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Rasgulla recipe | bengali rosogulla | how to make sponge rasgulla

Vegetarian Thai Veggie Burgers

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

Pin wheel sandwich recipe | pinwheel sandwich | pinwheel sandwiches










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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.

“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.

Pesto-Roasted Veggie Sandwiches

May 1 2020 Oh My Veggies 

I never need an excuse to go to  bakery. I might go there to get something for a meal, but I won’t leave without a tarte tatin or eclair. In seeking new and different ways to use pesto, I wanted to do something sandwichy. Yes, it’s a word! Sandwichy! For this recipe, I bought a crusty loaf of sourdough bread from our local French bakery, and then yellow squash, zucchini, and portabella mushrooms from the grocery store. I had pesto, Parmesan cheese, and an onion on hand. Because roasting is pretty much my default way of preparing vegetables, I thought I’d marinate the veggies in a pesto and olive oil mixture and then throw them in the oven until they got all caramelized and delicious. If you prefer grilling your vegetables, that would work too, of course--I mean, basically the idea is to cook the vegetables before putting them on the sandwich, you know? These sandwiches are bound to become a weekend staple in our household. Most Saturdays, we swing by the farmers market to pick up fresh veggies and the bakery is on the way home. And on Saturdays, we’re usually so busy, the last thing we want to […]

Singapore Mei Fun

April 1 2020 Robin Robertson's Global Vegan Kitchen 

Singapore Mei FunQuarantine cooking can be fun — as in mei fun!  Mei fun noodles are very thin Chinese rice noodles (also called rice vermicelli). It is a popular street food in Singapore. Basic mei fun can be somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce, and a few other ingredients, with additional condiments served on the side. Singapore mei fun, on the other hand, is distinctive for its addition of curry powder. It usually features a number of vegetables, and some type of protein food — my version calls for tofu, but you can substitute seitan, tempeh, or soy curls. If rice vermicelli noodles are unavailable, you can make this with angel hair pasta instead (cooked al dente before adding to the skillet). Also feel free to change up the vegetables used (zucchini instead of broccoli, or green peas instead of snow peas, for example). The seasoning can also be adjusted to your taste, add more red pepper flakes (or a drizzle of Sriracha) for more heat, or use more or less curry powder. Here is the recipe for Singapore Mei Fun.  Since I.m limiting my trips to the supermarket, I was out of bell pepper, snow peas, broccoli, and cilantro, so I just used cabbage, carrots, and frozen green peas - and it was still super-delicious.  Use what you got!  This is what my quarantine version looked like last night: This recipe is from my most beautiful cookbook, Vegan Without Borders.  If you don’t have this book, now is a great time to get it — it’s like taking a culinary tour around the world, right in your own home! Singapore Mei Fun - 8 ounces rice vermicelli (mei fun noodles) - 4 teaspoons vegetable oil, divided - 8 ounces extra-firm tofu, drained, pressed, and cut into 1/­­2-inch dice - 1/­­4 cup soy sauce, divided - 1 to 2 tablespoons good-quality Madras curry powder (I used 2 tablespoons  S&B curry powder blended with water) - 1 medium-size yellow onion, halved lengthwise and thinly sliced - 1 red bell pepper, seeded and cut into thin matchstick strips (or shredded cabbage) - 1 carrot, coarsely shredded - 2 ounces snow peas, trimmed and cut into 1-inch pieces (or frozen green pea) - 1 teaspoon sugar - 1/­­2 teaspoon salt - 1/­­4 to 1/­­2 teaspoon red pepper flakes (omit if you dont want it spicy) - 1 cup vegetable broth - 2 cups small broccoli florets, lightly steamed (or steamed green beans cut into 1-inch pieces) - 2 tablespoons chopped fresh cilantro (optional) Soak the rice noodles according to the package directions until softened. Drain well and set aside. Heat 2 teaspoons of the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until nicely browned, adding 2 tablespoons of the soy sauce and a sprinkling of curry powder while cooking. Remove from the skillet and set aside on a plate. Reheat the skillet with the remaining 2 teaspoons of oil. Add the onion, bell pepper, carrot, and snow peas, and stir-fry 2 to 3 minutes to soften. Stir in the remaining curry powder and stir-fry 10 seconds, or until fragrant. Add the remaining 2 tablespoons of soy sauce, along with the sugar, salt, and red pepper flakes, stirring to mix well. Stir in the broth and bring to a boil over high heat. Add the drained rice noodles and return to a boil, stirring to coat the noodles in the sauce. Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles. Taste and adjust the seasonings, if needed. Serve hot sprinkled with cilantro. Serves 4 Recipe is from Vegan Without Borders (c) 2014 by Robin Robertson The post Singapore Mei Fun appeared first on Robin Robertson.

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this)

March 12 2020 Vegan Thyme 

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this) I threw these blondies together as I prepped a big batch of black bean burgers to freeze for later. (Yes, I am food prepping.) Probably made over a dozen batches of these cookies over the past few months. As usual, I took a break from sugary carb-craving in February. Things are much different now. Even though the grass is beginning to green up and my daffodils are blooming, the urge to bake and soothe my soul with comfort foods normally reserved for dark, winter months has returned with a vengeance.  (As a news-obsessed individual, I'm sure you can guess why.) My cookbooks lining the kitchen walls are more precious to me than ever right now. I've collected hundreds over the decades. I drop into flea markets looking for Pyrex and instead find myself with a two-dollar cookbook I'd wanted years ago. One more for the collection. Call me crazy, but in my Marie Kondo cleaning frenzy last spring--very few cookbooks left this house. Very. Few. One of my old stand-by cookbooks, an Alice Medrich classic, stands the test of time.   Published in 2010, my dog-eared, taped-page and post-it noted guides indicate the cookbook's utility.  Here's my vegan version blondie--and don't bake these in an 8" square pan. Use instead a rectangle if you can. Mine is 10 x 6" pan I purchased for eight bucks at the grocery store. Once you add the batter to the pan, you may look at it and think: this cannot be right--there's barely enough batter to cover the bottom of the pan. Trust the recipe, they bake up beautifully. And after a night in the fridge, even better.  Vegan Blondies (adapted) 3/­­4 cup unbleached AP flour 1/­­4 cup whole wheat flour 1/­­2 t. baking powder 1/­­4 t. fine sea salt 1 stick vegan butter 3/­­4 cup light brown sugar 1 t. vanilla extract 2 T. ground flax, plus 3 T. water, 1 t. olive oil (vegan egg) 2/­­3 cup walnuts or pecans 1/­­2 cup chocolate chunks Preheat oven to 350. Line pan with parchment paper, lightly spray. Mix dry ingredients together, set aside. Place small saucepan over low heat, add butter and sugar and stir until butter melts and sugar is mostly dissolved. Remove from heat. Add vanilla extract and flax egg. Mix well. Add dry ingredients to butter mixture. Mix just until flour is mostly incorporated. Add half nuts and half chocolate. Spread batter in pan, then sprinkle remaining nuts and chocolate over. Bake for about 20 minutes or just until the sides begin to turn golden. Let cool completely, then cut into squares and store in fridge. With all the bleak AF stuff out in the world lately, my own version of self-care includes a nice vitamin rich juice first thing in the morning. I've had my juicer for a dozen or so years now. It's come in very handy lately (even though it sat literally unused for about eight of these). If you think, "Hey, nice blondie recipe, but then juicing...how's that work?" Um, resistance is futile. I will always have chocolate in my life in one form or another. This is my favorite juicing recipe: 1 beet 1 carrot 1 celery stick 1 knob ginger 1 granny smith apple juice of half a lemon When I can, I make enough for two small pints (one before I eat oatmeal for breakfast, another to drink later in the day--you know, around three in the afternoon when I'd rather scarf down a whole package of M&Ms). I've been a believer in juicing for ages...has it helped? I have no damned idea. It makes me feel good. So yes. It "helps". Also been intermittent fasting. So basically the day goes like this: Eat between nine and five. Stop.  Went to my local WM on Tuesday, just as a precaution, trying to get my hands on bleach cleaner. Wow. I happened to turn the corner and spotted an out of place single bottle left. I was like: "Thank you retail-eagle-eye for helping me spot the thing that wasn't like the other things."

The Best Plant-Based Egg Replacers for Baking

March 1 2020 Meatless Monday 

The Best Plant-Based Egg Replacers for BakingEggs play a crucial role in many of our favorite baked goods, giving structure to cakes, color to cookies, and thickness to sauces and custards. But like other forms of intensive livestock farming, egg production also takes a toll on the health of the environment, contributing to greenhouse gas emissions, ozone depletion, and contamination of soil and water. Plant-based egg replacers are designed to give us all that we love about eggs without the environmental baggage. But, please remember that every plant-based egg alternative wont work in every application, so look for plant-based baking recipes or do some 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 . 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. 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 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies. 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 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. 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. Best for baking with recipes that already have a leavening agent, like baking powder or baking soda. 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 . 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 #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery . The post The Best Plant-Based Egg Replacers for Baking appeared first on Meatless Monday.

Glazed Daikon Radish with Walnuts

January 20 2020 Meatless Monday 

The Daikon radish is an underused treasure of the veggie world. The Daikons strong, spicy flavor is mellowed as its sautéed in coconut oil, then contrasted beautifully against walnuts and agave nectar. This recipe comes to us from Danica of Soundly Vegan. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 8 - 2 teaspoons coconut oil - 4 cups Daikon radish*, cut into bite-sized pieces - 1 tablespoon light miso* - 1 tablespoon agave nectar** - 1/­­3 cup raw walnuts - Daikon radish tops, chopped *Found in the Asian markets or the Asian or vegetable section of most grocery stores.   **Found in health food stores or the sweetener section of most grocery stores. Place the coconut oil in a frying pan over medium-high heat. Sauté the radish slices in the pan, stirring occasionally, for 4-6 minutes, or until they are slightly softened. Place the miso and the agave nectar together in a large bowl and stir until well combined. Add the sautéed radishes and walnuts. Toss well to coat. Spread the radish tops around the pan evenly and cover. Take the pan off the stove and set aside for 3-5 minutes, or until the Daikons greens wilt. Remove the frying pans lid and pour any condescended steam on the lid back into the pan. Pour the radish tops and any liquid that has accumulated into the bowl with the radishes and walnuts. Mix until all ingredients are well combined and the veggies are coated in agave glaze. Divide into servings and enjoy. The post Glazed Daikon Radish with Walnuts appeared first on Meatless Monday.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

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

Baked Tofu with 3-2-1 Sauce

December 16 2019 Robin Robertson's Global Vegan Kitchen 

Baked Tofu with 3-2-1 Sauce Its no secret. I love tofu.  I use it all the time to make everything from lasagna to cheesecake. Tofu scrambles are a weekly ritual at my house. I even like to dice and bake it to serve it as an appetizer with a flavorful peanut sauce or a zesty sriracha-laced sauce that Ive come to refer to as my 3-2-1 Sauce. The sauce is named after the proportions of its three simple ingredients: 3 parts mayo, 2 parts chili sauce, 1 part sriracha:  3-2-1! If you happen to have some lime juice and cilantro on hand, a bit of each can only improve this flavorful sauce.  I like to serve the dipping sauce on the side, but you can also make extra sauce and toss the tofu in the sauce, then serve it over rice. The nice people at Nasoya were kind enough to send me coupons for their tofu. The tofu I use for this recipe is Nasoya Organic Super-Firm Tofu. Im thrilled that my supermarket now carries it because it saves so much time - no more tofu-pressing needed! Baked Tofu with 3-2-1 Sauce For the Tofu: 3 tablespoons cornstarch 1 teaspoon smoked paprika 1 teaspoon ground turmeric 1/­­2 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1 pound Nasoya Organic Super-Firm Tofu For the Sauce: 3 tablespoons vegan mayonnaise 2 tablespoons Thai Sweet Chili Sauce 1 tablespoon sriracha sauce Optional: squeeze of lime juice; minced fresh cilantro For the tofu: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. Set aside. Combine the cornstarch and spices in a large plastic zip lock food bag and shake to mix well. Cut the tofu into 1/­­2-inch cubes and add them to the bag with the seasonings.  Close the bag and shake to coat the tofu. Spread the coated tofu in a single layer on the prepared baking sheet, keeping the tofu pieces separate from each other.  Bake for about 20 minutes, turning once about halfway through. For the sauce: In a small bowl, combine the mayo, chili sauce, sriracha, and a squeeze of lime juice, if using.  Stir to mix well. Sprinkle with a little minced fresh cilantro, if desired. To serve: When the tofu is done baking, transfer it to a plate and serve with the sauce on the side for dipping. The post Baked Tofu with 3-2-1 Sauce appeared first on Robin Robertson.

Anja Schwartz Rothe

December 15 2019 Golubka Kitchen 

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

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List

December 2 2019 Meatless Monday 

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your ListThe holiday season is here, so the team at Meatless Monday has assembled a snazzy gourmet gift-guide that includes everything you need to make plant-based eating -- or any type of eating for that matter -- easier, healthier, and more tantalizing to the taste buds. Whether youve been naughty or nice, weve got something for everybody: A self-sustaining indoor herb garden for your apartment-bound offspring, a molecular gastronomy starter pack for your Chopped-obsessed sister-in-law, and, of course, a hazard-proof mandoline for mom. But no matter the tool, cooking gadget, or condiment, all of the gifts listed below will make someones Meatless Monday a whole lot more delicious. Indoor Smart Herb Garden Tell us if this sounds familiar: Your recipe calls for 2 tablespoons of fresh basil, but the quantities sold in the grocery store would last you a month. Thankfully your thoughtful friend purchased you this easy-to-use, self-sustaining smart herb garden. It works just like a capsule coffee machine: Insert the biodegradable smart-soil capsule, add water to the tank (good for up to 3 week), and plug it in! Bring on the basil. For the Indoor Smart Herb Garden, click here.   Hot Sauce Flavors from Around the World The ideal gift for any hot-sauce junkie, this set of hot sauce flavors from around the world will add some searing flavor to any plant-based meal. Add some BAM! to your seitan and experiment with some spicy sauces from Costa Rica, New Orleans, Argentina, and 27 other states and countries. For the Hot Sauce Flavors from Around the World, click here. Embossed Rolling Pin Theres nothing more comforting than the aroma of freshly baked cookies. Let your baked goods look as good as they smell with one of these ornately embossed rolling pins; theyll transform any sheet of cookie dough or pie crust into an edible art piece. For the Embossed Rolling Pins, click here.  Food Dehydrator A must-have for any individual looking to easily incorporate more plant-based foods into their diet, a food dehydrator can turn any fresh fruit or vegetable into the perfect plant-based snack. Use it to dry herbs or make your own fruit leather or mushroom jerky. For the Food Dehydrator, click here. Hazard-Proof Mandoline Slicer and Spiralizer Its sharp blade and high potential for kitchen mishaps has earned the mandoline a villainous reputation, but its still a very useful kitchen tool that can quickly transform any number of fruits and vegetables into perfectly bake-able, fry-able, salad-able slices. This hazard proof mandoline is foolproof, safe, and comes with its own handy spiralizer, perfect for turning oblong shaped vegetables into flowing strands of carb-free noodles. For the Hazard Proof Mandoline Slicer and Spiralizer, click here. Super-Cute Kids Cookware Introducing children to the magic of cooking is one of the most valuable lessons you can bestow upon them. An appreciation for gastronomy starts in the kitchen, and theres no easier way to get the young ones cooking than with a set of super-cute kids cookware, which features an adorable set of vegetable-themed spoons, measuring cups, and whisks. For the Super-Cute Kids Cookware, click here. Molecular Gastronomy Starter Pack  Bring out your inner Top Chef with this incredibly cool molecular gastronomy starter pack. Use food-friendly additives to create jells, powders, beads, and caviars that will have your guests marveling at your gastronomic chops. For the Molecular Gastronomy Starter Pack, click here.    Fermentation Kit (Jars Not Included) The list of health benefits associated with fermented vegetables (kimchi, sauerkraut, pickles) is lengthy, but these foods can be a little pricey when purchased from the supermarket. A fun and cost-effective way to bring more fermented foods into your diet is to make them yourself. This fermentation kit comes with all the tools you need to pickle, culture, and preserve all of your favorite veggies. For the Fermentation Kit, click here. DIY Mochi Kit Mochi is the dessert that melts in your mouth, not in your hands. Everyone -- and I mean everyone -- has fallen head-over-heels in love with this Japanese frozen dessert. This DIY mochi kit is perfect for plant-based food lovers because it allows you to swap in any one of your favorite non-dairy ice creams. For the DIY Mochi Kit, click here.   Foodie Baby Gear We know that your baby niece, cousin, or newborn couldnt be any cuter, but what if they were wearing a little dim-sum or tater-tot onesie? This collection of adorable baby gear comes complete with all the food puns that any food-loving parent could ever dream of. For the Foodie Baby Gear, click here. Tofu Press Water is the element that prevents your perfect cubes of tofu from absorbing flavor and crisping up in the sauté pan. So just say no to soggy tofu! Exorcise those dampening demons in 15 minutes with this EZ Tofu Press: Simply set the press on a dish to catch water, place tofu on press base, turn both knobs for resistance, and continue to tighten the knobs every few minutes until your desired texture is achieved. For the Tofu Press, click here.   Meatless Monday Family Cookbook The Meatless Monday Family Cookbook, by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). Its an awesome gift for anyone looking to expand their repertoire of plant-based recipes. For the Meatless Monday Family Cookbook, click here.   For more Meatless Monday inspiration, tips, and recipes, click here The post Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List appeared first on Meatless Monday.

7 Squash Recipes You Absolutely Need to Make This Fall

October 14 2019 Meatless Monday 

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

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day

October 4 2019 Golubka Kitchen 

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day Happy October! Today we’ve got the coziest recipe for ushering in the first full month of fall – a cauliflower bake from Amy Chaplin’s beautiful new cookbook, Whole Food Cooking Every Day. This recipe has everything we ever want in a comforting, fall dish: mushrooms, caramelized onions, chickpeas, and hearty greens, all covered by a fluffy, almost cheesy blanket of vegan cauliflower souffle. We’ve been so excited for the release of this cookbook, being huge fans of Amy’s work. Her first book is a true bible of whole food cooking, filled with kitchen wisdom and an incredible variety of plant-forward recipes. We learned so much from that volume, like the fact that it’s best to cook beans with a sheet of kombu for better digestion and that making a curry spice blend at home is very much worth it for the unbelievable flavor. Much like Amy’s first cookbook, Whole Food Cooking Every Day is monumental and thorough, with beautiful photography woven throughout. The book is organized in a brilliant way – each chapter presents a base recipe, which is then elaborated on with different ingredient variations. The Cauliflower Bake chapter that we worked from features a recipe for a fluffy cauliflower topping, which can go over a number of different fillings. Here are some examples of other base recipe chapters: Genius Whole-Grain Porridges, Gluten-Free Breads, Simple and Healing Soups, Baked Marinated Tempeh, Seeded Crackers, Easy Cakes. Don’t all of those sound amazing? If you’re ever in the market for a trusted resource on colorful, everyday whole food cooking, look no further. We hope you’ll enjoy the cozy bake Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day   Print recipe from Whole Food Cooking Every Day by Amy Chaplin Serves: 4-6 Ingredients for the cauliflower topping 1 large head (2½ lbs) cauliflower - cut into 1½ florets ½ cup raw pine nuts, cashews, or macadamia nuts 2 tablespoons extra-virgin olive oil 3 tablespoons nutritional yeast, plus more to taste ½ teaspoon fine sea salt, plus more to taste for the mushroom and onion filling 3 tablespoons extra-virgin coconut oil 1½ lbs shiitake mushrooms - stems removed and caps thinly sliced 2 tablespoons chopped fresh thyme 3 medium onions - quartered and thinly sliced lengthwise ½ teaspoon fine sea salt, plus more to taste 6 cups (6 oz) sliced Swiss chard - tough stems removed 1½ cups cooked chickpeas (1/­­4 cup cooking liquid reserved) or 1 15 oz can (drained) 1 tablespoon tamari 2 teaspoons balsamic vinegar ¼ cups filtered water if using canned chickpeas 2 teaspoons arrowroot powder 1 tablespoon filtered water freshly ground black pepper Instructions to make the cauliflower topping Set up a steamer pot with about 2 inches of filtered water in the bottom (the water shouldnt touch the bottom of the basket) and bring to a boil over high heat. Arrange the cauliflower florets in the steamer basket, cover, and steam for 10-12 minutes, until the cauliflower is cooked through but not falling apart. Remove from the heat and set aside. Put the nuts, olive oil, yeast, and salt in a high-powered blender and add the steamed cauliflower. Starting on low speed and using the tamper stick to help press the cauliflower down, blend, gradually increasing the speed to high, until completely smooth and thick; use the tamper stick to keep the mixture moving and to scrape down the sides as you go. This will take a couple of minutes. Season with more nutritional yeast and salt to taste and blend to combine. to make the mushroom and onion filling, and assemble Preheat the oven to 375°F (190° C). Warm a large skillet over medium-high heat and pour in 1 tablespoon of the oil. Add half the shiitakes and the thyme, stir to coat with oil, and cook for 10-12 minutes, stirring only every minute or two (to allow the mushrooms to brown), until the shiitakes are golden brown. Transfer to a bowl and set aside. Repeat with another tablespoon of oil and the remaining mushrooms. Wash and dry the skillet if there are blackened bits on the bottom. Add the remaining tablespoon oil to the pan, then add the onions and cook over medium heat for 8 minutes, or until beginning to brown. Cover the pan, reduce the heat to low, and cook for 10 minutes, or until the onions are soft and lightly browned. Remove the lid, add the salt, and cook uncovered for another 5 minutes, or until the onions are caramelized. Add the chard, cover, and allow to steam for 3 minutes, or until tender. Add the chickpeas, cooked mushrooms, tamari, balsamic vinegar, and chickpea cooking liquid or ¼ cup water, raise the heat, and bring to a simmer. Dissolve the arrowroot in 1 tablespoon water, stir, and drizzle into the simmering mixture, stirring constantly. When the mixture has returned to a simmer, remove from the heat and season to taste with pepper and more salt. Transfer the mixture to an 8-inch square or equivalent baking dish and smooth the surface. Spread the cauliflower topping evenly over the filling. Bake for 30 minutes, or until the filling is bubbling and the topping has begun to set. Turn on the broiler and broil the bake for 3 to 6 minutes, until the topping is golden and browning in parts. Remove from the oven and allow to sit for a few minutes before serving. Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, put the bake in a baking dish, cover, and warm in a 400° F (200° C) oven until heated through. Notes Here are some modifications we made while making the recipe based on what we had on hand. It turned out delicious this way as well. - We used half shiitakes and half crimini mushrooms. Crimini take a little longer to brown but otherwise work well here. - We used sage instead of thyme and also topped the bake with some crispy fried sage. - We used coconut aminos instead of tamari - those two are pretty interchangeable. - When baking, the filling tends to bubble up and drip out of the dish, so its helpful to set the baking dish over a baking sheet, to catch the drippings and avoid a smoking oven. 3.5.3226 The post Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day appeared first on Golubka Kitchen.

Impossible Burger Hits Grocery Shelves

September 22 2019 Happy Cow veggie blog 

From restaurant menus to store shelves, the world is seeing plant-based meat substitutes explode. Impossible Burger is a top contender in the meatless industry, and is finally available for the at-home chef to enjoy. Since the Impossible Burger debut in restaurants in 2016, fans have been inquiring when they can expect to prepare the burger at home – with plenty of hints from Impossible Foods that they heard fans, loud and clear. Gelson’s Market will carry the 12-ounce product package in 27 locations throughout California (retail value: $8.99). Gelson’s is also putting a limit on individual purchases at ten per customer, rightfully curbing us all from another potential shortage. Get ready, East Coast: Impossible Foods says they’re coming for your stores later this month. The company aims to be available in stores nation-wide by mid-2020. You will find the Impossible ground “meat” packages available in the frozen section, next to the beef. The Impossible Burger is currently available at 17,000 restaurants, according to the company, including Burger King and White Castle. The post Impossible Burger Hits Grocery Shelves appeared first on HappyCow.

Mad Mocha Marbled Mousse Pie

March 16 2020 Robin Robertson's Global Vegan Kitchen 

Mad Mocha Marbled Mousse Pie Chocolate mousse pie has long been a stalwart of vegan desserts, but leave it to Laura Theodore (PBS’s Jazzy Vegetarian) to jazz up this favorite with a few new (and delicious!) twists that are right in the recipe title: in this recipe chocolate teams up with coffee giving it a wonderful mocha flavor.  And then, it gets all fancy with a beautiful marbled effect, making it off-the-charts gorgeous.  Another thing to love about this pie is a crust made with dates, nuts, and coconut to add even more flavor and texture. You can find this recipe and more in Lauras latest book, Vegan for Everyone.  In addition to many all-new recipes, the book features updated versions of 60 fan-favorite recipes from her earlier books.  Check it out, but first, check out this pie.....   Mad Mocha Marbled Mousse Pie MAKES 10 SERVINGS This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the fancy marbled effect, but its actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence! CRUST 1 tablespoon extra-virgin olive oil, plus more to coat pan 11 Medjool dates, pitted and chopped 2/­­3 cup chopped pecans 1/­­2 cup chopped walnuts 1/­­2 cup unsweetened shredded dried coconut FILLING 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled 5 1/­­2 tablespoons vegan cane sugar 1/­­2 cup cold, strong brewed coffee 1 1/­­2 cups vegan dark chocolate chips (55% to 70% cacao) 1/­­2 cup unsweetened or sweetened nondairy milk Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling. To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/­­3 cup of the tofu/­­coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container). Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/­­coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/­­coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve! Chefs note: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets. Chefs note: If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.   Photo Credit: Laura Theodore Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, (C)2020. Reprinted by permission. The post Mad Mocha Marbled Mousse Pie appeared first on Robin Robertson.

Granola Candy Bars

March 12 2020 My New Roots 

Granola Candy Bars When I was a kid, I always wanted to go to other peoples houses for playdates. Not because I didnt like my own home. Because of the snacks. ?? Although my childhood diet included a fair amount of donuts and microwaved hot dogs, my mother had very distinct ideas of what was okay to eat on the regular, and what was not. Honey Nut Cheerios, okay. Lucky Charms, not okay. Granola bars, sure. Granola bars covered in chocolate, nope. My friends pantries were stocked with these things, also known as Kudos, which are somehow legally sanctioned to be labelled granola bars and marketed as a healthy snack, but definitely wouldnt pass my moms test by a long shot. So, I had to get creative to have access to said saccharine granola bar slathered with oozy, sweetened peanut butter, covered in a thick coating of milk chocolate. My teeth hurt just thinking about them now, but holy heck were they transcendent to my seven-year-old self. I would put up with all kinds of games I didnt want to play, cartoons I didnt want to watch, even annoying little sisters, just to have access to the cupboard of Kudos bars after school. My version of this recipe came from a craving, as they often do. Maybe I was longing for a little nostalgia, or a connection to a simpler time when my only goal for the day was ingesting as much sugar as possible without my parents knowing. Good times, haha! Anyway, I have successfully re-created Kudos bars, with massively improved ingredients and adult upgrades. My version is naturally sweetened (duh), uses dark chocolate instead of milk chocolate, and I swapped out the peanut butter for hazelnut butter, because it is just way more delicious! I added figs to the granola bars, since they pair so well hazelnuts. And last but not least, I included a healthy amount of salt for balance. Under-salted desserts make me want to light my hair on fire. Altogether, these Granola Candy Bars are serious craving-crushers. Crunchy, crispy, creamy, oozy, sweet and salty, totally rich and mouth-wateringly delicious. Im almost through my second batch and already planning my next one. I feel like a stockpile of these in the fridge would get me through just about anything, even ??the fifth, mind-numbing round of Candyland with my son, who bless his heart, just wants to eat sugar as badly as I did. Candyland is as close as he gets.    Chocolate and Energy ?For those of you following along on Instagram you know that each month in 2020 has a theme, and March is Energy. I thought it would be appropriate to talk about chocolate and how it affects us on an energetic level. A lot of people think that chocolate contains caffeine, and it does have a little bit, but caffeine is not in fact the most stimulating compound that cacao contains. Its something else called theobromine. ?? Theobromine is an alkaloid that gives chocolate its distinctive bitterness. The darker the chocolate, the more bitter, and the more theobromine it contains. Theobromine and caffeine are almost identical at a molecular level, which makes them behave in similar, energizing ways. The difference is that theobromine has one less methyl group (one carbon with three hydrogen attached), which makes it a less powerful stimulant, since it does not cross the blood-brain barrier as easily as caffeine does. Translation: theobromine offers a more relaxed, longer-lasting energy than caffeine, instead of the classic spike-and-crash. Both compounds act on our central nervous system, but only caffeine can make us feel anxious and jittery. Bonus: theobromine is also non-addictive (although I cannot help you if you get addicted to these Granola Candy Bars ?A 1 1/­­2 ounce /­­ 43g serving of dark chocolate (70% cacao solids) will give you about 115mg of theobromine and 20mg of caffeine. By comparison, an 8 ounce /­­ 250ml cup of coffee contains about 95mg of caffeine and no theobromine. The maximum recommended daily intake for caffeine is around 400mg, while theobromine (thankfully) is higher at around 1000mg a day. ??We need to keep in mind however, that most chocolate contains sugar or other sweeteners and additives that are very stimulating. It is no wonder then, that for sensitive individuals, the theobromine in cacao combined with sugar and a little caffeine can give us a serious blast of energy and make chocolate feel like more than a cup of coffee! Be mindful of your chocolate intake during the later hours of the day, especially if you struggle to fall or stay asleep at night. ???  Lets get to the recipe! I use honey to sweeten the granola bars, and to help bind all the ingredients together, but a good, vegan alternative could be date paste. Just make sure it has a high viscosity (like, real sticky). ??This recipe is gluten-free, just make sure you buy gluten-free oats if you are sensitive.?? Hazelnuts may be hard to find and depending on where you are, can be expensive. If youre looking for an alternative, almonds or cashews would be the best! The almonds may need more time in the oven, up to 25 minutes, but keep a good eye on them, as they can burn quickly. ?? Of course you dont have to make your own hazelnut butter for this recipe, but I highly highly recommend that you do. Its really easy and a step that will fit into making the granola bars anyway. Just add 2 extra cups /­­ 270g of hazelnuts to the baking sheets and roast as you would with the other ingredients. Blend hazelnuts in a food processor, scraping down the sides every so often, and eventually, youll have hazelnut butter. It can take up to ten minutes, so be patient. Add a splash of olive oil to get it going, if absolutely necessary. This will make about 1 cup /­­ 250ml, which is exactly what you need for the recipe. Youre welcome! ?????         Print recipe     Fig and Hazelnut Granola Candy Bars Ingredients: ? 1 1/­­2 cups /­­ 150g rolled oats ?1 cup /­­ 135g raw hazelnuts (plus two more cups if making your own hazelnut butter, see headnote) ?2 Tbsp. coconut oil (I recommend flavour-neutral) ? 1/­­3 cup /­­ 80ml thick honey (creamed or white)? 1/­­3 cup /­­ 80ml tahini? 1 tsp. pure vanilla extract ?1/­­3 cup /­­ 60g chopped un-sulfured dried figs? 1 cup /­­ 20g puffed brown rice cereal? 1/­­4 tsp. flaky sea salt, plus more for garnish? 1 cup /­­ 250ml hazelnut butter ? 1 Tbsp. pure maple syrup? 1/­­2 tsp. fine sea salt? 200g dark chocolate (80% or higher), have more on-hand for drizzle and just in case! ?????   Directions: ? 1. Preheat the oven to 325°F /­­ 170°C. Place the oats and hazelnuts on a rimmed baking sheet, trying to keep them as separate as possible, and bake stirring once or twice, until the oats are golden and smell toasty, 12 to 15 minutes. Remove from the oven, let cool, and roughly chop the hazelnuts. ? 2. In a small saucepan, melt the coconut oil over low heat. Add the honey, tahini, and vanilla; whisk thoroughly until fully combined. ? 3. Roughly chop the dried figs and set aside.  4. In a large bowl, combine the cooled oats and chopped hazelnuts with the figs, puffed cereal, and salt. Pour the wet ingredients over the dry and stir quickly to mix.? 5. Line an 8×8 brownie pan with plastic wrap or parchment paper. Spoon the mixture in and using slightly damp hands, press it firmly into the pan, especially around the edges and corners. ? 6. Combine the hazelnut butter with the 1/­­2 teaspoon fine salt and maple syrup - it should transform from runny, into a more solid paste. Spread over the top of the granola bars. Set in the freezer to firm up for at least 4 hours. 7. When the bars are ready to coat in chocolate, remove them from the freezer and cut the base into 12 even pieces. 8. Set a double boiler up on the stove, over a low simmer. Chop the chocolate into chunks. Melt in a double-boiler over medium heat. Dip each piece in melted chocolate, then place on a piece of parchment to cool and set. Drizzle remaining chocolate over the top, then sprinkle with a little more flaky salt. Once cool, enjoy! Store bars in the fridge for up to one month, or the freezer for 6 months. I know that this recipe will land with the child inside you, who is just trying to convince her parents that the chocolate-covered granola bars are healthy. Because at least now, well, they actually are. All love and happy treat-making, Sarah B Show me your treats on Instagram: #mnrgranolacandybars   *   *   *   *   *   * Okay, one more thing before I go, just because I’m pretty stoked about it…I have a show! It’s called The Substitute Baker, and it’s going to be on Food Network Canada’s digital platform. The series premiers March 25th on Facebook Watch, so you can see it no matter where in the world you are! I’ll be dropping more details about it on Instagram and Facebook, so please stay tuned there. Thank you to everyone who has sent a supportive comment or email – it means so much to me, and this opportunity was possible because of YOU. So thank you!  The post Granola Candy Bars appeared first on My New Roots.

Top 20 Plant-Based Proteins

January 27 2020 Meatless Monday 

Top 20 Plant-Based ProteinsWill I get enough protein? is one of the most common questions asked by people looking to add more plant-based foods to their diet. The short (and long) answer is -- YES. Check out our Plant Protein Power Kit for downloadable social media graphics, plant-protein GIFs and printable posters. According to the United States Department of Agriculture (USDA), the recommended dietary allowance for individual daily protein intake is 0.8 grams per of protein per every 2 pounds of body weight. Although this is an approximate calculation -- other factors such as age, sex, body type, and lifestyle must be considered for a precise nutrient recommendation -- it provides a reliable benchmark to measure your daily protein requirements.  This amounts to around 56 grams of protein per day for the average sedentary man and 46 grams per day for the average sedentary woman. So, how do you reach that daily number eating only plant-based foods? Easy, check out our guide below and discover which seeds, nuts, legumes, vegetables, and plant-based products pack the biggest protein punch. Still have questions? Learn more about plant-based protein from the nutritional experts at Johns Hopkins University. Broccoli One of the most popular vegetables is also one of the most protein dense, with one cup of cooked broccoli containing 6 grams of protein. Roast it, sauté it, or steam it for a quick and nutritious side dish. Chia Seeds Small but mighty, 1 ounce of chia seeds packs nearly 5 grams protein. Drop a spoonful into a smoothie or combine with a liquid like juice or nut milk to make a fun-textured chia pudding. Chickpeas Cooked chickpeas are the main ingredient in hummus and boast nearly 15 grams of protein per cup. And remember, when using canned chickpeas, save the liquid -- also known as aquafaba -- for a terrific, plant-based egg white replacement. Edamame Popular in Japan and other areas of East Asia, edamame is as close you can get to a perfect food: One cup of cooked edamame contains 8 grams of fiber, 17 grams of protein, and is only 189 calories. Farro One of the lesser known ancient grains, farro needs to be on your radar. A quarter cup of uncooked farro contains 6 grams of protein. Its toothsome texture adds a pleasant chew to grain bowls and salads. Frozen Veggie Burgers There are tons of different types of pre-made frozen veggie burgers varying in ingredients, texture, and flavorful, and although their nutritional profiles differ, you can generally expect between 10 - 15 grams of protein per patty. Try a range of brands and see which one(s) fit your palate. Hemp Seed Heralded as a superfood, hemp seeds have a subtle, nutty flavor similar to pine nuts. In baking, hemp seeds can be used as a nut replacement, but it can also be added to smoothies, with 2 tablespoons containing over 6 grams of protein. Jackfruit Jackfruit is often marketed as a plant-based alternative to pulled pork, with a meaty, stringy texture fit for faux barbecue platters and sandwiches. Jackfruit is rarely sold whole, but there are a handful of brands selling products made with jackfruit in the refrigerated section of supermarkets. Jack fruit is not the most protein-dense item on this list, but it still contains 3 grams per cup. Kidney Beans These hefty beans are dense, nourishing, and nutrient-packed. One cup of cooked kidney beans contains roughly 13 grams of protein (as well as 13 grams of fiber). Lentils With tons of fiber and almost no saturated fat, look to use lentils as the foundation of multiple meals throughout the week. A cup of cooked lentils contains 18 grams of protein and more than half your recommended daily value of fiber. Mung Beans Mainly cultivated in East and Southeast Asia, the mung bean is often used as the foundation of stews, vegetable patties, or dal. One cup of cooked mung beans contains 14 grams of protein. Note: mung beans are easier to find dry rather than cooked and canned. Nut Butters Although not all nut butters are considered equal when it comes to protein content (or flavor), they generally contain around 4 grams of protein per tablespoon. Oatmeal A cup of cooked oatmeal contains 6 grams of protein; pair it with a scoop of peanut butter and a sprinkling of hemp or chia seeds for a protein-packed breakfast. Plant-Based Meat Thanks to plant-based meat, sources of vegan protein are all the rage. A typical plant-based burger patty contains 20 grams of protein. Many quick-service restaurant chains now offer versions of their classic menu items featuring some variety of plant-based meat. Quinoa The trendiest of grains (well, its technically a seed), quinoa is a splendid source of protein that can serve as the foundation of any meatless meal. A cup of cooked quinoa boasts around 8 grams of protein. Seitan The original plant-based meat replacement, seitan -- which is made from wheat gluten -- is packed with protein and can be quite tasty when properly prepared. A 3-ounce serving of seitan includes between 15 - 20 grams of protein, a number that is comparable to most animal proteins. Soy Milk The market for non-dairy nut milks has exploded in recent years, but soy milk remains the most nutritious option. One cup of soy milk has 8 grams of protein, which makes it a nice base for smoothies and shakes. Sprouted Bread Sprouted bread is a certain category of bread made from grains that have been allowed to germinate (aka sprout) before being milled into flour. Ezekiel Bread -- a common brand of sprouted bread -- contains 4 grams of protein and only 80 calories per slice. Sunflower Seeds Who wouldve thought that the innocent little sunflower seed could pack such a protein punch? A half-cup of sunflower seeds has 15 grams of proteins. Bring some in a little baggy and keep with you for a quick and nutritious snack. Tofu There are imitators and then there are originators. Tofu -- made from soy beans -- is sold in a variety of textures and forms, but no matter the type, youre guaranteed to get a solid dose of plant-based protein, with a half-cup offering around 10 grams. Our recipe for Jamaican Jerk Tofu (the most popular recipe on our website) will make you a lifelong tofu loyalist.   Below, weve curated a sample a menu to demonstrate how easy it is to hit your daily protein target eating only plant-based foods. Breakfast: Overnight Pumpkin Pie Oats (17 grams of protein) Lunch: Garlicky White Bean Avocado Toast (13 grams of protein) Dinner: Veggie Meatballs (27 grams of protein) No time to cook? No problem. Meatless Monday On-the-Go is easier than ever. Creating a plant-based Meatless Monday masterpiece? Let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post Top 20 Plant-Based Proteins appeared first on Meatless Monday.

Tofu Almond Stir-Fry

January 6 2020 Meatless Monday 

Hoisin is a Cantonese dipping sauce made from sweet potatoes, vinegar, garlic and chili peppers; you can find it in the Asian ingredients section of most supermarkets. Here, it adds immense flavor to tofu, which gets a pre-soak in vegetable broth for even more flavor. This recipe was created by Trudy Slabosz, who writes the blog veggie.num.num. Serves 4 For the tofu: - 1 package (10.5 ounces) firm tofu, cubed - 1 1/­­2 cups vegetable broth - 1 egg white - 1 tablespoon cornstarch - 1 tablespoon hoisin sauce - 1 teaspoon salt For the sauce: - 1 tablespoon cornstarch - 1 tablespoon low-sodium soy sauce - 1 tablespoon hoisin sauce To complete the Tofu Almond Stir-Fry: - 2 tablespoons canola oil, divided - 5 shallots, sliced - 5 ounces button mushrooms, sliced - 1 can (15 ounces) baby corn, drained - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 garlic clove, minced - 2 1/­­2 ounces blanched almonds, toasted To prepare the tofu: In a medium bowl, soak the tofu cubes in vegetable broth for 30 minutes. Strain the tofu and reserve the broth. Drain tofu on a bed of paper towels. In a medium bowl, whisk together the egg white, corn starch, hoisin sauce and salt. Add the drained tofu and gently toss to coat well. To prepare the sauce: In a medium saucepot over high heat, bring the reserved broth, cornstarch, hoisin and soy sauce to a boil. Cook, stirring, 4 minutes, or until the sauce darkens and thickens slightly. To complete the Stir-Fry: Heat 1 tablespoon oil in a large skillet over medium heat. Add the tofu ; cook 10, turning occasionally, until crisp and golden on all sides. Transfer to a fresh bed of paper towels to drain. Add the remaining tablespoon oil to the same skillet. Add the shallots, mushrooms, baby corn, bell peppers and garlic. Cook, stirring occasionally, 4 minutes, or until the mushrooms are tender, but the bell peppers are still crisp. Add the tofu; cook 1 minute more, tossing gently, until the tofu is heated through. Pour the sauce over the stir-fry and toss to combine. Sprinkle with the almonds The post Tofu Almond Stir-Fry appeared first on Meatless Monday.

Recipe | Roasted Tofu with Tangerines & Olives

December 27 2019 Oh My Veggies 

I’m not a huge fan of tofu. Although many people dislike the texture, for me it’s more the taste. The main virtue of tofu, according to tofu lovers, is its lack of flavor. This lack of flavor gives tofu its versatility--you can use it in a variety of dishes, from soups to pastas to desserts. But for me, I definitely do taste tofu. Or, at least, I taste that stanky flavor of the water tofu sits in at the supermarket. Blech! So when I make anything involving tofu, it’s absolutely imperative that I get every last bit of stanky tofu water out. I’ve tried just about every method for doing this, but I’ve finally settled on using a tofu press. While it’s more expensive than the old cast-iron-frying-pan-and-soup-cans method, it’s much more effective. When you press all the tofu water out, the tofu can better absorb the flavors you add to it. And if you don’t get all the water out, the tofu is too saturated to absorb sauces and other ingredients. This recipe is adapted from Everyday Food’s Roasted Chicken with Tangerines and Olives. Although the tangerines and olives have strong flavors, the sauce is much more subtle, making […]

Meatless Monday Travel Tips for Plant-Based Eating On-The-Go

December 16 2019 Meatless Monday 

Meatless Monday Travel Tips for Plant-Based Eating On-The-GoThis holiday season, having options is the best defense against unknown dining circumstances. When your choices are limited to bacon-wrapped scallops, prosciutto-wrapped asparagus, Swedish meatballs, and those loveable mini hot dogs -- youll be wishing you had a spoonful of almond butter or some plant-based snacks tucked away in your back pocket. But with a little bit of planning and foresight, you can maintain your Meatless Monday routine in any setting. Whether youre on the road, in the air, trapped at your in-laws house, or just hungry, our Meatless Monday travel guide can help you navigate any potential dining debacle. Photo Source: ATW80   Here are our 8 Meatless Monday travel tips for plant-based eating on-the-go: Theres an App for That Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you. Just Add Water Water is life, especially when youre a road-weary traveler looking for something to eat. A bottle of water will quench your thirst, but it can also be combined with protein powder for a more complete meal. Prepare Pre-Boarding Getting on a plane? Dont have anxiety over the lack of meatless airline food. Bring some light snacks or protein-packed foods that are easy to carry like trail mix, hummus, or single-serve nut butters. You can also bring a dehydrated soup, oatmeal, or rice and ask the flight attendant for a cup of hot water for mixing. And for your in-flight meal, many airlines offer a meatless option, just make sure to preorder it beforehand. Know Your Restaurant Options When youre on the highway heading to your next holiday destination, you will get hungry. That means, if you forget to pack a lunch, youll likely be dining at the next rest stop. This isnt the worst thing in the world. Weve compiled a list of meatless and plant-based options available at the most popular national fast-food and quick-service restaurant chains. Check out our list of 14 chains offering Meatless Monday options. Pack More Snacks Than You Need Sustenance, sustenance, sustenance. When the hunger pangs hit, you need to have something in your bag, purse, coat pocket, or glove compartment. Nuts, seeds, dried fruit, veggies, or even healthy crunchies like chips or puffs will allow you to make it to your next meal without being overcome with hanger. Eat Breakfast! Is breakfast the most important meal of the day? When youre traveling a hearty helping of oatmeal, fresh fruit, granola, or cereal can set you up for eating success later in the day. Meatless breakfast options are plentiful, but if you need some inspiration, weve got them here! Explore New Cuisines Dont just stick to the standard roadside fare (although we do love a good diner). When youre traveling, whether to a different country or your cousins house, consider sitting down to an unfamiliar cuisine. Chinese, Indian, Mediterranean and other Southeast Asian countries specialize in a variety of plant-based and vegetarian dishes. Whip out your smart phone and start looking up menus. Find a Supermarket Nearby If youve got an extended stay at a hotel, its wise (and cost effective) to visit a nearby supermarket at least once. You can stock up on plant-based snacks and ready-to-eat meals. Many hotel rooms offer a microwave or a kitchenette where you can heat something up.   Interested in learning more tips and tricks to enhance your Meatless Monday experience? Click here to access our full Meatless Monday recipe collection. The post Meatless Monday Travel Tips for Plant-Based Eating On-The-Go appeared first on Meatless Monday.

Lisa O’Connor

December 8 2019 Golubka Kitchen 

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

Vegan in the Caribbean: Where To Go And What To Eat

November 30 2019 Happy Cow veggie blog 

With the weather turning chillier here in America, it’s not a bad idea to look toward the Caribbean – and with some newer vegan options on some friendly islands, who wouldn’t want to plan a holiday getaway? Let HappyCow be your guide for vegan food while you decide upon the island of your preference. Aruba With the most HappyCow listings per capita out of the entire Caribbean, Aruba is sure to have plenty of options for vegan food. According to locals: the most fun part of Arubas vegan scene is the culture shift that has happened over the past few years. Youll easily meet locals on your vacation who will tell you theyre vegan or that theyre on their vegan journey. People are super friendly and love to talk about veganism here because its got such a positive reputation! Why it’s got a great reputation: o Youll find indulgent and creative vegan menus at many restaurants within walking distance of the high and low rise hotel areas. o Both major supermarkets on the island have all of the vegan products and brands you know and love, from vegan cheeses to ice cream and deli slices. o Vegan retreats will be […] The post Vegan in the Caribbean: Where To Go And What To Eat appeared first on HappyCow.

Bell Pepper Bisque with Giant Croutons

October 4 2019 My New Roots 

Bell Pepper Bisque with Giant Croutons Hey friends! Im coming in hot, to drop this stellar soup recipe on you, while the weather is still fine and early fall produce is at its peak. The bell peppers in my region are bountiful and beautiful, and because I am the biggest sucker for roasted pepper anything, I came up with this dish to celebrate a seasonal favourite. But first, can we take a moment and please talk about how I just invented giant croutons? I think it might be my personal opportunity to break the internet. How is this not a thing yet?! Sure, I guess you could look at the cheese toast on French onion soup and say that is a giant crouton, but in my opinion, its merely an open-faced grilled cheese sandwich. Pfff. Not even close to this. My crouton is a cube of sourdough (important shape-distinction), kissed with garlicky oil and seared to toasty, golden perfection. The outsides are caramelized and crisp, while the center is fluffy, creamy and studded with nooks and crannies for the soup to slide in to. Guh. Too good to be true! Honestly guys, Im pretty proud of this. But I also need you to know that this soup is darn good too, even without the crouton. The recipe is loosely based on the North African Sun-dried Tomato Soup in my second cookbook, except I left out many of the warming spices, which felt prematurely winter-y. Its still t-shirt weather here, so the ginger and cinnamon had to go. Plus, I doubled the pepper count, added a teeny splash of balsamic (to round out the flavor), and made it bisque-y without the cream. Guess what I used?! Lentils!! Mic drop. But instead of bulking it up and putting the soup on legume-overload, I was conservative in my approach and just used half a cup. This made the soup rich and creamy without the cream, but in a very hush, hush way, so that you literally have no idea that theyre there. But their presence can be felt, because this soup is the real meal deal, not just a bowl of blended up veggies that will leave you hungry again in 20 minutes. With the bonus lentils, youre getting way more protein and fiber that youd normally expect from a pepper soup, and they will fill you up, and keep you energized for hours. This suddenly feels very infomercial-y. Did I mention there is a giant crouton? Moving on! Lets talk about peppers because they are in the nightshade family and that is a hot topic, if I ever heard one. Nightshade vegetables are a part of the Solanaceae family, and include tomatoes, peppers (and chilies), eggplant /­­ aubergine, and all potatoes except for sweet potatoes and yams. Originally cultivated in South America, nightshade vegetables were brought to Europe and Asia by Spanish explorers. Their name supposedly comes from the fact that they grow at night (as opposed to mushrooms, which grow in the shade). You may have heard rumors that Nightshade vegetables are toxic, that they can cause inflammation or that theyre linked to autoimmune disorders. While it is true that edible nightshades contain high levels of glycoalkaloids, specifically solanine, which at very high levels is toxic, it only seems to trigger reactions in individuals who are sensitive to it. Those with pre-existing inflammatory conditions may experience worsening of their symptoms when they consume these foods, but an elimination diet would be the only way to determine if nightshades are in fact, causing the issues. For people who do not suffer from chronic inflammatory ailments, enjoying ratatouille, a pizza, or a baked potato is likely just fine, and certainly not going to cause you to get these conditions. As far as autoimmunity is concerned, alkaloids from edible nightshades have been shown to irritate the gut, since solanine is effectively natural insecticide produced by this plant family. Gut irritation can contribute to intestinal permeability, which can set off an autoimmune reaction when proteins that should remain in the digestive tract leak into the bloodstream. The level of irritation depends on the amount consumed, and how sensitive the individual is. The highest amounts of solanine are found in green potatoes, and sprouted potatoes, but we should avoid eating those anyway.   Lets review: if you have an autoimmune disorder, leaky gut, or you exhibit symptoms of discomfort (digestive or otherwise) after consuming nightshades, try eliminating them from your diet for at least 6 weeks and see if you notice a difference. Then, re-introduce them one at a time and be aware of how you feel within a 24-hour period after eating them. If you dont have these issues, dont worry about it! There is absolutely no reason to limit your intake of these highly nutritious vegetables if they seem to do your body good. Bell peppers contain an astounding amount of vitamin C, high levels of A, and B6, with very good levels of folate, fiber, and vitamin E. They also provide flavonoids, and carotenoids. Remember to buy bell peppers that have fully ripened - anything other than the greens ones, which are typically unripe red, orange, yellow, or purple peppers. Their nutrient profile will be at its peak, and the natural sugars will be fully developed, easing their digestion. Let’s get to the recipe! If youre really pressed for time, skip roasting the peppers in the oven, and just dice them up, and add them to the pot along with the garlic in step 3. The overall flavour will be less rich, but still incredibly delicious. When Im in a crunch, Ill pull this move and have dinner on the table in 30 minutes. If you want to change things up, try orange or yellow peppers instead of the red ones. As far as sun-dried tomatoes go, I like organic, dried ones, instead of the oil-packed ones, but either would work here. With the canned tomatoes, go for whole, since they tend to be of higher quality than the diced ones. Lets talk bread. If you have access to a bakery where they make the real thing (sourdough), please use that. If you dont, find an unsliced loaf at your supermarket; bonus points if its made with wholegrain flour, organic, yeast-free, or all of the above. The bread should be cut into cubes with the serving bowl size in mind (youll want to see some of the soup around it), but if you have a huge bowl, go crazy and make that crouton as gargantuan as you want! And dont throw the offcuts away - I put them in the toaster and slathered them with hummus for my son. He was stoked about the oddly-shaped chunks.       Print recipe     Bell Pepper Bisque with Giant Croutons Makes 8 cups /­­ 2 litres /­­ Serves 4 Ingredients: 2 Tbsp. coconut oil or ghee, divided 2 medium yellow onions, diced 1/­­2 tsp. fine sea salt 3 large garlic cloves, minced 2 tsp. ground cumin 2 tsp. ground coriander 1/­­2 – 1 tsp. hot smoked paprika (depending on how spicy you like it) 4 large red bell peppers (stems, seeds, and ribs removed) 5 - 7 cups /­­ 1 1/­­4 – 1 3/­­4 liters vegetable broth 1 14.5-oz. /­­ 400ml can whole tomatoes 1/­­2 cup /­­ 45g sun-dried tomatoes, roughly chopped 1/­­2 cup /­­ 100g dried red lentils, soaked for 1 – 8 hours, if possible 2 tsp. balsamic vinegar Directions: 1. If you have time, soak the lentils in water overnight, or for up to 8 hours. Drain and rinse very well. If youre starting from dried, that is okay too, just give them a very good wash and drain before using. 2. Preheat oven to 400°F /­­ 200°C. Prepare the peppers by cutting each of them in half, scooping out the seeds, and rubbing with a little coconut oil. Place peppers cut-side down on a parchment-lined baking sheet and place in the oven. Roast for 25-30 minutes until the skins are totally wrinkled and charred in places. 3. In a large stockpot, melt the remaining coconut oil over medium heat. Add the onions and salt and stir to coat. Cook, stirring occasionally, until the onions soften and begin to slightly caramelize, about 10 minutes. Add the garlic, cumin, coriander, and smoked paprika, and cook until fragrant, about 2 minutes. Add a little broth to the pot if the mixture becomes dry. 4. Add the whole tomatoes and their juices along with the sun-dried tomatoes, lentils, and the rest of the broth. Bring to a boil, reduce the heat to low, and break up the whole tomatoes with your spoon. Simmer, covered for 15 minutes. Stir once or twice during cooking to prevent sticking. 5. The peppers should be done by now, so take them out of the oven, transfer all of them to a bowl with a lid or plate over the opening, making sure there are no gaps (this technique steams the peppers so that the skins will just slip right off, without using plastic wrap). Once cool enough to handle, remove the skins from the peppers, and place the peeled peppers in a blender. 6. Remove the soup from the heat and take off the lid to let cool just for a minute. Transfer to the blender, and blend on high until completely smooth. Add balsamic vinegar, and broth or water to thin, until your desired consistency is reached. Season to taste. Transfer back to the pot and keep warm. 7. Make the croutons (recipe below). 8. To serve, ladle the soup into bowls, top with fresh herbs, edible flowers, a drizzle of good olive oil, and of course place one giant crouton in the middle of each bowl. Enjoy! Giant Croutons Make as many as you want! Ingredients: 1 loaf of good bread (wholegrain sourdough is preferred) 2 Tbsp. expeller-pressed coconut oil (the unscented kind - very important!) or ghee, divided 1 clove of garlic, finely minced flaky salt, to taste Directions: 1. Cut the bread into 2 1/­­2 (6cm) slices - mine weighed 1.25 oz /­­ 35g per piece. Cut off the edges and make a cube (save the off-cuts for snacks). 2. Spread a little coconut oil on each side. 3. Heat remaining coconut oil in a skillet over medium heat. Add the garlic and sauté for a few minutes, just until the garlic is starting to turn golden. 4. Lower the heat to medium-low, and add the bread cube. Rub each side in the oil to coat with some of the garlic and sprinkle lightly with salt. Let cook on each of the six sides for a couple of minutes until golden brown. Remove from heat and enjoy immediately. I hope that wherever you are on this earth, youre enjoying the seasons shifting and embracing the changes that come with that. When I started writing this post, it was a very hot day, and now, just 48 hours later, I can feel a significant shift in temperature and weather. Here we go, fall! Im happy youre here. Big thanks to my friends at Foragers Farms for letting me crash the greenhouse at the crack of dawn to get these pics. Love to all, happy fall! Sarah B The post Bell Pepper Bisque with Giant Croutons appeared first on My New Roots.

Ten Flavorful Fall Recipes for Your Meatless Monday Autumn Menu

September 23 2019 Meatless Monday 

Ten Flavorful Fall Recipes for Your Meatless Monday Autumn MenuIt’s officially fall! And the perfect time for apple picking, visiting the pumpkin patch and exploring the local farmers markets for seasonal vegetables, like broccoli and eggplant. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. Weve gathered delicious plant-based recipes from our Meatless Monday bloggers  and influencers featuring fall produce . Enjoy the hearty tastes of fall! Vermont Maple Breakfast Muffins from The Healthy Voyager Grilled Sweet Potato & Herb Salad from Jackie Newgent Pumpkin Soup with Millet from Happy Kitchen Rocks  Broiled Persimmons with Greek Yogurt from The Domestic Dietitian Maple Roasted Acorn Squash from Eat Healthy Eat Happy Candied Yams from Yummy Plants Vegan Butternut Squash from Mango Tomato Vegan Pumpkin Is Pudding from Real Food For Life Coconut Wasabi Potatoes with Miso Gravy and Crisped Sage from Robin Asbell Harvest Apple Cake with Maple Glaze from The Kitchen Docs Invite your friends and family to try the flavors of fall with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Ten Flavorful Fall Recipes for Your Meatless Monday Autumn Menu appeared first on Meatless Monday.

Recipe | Spicy Cantaloupe Cucumber Salad

September 2 2019 Oh My Veggies 

I wasn’t going to post this recipe, but since it’s the end of the summer, it’s kind of our last opportunity to get locally grown cantaloupe and cucumbers. So why not stretch out summer a little bit longer and make fruit salad? I wasn’t sure how this recipe would turn out, to be honest. It sounded like a mishmash of flavors and I couldn’t imagine how it would taste. Since I have so many Hungarian black peppers and mint leaves to use, I thought I’d take a risk and try it anyway. I’m glad I did–it’s so different and it makes a refreshing, light side for a heavier meal. Of course, it helps that I managed to pick out the perfect cantaloupe to use in this–any recipe involving melon is only as good as the fruit you use! Last summer, a vendor at the farmers market taught me how to tell which melons were ripe and which ones weren’t and I’m getting good at it now. (The secret, in case you were wondering, is not thumping the side, but smelling the blossom-end. You might look like a crazy sniffing all the cantaloupes at the supermarket, but it works. Really!) Print […]


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