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The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples

High-Vibe Condiment Classics

Vegan Stroopwafels (Syrup Waffles)

Nimbu ka achar recipe | instant lime pickle recipe | nimbu achar










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New Ebook: Weeknight Magic Vol. 1

May 27 2020 Golubka Kitchen 

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

The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples

May 25 2020 Meatless Monday 

The Absolute Best Recipes You Can Make with Your Forgotten Pantry StaplesYour pantry is full of forgotten treasures: the can of kidney beans hiding behind the rigatoni; the unopened pouch of quinoa tucked off in the corner; the lonely tin of canned corn... But these ingredients, along with other overlooked pantry staples, can be used to make some pretty marvelous meals -- if you know how to prepare them. As more people are cooking at home, the Meatless Monday team set out to ask our followers which of their pantry items theyve found to be the trickiest to cook. Our surveys have revealed that people arent quite sure what to do with canned corn, quinoa and canned kidney beans. We sought the assistance from some of our favorite chefs, bloggers, and Instagram influencers to help us compile a list of superb plant-based recipes featuring popular, yet underutilized, pantry staples. Check out the list below and get cooking! Corn Recipes   TexMex Chickpea Corn Fritters from Kevin Curry - Fit Men Cook When it comes to plant-based patties, fritters always have more fun. These Tex-Mex chickpea corn fritters from Fit Men Cook become nice and crisp after a quick spin in the air fryer (or oven). Canned or frozen corn work for this one, but the big spice blend -- smoked paprika, chili powder, cumin, oregano -- is definitely a must. Source: Fit Men Cook Corn, Avocado, and Tomato Salad from Rachel Paul - The College Nutritionist Want something a little lighter for the summer season? Try this corn, avocado and tomato salad from the College Nutritionist . Source: College Nutritionist Garlicky Corn and Tuna Pasta from Lenny Wu - Vegamelon This isnt you moms tuna casserole. Pairing a vegan protein with sweet corn and spices makes this garlicky corn & tuna pasta from Vegamelon a must try. Source: Vegamelon Easy Vegan Jalape?o Cornbread from Jenn Sebestyen - Veggie Inspired This recipe for vegan jalape?o cornbread from Veggie Inspired uses canned corn and jalape?o for a sweet punch of heat. Source: Veggie Inspired Crockpot Chili from Makenna Hale Corn and chili were meant for each other. This crockpot chili from Makenna Hale is vegan and free of both soy and gluten. Source: Makenna Hale   Vegan Lentil Shepherds Pie from Naturally Zuzu Hearty and delicious, this vegan lentil shepherds pie from Naturally Zuzu will keep your taste buds craving more. Source: Naturally Zuzu Pro tip from Karla Dumas and the Humane Society Culinary Team: Roast canned corn to naturally caramelize it and bring out the sweetness. Season with salt, pepper and lime juice; add beans and cilantro for a quick side dish. Quinoa Recipes   Instant Pot Vegan White Bean Quinoa from Nisha Vora - Rainbow Plant Life You can never have enough chili recipes. This recipe for instant pot vegan white bean quinoa chili from Rainbow Plant Life uses coconut milk and cannellini beans, making it extra creamy and delicious. Source: Rainbow Plant Life Sweet Potato Quinoa Latkes from Joy Bauer Holidays, brunch, late-night snack, doesnt matter; these savory sweet potato latkes from Joy Bauer are the perfect place to put that quinoa. The original recipe calls for egg whites, but to make these latkes completely plant-based, use one of these vegan egg replacements . Source: Joy Bauer Fig and Raisin Quinoa Couscous from My Organic Diary Completely gluten free, this recipe from My Organic Diary marries the flavors of North Africa with protein-packed quinoa. Golden raisins, cinnamon, and figs makes this flavorful side dish perfect for pool-side dining. Source: My Organic Diary Cherry Mint Quinoa Salad from Lisa Drayer In addition to her cherry mint quinoa salad , Lisa Drayer covered the Meatless Monday pantry challenge in her recent CNN article, How to eat less meat and more plants , that also featured Chef Adam Kenworthy s quinoa recipe suggestion and physician and chef Dr. Robert Grahams advice on the health benefits of plant-based eating. Source: Lisa Drayer Peanut Butter Quinoa Cookies from DJ Blatner These peanut butter quinoa cookies from DJ Blatner are seriously inventive and delicious. By using a combination of quinoa, oats, and flax seeds, youre getting a solid helping of fiber packaged in a sweet, nutty cookie. Source: Dawn Jackson Blatner Teriyaki Fried Quinoa from The Foodie Takes Flights Skip the takeout and sauté your own version of fried rice, or, in this case, teriyaki fried quinoa . Throw in a colorful collection of vegetables: corn, carrots, peas, purple cabbage, and youve got yourself a rainbow of a meal courtesy of The Foodie Takes Flight . Source: The Foodie Takes Flight Kidney Bean Recipes   Easy Pantry Pasta Bake from Delicious and Healthy by Maya Clean out the pantry while making a filling family dinner. Use kidney beans (but any can of beans will do), spinach, tomato sauce, and a spice racks-worth of seasonings for this better-for-you easy pantry pasta bake from Delicious and Healthy by Maya . Source: Delicious and Healthy by Maya Comforting Black and Kidney Bean Chili from James - Healthy Living with James Cocoa powder? Cinnamon? Coriander? The unique blend of spices makes this comforting black and kidney bean chili  from Healthy Living with James a unique spin on the classic. Source: Healthy Living with James Zucchini Oat Veggie Patties from Sharon Palmer With a base of kidney beans, shredded zucchini, oats, and seeds, no two bites of these spicy zucchini oat veggie patties from Sharon Palmer will be the same. Source: Sharon Palmer Best Vegan Chili from Hannah - Two Spoons CA Is it really the best vegan chili ? Try this recipe from Two Spoons CA and decide for yourself! Source: Two Spoons CA BBQ Kidney Bean Kale Burgers from Jenn Sebestyen - Veggie Inspired These kidney bean kale burgers from our friend Jenn Sebestyen at Veggie Inspired develop a nice crunchy crust after 40 minutes in the oven. A mixture of tahini, apple cider vinegar, molasses, and liquid smoke give these patties that beloved barbecue flavor without the grill. Source: Veggie Inspired Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples appeared first on Meatless Monday.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

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

Healthy After School Snacks

May 21 2020 Manjula's kitchen 

Healthy After School SnacksI wanted to share some quick and easy snacks I used to prepare for my two sons, Rakesh and Mukesh, and their friends. When the boys were young, I made sure to have tasty and healthy snacks readily available. They would often bring their friends, who loved coming to our house after school.  Our house was the place to be fed well with homecooked fresh food!  I would keep their snacks quick and easy to prepare. They also love helping me prepare snacks. Some of their favorite snacks included celery sticks and sliced cucumbers and cream cheese, carrots and peanut butter, potatoes with cheese, crisp toast with cinnamon and sugar sprinkled on top, and graham crackers with cream cheese topped with fresh fruit. celery sticks and sliced cucumbers and cream cheese, carrots and peanut butter, potatoes with cheese crisp toast with cinnamon and sugar sprinkled on top, and graham crackers with cream cheese topped with fresh fruit The boys loved when I added Indian touches to their snacks.  One of their favorites was fresh hot puris.  All their friends loved watching me fry puris and were amazed to see how they would puff up. Puri (Puffed Flatbread) They also enjoyed crispy aloo pakoras. They would devour these!  I could not keep up with how fast they ate them! Crispy Aloo Pakoras Here are some ideas you can find on my website for quick, easy and delicious snacks.  Now that we are spending a lot more time at home, try engaging with your kids and let them prepare their own snacks, such as:  Rice Krispies Treats Chocolate chip cookies Chocolate Brownies These are the few my grandkids really enjoy! The post Healthy After School Snacks appeared first on Manjula's Kitchen.

Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless approach to this bibimbap by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it simply works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took only […]

Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy

May 17 2020 Vegan Richa 

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

5 Easy Ways to Support Restaurants During This Time

May 11 2020 Happy Cow veggie blog 

As a restaurant guide and worldwide resource serving millions online, HappyCow considers businesses to be more than just listings on a map. They are the entire foundation of our community – the spirit of HappyCow and of what brings our members together worldwide. Amidst the restrictions and temporary shutdowns brought about by COVID-19, we’re on the forefront of the struggle for businesses  to survive through this time. We know how hard it’s been for many restaurants to make ends meet, and we’re here to try and offer support. Today we’re bringing you 5 ways to be an active advocate for restaurants you love in your community, including ways to help out without dishing out any cash. Do you have any more easy ways to support restaurants during this time? We’d love to hear from you in the comments below or on social media.  1. Order Take-Out or Delivery This is the most obvious and easy win-win option; whether ordering directly from a particular restaurant, or through DoorDash, Deliveroo, or UberEats. Ordering take-out, delivery, or curb-side pick-up is a great way to safely buy a meal from your favourite business. Many restaurants on HappyCow are now marked with “Take-Out” and “Delivery” […] The post 5 Easy Ways to Support Restaurants During This Time appeared first on HappyCow.

“Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives

May 11 2020 Meatless Monday 

“Stress Bake” Your Worries Away Using These Plant-based Egg AlternativesAs most bakers will tell you, baking makes you feel good. It can even be a meditative activity that helps to reduce stress and brings us positive feelings of doing something for others; in this case, creating delicious baked goods for the ones we love. When whipping up plant-based desserts and baked goods, using the right substitute for eggs is critical as it is a key ingredient that gives structure to cakes, color to cookies, and thickness to sauces and custards. Dont panic. Some clever cooks have come up with easy to use animal-free alternatives; flax and chia seeds, apple sauce, and aquafaba can all be used in some capacity to replace eggs. But remember that not every egg alternative is equal: aquafaba is used for egg whites, chia seeds are better for browning and color, and silken tofu adds texture and protein. Below is a list of our favorite egg alternatives complete with drool-worthy recipes from a few of our favorite plant-based bloggers. So start experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker , and try making her recipe for easy macaroons . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. If youre a fan of banana, try these heavenly peanut butter banana brownies from Bucket List Tummy . Please note that the recipe also calls for a flax egg (see recipe for flax egg below). Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5-10 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies, but they can also add a nice texture to this sweet chia cornbread from The Simple Veganista . Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5-10 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Try using them to make these vegan coffee cake streusel muffins by Choosing Chia . Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Silken tofu is best for baking with recipes that already have a leavening agent, like baking powder or baking soda, but its also wonderfully decadent in this vegan strawberry cheesecake by Exceedingly Vegan . Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST (theyve got a great recipe for crispy waffles). Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs. Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some more #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery .   The post “Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives appeared first on Meatless Monday.

Happy Mothers Day

May 10 2020 Manjula's kitchen 

Happy Mothers DayMy mother and I... Like many of you, during this time at home, I have been trying to get through some organization and general Spring cleaning. It’s really amazing just how much we accumulate through the years. It got me thinking...do we really “need” all these items, or is it just more “stuff”? I wondered if maybe it was time to simplify our lives. I went through closets and closets full of items, opening up suitcase after suitcase filled with a variety of long-forgotten memories. I stumbled upon a suitcase full of old saris and I just couldn’t bear to discard any one of them. It’s because each and every sari has a special story behind it. I am hoping that one of these days I can sit down with my granddaughters and tell them all the stories behind the saris. Who knows maybe they will want to keep some of the saris and wear them? I just hope they do and when they grow up they will remember why the sari was so special to Dadi (grandmother). I know that I still use one of my mothers shawls to this day, despite the fact that it has some tears and is not in the best condition. It doesn’t matter to me because for me, it is somewhat of a security blanket and something to hold onto as a comforting memory of my mother. Of course, going through my belongings comes with memories of my childhood, especially memories of my mother. My mother was one of a kind and just filled with wisdom. Her perspective towards life was very positive. She managed this outlook even though her health was not good. When she was resting, I would sit close to her. She would hold my hand and talk. I could feel her warmth as she softly spoke to me. She was gentle, caring, and giving. Oftentimes, I was left puzzled at some of our conversations because they were deep conversations that were hard for me to understand at my young age. However, now when I think back to those conversations, I understand that she was trying to pass on her values in addition to what things I should let go and give importance to. While she had many health issues, one thing that stood out is that she never complained about feeling unwell. I was the oldest child and often felt I should help her take care of my younger siblings, especially given her health problems. Maybe this was all in my head because, despite her health issues, she was the most positive person and always had a smile on her face. One would never guess she was enduring health issues. My mother was the type of person to always help someone out. She would see someone feeling unwell and immediately bring them home and take care of them. She did this no matter who the person was. I remember feeling confused as to why she bothered helping people she didn’t even know. When I asked her this question, she would simply calmly ask me to bring that person a glass of water. I knew to not question her further. This was simply my mom’s character. She was full of life, always laughing and giggling. She felt it was extremely important to be involved with her childrens lives in every way. My friends loved to hang out with her and felt so comfortable around her. In the back of their minds, I knew they all wanted their moms to be like her. I must have been nine or ten when I decided I would help my mother in cooking and learn the proper way to cook. Her hands had magic. She made simple food but her food always looked and smelled delicious. Even at that time she enjoyed serving food with style and flair. I still remember so many family and friends eagerly await her dinner invitations. When I asked my mother why her food tasted so good, her answer was simple. She smiled and said her first advice was to serve food with a smile. Next, she said always use fresh ingredients and only use spices are to enhance the flavors of the food, and not cover it up. She also emphasized that cooking with love and care were also important ingredients in a dish because they added to the flavors of the dish. Back then, I didn’t understand her answer. How could cooking with love and care be important in a dish? But now I know exactly what she meant. Even today, sometimes when I am tired, I just want to cook something quickly and get out of the kitchen. But then my mother’s words would ring in my ears. She would always say you should never cook if you are tired, irritated, or simply not in the mood. She used to say it would affect the taste of the food. I did not understand what she meant and used to think her food tasted good because she just had great cooking skills and techniques. However, with age and having fed my family for 50 plus years, I realize there was wisdom in my mother’s words. Now when I feed my friends, family, and loved ones, I can see that my mother’s advice was spot on! So, during this time, why not make your family feel loved and cook special dishes for them? I know that I have enjoyed doing so! Stay safe and healthy! The post Happy Mother’s Day appeared first on Manjula's Kitchen.

Recipe | Cinnamon Vanilla Cashew Milk

May 8 2020 Oh My Veggies 

If I only knew how easy it was to make my own non-dairy milks, I would have started doing it years ago. Why did it take me so long to discover this?! Okay, it’s still not as easy as picking up a carton of almond milk at the store. But it’s easier than I thought it would be. After learning about carrageenan, I decided that I wanted to avoid non-dairy milk made with it. This is not a lecture-y blog, so don’t take this as me telling you what you should or should not eat, but I decided that for me, I’d rather seek out products that don’t use carrageenan. There are plenty of carrageenan-free nut and soy milks out there, but I started to get curious about whether I could make my own. I started with my friend Kelly’s tutorial on how to make your own coconut milk. It was easy and delicious and I wanted to make more. MOOOORE! So then I tried making the cashew milk recipe that came with my Vitamix. I love almond milk, but I think I love cashew milk even more. (Side note: why do they not sell cashew milk in grocery stores?) […]

Kale Caesar With Brussel Sprout Croutons

May 5 2020 Isa Chandra Moskowitz 

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

No Yeast Pizza Dough – Vegan

May 2 2020 Vegan Richa 

No Yeast Pizza Dough – VeganDon’t spend hours making pizza dough and try this easy vegan no-yeast pizza dough recipe for a quick pizza fix! Yeast-free Vegan Pizza Dough from scratch made out simple ingredients! Jump to Recipe Pizza lovers, this vegan no yeast pizza dough recipe is for you! Home is where the pizza is, right?  I LOVE me a slice of pizza and there are already all kinds of pizza recipes on the blog. Classic ones like Margherita, and pretty special ones such as BBQ Sweet Potato, some with regular crusts, some with tortilla crust or gluten-free crusts. Today, we add my new favorite quick fix for all those spontaneous pizza cravings! Yeast-free crust! Those of you who love homemade pizza as much as I do know that yeasted dough can take time and thats why I created this quick Vegan Pizza Dough Recipe that uses NO yeast! Aint nobody got time for that dough to rise until doubled in size, right? Especially in winter, when it takes hours. This is a great dough to get you in the kitchen with friends, your kids, and family making pizza from scratch. I guarantee you that you will get this into the oven in 15 minutes flat! Continue reading: No Yeast Pizza Dough – VeganThe post No Yeast Pizza Dough – Vegan appeared first on Vegan Richa.

Brothy Beans & Greens Lunch

April 29 2020 Golubka Kitchen 

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

Healthy Vegetarian Pizza Potatoes

April 27 2020 VegKitchen 

Healthy Vegetarian Pizza Potatoes In this recipe, marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! The post Healthy Vegetarian Pizza Potatoes appeared first on VegKitchen.

Vegetarian Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless vegetarian approach to this bibimbap recipe by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took […]

Plant-Based Swaps to Recreate Classic Comfort Food Dishes

May 18 2020 Meatless Monday 

Plant-Based Swaps to Recreate Classic Comfort Food DishesAnimal products -- whether beef, pork, chicken, dairy or seafood -- are often thought to be necessary for a balanced diet, and, as a result, these ingredients have typically played a prominent role in home cooking.  But meat is not required for good health or good food, and the characteristics that make our favorite meals special -- the texture, the flavor, the spice -- can all be easily replicated with plant-based ingredients. Swapping out meat for plant-based protein enables you to find the essence of a dish and really consider why that BLT is so refreshing and tasty or how that peanut satay finds the right balance of spicy, nutty, and sweet. Because its usually not the animal protein that makes a dish unique or exquisite, but rather the harmony of ingredients and specific techniques that make for the best eating. Below is a list of classic comfort meals that have had their meaty ingredients swapped out for plant-based alternatives. Try a few this Monday, and gain a new appreciation for your favorite foods. Cauliflower Buffalo Wings Capture the spicy kick of Buffalo wings without the bones (and the chicken). This super simple recipe for cauliflower Buffalo wings is a definite crowd pleaser. No need to wait for gameday, whip up a batch this Monday.   Chickpea Meatloaf Meatloaf is the iconic comfort food, a centerpiece of many family meals. But you can easily recreate the tang and texture of meatloaf sans the meat. This recipe for vegan meatloaf from Nora Cooks uses a base of chickpeas to mimic the density and richness of traditional meatloaf. Photo & Recipe: Nora Cooks Grilled Portobello Mushroom Burgers with Garlic Mayo You wont be missing ground beef after tasting this grilled portobello burger . The 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. Lentil Bolognese Everyone loves one-pot cooking. Swap out ground beef for lentils in this hearty recipe for lentil Bolognese from Tasty. Serve over pasta or zucchini noodles. Photo & Recipe: Tasty     Mushroom Stroganoff Impress an Eastern European mother-in-law or stubborn eater with this cozy and comforting (and completely plant-based) version of beef stroganoff. Mimic the flavor, texture, and creaminess of beef stroganoff by using succulent baby portobello mushrooms, soy sauce, and your favorite brand of plant-based sour cream. Try this mouth-watering recipe for mushroom stroganoff from Vegan Huggs . Photo & Recipe: Vegan Huggs Quinoa Chili Fries Sometimes youve just got to cave to what you crave, but this recipe for quinoa chili fries doesnt have to be a guilty pleasure. By baking your own French fries and making your own chunky vegetarian quinoa chili, youll still feel light as air even after eating second helping.   Seitan Peanut Satay The perfect balance between nutty, spicy, and sweet: enter the seitan satay with spicy peanut sauce. Swap out traditional chicken breast for oven-roasted seitan; you wont be able to tell the difference. Follow this yummy recipe from seitan peanut satay from Sunnyside Hanne . Photo & Recipe: Sunnyside Hanne   Tempeh BLT Crisp, clean, and classic, who doesnt love a BLT? Marinating the tempeh overnight in a mixture of apple cider vinegar, soy sauce, liquid smoke, maple syrup, and spices gives it the flavor of bacon, while baking it in a hot oven recreates its crisp-yet-chewy texture. Check out this recipe for a tempeh BLT from The Curious Chickpea and get ready for next weekends brunch. Photo & Recipe: The Curious Chickpea Vegetable Paella Paella is known for its copious amounts of seafood, chicken, and chunks of chorizo, but you can replicate the delicate flavors of Spanish paella with roasted red peppers, artichokes, kalamata olives, and a variety of spices. Try this tasty vegetable paella from Cookie and Kate . Photo & Recipe: Cookie and Kate   Veggie Meatballs You wont miss regular meatballs after youve tried these better-for-you veggie meatballs . Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce with some sautéed broccoli rabe, pasta, or polenta with spiraled greens.     Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.   The post Plant-Based Swaps to Recreate Classic Comfort Food Dishes appeared first on Meatless Monday.

Lemon-Dill White Bean & Potato Soup

May 13 2020 Golubka Kitchen 

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

Shawarma Tofu

May 11 2020 Meatless Monday 

You may be familiar with Shawarma, a traditional mix of spit-roasted meats served in a pita, so youll love this meatless spin on a classic Levantine dish. To your health, or L’Chaim! Recipe by Adi Shapira, from Cooking Meatless Monday Israel (in Hebrew). Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 2 and half cups of hard tofu, cut into thin strips with a carrot peeler - 4 tablespoons olive oil - 2 large onions, peeled and thinly sliced half rings - 1 carrot, peeled and cut into thin strips with a carrot peeler   - Spices: - 1 teaspoon turmeric - 1 tablespoon cumin - 1 tablespoon shawarma spice - 1 tablespoon sweet paprika - Optional: - Chili pepper - Salt - 1 teaspoon garlic powder   - Serving suggestion: chopped parsley, tahini salad   Preparation: Place in a bowl: the strips of tofu, a tablespoon of olive oil, and all the spices. Stir. Heat the remaining olive oil in a frying pan. Add the onion and fry for about 7 minutes, until golden. Add the carrots and fry while occasionally stirring another 2 minutes. Add the seasoned tofu and stir well. Stir until the tofu is golden at the edges. Transfer to a serving dish or place in a pita bread pocket, finish with chopped parsley and tahini salad. Serve! The post Shawarma Tofu appeared first on Meatless Monday.

Chana Masala Kale Bowl

May 11 2020 Meatless Monday 

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

Non-Dairy Cinnamon Vanilla Cashew Milk

May 8 2020 Oh My Veggies 

This recipe for Non-Dairy Cinnamon Vanilla Cashew Milk is so simple. If I only knew how easy it was to make my own non-dairy milks, I would have started doing it years ago. Why did it take me so long to discover this?! Okay, it’s still not as easy as picking up a carton of almond milk at the store. But it’s easier than I thought it would be. After learning about carrageenan, I decided that I wanted to avoid non-dairy milk made with it. This is not a lecture-y blog, so don’t take this as me telling you what you should or should not eat, but I decided that for me, I’d rather seek out products that don’t use carrageenan. There are plenty of carrageenan-free nut and soy milks out there, but I started to get curious about whether I could make my own. I started with my friend Kelly’s tutorial on how to make your own coconut milk. It was easy and delicious and I wanted to make more. MOOOORE! So then I tried making the cashew milk recipe that came with my Vitamix. I love almond milk, but I think I love cashew milk even more. (Side […]

Versatile Fennel Salad

May 6 2020 Golubka Kitchen 

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

My Journey with Alex

May 3 2020 Manjula's kitchen 

My Journey with Alex Many of you have asked me about the man behind-the-scenes of Manjula’s Kitchen…Well as many of you know, that person is my husband Sikander aka Alex. Alex is responsible for me being in the spotlight of Manjula’s Kitchen, while he prefers to stay in the background. The simple truth is my YouTube channel exists only because of his hard work and dedication. He introduced me to this new concept for me at the time, YouTube. Alex takes the lead on all of the hard work these videos take, from the editing to ensuring the recipes meet his quality control (i.e. taste testing!) Every recipe has to meet Alex’s high standards for being posted. Alex feels so proud when reading the comments on my posts and always tells me that he is my biggest fan. With a huge smile on his face, he will tell me your fans don’t know that the biggest fan of yours is standing right next to you! Alex and I have spent over 50 memorable years together and of course with that comes ups and downs. Sometimes it feels like Alex and I still don’t know everything about each other, and I think that is a good thing! We still love to learn new things about each other. Every day is unique with different challenges. During another lifetime, we ran a business together. For 20 years, we worked in an office together, sitting side by side. It was nice that we got to spend so much quality time together. Now as we enter our golden years, we still enjoy working together, even though we are partially retired. We both work from home and can still enjoy sitting side by side! I cherish the fact that we are never alone. Our marriage was an arranged marriage. In todays times, I recognize that it sounds really outdated. However, ours was an arranged marriage with a happy ending. Alex was my fathers choice. At their first meeting, my father was extremely impressed with him. They first met Alex for about an hour, but it felt like they knew him for a lifetime. My father described him to me with great detail. I was amazed my father could pick up so much on someone he just met! What stuck with me is my father finished by emphasizing that Alex would love and respect me and that because we shared the same values I would be proud of the person I was when with him. My father invited Alex and his family for afternoon tea so that I could meet him myself. I was so curious to see what my father had seen in Alex. I knew that Alex had already decided to marry me and told his father that he was already in love with me. Alex had been working abroad in the U.S. and at this time and was in India visiting his family and to get married. We had just one month before he had to go back to the U.S. for his work. It happened so quickly. We got married within the week. It was at that point it hit me. I would have to move to the U.S. too. My mother was not happy with this situation and was upset at my father. Of course, she didn’t want her daughter to move so far away. I was very confused, but I knew my father he will not take such a big step unless he was sure it was absolutely the right decision. We got married and moved to the U.S. and settled into a brand new way of life. It took some time to get used to a new country, a new language, and most importantly new food. But it was a life we enjoyed discovering together. When my parents visited us in the U.S. the first time, my mother and Alex spent a lot of time together. The immediately formed a great bond, becoming best friends. My parents noticed just how much Alex cared for me and how happy we were together. They would say Alex would light up when I was near him. Alex really enjoys pampering me. The gestures were small, but with great care. Alex happily makes me the best cups of hot tea and always with a smile. In fact, I can’t remember the last time I made tea for myself. He always makes sure I take care of myself, leaving my daily vitamins/­­medicines and water on the kitchen table to make sure I don’t forget. Then there are those times he can sense I need a break and I will see a fresh hot grilled cheese sandwich waiting for me. Everyone (especially our grandkids!) in our family has decided that Alex makes the “world’s best” tea and grilled cheese sandwiches. Of course, we have our share of disagreements and arguments, as every couple does. Alex is not one to say sorry very easily so most of the time I’ll give in and say sorry. The next day I will see a beautiful bouquet of colorful flowers waiting for me and all is well again. I suppose that is how a good marriage works – you know when to give in. I can say with confidence that my father chose correctly for me and I married a man who truly takes care of me. We’ve made a good life for ourselves, with our two sons and their lovely families. More on them later… Stay safe & healthy everyone! The post My Journey with Alex appeared first on Manjula's Kitchen.

Punjabi Samosa

April 29 2020 Manjula's kitchen 

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

Chia Surprise Muffins

April 27 2020 Oh My Veggies 

Oh, I can’t keep a secret. The surprise is jam. Jam! There’s jam in the middle of these muffins. Surprise! I’ve been making these muffins every week or two for the past few months. I love them because they’re not too sweet (the older I get, the less I want super sweet food in the morning) and the jam is baked on the inside, so I don’t even have to get the jar out of the fridge. Convenient! These muffins are actually one of the first recipes I remember making. (Well, not these muffins, because back in the 80s, chia seeds were for sprouting on little ceramic heads, not for eating.) After finding my Aunt Darlene’s old copy of Betty Crocker’s New Boys and Girls Cookbook at my grandparents’ house, I relentlessly begged my Grandma to help me make something from it. Each time I visited, we’d make something different: a pie made with pudding and rainbow marshmallows (remember those?!), roses made from radishes, and Surprise Muffins. And then my Grandma let me keep the book. I’m not sure it was because I loved it so much (and I did) or because she was tired of me wanting to make […]

Pizza Potatoes

April 27 2020 VegKitchen 

Pizza Potatoes Marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! The post Pizza Potatoes appeared first on VegKitchen.


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