melon - vegetarian recipes

melon vegetarian recipes

Smoky Chickpea Salad with Mango and Avocado

October 9 2018 Robin Robertson's Global Vegan Kitchen 

Smoky Chickpea Salad with Mango and AvocadoToday is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book. Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpea Salad with Mango and Avocado Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpeas: - 1 tablespoon (15 ml) pure maple syrup - 1 tablespoon (15 ml) wheat-free tamari - 2 teaspoons liquid smoke - 2 teaspoons olive oil - 1 teaspoon nutritional yeast - 1 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­4 teaspoon freshly ground - black pepper -  1/­­4 teaspoon salt - 1 1/­­2 cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained Dressing: - 1 small mango pitted, peeled, and chopped - 3 tablespoons (45 ml) freshly squeezed lime juice - 1 to 2 tablespoons pure maple syrup - 2 teaspoons Dijon mustard or 1/­­2 teaspoon sriracha sauce -  1/­­2 teaspoon liquid smoke - Salt and freshly ground black pepper Salad: - 8 ounces (225 g) spinach or watercress (or a combination), thick stems removed - 1 ripe mango - 1 ripe Hass avocado - For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray. - Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days. - For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed. - For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission   The post Smoky Chickpea Salad with Mango and Avocado appeared first on Robin Robertson.

Meatless Monday Joins Slow Food at Leading International Event

September 24 2018 Meatless Monday 

Meatless Monday Joins Slow Food at Leading International EventOn Monday, September 24, Slow Food, the global grassroots organization, will highlight Meatless Monday with celebrated chefs at Terra Madre Salone de Gusto, one of the biggest international events devoted to food. Slow Food was founded in 1989 to inspire individuals and communities to change the world through food that is good, clean and fair for all. The global Slow Food movement is creating dramatic change in more than 160 countries. Now, Slow Food and Meatless Monday have partnered to provide a weekly platform to highlight the delicious taste, diversity and rich cultural heritage of plant-based cuisine around the world. At the Taste Workshop, Peggy Neu, president of Meatless Monday, will share the exciting story of the growth of the Meatless Monday Movement . Shell also introduce two celebrated chefs who will showcase imaginative plant-based recipes. Chef Drew Deckman, restaurateur and culinary consultant based in Baja, California, received a Michelin Star for his work and was acknowledged as a Rising-Star Chef when he was in Germany. Hell thrill taste buds with his Grilled Bread and Raw porcini salad with Parmesano Reggiano. Jennifer Jasinski, a James Beard Foundation award winner for Best Southwest Chef owns and runs several restaurants in Denver, Colorado. Shell refresh palates with her Chilled Beans Vinaigrette, Yellow Watermelon and Jimmy Nardello Jam. For more about Meatless Monday at Terra Madre, visit: https:/­­/­­www.slowfoodusa.org/­­meatless-monday-at-terra-madre The post Meatless Monday Joins Slow Food at Leading International Event appeared first on Meatless Monday.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook! It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available for pre-order now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to pre-order. We’ll also be talking about the pre-order bonus recipe bundle, which is a free gift that we created for anyone who pre-orders the book. SO excited to share all of this with you :) About the Book -- Simply Vibrant will be released on February 6th, 2018, but it’s available for pre-order now. Anyone who pre-orders the book will have access to a free bonus recipe bundle, consisting of 10 brand new, plant-based recipes, which won’t be published anywhere else. Just save your receipt! This is our way of thanking you for your support :) More on the bonus below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Pre-Order Here’s where you can pre-order Simply Vibrant. Many of these outlets are selling the book at a discounted price while it’s still in the pre-order stages. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Pre-Order Bonus Recipe Bundle To show our immense gratitude to anyone who pre-orders the book, we made a little thank you gift in the form of a free Bonus Recipe Bundle PDF. It’s sort of like a mini e-cookbook, complete with 10 brand-new, plant-based recipes that won’t be published anywhere else. The style of the recipes is very similar to that of the recipes in the actual book – everyday meals to make your home cooking more delicious and vibrant. Click here for instructions on how to claim your pre-order bonus and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook! appeared first on Golubka Kitchen.

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis appeared first on My New Roots.

Creamy Spinach Penne with Watermelon

August 11 2018 Green Kitchen Stories 

Creamy Spinach Penne with Watermelon Hi friends, hope you’ve had a great summer. We took a little break from the blog as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. It has been record-breaking hot in Europe so pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling very right, very often.  Satisfying, simple and soothing. Our kids love this buckwheat penne and that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“. In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. Its very good, creamy and quick! We then stir in chickpeas and avocado and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It is a pretty awesome little dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking. There are plenty of ways to spin this. o If you cannot find buckwheat penne you can of course use regular or whole wheat penne. o Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour). o Fresh or roasted corn could be a great addition when they are in season. o You can swap basil and mint for cilantro and parsley for a more Middle Eastern take. o If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds. o For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon. Buckwheat Penne with Creamy Spinach Sauce & Watermelon Serves 4 Buckwheat pasta penne for 4 persons (approx 400 g /­­14 oz) Creamy Spinach Sauce 1 onion 2 garlic cloves 1 tbsp olive oil 125 g /­­ 3 packed cups fresh spinach 400 ml /­­ 1 1/­­2  cups almond milk a good handful each of fresh basil and mint 1-2 tsp maple syrup 1 small lemon, juice a large pinch sea salt & pepper To Serve 1 x 400 g /­­ 14 oz tin cooked chickpeas 1/­­2 watermelon 1 avocado 10 heirloom cherry tomatoes 15 toasted almonds 10 fresh mint 100 g feta cheese Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce. Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer. When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine. Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

Summer Cobb Salad with Coconut Bacon

July 20 2018 My New Roots 

Summer Cobb Salad with Coconut Bacon Summer is HERE! Wowee zowee its been a beautiful July filled with plenty of sunshine, swimming, fresh fruit, and family time. Its also a very special feeling being in Canada for the whole spring-to-summer transition once again. Its one of my favourite things, watching this little part of the world turn green and warm, for the lakes and rivers to invite us in, for the farmers markets to burst with local goodness, and for the long days to stretch into equally enchanted nights. I dont cook a whole lot this time of year - I like to keep my food really fresh, mostly raw and pretty light.  If I am turning the stove or oven on, its often to make staples that I can keep on hand in the fridge to amp up a salad or sandwich. Lentils, beans, and quinoa are some rotating essentials that I can add a bunch of fresh veggies to, or turn into a dip. I also love to have some coconut bacon from my second cookbook, Naturally Nourished, on hand to add awesome flavour and texture to something as basic as avocado toast. The inspiration for this salad came when I had just made a fresh batch of this magical stuff, and I was trying to come up with some alternative uses for it (besides the best B.L.T. ever) when I remembered another classic bacon meal: the Cobb Salad! If you live outside of North America, chances are youre not familiar with this iconic dish, a texture-rich combination of chopped romaine, avocado, tomato, chives, hard-boiled eggs, bacon, and chicken. Its a rich and protein-heavy salad, often smothered in a creamy blue cheese dressing. Whoa! Major. Needless to say, I knew that this was perfect makeover fodder, and I had everything I needed to get started. To turn this indulgent dish into something just as delicious, but actually a salad, was relatively easy. First, I decided to turn up the green and add some spinach to the mix. This small addition delivers more iron, protein, vitamin C and folate. Instead of chicken, I pointed my garden arrow at peas, to add body and filling fiber. Cooked chickpeas, butter beans or French lentils would also work beautifully in their place. Watermelon radishes just came into season here, and it was a total no-brainer to add them to this version, since they add great crunch, delicious earthiness, and pink. Because pink! And of course I kept the avocado...duh. The Creamy Chive Dressing is such a win here. I created it in hopes of maintaining that rich and satisfying mouthfeel that blue cheese dressing lends to the classic Cobb, but without the cheese, cream, sour cream and mayo (I mean, holy cow). Instead I used hemp seeds, which are rich in Omega-3 fats, and protein to energize our summer bods. Its tangy, a little garlic-y, and super fresh. And since my recipe makes more than enough for this salad, pour the rest over thickly sliced beefsteak tomatoes, grilled eggplant and zucchini, or fold it into cooked grains and greens.      My version of Cobb Salad is more of a concept than a recipe - so feel free to play around a bit with what you have, in the amounts that you have. And if youve got some other salad-y things kicking around that would work here, toss them in! No rules, just a clean-out-the-fridge kinda deal. Its summer. Lets keep things easy and flowin! To say Im obsessed with this salad is an understatement. Its the perfect summer meal and has everything going on with its fresh, crunchy, garden-fresh veggies and greens, creamy avocado, juicy tomatoes, rich and smoky coconut bacon, smooth and tangy chive dressing, satisfying eggs, and if you dont want to dive face first into that bowl right now I dont think well ever be friends ; )     Print recipe     Summer Cobb Salad with Coconut Bacon Serves 2 as a meal, 4 as a side Ingredients: 1 head of romaine lettuce a couple large handfuls of spinach a few handfuls fresh peas, raw or lightly steamed 2 medium watermelon radish 1-2 ripe avocados, depending on how hungry you are 2-3 soft-boiled eggs, optional a couple handfuls of Coconut Bacon (recipe follows) a generous drizzle of Creamy Chive Dressing (recipe follows) chives for garnish flaky salt and pepper for garnish Directions: 1. Roughly chop the romaine and spinach, and place in a large salad bowl. 2. Thinly slice the watermelon radishes, peel and slice the avocado, cut the eggs in half, and add these ingredients to the greens. Scatter peas throughout, toss on the Coconut Bacon, drizzle with the Creamy Chive Dressing and garnish with chives, salt and pepper. Devour and rejoice. Coconut Bacon Makes 5 cups /­­ 200g Ingredients: 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml maple syrup 3 Tbsp. melted coconut oil 1 Tbsp. liquid smoke 1 tsp. freshly cracked black pepper 1/­­2 tsp. garlic powder 5 cups /­­ 200g coconut flakes Directions: 1. Preheat oven to 325°F /­­ 160°C. 2. Whisk all wet ingredients together in a large bowl. Add coconut flakes and toss well to coat. Let the coconut sit and marinate in the liquid for about 5 minutes. 3. Place coconut on a parchment-lined baking sheet, spreading it out evenly. Bake for 20-30 minutes, stirring every 7 minutes or so, until fragrant and crispy. The coconut will crisp up outside the oven as well, so take that into consideration. Store in an airtight container for up to three weeks. Creamy Chive dressing Makes 1 1/­­2 cups /­­ 375ml Ingredients: 3/­­4 cup /­­ 100g hemp seeds zest of 1 lemon 1/­­4 cup /­­ 60ml freshly squeezed lemon juice 1 clove garlic 2 Tbsp. cold-pressed olive oil 2 tsp. pure maple syrup 1/­­4 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, or more as needed 3 Tbsp. finely minced chives Directions: 1. Place all ingredients except for the chives in a blender (a high-speed blender is definitely recommended) and blend on high until completely smooth and creamy. Add the minced chives and pulse once or twice just to incorporate them. Taste and adjust seasoning if desired. If the dressing is too thick, add a little water and blend well again. 2. Pour dressing into a glass jar and store leftovers in the fridge for up to one week. Show me your salad on Instagram: #mnrcobbsalad The post Summer Cobb Salad with Coconut Bacon appeared first on My New Roots.

Restaurant Roundup: Treat Yourself to a Vegetarian Night Out!

November 27 2017 Meatless Monday 

Restaurant Roundup: Treat Yourself to a Vegetarian Night Out!Now that Thanksgiving is over, its time to get back on a healthy track. But that doesnt mean you cant take a short break from cooking! Weve rounded up some of the best restaurants from around the country that offer Meatless Monday. Not only can you eat plant-based this holiday season but you can support a local business that is doing its part to make their communities healthier! Here are some restaurants offering great vegetarian and vegan options every Monday: Oddfellows (Seattle, Washington) Oddfellows proudly supports Meatless Monday in an effort to make the world a healthier place. Just one of several plant-based meals offered at Oddfellows is a salad of baby greens with watermelon radish, gorgonzola & gooseberry-sherry honey vinaigrette. It’s simple and delicious, and we hope our guests enjoy it as much as we do. Tallulahs (Seattle, Washington) Tallulah’s thinks every day can be meatless and is proud to be a part of Meatless Monday. They’ve created a vegetable-driven menu and on Monday’s they take it up notch. Our recent favorite is a seared king trumpet mushroom dish with farro charred corn, zucchini ribbons, peas and ramp chermoula. We always enjoy eating our veggies at Tallulah’s, but especially when it’s for a good cause. Snarfs Sandwiches/­­Snarfburger (Boulder, Colorado) Jimmy Seidels two restaurant chains offer vegetarian and vegan options all the time but actively participate in Meatless Monday. Their vegetarian sandwiches include: the Cheese & Mushroom (sautéed mushrooms, American, Swiss and provolone cheeses topped with mayo, mustard, giardinera peppers, onion, lettuce, tomato, pickles, seasoning and oil), the Vegetarian (avocado, sprouts and provolone cheese topped with mayo, mustard, giardinera peppers, onion, lettuce, tomato, pickles, seasoning and oil), and Eggplant Parmesan (breaded eggplant cutlet, marinara sauce, Swiss, provolone and parmesan cheeses). Yuzu (Lakewood, Ohio) Yuzus Asian-inspired menu offers up Meatless Monday specials every week. Their vegetarian bowls are half-price and offered until 2:00 AM. The bowls - which come in Indian-style and Tex-Mex options - can also include cauliflower rice for a small added charge! Plant Power (San Diego, California) Plant Power is a vegetarian restaurant every day of the week, but it boasts several customers who arent vegetarian or vegan at all. It has become a destination for Meatless Monday diners as well as others who are eager to try a better-for-you, fast food option. In addition to using natural, plant-based ingredients, Plant Power is also dedicated to using only biodegradable materials for their packaging, utensils, and dishes. If you have a favorite restaurant in your hometown that follows Meatless Monday, we want to know about it! Contact us at info@meatlessmonday.com. Wed love to put them in the spotlight. And if you have a place that might want to try Meatless Monday, you can find more information on our site. The post Restaurant Roundup: Treat Yourself to a Vegetarian Night Out! appeared first on Meatless Monday.

Self-Care Interview Series: Amy Chaplin

October 11 2017 Golubka Kitchen 

Self-Care Interview Series: Amy Chaplin Amy Chaplin is an author and chef, whose approach to whole foods and cooking is endlessly inspiring. Her cookbook is nothing short of a kitchen bible to us. We had the pleasure of meeting up with Amy in NYC a few years ago and had the best time chatting about our favorite subjects like sprouted flours, cookbook publishing, and acupuncture. Needless to say, we were excited to get a peak at her self-care routine. In this interview, Amy tells us about the valuable self-care tips she learned from her mother, her favorite meals made with pantry staples, the skincare brand she’s been using since she was a teenager, her approach to exercise, stress, and so much more. Routine -- Is routine important to you or do you like things to be more open and free? I like both. I like to have a morning routine and create a work routine for whatever project Im working on but I also like to have time for free thinking and spontaneously connecting with friends. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I get up early, 6 am  is the usual time but sometimes eariler depending on what Im working on. I make warm lemon water, light a candle and mediate for 10 to 15 minutes. In late summer the sun is coming up just as I finish and I usually sit for a bit and often reply to messages from Austrlia (they are going to bed around that time). Then I feed our two dogs (my wife takes them out on a long morning walk) start making breakfast and make sencha tea. Sometimes I skip the sencha and have a matcha latte after breakfast but I try not to have too much caffeine, as much as I love it! If Im working on recipes from home, I quickly shower, dress and get started right away....sometimes before breakfast but it depends on what Im testing :) -- Do you have any bedtime rituals that help you sleep well? I stop working on the computer before dinner and leave it closed. I leave my phone downstairs so its far from my bedroom. I get into bed and usually read cookbooks or watch an episode of any series Im currently obsessed with :) Sustenance -- Describe your typical or ideal meal for each of these: Breakfast –  soaked oats + chia (recipe is in my book) or activated grain porridge with homemade nut milk, cardamom and berries. I usually eat grains once a day and its usually in the morning. Lunch – Beans of some kind --depending on recipes Im testing. Kraut or other fermented veg, greens--salad or steamed depending on weather. I usually add some toppings too: hemp seeds, toasted seeds, sunflower sprouts, scallions anything to make it tasty Snack – Seeded crackers and nut butter/­­avocado/­­bean pate or chia pudding or coconut yogurt Dinner – An egg or tempeh, avocado, steamed veg and a dressing of some kind--this is often quite small as Im not always hungry if I have a good lunch or if Im testing and sampling recipes. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Yes. I love green tea. Sencha is my favorite for its fresh, grassy umami taste. Rishi Tea First Flush Sencha is sublime. I also love their ceremonial grade matchas with foamed, homemade almond milk. -- Do you have a sweet tooth? If so, how do you keep it in check? I used to but I havent eaten sugar on a regular basis for years. If Im craving something sweet I eat a few spoons of Anitas coconut yogurt--it has a naturally sweet flavor from coconut with no sweetener. If I have a berry compote around Ill have some of that with it but I never sweeten them as Ive gotten used to just the sweetness of the berries. Of course there are times when Im testing recipes for cakes and muffins and I do enjoy tasting them and the same goes for good raw chocolate. Im not rigid about it as its part of being a chef but I dont seek out sugar on a daily basis. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I change depending on what my acupuncturist recommends in the way of Chinese herbs. I have been taking spirulina to increase protein and greens lately. I take a vitamin D. Ive been adding maca powder to my breakfasts for years so dont really consider it a supplement. I like adding locally grown ashwagandha (from Furnace Creek Farm) and reishi or chaga mushroom powder to hot cacao drinks. I drink nettle tea everyday because I love it, especially when you can get it fresh from the farmers market. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  With my job being so physical, these days I gravitate towards Qi Gong and yoga--the gentler classes. I also tend to exercise by default. Walking everywhere, long dog walks, biking and general schlepping around the city and up and down stairs with heavy bags of veggies! -- 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 used to push myself with torturous classes and long runs but now I do less and enjoy it more. I know that I am more productive when I make time for movement but it has to be mindful.  I do yoga at home and love it when I have the time for long luxurious classes...especially restorative. Beauty -- What is your idea of beauty – external, internal or both? Beauty to me is an inner glow that comes from something beyond what and how we take care of our bodies. Mostly it comes with time and a spiritual sense of oneself, our path, the world and other beings around us. -- What is your skincare approach – face and body? Ive used Dr. Hauschka since I was a teenager. I have a huge respect for biodynamic growing practices and love the way they preserve their products naturally. I think its one of the most difficult things with natural skin care products--preserving. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Local organic veggies, lots of greens, seeds… -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. I notice a difference in my skin when I use a warm compress of essential oils (Dr. Hauschka calls them bath oils). You put a few drops in warm water and soak a face cloth, squeeze it out and press it into your skin. I use lemongrass in the morning and lavender at night. Then you cleanse and use the same water to wash the cleanser off. They smell so good and your skin feels really clean and enlivened afterwards. Its my mothers beauty secret, she looks amazing! :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Mainly daily meditation and breathing. I dont feel as clear or grounded without it. -- If stress cannot be avoided, what are your ways of dealing with it? Hot shower and miso soup :) -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Make miso soup with lots of ginger and scallions and I also take Woodstock C & F Seasonal Support. It always helps with a sore throat or when Im feeling under the weather. Gargling sea salt with warm water. Colloidal silver spray. Hot lemon drink with grated ginger and turmeric. Bath and sleep. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? They definitely overlap. I love what I do and have found comfort in the kitchen for as long as I can remember. Of course there are days when work completely takes over but even when my schedule is jam packed, I try and make time to spend with my partner, cuddle the dogs and see family--it just means well be eating recipes that are being tested and theyre grilled for feed back! 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? I aften find myself saying “everything is working out for my highest good and remembering that everything is perfect as it is. I grew up with Louise Hay books. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Over time my lifestyle and diet has improved and I have a much more balanced approach. I used to be quite strict at times and I know that its not the way to great health for me anyway. I think now I have better overall health so I dont get thrown off on a regular basis. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Paul Pitchford’s “Healing with Whole Foods has been in my life for over 20 years and I still consult it. It always gets me in the mood for pure, simple temple-like food. My self care is also influenced by my mother. She has a deep connection to nature and a daily ritual of foot baths, lemon water in the morning and making a nightly hot water bottle (in the cooler months) Ive carried on these rituals...but dont seem to get the foot baths in as often as she does. Knowledge -- Your recipes are so well thought out and always turn out delicious, as well as incredibly nourishing. What is your process when it comes to recipe development? Thank you so much! My recipes all begin with what I crave, which is mostly deeply nourishing food with clean uncomplicated flavors. They have to make sense to me and not only be healthy but also be visually beautiful. Nature and beauty are what inspire me most. When I am developing recipes I want the steps to be clear and thorough. I spend a lot of time with new recipes before they are published. Theyre all tested over and over again by myself, friends, family and recipe testers. I feel a lot of responsibility to readers who spend time and money and a lot of effort making my recipes...they have to work and taste delicious! -- You are a big proponent of keeping a well-stocked pantry. What are some of your favorite meals that you like to throw together with pantry ingredients? Simple wraps with nori, fermented veggies, avocado (not really pantry but I always have a few of varying ripeness around). Barrys tempeh, which is made from white beans and adzuki beans and sold frozen, it tastes amazing just panfried in coconut oil. In Australia you can get fresh fava bean tempeh and Im missing it so much! Red lentil soup with lemon and spinach from my cookbook. That is perfect for right now when the weather is getting cooler and if you dont have much in the way of veg. Fun and Inspiration -- What do you do to unwind or treat yourself? Drive to the country with my wife, play with my nephew, drink tea and sit in the morning sun. Have a pedicure. Travel and be in nature. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – “The Power of Intention” by Wayne Dyer Song/­­Album – Blue by Joni Mitchell Movie – I recently saw Lion and was so moved Piece of Art – Yoko Onos simple, whimsical pieces -- What are some of your favorite places to eat in NYC? ABC V, Via Carota, Ilbuco Alimentari, De Maria -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? – Good tea selection + strainer for infusing – Activated or toasted nuts – Spirulina – Pajamas and cosy sox (no matter the season) – Large scarf/­­shawl – Cardigans -- Is there anyone you would like to hear from next in this interview series? Luise from Green Kitchen Stories, Henrietta Inman, Elenore from Earthsprout, Emma from My Darling Lemon Thyme..... Photos by Amy Chaplin and Stephen Kent Johnson. You might also like... Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Renee Byrd .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Amy Chaplin appeared first on Golubka Kitchen.

Watermelon & Halloumi Salad with Magic Sauce

August 9 2017 Green Kitchen Stories 

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

ACV Drinks for Health and Energy: E-Book

August 5 2017 VegKitchen 

ACV Drinks for Health and Energy: E-Book On VegKitchens popular page featuring apple cider vinegar and weight loss, many readers are seeing the results of adding ACV to their daily regimen, not only for the possibility of losing pounds, but improving energy and well-being. In this e-book featuring simple recipes for ACV drinks for health and energy, youll also learn about a […] The post ACV Drinks for Health and Energy: E-Book appeared first on VegKitchen.

Watermelon, Cucumber, and Feta Mason Jar Salads

July 3 2017 Oh My Veggies 

When its too hot to cook, try these individual watermelon feta salads with cucumber, feta cheese, fresh basil, and a honey-jalape?o dressing.

Strawberry-Watermelon Slush (with ACV option)

June 12 2017 VegKitchen 

Strawberry-Watermelon Slush (with ACV option) There are few beverages more hydrating for summers hottest days than a fresh watermelon slush. With added strawberries, this semi-frozen sweet drink will keep you cool and refreshed. If youd like, give it a probiotic boost with a little raw organic apple cider vinegar -- its benefits are legion, and youll hardly taste it! Makes: 2 […] The post Strawberry-Watermelon Slush (with ACV option) appeared first on VegKitchen.

Savory Yogurt Bowl + London

June 1 2017 Green Kitchen Stories 

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

mor kuzhambu recipe | more kulambu recipe | mor kulambu recipe

April 24 2017 hebbar's kitchen 

mor kuzhambu recipe | more kulambu recipe | mor kulambu recipemor kuzhambu recipe | more kulambu recipe | mor kulambu recipe with step by step photo and video recipe. there are several kulambu recipes and are typically prepared from vegetables like eggplant, okra, pumpkin, cucumber, winter melon or ash gourd and also with drumsticks. mor kuzhambu is one such variety and it is popularly prepared with vendakkai or okra which is also known as vendakkai mor kuzhambu. Continue reading mor kuzhambu recipe | more kulambu recipe | mor kulambu recipe at Hebbar's Kitchen.

10 Cooling Vegan Recipes for August

August 14 2018 Robin Robertson's Global Vegan Kitchen 

10 Cooling Vegan Recipes for AugustThe hot humid weather is back in full force and so is my desire for quick and easy meal solutions. On hot days like the ones weve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day. Today, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August. 10 Cooling Vegan Recipes August Cucumber and White Bean Ceviche - Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy. Fire and Ice Sesame Noodles - The evocative name refers to the heat from the sriracha and the cold since I usually serve this dish chilled. You can serve it at room temperature, if you prefer, but fire and room temperature just doesnt have the same ring to it. Indonesian Gado Gado - Gado-Gado is an Indonesian main-dish salad of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it. Bánh M? Tostadas - East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. Soba Slaw - Plus - The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat. Chilled Glass Noodles with Snow Peas and Baked Tofu - This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame. English Garden Salad- Little gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head-- and its perfect for this English Garden Salad. Chickpeas Nicoise - One of my favorite flavor combos is the one found in a Nicoise Salad:  the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes. Watermelon Paletas- These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day. Pina Colada Squares -  These no-bake treats arent too sweet if you use unsweetened coconut. The post 10 Cooling Vegan Recipes for August appeared first on Robin Robertson.

Watermelon Tofu Feta Salad

July 24 2018 Happy Cow veggie blog 

Here’s a sweet summer salad recipe to keep you cool and hydrated! It’s a combination of watermelon, vegan feta (made with crumbled tofu), and a handful of other flavor-enhancing ingredients like basil! Something Vegan explains how to make it in her latest video and we think it’s sure to be a hit this summer: Read the full recipe in the video description here. The post Watermelon Tofu Feta Salad appeared first on The Veggie Blog.

Green Pancakes - Three Ways

May 10 2018 Green Kitchen Stories 

Green Pancakes - Three Ways We love green pancakes (aka spinach cr?pes) in our family and are constantly exploring more ways to incorporate them into various meals. We have got lots of examples and ideas in our cookbooks but here are three new favorites: 1. Add mustard, lentils, sliced tomato and cheese to you pancakes. Fold them up, bake them quickly until the cheese melts and serve with a fresh lentil and melon salad. 2. Fill them with sweet potato, spinach, feta, yogurt and zaatar. Then roll them up and slice them into picnic rolls. 3. Make a banana split pancake bowl with some whipped cream, yogurt, raspberries, nut butter and chocolate. We are sharing all of these recipes below. You can either make the pancakes from scratch or use fridge cold leftover pancakes for these recipes. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese. The recipe for the batter comes from our Green Kitchen at Home cookbook and we have included it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it). Gruyere, Mustard & Lentil Pancake Melt Serves 4 as a lunch This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance. 4 green pancakes (see recipe below) 8 slices gruyere cheese (or another cheese) 4 large teaspoons mustard 8 cherry tomatoes 200 g /­­ 1 cup cooked lentils (store bought are fine) 1 bag mixed lettuce 1 avocado 1 galia melon (or other melon) 10 cm /­­ 4 inches cucumber olive oil balsamic vinegar salt & pepper Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/­­400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side. Sweet Potato & Za’atar Pancake Picnic Rolls Makes 20 rolls You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast. Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist. 4 green pancakes (see recipe below) 1 large sweet potato cinnamon 1 tbsp lemon juice 1 cup full-fat Turkish yogurt 200 g feta cheese 2 handfuls spinach, chopped 1 cup cooked chickpeas 2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores) 2 tsp chili flakes (optional) Set the oven at 200°C/­­400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing. Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm /­­ 1/­­3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch /­­ 5 cm rolls. Sweet Pancake Banana Split Serves 4 4 green pancakes (see recipe below) 1 cup whipped cream 1 cup greek yogurt 4 bananas 1 cup raspberries 4 tbsp nut butter 4 tsp honey 30 g /­­ 1 oz dark chocolate 1 handful hemp seeds or slivered almonds Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves. Spinach Cr?pes (in our house they are know as Green Pancakes) Makes 10-14, depending on the size of your pan and thickness of your pancakes 5 eggs 150 g /­­ 1 cup rice flour (both light or wholegrain works, as does spelt flour) 500 ml /­­ 2 cups oat milk, or milk of choice a large handful spinach a small handful herbs (basil, mint or parsley) sea salt Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm /­­ 8 inch non-stick frying pan/­­skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml /­­ 1/­­3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first cr?pes). To store the cr?pes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.

Roasted Potato and Split Pea Salad with Miso Vinaigrette

November 15 2017 Golubka Kitchen 

Roasted Potato and Split Pea Salad with Miso Vinaigrette This post was created in partnership with USA Pulses and Pulse Canada. I’ve been wanting to come up with a worthwhile roasted vegetable salad ever since the weather turned chilly. I can’t be the only one who loses appetite for cold, super-green, lettuce-y salads once it’s cold outside. I’ll still say yes to something like a hearty kale salad, but most other ones make me shiver, if not accompanied by something warm. This salad is anything but shiver-inducing. Fingerling potatoes, carrots, and red onion all get roasted together in the oven, then mixed with green split peas, parsley, and a very special miso vinaigrette. The result is a substantial and hearty fall salad that makes for a great side dish or even lunch. Lets talk about split peas for a second. Did you know they are not only good for soups? When I was growing up in the Soviet Union, split pea soup or split pea puree was on the menu of every kindergarten/­­school lunch, and neither item was my favorite. Since then Ive learned that I like my split peas left intact, with a little bit of bite even. They are protein-rich, instantly making any dish more nourishing, and they are great at drinking up any dressing that theyre mixed with, which makes them perfect for salads. They take this salad from being just a plate of vegetables to a complete, well-rounded dish, thats acceptable to eat on its own. Do you have any favorite split pea recipes? Whether you use split peas, beans, lentils or chickpeas, making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week will lead to some sustainable, nourishing and affordable meals. For more recipes using pulses, check out our White Bean Tuna Sandwich, Smoky Chickpea Croutons, Fennel-Marinated Zucchini and Mung Beans, Perfect Pressure Cooker Beans, Red Lentil Gazpacho, or any recipes on the Half Cup Habit website. Roasted Potato and Split Pea Salad with Miso Vinaigrette   Print Serves: 4-6 Ingredients for the miso vinaigrette 2 tablespoons white miso paste 2 tablespoons brown rice vinegar 2 tablespoons freshly squeezed lime or lemon juice 1 teaspoon toasted sesame oil 1 teaspoon tamari 1 garlic clove - minced ¼ cup olive oil for the salad 1 cup green or yellow split peas - soaked in purified water w/­­ a splash of acv overnight sea salt 2 lb fingerling potatoes - halved or quartered 1½ tablespoons neutral coconut oil - melted freshly ground black pepper 2 tablespoons chopped rosemary (optional) 3 medium carrots - diced diagonally 1 medium red onion - cut into small wedges 1 small bunch parsley - finely chopped handful of dill - finely chopped (optional) Instructions to make the vinaigrette Place the the miso paste into a small bowl. Add 1 tablespoon of the brown rice vinegar and mix until smooth. Add the rest of the brown rice vinegar, lime/­­lemon juice, sesame oil, tamari and garlic, stir to combine. Continue stirring and slowly pour in the olive oil to emulsify. to make the salad Drain and rinse the split peas and combine them with plenty of purified water and sea salt in a medium pot. Bring to a boil, lower the heat to a simmer and cook, partially covered, for about 30 minutes, until soft, but not mushy. Drain over a colander and set aside. In the meantime, preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking trays. Place the potatoes on one of the trays, drizzle with half of the oil, sprinkle with salt, pepper, and half of the rosemary, if using, and mix. Put the carrots and onion on the second tray, do not mix them together. Drizzle both with oil, salt, pepper and the rest of the rosemary, if using, and toss to coat. Place both trays in the oven and roast for 30-40 minutes, until all vegetables are golden and cooked throughout. The onion might cook quicker than the potatoes and carrots. Remove it from the baking sheet earlier, if thats the case. Let the roasted vegetables cool slightly and combine them with the cooked split peas in a large bowl, add the herbs and the vinaigrette, and toss to coat. This salad gets even better with time, as everything marinates in the vinaigrette. 3.5.3226 You might also like... 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Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh Pirates

October 2 2017 Meatless Monday 

Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh PiratesLast Monday, September 26th, Meatless Monday Pittsburgh hosted the first ever Vegan Night with the Pittsburgh Pirates! The event was a great success with over 300 tickets sold. Each ticket included a corner box seat for the Pirates vs. Orioles game, as well as access to the exclusive vegan menu. Guests dined on delicious meatless fare including: - Pretzels, chips and dips (house chips with French onion dip, corn chips with smashed avocado salsa, pretzel sticks with local PA maple mustard) - Power chop salad (kale, cabbage, grilled vegetables, garbanzo beans, sunflower seeds, pepitas, citrus-dijon dressing) - Ultimate vegan burger (beefless beef patty, lettuce, tomato, dill pickles, vegan house sauce, sesame seed bun) - Buffalo cauliflower with vegan ranch dipping sauce - Sweet potato tacos (black beans, cilantro, salsa verde, tortilla threads, nondairy sour cream, flour tortilla) - Watermelon and berries for dessert     The delicious meat-free menu was enjoyed by vegetarians, vegans, and flexitarians alike. Everyone left the ballpark full and the Pirates bringing home a win was the cherry on top! The post Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh Pirates appeared first on Meatless Monday.

Watermelon Panzanella

August 9 2017 Golubka Kitchen 

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

Red Lentil Gazpacho

July 26 2017 Golubka Kitchen 

Red Lentil Gazpacho This post was created in partnership with USA Pulses and Pulse Canada. There’s something about the act of making gazpacho that makes me feel like I’m taking full advantage of summer. The chilled soup is definitely a constant on our family’s summer menu, simply because it combines the best of all worlds – it’s incredibly refreshing, packed with sun-grown produce, and such a breeze to make. Since I’m always feeling the urge to experiment in the kitchen, I try to switch up our gazpacho recipe pretty much every year. Some favorites have included this strawberry gazpacho, as well as ones made with tomatillos and watermelon. This summer, I’m all about this unexpected lentil version. It might sound a bit strange to puree lentils into gazpacho, but I assure you that it makes for some seriously tasty and nourishing soup. Red lentils were basically made for gazpacho, not only because of their color, but also because they seamlessly blend in with the rest of the ingredients, while contributing some extra savoriness. Lentils also do a great job of making the soup more filling and satisfying, since they fall into the category of pulses (together with chickpeas, beans and dry peas), which are protein and fiber-packed little superfoods. We’ve been working with USA Pulses and Pulse Canada this year on creating some simple, weekday-friendly pulse recipes, as part of their Half-Cup Habit program. Making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week is a great idea, since you’ll end up with sustainable, nourishing and affordable meals. This gazpacho is a great place to start, as well as our White Bean ‘Tuna’ Sandwich, Smoky Chickpea Croutons, or any recipes on the Pulses website. Hope you’ll give this gazpacho a try :) Red Lentil Gazpacho   Print Serves: 4-6 Ingredients ½ cup red lentils - soaked overnight 3 garlic cloves - divided 1½ cups water 2 bay leaves (optional) sea salt 3-5 large to medium heirloom tomatoes - roughly chopped 1 medium cucumber - peeled and roughly chopped 1 red bell pepper - seeded and roughly chopped, reserve some for garnish 1 small red chili pepper - seeded, or ¼ teaspoon red pepper flakes ¼ cup soft sun-dried tomatoes juice of 1 lemon freshly ground black pepper basil - for serving microgreens - for serving (optional) Instructions Drain and rinse the lentils. Smash 2 garlic cloves with the back of a knife and peel. Combine the lentils, garlic, water and bay leaves, if using, in a medium soup pot. Bring to a boil, reduce the heat to a simmer and cook, partially covered, for about 5-7 minutes, or until lentils are soft and most of the water is absorbed. Add salt at the end and discard the bay leaves. Combine the lentils and cooked garlic, remaining raw garlic clove, tomatoes, cucumber, peppers, sun-dried tomatoes, lemon juice, salt and pepper to taste in an upright blender and blend until smooth. Taste and adjust salt if needed. Chill very well before serving. Serve garnished with basil leaves, microgreens, if using, and the reserved chopped bell pepper. 3.5.3226 You might also like... Green Skillet Pizza with Asparagus and Pesto Tile Flatbreads Clementine Fudge Cake Spring Vareniki .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Red Lentil Gazpacho appeared first on Golubka Kitchen.

Grilling on Meatless Monday

July 3 2017 Meatless Monday 

Grilling on Meatless MondayIts that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if youre looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill - sometimes they even produce some unexpected flavors! This Monday, for the July 4th holiday weekend, follow these tips for great vegetables on the grill! Think outside the box. When it comes to grilling vegetables, you cant go wrong with the usual suspects - peppers, eggplant, onions, and zucchini. But many more vegetables - and fruits - are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers! Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative! Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas. Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos - fajitas, anyone? - and dont rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad. Dont forget dessert! Vegetables dont own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful - fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating! The post Grilling on Meatless Monday appeared first on Meatless Monday.

Summervibes Salad

June 8 2017 Veganpassion 

Summervibes Salad On hot days like today my body is craving for salad. It has to be colorful and fresh and varied with lots of good stuff in it :-). Because I'm in such a good summer mood I named the salad "summervibes". I'm very interested in how you like the combo with asparagus, rocket, strawberries, avocado and watermelon. Just can't get enough of the good stuff! I'd love to hear your creative salad ideas. Have lots of fun with this one and enjoy! Makes 2 portions Preparation time: 10 Minutes Ingredients: 10,5 oz asparagus 4,4 oz rocket 8,8 oz Strawberries 1/­­2 small cucumber 6 radishes 1/­­2 small watermelon (2x 0,4 inch slices) lemon juice balsamic vinegar oilve oil salt hemp seeds/­­pumpkin seeds Peel the lower third of the asparagus and cut them lengthways. Cook in slated water for 7-8 minutes. When the water evaporates toss the asparagus in it, salt it and put it aside. Wash the rocket and cut the cucumber and the radishes in small slices. Cut the watermelon and the strawberries in half. Then sprinkle with lemon juice. Cut avocado in cubes. Serve rocket, fruits and veggies on a plate. Use some balsamic vinegar and sprinkle the salad. Spread with some oil and hemp seeds. Enjoy the summer!

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate

May 31 2017 Golubka Kitchen 

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate I’m so excited to talk bit about Heather Crosby’s new cookbook Pantry to Plate today. When I received my copy and took a scan from cover to cover, I was immediately blown away by the way this book kindly invites the reader to be both spontaneous and practical in the kitchen by working with the ingredients that are already on hand. With thirty clever recipe templates, Heather demonstrates how to improvise your way to delicious, plant-based meals. For example, Dense Veggies + Protein + Herbs + Binder + Spices = Vegan Meatballs (or Veggie Burgers)! The templates specify the required amount for each component, as well as which components are a must and which ones can be skipped altogether. In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you’ll ever need. If you don’t have a particular ingredient for a recipe, chances are you have something on hand that could act as a substitute, and there is a whole chart of interchangeable mix-and-match ingredients in the book to help you work through that. I’m quite terrible at sticking to recipes myself, since I always want to play, add, subtract and find alternative ingredients, so it’s as if this book was made for me. How Heather managed to define freestyle cooking in such clear, comprehensive terms, will remain a mystery to me :) Some more sections/­­recipes I’m most excited about: Coconut Yogurt, Dairy-Free Milks, Probiotic Cream Cheese, Veggie Fries, Cheesy Comfort Food, Hand Pies, Sneaky Brownies, Nice Cream. YUM! Onto the (not) meatballs. These Italian-style veggie meatballs come from the Veggie Burger section of the book and can be easily shaped into burgers or sliders, as Heather points out. They get their substance and ‘meatiness’ from lentils and portobello mushrooms, and a bit of sweetness from carrots and onions, while herbs like oregano, parsley and thyme, and spices like fennel and pepper give them that characteristic Italian flare. We enjoyed them two ways, the first day with zucchini noodles and pesto (pictured here), and the second day, a bit more traditionally, with real pasta and tomato sauce. Both were equally delicious. Heather also suggests to serve the meatballs in a sub roll, or even as an appetizer, along with some tasty sauce. Whether you live and breathe freestyle cooking, or you want to learn a bit more about being intuitive in the kitchen, check out Pantry to Plate, I have a feeling it will earn an important place on your bookshelf :) Italian Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate   Print Serves: 20 to 24 Meatballs or 5 to 6 Full-Sized Burgers Ingredients 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil 2 cups (260 g) diced carrots 1 cup (70 g) chopped portobello mushrooms 1 cup (160 g) diced yellow onion 2 cups (400 g) cooked green, brown, or French green lentils (roughly 3/­­4 cup/­­140 g dry) 2 tablespoons water 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 3 garlic cloves, minced 2 teaspoons ground psyllium husk 2 teaspoons rough-chopped fennel seed 1 teaspoon fresh-cracked black pepper 1 teaspoon sea salt, plus more to taste 1/­­2 teaspoon red pepper flakes 1/­­2 teaspoon smoked paprika Instructions In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy. Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of color intact. Taste--if needed, season with more salt or seasonings. Pulse or stir to incorporate. Form 1 1/­­2 -inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm. Notes Recipe from YumUniverse Pantry to Plate (C) Heather Crosby, 2017. Photographs copyright (C) Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 3.5.3226 You might also like... A Salad for the Weekdays Roasted Pepper Lasagna Melon Basil Summer Rolls Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate appeared first on Golubka Kitchen.

Green Skillet Pizza with Asparagus and Pesto

April 20 2017 Golubka Kitchen 

Green Skillet Pizza with Asparagus and Pesto We enjoyed this pizza the other day, but wanted to hold off one more week before posting it here, until things got truly springy for most of you in the Northern hemisphere. Then some stuff didnt work out with this weeks scheduled recipe, so pizza it is. Im the type of person that has to have everything laid out ahead of time, and get overly stressed when things dont go according to plan. At the same time, I sometimes find it helpful to run into those plan-ruining situations, deal with them, and come out on the other side with the realization that none of it was as bad as I was making it out to be. Might as well exercise that muscle whenever we can, because how often do things in life actually go as planned? Just a note to self here, but thought it could serve as a nice reminder, in case someone out there is also dealing with a minor frustration and having trouble seeing any sort of bright side. To the pizza! One of my favorite weeknight-friendly recipes that weve ever posted is this lemony millet polenta from last spring. Its easy to make, requires some of the most affordable and modest ingredients, and the final result is outright delicious. I worked on a lot of alternative skillet pizza crust ideas for our second cookbook, ones made with vegetables and whole grains instead of flour, and since then, quick skillet pizzas have become a dinner staple in our house. When I was recently making the aforementioned millet polenta, I had the realization that, with some adjustments, the polenta would make for another great gluten-free skillet pizza crust. And it really did! The pizza is topped with a quick kale pesto, but you can use pretty much any pesto here, if you happen to have some on hand. Following the pesto, a mound of everything bright, fresh and springy – asparagus ribbons and tips, a ton of fresh greens and microgreens. Our fam has no problem consuming the whole thing in one sitting, but the leftovers keep well, in case you are more restrained. We also put together a step-by-step video (above), where you can see that the process is pretty quick and very satisfying. Enjoy :) Green Skillet Pizza with Asparagus and Pesto   Print Serves: one 9-10 inch pizza Ingredients for the crust 1 cup millet - soaked in purified water overnight 1 tablespoon ghee or neutral coconut oil, plus more for oiling the skillet juice of 1 lemon 3 cups warm vegetable broth sea salt 1 teaspoon garlic powder freshly ground black pepper ¼ cup ground flax seeds for the pesto ½ cup almonds - soaked in purified water overnight 1 garlic clove sea salt about 3 cups roughly chopped kale juice of ½ lemon ½ cup olive oil for the pizza 1 bunch asparagus sea salt freshly ground black pepper neutral coconut oil or olive oil for drizzling topping options fresh salad greens microgreens nutritional yeast hemp hearts Instructions to make the crust Drain and rinse the millet and place it in a food processor. Grind until partially broken down. In a medium saucepan, warm up the ghee/­­oil over medium heat. Add the millet and stir to coat. Add lemon juice and stir until absorbed, for about 30 seconds. Add the broth, salt, garlic powder and black pepper, and bring to a boil while stirring. Lower the heat and simmer for 10 minutes. Mix in the flax and simmer for another 10 minutes, until creamy. Stir frequently to prevent clumping. Oil a 9-10-inch cast iron skillet or another heavy bottomed oven-proof pan. Evenly spread the millet over the bottom to make the crust. Refrigerate for 30 minutes to let set. to make the pesto Drain and rinse the almonds, optionally slip them out of their skins and rinse again. Add the almonds, garlic and salt to a food processor and grind into rice-sized pieces. Add the kale and lemon, and grind into pesto. With the motor still running, slowly add in the oil through the funnel. to make the pizza Preheat oven to 450° F (230° C). Bake the millet crust for 20 minutes. Cut the tough ends off the asparagus sprigs and discard them. Shave the sprigs into ribbons with a veggie peeler. Reserve the leftover, unshaved parts and cut them into bite-sized pieces. Remove the crust from the oven and evenly spread the kale pesto over it (you may have some leftovers). Pile the asparagus ribbons and pieces on top of the pesto. Sprinkle with salt and pepper, drizzle with oil and place under the broiler, on the low setting, for another 10 minutes. Remove from the oven, and let cool slightly before topping with greens and microgreens, if using. Optionally, garnish with nutritional yeast and hemp hearts, slice and serve. 3.5.3226 You might also like... 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