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Roasted Eggplant Wedges with Herbed Pistachio Millet

Vegan Ravioli with Pink Beans

Vegan Ceviche

49 Savory Vegan Breakfast Recipes to Start Your Day Right










market 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.

PRE-ORDER Bonus Bundle is Here!

September 9 2017 Vegan Richa 

PRE-ORDER Bonus Bundle is Here! OMG!! THE Book is here!! See me flip through it on my Instagram Stories! First, Thank you to everyone who Pre-ordered! Now, let’s get the ball rolling in terms of marketing and buzz to spread the love to more people, and even more people cooking amazing and flavorful food! I’ve been working on the book for a while now(1.5 years) and I cannot wait for you to get it!   If you already pre-ordered your copy (find the order number in your order email or on amazon.com or other retailer), you can pick up this bundle today by filling up this form. Or Pre Order Now to snag it before it expires.  The Book page has links for all retailers in various countries(UK, Canada, Germany, Spain, India, Africa, Asia, Europe etc).  Why Pre-order? - Get a discount. Pre-order prices are often lower than the price of the book post release, and you can lock in that low price.  - As with my first book, we are donating 40% of the book sales from this year to amazing rescues and charities around the world. If you’d like to support my work, you can buy my books or directly donate to these charities.  >>>> Get your Bonus Bundle here 

Beginner’s Guide to Asian Noodles

September 8 2017 VegKitchen 

Beginner’s Guide to Asian Noodles Here’s a beginner’s guide to Asian noodles, which are easy to find these days. Ten years ago, soba, udon, bean-thread and rice stick noodles, among others, were rare finds. Now, many well-stocked supermarkets carry these authentic noodles. Here’s a brief lexicon of the most commonly used varieties. Shown above, Udon Noodle Soup with Crisp Vegetables. Buckwheat […] The post Beginner’s Guide to Asian Noodles appeared first on VegKitchen.

Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their Cafeteria

August 28 2017 Meatless Monday 

Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their CafeteriaThis week, Meatless Monday is putting the spotlight on a new addition to the meat-free campaign. Morrison Healthcare at Mayo Clinic in Phoenix, Arizona recently implemented Meatless Monday in their three cafeterias, serving vegetarian meals once a week to staff and visitors of the top hospital in the state. The campaign was well-received by everyone who took part and its successful launch may bring Meatless Monday to other Mayo Clinics in Rochester, Minnesota and Jacksonville, Florida. We spoke to Eric Schiellerd, Executive Chef at Morrison Healthcare, to see how Meatless Monday is going and what he has planned: Chef Eric Schiellerd  What was the impetus for starting Meatless Monday in your cafeterias? The Meatless Monday concept was first brought to me in 2015 at McLaren Hospital in Michigan. I was very excited to try something new and fresh for our operation. Unfortunately I didnt have a lot of support getting the program off the ground. After transferring to Mayo Clinic Phoenix I quickly learned of the strong push for great tasting vegetarian options in our cafes. I teamed up with our wellness coordinator Laura Dan and we have been building a great program for our client and guests. What kind of feedback have you received from customers since offering Meatless Monday options? The feedback has been wonderful with most of our customers. They love to have options and a plant-based entrée is what was missing from our menus. How do you think Mayo Clinic in Phoenix can serve as an example to other cafeterias in medical facilities? I think in every facility you have people telling you a meatless option wont work and is a waste of time, but you cant let them talk you out of a great program like this. With great marketing, food and menu choices it can work for just about any operation. Do you think that providing health-focused food choices in a hospital cafeteria encourages hospital staff to practice what they preach and take better care of themselves? I think all people in this type of environment want to be healthier. If they trust that the food will taste as good as it is good for them, they will buy in to it. Do you participate in Meatless Monday yourself? Share some thoughts on your philosophy on meatless eating. I do participate in one meatless meal every Monday. I think its tragic to see of all the plant-based food that is turned back into the soil because it isnt pretty enough for the supermarket. We need to get creative and make great tasting meals using these products. Programs like Meatless Monday let us do that very thing. Im proud to work in an organization that gives me the freedom to menu all types of food, including great plant based meals. If you want to bring Meatless Monday to your business or organization, or if you already participate in Meatless Monday - we want to know! Get in touch with us at info@meatlessmonday.com! The post Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their Cafeteria appeared first on Meatless Monday.

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!

Fresh Peach Chutney

August 1 2017 VegKitchen 

Fresh Peach Chutney Peach season is frustratingly short -- that is, that brief period when fresh peaches from your local area are available, not the perfect-looking fruit thats shipped across the country hard as rocks. These ripen into mush, often not very flavorful mush as well. Look for peaches at your local farm markets that already have some […] The post Fresh Peach Chutney appeared first on VegKitchen.

5 Leafy Greens You Should Use More Often

July 26 2017 VegKitchen 

5 Leafy Greens You Should Use More Often Kale has been the rock star of the greens world for a while now, and while it is a good thing, eating a lot of it can grow old pretty quickly. Sure, theres spinach and arugula, both versatile and tasty; and bok choy has become a staple on supermarket shelves. But to stay motivated to […] The post 5 Leafy Greens You Should Use More Often appeared first on VegKitchen.

6 Unique Kitchen Gadgets for Easy Summer Produce Prep

July 18 2017 VegKitchen 

6 Unique Kitchen Gadgets for Easy Summer Produce Prep Summer is the time to enjoy lots of fresh produce and herbs straight from the garden or farm market. Here are a few unique kitchen gadgets -- tools that are inexpensive, compact, and will help ensure that you use up and enjoy your market finds to the fullest! 6 Cool Kitchen Gadgets Cherry Pitter Midsummer […] The post 6 Unique Kitchen Gadgets for Easy Summer Produce Prep appeared first on VegKitchen.

Cherry Tomato and Peach Salsa

July 13 2017 VegKitchen 

Cherry Tomato and Peach Salsa I love salsa of all kinds, and there are quite a lot of good ones on the market. But when midsummer rolls around, theres nothing like a fresh homemade salsa using summer tomatoes. Homemade salsa tends to get watery from the tomatoes juices, but I discovered that using cherry (or grape) tomatoes helps mitigate that. […] The post Cherry Tomato and Peach Salsa appeared first on VegKitchen.

easy gulab jamun recipe | instant gulab jamun with ready mix recipe

July 8 2017 hebbar's kitchen 

easy gulab jamun recipe | instant gulab jamun with ready mix recipeeasy gulab jamun recipe | instant gulab jamun with ready mix recipe with step by step photo and video recipe. gulab jamun is an indian sweet dessert which is traditionally prepared with evaporated desiccated milk or khoya, fried and soaked in sugar syrup. preparing khoya or mawa could be tedious task and hence there are several instant ready mix easily available in the market which produce soft and juicy gulab jamun. in short the ready mix contains all necessary ingredients to produce soft and juicy gulab jamun. Continue reading easy gulab jamun recipe | instant gulab jamun with ready mix recipe at Hebbar's Kitchen.

Beany Jackfruit Taquitos

June 7 2017 VegKitchen 

Beany Jackfruit Taquitos Taquitos (or flautas) are essentially rolled corn-tortilla tacos that are fried. While taquitos are traditionally filled with beef or chicken, these vegan jackfruit taquitos use a plant-based ingredient that gets stringy and meaty when cooked. The addition of beans to the jackfruit boosts protein content and satiety. Look for canned water-packed jackfruit in Asian markets […] The post Beany Jackfruit Taquitos appeared first on VegKitchen.

Savory Yogurt Bowl + London

June 1 2017 Green Kitchen Stories 

Savory Yogurt Bowl + London We love yogurt in our family*. The unsweetened, thick, creamy and tangy kind. We enjoy yogurt for breakfast (with fruit) and sometimes dessert (with dates + chocolate + nuts). We top our soups with yogurt, we add it to smoothies and ice pops and we also dress our salads with it (Isac likes to dress himself with it as well). Yogurt works remarkably well both with sweet and savory flavors. And yet, the thought of making a yogurt bowl with savory toppings instead of sweet, had never struck us before. But as we were playing around with this crunchy cucumber and melon salad with spiced chickpeas, we (and with we, I humbly mean ME, MYSELF and I - as in, not David) had the simple idea to put them on a bed of yogurt instead of doing the usual yogurt dressing. In theory, it’s more or less the same thing but in reality it’s so much better. The warm, rich and spicy chickpeas on a bed of cold, thick and tangy yogurt, with the addition of a fresh salad with lots of crunch. It’s simple but yet so very good. And quick too. I’m sure there are plenty of savory yogurt bowls all over internet, but now they are also in our kitchen. *David and Isac are actually intolerant to dairy but yogurt is their weak spot. We buy oat yogurt for them but David often chooses a day of stomach ache just to enjoy a bowl of plain yogurt. And Isac has literally been caught with his hand in the yogurt jar more than once. Coconut yogurt has a fantastic taste and consistency but is simply too expensive to enjoy more than as an occasional treat (very keen on giving Ashley’s versions a try though!). Hey hey hey, wait a sec. This is David acting as proofreader today and I just noted Luise’s attempt at hijacking my idea. This recipe = my idea. Just wanted to make that clear. I’ll give the word back to her now. The salad is super quick as you just need to chop everything up. We found that crunchy vegetables like cucumber, celery, sturdy roman lettuce and radishes work really well here, with the avocado and melon adding softness and sweetness. The yogurt is, well, just yogurt. It needs to be quite thick to hold up the topping - our preference is Greek yogurt but choose whatever you prefer. The only thing that needs a little more preparation and heat are the spiced chickpeas. Even if the ingredient list looks long, it’s simply spices, oil and chickpeas and the result tastes way better than just using plain chickpeas. They have a rich, spicy and slightly nutty flavor which works so well with the freshness from the yogurt and the crunchy and sweet salad. VARIATIONS There are plenty of ways to vary this recipe and we’re going to leave you with a few ideas. - Whisk some creamy goat’s cheese into the yogurt. It will dissolve, become smooth and give the yogurt a more mature flavor. - If you don’t have all the spices at home for the chickpeas, use what you find. A bread spice mix works great along with a little cayenne. A turmeric or curry version would be interesting too. - You can skip the salad and pour the yogurt into small sealable jars with spiced chickpeas on top. Store them in the fridge for a quick snack. - Vegans can of course use a vegan yogurt option or simply settle for the salad with warm chickpeas stirred through. - Roasting the chickpeas in the oven together with eggplant or pumpkin could be amazing on top of the yogurt as well. Let us know if you have any other favorite variations on savory yogurt bowls and we can include them in this list. Savory Yogurt Bowl with Spicy Chickpeas & Cucumber Salad Serves 4, or 2 very hungry persons Cucumber & Melon Salad 1 cucumber 1 small (or 1/­­2 regular) melon (we used Piel de Sapo but honeydew would also work) 1 spring onion 2 celery stalks 10-15 fresh mint leaves 1 avocado 6 radishes 1/­­2 roman lettuce 1/­­2 lemon, juice 1 tbsp cold-pressed olive oil Spiced warm chickpeas 2 tbsp sunflower seeds 1 tbsp sesame seeds 2 tsp fennel seeds  1 tsp coriander seeds 1 tsp cardamom seeds 1/­­2 tsp sea salt 1/­­2 tsp ground cayenne 1/­­2 tsp ground cumin 1/­­2 tsp ground paprika powder 1/­­4 cup – 1/­­2 cup cold-pressed olive oil 1 x 14 oz /­­ 400 g can cooked chickpeas, drained and rinsed For serving 2 cups plain full-fat Greek yogurt  For the cucumber & melon salad:  Wash all produce. Cut cucumber and melon in large bite-size pieces. Trim and finely slice spring onion, celery and mint leaves. Cut the avocado in half and remove the stone, then cut into cubes. Trim the radishes and thinly slice them. And chop the roman lettuce. Place all prepared ingredients in a mixing bowl, squeeze over lemon juice, drizzle with olive oil and a little salt, give it a good toss and set aside. For the spiced warm chickpeas:  Add all seeds and spices (except for the ground spices) to a dry skillet, heat gently for a couple of minutes while stirring. When the spices starts to pop and smell fragrant, they’re done. Pour into a mortar and give them a few bashes with the pestle (alternatively on a cutting board and use the back of a chef’s knife). Transfer the seeds and spices back to the skillet. Now add oil (start with the lesser amount and add more later on if it looks dry), ground spices  and chickpeas and heat on low temperature for 2-3 minutes. Stir to combine. When the chickpeas are warm and covered in spices and seeds, remove from the heat. Dollop the yogurt into four bowls. Use the back of a spoon to smooth it out. Arrange the salad on one side of the yogurt and the spiced warm chickpea on the other side. Drizzle a little extra oil on top. Enjoy immediately while the chickpeas are still warm. ********* LONDON + BATH In all my excitement over a simple bowl of yogurt, I almost forgot to mention that we are coming to London and Bath next week for a couple of book events. We’re very excited and can’t wait to meet some of you! We’re having a supper club at Grace Belgravia on Monday 5 June, 7-10 pm. More info here. We’ll do talk and Q&A at Whole Foods Market in Kensington on Wednesday 7 June, 6.30 pm. More info and tickets here. We’ll also do a talk and cooking demo at Topping & Company Booksellers in Bath on Friday 9 June, 7.30 pm. More info and tickets here. Finally, we’re having a hands on cooking class at Bertinet Kitchen in Bath on Saturday 10 June, 10 am. Tickets here (only one left). Big love!

Gluten-Free Blueberry Lemon Scones

May 25 2017 Golubka Kitchen 

Gluten-Free Blueberry Lemon Scones This post was created in partnership with Bob’s Red Mill. When I was writing my first cookbook four years ago, I was completely infatuated with developing gluten-free baking recipes and baking almost every day. More than that, I was really into making my own flours (by blending whole grains in my Blendtec), and mixing my own gluten-free flour blends. I am one of those crazy people that enjoys making everything from scratch, but I also did all of those things out of necessity, since there were no high-quality gluten-free flour blends out on the market. Things have really changed since then! Health food stores are now flooded with all kinds of exotic flours and flour blends, which makes me a little less compelled to make my own. I still do from time to time, but I feel comforted by the fact that I can pick up a gluten-free flour blend in the store and whip up some tasty scones without getting messy with the blender and tons of jars. I should add that I don’t have a gluten sensitivity, but a few people I like to share scones with do, and I also just really love the challenge that gluten-free baking presents. I’ve been baking with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and can confidently say that it’s the best pre-mixed gluten-free flour blend I’ve tried. The blend was formulated to substitute wheat flour in baking recipes in exact amounts, which makes it super easy to use if you ever want to try your hand at a gluten-free version of your favorite recipe. These blueberry lemon scones are my favorite thing I’ve made with the flour so far. I’ve tested three batches, and each one has disappeared within a day, with the help of friends and family. They are a true crowd pleaser, and make for a satisfying little breakfast or dessert. Slightly crisp on the outside and nice and crumbly inside, with pockets of blueberries, and a sweet and tangy lemon ‘glaze.’ There’s a lovely zing from lemon zest throughout, and they are pretty low maintenance in terms of preparation, as scones should be. I hope you’ll give them a try :) Gluten-Free Blueberry Lemon Scones   Print Serves: 8 scones Ingredients for the scones ½ cup unsweetened almond milk ½ tablespoon apple cider vinegar ½ cup plus 2 tablespoons gluten free rolled oats 1½ cups 1 to 1 gluten free flour blend ¼ cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top 2 teaspoons baking powder pinch of sea salt zest of 2 organic lemons, divided ¼ cup neutral coconut oil - scoopable, at room temperature ½ cup pistachios - chopped, plus more for garnish 1½ cup fresh or frozen (not thawed) blueberries ¼ cup aquafaba (water from a can of chickpeas or other beans) 1 teaspoon vanilla extract for the glaze ¼ cup cashew butter 1½ tablespoons maple syrup or honey ¼ teaspoon turmeric - for color juice of 1 lemon Instructions to make the scones Preheat the oven to 400° F (200° C). Prepare a baking sheet by covering it with a piece of parchment paper. Combine the almond milk and apple cider vinegar in a small bowl and set aside to make a vegan buttermilk. Pulse the rolled oats several times in a high speed blender or food processor to grind them partially. Combine the oats with the flour, sugar, baking powder, salt and ⅔ the amount of the lemon zest in a medium bowl, toss to mix thoroughly. Add coconut oil and work it into the flour mixture with a fork until mostly mixed in, with some small clumps remaining. Add the pistachios and blueberries, toss to combine. Make a well in the center, add the buttermilk, aquafaba and vanilla, and mix to combine. Take care not to overwork the batter. Transfer the batter to a floured surface and use your hands to form a disk about 1-inch thick. Cut into 8 wedges with a floured knife. Transfer the wedges onto the prepared baking sheet with a spatula or a pie server. Sprinkle some coconut sugar on top of each scone. Bake for 25-30 minutes, or until the edges are golden and crispy. Let cool and drizzle with the glaze (recipe follows), sprinkle with the rest of the lemon zest and pistachios. to make the glaze In a small bowl, combine the cashew butter with the maple syrup and turmeric, mix until smooth. Add lemon juice and whisk until shiny and smooth, add more lemon juice or water if the glaze seems too thick. Drizzle over the scones and enjoy. Notes I learned from Minimalist Baker that coconut oil works best in vegan scones when its not in a frozen or a liquid state, but in between those two and scoopable, the way its sold in grocery stores from. 3.5.3226 You might also like... 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What is Ka?iwa? Introducing a Relative of Quinoa

May 16 2017 VegKitchen 

What is Ka?iwa? Introducing a Relative of Quinoa What is ka?iwa? Simply put, this relative of quinoa, is similarly a South American superfood grain making a splash in the North American market. Like quinoa, Ka?iwa grows in Peru and Bolivia. Its an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the […] The post What is Ka?iwa? Introducing a Relative of Quinoa appeared first on VegKitchen.

Vegan Southern Fried Portobello Burgers

August 10 2017 Happy Cow veggie blog 

If you’ve got a hankering for a big juicy burger but you wanna skip the “meat”, try a portobello burger! These mushrooms are the perfect replacement for your veggie burger. Two Market Girls have developed a recipe that will leave you with the crunchiest, juiciest, most flavorful vegan southern friend portobello burgers you’ve ever known! Just look at the video – we guarantee your mouth will be watering by the end of it. These burgers are so easy and fast to make, so you can spend less time cooking and more time devouring these little pieces of vegan heaven! Read the recipe in full here. The post Vegan Southern Fried Portobello Burgers appeared first on The Veggie Blog.

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.

Peach and Zucchini Smoothie

July 30 2017 Golubka Kitchen 

Peach and Zucchini Smoothie I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted. I can never pass one by and end up stocking up on the rejected fruit to freeze for smoothies. Since there’s an amazing abundance of peaches around right now, I’ve managed to collect quite a bit of them, sliced and bagged, in my freezer. They are great for making the most refreshing smoothies, but can also be easily defrosted for a crumble. In any case, it’s always a great idea to buy and freeze some overripe peaches :) Like seemingly everyone else in the (smoothie) world, I’ve been changing up my smoothie routine by using various frozen vegetables in place of banana, for a lower sugar start to the day. So far, I’ve had success with a mix of steamed and frozen cauliflower and sweet potato, as well as raw, frozen zucchini. Zucchini is especially lovely in combination with peaches, and I’ve been really liking the very minimal smoothie that we’re sharing here today. It’s nothing more than frozen zucchini, peaches, basil and a splash of vanilla, whirled with your liquid of choice. It’s barely sweet and very refreshing, but if you prefer your smoothies on the sweeter side, you can add any sweetener you like, or even a banana. Lots of great weekend links below. Enjoy your Sunday :) Kitty – Chloe Sevigny’s directorial debut is magical Bonsergent Studio – the most beautiful vintage online store based in Paris Alison Scrapulla – in love with this photographer’s work (the double exposures!) Shiso Delicious – a plant-based bento master, her Stories are also great Recipes at The Fullest – so many good ones + beautiful photos Clarisse Demory in Another Mag – we love her work, really excited to see this more in-depth profile about her approach Hormone-Balancing Helva Bars – into these A Simple Table – why don’t I have this cookbook yet? Vegan Ice Cream Enters A Golden Age – always great to hear, and if you want to try making vegan ice cream at home, we have a bunch of recipes here Peach and Zucchini Smoothie   Print Serves: 2 Ingredients 2 ripe, sweet peaches, plus more for garnish 1 medium zucchini handful of basil leaves splash of vanilla extract 1½-2 cups coconut water, water, almond milk or other liquid of choice bee pollen - for garnish (optional, not vegan) desiccated coconut - for garnish (optional) Instructions Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store. Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using. 3.5.3226 You might also like... Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Almond Milk and Almond Pulp Cookies Plant-Based Summer Meal Plan, Part 2 Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .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 Zucchini Smoothie appeared first on Golubka Kitchen.

Meatless Monday Restaurant Roundup

July 24 2017 Meatless Monday 

Meatless Monday Restaurant RoundupThis Monday, were putting the spotlight on five restaurants around the United States that are participating in Meatless Monday! Every week, they offer discounts and vegetarian specials to their customers, giving them delicious meat-free options at their favorite places. The list of restaurants that have joined Meatless Monday continues to grow, and here are five to keep an eye on! 1. Harvest Seasonal Grill & Wine Bar, Multiple Locations: With its focus on local, sustainable cuisine, Harvest Seasonal Grill & Wine Bar has a plentiful selection of healthy meal choices including several vegetarian choices. For Meatless Monday, CEO Dave Magrogan has one recommendation in particular: “I love the Spicy Tofu Stir Fry. The sweet flavors of the pineapple and coconut jasmine rice combine with spicy flavors, peppers, baby bok choy, snow peas and eggplant to create a great flavor profile. This dish is satisfying and filling without a high calorie count. The tofu gives a nice protein boost. Overall its a very well-rounded vegetarian dish for someone looking for bold flavors and solid protein content.” 2. Tattooed Mom, Philadelphia, PA: This Philly food joint can bring townies of all stripes together for cocktails and sandwiches. On Meatless Monday, the vegetarian sammies get the spotlight: “Our world famous Vegan Pickle Fried Chickn Sammy is a Meatless Monday favorite at Tattooed Mom. Our house brined vegan chicken is topped with fried pickles, lettuce, tomato, onion and crystal hot sauce mayo, all on a brioche bun. You’ll find it here, along with our full line up of 10 vegetarian and vegan delights, on special for half price EVERY Meatless Monday from noon – 10pm.” 3. Burrito San, Miami, FL: Burrito San has become famous for its sushi burrito, making it a great destination for pescatarians and sushi lovers alike. Their Meatless Monday features $10 lunch specials including vegetarian sushi options. Marketing manager Mitzi Napoles has a favorite: “The Buddhas Belly Burrito roll is the perfect Meatless Monday choice. It has a satisfying heft from the portobello mushrooms and a great contrast of flavors and textures. We also have it available as a Salad or Poke option if Giant Sushi rolls are not your thing!” 4. Forage, Cambridge, MA: Forage works with local farmers, foragers, and fisherman to bring sustainable, healthy cuisine to its Cambridge customers. But on Meatless Monday, seasonal veggies get a starring role. From owner and manager Stan Hilbert: “We love our veggies and the farmers that grow them. Meatless Monday is one way for us to support our farmer friends while highlighting seasonal and local produce and offering something different every week. We feature veggies in savory and sweet courses. We have a $39 four-course vegetarian or vegan tasting menu available every day of the week, but on Mondays we throw in another two courses for the same price!” 5. BeWiched, Minneapolis, MN: A believer in old-world culinary traditions, BeWiched certainly doesnt shy away from meat on their menu of deli sandwiches. However on Mondays, they offer up something different for their Meatless Monday specials. From Ally Dahlberg, Director of Marketing, Catering & Sales: “Every Monday, we offer a new seasonal plant-based sandwich as an ode to #meatlessmonday. This is Farmer Bob (pictured above). He comes in at least once a week and sells us fresh produce picked from his farm. He recently harvested some tomatoes that we used for a Fried Green Tomato sandwich special. It doesn’t get any more farm-to-table than that!” Honorable Mentions: We cant leave out restaurants that go meat-free every day! Here are two vegan food joints that cater to everyone who loves great, sustainable, healthy meals! Choices Café, Florida (multiple locations): Choices goes meat-free every day of the week, in case you forget to stop in on Monday! Their mission statement: “Our mission is to inspire compassionate choices by serving delicious, healthy, and organic plant-based food prepared with love for people, animals and the planet.” VO2 Vegan Café, Cambridge, MA: Another spot with all vegan offerings is VO2 Vegan Café, which welcomes diners of all preferences who just want to treat themselves to something healthy and delicious. From VO2 manager Stephanie Kirkpatrick: All our food is 100% vegan, so everything is meatless and we celebrate Meatless Monday every day! It’s so wonderful when vegans and vegetarians come in and are so excited that they don’t have to ask about ingredients because they already know everything is vegan. Many meat-eaters also love our food and look at it as an awesome and easy way to enjoy delicious food knowing they are eating healthier, for themselves and our planet. Does your favorite restaurant participate in Meatless Monday? Wed love to feature them on our site! If you own a restaurant and are considering taking part in Meatless Monday, let us know! Send us an email: info@meatlessmonday.com. The post Meatless Monday Restaurant Roundup appeared first on Meatless Monday.

VegKitchen’s 12 Best Healthy Zucchini Recipes

July 17 2017 VegKitchen 

VegKitchen’s 12 Best Healthy Zucchini Recipes Zucchini is available and economical all year round, though it’s midsummer to early fall when it’s most abundant in gardens and at farm markets. So for your enjoyment, here are VegKitchen’s 12 best healthy zucchini recipes, from “zoodles” to sweet muffins and everything in between -- plus some alternates that are also among our best. […] The post VegKitchen’s 12 Best Healthy Zucchini Recipes appeared first on VegKitchen.

Author Kim O’Donnel Brings the Pacific Northwest to Your Table

July 10 2017 Meatless Monday 

Author Kim O’Donnel Brings the Pacific Northwest to Your TableKim ODonnel, the very first Meatless Monday blogger, discovered the wealth of vegetables and other produce in the Pacific Northwest region and compiled a new cookbook chock full of vegetarian recipes. As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. After some digging and searching, ODonnel found more vegetables available than she had bargained for and knew she had to take advantage of her local harvest for her new book. While not a strict vegetarian herself, she was excited to find that it wasnt just easy to eat vegetarian in the land of the geoduck and the Dungeness crab, it was extraordinary. In PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest, ODonnel offers up small plates, entrees, and desserts with produce from the Pacific Northwest in starring roles. Photo by Charity Burggraaf ODonnel, a longtime supporter of Meatless Monday, knew that the PNW was mostly well-known for its wild seafood offerings. But when she moved to Seattle and started visiting the local farmers markets, a cornucopia awaited her - several varieties of legumes, fiddlehead ferns, and rhubarb, plus classic late-summer and fall produce that would last through November. Fortunately for the rest of the country, many of these vegetables are available in other regions, so PNW Veg doesnt have to be PNW-exclusive. In a recent interview with The Washington Post, ODonnel says: I learned that what I think is the most esoteric or hard-to-get ingredient in the book actually does appear in other parts of the country. Is everybody going to be able to get their hands on nettles or fiddlehead ferns? No, Im aware of that. But eggplant, peppers, tomatoes, radishes -- sure. I feel like the large majority of the recipes are going to appeal to folks in different parts of the country. Using a few kitchen pantry staples and herbs, the flavor of the Pacific Northwest can easily make its way into your Meatless Monday menu! With over 100 recipes to choose from, your only challenge is settling on one! Start with ODonnels Cherry Tomato Cobbler. The post Author Kim O’Donnel Brings the Pacific Northwest to Your Table appeared first on Meatless Monday.

Pulled Jackfruit BBQ Sandwiches

July 3 2017 Robin Robertson's Global Vegan Kitchen 

Pulled Jackfruit BBQ Sandwiches Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here). Pulled Jackfruit BBQ Sandwiches - 1 tablespoon olive oil - 1 yellow onion, minced - 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced - 1 tablespoon tamari soy sauce -  1/­­4 teaspoon smoked paprika - Salt and ground black pepper - 1 1/­­2 cups barbecue sauce, store-bought or homemade (recipe follows) - 4 sandwich rolls, split and toasted - Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.   Barbecue Sauce - 1 tablespoon grapeseed or sunflower oil - 1 yellow onion, minced - 3 garlic cloves, minced - 1 (28-ounce) can tomato sauce or puree - 1 canned chipotle chile in adobo sauce, minced - 1/­­2 cup pure maple syrup or dark brown sugar - 1/­­4 cup water - 1/­­4 cup cider vinegar - 1/­­4 cup tamari - 1/­­2 teaspoon salt - 1/­­2 teaspoon ground black pepper - 1/­­2 teaspoon liquid smoke - Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Pulled Jackfruit BBQ Sandwiches appeared first on Robin Robertson.

Quick Pickled Vegetables

June 2 2017 VegKitchen 

Quick Pickled Vegetables When gardens and markets are bursting with veggies, its fun to make these quick pickled vegetables. With a mild sweet and savory brine, this addictive veggie snack just might tempt kids and picky eaters. Since this isn’t a vacuum-sealed canning project, you don’t need any special equipment. These pickles keep well for a week or more […] The post Quick Pickled Vegetables appeared first on VegKitchen.

Dijon Grilled Asparagus and Onions

May 29 2017 Meatless Monday 

Spring onions are grilled with asparagus spears for a smoky sweet flavor as well as a stunning presentation. Sliced shallots, white wine vinegar and Dijon mustard provide a savory contrast to season these delectable vegetables. This recipe comes to us from Kristina of Formerchef.com. Serves 8 For the Dijon vinaigrette: - 1/­­2 shallot, thinly sliced - 1 tablespoon white wine vinegar - 3 tablespoons olive oil - 2 teaspoons Dijon mustard - salt and pepper, to taste For the grilled asparagus and onions: - 1 pound asparagus spears, trimmed - 1 pound spring onions*, halved lengthwise - 1 tablespoon olive oil *Spring onions are sweet onion bulbs attached to greens found in farmers markets and the produce section of grocery stores in Spring and Summer.   To make the Dijon vinaigrette: Whisk the sliced shallot, vinegar, olive oil and Dijon mustard together in a small bowl. Season with salt and pepper to taste. To complete the Dijon Grilled Asparagus & Onions: Preheat a grill to medium-high. Toss the trimmed asparagus and halved onions in a large bowl with the tablespoon of olive oil, taking care to ensure all ingredients are evenly coated. Place the asparagus spears and spring onions onto the heated grill, taking care to place the green portion of the spring onions on a cooler part of the grill. Grill, rotating every 2 minutes or so for about 6 minutes, or until the asparagus are tender. Plate the asparagus and onions on a large platter. Drizzle with the Dijon Vinaigrette, divide into 8 portions and enjoy! The post Dijon Grilled Asparagus and Onions appeared first on Meatless Monday.

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway

May 17 2017 Golubka Kitchen 

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria-style restaurant that looked like a food court in any American mall, but instead of fast food, the offering consisted of the most mind-blowing, bold-flavored South Indian dishes that weren’t like anything I’d ever tasted before. That ended up being one of the most memorable meals of my life. Since then, I’ve continued to seek out restaurants that specialized in South Indian cuisine, but rarely considered trying my hand at any of the dishes at home. Chitra Agrawal’s debut cookbook Vibrant India changed all of that for me. Chitra has spent years documenting her family’s traditionally vegetarian South Indian recipes on her blog, as well as adapting them to use the local, seasonal produce that she comes across in Brooklyn, where she lives. Her cookbook is a stunning collection of modern recipes, which honor her mother’s South Indian heritage, rooted in the ayurvedic tradition. The cookbook truly opens up a whole new world of cooking to those of us used to a more Western approach to food (and we are giving away a copy, see below :D ). In a her intro, Chitra explains the difference between North and South Indian cooking, and chances are, the Indian food you’ve tried likely originated in the North – think naan, samosas and curries. Cuisine from the South is generally characterized by the use of lentils, rice and specific spice mixtures in dishes like dosa and sambar – delicious stuff that doesn’t get nearly as much attention in the West. The book is filled with Chitra’s super comprehensive explanations of Indian cooking techniques like tempering spices, etc., which takes the intimidation factor out of the recipes. Turns out, making flavorful and authentically rooted South Indian dishes at home is totally doable. I’ve already made the Dosa, Lemony Lentil Soup, Banana, Coconut and Cardamom Ice Cream, as well as a few of the rices, and each one came out explosive in flavor, as well nourishing to the core. One of my favorite chapters turned out to be the Rice and Bread chapter, which offers a ton of ideas on preparing rice to be enjoyed as a main dish. Who would have thought that basmati rice could be so flavorful and substantial?! There are recipes for Lemon Peanut Rice, Fragrant Eggplant and Green Pepper Rice, Coconut Rice with Cashews, and Yogurt Rice with Pomegranate and Mint, but my favorite one of all turned out to be the Lime and Dill Rice with Pistachios, which I’m sharing here. Chitra talks about often getting a hefty bunch of dill from her farm share and not knowing what to do with the volume, which sparked the idea for this recipe that uses up plenty of dill. The result is rice so fragrant that it’s nothing short of heavenly. Chitra explains that she aims to achieve a balance of sweet, sour, bitter, spicy, and savory flavors in her recipes, which is what I mean when I describe her dishes as explosive, and that very much applies to this rice recipe as well. Other chapters within the book include Breakfast and Light Meals, Salads and Yogurts, Stir-Fries and Curries, Soups, Stews and Lentils, Festive Bites and Snacks,  Sweets and Drinks, Chutneys and Pickles – basically a ton of deliciousness packed into a beautiful cookbook. Well done, Chitra! In case you are wondering, the book does call for specialty Indian ingredients that you might not be able to find at your mainstream supermarket. However, if you enjoy cooking and learning about new ingredients, it’s SO worth seeking out a local Indian market in your area. I rely on our nearby Indian market for stocking up on ghee, fresh spices, rice and a variety of lentils, all at an affordable price. All the ingredients are also available online. Giveaway: To enter to win a copy of Vibrant India, leave a comment here letting us know if you would be interested in seeing weekly plant-based meal plans, complete with recipes and shopping lists as a new series on this site. We are thinking of starting up a conversation about meal prep, and would love to gauge your interest! The winner will be selected at random on Wednesday, May 24th. Lime and Dill Rice with Pistachios from Vibrant India   Print Serves: 4 Ingredients for the turmeric rice 1 cup basmati rice (makes about 4 cups cooked) ⅛ teaspoon turmeric powder for the lime and dill rice with pistachios 4 cups cooked turmeric rice 2 tablespoons mild-flavored oil such as canola (I used coconut) ½ teaspoon black mustard seeds pinch of asafetida (hing) powder 1 teaspoon chana dal 1 teaspoon urad dal 5 fresh curry leaves 1 dried red chile, broken in half 1 large shallot or ½ medium yellow onion - finely chopped small bunch of dill - tough stalks removed, chopped ½ to ¾ teaspoon salt 1 teaspoon sambar powder (optional) ¼ cup shelled pistachios - lightly toasted and coarsely chopped juice of half a lime (about 1½ tablespoons), plus more as needed serving options raita or plain yogurt hot pickle or Brooklyn Delhi (Chitras company!) achaar Instructions to make the turmeric rice Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. Drain thoroughly, using a fine-mesh sieve. Place rice and 1¾ cups water in a medium saucepan. Mix in the turmeric powder. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove. Cook until the rice in tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the stove and leave it covered for 10 minutes, to allow the grains to separate. Fluff with a fork. to make the lime and dill rice with pistachios Coat the bottom of a wok (I used a large sauté pan w/­­ a lid) with the oil and place over medium heat. When the oil is hot and shimmering, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds and asafetida. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), immediately add the chana dal and urad dal. Stir to coat with oil, and turn the heat to medium-low. Continue to stir the dals so they evenly roast, until they turn a reddish golden brown and smell nutty, less than a minute. Rub the curry leaves between you fingers a little to release their natural oils, and drop them and the dried red chile into the oil. Cover immediately, as moisture from the curry leaves will cause the oil to spatter. Then stir to evenly coat everything with oil, a few seconds. Add the shallot to the wok and fry over medium heat until softened, less than a minute. Add the dill, ¼ teaspoon of the salt, and a couple tablespoons of water. Turn the heat to medium-low, cover, and cook for 10 to 15 minutes. Stir from time to time. When cooked, the dill should be darker in color and not have as strong a flavor as raw dill. Add the sambar powder. Fry for another minute. Stir in the cooked rice and season with ¼ to ½ teaspoon salt. Stir-fry for 1 to 2 minutes. Mix in the pistachios, reserving a few for garnish. Turn off the heat. Stir in the lime juice and garnish with the reserved pistachios. Taste for salt and adjust as needed. Serve hot with yogurt and hot pickle. 3.5.3226 You might also like... Quick Blender Pancakes, Three Ways Summer Vegetable Saute Braised Leeks with Cauliflower White Bean Mash Kaffir Lime Mango Ice-Cream .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 Lime and Dill Rice with Pistachios from Vibrant India + Giveaway appeared first on Golubka Kitchen.

Colorful Quinoa Protein Bowl

May 12 2017 VegKitchen 

Colorful Quinoa Protein Bowl This quinoa bowl recipe is quick, colorful, and an easy way to get your plant-powered protein in a one-dish meal. And while it looks like theres a bit of prep involved, thats not the case at all! The only cutting involved is the bell pepper. If youre really slothful, well-stocked supermarkets sell cut bell pepper. But […] The post Colorful Quinoa Protein Bowl appeared first on VegKitchen.


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