pathetic right now, I used mint instead. I’m not big on yogurt unless it’s in something and I feel the same way about tzatziki--it’s great on these burgers, but a little too much for me on its own. (But I guess […]

Thai Asparagus Treat

May 4 2020 VegKitchen 

Thai Asparagus Treat Tender asparagus is a welcome sign of spring, and Thai seasonings--including lemongrass, if you can find some--provide a wonderful way to enjoy them. Peel the lower part of the stalks before slicing if the skin is thick and tough. Photos by Evan Atlas. The post Thai Asparagus Treat appeared first on VegKitchen.

Strawberry Lemonade Cupcakes

May 1 2020 Isa Chandra Moskowitz 

Strawberry Lemonade Cupcakes Makes 1 dozen cupcakes Maybe you have some strawberries burning a hole in your pocket? And maybe you desperately need cupcakes? And something bright and pink? Well, I got you. Lemony cake with the most strawberriest (that’s a word) fruitiest buttercream. And it’s pretty easy, too! Also, maybe a nice mother’s day treat. These are originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money. Recipes Notes ~ Make sure you use refined coconut oil for this because otherwise it will taste coocnutty. You can also use vegan butter, if you prefer. You may need to play with the ratios a little, though. ~ I’ve only done these with fresh strawberries. I would imagine that frozen would retain too much moisture so if you are experimenting, thaw and drain them first, maybe? But again, I haven’t tried it. Ingredients For the cake: 3/­­4 cups granulated sugar 1 cup vegan milk at room temperature (or favorite non-dairy milk) 1/­­4 melted coconut oil 1 teaspoon vanilla extract 1/­­4 cup fresh lemon juice 1 tablespoon finely grated lemon zest 1 1/­­2 cups all-purpose flour 1 teaspoon baking powder 1/­­4 teaspoon baking soda 1/­­2 teaspoon salt For the strawberry buttercream: 3/­­4 cup coconut oil, softened at room temperature 3 1/­­2 cups powdered sugar 1 teaspoon pure vanilla extract 1 cup fresh strawberries, chopped, stems removed 6 strawberries cut in half for decorating Directions 1 – Make the cupcakes. Preheat oven to 350 F and line a muffin pan with paper liners. 2 – Vigorously beat together sugar, milk and coconut oil until it resembles applesauce. Mix in vanilla, lemon juice and zest. 3 – Sift in about half the flour, all the baking powder, baking soda and salt. Mix until relatively smooth. Add the remaining flour and mix until smooth and no large lumps remain. 4 – Lightly spray the liners with cooking spray and pour batter into liners, filling 3/­­4 of the way. Bake 16 to 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. 5 – Make the buttercream: First, puree the strawberries in a food processor. In a large mixing bowl, using an electric mixer, beat the coconut oil and strawberry puree and gradually add the powdered sugar, scraping the bowl as you go. Add the vanilla and mix until smooth and creamy. If it seams loose then place in the refrigerator to set up a bit, then fluff with a fork. 6 – Spread frosting onto cooled cupcakes using the back of a spoon (or your preferred method). Top with a strawberry half!

Brothy Beans & Greens Lunch

April 29 2020 Golubka Kitchen 

Brothy Beans & Greens Lunch I pretty much always know what I’m having for lunch, especially right now, with this chilly spring weather and infrequent grocery trips. Greens and beans! This meal never gets boring because I change up a lot of things: the kinds of greens and beans I use, how I cook them, what other components I include or leave out, etc. It’s a hearty, nutritious, warming lunch that comes together quickly and doesn’t weigh me down for the rest of the day. I also love that it’s a no-brainer on busy days. Although there’s no exact recipe for this, I thought I’d explain my method here, and maybe you’ll try and love it as much as I do. One of my New Year food resolutions was to cook a pot of beans every week and it’s been the best thing following through with it. Basically I cook the beans with plenty of water and aromatics, so that at the end I don’t just have a pot of delicious beans but also a flavorful broth. At lunch time, I reheat a portion of the brothy beans and quickly cook up some greens with garlic, olive oil, and pepper. I serve the greens on top of the brothy beans simply as is, or with any other toppings I feel like/­­have on hand, and that’s it. This lunch is also delicious served with a slice of sourdough, which I’ve been baking weekly. I use the Tartine country bread recipe, and it has been the most exciting learning experience I’ve had in a while. Brothy Beans & Greens Lunch   Print Serves: 4-6 Ingredients 2 cups dried beans of choice sea salt olive oil aromatics of choice (see below) greens of choice - stemmed, torn or sliced if necessary garlic freshly ground black pepper/­­red pepper flakes aromatic options for the bean broth smashed garlic cloves halved onion/­­other broth vegetables or their scraps like celery, carrots, leeks, etc. hot peppers herbs (fresh or dried) lemon zest bay leaves whole peppercorns/­­other spices topping ideas freshly ground black pepper red pepper flakes fresh herbs fermented vegetables like sauerkraut/­­kimchi toasted seeds/­­nuts avocado splash of olive oil hot sauce or harissa Instructions Prepare the brothy beans. Put the beans in a large bowl and cover with plenty of water. Let soak overnight or up to 24 hours. Drain and rinse very well. Add the beans to a soup pot, along with a generous amount of salt, a splash of olive oil, and any aromatics of choice. Cover with plenty of water, so that the beans are covered by at least 2. Cover the pot and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook, covered, for 30 minutes to an hour, or until the beans are tender and creamy. Let cool. Discard any large pieces of aromatics (I usually leave in the garlic and peppercorns). Distribute the beans among jars together with their broth and keep refrigerated until ready to use. To make the greens and beans lunch, start heating up a portion of the beans and their broth in a small pot over medium-low heat. Heat a saute pan over medium heat for cooking the greens. Wash the greens youll be using and do not dry (if your greens are already pre-washed and dried, add a splash of water to the pan in the next step for steaming). Put the greens in the heated pan, cover, and let steam over low heat for 5-7 minutes, or until the greens are beginning to soften and are bright green in color. Remove the lid from the pan and grate a whole clove of garlic right into the pan on a microplane (or add minced). Season the greens with salt, freshly ground black pepper and/­­or red pepper flakes, and add a splash of olive oil. Stir the greens to coat, and continue cooking until they are soft enough to your liking. Transfer the beans and broth youve been heating up to a bowl, followed by the cooked greens. Add any toppings of choice and enjoy! You can also serve the beans over any grain of choice or with bread for an even more substantial meal. 3.5.3226 The post Brothy Beans & Greens Lunch appeared first on Golubka Kitchen.

Sparkling Meyer Lemonade by OhMyVeggies.com

April 24 2020 Oh My Veggies 

This Lightly Sweetened Sparkling Meyer Lemonade is bright, tart, and effervescent. It’s impossible to be in a funky mood when you’re drinking sparkling lemonade. Impossible!


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