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Egg-Free (Vegan) Challah

Chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki

Sweet Loren’s is the Perfect Dessert for Meatless Monday

Dahi sandwich recipe | hung curd sandwich | cold sandwiches recipes










live vegetarian recipes

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger

September 11 2017 Meatless Monday 

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight HungerMeatless Monday is very proud to join Goya Foods as it launches its new Can Do campaign. The campaign, which kicked off in June, seeks to fight hunger by matching food purchases with donations to those in need. Goya will send food donations to Feeding America for every purchase of a featured product every month. As part of the campaign, Meatless Monday will feature recipes using Goyas Can Do products. Goyas Can Do campaign is part of a long-standing tradition for the Hispanic family-owned company which has always taken pride in giving back to communities. We have always believed in the importance of helping families in need, said Bob Unanue, President of Goya Foods. Since my grandfather started Goya in 1936, we have worked hard to demonstrate the values we hold true to the foundation of Goya Foods and what better way to give back to our country than with the nourishment of a healthy meal. Goya delivers food donations to Feeding America Goyas products provide excellent meat-free protein sources that can be incorporated into countless meals that are perfect for Meatless Monday. As added incentive, the donations made by Goya will be in the name of Goyas retail partners, including the many supermarkets across the country that sell Goya products. The Can Do campaign hopes to donate no less than 600,000 pounds of food to food banks, families and individuals throughout its year-long run. If you want to be part of a great cause, join Meatless Monday in Goyas Can Do campaign and help fight hunger across the nation! This months product, vegan refried beans, is the star of this great recipe: Incredibly Easy Wraps The post Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger appeared first on Meatless Monday.

Grilled Portobello Burgers with Garlic Mayo

September 11 2017 Meatless Monday 

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. This recipe comes to us from our friends at The Mushroom Council. Makes 4 burgers - Marinade - 2 teaspoons chili powder - 1 teaspoon dark or light brown sugar - 1 teaspoon fine sea salt - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika -  1/­­2 teaspoon ground black pepper - 1/­­3 cup extra virgin olive oil   - Burgers - 4 portobello mushrooms, stems and gills removed - 1/­­3 cup mayonnaise - 1 teaspoon chopped chives -  1/­­4 teaspoon garlic powder -  1/­­4 teaspoon fine sea salt - 1 small red onion, sliced (keep rings intact) - 4 buns - 4 lettuce leaves - Olive oil for grilling Directions Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes. Preheat grill to high heat. To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve. Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender. To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun. The post Grilled Portobello Burgers with Garlic Mayo appeared first on Meatless Monday.

Tempeh Tacos with Raw Cashew Queso

September 6 2017 My New Roots 

Tempeh Tacos with Raw Cashew Queso I have to start by saying how incredibly moved I was by the comments on the last post, and the emails I received from you guys - a deep, heartfelt thank you. I knew that opening myself up would spark a lot of conversation, but I never imagined the impact it would have, not only in regards to the incredible outpouring of support, but for sharing your own stories and struggles. Time and time again I am reminded of the power in vulnerability and open communication. I feel truly blessed to have a community of conscious and loving readers, and that we can all share our journey with one another. That is what makes us stronger, and certainly healthier human beings in every sense of the word. Before I dig deeper into what Ive been doing to eat for balancing my hormones, Id like to just follow-up with the topic of orthorexia. Many of you expressed surprise at my struggles, thinking that because I do what I do, I must have had it all together. The truth is I thought that I did have it all together for a very long time, and creating My New Roots has been the most powerful catalyst in my healing. For the last decade, Ive felt very grounded in my choices and excited to celebrate them with you. But like I mentioned in the last post, the experience of changing my diet has brought back many of the challenges, dark thoughts and feelings that I had convinced myself were gone forever. Putting new restrictions on myself made me to put food into good and bad categories. This probably doesnt sound so terrible, but like I said before, this is a slippery slope into full-blown disordered eating for me. I see now that there is an incredibly fine line between caring about what I eat and caring too much. I believe that my relationship to food is something that I may have to keep in check for the rest of my life, or at least as long as I choose to use it as a tool to become a healthier person (so, like, forever). In the last four months of tuning into what I need right now, and eating more consciously, Ive really experienced a positive difference in how I feel, which is the biggest reward anyone could ask for! But Ive also had bad days where I wasnt prepared, and suddenly being at a wedding or a birthday party, or out for dinner with friends without much to eat in the good category, wasnt so rad. My blood sugar would crash, Id feel desperate, totally out of control and the voices would come back. What Ive learned from these experiences is that I need to be as prepared as possible in these situations, but if I can’t, I simply have to let go. I cannot control everything and I cannot always be prepared, but that in order to move forward, I have to maintain flexibility, and stop being so darn hard on myself! I firmly believe that there is more strength in being fluid and forgiving, than rigid and judgmental. I am just a person, after all. Since many of you were curious about the connection between food and hormone balance, Id like to discuss it in more detail, and share what Ive been doing to keep these miraculous chemicals in check, and keep them working for me, not against me! Upping my fat and protein intake – but especially fat Fats are an essential part of a healthy, well-balanced diet, and they are especially important for hormone balance. Fats actually create the structural components of hormones, and cholesterol specifically is responsible for our reproductive hormones; estrogen, progesterone and testosterone. The type of fat you choose however, is critical to achieving a positive effect, as the ones you consume become the building blocks for your hormones. Saturated fats like coconut oil, butter and ghee, and monounsaturated fats like olive oil, nuts, eggs, and avocados are excellent choices and should be consumed responsibly every day. Cut back on or eliminate corn, canola, sunflower, safflower and soybean oils, and replace them with the aforementioned instead. Ive also increased my protein intake, and consciously replacing more high-carbohydrate foods with more protein-rich foods such as tempeh, hemp, sprouts, activated nuts, eggs, and quality protein powder has really made a difference in stabilizing my energy levels and appetite. Getting enough protein on a vegetarian diet is totally possible, but I find that if Im not really paying attention, I can dip below the ideal 45 grams a day. Loosely (not obsessively) keeping track of my daily intake of protein has helped me feel my best. Keeping my blood sugar stable It may seem totally unrelated, but blood sugar and hormones are in fact inextricably linked. One of the main functions of the endocrine system (the system that creates and transports hormones in your body) is delivering glucose to your brain, muscles, and heart. So if anything in that process isnt working properly, than mismanaged blood sugar is the inevitable result. But whats worse is that it creates a cascade effect whereby none of the other parts of your endocrine system will work either. Sheesh! Walking the line between high and low blood sugar is something that Ive really been focusing on lately, and its working well, but it is an ongoing process that takes some getting used to. Including more fat and protein in my diet has been a game-changer for me, since those macronutrients digest slower than carbohydrates - even the complex ones from things like sweet potatoes, quinoa, and chickpeas. I try to eat a large and protein-rich breakfast within an hour of waking up (after the lemon water, of course!). Lunch is where I get the majority of my calories since that is when I need the most energy. I like eating roasted vegetables, avocado, eggs, and sprouted pseudo-grains like quinoa and buckwheat. I snack in between meals when Im hungry, but instead of reaching for a slice of rye bread or a rice cake, Ill have veggies with a high-fat dip, or a handful of my Maple Cinnamon Grain-free Granola. Dinner is mostly grain-free these days and I stick to salads, soups and stews. I go to bed no longer than four hours after dinner so that Im not hungry right before I hit the pillow. Then I like to have a break of about 14 hours between dinner and breakfast the next day, as my digestion does well on the rhythm of intermittent fasting. Eating more vegetables (and less bread a.k.a. DUH) I almost always had a couple slices of rye bread at lunch. Not that there is anything wrong with doing so, but Ill admit to feeling pretty foggy-headed afterwards. And because it filled me up so much, I had less room for veggies. Now Im prepping raw and cooked vegetables ahead of time and keeping them on hand specifically for my big lunches. Some favourites to roast in the oven are cauliflower, sweet potato, pumpkin, red onion, zucchini, tomatoes, and broccoli. Ive also started cutting up a big plate of veggie sticks in the early afternoon, before I even get hungry, so that it is there and waiting for me - no excuses. Right before diving in I douse it in freshly squeezed lemon juice, Maldon salt and Aleppo pepper. Its honestly delicious. I dont have to tell you that vegetables are full of filling fiber, replenishing phytonutrients, and yes, protein. Especially dem green ones. Eat more plants. Habits + meal prep I think this was the other big hurdle for me when it came to changing things up with my eating habits. I knew that if I was going to start eating food differently, Id have to start preparing food differently too - and a lot more often. I already spend a lot of time in the kitchen (obvi) and I love it, but I am also a person who likes to spend her non-work hours away from the cutting board. Eating this way admittedly does take more time, and makes it more challenging to eat out, or just grab something on the go. Coming to terms with this was challenging, but Ive realized that I have to dedicate more time to my diet if I want to be successful. No matter how you slice it, meal preparation is a very big part of sticking to your goals, whatever they may be. Of course there are times when its just not possible to do, and divergent days are fine, but the majority of your food youre should fall into the category that helps you feel your best, however you define that. Instead of prepping one day a week, which I know a lot of people like to do, I actually prefer to pepper it throughout the week in a way that is a little more fluid for me. If the Life-Changing Loaf of Bread is in the oven for instance, Ill chop up a bunch of veggies, and put them in too. If Im washing greens for a salad, Ill do all of them so that theyre ready to chuck into a smoothie on a whim. Lee from Americas Fat Balls have also been a super snack these days. And like I mentioned before, having fresh veggies washed and sliced up for afternoon cravings is very helpful. I can prepare two or three days worth at a time and keep them in the fridge. Mindset Instead of looking at food in terms of good and bad which I think is a dangerously judgemental way to categorize what were eating, I like to say yes to certain things, and the others fall into the not-right-now basket. For instance, I love brown rice to the ends of the earth and back, but Im not eating it right now since it doesnt make me feel all that great. And just because Im not eating brown rice these days doesnt mean I’ll never eat it again! This leaves room for flexibility and creates a far more sustainable way to look at ones diet. Isn’t it relieving to know that if you are out for dinner and there’s only rice for example, that you could potentially eat it and not beat yourself up? Ahhhh…did you feel that?! What a relief, eh? Tomorrow you’ll get back on the horse, no big deal at all. Making changes should be fun, and keep those labels for tin cans! You’re a fluid being, ever-changing, so make space for that in your meal planning too. Self-care routine, stress-reduction, exercise, and sleep I used to see self-care as something that only people with time have. Well, after totally hitting the wall a while ago, I realized that it just has to be a priority, respected as a part of a holistic approach to health, and something to actually schedule in the calendar. Staying active, sleeping, and treating myself to some yummy stress-reducing activities like spending time in nature, bodywork, and cooking (go figure) keeps me feeling happy and relaxed. Squelching stress doesnt happen by accident: it is truly a daily practice and something to be mindful of. Listen to yourself. How can this moment be juicier and more relaxing? Its fun to love yourself! Keeping stress levels low means that your body will be relaxed and not producing hormones that should only be reserved for emergency situations. Cortisol is a stress hormone released by the adrenal glands. Every time we experience a stressful situation we secrete this hormone into the blood stream so that our bodies can deal with the stressor at hand. Although cortisol is our friend in acute situations, our systems arent designed to be pumping it out round the clock as we juggle and struggle with backlogged emails, fussy kids, and traffic jams. This is why chronic stress is so detrimental to our bodies: prolonged, elevated cortisol levels wreak all kinds of wrong inside of us, raising our blood pressure, causing unwanted weight gain, exhaustion, anxiety, impaired brain function, and weakening the immune response. All the more reason to take self-care seriously, and do the things you love more often. Its actually healthy. Sleeping 7-9 hours a night is another non-negotiable. Getting enough sleep helps us to control our cortisol production, balance our blood sugar, and put us back in line with our natural circadian rhythm. Turning screens off an hour before bedtime will help signal to your body that it is in fact, night time. Create a relaxed, cozy environment and spend the last hour before bed reading, stretching, or meditating. I still struggle with this one, as I love looking at Instagram right before turning out the light, but Im becoming more mindful and doing my best. Required Reading There are a few really amazing books out there that I recommend every woman reads, whether or not you’re seeking advice on a particular health issue. Understanding our bodies and cycles is the first step in helping ourselves become healthier, stronger, more connected women. Woman Code by Alisa Vitti has been hugely educational and supportive for me. Her book is a guide to figuring out what the heck is going on inside you, and how to correct it through diet and lifestyle. I appreciate her easy-to-understand language and humour in this book, because let’s face it: nothing is very funny when you’re hormones are raging! The Complete Natural Medicine Guide to Women’s Health by Dr. Sat Dharam Kaur has been and continues to be another excellent resource for me. This book is more of an all-round toolkit for lifelong health and healing, than specifically about hormone balance. I love the holistic approach to all conditions, and inspiring programs to get us back in touch with our natural cycles in connection to the earth. The third book I recommend is Hormone Balance by Carolyn Dean. Dean is a naturopathic doctor that utilizes both traditional and alternative solutions to help readers rebalance their hormone levels. Her writing is engaging and inspiring, and this book is full of ways for women to achieve greater overall health. Oh man, I havent even talked about the tacos yet! So. I got the idea for these this past summer when I was chopping up tempeh to replace ground beef with in a tomato sauce for pasta. It turned out so meaty, satisfying, and delish that I thought I could perhaps take that same idea, spice it up a little differently, and serve them in a taco. Woot! I knew that grilled veggies and red cabbage would help cut the richness, but that I would also need a boss sauce to put them over the top. During one of my retreats I made a raw queso in our cooking class and everyone went wild for it. It seemed like a natural fit! Topped with some lime, avo, pickled red onions, and cilantro these were the best tacos Ive ever had. Ever. Ever. And Ive had a lot of tacos. I know some of you are going to ask about the corn tortillas and probably remind me that corn is a “grain”. Yes, I am aware of that, and I’ll remind you that I am not grain-free, just cutting way back. I stick mostly to pseudo-grains and make sure they are soaked prior to cooking, and enjoy a treat like this once in a while. I only purchase tortillas made with sprouted corn, or from corn that has been nixtalmized (that topic is a whole other blog post!). I buy my corn tortillas from Hija de Sanchez here in Copenhagen. Their tortillas are made fresh daily using nixtamalized corn imported from Mexico, so they taste unbelievably good. Of course taco fillings are important to a good taco, but the tortilla quality should not be overlooked! It makes the dish. Go find the good ones.     Print recipe     Tempeh Tacos with Raw Cashew Queso Serves 3-4 Tempeh Taco Meat 250g /­­ 8.8oz organic, non-GMO tempeh 1 medium red onion 4 cloves garlic 1 Tbsp. coconut oil or ghee 1 tsp. ground cumin 1/­­2 – 1 tsp. chipotle or smoked hot paprika, to taste 2 Tbsp. tamari 2-5 Tbsp. water, as needed Grilled vegetables 1 medium zucchini 1 medium red onion 1 red bell pepper 1/­­2 tsp. fine sea salt 1 tsp. ground cumin a couple pinches of cayenne, if desired 12 small corn tortillas (try to find organic, non-GMO if possible) 1 batch Raw Cashew Queso, recipe below Optional add-ins: 1 ripe avocado 1 small bunch cilantro pickled red onion or thinly sliced red onion shredded red cabbage tossed with a little salt and lime juice limes for serving hot sauce Cooking and assembly: 1. Start by making the Raw Cashew Queso (see recipe below). 2. Heat your grill or barbecue to medium-high. If not using a grill, simply cook everything in a skillet on the stove. 3. Finely chop or crumble tempeh into whatever size appeals to you (mine were rather small to mimic ground beef). Set aside. Mince red onion and garlic. Set aside. 4. Soak wooden skewers in water while you prepare the vegetables, or longer if you remember. If using metal skewers, skip this step. 5. Wash and cut the zucchini and onion into rings, the peppers into chunks. Place in a large bowl and toss with the salt and spices. 6. Skewer the vegetables so that their largest surface will lay flat on the grill (see photo). Alternate veggies until youve used them all. Place on the grill and cook until stating to char on the underside, anywhere from 5-10 minutes, depending on your cooking method. Flip and cook on the other side. 7. While the vegetables are grilling, cook the tempeh. H eat your cooking oil in a large skillet over medium heat. Add the onion and a few pinches of salt. Cook until starting to brown, about 7-10 minutes. Add garlic and cook for another minute until fragrant. Add crumbled tempeh, cumin, chipotle, and stir well to incorporate. Pour in the tamari, followed by a couple tablespoons of water. Stir well and add water as needed - youre after a moist mixture. Taste and adjust seasoning as desired. Cook for a total of 10 minutes. The mixture should be golden brown, hot and delicious! 8. Warm the tortilla shells on the grill or in a pan over medium-high heat. 9. Spoon the desired amount of tempeh into each tortilla shell. Followed by the roasted veggies, avocado, cabbage, cilantro and pour on the Raw Cashew Queso. Enjoy! Raw Cashew Queso Makes about 2 cups /­­ 500ml Ingredients: 1 cup /­­ 150g cashews, soaked for 4-8 hours or overnight 1 red bell pepper 1/­­2 tsp. salt 2 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric ground cayenne, to taste 1/­­2 cup /­­ 125ml water Directions: 1. Drain and rinse the cashews. 2. Put all ingredients, except water, in a high-speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). Before I go I just want to reiterate how wonderful it felt to be met with such open arms after the last post. I wish I could write back to every single one of you who shared their story with me, and everyone else here, but I simply couldnt get to them all. I am moved beyond words that so many of you felt open and supported in this space too, and I will urge you to seek out help if you need it. And if you know someone who you think may struggle with disordered eating, reach out and help them in a loving, and non-judgmental way. We are all in this together. In love and light, Sarah B *   *   *   *   *   *   * http:/­­/­­www.goldencircleretreats.com/­­portugal/­­index.html Dear friends! I am thrilled to share the location for my next wellness retreat in magical Comporta, Portugal, November 5-11, 2017. Join Mikkala Marilyn Kissi and I at Sublime Comporta for seven days of luxurious living, divinely delicious meals, inspiring cooking classes and nutrition seminars, yoga, Pilates, meditation, and breath work. Come press the reset button with me! Ride horses on the beach, dance under the stars, and cozy up by the fire. This will be a week to remember. I cant wait to see you there! Click here for more info and tickets. The post Tempeh Tacos with Raw Cashew Queso appeared first on My New Roots.

Vegan Cheesy Grits and Greens with Smoky Mushrooms

September 5 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Grits and Greens with Smoky MushroomsThe addition of nutritional yeast and a little vegan butter give these Cheesy Grits and Greens with Smoky Mushrooms a cheesy flavor without dairy products. If you like, you may add 1/­­2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether theyre fresh or frozen.   Cheesy Grits and Greens with Smoky Mushrooms - 1 cup quick-cooking grits - 2 teaspoons vegan butter ((Earth Balance)) - 2 tablespoons nutritional yeast - Salt and ground black pepper - 1 tablespoon olive oil - 4 scallions (, minced) - 3 garlic cloves (, minced) - 8 ounces mushrooms ((any kind), sliced or chopped) - 1 teaspoon liquid smoke - 1/­­2 teaspoon smoked paprika - 2 cups chopped fresh or frozen greens ((thawed and squeezed, if frozen)) - 1/­­2 cup vegetable broth - Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm. - While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.   The post Vegan Cheesy Grits and Greens with Smoky Mushrooms appeared first on Robin Robertson.

Fennel Marinated Zucchini and Mung Beans

August 30 2017 Golubka Kitchen 

Fennel Marinated Zucchini and Mung Beans This post was created in partnership with USA Pulses and Pulse Canada. I have a major weakness for anything marinated, especially vegetables and beans or lentils, probably because of where I grew up. Though Russian cuisine is known for straightforward foods like meat, potatoes, and mayonnaise-heavy salads, I come from a special pocket in the southwest of Russia, where the foods of many cultures intersect. We have culinary influence from Armenia, Georgia, Azerbaijan, Karachay-Cherkessia – all Southern nations that are known for their use of spices and herbs that make their food much brighter than traditional Russian fare. The region is also known for delicious, marinated foods, which I grew up eating lots of – marinated eggplant, peppers, mushrooms, green beans and so on. You name it, and chances are that they marinate it. That might be why I’m so excited to share this light, summery, fennel-marinated zucchini and mung bean dish. It’s comfort food to me, and I think you’ll really like it as well :) What brings this whole dish together is the lemony fennel marinade. I usually reach for cumin when putting together marinades for vegetables, but I had the epiphany to use fennel here, and I’m so happy I did. It has the perfect, bright and summery anise flavor, which is also quite unique. Another amazing thing about fennel is that it’s a digestion aid. In parts of India, fennel seeds are chewed after a meal precisely for that purpose, and also as a breath freshener. So cool! The preparation here is quite low maintenance, and we’ve got a video up top to show the whole process. The zucchini is not cooked, just ribboned and marinated, which makes it softer, but with a pleasant, crisp bite. It’s served over marinated mung beans (I mixed in some lentils as well), with lots of herbs, microgreens and avocado. This dish can serve as an excellent, summery side or an addition to salads, but honestly, I’ve been eating it as a light meal most of the time. It’s nourishing and filling enough because of the inclusion of fiber and protein-rich mung beans and lentils. Both mung beans and lentils fall under the nutritious category of pulses, together with all other beans, chickpeas and dried peas, which might just be the most affordable superfoods out there. This year, we are working with USA Pulses and Pulse Canada on creating some simple, weekday-friendly pulse recipes, as part of their Half-Cup Habit program. Making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week always leads to some sustainable, nourishing and affordable meals. For more recipes, check out our Red Lentil Gazpacho, White Bean Tuna Sandwich, Smoky Chickpea Croutons, Perfect Pressure Cooker Beans, or any recipes on the Pulses website. Fennel Marinated Zucchini and Mung Beans   Print Serves: 4-6 Ingredients 1 cup mung beans or French lentils, or a combination of both - soaked in purified water overnight sea salt 4 small zucchini - sliced into thin ribbons lengthwise, preferably on a mandolin ⅓ cup freshly squeezed lemon juice ⅓ cup olive oil ½ tablespoon fennel seeds - toasted and freshly ground 1 garlic clove - minced pinch of red pepper flakes about 1 cup minced fresh herbs, such as dill, mint, parsley, basil, cilantro freshly ground black pepper avocado - for serving (optional) microgreens - for garnish (optional) Instructions Drain and rinse the mung beans/­­lentils and place them in a medium soup pot. Cover with plenty of water, bring to a boil, lower the heat to a simmer and cook for about 7 minutes. Taste for doneness and cook longer if needed, until fully cooked, but not mushy. Add salt at the end. Drain, transfer to a medium bowl or shallow dish and set aside. If cooking both mung beans and lentils, cook them separately, as they have different cooking times. Place the ribboned zucchini in a colander and generously sprinkle with salt. Let soften and release excess liquid for up to 30 minutes. In a small bowl, combine the lemon juice, olive oil, fennel seeds, garlic and red pepper flakes, mix until well combined. Add half of the marinade, half of the herbs, salt and pepper to the dish with the cooked mung beans/­­lentils and stir to coat. Rinse the zucchini, pat it dry with paper towels, and transfer to a medium shallow dish. Add the remaining marinade, herbs, salt and pepper to the zucchini, and toss to coat. Roll the zucchini slices and put them into the dish with the mung beans/­­lentils. Drizzle any remaining marinade over top. Alternatively, you can simply combine the beans, zucchini, all of the marinade, herbs, salt and pepper in a dish or bowl, and toss to coat thoroughly, skipping the rolling of the slices (that step is just for looks). Cover the dish and let marinate in the refrigerator for a few hours or days - the longer, the better. Serve garnished with avocado and microgreens, if using. 3.5.3226 You might also like... Barley Tomato Salad Raw Rutabaga and Crispy Sage Pizza Creamy, Garlicky Fettuccine with Roasted Green Vegetables Lime and Dill Rice with Pistachios from Vibrant India + Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Fennel Marinated Zucchini and Mung Beans appeared first on Golubka Kitchen.

Instant Pot Aloo Gobi – Curried Potato Cauliflower

August 24 2017 Vegan Richa 

Instant Pot Aloo Gobi – Curried Potato CauliflowerInstant Pot Aloo Gobi – Curried Potato Cauliflower. 1 Pot Aloo Gobhi. Gobi Aloo Masala. Vegan Gluten-free Soy-free Nut-free Recipe. Instant Pot Pressure Cooker or Skillet. Aloo Gobi or Gobi Aloo – Spiced Potato and Cauliflower is a favorite side with Indian meals. A simple Spiced Vegetable stir fry that is often served with Dals or curries. My mom’s version is cooked in a skillet over low medium heat until the cauliflower is just about cooked, often with just toasty whole cumin seeds to add the flavor and bit of ginger and garlic.  This version has a tomato onion sauce and is made in the Instant Pot. It takes roughly the same amount of time as on stove top as the IP takes about 8 to 10 minutes to come to pressure. IP works as you can schedule the cooking for later. Cauliflower tends to cook quickly and over cook under pressure, so be careful with the times. I usually cook the potatoes for a few minutes on saute before adding the cauliflower and bringing it to pressure. The extra time allows for the sauce to thicken slightly as well as for the potatoes to start cooking before the cauliflower. If you add them at the same time, the potatoes can tend to be a bit too al dente. 1-2 minutes under pressure for large cauliflower florets is time enough. For a restaurant style aloo gobi, toast some cumin seeds in olive oil or vegan butter and garnish, a good sprinkle of garam masala as well. Also see skillet instructions in the Recipe notes. My Mom’s Gobi Aloo Matar here which is a dryer side with just spices. Continue reading: Instant Pot Aloo Gobi – Curried Potato CauliflowerThe post Instant Pot Aloo Gobi – Curried Potato Cauliflower appeared first on Vegan Richa.

Artichoke Pizza with Spinach Pesto

August 22 2017 Robin Robertson's Global Vegan Kitchen 

Artichoke Pizza with Spinach Pesto If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto can be assembled and baked in just minutes.   Artichoke Pizza with Spinach Pesto - 1 pizza dough, storebought (I like Trader Joes brand) or homemade (page 79), at room temperature - 1 1/­­2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed - 2 tablespoons water - 2 tablespoons lemon juice - 3 tablespoons nutritional yeast - 1/­­2 teaspoon dried basil - 1/­­2 teaspoon dried oregano - Salt and freshly ground black pepper - 4 cups coarsely chopped spinach - 1/­­2 cup fresh basil leaves - 1/­­3 cup almonds or walnuts - 1 (6-ounce) jar marinated artichoke hearts, well drained - Place the oven rack in the bottom position of the oven. Preheat the oven to 450°F. Stretch the dough onto a baking sheet or pizza stone. Use your fingertips to form a rim around the perimeter of the crust. Bake the crust for 10 minutes, then remove from the oven. - In a food processor, combine the white beans and 2 of the garlic cloves and process to a paste. Add the water, lemon juice, nutritional yeast, basil, and oregano, and salt and pep- per to taste. Blend until smooth. Spread the mixture evenly on top of the partially-baked pizza crust, dough, to within 1/­­2-inch of the edge, and set aside. -  In the same food processor, combine the spinach, basil, 3 remaining garlic cloves, and almonds and process to a paste. Add 1/­­2 teaspoon of salt, and process until smooth. The pesto should be thick. Drop the pesto, by the spoonful, onto the white bean topping, spreading the pesto out slightly so its not too thick in any one place. Arrange the arti- choke hearts on top of the pizza, on top of and in between the pesto. Bake the pizza for an additional 5 minutes, or until the pizza is hot and the crust is nicely browned. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Artichoke Pizza with Spinach Pesto appeared first on Robin Robertson.

Vegan Chocolate Dipped Eclipse Shortbread Cookies

August 20 2017 Vegan Thyme 

Vegan Chocolate Dipped Eclipse Shortbread Cookies We're in the 'path of totality' so I thought I'd bake some cookies. Who needs an eclipse to be inspired to bake? Not me, but the idea of something coated in chocolate to munch on while the sun disappears tomorrow is where I was going. (Apparently this is kinda a big deal and maybe the first and last one I'll witness in my fifty-some years of living on this planet! So we'll call it a BIG DEAL!) The dough will come together in under fifteen minutes or so. It requires about two hours of chilling (and I will tell you the dough is quite solid after this chill)--you'll need a sharp knife to cut into the quarter-inch thick sliced miracles. There's a bit of cinnamon in the mix to add a little zing to the flavor with all the chocolate happening. Also, there's coffee for good measure and then, THEN, the chocolate dipping thing happens. These are so crunchy and melt-in-your-mouth, you'll love 'em. (We had to taste-test before the eclipse!)   See you after the eclipse St. Louis! Vegan Chocolate Dipped Eclipse Shortbread Cookies (makes about 20 cookies--double recipe if you'd like more) 1 cup unbleached all-purpose flour 1/­­2 t. ground cinnamon pinch of salt 1/­­4 cup vegan butter, room temperature 1/­­4 cup vegan shortening 1/­­4 cup brown sugar 1/­­4 cup sugar 2 t. coffee granules 2 t. warm water (to mix in with the coffee) 1/­­2 t. vanilla extract 2 t. ground flaxseed plus 2 T. water AND 1 t. light flavored olive oil (egg replacement) 1/­­8 cup chocolate chips melted For dipping sauce: 1/­­2 cup chocolate chips 1 1/­­2 T. shortening In a medium bowl, sift dry ingredients together. In another bowl, mix together the butter, shortening and sugars until light and fluffy. Add the flax egg, melted chocolate chips, vanilla extract and coffee mix, blend until well mixed. Then add the dry ingredients and mix until a soft dough forms. (Your dough will be a little sticky, but just flour the counter before you roll it into a log--about six inches long.) Wrap in plastic and place in fridge for about 2 hours until firm.  Preheat oven to 350. Remove the dough and slice into 1/­­4" slices and place about an inch apart on cookie sheet. Bake for 10-12 minutes--until the cookies are just getting a little color around the edges.  Allow to cool completely. While cookies cool, prepare the dipping sauce. (I used the "20 seconds at a time in microwave" to melt the chocolate/­­shortening for dipping.) Dip cookies and place on parchment. Enjoy! Store in the fridge for best results once the dipping edge has solidified. 

Cinnamon Crunch Cereal and Hemp Milk

August 14 2017 My New Roots 

Cinnamon Crunch Cereal and Hemp Milk It is easier to change a man’s religion than to change his diet. – Margaret Mead Yup. Pretty much. This entire shift began when I had a particularly gnarly couple of months with manic mood swings that rivaled my adolescence, acne flare-ups, bloating, low energy, night sweats, and all-round malaise. Knowing what I know, I looked at my diet first to see what could be adjusted. Everything was organic, whole, plant-based and totally healthy by most peoples standards. But it just wasnt working anymore. I knew something had to give. Delving in deeper, a typical day for me was a whole-grain porridge in the morning, topped with all kinds of seasonal fruit, homemade granola etc. Lunch was a couple slices of organic sourdough rye bread from the local bakery, with homemade hummus, avocado, sprouts etc. Dinner was often a mixed bowl, the base of which was brown rice, quinoa, millet or buckwheat covered in a rainbow of vegetables, homemade pickles, superfood-loaded sauce, and fresh herbs. I wasnt eating sugar, drinking coffee, I was keeping up with my exercise and sleeping well. So what was the problem? In this case, I had a feeling it was a big ol grain overload. The idea of cutting back on my morning oats, bread, and grain bowls was literally devastating to me. I cried. On multiple occasions, just talking about giving up muffins made me weep, and I felt like there was just no way I could make even more changes, or think about my diet even more than I already did. I have had two serious experiences with orthorexia in my life. For those of you who dont know what orthorexia is, it is defined as an obsession with healthy eating. It is considered an eating disorder, and one that is becoming more prevalent in Western culture as healthy eating becomes increasingly trendy. The first bout happened the year I moved out of the house to study at university. While many of my friends were bingeing on junk food and beer, I swung in the opposite direction entirely and took advantage of the incredible meal program that was offered at school, and fueled myself with enormous salads, delicious sandwiches and wraps, veggie-heavy soups and stews, and protein-rich smoothies. I also signed up for the free fitness classes at the university gym, got hooked on kickboxing, step aerobics, boot camp drills, and the weight literally fell off me. I lost about 25 pounds that year, and for the first time in my life I felt like I was in control of the way I looked. The sudden attention from guys – which I had never had before – further stoked the fires for my desire to be even thinner, even though my initial motivation to eat this way stemmed from a desire to be healthy. As my attitude towards food morphed from friend to enemy, I flirted with a full-on eating disorder at this point, playing games with myself to see how long I could go without eating, how many exercise classes I could fit in between classes and study groups, how long I could make my bean salad from lunch last (too long!). Eventually my energy levels dropped to the point where I had a very hard time getting out of bed in the morning and I couldnt concentrate well in school. I realized that I had taken things too far and started eating in a more balanced way again. I put the experience behind me without giving it too much thought. The second time this resurfaced was, ironically, while studying holistic nutrition. While I was learning all about foods and how my body worked, I became almost afraid to eat, toxifying my body, or poisoning it with sugar, gluten, dairy and the rest. I became obsessed with detoxing and subsisted only on clean foods; mostly vegetables. I was stressed, my hair started falling out, my acne came back and my energy hit an all-time low. Despite my obvious physical misery, I somehow felt validated since I wasnt putting anything bad in my body. Eating as healthy as possible became obsessive for me and my classmates, and wed all proudly bring our lunches to school, subtly scrutinizing each others Tupperware contents. Again, food had lost its pleasure, its joy, and had become something that I saw as more of an enemy than a friend. And that really scared me. After graduating, I finally got a grip, and once again slowly re-established a healthy relationship to what I was eating. It is for these reasons that food is such a tender subject for me, and changing my diet dangerous territory. I spent so many years struggling to achieve a positive connection with food, and when I finally got there and it felt like such a relief. The prospect of having to go back to that place of thinking about food more than I already did felt unsafe for me, and slipping back into an obsessive place felt like an inevitability. Meanwhile, the negative self-talk voices were loud and overpowering, telling me how I was fat, flabby, weak, old - things that I KNEW werent true. But thats the sad thing about internal monologues, they dont need to make sense to play like broken records in our minds all day every day. Its enough to drive a person insane. The cruel voices coupled with my extreme fear of reverting back to my old thought patterns and eating habits absolutely terrified me. I felt like I had hit a wall of hopelessness. And all I wanted to do to feel better was to eat a piece of eff-ing bread. The reason I suspected the grain thing was because of the unique relationship that blood sugar has to our hormones. If were consuming carbohydrates at a faster rate than our bodies are utilizing them for energy, that extra glucose gets stored in the fat cells of the liver, which decreases its ability to breakdown excess estrogen, and allowing it to hang around in our systems longer than it should. This excess circulating estrogen causes a whole host of symptoms, including, you guessed it: mood swings, bloating, sluggish metabolism, tender breasts, fatigue, foggy thinking, PMS, and many more less-than-desirable issues. Now, these things can be exacerbated by stress (shocker), inadequate fat and protein intake, and environmental factors, all of which I was likely suffering from. I set out by making a plan, since I know how hard it is to make positive changes without preparation. Instead of focusing on the all the things I wanted to reduce or eliminate, I focused on the foods I could have, foods higher in fat and protein, since I knew that those things would naturally elbow out the things I would normally fall back on (Im looking at you, banana bread). I made a list that I could refer to when I was grocery shopping for ingredients. I cooked and froze things. I stocked the fridge and pantry. I was ready. Within the first few days I already noticed a difference: my energy was incredibly stable, my emotions were in check, the bloating in my stomach dissipated, and I just felt good. As the days rolled on my compulsive urges to down half a dozen muffins subsided, and it was like I could clearly see that what I had actually been battling was blood sugar issues - not just too many grains or carbohydrates. It became clear that I had been taking my bod on a wild rollercoaster of high and low blood sugar for years, which had in turn been tossing my hormones around like a pair of sneakers in a washing machine. Stabilizing blood sugar is the first step in managing your endocrines system ability to do its job properly. I realized that if I was going to eat grains (or any carbohydrate-heavy food), I had to eat them in smaller amounts, balance them out thoughtfully with enough fat and protein, and make sure that I was actually using that energy instead of letting it sit around in my body. So far, things have been going incredibly well, and I am so darn proud of myself for not only identifying the issue, but actually doing something about it. We are fluid beings with needs that evolve and change over time. Our diets need to reflect that, which is why its imperative to listen to our bodies and be advocates for our own health. No one knows your body better than you, and once you quiet all the noise out there telling you how to eat in black-and-white terms, youll be able to hear yourself, without judgement, and choose the way of eating that is just right for you, right now. It may be different tomorrow, and that is okay too. In sharing this all with you, I am trying to set an example, because you too have this intuition that is telling you just what you need to eat and do right now. Its actually fun to be connected to yourself, your unique rhythms and needs. Learning about how you operate and designing a plan that caters to your exceptional self means that you can celebrate, instead of berate your body the whole month through, and experience pleasure in every stage of our cycle. I promise. This is undoubtedly a huge topic, and one that I plan on chipping away at over the next few blog posts. Some things I want to reiterate here are, that I do not believe that grains or carbohydrates are bad. No natural food group should be vilified, just as no macronutrient should be either. If youre thinking about giving up carbs, Id advise you not to. Glucose, the sugar found in carbohydrates is your brains primary fuel source, and when consumed responsibly, carbs will help you on your wellness journey, not hinder you. I still stand behind each and every one of the recipes that I have created for this blog, the app, and both of my cookbooks, and I believe that they are appropriate for many people to enjoy. However at this stage of my life, some of the recipes do not serve my needs any longer, and Ive had to make small changes to them, or put them on the shelf for another time. Im okay with that. Whew! Now for some notes on the recipe. The base recipe for my Cinnamon Toast Crunch-inspired cereal is grain-free, but it does rely on almond flour, which can be expensive. If you can tolerate pseudo-grains, feel free to top up the base with buckwheat flour. This will bulk up the cereal considerably so youll have more for less money. This cereal is r-i-c-h. You really only need a small amount to fuel you in the morning - not like the bottomless bowls of that were used to consuming in the morning without every really feeling satisfied, ya know what I mean? And paired with a luscious liquid like my Super Creamy Hemp Milk will keep you full for even longer, help stabilize your blood sugar, not to mention flood your bod with the delicate nutrients and powerful enzymes that store-bought, plant-based milk is missing. This recipe is dead simple and pretty much like cream – I shouldnt even call it milk, since its so rich and thick. And since were thinking outside the cereal box here, dont stop at breakfast...this milk is amazing in coffee and tea, in raw treats and baked goods, soup, smoothies, ice cream and popsicles. Youre gonna love it! I made the cereal the first time with just almond flour and a full half-cup of applesauce. It was definitely delicious, but I loved it just as much when I cut this amount in half. If you dont want all the sweetness, use just 1/­­4 cup /­­ 60ml of applesauce instead of the full amount. If youre using buckwheat flour, you will need the full amount of the applesauces moisture to bind it all together. I havent tried a version without the coconut sugar, so if youre not into that stuff feel free to play with the recipe on your own.     Print recipe     Grain-free /­­ Gluten-free Cinnamon Crunch Cereal Makes 5-7 servings Ingredients: 1/­­2 cup ground flax seeds /­­ 50g 1 1/­­2 cups /­­ 150g blanched almond flour 1 1/­­2 Tbsp. cinnamon 1/­­4 tsp. fine sea salt 1/­­4 cup /­­ 35g coconut sugar 1/­­4 cup /­­ 60ml - 1/­­2 cup /­­ 125ml applesauce ( 1/­­2 cup /­­ 125ml if using buckwheat flour) 1 Tbsp. coconut oil, melted optional: 1/­­2 cup /­­ 85g buckwheat flour Directions: 1. Preheat oven to 325°F/­­160°C. 2. Combine the ground flax seeds, almond flour, cinnamon, salt, and sugar in a large mixing bowl. Stir well. Then add the desired amount of applesauce and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry). Gather dough into a rough ball. 3. Place dough ball on a sheet of baking paper with another sheet on top. Using a rolling pin, roll the dough as evenly as possible, about 2mm thickness (not quite paper thin). If youre using buckwheat flour, youll need to separate the dough into two batches to achieve this. Remove top sheet of baking paper, and using a paring knife, score the dough into small squares of your desired size (mine were about 1.5cm /­­ .5 square). 4. Place in the oven to bake for about approximately 25 minutes until turning golden around the edges, then turn the oven off and let the cereal sit in there until cool (this will help dry it out and make them extra crisp). 5. Once the cereal is completely cool, break up the pieces into squares and place in an airtight glass container. Store for up to one month at room temperature. Super Creamy Hemp Milk Makes 1 liter /­­ 1 quart Ingredients: scant 4 cups /­­ 1 liter water 3/­­4 cup hulled hemp seeds /­­ hemp hearts Totally optional add-ins: sweetener (stevia, dates, honey, maple syrup...) vanilla sea salt raw cacao powder Directions: 1. Place all ingredients in the blender and blend on high until smooth (this make take a couple minutes). 2. Pour directly into a sterilized bottle and store in the fridge for up to 5 days. Initially, I was really afraid to come out about any of this stuff - the changes my diet is undergoing, the orthorexia, the internal voices! But I know in my gut that if Im going through it, someone else out there is too. And the reason I wanted to start My New Roots in the first place was to create a safe space for everyone to share and support each other on our health journeys, so I have to be as transparent and honest as I feel I can be to set that example. I want to say a huge heartfelt thank-you to all of you who have stood by me all of these years and continue to do so. It feels pretty amazing to have you, and to be getting better all together. In light and gratitude, Sarah B.   ***** Also… There’s one spot left for the upcoming retreat in Ibiza, click here to join me for a week of total inspiration and rejuvenation! The post Cinnamon Crunch Cereal and Hemp Milk appeared first on My New Roots.

Watermelon Panzanella

August 9 2017 Golubka Kitchen 

Watermelon Panzanella Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panzanella recipe that we cooked while there. My boyfriend and I went to Woodstock for the first time last summer and were completely enamored by its lush nature, chill swimming spots, and friendly small town vibe. We couldn’t wait to repeat the experience this year, and ended up staying at the same cottage in the woods for a weekend, which is perfect as far as we’re concerned. For our Saturday night dinner, we repeated the routine of shopping at Kingston Farmer’s Market in the morning and cooking dinner with all the bounty we found there at night. We made grilled pizzas and watermelon panzanella, and enjoyed the sweetest local blueberries together with Fruition chocolate for dessert. The panzanella turned out so lovely, and I couldn’t help but think how perfect it would be for any type of summer gathering or potluck. The inclusion of watermelon is a bit unexpected for panzanella, but it works so well in place of tomatoes and makes the salad extra cooling and hydrating. It’s also a pretty satisfying dish since it’s a bread salad, so it could be served as the prominent or only side at any summery event. I hope you’ll give it a try while August is in full swing! Below is a list of a few new-for-us places we visited and liked in Woodstock and around, but make sure to check out this post from last year for a more extensive list of things to do, if you’re looking to visit the area. Food Cucina – a modern Italian restaurant located in a beautiful farmhouse, serving dishes made with local and seasonal ingredients. I highly recommend getting a table on their wraparound porch, it’s stunning. Oriole 9 – a breakfast and lunch restaurant with an inspired menu and great specials. The coconut tofu hash was really good. Kimchee Harvest – sold at the Kingston Farmer’s Market on Saturdays. Really tasty kimchi made with unique ingredients. They have cucumber kimchi and rhubarb kimchi! I highly recommend getting the rhubarb one. Stuff to Do /­­ Visit High Falls Waterfall – a big waterfall with excellent swimming a bit downstream from the main fall, as well as cliff jumping. Zaborski Emporium – a huge, four story warehouse full of chaotically organized ‘architectural salvage.’ You kind of have to see it to believe it. A very impressive place to visit, especially if you are looking for a vintage door, sink, bathtub, stove, dishes, furniture and sooo much more. Candlestock – a shop full of every kind of candle and candle accessory imaginable. I’m especially into their beeswax candles. Tinker Toys – the coolest toy shop I’ve ever been too. Little to none of that bright-colored plastic, but a ton of educational games and toys for every age. It made shopping for Paloma’s birthday present a breeze. Watermelon Panzanella   Print Serves: 4-6 as a side Ingredients half of a small red onion - thinly sliced 2½ tablespoons apple cider vinegar - divided about 6 slices of crusty, whole grain sourdough bread - torn into bite-sized pieces 1/­­4 cup plus 2 tablespoons olive oil - divided 2 large garlic cloves - minced 1/­­2 teaspoon salt quarter of a medium-large watermelon - cubed 1 English cucumber - sliced into half-moons 1 teaspoon Dijon mustard handful of sprouts or microgreens handful of torn basil Instructions Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside. Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden. Combine the watermelon, cucumber and toasted bread in a large bowl. Whisk the remaining 1 1/­­2 tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining 1/­­4 cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/­­microgreens and basil. 3.5.3226 You might also like... Lemon Plum Salad with a Poppy Seed Dressing Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Market Berry Salad and a New York Weekend Spiced and Seeded Multigrain Loaf & A Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Watermelon Panzanella appeared first on Golubka Kitchen.

Mega Veggie Vegan Chili

July 31 2017 FatFree Vegan Kitchen  

Mega Veggie Vegan Chili My husband’s birthday was last Friday, and I thought I’d be sharing his birthday cake (a carrot cake) with you rather than veggie chili, but in cooking (as in all things) it doesn’t pay to take things for granted. The cake was not a success. It sank in the middle and was only edible because vegan cakes have no eggs, so eating it wouldn’t poison us. My husband actually liked it, but I can’t share a recipe that doesn’t work even when I think I know how to fix it. I’ll be working on that recipe later, when I’ve gotten over the disappointment. But his birthday did lead to a recipe, however indirectly. In our family, the birthday person gets to choose where to eat, and D chose to go to Mellow Mushroom for the vegan version of their Mega Veggie pizza: thick crust, red sauce, artichokes, broccoli, mushrooms, peppers, olives, dripping with gooey vegan cheese. It’s the kind of food I don’t cook, so you can see why he requested it on his special day.(...) Read the rest of Mega Veggie Vegan Chili (706 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 11 comments Post tags: Eat-to-Live, Pressure Cooker, Soy-free The post Mega Veggie Vegan Chili appeared first on FatFree Vegan Kitchen.

Sautéed Golden Tomatoes with Olives and Parsley

July 27 2017 VegKitchen 

Sautéed Golden Tomatoes with Olives and Parsley Now that I have a garden, though its theme is more overgrown than Italian, I’m finding a lot of inspiration from a wonderful cookbook titled My Italian Garden by Viana La Place. Its filled with simple, fresh vegetable recipes, most of which are vegetarian, and many of which are vegan or can be made so with minor […] The post Sautéed Golden Tomatoes with Olives and Parsley appeared first on VegKitchen.

Heart of Palm and Artichoke Cakes

July 25 2017 Robin Robertson's Global Vegan Kitchen 

Heart of Palm and Artichoke Cakes These delectable Heart of Palm and Artichoke Cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (theyre even good cold!), or as a component in Seitan Oscar.   Heart Of Palm And Artichoke Cakes - 1 tablespoon olive oil, plus more for frying -  1/­­2 cup minced onion -  1/­­4 cup minced celery - 2 teaspoons minced garlic - 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped - 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped - 2 teaspoons Old Bay seasoning - 1 tablespoon cornstarch - 1 teaspoon nori or dulse flakes -  1/­­4 cup vegan mayo -  3/­­4 cup panko bread crumbs - Lemon wedges, for serving -  Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.  -  In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/­­4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties. -  Place the remaining 1/­­2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer. -  Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson. The post Heart of Palm and Artichoke Cakes appeared first on Robin Robertson.

Roasted Cauliflower Piccata

July 18 2017 Robin Robertson's Global Vegan Kitchen 

Roasted Cauliflower Piccata When you cut a head of cauliflower like you would a loaf of bread, the resulting slabs can be roasted and served as delicious steaks. My favorite way to season them is with a luscious lemony piccata sauce and mushrooms atop a serving of creamy mashers. Roasted Cauliflower Piccata - 1 head cauliflower, cored - Olive oil, for cooking - 1 cup sliced mushrooms - 2 scallions, minced - 1/­­3 cup dry white wine or vegetable broth - 3 tablespoons fresh lemon juice - 1 1/­­2 tablespoons capers, drained - 1/­­4 cup minced fresh parsley - 2 teaspoons vegan butter, chilled - Your favorite mashed potatoes, to serve - Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper. - Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into 1/­­2 -inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through. - While the cauliflower is roasting, make the sauce. Heat 2 teaspoons oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce. - To serve, spoon a serving of the mashed potatoes onto each plate and top with a cauliflower steak. Spoon the sauce on top. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   The post Roasted Cauliflower Piccata appeared first on Robin Robertson.

Creamy Vegan Pesto Pasta & Cauliflower

September 5 2017 Green Kitchen Stories 

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

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

August 27 2017 Golubka Kitchen 

Peach and Beet Watercress Salad with a Multi-Seed Dukkah Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that turned out especially lovely. I recently revisited one of my favorite dessert recipes on this blog, the Sweet Dukkah Cigars. I enjoyed them so much, that I was inspired to make a savory dukkah to have for sprinkling on various salads and soups for the weeks to come. Traditionally, dukkah is an Egyptian spice, herb and nut mix, served as a dip for bread. Ours is packed with nuts (almonds and pistachios), seeds (sesame, chia, pumpkin), and invigorating spices (cardamom, cumin, coriander), and it can serve as the perfect finishing touch for a variety of dishes. This salad came together pretty effortlessly, thanks to the abundance of colorful summer produce, which doesn’t need much to taste amazing. There are steamed, multicolored beets, juicy, sweet peaches, spicy watercress, creamy avocado, and a refreshing mint vinaigrette. The dukkah contributes an extra punch of flavor and crunch. It’s vibrant, seasonal food, just the way we all like it :) Below are some links to things we’ve enjoyed looking at on the internet these past couple of weeks. Have a great Sunday. Magic Lessons with Elizabeth Gilbert – we love that so many inspiring people have podcasts nowadays, since they are our favorite thing to listen to while cooking. Just discovered this one from author Elizabeth Gilbert. Rosemary Auberson – interviewed on Apiece Apart Woman, we love her art Stevie Nicks singing Wild Heart backstage, 1981 – obsessed with this video Rachel Saunders – love this ceramicist’s work and instagram Healing Wise – can’t wait to read this book DOEN – love so many of the blouses from this brand Coming Soon – want many things from this home goods store. Love that you can shop according to astrological signs :) Peach and Beet Watercress Salad with a Multi-Seed Dukkah   Print Serves: 4 Ingredients for the multi-seed dukkah ½ cup raw almonds ¼ cup sesame seeds ¼ cup raw pumpkin seeds 2 tablespoons chia seeds 7 green cardamom pods - crushed, green shells discarded ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ cup raw pistachios sea salt - to taste for the mint vinaigrette 4 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard ¼ cup olive oil ¼ cup minced fresh mint leaves for the salad 4-6 small beets - cut into wedges (we used a combination of red and golden beets) 2-4 ripe peaches or nectarines - sliced about 4 oz watercress or other salad greens 1 ripe avocado - sliced or cubed mint vinaigrette - from above multi-seed dukkah - from above mint leaves for garnish (optional) Instructions to make the multi-seed dukkah Preheat your oven to 350° F (180° C). Spread almonds on a baking tray, place in the oven and toast for 7 minutes. Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes. Remove from the oven and set aside. Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant. Remove from heat and grind the spices in a mortar and pestle or a spice/­­coffee grinder. Combine the toasted almonds and seeds, ground spices, pistachios and salt in a food processor and pulse until most of the nuts/­­seeds are broken dow, with some bigger pieces remaining. Set aside. to make the vinaigrette Combine the lemon juice and mustard in a small bowl and mix until smooth. Add the olive oil and whisk until fully combined. Mix in the mint leaves. Set aside. to make the salad Steam the beets in a bamboo steamer or in a steaming basket over a pot of boiling water for about 15 minutes, or until beets are soft. Let cool for safe handling. The beets should peel easily once cooked or you can even leave the skin on, if they are organic. Divide the watercress between plates, arrange the beets, peaches and avocado on top. Drizzle the salads with the mint vinaigrette and sprinkle with the dukkah. Garnish with more mint leaves, if using. 3.5.3226 You might also like... Sorghum Beet Risotto Dragon Fruit Salad Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Roasted Parsnip and Pomelo Salad .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Beet Watercress Salad with a Multi-Seed Dukkah appeared first on Golubka Kitchen.

How I Stay Vegan In Western China

August 24 2017 Happy Cow veggie blog 

As a China 22 (the cohort year) United States Peace Corps Volunteer, I knew that being vegan in another country would sometimes be tough. The first thing we do here in China is live in a hotel where breakfast is provided, and I ate most of my calories during morning meals during that time. In the beginning, due to culture shock and language barriers, I was afraid to venture outside of the hotel for food. I even contemplated forgoing veganism for a while to completely embrace the food culture and stop worrying so much about what was on my plate. After moving in with my host family and simply feeling sick from consuming food cooked with animal products, (I simply picked out the vegetables) I realized that culture or not, it wasn’t for me. Not only did I feel awful, the guilt sat on me like a blanket. I guess once you go down a path of an ethical nature, it’s hard to stray, and I’m happy about that. I’ve always enjoyed junk food, but I’m a healthy food girl at heart, and I had to return to a whole food plant based diet just to keep my energy levels […] The post How I Stay Vegan In Western China appeared first on The Veggie Blog.

FOAM Catering – The Hague

August 21 2017 Happy Cow veggie blog 

FOAM started as a, surprise surprise...catering company (FOAM stands for “Fresh, Organic, and Meat-Free”). But in 2016, FOAM opened the doors of its brand new ‘Health Food Hotspot’ in one of the hottest neighborhoods in The Hague. The Frederikstraat is a very lively street with all kinds of restaurant and cute little shops. FOAM is a hip white vegan hotspot with a lovely garden where you can enjoy a great organic coffee, fresh juices and a delicious lunch or good breakfast. There is also a terrace in front of the restaurant, if you prefer to enjoy the hustle and bustle from the street. I really liked the way the restaurant is decorated, with crisp white walls and furniture and fresh flowers, vegetables and fruit on display. They also have a wide range of vegan cakes, pies and brownies. During our visit, my sister enjoyed a salad and I had a portobello burger with fresh mint-tea. Portions are not that big but that just left some room for dessert! I had a lovely apricot and orange cake. The whole menu is 100% plant-based and they say on their website that “all their food is prepared with a lot of love.” All […] The post FOAM Catering – The Hague appeared first on The Veggie Blog.

Beet Tartare with Sesame Labneh + Amsterdam

August 19 2017 Green Kitchen Stories 

Beet Tartare with Sesame Labneh + Amsterdam Earlier this year we were in New York to launch Green Kitchen at Home. We had a blast doing a live cooking session at Food52, teaching a cooking class and had a book signing in a tiny but packed little store in Greenwich Village. But what I really wanted to talk about today was our night off. When we tucked baby Noah (formerly known as Gabriel) to sleep in his stroller and headed to ABCV for dinner. Side note: You should know that for being a food writing couple, Luise and I very rarely go out and eat at proper restaurants. With kids, it’s just easier to do takeaway or pick places where it’s okay that they climb, run and crash. Also, fancy restaurants make me feel awkward. But we had an epic evening at ABCV. We tried the tasting menu of which I can’t even remember half of the dishes. But I know that there were simple crudités with lots of spreads, some kind of soft beet carpaccio/­­tartare with a little bit of sting to it, a whole roasted cauliflower with turmeric tahini dressing(!), avocado lettuce cups, roasted shiitake and a couple of desserts. And what made the evening even better was that Noah slept through almost the entire dinner (thank you jetlag!). We have been talking about that beet carpaccio (and the cauliflower with tahini turmeric dressing) a few times since we got back. And when Luise recently spotted a recipe for roasted beets and sesame labneh in the latest issue of Jamie Magazine, we started talking about it again. Looking through our recipe archive, it is pretty obvious that we’ve got a love for beets. They are sweet and mildly earthy, have an awesome color, can grow in our harsh Swedish climate and are cheap! What’s not to love? So a couple of days ago, we picked up a few bunches of beets, started cooking and here we are. With some kind of beetroot tartare (mixed minced beets), dollops of sesame labneh and a few suggestions on what can be used to scoop it into your mouth, apart from crackers. And as a last minute contribution, we are also offering a less fancy way of serving this, inside a rye waffle toast (yup, you might want to scroll down to it right away). This recipe is great as a starter, at a buffet table or a party. It’s pretty and impressive, creamy and delicious with plenty of flavor from fresh dill and mint and a little sting from horseradish. Since we love yogurt just as much as we love beetroots, we invited labneh (yogurt’s fancy cousin) to the party. We totally stole the idea to mix tahini into labneh from that Jamie Mag article. You should too. You need at least two hours to let the yogurt drain into labneh cheese but I’m still going to claim that this is an easy recipe - only a few ingredients and apart from draining the yogurt, it’s all pretty quick.  I imagine that a quick cheat version could be accomplished by simply using thick yogurt without draining it and buying pre-cooked beetroots. I can’t promise that it will be as good, but it’ll at least be quick and effortless. http:/­­/­­www.greenkitchenstories.com/­­wp-content/­­uploads/­­2017/­­08/­­Labneh_­drip.mp4 Okay, I can hear Isac trying to teach baby Noah how to roar like a lion with the only result that little brother cries like a baby. So I better post this now before major chaos is breaking out. No proofreading needed because yolo. Enjoy the recipe and check out info below re Amsterdam. Ciao! Beet Tartar & Sesame Labneh Serves 4 Recipe is inspired by a recipe from Jamie Magazine, Aug 2017 and a dinner we had a ABCV NYC. Sesame labneh 2 cups /­­ 500 g Greek or Turkish Yogurt 1/­­2 tsp salt 2 tbsp tahini 1 tbsp olive oil Beet Tartare  1/­­2 kg /­­ 1 lb  beetroots 2 tbsp capers juice from 1/­­2 lemon 1 tsp horseradish (or mustard) 1 handful fresh dill 1 handful fresh mint leaves salt & pepper Topping 1 handful pistachio nuts, finely chopped fresh dill, chopped fresh mint leaves, chopped 2 tbsp capers, halved lemon slices olive oil Serve with rye bread crisps, tender gem lettuce or cucumber slices Start by making the labneh. Add salt to the yogurt and stir until smooth. Wrap the yogurt in a cheese cloth or other clean thin cloth and tie it over a bowl for about 2 hours or more to allow liquid to be drained (meanwhile, cook the beetroots). You can leave it for 24-36 hours if you prefer a thicker labneh but 2 hours and a gentle squeeze (to get rid of some extra liquid) works fine. Stir in tahini, transfer to a serving bowl and top with a little bit of olive oil. Peel the beetroots, divide them in quarters and cook in salted water for approx 20 mins min or until tender. When ready, let cool and then transfer them to a food processor along with capers, lemon juice, horseradish, fresh dill, mint and seasoning. Pulse a few times until the beetroot has the consistency of course grits. Not too much though or you will end up with a sauce. You can also dice them finely. Arrange the beet tartare on a large serving plate. Fold in large dollops of sesame labneh and top with pistachio, fresh herbs, capers and lemon slices. Add a drizzle of olive oil and serve with crackers or thin rye bread crisps (thin rye bread pieces toasted in a pan or the oven for a couple of minutes), tender gem lettuce or cucumber slices to scoop with. Beet & Labneh Rye Waffle Toast We made this Waffled rye bread toast with the leftovers.  It’s a family favorite and we’ve got another recipe and the whole story behind this method in our latest book. Here are some quick instructions: Simply smudge labneh on two pieces of dark rye bread, add some spinach, fresh dill and mint and a thick layer of beet tartar. Brush a hot waffle iron with butter or coconut oil, combine the two slices and place inside the waffle iron, pressing together lightly. When you’re bread has got a nice and brown waffle pattern, the toast is ready. Cut the waffle toast in half and eat it while it’s hot. **************************** AMSTERDAM & ANTWERP - 7-9 September Green Kitchen at Home is being released in Dutch next week and to kick things off, we are coming to Amsterdam and Antwerp for a couple of press events, signings, dinners and talks. We will have a little talk, signing and dinner at the bookstore ‘t Stad Leest in Antwerp at 19.30 pm on 7 September. Tickets can be booked here. We are having a little talk + Q&A and a book signing at Limon in Amsterdam on 9 September between 10.30-11-30. There will be nibbles from the book served and we will end with a book signing. There will also be a lunch afterwards (between 12.00-14.00) and we will try to move around so we get the chance to chat with all of you. You can either buy tickets for both the talk and lunch, just the talk or just the lunch. Follow this link to read more about it in Dutch: Greenkitchenbooks.nl  

Watermelon & Halloumi Salad with Magic Sauce

August 9 2017 Green Kitchen Stories 

Watermelon & Halloumi Salad with Magic Sauce Hello! This is David & Luise. Remember us? During our almost eight years of blogging we have never left it silent for two months before. We’re going to do what we always do in these situations and blame the kids. Wether we miss a dentist appointment, forget to answer a text message, get a parking ticket or are two months late with a blog post, it’s always our kid’s fault. In this case however it’s actually somewhat true. We simply underestimated how much time and attention three kids on summer holiday takes. They have sooo much energy. I (David) have been thinking of ways to connect them (and with them I mean Isac) to the power grid so that they (he) could replace a nuclear power plant or two. And I could perhaps cash in a Nobel price for saving the world. Anyway, after a couple of weeks of feeling bad about not having a single second over to blog new recipes, we instead decided to give ourselves a summer break from it all. So we have been trying to keep up with our children’s pace (obviously impossible) and play on their rules (also impossible because they ignore rules) this summer. It’s been fun and much needed. But we are here now with plenty of new recipe ideas and projects. Lots of other things have happened during the summer. We almost bought ourselves a tiny smoothie bar in a park, we burnt pancakes from Green Kitchen at Home inside a jam-packed little book store in Bath and we have planned the release of the European languages next month, but we’ll find time to talk more about all that. For now, let’s just talk food. Before the summer and watermelon season is all over. This recipe has been going on repeat all summer. It’s actually a combination of two recipes which we recently realized work brilliantly together. A simple watermelon and halloumi salad and our Magic Green Sauce. We first got the idea to combine watermelon with halloumi from a recipe photo in a supermarket pamflett and from that combo, we’ve added some chickpeas, cherry toms and pumpkin seeds to make it less of a side and more of a meal. It’s a really nice combination. Rich and chewy halloumi, sweet and fresh watermelon, crunchy pumpkin seeds and a tangy, flavorful and slightly spicy sauce. If I wasn’t such a humble guy, I would say that it’s probably one of the best watermelon salads you’ll try this summer. Luckily, I’m super humble and will just say that it’s pretty good. A simple vegan option would be to replace the halloumi with marinated tofu. Just make sure to squeeze out the liquid before marinating it, so it soaks up all the flavor. Quinoa, black lentils or rice could also be a great addition if you want to make this salad more substantial. Here is a little salad assembling action by Luise. Technically, the Magic Green Sauce is just our take on Chimichuri with a more hippie name. We use lime juice instead of vinegar and have added a little avocado to give it the right balance between creamy and chunky and also a few drips maple syrup to round off the sharpness from the other flavors. The magic lies in its ability to transfer any simple dish into something flavorful. Apart from this salad, we also use it on scrambled eggs, as a dip for raw crudités, inside rye sandwiches and on top of shakshuka. We have made it with a number of different herb combinations and found that anything goes (but parsley, cilantro/­­coriander and mint is still a fav). Watermelon & Halloumi Salad with Magic Green Sauce Serves 4 Watermelon & Halloumi Salad 1 kg /­­ 2 lb watermelon 200 g /­­ 7 oz halloumi 150 g /­­ 1 cup good quality cherry tomatoes  1 can /­­ 200 g /­­ 1 cup cooked chickpeas  60 g /­­ 1/­­2 cup pumpkin seeds /­­ pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt Magic Green Sauce 1 large handful (30 g /­­ 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/­­2 cup /­­ 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/­­2 avocado 1/­­2 tsp sea salt flakes Start by preparing the sauce. Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needed. If you don’t have a food processor, finely chops herbs, capers, garlic and chili, mash the avocado and mix everything in a bowl together with olive oil, lime juice and maple syrup. Add salt to taste. Then set aside. Dice the watermelon and halloumi, quarter the tomatoes and rinse the chickpeas. Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely. Add a little oil to the pan and fry the halloumi for a couple of minutes until golden on all sides. Arrange the lettuce in a bowl or on a serving platter. Add chickpeas, tomatoes, watermelon and halloumi. Squeeze over a little lime juice and drizzle with oil and toss until mixed. Top with pumpkin seeds and Magic Green Sauce, with extra in the side. Enjoy! ***************** PS! We are off to Rome now to celebrate that it was 10 years ago that my drunk feet tried to seduce dance Luise on a club by the Tiber while simultaneously using ALL my Italian pick up lines on her (took me approx 1 hour before I realized that she was Danish and not Italian!). We’re bringing all the kids this time and we’d really appreciate a comment if you know any good places to eat, fun playgrounds, outdoor pools or your favorite gelato bars. Grazie!

Meatless Monday on the Foodservice Conference Trail at NACUFS 2017

August 7 2017 Meatless Monday 

Meatless Monday on the Foodservice Conference Trail at NACUFS 2017Nashville, Tennessee recently hosted the annual conference of the National Association of College & University Foodservice. The three-day event convened over 1,000 college and university campus dining professionals and industry partners for inspirational learning, idea and product sharing, collaboration, and peer-to-peer networking. Many of the 334 exhibitors promoted their plant-forward services and products. Cherry Dumaual, PR & partnerships director for The Monday Campaigns, attended the conference and networked on behalf of Meatless Monday. She had the opportunity to visit booths, attend interest sessions and talk with foodservice dining directors, chefs, and product representatives about trends in meat reduction and plant-based menus. Food Management magazine held a roundtable session attended by foodservice dining directors including Bernie Chung-Templeton of Bryn Mawr College. A liberal arts college with about 1,300 undergraduate students, Bryn Mawr ranked number 10 on Princeton Review’s 2017 list of Best Colleges for Food. Chung-Templeton said that Bryn Mawr implemented Meatless Monday around seven years ago: There has always been a demand for meatless entrees that are delicious and nutritious. We created a Mostly Meatless station, which we modeled after looking at Meatless Monday materials. We don’t take meat away but introduce additional meatless options both at this station and on the standard menu to provide more meatless opportunities and to showcase how meatless can be tasty and good for you. Chung-Templeton said that this fall will see the launch of an evolution of Meatless Monday, a plant-based, totally meatless, local, organic, sustainable, ethical, health-forward concept. She shared examples of their vegan dishes. Meatless Monday dishes at Bryn Mawr Cherrys first stop in the exhibit hall was the Humane Society of the United States Meatless Monday booth. Ken Botts, food and nutrition director for HSUS, shared his insights and observations on the direction of campus dining: The conversation of how to create delicious plant-based menus is top of mind for the college and university foodservice operators. This demand is being driven by their students for a variety of reasons; health, spirituality, sustainability and animal welfare. The plant-based conversation was once a trend but in 2010 it started becoming the norm, and now it is here to stay. The folks who attended NACUFS were looking for resources to develop plant-based menus and NACUFS delivered! Cherry and Ken Botts at the HSUS Meatless Monday booth Other stops focused on tasting samples of new, delicious, nutritious plant-based food products. Erik Henry, foodservice director at Bushs Beans, drew in attendees samplings of their new hummus, which the brand will launch on campuses in August. Asked about Meatless Monday, Henry said, If people would take one day a week to simply eat plants, theyll realize it makes them feel good. Erik Henry promoting the new Bush’s Beans hummus Danny OMalley, sales manager for Beyond Meat, offered his take on Meatless Monday which he believes is a great transitional day to motivate omnivores and carnivores to try plant-based foods like Beyond Meats products. Danny O’Malley offers Beyond Meat samples Cherrys final stop was the Pinnacle Foodbooth where Suzanne Tenuto tempted attendees with flavorful Gardein meatless meatballs, describing them as meatless, well done. She added: Adding Gardein meatless meatballs to a Meatless Monday menu makes for a quick and easy spaghetti and meatball dish or sub sandwich. Meat lovers wont know the difference. Suzanne Tenuto with Gardein’s meatless meatballs Nashville was truly the perfect backdrop for NACUFS, where plant-based initiatives and campaigns were part of the biggest growing food trends on campus. The post Meatless Monday on the Foodservice Conference Trail at NACUFS 2017 appeared first on Meatless Monday.

Cheesy Pull Apart Pizza Bread

July 27 2017 Vegan Richa 

Cheesy Pull Apart Pizza BreadCheesy Pull Apart Pizza Bread. Pizza Monkey bread for parties or light meal. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe.  These Pizza Rolls are super easy and a great snack to interest and engage everyone at the party. I use my 20 minute pizza dough, divide and roll it into mini dinner roll size balls. Place them in a pie pan, then drizzle a mozzarella style cashew cream from my Pizza Dip (which you must try! its GF), some pizza sauce, more of the mozzarella cream, basil and peppers and bake! The cashew mozzarella cream thickens during baking. The baked rolls are coated with thick creamy cheese sauce, pizza sauce and other toppings if added before baking. They can be pulled out with all the pizza goodness and served.Continue reading: Cheesy Pull Apart Pizza BreadThe post Cheesy Pull Apart Pizza Bread appeared first on Vegan Richa.

Soleterra Bottega Naturale & Bistro

July 26 2017 Happy Cow veggie blog 

Fasano is a village in the beautiful region of Puglia. Its close to sea, and there are olive groves everywhere. There are lots of places with good food in Italy (hey its Italy!), but if you want something besides a great pasta pomodoro or a pizza without cheese, please stop by Soleterra. You will be pleasantly surprised. Soleterra is a cosy health-shop with a restaurant. Its organic but not completely vegan. That being said, they are more than willing to help you with vegan options. The owners were ever so nice and we had a great meal with lots of veggies, very well seasoned and surprising combinations. We had a tapas style lunch here–we had all kind of dishes that we shared. It is not cheap (Puglia is overall a cheaper place to go out for lunch of dinner) but it is good, organic and fresh (and vegan)! There is a very friendly ambiance at Soleterra, and there were several locals who stopped by for lunch (always a good sign!). So when planning a trip to Puglia, make sure Soleterra is on you list of places to go! PS I had a vegan chocolate muffin for dessert…yummy!   About the author: […] The post Soleterra Bottega Naturale & Bistro appeared first on The Veggie Blog.

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... Whipped Chocolate Chia Pudding Summer Greek Salad Pink Soup with Roasted Onions and Broccoli Lemongrass Mango Curry with Toasted Pumpkin Seeds .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Summer Meal Plan, Part 1 appeared first on Golubka Kitchen.

Restaurant Highlight – The Beet, Byron Bay

July 17 2017 Happy Cow veggie blog 

I live on the east coast of Australia in a coastal town called Byron Bay. We have juice bars and salad bars and most places will be able to veganise a dish by leaving out a few ingredients. The pub down the road from me has vegetarian nachos. When I go there for dinner, I ask them for the vegan version, which means I get the corn chips, salsa, guacamole and beans minus the cheese and sour cream - the chefs usually give me a double serving of corn chips, which I think is really lovely. I recently attended a new restaurant with friends, and before going, I checked if they had vegan options; they said they did, but I wasnt convinced. Sure enough, the vegan options were limited to two - hot chips and roast veggies. I later wrote a very friendly message to the new owners, via their Facebook page, explaining to them that I was very disappointed and that when key ingredients in a dish were omitted and not replaced, the flavour was severely lacking. They replied promptly and were very apologetic, saying that they would try much harder. That would be a win, I would say. […] The post Restaurant Highlight – The Beet, Byron Bay appeared first on The Veggie Blog.


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