lemon - vegetarian recipes

Try it! You will enjoy it!

The London Vegan Restaurant Boom

Kanda bhaji pav recipe | onion bhaji pav | mumbai style kanda bajji pav

Chickpea Tofu Breakfast Scramble with Smoky Bits

Horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi










lemon vegetarian recipes

Vegan Apple Custard Squares

January 16 2020 Vegan Richa 

Vegan Apple Custard SquaresThese Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe. Jump to Recipe These custard bars came about when I had to use up some non dairy yogurt. The shortbready crust at the bottom is topped with apples and then topped with a tangy custard mixture which is sprinkled with cinnamon sugar and baked to make slices of custard bars with various flavors and textures! You can use just cashew cream for the custard layer as well. Add some lemon zest for fresh zesty flavor. Change up the flavors  to use winter spices such as gingerbread or pumpkin pie spice. Make this into a pie (use a pie pan and double the crust).Continue reading: Vegan Apple Custard SquaresThe post Vegan Apple Custard Squares appeared first on Vegan Richa.

Top 20 Meatless Monday Recipes of All Time

January 13 2020 Meatless Monday 

Top 20 Meatless Monday Recipes of All TimeYes, you read that correctly. To celebrate the start of 2020, weve made a list of our 20 most popular recipes of all time. This collection represents YOUR favorite Meatless Monday meals, and its a must-read for anyone looking to incorporate more plant-based cooking into their daily diet. From Thai spring rolls and shawarma tofu to Vietnamese mango salad and Mediterranean vegetable noodle soup, weve got something for everyone. Best of all, these recipes are all super simple to make, with many of them taking less than 30 minutes to prepare. Here are our top 20 Meatless Monday recipes of all time: 20) Black Bean Meatless Balls and Zucchini Noodles For the Black Bean Meatless Balls and Zucchini Noodles, click here. 19) Vietnamese Mango Salad For the Vietnamese Mango Salad, click here. 18) Shawarma Tofu For the Shawarma Tofu, click here. 17) Farro and White Bean Veggie Burgers For the Farro and White Bean Veggie Burgers, click here. 16) Banana Date Smoothie For the Banana Date Smoothie, click here. 15) Freebirds Beyond Meat Crumbles For Freebirds Beyond Meat Crumbles, click here. 14) Easy Veggie Lo Mein For the Easy Veggie Lo Mein, click here. 13) Mediterranean Vegetable Noodle Soup For the Mediterranean Vegetable Noodle Soup, click here. 12) Grilled Avocado with Salsa For the Grilled Avocado with Salsa, click here. 11) Vanilla Almond Milk Oatmeal For the Vanilla Almond Milk Oatmeal, click here. 10) Grilled Vegetable Tacos For the Grilled Vegetable Tacos, click here. 9) The Meatball Shops Veggie Balls For the Meatball Shops Veggie Balls, click here. 8) Vegetable Pancit For the Vegetable Pancit, click here. 7) Zucchini Tomato Curry For the Zucchini Tomato Curry, click here. 6) Lemon Mint Quinoa Salad For the Lemon Mint Quinoa Salad, click here. 5) Casamiento (Black Beans and Rice) For the Casamiento (Black Beans and Rice), click here. 4) Italian White Beans and Kale For the Italian White Beans and Kale, click here. 3) Kale Potato and Carrot Curry For the Kale Potato and Carrot Curry, click here. 2) Thai Spring Rolls with Peanut Dipping Sauce For the Thai Spring Rolls with Peanut Dipping Sauce, click here. 1) Jamaican Jerk Tofu For the Jamaican Jerk Tofu, click here.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post Top 20 Meatless Monday Recipes of All Time appeared first on Meatless Monday.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

Coconut Noodle Soup Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re all ready for some deeply nourishing, veggie-heavy meals right about now. I recently made something similar to this noodle soup for dinner and shared it on IG Stories, and got so many inquiries about the recipe. So here it is but a little more intentional and less off the cuff (directly inspired by the Thai soup Tom Kha Gai). It’s seriously my favorite thing to eat right now – the balance of coziness from the noodles and coconut milk and the healthfulness from all the ginger, garlic, mushrooms, and veggies gets me every time. Don’t let the list of ingredients deter you, this soup is very easy to make. It’s all about building flavor in the broth, which starts with the power combo of onion, chili, garlic, and ginger. The broth gets finished off with a touch of coconut milk, which really rounds out its gingery and garlicky intensity and makes it perfectly creamy. It is SO GOOD – I could seriously drink it for every meal this January. We then cook some veggies and mushrooms directly in the broth and serve everything over noodles, garnished with tons of cilantro, scallions, squeezes of lime juice, and crushed nuts. We hope that you’ll give this a try, it’s a real winner! Coconut Noodle Soup   Print Serves: 4-6 Ingredients 1 tablespoon coconut oil or avocado oil 1 yellow onion - diced 1 small chili pepper - sliced and seeded if preferred sea salt 2 piece of ginger - minced or grated 6 garlic cloves - minced 4-5 kaffir lime leaves (optional but highly recommended) zest from 2 limes 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth) 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks 3.5 oz shiitake mushrooms - stemmed and sliced 1 teaspoon coconut sugar 1 13.5 oz can full-fat coconut milk juice from 1 lime, plus more lime slices for garnishing 8 oz vermicelli rice noodles or other noodles of choice green onion - sliced, for serving cilantro - for serving crushed cashews or peanuts - for serving (optional) chili flakes - for serving (optional) Instructions Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil. Add the sweet potato/­­squash/­­carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/­­squash/­­carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed. Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy! Notes - If you are sensitive to spice, omit the chili pepper and flakes. - Kaffir lime leaves are a life-changingly delicious ingredient, and we really recommend seeking them out. Look for them at Asian/­­Indian markets - they are often sold frozen. You can also find them dried. - This recipe is highly customizable! You can add all kinds of veggies. Here are some ideas: -baby bok choy or spinach -zucchini -spiralized daikon radish -bell pepper -basil -other mushrooms like maitake or crimini, etc. 3.5.3226 Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Coconut Noodle Soup appeared first on Golubka Kitchen.

One Pot Vegan Creamed Beans and Greens with Chili Oil

December 18 2019 Golubka Kitchen 

One Pot Vegan Creamed Beans and Greens with Chili Oil Every day, around 4pm, my husband and I start texting about dinner. If there aren’t any leftovers or a previously thought-through dinner plan, my most common proposition is ‘greens and beans?’ Those two are such staples and always leave us feeling really nourished. I have a million variations on the subject that I can throw together super quickly. Sometimes, for a quick and lazy lunch, I’ll just crisp up cooked chickpeas and kale in a pan with lots of salt and pepper and be totally satisfied. I always push off from there for our dinners, then add more vegetables, a sauce, a grain, crunchy toppings, etc. etc. I vary the kinds of greens and beans I use depending on season and mood, and what’s on hand. These one pot creamed beans and greens are my cozy, wintery version of our staple meal, and they definitely hit the spot every single time. The beans of choice here are white beans, since they are extra creamy in texture and go so well with lemon and pepper – both key ingredients. The green of choice is chard. I kind of think chard doesn’t get enough love? I love it because it wilts quickly, usually costs less than kale, and the stems are totally edible. The secret with the stems is cooking them first until they soften. Usually they’ll end up melting into a dish and become almost indistinguishable, but will still contribute some substance and extra plant power. If you use rainbow chard, the stems will give some of their color to whatever you’re cooking, so that’s fun as well. Chili oil is the component that takes this meal to that extra special place. I don’t recommend skipping it. We just quickly crisp up some red pepper flakes in olive oil and let it infuse while making the meal. A generous drizzle of that will really make everything sing. Hope you’re enjoying this sometimes crazy pre-holiday time! Let’s all remember to be nice to ourselves and stay warm and nourished. Sending you lots of love. One Pot Creamed Beans and Greens with Chili Oil   Print Serves: 4 Ingredients for the chili oil ¼ cup olive oil 1 teaspoon red pepper flakes pinch of sea salt for the creamed beans and greens avocado oil or olive oil 1 yellow onion - diced 1 medium-large bunch of chard - stems thinly sliced, leaves chopped sea salt freshly ground black pepper 5 cloves of garlic - minced a few 1 strips of lemon zest (from 1 lemon) 2 15 oz cans or 3½ cups cooked white beans 2 cups vegetable broth 2 bay leaves (optional) 1¼ cup oat milk or cashew milk juice from 1 lemon Instructions to make the chili oil Combine the oil and red pepper flakes in a saucepan over medium heat, cook, swirling, for 3-4 minutes until the pepper flakes are crispy. Add a pinch of salt. Set aside to infuse while making the beans and greens. to make the creamed beans and greens Heat oil over medium heat in a soup pot. Add the onion and chard stems, along with a pinch of salt and plenty of black pepper, and sauté for 10 minutes, or until the chard stems are very soft. Add the garlic and lemon zest, and stir until fragrant, about 30 seconds. Add the beans, vegetable broth, bay leaves, if using, and another pinch of salt. Bring to a boil, establish a simmer and let simmer and reduce, uncovered, for 10 minutes. Remove the bay leaves and lemon zest strips (this should be easy, since they should float up to the top). Add the chard leaves and cover the pot for a few minutes for the leaves to wilt. Remove the lid and stir in the wilted leaves. Add the milk and bring everything back up to a boil, then turn off the heat. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve warm, drizzled with the chili oil (recipe above). Notes We prefer to use original Oatly oat milk or homemade cashew milk (1 cup cashews, 3 cups water) in this recipe, it does best with something really creamy and rich. 3.5.3226   Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post One Pot Vegan Creamed Beans and Greens with Chili Oil appeared first on Golubka Kitchen.

Cheesy Mac Muffins

December 9 2019 Robin Robertson's Global Vegan Kitchen 

Cheesy Mac Muffins ‘Tis the season for holiday parties and brunches and I have just the thing to serve at your next get-together.  These Cheesy Mac Muffins from my cookbook Vegan Mac & Cheese are a fun way to enjoy everyones favorite comfort food. Theyre great as is, but the addition of chopped cooked veggies makes them even better.  And of course, this time of year, those veggies should be red and green! Two of my favorite holiday combos to add to the mac and cheese mixture are: finely minced and sauteed red and green bell peppers OR chopped steamed broccoli and finely minced oil-packed sun-dried tomatoes. (Simply fold in your veggies of choice when you combine the cheese sauce and macaroni.) These muffins can be made in full-size muffin tins or in those tiny muffin tins for one-bite wonders. Note: If using the tiny muffin tins, you can reduce the baking time by about 5 to 7 minutes so they dont dry out. Enjoy! Cheesy Mac Muffins From Vegan Mac & Cheese: More than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food by Robin Robertson (C) 2019, Harvard Common Press. 2 tablespoons vegan butter, plus more for preparing the muffin tin 2 tablespoons dried bread crumbs 2 cups elbow macaroni 3 scallions, white and green parts, minced 2 tablespoons all-purpose flour 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1/­­3 cup nutritional yeast 1 teaspoon Dijon mustard 2 1/­­4 cups plain unsweetened nondairy milk 2 teaspoons fresh lemon juice Preheat the oven to 375°F (190°C). Coat a nonstick muffin pan with butter. Divide the bread crumbs evenly among the bottoms of the cups. Shake and tilt the pan to coat the cups on the bottoms and sides. Discard any excess crumbs. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return to the pot. Set aside. In a saucepan over medium heat, melt the butter. Add the scallions and cook for 1 minute. Whisk in the flour, salt, and pepper and cook, whisking, for 1 minute. Add the nutritional yeast and mustard and then whisk in the milk. Bring to a boil. Reduce the heat to maintain a simmer and cook, whisking constantly, for 2 minutes, or until smooth and thickened. Stir in the lemon juice. Taste and adjust the seasoning, as needed. Pour the cheese sauce over the pasta and stir to coat. Divide the pasta mixture evenly among the muffin cups and press it down into the cups. Bake for about 15 to 20 minutes. Remove the muffin pan and set aside for 10 minutes. Run a knife around the outer edge of each muffin and then pop them out of the cups. Makes 8 to 12 muffins   The post Cheesy Mac Muffins appeared first on Robin Robertson.

Lisa O’Connor

December 8 2019 Golubka Kitchen 

Lisa O’Connor Lisa O’Connor is a Toronto-based Holistic Nutritionist, Healing Alchemist, and host of the Glow Deep Podcast. We interviewed Lisa about her daily routines and practices, approach to food, exercise, skincare, healing and much more. Routine -- Is routine important to you or do you like things to be more open and free? Both! Im a naturally disciplined soul, so I have no problems at all committing to something. I thrive off of routine, but Ive been learning to be way more in flow these past few years. Especially with creating my own schedule and building my business /­­ practice, and now with the arrival of our puppy. My schedule got shifted around quite a bit, as he needs A LOT of attention and training at this moment! Im learning to find my own rhythm between routine, and free flow. Which I believe is always a dance for us as we transition through different seasons, and times of our lives. -- What do your mornings look like? Now with a puppy things have shifted! -We are morning people – getting up anywhere between 5-6am -A liter of water first thing -A walk in nature with the pup -A little play time with him & then putting him in his crate for a nap, so I can have me time -Kundalini -Meditation -Matcha latte -Reading – I commit to 30-45 min daily reading in the morning -Smoothie or whatever else Im feeling -- Do you have any bedtime rituals that help you sleep well? To be honest, I dont have a lot of bedtime rituals, as I dont really have a problem with sleep. Whats important for me is turning my phone on airplane mode a good 45min- 1 hour before sleep, having a shower to shift my energy, magnesium cream, and reading a book in bed with my husband, or sometimes we watch a little something on Netflix to just switch completely off! -- Do you have any kind of mindfulness practice?  -Meditation -Walking in nature and being present -Kundalini -Im not a massive journal writer, but when it calls I listen! Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Smoothie & homemade matcha latte (I have the matcha first, and probably wait an hour or so and then have the smoothie!) Lunch – Honestly on client days I often keep it light and just snack – green juice here, smoothie there, some veggies, coconut water! And some days I just have liquids (juices, smoothies, water until dinner) on other days it could be a light salad, or a lunch out with a friend at a local healthy restaurant Snack – Im not too much of a snack person! But I would say nuts /­­ seeds, green juice, maybe a piece of fruit in the summer Dinner - Green salad, roasted veggies, curries, soups, brown rice -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do :) I drink matcha during the week, and on the weekend when I can savour a beautiful organic Americano when Im at a cafe with my husband, its just that much more special. -- What is your grocery shopping routine like? Are there things that always make it in your cart? We do our big haul on Saturdays at a place here called Organic Garage. Everything is organic, and is so reasonable in price. In the summer I also add in local markets, and farmers markets. That being said, I feel like Im always grocery shopping on the daily, as Im always picking up fresh greens, or picking up supplemental things for dinner that we didnt get during our big shop on Saturday morning. Things that we always include: -Variety of leafy greens -Olives -Bananas -Apples -Mushrooms -Celery -Lemons -Frozen berries -Avocados -Brown Rice -Fresh herbs -Variety of proteins -Cucumbers -ACV -Pumpkin seed butter -Zucchinis -White & Sweet potatoes -Garlic -Ginger -Dates -Variety nuts & seeds -Seasonal vegetables -Hemp seeds +++ More but those are always staples!  -- Do you have a sweet tooth? I know people wont like this answer, but I actually dont! I can eat 95-100% chocolate, and feel super satisfied. If Im sweetening anything I use dates, bananas, and/­­or a touch of raw honey. -- Are there any particular foods that you find to be helpful with your energy levels and general wellness? Greens!!! I am a greens monster, and feel so deeply connected to them. I love to consume their liquid sunshine properties. Potatoes are also a huge staple for me, as they are easily digested, high in fiber, and the natural sugars are burned as energy for me. Berries – I love wild blueberries and raspberries Spices /­­ herbs – Ginger, garlic, cayenne, nettle, turmeric Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I dont have anything particular right now! My favourite form of exercise is walking! Its highly underrated in my opinion. I live in a big city, without a car, so my mode of transport is Me. I find it meditative, calming, and great exercise. I also practice Kundalini yoga, and will sometimes do some resistance work (P.Volve). -- 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 find it to be an extension of me, and I dont ever have to force it. I trust my body and flow with what it wants and feels in the season of life that Im in. At the moment Ive been the least active Ive ever been, but its what feels best for me, and my body is welcoming it, and responding beautifully to it. In other seasons of my life Ive done intense and hard workouts at least 4 -5 x per week, and other times Ive done daily exercise. If there is anything Ive learnt along the way, is that nothing good comes from force. When we practice, and learn to tune- in, we will always be guided to what our body needs. In 2020 I want to get back into doing Ballet Beautiful though, as I did it for over two years and felt so graceful, feminine, yet toned. Beauty -- What is your idea of beauty, both internal and external? My idea of beauty will always be that is stems from within. And not just the foods that we eat, or supplements we take, but the thoughts we think, our mood, mental state, stress levels, how kind we are...etc. I struggled with really bad acne for years, and addressing all of the above, with nutrition + curated herbs /­­ supplements, actually brought my skin back better than before! Beauty in my eyes is always a projection, and energetic force with regards to whats going on inside. When things are aligned within, I feel beauty just radiates regardless of how we *think* we look. This beautiful energetic force truly knows no bounds. I do still enjoy to take care of my external skin, and body, but I would say its only about 10% of my regime. Everything else stems from internal work! -- What is your skincare approach – face and body? MINIMAL. People are so surprised how little I do, as I really do practice what I preach. When we focus on the internal, the external will always reflect that. I use all natural products – Face wash, rose spray, and oil (I rotate a few of my favourite brands – including Living Libations, F. Miller & Marie Veronique) In the summer I mask more (May Lindstrom or just the Aztec Clay mask) I find them too harsh for the winter, so I love a good Manuka honey mask during the winter. -- Do you have any beauty tricks you’ve found to be especially useful throughout the years? Less is more. When I was healing my skin I tried EVERYTHING. I used too many products, stripped my skin, and it all just made it worse. I find my skin is the best the less that I do. Sweating is key, so are hot /­­ cold (contrast showers), kundalini (breathwork) and again coming back to nurturing and feeding (Physical & Mental) your Internal Self, which then shows up Externally. The key is to get things moving & flowing. Digestion, lymph, liver, as this ultimately shows up on the skin. No flow, no glow. Stress, Etc. -- Do you practice any consistent routines for managing stress?  -Meditation (nothing fancy, or prescriptive, just sitting with myself) -Dog walks in nature -Kundalini Yoga -Reading -Nutrition -Seeing loved ones -Spending time with my husband, and puppy -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? -REST /­­ SLEEP – seriously the simplest thing one can do, I just believe we feel as a society that we cant just Be, or cant just take a break -Green juicing -Hot /­­ cold showers to stimulate lymph flow and detoxification -Ginger tea -Broths /­­ soups 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? Im quite simple, easy-going, yet Ive always been disciplined, and my husband might say stubborn (my Ukrainian genes :) ). I dont find it that difficult to honour my body, mind, and soul. Ive also been on a deep healing journey since 2006 (got diagnosed with Lyme Disease in 2012), so truly these arent even actions or steps I take, they are just Me. I dont force anything, and allow for flow, ease, while still knowing, and honouring when I need to heal something deeper, take a new direction, and take care of my inner child. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Hmmmm I dont think there is just one thing, as I see things very holistically, and connected. I would say mind work. Focusing on mental strength, vitality, and honouring my subconscious mind, as this is where all of our habits, programs, and deep belief systems live. Our mind is everything, as the body is the unconscious mind.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Take a break! It could be an afternoon, a day or even a few. I have a tendency to force things, and when I do nothing flows. Ive learned this the hard way many times over, so I create space to go within. On the other hand, I can get inspired easily via images, nature, people, environments, so its always there for me. Its cheesy, but inspiration can hit at any moment, so I stay open. But when Im stuck, I take a step back or I schedule a brainstorming session with my husband. Just so I can talk things through, get a different perspective ( hes very smart, yet practical). In my business its just me, myself, and I, so it can get pretty insular. Although my goal for 2020 is to hire my first employee!  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. To be honest, nothing outside of myself influenced this or my view. It was losing my health, and healing on a deep level that has brought me to where I am with self-care. Its never been anything to do, if anything its how I practice Being. Ive come to see, and know deeply that our relationship to Self – On a body, mind, and soul level is everything. If we dont show up for ourselves, than we cant for others. But if I were to pick anything in terms of external energy, I would say the book Magdalen Manuscript, its a channeled script of Mary Magdalen. It speaks about Ka energy (life force), and the power of energy that courses through all of Us. The only way to channel this energy, is to nourish ourselves from the inside out. Knowledge -- What was your path to becoming a holistic nutritionist? When I started to become ill in 2006, it set me on my path. At first it started with my own experiments, lifestyle changes, and reading /­­ self-knowledge for close to six years. Then from there, I took it further to get certified, and study formally. While Im a HN, Ive expanded my view of my work, as I go *much* deeper than just food. My story is WILD, so I wont go into all the details, but when you experience something so deep, intense, and beautiful on your own, you want to help others heal via your journey, knowledge, and gifts (which I believe we all have! Its just up to us to cultivate them). I dont believe I chose this profession, as Ive never felt more called to something. Knowing how crazy, and wild it is to lose one’s health, its my mission to help others tap themselves into their own innate healer. -- What is your healing philosophy? How do you approach working with clients? Ive come to see healing as alchemy. As a society weve been taught that we should just focus on one body part, one thing, one pill, and weve become so singular in our view point and scope of healing /­­ practice. I.E. if we are having back pain, focus on the back. Where as I see everything, and I mean everything holistically. I see the alchemy, and connection between it all – Body, Mind, and Spirit. While we might be having physical pain some place (i.e. back), yes we must look and take care of the cellular body (which I do), but we also have to look at our emotions, trauma, history, and deeper work into the soul, and subconscious. While this isnt the easy work, to me its the only way I know! So when taking on a client, this is where we go. I look at each soul as a unique and individual being. No one is alike, so there isnt a pill or protocol that fits just because someone has been diagnosed with X, and so has their friend. Those two people are so different, have been raised uniquely, have most likely experienced trauma in their own way, and are navigating different life pathways, and stressors. We navigate the deeper parts, so we can heal holistically, sustainably, and in connection with our whole Self. We arent just a body, we are so much more. When we focus on just the body, I dont believe we do ourselves any favours. This is whats often missing in chronic care of  humans and why so many people are just living and coping with pain and dis-ease. We are seeking greater depth, purpose, and fulfilment, yet were left confused, hopeless, and overwhelmed. If I can just bring someone to see that they DO have the power to heal, than man oh man, it just means everything to me! Fun and Inspiration -- What is something you are particularly excited about at the moment? Our new puppy Rumi! Hes a Rhodesian Ridgeback, so he will grow to be a big boy, but we are soaking up all the puppy cuddles right now. Also ending off a decade, ushering in a new one , and entering into the year 2020. There is a lot of potent energy coming forth, and Im feeling really charged, clear, and ready for it all. -- What do you do to unwind or treat yourself? Nothing really special, I love just the simple things in life. A hot shower, getting into my robe or a grey sweat suit, eating a nourishing dinner, and cuddling with my husband & puppy! Sometimes I will treat myself to a facial, and when I can infrared sauna sessions.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit and Course in Miracles Song/­­Album –   Anything by Bon Iver or Ben Howard or White Sun Movie –   Dirty Dancing (forever & always my favourite) Piece of Art –  I adore a lot of art  /­­ creative work, but some of my favourites include: Renaissance art, Matisse, Unconditional Magazine, Picasso, Christiane Spangsberg. This post contains Amazon Affiliate Links Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Lisa O’Connor appeared first on Golubka Kitchen.

Vegan Cheese Sauce

December 4 2019 VegKitchen 

Vegan Cheese Sauce This classic cheese sauce is extremely simple to make, and can be refrigerated for up to 1 week. Save Print Vegan Cheese Sauce Serves: 1 cup   Ingredients 1 1/­­2 cup Yukon potatoes, peeled and quartered ⅓ cup carrots, diced ¼ cup nutritional yeast 2 tbsp olive oil 2 tbsp unsweetened almond milk 1 tsp lemon juice 1 clove garlic, minced ½ tsp vinegar ½ tsp salt ¼ tsp cumin Instructions Put the potatoes and carrots in a pot and cover with water. The post Vegan Cheese Sauce appeared first on VegKitchen.

New Ebook: Golubka Kitchen Sweets!

November 24 2019 Golubka Kitchen 

New Ebook: Golubka Kitchen Sweets!Our new ebook is here! Golubka Kitchen Sweets is a collection of our favorite, vegan and gluten-free dessert recipes in the world. This was one of the most purely joyful projects we’ve ever worked on, and we are so excited to venture into the world of self-publishing on this sweet note. We love the complete authorship and creative freedom that the ebook model allows, and the inspiration has truly been non-stop with this one. There’s a nice balance of traditional recipe interpretations and new, fun flavors in the form of pies, cookies, cakes, ice cream, bars, and more in this book. We are so proud of and in love with every recipe and hope that you’ll feel the same. You can check out a few sneak peek photos and the full recipe index below.  Click Here to Buy Recipe Index *all recipes are vegan and gluten-free Almond Tart/­­Pie Crust Flax and Nut Pie Crust Coconut Caramel Coconut Condensed Milk Sweet Dukkah Decadent Chocolate Hazelnut Spread Chocolate Chip Cookie Dough Chocolate Chip Oatmeal Cookies Caramelized Banana Cr?me Br?lée Apple Pie Pecan Pie Pumpkin Pie Lemon Meringue Pie Banana Cream Pie Avocado Lime Pie Cookies and Cream Pie - Salted Caramel Tart Dark Chocolate Tart Peanut Butter, Chocolate and Caramel Tart Wagon Wheels Chocolate-Covered Halva Protein Bars Banoffee Coffee Cake Upside Down Orange Polenta Cake Chocolate Zucchini Bread with Pine Nut Frosting Lemon Poppy Seed Scones with Cashew Butter Glaze No-Churn Dulce De Leche Ice Cream Click Here to Buy The post New Ebook: Golubka Kitchen Sweets! appeared first on Golubka Kitchen.

Mini Pumpkin Bundt Cakes

November 1 2019 Isa Chandra Moskowitz 

Mini Pumpkin Bundt Cakes Photo by Vanessa Rees Makes 8 mini-bundts or 12 muffins From October until sometime just before Christmas, pumpkin is all that matters. It’s a magical and fleeting moment in time and these little cakes are just the thing for it. Not at all fussy or difficult, crowd pleasing and just the complete embodiment of pumpkin season. This recipe is from I Can Cook Vegan. Notes ~ I would never try to convince you to purchase a piece of kitchen equipment that you didn’t actually need. And I know you don’t NEED a mini-bundt pan. Who does? However, I am going to try to convince you to get one! Because I want you to slay that Halloween party with these adorable treats. And I want you to make all of your Facebook friends to see how incredibly successful you are, making cakes they could never ever pull off. If, however, you don’t want to listen to me, you can make these in a muffin tin as well. Just bake them for about 20 minutes instead. Ingredients For the cake: 2 cups pumpkin puree 1/­­2 cup olive oil 1 1/­­4 cups granulated sugar 3/­­4 cup unsweetened non-dairy milk 2 teaspoons pure vanilla extract 1 3/­­4 cup all-purpose flour 2 teaspoon baking powder 2 teaspoons pumpkin spice 1 teaspoon salt   For the glaze:   2 cups confectioners’ sugar 3 tablespoons fresh lemon juice 1/­­2 teaspoon vanilla extract 1 tablespoon refined coconut oil, melted Directions 1 – Preheat the oven to 350 degrees. Lightly grease a mini-bundt pan.  2 – In a large mixing bowl beat together pumpkin puree, olive oil, sugar, milk and vanilla extract until smooth and creamy.  3 – Sift in flour, baking powder, pumpkin pie spice and salt. Stir until relatively smooth. 4 – Spoon the batter into the prepared baking pan, filling each one about three-quarters full. Bake for 24 – 26 minutes, until a toothpick comes out clean and cakes are firm and puffy on top and lightly pulling away from sides of the pan. Let cool in baking pan and once you can handle them invert them onto a cooling rack to cool completely. 5 – Make the glaze. Sift confectioner’s sugar into a mixing bowl. Add the lemon juice, vanilla, and coconut oil and stir vigorously until a thick and smooth but pourable icing forms. 6 – Place cooled bundt cakes on a cooling rack over a sink and spoon icing around the top, letting the excess drip off. Let set and enjoy!

7 Squash Recipes You Absolutely Need to Make This Fall

October 14 2019 Meatless Monday 

7 Squash Recipes You Absolutely Need to Make This FallSquash come in many different shapes and sizes, with each possessing their own unique composition, color, taste, and nutritional profile. Some are ideal for savory sides, salads, and appetizers (squash blossoms, chayote, pumpkin); others are destined for a long, slow roast in the oven (acorn, butternut, delicata), while a select few can even replace our favorite carbohydrate -- noodles (spaghetti squash, zucchini). But what these recipes all share in common is that they are the perfect accompaniment or star of your Meatless Monday menu. So whether youre a loyal Meatless Monday fan or a new adopter, weve compiled a list of some undeniably dynamite seasonal squash recipes that will have you running/­­driving/­­rollerblading to the nearest farmers market.     Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger.     Pomegranate-Smashed Butternut Squash Need something festive for the changing of the seasons? Pairing the tart pop of pomegranate seeds with the inherent creaminess of butternut squash makes for a dish fit for any holiday table.     Butternut Squash and Apple Veggie Burgers Your grill may be closed for the season, but that doesnt mean you cant enjoy a delicious meatless burger! These baked burgers combine the sweet and savory flavors of autumn produce for a comforting seasonal dish.     Golden Pepper and Parmesan Zucchini Pasta No gluten is required to create this luscious bowl of pasta. Strips of zucchini replace traditional noodles, while diced golden peppers are used instead of the classic canned tomato. The result is a burst of light and bright flavors.     Roasted Delicata Squash Boats Delicata squash is just as its name suggests; its delicate exterior makes for a tender and creamy bite that is both rustic and decadent. These roasted delicata squash boats are the perfect vehicle for tender mushrooms and hearty stalks of kale.       Maple Date Pumpkin Porridge Coziness in a bowl. Hot cereal is simmered with cinnamon, dates, and maple syrup for a combination of flavors that just scream autumn. Pumpkins earthiness is a great match for the porridge grain farina. This breakfast will undoubtedly keep you full until lunch.     Butternut Squash Spinach Alfredo If you think youre looking at an ooey gooey cheese sauce, look again! That luscious coating is made from a combination of butternut squash, olive oil, onion, garlic, lemon juice, and a dash of dried sage. This one is truly an Alfredo fit for fall.     Invite your friends and family to try the flavors of fall with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 7 Squash Recipes You Absolutely Need to Make This Fall appeared first on Meatless Monday.

Vegan Creamy Cajun Pasta with Breaded Tofu

October 5 2019 Vegan Richa 

Vegan Creamy Cajun Pasta with Breaded TofuVegan Creamy Cajun Pasta with Crisp Breaded tofu. Nut-free Creamy Cajun Spice Sauce with Farfalle and Breaded Tofu. 23 Gm of Protein.Vegan Nut-free Recipe. Soy-free option. Easily oil-free Jump to Recipe My Cajun blend gets used up quickly right after my garam masala and berbere blends. Its a versatile blend that works in many types of meals. This Creamy Pasta Sauce has the cajun blend for a smoky delicious flavor profile. The sauce is creamy, fluffy and is made with tofu. I have started to make more Tofu sauces(Lemon Asparagus Pasta) as they are so much quicker than cashew sauces. They also amp up the protein in the meal! The peppers and onions add flavor. I top the pasta with a smoky breaded tofu. You can use other toppings such as roasted cauliflower or veggies, or chickpeas or vegan meat subs. Or just serve as is! See Recipe notes for tofu-free option.Continue reading: Vegan Creamy Cajun Pasta with Breaded TofuThe post Vegan Creamy Cajun Pasta with Breaded Tofu appeared first on Vegan Richa.

Cozy Pantry Stew

September 29 2019 Golubka Kitchen 

Cozy Pantry Stew Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the September full moon in upstate NY, and it was such a fun party. The wedding took all of our time and energy, since we did everything we could ourselves together with friends and family. That’s why it’s been extra quiet around here. I’m sharing a few wedding photos at the bottom of this post, but otherwise it’s back to regular programming around here! We’re excited to cook with all the fall produce popping up right now and have a few digital cookbook projects in the works for the coming months. We missed this space and YOU. On to this life saver of a stew. I don’t know if this is the case for you, but in our house, when we say we have nothing to eat, most of the time it’s not really true. That type of talk usually comes from laziness or not being in the mood for whatever ingredients we do have on hand. Both my husband and I are avid home cooks and generally obsessed with good food, so we have a well-stocked pantry. This year, we’ve been trying to be more mindful of those ‘nothing-to-eat moments’ and have been cooking more from the pantry. The results always save us money and end up tasting more nourishing than any takeout ever would. This stew is something that we make all the time, using pantry staples and odds and ends from the fridge. It’s flavorful, soul-warming, and so easy. Scrapping together meals out of seemingly nothing is one of my favorite ways to cook – I love anything having to do with economy in the kitchen. (Tamar Adler’s An Everlasting Meal is one of my favorite books). It’s like a game and so endlessly satisfying when that meal appears out of ‘thin air.’ I know everyone’s pantries are vastly different, but if you’re a vegan/­­vegetarian-inclined cook, I have a hunch that you’ll have at least some of these ingredients on hand. I love keeping red lentils around because they cook almost instantly and taste great – these make up the base of our stew. Then come the aromatics. Dig up those unused carrots and celery out of the crisper (soak them in cold water for a few hours if they’re really limp) and find an onion (or an unused half of one!), shallots, or leeks. That classic trio of onion, celery, and carrots help build great flavor for soup like nothing else does. Then, see if you have some leftover white wine in the fridge and grab a few cloves of garlic. Wine gives this stew that extra something and truly takes it to the next level. If you don’t have an open bottle, you could also open one to cook with and enjoy with dinner. Any other extras are up to you and your pantry/­­fridge. When it comes to spices, dried herbs are great, as well as turmeric, but you could also add coriander, cumin, or even curry. The stew pictured here has cherry tomatoes and sweet potato. Tomatoes add umami and I wouldn’t skip them, but if you don’t have fresh ones, you could add a little bit of canned tomatoes or even tomato paste. Sweet potato is totally optional, but use it here if you have one, or a regular potato, squash, or even cauliflower. At the end, wilt in some greens and finish the stew off with lemon juice for brightness. Add any garnish you like or have, like yogurt, herbs, or pan-fried mushrooms (as pictured), and you’re done! The description is long because I wanted to lay out our logic, but the stew itself comes together very quickly. Hope you’ll give this one a try

Chili Mac

September 17 2019 Robin Robertson's Global Vegan Kitchen 

Chili Mac In my new book, Vegan Mac & Cheese (which hits the shelves today!) there is a recipe for Chili Mac.  It combines two comfort food favorites (mac & cheese and chili, of course) to make one spectacularly delicious dish. Celebrate the publication of Vegan Mac & Cheese with me and make some Chili Mac!  I hope you love it and I hope you love my new book.  Be sure to post pics of recipes you make from the book and tag me so I can see what everyone is making. And if you haven’ ordered your copy of the book yet, now’s a good time. Chili Mac This is a great way to use up leftover chili. If you dont have any on hand, this recipe includes a quick chili that can be ready in minutes. This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press.   Chili: 3 cups (594 g) cooked lentils or (516 g) black beans, or 2 (15.5-ounce, or 425 g) cans, rinsed and drained 11/­­2 cups (390 g) tomato salsa (hot or mild) 3 tablespoons (48 g) Barbecue Sauce (page 101), or store-bought 2 to 3 teaspoons (5 to 8 g) chili powder, plus more as needed Salt, to taste Ground black pepper, to taste Sauce: 3 cups (720 ml) plain unsweetened nondairy milk 11/­­4 cups (175 g) unsalted raw cashews, soaked in boiling water for 30 minutes and drained 1/­­3 cup (20 g) nutritional yeast 2 tablespoons (30 ml) fresh lemon juice 1 teaspoon salt 1/­­2 teaspoon smoked paprika 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­2 teaspoon chili powder 1/­­4 teaspoon ground turmeric Pasta: 16 ounces (454 g) elbow macaroni, or other small pasta Nonstick cooking spray, for preparing the baking dish Toppings (optional): 3/­­4 cup (47 g) crushed tortilla chips, or corn chips 1 ripe Haas avocado, peeled, pitted, and diced - To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes. - To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside. - To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot. - Pour the sauce over the pasta and toss to combine. - Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray. - Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta. - To finish: Sprinkle the tortilla chips on top of the chili. Bake for 15 to 20 minutes, or until hot. Serve topped with the avocado. Makes 4 to 6 servings     The post Chili Mac appeared first on Robin Robertson.

Beet Salad with Chopped Endive and Arugula

September 9 2019 Meatless Monday 

Slices of roasted red beets with chopped endive and baby arugula dressed with orange champagne vinaigrette, topped with pistachio and garnished with honey calamansi gel and golden beet puree. This recipe comes to us from chef Mark Angelo Crisostomo , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! - Beet Salad - 4-6 (1lb to 2lbs) Medium size red beets - 5 oz (4-6 cups) baby arugula, rinsed and dry - 12 oz (6-8 pieces) of Endives - 4 ounces of raw pistachio   - Orange Champagne Vinaigrette - 2 Fresh Oranges - 1 Tbsp Sugar - 1 Small Red Onion - Rough chopped - 2-3 Ounces of Champagne Vinegar - 1 Tbsp Dijon Mustard - 4 -6 Ounces Oil (Avocado or Avocado Oil) - Salt and pepper to taste   - Honey Calamansi Gel - 4 ounces of Calamansi juice - 4-6 ounces of honey - Super Agar and Xanthan Gum - Steps: Blend Honey Calamansi and Agar (1% of the total volume) thoroughly and simmer it for 2-4 minutes. Pour it to a cup and place it in a fridge or ice batch until it sets then blend it again add water to thin it or xanthan gum to thicken.   - Golden Beet Puree - 2-3 (about a 1lb) Medium golden beets - 2 ounces of Red beet juice/­­water and Squeeze of lemon - Xanthan Gum (follow label instructions) - Salt to taste - Steps: Combine all ingredients in a blender and squeeze until consistency is achieved.   Steps: 1. Preheat the oven to 400?F. Wash beets and wrap each beets with foil tightly and line them up in a baking pan. Bake for an hour or until its done. Peel and cut the red beets into thin slices (use mandoline slicer for consistent slices) and dice the golden beets. 2. While beets are baking, make the vinaigrette, in a small pot add the champagne vinegar, sugar and chopped red onions and reduce into half, s and blend it. Add orange juice and Dijon mustard. Add oil slowly while blending until desired consistency is achieved. Add salt and pepper to taste. (use Xanthan Gum, if available to achieve desired consistency). 3. In a mixing bowl add the chopped endives and baby arugula and drizzle vinaigrette. On a plate, lay red beets slice and top it with the Endives, Arugula and Pistachios. Add honey calamansi gel and beet puree around the plate. Be creative. The post Beet Salad with Chopped Endive and Arugula appeared first on Meatless Monday.

Anja Schwartz Rothe

December 15 2019 Golubka Kitchen 

Anja Schwartz Rothe Anja Schwartz Rothe is an herbalist, gardener, medicine maker, and writer, based in New Yorks Hudson Valley. Anja is the alchemist behind Fat of the Land, a small batch herbal apothecary with a focus on cultivating connection to self, environment, and the cycles by which we live. We interviewed Anja about her daily routines and practices, approach to food, exercise, skincare, her work and much more. Routine -- Is routine important to you or do you like things to be more open and free? A nice balance of both! I need to exist inside a structured, but flexible container. A little bit of routine allows me to make the most of my time, while feeling free and inspired. -- Do your routines change with the seasons? Definitely, it is one of the biggest factors that informs the way I live – acknowledging the seasonal shifts within and without and using that information to alter how I show up to take care of myself. -- What do your mornings look like? I dont like alarms, so I usually wake up naturally, somewhere between 6:30 and 8, depending on the time of year. Then I drink a bunch of water, sometimes with lemon and sometimes not. I try to get out in nature almost immediately. I live right next to a bird sanctuary on the Hudson River, so I bring a hot bevvie and do a long walk there. I always leave my phone at the house so I have a chance to really check in with myself, do some breathing, and connect before the day starts. After that, its breakfast and usually emails. -- Do you have any bedtime rituals that help you sleep well? I usually wash my face and do some facial gua sha. Its so relaxing and helps me unwind. Then, I have little ritual of turning down the house, where I close the curtains, turn off the lights, and say goodnight to everything. It sounds like a small detail, but its a gesture I really like, acknowledging the animacy of the home energies, thanking them, and setting it all to rest for the day. In my bedroom, I try to keep good sleep hygiene, which for me means low technology and minimal artificial lighting. -- Do you have any kind of mindfulness practice? Honestly, I think my whole life is a mindfulness practice. Isnt that what mindfulness is all about, practicing showing up in the mundane of the day-to-day in the fullest capacity? Sustenance -- Describe your typical or favorite meal for each of these: Breakfast – Usually some combination of eggs and ferments. In the summer, hard-boiled with smoked salmon and sauerkraut. Right now, Im on a scallion and ginger congee kick – a simple Chinese rice porridge served with a soft boiled egg and miso. Its so good. Lunch – Sometimes an open-face sandwich or leftovers from the night before. Lately, Ive been working through lunch and having an early dinner. Snack – Fruit and chocolate. Its apples, pears, and citrus right now. Dinner – Currently: soup and sourdough bread with lots of ghee. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I make myself a matcha latte with oat milk and a couple droppers of our brain tincture almost every day. On weekends, I might have a cup of coffee and I sometimes do a mushroom tea/­­dandy blend/­­cacao mixture as an afternoon pick me up. I really try not to have too much caffeine though, it makes me a bit of a mess and dehydrates me way too much, always trying to find that balance. -- What is your grocery shopping routine like? Are there things that always make it in your basket? Its pretty broken up between farmers markets, the local food shop, and the co-op in the next city over. In the summer, primarily farmers markets for that good good fruit and veg. Right now, my staples are eggs, potatoes, citrus, oatly, broccoli, and cauliflower. -- Do you have a sweet tooth? Definitely. I like to keep my kitchen stocked with what I call hippie treats and lots of fruit. I dont buy a lot of packaged food, which means if I want to have sweets in the house I have to prepare them myself. I love baking, and will usually make a treat at least once a week – recently, its been sticky apple ginger date cake and berry crisps from a stocked freezer of gleaned summer berries. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do, but with much variability. In the past, I’ve been really into running, yoga, and rock climbing — and these things come back in waves. In the summer, I’m cycling a lot, and right now I’m getting back into my ephemeral winter gym flow. Sometimes, my exercise is just doing squats in the kitchen while waiting for the kettle to boil. Thats actually my favorite kind. Beauty -- What is your skincare approach – face and body? I definitely subscribe to the less is more skincare model. I wash with just warm water, am very liberal with hydrosols, and then use a serum and/­­or balm. I make all my own hydrosols in my garden during the summer and offer some of them in the apothecary. Im currently really loving Dragon Balm by Apis Apotheca, a farm and skincare line run by my friend Aviva, who really knows her shit. Most days I also do a quick little gua sha facial massage afterwards – I always see instant results and it feels too good. -- Do you have any beauty tricks that you’ve found to be especially useful? Drinking lots of water and herbal infusions. My present go-to is nettle, raspberry leaf, goji berry, and fresh ginger root. Stress, etc. -- Do you practice any consistent routines for managing stress? Big Calm tincture in every pocket, purse, and drawer. I lean heavily on nervines and deep breathing. Getting outside is also really important — and socializing! -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? To be honest, I havent gotten so much as a cold in more than ten years! I owe this mostly to a naturally strong constitution, but also a pretty large emphasis on tonic, preventative medicine and lifestyle. Cooking with medicines, like infused vinegars, dank broths, and elderberry syrup, are big, but getting enough rest is the biggest. Im constantly doing micro check-ins throughout the day to see how I can best give myself what I need to prevent burnout, fatigue, and illness. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Theyre so fluid in my life. I enjoy the hell out of the work I do, and I’d probably be doing most of it even if it wasnt my job, but Im also pretty good at allowing myself to turn off when I’m tired and not place undue expectations on myself all the time. I find allowing myself to take frequent mini vacations is the most helpful — getting out of my environment is the only thing that really turns off my work brain, plus it brings in a fresh influx of new inspiration and perspective. Knowledge -- What was your path to becoming an herbalist? My first job in high school was at the local health food store. There were a couple older women who worked there and would walk me through the vitamin and bulk aisles, teaching me all about the different herbs and supplements. This was a sort of epiphany for me, viewing plants in this way. I then studied anthropology in university, focusing mostly on traditional sustenance and healing practices. After finishing school, I knew I needed to immerse myself in plant medicine, so I enrolled in an herbal medicine program in Appalachia. -- How do you approach foraging the ingredients for your apothecary and seasonal wellness boxes? Do you have a plan in mind for each season or is it more about going with the flow? I definitely have a plan in mind, but I usually have to surrender it while remaining open to new inspiration. It can be a challenge to have expectations for a season, nature doesnt really work that way, and thats been both a constant source of inspiration for me, as well as a lesson in boundaries and respect. I could be inspired to make one thing, but if its not a particularly fecund year for a certain plant, I have to cede to that. Making things from intuition and by listening to the seasons and cycles is probably not the best business model, but its the only way I want to work with plant medicine. -- What are some offerings youre working on currently? Im getting ready to re-release a little book I wrote last year, Always Coming Home: a guide to seasonal wellness, with some edits and new content. Im also refining the 2020 Seasonal Wellness Box subscription that will soon be available. -- How were you able to grow a business with your interests and loves in mind? Its been a very slow chipping away for me to remain really clear on the things that matter and the things that dont in growing my business. It turns out, remaining true to creating medicine that is intimate, small batch, and well cared for is much more important than being able to mass produce things or being on every shelf in the country. I want my values to be foremost and my business to be second. Fun and Inspiration -- What is something you are particularly excited about at the moment? Going full hibernation this January. -- What do you do to unwind or treat yourself? Put my legs up the wall, get a massage, go hiking with a friend, sweat, travel, in the summer I go swimming multiple times of day in various bodies of running water, thats my favorite. -- We love the Catskills so much. What are some of your favorite places to visit in the area? Montgomery Place farm stand for all your fruit and veg needs, there are so many great trails in the mountains, Colgate Lake for a swim, Talbott and Arding picnic at the Saugerties lighthouse for lunch and Lil Debs Oasis for dinner. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Im reading The Overstory by Richard Powers right now, and it is SO GOOD. A vignette of short stories written about trees and so much more. Song/­­Album – Hildegard von Bingen forever. Movie – Fantastic Fungi! Just saw and highly recommend, mushrooms will save the world. Piece of Art – All things Andrew Wyeth. Photos by Jenn Morse, Gabrielle Greenberg and Anja herself. The post Anja Schwartz Rothe appeared first on Golubka Kitchen.

Heart-y Artichokes, Green Beans, and Leeks

December 9 2019 Meatless Monday 

Artichoke hearts, leeks, and green beans are roasted in the oven to a crispy perfection and are then topped with a sprinkling of pistachios and pomegranate seeds. With such a combination of flavors and textures, no two bites will ever be the same. This recipe comes to us from Joy Bauer’s book Yummy Yoga: Playful Poses and Tasty Treats . Photo credit: Lucy Schaeffer. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 tablespoons olive oil - 2 tablespoons lemon juice - 3 garlic cloves, finely chopped (or 1/­­4 teaspoon garlic powder) -  1/­­2 teaspoon kosher salt -  1/­­4 teaspoon black pepper - 4 to 5 cups fresh green beans - One 14-ounce can quartered artichoke hearts, drained, rinsed, and patted dry - 2 or 3 leeks, sliced and cleaned (use only the white and pale green parts) - Nonstick oil spray -  1/­­2 cup pomegranate seeds -  1/­­2 cup roasted pistachio nuts, shelled   Preheat the oven to 425°F. Combine the olive oil, lemon juice, garlic, salt, and pepper in a mixing bowl. Add the green beans, artichokes, and leeks. Stir to coat evenly. Mist a baking sheet with oil spray and spread the mixture on the sheet in a single layer. Roast for about 20 to 25 minutes or until the vegetables are slightly browned and crispy. (I think theyre extra delicious when the edges get super crisp!) Remove from oven and garnish with the pomegranate seeds and pistachios. The post Heart-y Artichokes, Green Beans, and Leeks appeared first on Meatless Monday.

Triple Citrus Cupcakes

December 6 2019 VegKitchen 

Triple Citrus Cupcakes Are you suffering from the midwinter blahs, that time when it seems that not a single fresh fruit remains in the grocery store, and theres nothing but kale and potatoes thriving in the harsh frozen tundra outside? The Solution: reach for citrus--and dont stop at just one type! The post Triple Citrus Cupcakes appeared first on VegKitchen.

Celebrity Chef Meatless Holiday Recipes

December 4 2019 Meatless Monday 

Celebrity Chef Meatless Holiday Recipes   Meatless Monday has created our dream-team celebrity chef meatless holiday menu, featuring a plant-based take on traditional recipes created by Bobby Flay, Gordon Ramsay, Giada de Laurentiis, Martha Stewart, Rachael Ray, Jamie Oliver, Nigella Lawson and Carla Hall. From our kitchen to yours, please click the links below to enjoy these delicious, decadent, jaw dropping, and, of course, festive plant-based holiday recipes.   Appetizers Artichoke Arancini Wild Mushroom & Pomegranate Salad Cannellini & Kale Soup Sides Lemon Smashed Potatoes Persimmons & Roasted Chicories  Grilled Brussels Sprouts & Hazelnut Vinaigrette Entrees Epic Veg Lasagne Beet Wellington Stuffed Squash  Desserts  Sumptuous Chocolate Cake Deconstructed Vegan Pecan Pie Vegan Apple Pie   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post Celebrity Chef Meatless Holiday Recipes appeared first on Meatless Monday.

The One Ingredient You Should Be Adding to All Your Plant-Based Recipes

November 4 2019 Meatless Monday 

The One Ingredient You Should Be Adding to All Your Plant-Based RecipesWere all familiar with the four basic tastes -- sweet, salty, sour, and bitter -- but umami, the mysterious fifth taste, remains an enigma. Umami is responsible for giving foods their deep, savory flavor. When used properly, umami adds a pleasant richness to plant-based meals, balances the natural bitterness of nutrient-dense vegetables, and simplifies cooking by reducing the need for salt and other flavor-enhancing ingredients. Umami can be found in everything from corn, tomatoes, and mushrooms to aged cheeses, nori and soy sauce. While its easy to find foods that contain umami, its not always as simple to coax that savory flavor out of them, which is why umami remains an underutilized culinary tool in many home kitchens across America. Thats why the team at Meatless Monday was so thrilled to work with Yondu Vegetable Umami to develop a free, downloadable e-cookbook complete with umami-rich plant-based recipes. When scrolling through the recipes, youll see the breadth and versatility of this one simple ingredient. But tasting is believing. For starters, try this super simple 3-Minute Veggie Soup , which includes aromatic leeks, sugary snap peas, cool slices of fennel, and a couple of tablespoons of vegetable umami. At only 54 calories per serving, its a nice, light way to open a meal. Catering to a crowd? Pulse together a creamy Minted Pea and Walnut Dip in a matter of minutes. Have some leftover cauliflower? A spattering of chili flakes and lemons zest, along with a drizzle of olive oil and umami will transform this simple vegetable into a Quick Roasted Cauliflower worthy of any restaurant menu. To celebrate the cookbook release, Yondu is giving away 50 free bottles of their vegetable umami. All you have to do is click the link HERE and sign up, but move quick -- its first come first serve. And if you missed the giveaway, Yondu is also offering a coupon code for 50% off your order! Use code: 50umamimeals.   Download your free copy of the e-cookbook HERE and click over to Amazon to purchase a bottle of Yondu, $8.99 (lasts quite a while). Thanks to Yondus vegetable umami, you can effortlessly add a richness to any of your Monday meals. Need more inspiration? Check out Yondu.Us for more recipes. Tag @MeatlessMonday and @Yondu.USA in your umami food posts and share the e-cookbook link with friends and family to inspire easy Meatless Monday meal ideas. The post The One Ingredient You Should Be Adding to All Your Plant-Based Recipes appeared first on Meatless Monday.

lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup

October 30 2019 hebbar's kitchen 

lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear souplemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup with step by step photo and video recipe. generally soup recipes are made with just one hero ingredient with optional side ingredients to improve the flvaour. however there are quite a few mixed soup recipes which is made with many hero ingredients. one such simple, easy and flavoured soup is lemon coriander soup recipe known for its tangy and spicy taste. The post lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup appeared first on Hebbar's Kitchen.

Tiramisu Chia Seed Pudding

October 13 2019 Vegan Richa 

Tiramisu Chia Seed PuddingDecadent Vegan Tiramisu Chia Seed Pudding! Coffee Chocolate Chia pudding layered with creamy vanilla layer topped with whipped coconut cream and cocoa powder. Glutenfree Soyfree Nutfree Dairyfree   Jump to Recipe  When you can have Tiramisu Chia seed pudding for breakfast, then why wouldn’t you! This easy chia pudding has 3 layers. The Chocolate Coffee layer has warmed non dairy milk, vanilla, cocoa powder, some coffee, maple syrup or other sweetener, and chia seeds. The warmed milk helps the chia seed absorb the liquid evenly and quickly and the pudding thickens within 15 mins! For the cream layer I use warmed non dairy milk, almond extract, a pinch of salt and lemon juice for the cheese flavor, maple syrup or other sweetener, and chia seeds. The almond extract adds a bit of amaretto flavor without the liquor. You can add the extract to either the chocolate layer or the cream layer. The lemon and salt add a slight cream cheese like flavor which works amazingly. You can omit them for a plain vanilla pudding layer as well. The third layer is some fluffy whipped coconut cream and a dusting of good cocoa! and done.Continue reading: Tiramisu Chia Seed PuddingThe post Tiramisu Chia Seed Pudding appeared first on Vegan Richa.

Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa

September 30 2019 Meatless Monday 

Want a tastier taco? The combination of lentils and toasted walnuts in place of animal-protein makes for a cleaner, more complex bite. For the filling, lentils are seasoned with a blend of chili powder, cumin, and smoked paprika and tossed with toasted walnuts. The mixture is topped with a cool, tart cashew sour cream, and a bright pineapple salsa. This recipe comes to us from Carly Paige, founder of FitLiving Eats , author of Simply Swapped Everyday , and one of the finalists of the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 8 tacos - 1 15-ounce can cooked lentils - 1 cup walnuts, roughly chopped - 1 tablespoon tomato paste - 1 tablespoon chili powder - 1 tablespoon cumin - 1 tablespoon smoked paprika - 1 teaspoon oregano -  1/­­2 teaspoon salt - 8 romaine lettuce leaves   - Pineapple Avocado Salsa: - 1 cup fresh pineapple, diced - 2 avocados, diced -  1/­­2 jalapeno, seeds removed and diced -  1/­­4 cup red onion, diced -  1/­­4 cup cilantro, chopped - 1 lime, juiced -  1/­­2 teaspoon salt   - Cashew Sour Cream: -  3/­­4 cup cashews, soaked for 4 hours -  1/­­4 cup water - 1 tablespoon lemon juice -  1/­­2 teaspoon apple cider vinegar -  1/­­4 teaspoon salt   To make the lentil walnut taco meat, toast the walnuts in a sauté pan for about 5 minutes on medium-low heat. Add the lentils, spices and tomato paste. Stir to combine and sauté for a few more minutes to let the mixture dry out a bit and become crumbly. Meanwhile, combine the salsa ingredients in a bowl and set aside. To make the cashew sour cream, drain the soaking liquid from the cashews and add the cashews to a blender. Add the remaining ingredients and blend until creamy. To assemble, spoon the taco meat into the romaine leaves. Top with salsa and cashew sour cream. The post Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa appeared first on Meatless Monday.

Cheesy Broccoli Mac Soup

September 26 2019 Robin Robertson's Global Vegan Kitchen 

Cheesy Broccoli Mac Soup By now, many of you have dug into your copy of Vegan Mac & Cheese and have begun making recipes from the book.  I hope you’ll share pics on social media so I can see what everyone is making! Today I’d like to share a recipe from Vegan Mac & Cheese from the final chapter of the book called “Fun with Mac & Cheese.”  This chapter is loaded with recipes for using up leftover mac & cheese (or you can whip up a quick batch just to use in the recipes if you don’t have leftovers.) Among the recipes in that chapter are: Cheesy Mac Mug, Mac UnCheese Omelet, Waffled Mac UnCheese, Mac UnCheese Balls (above), Cheesy Mac Muffins (below), Mac UnCheese Quesadillas, and Mac UnCheese Pizza.  There are even two dessert recipes: Sweet Noodle Kugel and Indian Vermicelli Pudding. The recipe I want to share is for Cheesy Broccoli Mac Soup.  It’s ideal for the fall weather that is bound to be just around the corner!  I hope you enjoy it. BTW… If you haven’t gotten your copy of Vegan Mac & Cheese, I hope you will.  And if you already have the book, I hope you’ll do me a HUGE favor and write a brief review of the book on Amazon.  It only takes a minute and will really help spread the word.  THANK YOU!!! Cheesy Broccoli Mac Soup Cheesy broccoli soup is a cold weather favorite in our house, so it was a no-brainer to try it made with leftover mac uncheese. The results were so good, this is now our go-to way to make it. We especially like that the broth isnt too thick (which it often is in cheesy soups). If you prefer a thicker broth, simply use less vegetable broth. To make this recipe without leftovers, I suggest using the quick and easy recipe for One-Pot Cheesy Mac from Vegan Mac & Cheese. - 1 tablespoon olive oil - 1 small yellow onion, minced - 2 garlic cloves, minced - 4 cups vegetable broth - 3 cups (weight varies) leftover or homemade mac uncheese - 11/­­2 cups Cheddary Sauce (recipe follows) - 1/­­2 cup plain unsweetened nondairy milk - 1/­­4 teaspoon smoked paprika - Salt, to taste - Ground black pepper, to taste - 2 cups steamed small broccoli florets - 1/­­4 cup Nut Parm (recipe follows) - In a large saucepan over medium heat, heat the olive oil. - Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. - Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes. - Stir in the mac uncheese and then add the Cheddary Sauce, stirring until thoroughly combined. - Add the milk and paprika and season with salt and pepper. Cook, stirring, until hot. - Stir in the broccoli and serve hot, sprinkled with the Nut Parm. Makes 4 to 6 servings   Cheddary Sauce - 1 cup unsalted raw cashews - 1 large russet potato, peeled and diced - 1 small carrot, chopped - 1/­­2 of a small yellow onion, chopped - 1 garlic clove, chopped - 1 teaspoon salt - 1/­­3 cup nutritional yeast, plus more as needed - 2 tablespoons vegan butter - 1 tablespoon rice vinegar - 1 tablespoon fresh lemon juice - 11/­­2 teaspoons white miso paste - 1/­­2 teaspoon prepared yellow mustard - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon smoked paprika - 1/­­4 teaspoon ground turmeric - 1 cup plain unsweetened nondairy milk, or water - In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes. - Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water. - Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use. Makes about 4 cups   Nut Parm - 1 cup unsalted blanched almonds, or unsalted raw cashews - 1/­­3 cup nutritional yeast - 1/­­2 teaspoon salt - 1/­­4 teaspoon onion powder Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator. Makes about 11/­­3 cups   The post Cheesy Broccoli Mac Soup appeared first on Robin Robertson.

Mediterranean Kidney Bean Salad

September 16 2019 Oh My Veggies 

  This Mediterranean Kidney Bean Salad is really simple, and it’s one of our favorite lunch recipes. This recipe is perfect for making at the beginning of the week, to have either for lunch or as an afternoon snack. The protein and fiber in the beans help you feel fuller for longer. Mediterranean Kidney Bean Salad is great to eat on its own, but it’s also a terrific filling for pita bread. And since the oil and lemon juice act as a marinade, this is one of those recipes that tastes better and better as the days go on, so be sure to save some for later! You may find you enjoy the flavor later in the week than you did in the beginning. But, the fresh flavor is also delicious enough that you can whip this up as a side dish for a quick weeknight dinner. Give the recipe a try and let us know how you like it in the comments below.

Lemon Rice with Vegetables

August 26 2019 VegKitchen 

Lemon Rice with Vegetables If youre bored of regular rice and curry meal, this variation is a must try. Lemon-flavored rice with vegetables is a good way of taking less carbs and more healthy vegetables. Just add this rice and your choice of pickles or chutney for a complete meal. The post Lemon Rice with Vegetables appeared first on VegKitchen.


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