lemon - vegetarian recipes

Try it! You will enjoy it!

Kamal Kakdi Ki Chaat (Spicy Lotus Root Appetizer)

Paneer ki sabji | quick paneer curry recipe | paneer sabzi recipe

Roadside kalan recipe | mushroom kaalan masala recipe | mushroom stir fry chaat

Spicy Namak Para (Masala Paras)










lemon vegetarian recipes

Kamal Kakdi Ki Chaat (Spicy Lotus Root Appetizer)

yesterday 03:50 Manjula's kitchen 

Kamal Kakdi Ki Chaat (Spicy Lotus Root Appetizer) (adsbygoogle = window.adsbygoogle || []).push({}); Print Kamal Kakdi Ki Chaat Kamal Kakdi Chaat is a truly unique and tasty dish. I wanted to make something new and delicious but also healthy and easy to make. kamal kakdi, is an edible lotus root that has a crunchy texture and slightly sweet taste. After doing some research, I was surprised at how much nutrients kamal kakdi has. I was excited to try out a spicy chat recipe using it. An added plus is that this recipe requires no frying and is a nice healthy savory snack. My family really enjoyed this new dish! Hope you give this recipe a try and enjoy! This recipe will serve 6. Course Chaat Cuisine Indian Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 6 people Ingredients2 cup sliced lotus stem I am using frozen, Kamal Kakdi 1 Tbsp oil 1 Tbsp ginger thinly sliced, adrak 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1/­­4 tsp black pepper kali mirch 1 tsp green chili finely chopped, Hari mirch 1/­­2 tsp lemon juice Also Need for Serving 1/­­2 cup whipped yogurt for serving 2 Tbsp tamarind chutney please add the link check the recipe Instructionspressure cook the Kamal Kakdi in an instant pot for five minutes in two cups of water. I also drained the water. Kamal Kakdi should be tender. Notes: you can also, use the pressure cooker and cook at the same time, or you can also cook in a pot for 20 minutes. Drain the water and pat dry. In a frying pan heat the oil over low medium heat. Add the oil, oil should be just warm add sliced ginger. Stir fry for about 2 minutes and take it out in a bowl. I will use this ginger later for garnishing. Note: I feel adding ginger later it gives a nice kick to chaat. Use the same pan and it already has some left-over oil. Oil should be moderately hot, add cumin seeds. As cumin seeds crack add kamal kakdi, stir and sprinkle salt and black pepper. Stir fry for one minute add about 1 teaspoon of chopped green chiles and lemon juice stir fry for about 2 minutes, turn off the heat. Kamal Kakdi is ready to be served. Plating the chaat, drizzle yogurt over kamal kakdi also drizzle tamarind chutney. And finish it off with some green chilies and roasted ginger. NotesServing suggestions: You can also serve this kamal kakdi as is as a masla kamal kakdi, sprinkle little chaat masala. You will also enjoy the recipes for, Bread Pudding With Chocolate Sauce, Sabudana (Tapioca) Bhel, Dahi Puri Chaat The post Kamal Kakdi Ki Chaat (Spicy Lotus Root Appetizer) appeared first on Manjula's Kitchen.

Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)

November 20 2020 Vegan Richa 

Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)These easy Vegan Chocolate Pumpkin Spice Snickerdoodles are everything you love about snickerdoodles with a punch of pumpkin pie magic. A Glutenfree Vegan fall-tastic spin on a classic holiday cookie your whole family will love! Jump to Recipe Prepare to “fall” in love with these marbled Vegan Snickerdoodles! These Pumpkin Spice Snickerdoodles should really come with a warning label because they are so good. I mean, we are in a season that should be all about gratitude and sharing the goodies, but these are SO good they could trigger a spot of the old “food greed”. This can be easily solved by just making a huge batch and keeping some all for yourself. Baker’s privilege, right? A classic snickerdoodle cookie is a type of holiday sugar cookie rolled in cinnamon sugar. This fall-centric pumpkin spice version adds a pinch of pumpkin pie spice aka. our favorite fall drug. While baking, the pumpkin pie spices will fill your whole kitchen with the most comforting cozy scent and will give you all those fall feels. The other half is chocolate which complements the cookie and the season perfectly. Dont like pumpkin pie spice? Use just cinnamon or just vanilla and skip the cinnamon sugar coating. More cookie Recipes from the blog - Cinnamon Roll Cookies.  - PB J thunbprints - grainfree Brownie cookies  - Lemon Chia Cookies. GF - Peanut oatmeal Chocolate chip cookies - Paleo Chocolate Chip Cookies. GF - Breakfast Cookies gf - Ginger Tahini Cookies GF option They are Glutenfree, have amazing texture and flavor, theyre perfectly pumpkin spicy...AND they have added chocolate so they are extra awesome! I am fully bandwagon-ed up with these babies and I think you should do the same!Continue reading: Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)The post Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree) appeared first on Vegan Richa.

7 Tips for Shaking Sugar

November 7 2020 Vegetarian Times 

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

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

Mediterranean Chickpea Salad – Balela Salad

September 22 2020 Vegan Richa 

Mediterranean Chickpea Salad – Balela SaladThis colorful Mediterranean Chickpea Salad known as Balela salad is hearty, refreshing, and bursting with fresh herbs and zesty flavor from the fresh lemon garlic dressing. So easy, so delicious, and so satisfying! Turn it into an easy weeknight meal by serving it with pita bread! Jump to Recipe Coming at you with a protein-packed power salad that is as satisfying as delicious: Balela Salad! A very popular salad in the Middle Eastern and Mediterranean cuisine. Don’t you love how fresh and festive it looks? In Arabic, the word balela means cooked chickpeas and they are indeed the main ingredient in this salad. However, we also add some extra crunch from cucumbers, peppers and a zesty sumac lemon garlic dressing takes this salad to the next level.  It is simple, wholesome, bright, and flavor-packed and you will LOVE every bite of it.Continue reading: Mediterranean Chickpea Salad – Balela SaladThe post Mediterranean Chickpea Salad – Balela Salad appeared first on Vegan Richa.

Indonesian Noodles with Tempeh

August 28 2020 Robin Robertson's Global Vegan Kitchen 

Indonesian Noodles with Tempeh The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook. Enjoy! Indonesian Noodles with Tempeh Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles. - 8 ounces (225 g) rice vermicelli (or use cooked spaghetti) - 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil - 8 ounces (225 g) braised tempeh, cut into 1/­­2-inch [1 cm] dice - 1/­­3 cup (70 ml) tamari - 1/­­2 cup (130 g) creamy natural peanut butter - 2/­­3 cup (140 ml) low-fat unsweetened coconut milk - 2 tablespoons (30 ml) fresh lemon juice - 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it) - 1 teaspoon natural sugar - 11/­­4 cups (295 ml) water - 1 red bell pepper, seeded and chopped - 6 cups (420 g) chopped bok choy - 1 large carrot, shredded - 1/­­2 cup (50 g) chopped scallions, white and green parts - 3 garlic cloves - 1 tablespoon (8 g) grated fresh ginger - 1 cup (134 g) frozen peas, thawed - 1/­­4 cup (35 g) chopped unsalted dry-roasted peanuts - 2 tablespoons (8 g) minced fresh cilantro - Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside. - Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside. - In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside. - Heat the remaining 1/­­4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes. - Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.      The post Indonesian Noodles with Tempeh appeared first on Robin Robertson.

Blueberry Muffin Overnight Oats (vegan)

August 24 2020 Vegan Richa 

Blueberry Muffin Overnight Oats (vegan)Blueberry muffin fans – these Vegan Blueberry Muffin Overnight Oats are for you! A fun and delicious breakfast that is easy to make ahead of time – perfect for a busy morning! Glutenfree, Nutfree option Jump to Recipe Overnight Oats are a total lifesaver for busy mornings and while the base is always the same – chia seeds, oats and plant-based milk- , you can come up with endless flavor variations. Have you tried my Samoa Cookie Overnight Oats or my Mango Overnight Oats? Or the Tiramisu overnight oats! So good! Just when you thought I couldnt come up with another overnight oat recipe variation, these Blueberry Muffin Overnight Oats made their entry. These easy vegan blueberry overnight oats are so delicious I could have them every day.Continue reading: Blueberry Muffin Overnight Oats (vegan)The post Blueberry Muffin Overnight Oats (vegan) appeared first on Vegan Richa.

Strawberry Lemonade Slushie

August 7 2020 Vegan Richa 

Strawberry Lemonade SlushieStrawberry Lemonade Slushie with mint - A refreshing homemade 4 ingredient drink ready in just minutes! Naturally sweetened! All you need is strawberries, lemon, mint, maple syrup, and ice to have this refreshing summer drink!  Jump to Recipe Something I just love to make during the summer are homemade fresh fruit slushies.  If you have never made one, do it NOW! You will love how easy they are to throw together, kids love them and they are just perfect for sipping by a pool or in your garden while reading a book. My current favorite is this Strawberry Lemonade Slushie - It’s fruity, cool and refreshing with just the perfect amount of sweetness from the strawberries and acidity from the added lemon juice! This Vegan Lemonade Slushie is the perfect drink to serve at your next backyard bbq or to just enjoy as a sweet snack on a hot summer day.Continue reading: Strawberry Lemonade SlushieThe post Strawberry Lemonade Slushie appeared first on Vegan Richa.

Roasted Berry Sorbet

July 29 2020 Golubka Kitchen 

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

Chickpea Lettuce and Tomato Wraps

July 21 2020 Robin Robertson's Global Vegan Kitchen 

Chickpea Lettuce and Tomato Wraps Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years. My latest version is one of the bonus recipes you’ll get when you pre-order my new book, The Plant Protein Revolution Cookbook. Instead seasoning it to tastes like tuna, I’ve changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT.  In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap. Chickpea Lettuce and Tomato Wraps Makes 2 servings - 1/­­2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained - 1/­­4 cup water - 2 tablespoons fresh lemon juice - 1 tablespoon ground hemp seeds - 1 teaspoon yellow mustard - 1/­­4 teaspoon garlic powder - 1/­­4 teaspoon onion powder - Salt and ground black pepper - 1 (15-ounce) can chickpeas, drained and rinsed - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon Liquid Smoke - 1/­­4 cup minced celery - 2 tablespoons minced scallions - 2 large whole-grain tortillas - 4 large butter lettuce leaves - 1 ripe tomato, thinly sliced In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside. In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired.  Season to taste with salt and pepper. Mix well. To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap.  Repeat with the remaining ingredients. Cut each wrap in half and serve. PRE-ORDER NOW:  If you order The Plant Protein Revolution Cookbook before August 11, 2020, youll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address plantproteinrev@quarto.com and my publisher will send you the bonus recipes. The post Chickpea Lettuce and Tomato Wraps appeared first on Robin Robertson.

Summer Garden Pasta Salad

July 15 2020 Golubka Kitchen 

Summer Garden Pasta Salad I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we’ve been making it a bunch ever since. It’s nothing fancy – just some sweet, roasted summer veg tossed with pasta, chickpeas, basil, olives, and a three ingredient dressing. This is about as much effort as I like to put into cooking in the summer, and the extra flavorful, sun-fed produce really allows for that. This salad packs up nicely, which makes it a great thing to bring to an outdoor gathering or the beach. It also gets better with time, as it has a chance to sit and marinate, so it’s a great make-ahead option for all your summer plans. Hope you’ll give it a try! Summer Garden Pasta Salad   Print Serves: 4-6 Ingredients 1 medium zucchini - sliced into half moons 1 medium summer squash - sliced into half moons 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks sea salt freshly ground black pepper ¼ cup olive oil, plus more for drizzling the vegetables zest and juice from 1 large lemon 1½ tablespoons Dijon mustard 10 oz pasta of choice 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas) heaping ½ cup pitted Castelvetrano olives or other olives of choice a few large handfuls fresh basil - torn or sliced Instructions Preheat the oven to 400° F (200° C). Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold. 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 Summer Garden Pasta Salad appeared first on Golubka Kitchen.

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.

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.

Grilled Veggie Healthy Bowl (Air Fryer Recipe)

September 24 2020 Manjula's kitchen 

Grilled Veggie Healthy Bowl (Air Fryer Recipe) (adsbygoogle = window.adsbygoogle || []).push({}); Print Grilled Veggie Healthy Bowl "Grilled Veggie Healthy Bowl" is inspired by my daughter-in-law, who enjoys light, fresh, and healthy meals. She suggested I do this video after trying my recipe out. It's hard to believe something this healthy makes such a delicious and filling meal! In this recipe, I grilled asparagus, broccoli, bell pepper, zucchini, and cherry tomatoes. I then toss the grilled veggies with spiced chickpeas and a homemade ginger dressing. The ginger dressing definitely adds a kick to the flavor. This bowl is also pleasing to the eyes as it's filled with colorful vegetables and the chickpeas add some texture, in addition to protein! This dish vegan and gluten-free. This makes for a great lunch. Or you can serve this as a side dish or make a wrap using tortillas or flatbread. Recipe will serve 2 people. Course Salad Cuisine Indian Keyword Air Fryer Recipe, Diabetic, Gluten Free, Grilled Vegetables, Healthy, Healthy Bowl, Healthy Lunch, Home Made, Low Cholesterol, Lunch Box Meal, Masala Chola, Refreshing, Salad, Spicy Chickpea, Vegan Prep Time 10 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Chickpeas15 ounce can of chickpeas 2 tsp oil 1/­­2 tsp salt 1/­­2 tsp roasted cumin seed powder 1/­­8 tsp black pepper 1 tsp finely chopped green chili 1 Tbsp shredded ginger 1 tsp lemon juice Vegetables8 cherry tomatoes 1/­­2 zucchini cut in four length wise 1/­­2 red bell pepper quartered seeds and ribs removed 1/­­2 yellow bell pepper quartered seeds and ribs removed 6 florets of broccoli 10 asparagus trimmed Use the vegetables to your choice Dressing1 Tbsp vinegar I am using rice vinegar 1 Tbsp lemon juice 2 Tbsp olive oil 1 tsp sugar 1/­­2 tsp salt 1/­­4 tsp black pepper 1 Tbsp ginger juice InstructionsPrepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready. Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you dont have air fryer grill the veggies in the oven or on the stove. Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add roasted cumin seed, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance. Toss the vegetables and chickpeas together and drizzle the dressing. NotesDo not overcook the vegetables, otherwise the vegetables will become too soft or mushy and will lose the colors. The post Grilled Veggie Healthy Bowl (Air Fryer Recipe) appeared first on Manjula's Kitchen.

Frozen Chocolate Frappuccino

September 17 2020 Manjula's kitchen 

Frozen Chocolate Frappuccino (adsbygoogle = window.adsbygoogle || []).push({}); Print Frozen Chocolate Frappuccino School is back in session and summer is pretty much over, but it's still hot enough to enjoy "Frozen Chocolate Frappuccino". It has been a huge hit with my grandkids this summer. Of course, they enjoy traditional hot chocolate as well. One day my granddaughter asked me if I could make a delicious cold version of a hot chocolate and call it "Frozen Chocolate Frappuccino"! It was a really hot day and we decided to experiment with different versions of cold frothy frozen chocolate. We came up with the perfect recipe together. She was so excited about this recipe that she wants to create more recipes! This super simple recipe with few ingredients is the perfect answer to blazing hot temperatures. Ingredients are ones you will have on hand. Top with some whipped cream and you've got a decadent drink! This recipe is good for 2. Course Beverages Keyword Beverage, Chai Latte, Chocolate Ganache, Chocolate Ganache Toast, Cold Chocolate, Cold Coffee, delicious, Drink To Go, Frappuccino, Home Made, Hot Chocolate, Kid Friendly, lemonade, Mango Lassi, Quick And Easy, Recipe videos, Refreshing, Summer Drink, Sweet Prep Time 5 minutes Total Time 5 minutes Servings 2 people Ingredients1 cup whole milk 1 Tbsp cocoa powder 2 Tbsp milk chocolate chips 2 Tbsp sugar 1/­­8 tsp cinnamon powder 2 cup ice cube whipping cream for topping optional InstructionsIn a small cup take the sugar, cinnamon powder, chocolate chips and cocoa powder and pour over about 2 tablespoons of hot but not boiling milk if needed add more. Mix it till all the ingredients mixed well. Blend the milk and chocolate till they are mixed well, add crushed ice, and blend on high speed, till chocolate becomes frothy. Pour it in a tall glass and topped with whip cream and shaved chocolate. Enjoy! The post Frozen Chocolate Frappuccino appeared first on Manjula's Kitchen.

Tomato and Garlic Roasted Potatoes

August 26 2020 Golubka Kitchen 

Tomato and Garlic Roasted Potatoes We have a recipe for lemon miso roasted potatoes that’s a huge crowd pleaser and very much worth the little bit of extra effort it requires. Today’s recipe employs a similar technique of roasting potatoes in a number of flavorful ingredients, more summery ones this time around. We grate fresh tomatoes into a puree, which gets mixed with potatoes, garlic, rosemary, olive oil, and seasonings. We then roast the potatoes until the ‘sauce’ that’s coating them becomes sticky and concentrated. The tomato puree contributes more of a general savoriness than a direct tomato flavor, and the garlic and rosemary take the dish over the top. The result is super flavorful, and the ingredients are very simple – our favorite kind of food. Hope you’ll give these a try! Tomato and Garlic Roasted Potatoes   Print Serves: 4-6 Ingredients 2 lbs small yellow potatoes (any waxy kind) - halved sea salt 2 large tomatoes 3 garlic cloves - crushed and peeled 2 sprigs rosemary - leaves stripped from stems olive oil freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain. Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree. Put the parboiled tomatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm. 3.5.3226 The post Tomato and Garlic Roasted Potatoes appeared first on Golubka Kitchen.

Easy Gooseberry Bundt Cake with Strawberry Lemonade Glaze

August 8 2020 seitan is my motor 

Easy Gooseberry Bundt Cake with Strawberry Lemonade GlazeThis gooseberry bundt cake very is easy to make and filled with fresh gooseberries. It is topped with a delicious strawberry lemon glaze. The post Easy Gooseberry Bundt Cake with Strawberry Lemonade Glaze appeared first on seitan is my motor.

Marinated White Bean Salad

August 5 2020 Golubka Kitchen 

Marinated White Bean Salad We have a marinated zucchini recipe in the blog archives that’s a favorite to which we keep coming back to every year, and this white bean salad definitely has its roots there. Zucchini can be surprisingly delicious raw, especially when you show it a little love like we do here – salting it to rid it of excess liquid, so that it can fully take on the flavors of the marinade. The texture of raw marinated zucchini is also great – snappy but soft at the same time. In this salad, we combine the raw zucchini with white beans, tomato, and herbs, drenching everything in a very simple marinade. The result is so refreshing and delicious in its simplicity. I’ve been making some variation of it pretty much every week this summer. You can very easily customize this recipe to your needs: use other beans or lentils, add any number of fresh summer vegetables, swap out the basil for another herb, add spices to the marinade, etc. Hope you’ll give it a try! Marinated White Bean Salad   Print Serves: 4 Ingredients 2 medium zucchini (about 12 oz total) - mandolined or thinly sliced sea salt 1 small shallot - minced zest and juice from 1 lemon 2 tablespoons red wine vinegar pinch red pepper flakes freshly ground black pepper ⅓ cup olive oil 2½ cups cooked white beans (about 2 15 oz cans) 1 large or 2 medium tomatoes - cut into chunks or cubed a few handfuls of basil or other fresh herbs of choice - sliced or chopped Instructions Put the zucchini in a colander, sprinkle generously with salt, and mix well to coat. Place the colander over a bowl to catch the water released by the zucchini and set aside to drain for 30 minutes. Meanwhile, in the bottom of the bowl in which youll be mixing the salad, combine the shallot, lemon zest and juice, vinegar, red pepper flakes, salt and black pepper to taste, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and adjust if needed. Gently squeeze the zucchini by pressing on it in the colander, to wring out any remaining water. Rinse it well to wash off the salt. Put the zucchini on a clean kitchen towel and pat dry. Add the zucchini to the bowl with the dressing, along with the beans, tomato, herbs, and another pinch of salt, mix well. Taste for seasonings once again and adjust if needed. Place the salad in the refrigerator to marinate for a few hours or overnight before serving. Enjoy cold. Notes I used baby zucchini here, thats why they look like cucumbers! 3.5.3226 The post Marinated White Bean Salad appeared first on Golubka Kitchen.

Rainbow Salad with Lemon Chia Dressing

July 28 2020 Robin Robertson's Global Vegan Kitchen 

Rainbow Salad with Lemon Chia Dressing The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon. This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com. Support for this book has been amazing, and Im especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote: Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat! Rainbow Salad with Lemon Chia Dressing This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon. Salad - 4 cups packed (120 g) baby spinach - 11/­­2 cups (338 g) diced roasted sweet potato - 2 cups (390 g) cooked brown rice or quinoa - 11/­­2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained - 1/­­2 cup (55 g) toasted slivered almonds or walnut pieces - 1 cup (150 g) shredded red cabbage - 1 large Gala or Fuji apple, cored and diced - 1 ripe Hass avocado, peeled, pitted, and diced Dressing - 2 tablespoons (32 g) almond butter - 2 tablespoons (30 ml) fresh lemon juice - 1 tablespoon (15 ml) rice vinegar - 1/­­3 cup (70 ml) water, plus more if needed - 2 teaspoons pure maple syrup - 2 teaspoons ground chia seeds - Sea salt and freshly ground black pepper Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado. Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time. To serve, drizzle the dressing on the salad and toss well to coat. Makes 4 servings The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.

Tie-Dye Purple Cauliflower Alfredo

July 17 2020 Isa Chandra Moskowitz 

Tie-Dye Purple Cauliflower Alfredo Serves 6 The world is a nightmare, dinner doesnt have to be. What if pasta could be a fantasy dreamworld where our alfredo was tie-dye purple? But this alfredo is not just pretty, its so, so tasty! Purple cauliflower is braised just until tender, keeping its color somewhat intact and bringing a deep, cruciferous flavor, plus lots of creaminess, to the sauce.  Note, I said it keeps its color somewhat intact. I had to throw in a non-conventional ingredient to make the lavender pop a bit. Dont hate…its frozen blueberries! But you really cant taste them and you know you have some laying around for the apocalypse.  So youll be left with a pretty lavender sauce to coat your noodles in. But it doesnt stop there! Take a lemon and squirt it over the plate, then watch your lavender deepem into fuschia and magenta streaks, splotches and ribbons of color. You are the greatest artist of your generation. Make sure to do this tableside and get a video of it.  OK, now get yourself on an app, order some purple cauli and whip this up! Its good wholesome entertainment for the whole fam (or your cats) and a relaxing escape that will make you think of a better possible future. Right? Recipes Notes ~ Some serving ideas: grilled or breaded tofu, tofu balls (recipes for all of those exist on this site, I’m just too world weary to link to them), toasted pine nuts, springs of fresh basil, your favorite fake chick’n. ~ Bottled lemon juice will work, but fresh will taste better! ~ If you dont have purple cauli this wont work out but it will still be a tasty cauliflower recipe.  ~ For best results, trim the white parts of the cauliflower away as much as possible so that you are left with mostly purple floret. ~ Dont use too dark a veg broth. The lighter you go, the less muted your sauce will be. ~ If you dont 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 didnt plan ahead. Ingredients 2 tablespoons refined coconut oil 1 cup sliced shallot 6 cloves garlic, minced 3 cups vegetable broth 1 head purple cauliflower in small florets (about 6 cups) 3/­­4 cups whole unroasted cashews 2 tablespoons fresh lemon juice (plus extra for squeezing) 1/­­4 cup nutritional yeast 10 frozen blueberries 3/­­4 teaspoons salt 1 pound fettuccine, cooked according to package directions in salted water Directions 1 – Boil salted water for pasta and get that whole thing going. By the time youre done making the sauce sauce the pasta should be drained and ready.  2 – Preheat a large pan over medium heat. Sauté shallot in coconut oil with a pinch of salt for 5 to 7 minutes. Add the garlic to the pan and spoon a little dab of oil on it. Mix in with the shallots and cook another 2 minutes.  3 – Add the broth, cover pan and bring to a boil. Place the cauliflower in the pan in as much of a single layer as possible. Cover and steam about 4 minutes. Mix cauliflower in the liquid, cover and steam another 4 minutes. It should be fork tender. Remove a few florets to place on the individual pasta plates later, if you like. 4 – In the meantime, place the cashews, lemon juice, nutritional yeast, blueberries and salt in a high speed blender (see note if you don’t have a highspeed blender). When the cauliflower is done, transfer it to the blender. Let sit for 10 minutes or so just to stop steaming. At that point, blend until smooth, scraping down the sides 5 – When pasta is ready, drain and pour the sauce over it. Reserve a little bit for dolloping over the plates of pasta. Taste pasta for salt. The saltiness with vary depending on your salted water and the saltiness of the broth. 6 – Place pasta in bowls, spoon additional sauce over noodles. Now take a seeded lemon and squirt it all over the pasta. Voila! Tie dye alfedo.

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.

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.

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 […]


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!