mini - vegetarian recipes

Try it! You will enjoy it!

Roasted Potato and Split Pea Salad with Miso Vinaigrette

Self-Care Interview Series: Chi San Wan

Wheat dosa recipe | instant wheat flour dosa | godhuma dosa or godhi dose

Cranberry-Carrot Cake from Vegan Holiday Kitchen










mini vegetarian recipes

bread vada recipe | bread palak vada recipe | palak bread vada

before yesterday hebbar's kitchen 

bread vada recipe | bread palak vada recipe | palak bread vadabread vada recipe | bread palak vada recipe | palak bread vada with step by step photo and video recipe. the recipe for bread vada is very simple with the minimal ingredients easily available in your kitchen. basically you would need curd/­­yoghurt, semolina/­­rava, rice flour and crumbled bread slices. in addition i have also added finely chopped palak leaves, which brings health quotient to this recipe. Continue reading bread vada recipe | bread palak vada recipe | palak bread vada at Hebbar's Kitchen.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

New York City Mayor Announces Meatless Monday School Program to Tackle Climate Change and Obesity

October 30 2017 Meatless Monday 

This week, New York City Mayor Bill de Blasio announced that 15 public schools will offer Meatless Monday as part of a pilot program, with the potential to expand throughout the school system. Every Monday, students in the pilot will enjoy breakfast and lunch menus featuring meatless meals. De Blasio also added a personal commitment to start the practice at Gracie Mansion, his official residence ...we are now going to be instituting Meatless Mondays as well...Were starting a new habit and Im looking forward to it. New York joins a growing group of cities that are reducing meat consumption, with recent Meatless Monday proclamations issued in Pittsburgh, Sacramento, and Vancouver, B.C. Global leaders, including Argentinian President Mauricio Macri and Israeli Prime Minister Benjamin Netanyahu, have also committed to practicing Meatless Monday. Cutting back a little on meat will help make our city healthier and our planet stronger for generations to come, said de Blasio. He added that both the obesity and climate change crises can be meaningfully addressed by adopting a more plant-based diet. According to research from the Johns Hopkins Center for a Livable Future, scientific adviser to the Meatless Monday campaign, livestock production is a major driver of climate change, contributing to nearly 15 percent of global greenhouse gas emissions. Based on predictions, if upward trends of meat and dairy consumption continue, global mean temperature rise will more than likely exceed 2 degrees Celsius, the level that scientists agree we must stay below to avoid the most catastrophic climate change scenarios. In addition to reducing climate impact, diets that favor plant-based instead of animal protein can lower the risk of chronic preventable diseases like cancer, heart disease, type 2 diabetes and obesity. Sid Lerner, founder of The Monday Campaigns and the Meatless Monday movement, said, Were thrilled that NYC schools will participate in Meatless Monday to introduce kids to delicious plant-based options that can create healthy eating habits for life. Congratulations to the mayor for his leadership in taking Meatless Monday into the future, for our health and the health of the planet. The Meatless Monday movement has been integrated into schools, restaurants, hospitals, college campuses, corporations, and communities. Free resources to start Meatless Monday are at www.meatlessmonday.com/­­start-a-campaign. Want to get involved? Contact us today! The post New York City Mayor Announces Meatless Monday School Program to Tackle Climate Change and Obesity appeared first on Meatless Monday.

Veggie Tray Extra Everything

October 1 2017 Green Kitchen Stories 

Veggie Tray Extra Everything We’ve got a small, square shaped wooden table with three chairs + a highchair in our kitchen. I bought the table when I moved to my first 1-bedroom apartment and it was perfect for that tiny space. Back then I only had two chairs and the table mostly carried pasta dishes and red wine glasses. Eighteen years, four apartments and three children later, we still eat most our meals on it. It is honestly not very pretty and its wine stains are now mixed with blueberries, turmeric, coconut and all the stains, smudges and scratches that come from years of feeding babies. Because it is square shaped and we are five in the family, Luise or I end up either eating our meals standing up or snugged on an extra chair on a corner. Its a small but pretty striking symbol that: A) I am too sentimental about my furniture. B) We werent entirely prepared for how life with three children would be. I wrote a little text on Instagram about this. That behind glossy photos of food, travels and a kitchen that on good days looks picture perfect, we are still trying to figure out life. And find somewhere to sit. The plan is to get a round table that hopefully both will fit into the kitchen and have seats for the entire family. But until then, I’ll keep eating standing up. I first shared this recipe/­­method about a week ago on Instagram stories (hence the poor image quality above) and judging from the number of direct messages in my inbox, I thought I’d post an more outlined version here as well. We cannot get enough of tray bake dinners in our family. They are simply one of the easiest and most delicious weekday solutions we know and this recipe represents much of what we love about food. Easy to make, easy to like, easy to adapt. It combines warm and cold and sweet and savory. It is vegetable centered, comforting and leaves a minimum of dishes. And the kids like it too. Our twist is that we add lots of fresh ingredients to the tray once it’s ready in the oven; yogurt, pesto, lettuce, spinach, black beans and pomegranate seeds. They add texture and make it feel more like a proper meal. Some days we act like adults and put plates on the table. Other days we just stick the kids a fork each and we all eat from the same tray (sorry mum!). Weve shared the recipe exactly as we made it last week but weve also included a list of variations below the recipe. So don’t get hung up on any specific ingredients, simply use this more as a starting point. The important thing in this recipe is the combination of roasted ingredients + fresh veggies + fruit + something creamy. I hope you give it a try. All-in-One Veggie Tray We wrote a similar recipe for the September issue of Jamie Magazine. We added raw spiralized vegetables (makes it even prettier!) and halloumi instead of yogurt. We add kale and Brussels sprouts midway through roasting since they need less time. The goal is that they will be perfectly crunchy at the same time as the other vegetables are ready. It can be a little tricky to time it right on your first try but second time around you usually get the hang of it. Warm ingredients 1 kg /­­ 2 lbs potatoes 3-4 carrots, peeled 1 broccoli  250 g /­­ 1/­­2 lb Brussels sprouts 3-4 large kale leaves olive oil Cold ingredients 2 handfuls baby spinach 1 avocado 1 cup cooked black beans yogurt pesto (you can thin it out with a little olive oil) lemon Cut potato, carrots and broccoli into bite-sized pieces. Add to a large tray and drizzle with oil and salt. Bake at 200°C /­­ 400°F for approx. 15-20 minutes. Cut the Brussels sprouts in halves. Trim off the thick stalks from the kale and tear the leaves into smaller pieces. Drizzle with oil and salt, add to the tray and bake for 10-15 minutes more or so. The vegetables are ready when they are golden and tender and the kale chips are crunchy. Scatter baby spinach, sliced (or mashed) avocado, black beans, dollops of yogurt and pesto evenly over the vegetables. Squeeze over a little lemon and drizzle with oil. Dig in! Variations Roasted ingredients: Carrots /­­ Broccoli /­­ Cauliflower /­­ Cabbage /­­ Sweet potato /­­ Bell pepper /­­ Brussels Sprouts /­­ Kale /­­ Potatoes /­­ Parsnip /­­ Beetroot Fresh ingredients: Lettuce /­­ Aragula /­­ Spinach /­­ Avocado /­­ Cucumber /­­ Cherry Tomatoes /­­ Spiralized Carrots, Beetroot or Zucchini Fruit: Apple /­­ Orange /­­ Pear /­­ Pomegranate Seeds /­­ Grapes Sauce: Yogurt /­­ Tahini /­­ Pesto /­­ Romesco /­­ Hummus /­­ Dijon Vinaigrette /­­ Coleslaw Extra: Nuts /­­ Seeds /­­ Beans /­­ Boiled eggs /­­ Halloumi cheese /­­ Feta Cheese /­­ Goat’s Cheese

Self-Care Interview Series: Lauren Spencer King

September 17 2017 Golubka Kitchen 

Self-Care Interview Series: Lauren Spencer King Today’s self-care dialogue is with LA artist and meditation teacher, Lauren Spencer King. We first learned about Lauren a few years ago, when we came across her bimonthly moon writings that ring incredibly true and clear up a lot of things for us every month. Since then, we’ve fallen in love with Lauren’s art and meditation work, which is centered around breath work and her extensive knowledge about the healing powers of minerals. Lauren was kind enough to open up a space for us in her 4 day online meditation workshop for stress and anxiety, and we had the most lovely and calming time following her techniques and suggestions, which we often use to this day. Lauren’s self-care routine is as inspiring as it is down to earth, with a focus on finding the wisdom in the inner self. In this interview, Lauren tells us about the Ayurvedic cleanse she’s on, what minerals she keeps next to her bed, her ideas about exercise and beauty, why she sees the concept of a work-life balance as a myth, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I think in my everyday things do feel open and free, its part of the benefit of being an artist and working for yourself. But, I do find routine within that freedom. Days are also made up of habits (good and bad), and trying to prioritize things that are important and meaningful. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I like to have a few hours to wake up and start my day. I like the quiet of the mornings, the possibility of a new day. Sometimes if I happen to wake up really early for some reason, like 5:00am, I like to read in bed for a bit, or watch a scary movie early in the morning. Its weird... I know. -- Do you have any bedtime rituals that help you sleep well? On good nights I am in bed early and read before I go to sleep. I love reading in bed, there is something about it that feels so intimate. On a not so good night I will work too late, and fall asleep to a movie. I do like to sleep with a few minerals next to my bed, some make their way under my pillow at certain times: purple fluorite to relax my mind, danburite for sweet dreams, aquamarine for calming, a piece of dream quartz, and a piece of shungite that is next to my phone (on airplane mode). Sustenance -- Describe your typical or ideal meal for each of these: I am on an Ayurvedic cleanse right now. I have been working with this great Ayurvedic practitioner, her name is Meredith Carter. Years ago I did panchakarma (here), and if I could afford it I would do it annually. Its incredible. What I am doing now is like panchakarma lite! Breakfast – In the morning I make homemade almond milk. I will warm the almond milk and mix in my herbs and adaptogens, sometimes I will add fresh turmeric. I have been obsessed with making sweet potato toasts. I will top them with tahini and a cooked fruit compote (been loving cherry, wild blueberry, or pear ginger), with some pistachio nuts or pumpkin seeds. If I need some protein then I will eat two eggs toped with basil, and a tangerine. Lunch – I make fresh dahl with special non-heating spices and ghee, all of which I get from Surya Spa, they have the best mung beans and spices. Dahl is very healing. I will have a bowl full with some steamed chard or beet greens, black lava sea salt, toasted pumpkin seeds and lots of parsley or coriander on top. Snack – right now cherries are in season and they are making me so happy, I will have a bowl full of them with a handful of pistachios (lets be honest, like 1/­­2 a bag, I love pistachios). And some fresh ginger tea. Or I will make some beet hummus and have that with my favorite almond crackers. Dinner – I have been getting really into making soups! My two favorite are a green soup made with celery /­­ chard /­­ beet greens /­­ asparagus /­­ Japanese sweet potato. And a kabocha /­­ carrot /­­ginger soup. Or I will cook a big artichoke and dip the leaves into a melted ghee, lemon dip. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? None, I have never even had a cup of coffee. I usually have a huge jar of warm water with lemon or fresh ginger in the morning. -- Do you have a sweet tooth? If so, how do you keep it in check? I used to when I was younger, until I developed all sorts of health problems because of it, some that I still deal with even over a decade later. I was living in Paris and eating nothing but delicious breads and sweets! It really took a toll on my body and since then I have cut both out. But, I still dream of flaky French almond croissants. Maybe in another life I will get to enjoy them again. -- 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 love eating a spoonful of Chyawanprash in the morning. My good friend who runs Rebbl and develops all of their delicious drinks sent me a wellness mixture, it has very high grade reshi, ashwaganda and maca in it. I have that every morning. I love QuintEssentials 3.3 minerals. I also swear by Alexis Smarts flower remedies, she is amazing! I also almost always tend to all ailments physical and emotional with a homeopathic remedy from her. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I have an aversion to most forms of exercise, especially any kind of class where an instructor is wearing a headset and yells things at you like, Its almost swimsuit season, ladies. But sometimes I get into a routine where I go to yoga. I like to take hikes and go on walks, and I love to dance. But, my favorite is swimming. Recently I was swimming laps, and was having one of those days where I was feeling very unkind and judgmental of my body, and there was this older man in the lane next to me, he was a very serious swimmer, he might have even been a swim coach at some point, you could just tell. And I stopped to catch my breathe and he asked me how I had such a strong breaststroke. I told him it was because I was on swim team for years as a kid and maybe because I was tall. We talked for a bit about it and then I got back to my laps. And I started to think that in day to day life what I criticize most about my body in other contexts I use to my advantage. In this case, that my un-slender legs and bigger hips and butt actually made me a stronger swimmer and made my stroke more powerful. It really changed the way I thought about my body. I try to remember this. Beauty -- What is your idea of beauty – external, internal or both? I really love natural beauty, which to me means being whole and owning all of who you are. You know, there are times when I see someone crying, and they dont maybe look their best, but they are so beautiful to me, because they are so present and authentic. Bodies arent meant to be perfect, thats not why we have them. -- What is your skincare approach – face and body? I love oils and go through different phases of them on my face and body. Right now at night I use a hazelnut or arnica oil from a Paris apothecary for my face. I am also completely obsessed with Sans Ceuticalss Activator 7 Oil. I use it everywhere – body, face and hair! I dont really wear make up but when I do it is from RMS. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I either dry brush or do abhyanga massage with basil oil every day, its more for the internal lymphatic system, but it makes my skin really nice. Eating well and drinking enough water are also key. And a little sun is always nice. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. I love using my jade face roller to refine the tone of my skin as well as relieve some tension I carry in my jaw. I also am into my second year of no bra, for the most part. For a few reasons, one of them being that they actually arent good for your body. No products with chemicals. My mum was a natural beauty, she really taught me what that was, she had a style that was all her own. She was radiant from the inside out. I sometimes think this is something you are born with. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Stress is often what I teach most about in class, because it has been the biggest teacher to me. I feel I am always at a growing edge with it. I try not to over schedule myself. Rest is a big part of being healthy for me. I have gone through some very difficult periods in my life of having sever adrenal fatigue, which comes from stress of all kinds. So, I have to listen really carefully not to push myself too hard, despite at times wanting to ignore my limitations. Recently I have been working with someone to understand the deeper level of stress that I unconsciously take on from people around me and from living in a city. It has been fascinating. -- If stress cannot be avoided, what are your ways of dealing with it? Yes, sometimes stress can not be avoided, like when I have a show, or need to be on the computer all day, or travel. Those are the big ones for me. I have to really work hard to stay grounded. Its really all sorts of little things, that when I do them really add up. And I just do the best I can, its not about perfection. Even stopping to dance the stress out of my body for five minuets really helps. Stress is more physical than we think. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Stop everything. Get into bed in something comfy with socks. Sleeping as much as I can. Raw garlic. Olive Leaf supplements. Colloidal silver. Apple Cider Vinegar if I have a sore throat. Hot shower (or bath) with eucalyptus oil. Thieves oil on my chest and throat. Lots of water. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? I honestly think this idea of work /­­ life balance is a myth. At least it is for me. Sometimes its only about working on Fields of Study, sometimes I am all about being in the studio, sometimes its more relaxing and I can see friends and go on a trip or a weekend getaway. There is balance within the year if I am lucky. I recently just let this idea go, I was making myself feel so bad trying to make that ideal happen on a daily or even weekly timeline. I am also a bit of a workaholic, never feeling like I am doing enough. Thats something I am trying to work on. But, this pressure for balance seems like a modern day version of the women can have it all mantra. There are always compromises and I think its more empowering if we own that and voice it and have conversations about it. Instead of silently thinking that there is something wrong with us. Motivation -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Its not one single thing, but if it was it would be learning to listen to my body. My health and understanding of health has come from a bumpy road of making lots little shifts. I dont believe in a one size fits all mentality for health. I think we are all different and in every moment we need different things. I am wary of the companies and self proclaimed health gurus out there right now that give sometimes ill informed blanket recommendations. I think it is up to us to empower ourselves and take the time to learn about our bodies and ourselves. Its important to have support and create a team of people that can help you. I have an amazing doctor, a homeopathist, an Ayurvedic practitioner, a woman who I do energy work with, and a therapist that have all at different times saved my life in various ways. It can take time, but finding the people that resonate with your understanding of health is key. I have learned so much about my body and what health and healing is from working with all of them. And remembering that deep and true healing takes time. Its always a process. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. What came to mind was this movie Agnes Martin made called Gabriel. Its terribly long and boring. It is about the boy on a walk in nature, and it is very stripped down and minimal, no dialog and most of the movie is silent, it has one tiny part with music. But, I think it relates to the way I think about self-care in a way because it is about listening to the subtleties, and how all of that gets lost when there is a lot going on. Once I really started refining my diet, routine, relationship to my energy, my intuition, etc... I started to really be able to notice those subtle changes and messages my body was sending me, and as time goes on I keep going deeper and deeper. Its like in Martins paintings, when color is introduced, it feels monumental. Like for me, bananas are just too sweet now. Knowledge -- You are well-versed in so many amazing practices! Could you tell us a little bit about each of them: – Your art (would love to know more about your process on the mineral paintings) After graduate school I started making my own watercolors out of historical pigments, mostly from minerals and some earth pigments. I taught myself how to make paints the way they were made for centuries before there were synthetic colors. The mineral monochromes are just one aspect of the work I make, and they are about many things. But, the main ones are a redirection of how we think about representation. I think of them as representational paintings, as they are made of the very thing they are depicting: malachite, azurite, agate, epidote... They are also about an interest in the healing powers of art. They are made with the intention that the viewer and the space receive the same healing properties of the minerals and the earth from which they are sourced. I usually pair them with a highly rendered graphite drawings or watercolors. –  Fields of Study and mineral meditations Some years back after teaching meditation for a bit I was longing for an alternative to what I was seeing in the ways of spiritual teachings and mediation work, both in approach and aesthetic. I wanted to support people and teach them tools they could use in their every day life, while also creating a container for all the things I was interested in and all the things that I brought into my own spiritual practice, which I feel I am always shaping and discovering. Something that would allow for a deep conversation that also had breadth, and was based in every day life and could be accessible. Something that could be malleable and evolve as I did. And Fields of Study was born. I originally wanted to open up a non-profit space that would be like a modern day community center with classes and workshops for the community, as well as have a little shop and a residency space. And someday this might happen. But for now its just me – working to change the world, one person at a time. I say this with some humor, but its also a very real desire to be in service and help instigate change. The same goes for how I teach about minerals, I want to present an alternative, something that resonates with me and represents how I grew up with minerals in my home because of my mother, who was a silversmith. The goal of all those workshops is really to show people that they know more than they think they do, about most things, minerals included. And its not really about helping people feel like they know everything, but showing them that when they ask and they trust themselves they can source the answers. The participants really end up teaching the workshop, which I think is pretty amazing. – Your Moon writings I have been writing about the moon twice a month for about six years now. It really came out of a desire to understand its energy on a deeper level, and also to check in with myself about what I was feeling on a bimonthly basis. Its hard to take credit for the writing as I feel I have gotten to a place with it where I just sit down to write and something comes through me. As out there as that sounds, thats really what happens. I just listen as best as I can, I have gotten pretty good at listening. Writing in this way has really strengthened my intuition, its really incredible. Its also nice to get conformations from people when they write to tell me how right on it was for them. It reminds me that we are all connected. Fun and Inspiration -- What do you do to unwind or treat yourself? Swimming in the ocean. The hot springs in Ojai or a trip to Joshua Tree. A bad movie. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Golden Bough and She by Robert A Johnson Song/­­Album – Gamelan Orchestra music, JD Emmanuel, and Neil Youngs album Harvest Moon, particularly Natural Beauty. Its my favorite song. Movie – The Color of Pomegranates Piece of Art – Fragonard, Brancusi, and John McCracken. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Funny enough I just re-read this essay from The White Album where she talks about her packing list related to her being a journalist. At the very end she mentions that the one thing she never had was a watch, which she supposes is some reflection of the climate of the late 60s. But, a watch is the thing I always have, perhaps that says something about me and the times we are living in now. When I travel I also always wear this gold Victorian compass. You never know when you will have to find your way home. -- Is there anyone you would like to hear from next in this interview series? My Ayurvedic practitioner – Meredith Carter, my Homeopath – Alexis Smart, or anyone of the ladies on the @onigiriemoji Instagram feed I am a part of. Its a feed where a group of friends post what they are cooking and eating. Also, I wish you could have interviewed my mum, she was the best cook, I wish I learned more about cooking from her. Photos by Lauren Spencer King, Claire Cottrell and from Lauren’s shop. You might also like... Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton .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: Lauren Spencer King appeared first on Golubka Kitchen.

AtayaCaffe in Berlin, Germany

September 7 2017 Happy Cow veggie blog 

Tucked away in a quiet side street off Prenzlauer Allee, AtayaCaffe is bringing a combination of Sardinian sunshine and Senegalese flair to this corner of Prenzlauer Berg. Berlin HappyCow ambassadors J-Veg and Kyttiara went to check it out and enjoy a slow breakfast. Stepping into this cosy cafe decorated with Senegalese wall hangings, we immediately felt at home as we were welcomed with warm smiles. Our taste buds already began tingling as we saw food being brought out from the kitchen for other guests, and we decided to sit outside in the sunshine next to the mini garden on the pavement, where we were joined by owners Elisabetta and Bachir. Elisabetta told us how she had achieved success working under the guidance of a renowned Sardinian chef in Italy for 8 years, but had a dreamt of opening her own place where she could really give a free rein to her culinary creativity. Bachir is a musician and composer with a passion for great food, and together they decided to open their own cafe. Unfortunately the bureaucracy in Italy didnt allow them the freedom they wanted, and so they took the brave decision to make Berlin not only the home […] The post AtayaCaffe in Berlin, Germany appeared first on The Veggie Blog.

Nourish Cafe And Yangon Yoga House: A Sanctuary of Sustainable Escape

August 4 2017 Happy Cow veggie blog 

Yangon, Myanmar is an up-and-coming travel destination. It has a sensory overload of experience to offer, from the eye candy of its lush golden temples to the urban ex-pat nightlife. Yangon Yoga House and their co-joined vegan Nourish Café collectively form a sanctuary of sustainable escape in from the stress of the city. Its downtown location is tucked away down a quiet alley away from traffic-heavy of Alan Pya Pagoda Road. Once inside, prepare to be impressed by its smorgasbord of yoga classes and vegan flair. Within the four open walls of the yoga space, you will find a menu of mindful movement suitable for all who pass through. Everything from Yoga Fundamentals to a 2-Hour Masters Class, from restorative Yin Yoga to screaming fast Total Body Sculpt allow variation for all hungry for activity. After your yoga spree, their adjacent, lush green café will tempt you with all the replenishing nourishment you may need. Nourish seeks to provide wholesome plant-based cuisine for the nutrition of their yogis and for the sustainability of our planet. From a health standpoint, Nourish fuels its friends with whole foods that contain minimal processing, favoring natural sweeteners over sugar and spice over excess salt […] The post Nourish Cafe And Yangon Yoga House: A Sanctuary of Sustainable Escape appeared first on The Veggie Blog.

Peach and Zucchini Smoothie

July 30 2017 Golubka Kitchen 

Peach and Zucchini Smoothie I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted. I can never pass one by and end up stocking up on the rejected fruit to freeze for smoothies. Since there’s an amazing abundance of peaches around right now, I’ve managed to collect quite a bit of them, sliced and bagged, in my freezer. They are great for making the most refreshing smoothies, but can also be easily defrosted for a crumble. In any case, it’s always a great idea to buy and freeze some overripe peaches :) Like seemingly everyone else in the (smoothie) world, I’ve been changing up my smoothie routine by using various frozen vegetables in place of banana, for a lower sugar start to the day. So far, I’ve had success with a mix of steamed and frozen cauliflower and sweet potato, as well as raw, frozen zucchini. Zucchini is especially lovely in combination with peaches, and I’ve been really liking the very minimal smoothie that we’re sharing here today. It’s nothing more than frozen zucchini, peaches, basil and a splash of vanilla, whirled with your liquid of choice. It’s barely sweet and very refreshing, but if you prefer your smoothies on the sweeter side, you can add any sweetener you like, or even a banana. Lots of great weekend links below. Enjoy your Sunday :) Kitty – Chloe Sevigny’s directorial debut is magical Bonsergent Studio – the most beautiful vintage online store based in Paris Alison Scrapulla – in love with this photographer’s work (the double exposures!) Shiso Delicious – a plant-based bento master, her Stories are also great Recipes at The Fullest – so many good ones + beautiful photos Clarisse Demory in Another Mag – we love her work, really excited to see this more in-depth profile about her approach Hormone-Balancing Helva Bars – into these A Simple Table – why don’t I have this cookbook yet? Vegan Ice Cream Enters A Golden Age – always great to hear, and if you want to try making vegan ice cream at home, we have a bunch of recipes here Peach and Zucchini Smoothie   Print Serves: 2 Ingredients 2 ripe, sweet peaches, plus more for garnish 1 medium zucchini handful of basil leaves splash of vanilla extract 1½-2 cups coconut water, water, almond milk or other liquid of choice bee pollen - for garnish (optional, not vegan) desiccated coconut - for garnish (optional) Instructions Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store. Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using. 3.5.3226 You might also like... Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Almond Milk and Almond Pulp Cookies Plant-Based Summer Meal Plan, Part 2 Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Zucchini Smoothie appeared first on Golubka Kitchen.

Raw Vegan Avocado Cakes

July 25 2017 Happy Cow veggie blog 

Here’s a cool treat that’s simple and sweet – perfect for a hot summer day! These raw avocado cakes require no baking, and all the ingredients are totally natural and vegan! Robin’s Food has put together a fun video tutorial to show you how you can make these mini desserts in a matter of minutes. Check it out and give these babies a try next time you’re craving a summer snack: Read full recipe here. The post Raw Vegan Avocado Cakes appeared first on The Veggie Blog.

Self-Care Interview Series: Pauline Chardin

July 16 2017 Golubka Kitchen 

Self-Care Interview Series: Pauline ChardinToday’s self-care dialogue is with Pauline Chardin, a Parisian, a pro-traveler, and the author of our favorite wanderlust blog, The Voyageur. Pauline is a freelance art director and trend consultant in fashion, who looks to travel as a steady source of inspiration. Her blog is unlike any travel blog you’ve ever seen. Each story is accompanied by photo essays that are aesthetically sensitive to their environment and attentive to details that might otherwise go unnoticed. The documented destinations are always interesting and full of beauty that feels raw and true, captured from a less expected angle. From a secluded cabin in the mountains of Central France, a Moss Temple in Japan, to a lush sculpture park in Brazil, Pauline’s got us daydreaming and plotting future adventures any chance we get. In her self-care, Pauline is refreshingly down to Earth, with a bit of that inevitable, French chic thrown into the mix. Here, she tells us about her upcoming move to the South of France as a way to be closer to nature, her bedtime and beauty routines, her ways of dealing with jet lag, why she makes a point of packing parmesan and olive oil to bring on her journeys, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Making the best of time and things is definitely a big preoccupation of mine. I like to plan and think ahead, I guess that puts me in the routine camp. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I’m in the process of becoming more of a “morning person”, we’ll be moving from Paris to the countryside next year, and I have this image of myself getting up at 6am  and having all the time of the world. I’m not there yet, but here’s a typical morning from these last weeks. I wake up at 7:30 , before my husband, open all the windows while the air is still fresh and the street not too noisy. I spend some time in the bathroom before sitting at my desk to start working on some not-too-demanding tasks. An hour or so later, I prepare breakfast for us two. We’re both mostly working from home, which gives us the leisure of enjoying rather stress-free breakfasts and the time to have a nice conversation before digging into work. Everything is rather quiet until 10am , that’s when e-mails start to arrive and phones start to ring. -- Do you have any bedtime rituals that help you sleep well? I found that there are three things that help me find a deep, relaxing sleep : the first one is the Sarvangâsana posture (also supposed to keep you from growing older if you do it 30 minutes every day, but I’m far from being that disciplined), my husband giving me a head massage and watching episodes of Cosmos (I’ll never know the secrets of the universe because I always fall into the most blissful sleep after 10 minutes). Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – homemade fare, like vanilla millet pudding with fresh mango and almonds. Lunch – cereals with vegetables, like polenta fries with peperonata and fresh ricotta. Generally no dessert but an espresso with a piece of chocolate. Snack – I don’t really eat much between meals, except fruits in the summer. Dinner – mostly vegetables, cold or hot depending on the season, like a beet and cucumber carpaccio with green peppers. I have fruits for dessert, cooked in the winter and fresh in the summer, often with a bit of ice cream! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink Mariage Fr?res tea in the morning and rarely have more than one espresso a day, at lunch. I only break that rule in countries where the coffee is very good, in Italy of course, but also in Japan because I love their milk coffee. -- Do you have a sweet tooth? If so, how do you keep it in check? I really do, but I also find that I don’t like very sweet things anymore. My rule is to almost only eat pastries I’ve prepared myself. I’ve also realized that fruits are often enough to fulfill my cravings.  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I’m a big fan of Yotam Ottolenghi’s cooking and his sincere and generous approach to cooking, I have a few of his books, and his recipes rarely disappoint me. I have also been very inspired by my trips to Japan and Japanese wisdom in general, from their ‘it’s the journey that matters’ philosophy to their culture of bathing, or their ceramics. I find these things really help my happiness. More broadly, my way of living and eating is and was influenced by my parents, whose health would put any twenty-year old to shame! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I’ve been doing pilates and yoga for years. I try to do at least one lesson a week, but lately it’s been more small home-sessions, by myself, two or three times a week. I also love to hike and swim whenever I have the opportunity. -- 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 really enjoy it and would love to do more (hopefully having a big house instead of a small apartment will help). I’ve been working a lot lately and I’ve been finding it hard to take a break during the day to do it. It’s a pity because I know the benefits all too well! Beauty -- What is your idea of beauty – external, internal or both? I feel it’s very important to be comfortable in my body, to take good care of it and to be healthy, but I don’t like to dwell too much on the idea of my own beauty. I’m much more interested in what others project. Partly because of my line of work, I’ve learned to appreciate and enjoy all the subtleties of female beauty (much more than men, I must admit). I should also mention that I work in a very feminine environment that definitely puts style and personality before plastic beauty and basic seduction. I find it very freeing! -- What is your skincare approach – face and body? Like a lot of people, these last years I’ve been trying to embrace more natural products. I aspire to low maintenance but find as I get older that being a woman is definitely high maintenance. For now I put in the time because I find it relaxing and a good break from working. My favorites include Nuxe Huile prodigieuse, almond oil, Océopin pine powder scrub, and Aesop déodorant herbacé. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Not really, I think I haven’t graduated to supplements yet. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mother often used an eyebrow pencil and it has become a make-up staple of mine. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Yoga, cooking and being close to nature are the three simple things I strive to include in my daily life to keep things relaxed. So far I’ve been really good with the cooking part, I could definitely do better with the yoga, and the nature is still a work in progress. At the moment I live in Paris, so it’s complicated, but I look forward to a future where I can just open the window and hear the cicadas. -- If stress cannot be avoided, what are your ways of dealing with it? I find it ironic, and well, sad, that stress tends to keep you from doing anything that would make you feel better. It’s paralyzing in a way. Besides the solutions cited above, I find that making something with my hand (be it a cake, a dress or a drawing) helps me get centered again. Another good measure is travel or any form of exploration, if I manage to get excited and curious again, then I’m on my way to feeling better. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I cook your magical broth! I really do, even when I’m in good shape…which probably makes me too energized for my own good. Apart from that, working mostly from home means I’m rarely sick. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? It’s complicated. I’m very passionate about my job, which is relatively stress-free but also quite time-consuming. After ten years of doing it, I’m only realizing now that I may be working too much. This being said, I totally embrace the overlap, for me everything is connected, everything could and should be a source of inspiration, I “just” need to be careful about keeping some time to explore new things… I stopped counting the people around me who are in pain because of their job, so I try to be extra vigilant about the choices I and my loved ones make on the subject. 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? Most of my work requires that I spend a lot of my time in front of a computer and it would not come off as shocking to say that this isn’t a good thing. I’ve found out it has a way of making me feel like I’m not accomplishing much, even though I’ve been working for hours, maybe it’s because tasks get blended with one another, I don’t know. In any case, this “distortion” has the added drawback of not making me feel really good about myself, like I’m spinning in a wheel. On the other hand, when I spend a day, of even half a day, off my computer, I feel like I’m moving mountains, even if I’m only attending to mundane things. This is a great feeling and I wish it didn’t feel like some sort of luxury! -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Picking up yoga and pilates years ago was life-changing. I wasn’t into sports before that, and the body awareness it creates is an endless source of fascination. Knowledge -- You have a talent for seeking out the less traveled paths, hidden corners and beautiful places to stay wherever you travel. What is your approach when it comes to planning a trip? Coming up with the destination is a rather subjective process, which is often more about fantasy and pieces of information than reality. It might come from photographs I’ve seen, or a movie, or a conversation I’ve had. It’s a difficult balance to pick a place that sounds promising but which still remains a bit mysterious. Today with instagram, you sometimes feel like you’ve been there already, and it’s nice when you’re on your couch but a bit disheartening when you’re planning a trip. I sometimes also like to pick a rather touristic place and go there to see if it could be done off the beaten track, or photographed differently, like when we went to Rome, or to see the Giza pyramids. Besides that, I find that doing a lot of research is key if you want the trip to be both relaxing and interesting. It takes a lot of time and might ruin the surprise a little bit, but unless you’re traveling for a month, I find it too frustrating to “fail” a destination because you were too lazy to check opening hours and interesting spots. It’s a complicated task though, because you have to find recommendations from people whose sensibility is close to yours. It’s easy enough to find adresses of shops and restaurants, but when it comes to knowing that little neighborhood with a fantastic atmosphere, or that incredible building from the 70’s, or that little-known museum, then it gets complicated. For me travelling isn’t necessary about “consuming” or doing “breathtaking” things, it’s about finding inspiration. I’m doing The Voyageur to make it easier for others! -- Do you practice any special self-care routines while traveling, especially when it comes to jet lag? Sadly I’m not immune to jet-lag, on the contrary I find it totally messes up my digestion (in addition to my sleep). Jet-lag or not, I found that the best way to feel good abroad was to cook for myself as much as I can. To me it’s a win-win, it’s cheaper, I feel better and lighter, and I get to shop groceries and cook in a totally different setting. It has become an important part of our travels, one that I enjoy very much. I pack a whole battery of pantry essentials and then I buy fresh produce when I’m the ground. Every destination has its on treasures, things you’ll probably have a hard time finding back home, and it’s not necessary what you would get in restaurants : mountains of berries in Finland, cheap zucchini flowers in Venice, sour cream in St Petersburg or sweet muffin bread from the Azores islands. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I tend to believe I allow more time for packing than most people (I’m puzzled when I hear someone telling me they just throw random stuff in a suitcase an hour before their flight). I like to really think through what clothes I’m bringing, so it will fit the atmosphere of the destination, but also obviously local constraints and the kind of adventure I’m embarking on. I don’t really believe in a standardized list, I’m actually rather depressed by this packing advice of people bringing the same standard black and white things everywhere. I’m more about having the right equipment for each situation, it might be a stylish rain cloak if you go to Yakushima island, a fan for Egypt or a scarf in Andalucia that echoes the local ceramic patterns. It’s about those items that will be useful but will also make you happy. I find that objects can take on a new life when you bring them somewhere far-flung, they become the green dress you couldn’t stop wearing in Kerala or the perfumed oil you wore in Brazil. It builds new connections, it’s somewhere between a science and an art! Whatever the trip, beside the obvious items, you’ll have a good chance of finding in my luggage : – a camera – a Mason Pearson comb and brush – a swimsuit, even when swimming doesn’t sound like an option – A homemade meal for the trip, which makes a world of difference, and was actually initiated by your article on the subject. I recently acquired a wood bento box which makes it even greater! It also means that I have a box at hand if we’re having picnics during the rest of our stay. – If I know I’m going cook, I’m bringing a few ingredients, but most certainly there will be olive oil, a box of pasta and a chunk of Parmesan, which sounds pretty weird. It’s kind of a survival kit, when I have that, I know that we’re only a couple of tomatoes away from a comforting meal. Also, I’ve been to countries where finding all three ingredients would prove quite challenging, and expensive, which makes you cherish them even more. Fun and Inspiration -- What do you do to unwind or treat yourself? Pretty much what I do to keep stress at bay, but if we’re taking things to another level of indulgence, I’d say anything water-related : a Japanese onsen bath, hammam, a swim in the sea or even just a plunge in the pool. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Way of the World by Nicolas Bouvier, and, any of his books really. He’s a Swiss writer and traveler who documented his journeys with a lot of wisdom and poetry. Song/­­Album – Nina Simone and Piano, even though it might be more soul-wrenching than soul-feeding. Movie – The Vertical Ray of the Sun by Tran Anh Hung, makes me want to book a ticket to south-east Asia right away. Piece of Art – Crépuscule by Felix Vallotton, strangely the landscape in the painting appeared to me on a stormy evening on Yakushima island in Japan… -- What are some of your favorite places to eat in Paris? Mokonuts, 5 rue st bernard, 75011 Paris A Japanese and a Lebanese in a tiny kitchen. I’m in love with their olive and white chocolate cookie and their carrot soup. They’re only open for lunch and you have to book ahead. Café Ineko, 3 Rue des Gravilliers, 75003 Paris Freshly opened vegetarian restaurant. Sincere and flavourful, my favorite of late. Their breakfast sounds fabulous and I’m planning to go very soon! Rice and Fish, 16 Rue Greneta, 75002 Paris Delicious fusion-style makis in a super relaxed atmosphere. Come early to get a seat. Pizzeria Dei Cioppi, 44 Rue Trousseau, 75011 Paris It’s easier than ever to find good pizza in Paris, but we’re faithful to this tiny one. Light, sophisticated pizzas in a quiet street with good music, what else? Osteria Ferrara, 7 Rue du Dahomey, 75011 Paris A slightly high-end italian restaurant with to-die-for risotto. -- Is there anyone you would like to hear from next in this interview series? Tina of tforia.com, I love her very low-profile and delicate approach. All photos are from Pauline’s travels (and kitchen), courtesy of Pauline Chardin. You might also like... Self-Care Interview Series: Laura Wright .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: Pauline Chardin appeared first on Golubka Kitchen.

Vegan Menu: Greek Pasta Salad & Cucumber Soup

July 3 2017 VegKitchen 

Vegan Menu: Greek Pasta Salad & Cucumber Soup This week’s vegan menu has a bit of a Greek theme going for it. The goal of this summery meal plan is to get you in and out of the kitchen quickly, using minimal heat. The only cooking youll need to do for Greek-Style Pasta Salad above is the pasta itself. Everything else gets tossed in and seasoned with […] The post Vegan Menu: Greek Pasta Salad & Cucumber Soup appeared first on VegKitchen.

Colorful Mini Magnums

June 19 2017 Veganpassion 

Colorful Mini Magnums A profession of love are these popsticle fruit bombs. Luminous colors, gentle melting ice cream covered in chocolate. Can summer get any better? And until I'm waiting until these sweeties are ready to eat I'm telling you that they're prepared in only 10 minutes. You don't need an ice machine and the tiny magnums fit into the smallest freezer. Makes 8 mini magnums or 4 big magnums. Ingredients: 2 tbsp. almond butter 2 tbsp. lemon juice 1/­­4 cup water 1 banana ripe! 1 pinch of vanilla and cinnamon each 1 tbsp. agave sirup 4 tsp. fruit powder (I used raspberry, blackberry, strawberry and mango) In a mixing bowl mix almond butter with lemon juice until the almond butter gets a little more stiff. Then add water and mix until it's smooth. As you like add fruit powder to the mass. Use a whisk and mix good. Using the fruit powder instead of real fruits will make the ice cream perfect in it's consistency and it's taste. For the decoration: 1 cup (150 g) chocolate coating 3 tbsp. coconut oil 1/­­2 cup almond sticks Put the spread the cream in the magnum form and put it in the refrigerator over night. The day after cut the chocolate coating and melt it with coconut oil in a bain-marie. If you like add almond sticks. Gently pull the mini magnums out of the form and cover them with chocolate. Freeze them for at least one hour. Enjoy on a hot summer day!

Self-Care Interview Series: Laura Wright

June 14 2017 Golubka Kitchen 

Self-Care Interview Series: Laura Wright We’re so excited to introduce this new interview series today! It’s something that we’ve had in the works for a while, and we’re really happy to be kicking it off with such a special guest. Self-care has been a very prevalent topic in the wellness sphere lately, and it’s something that we’re both very passionate about, as evidenced by our love for nourishing foods :) We do, however, find that many articles on the subject can be quite generalized and anxiety-inducing, often leaving us with a feeling of not doing it right, or not doing enough. We became interested in digging a little deeper, in order to see what self-care looks like applied to real life, by real people we admire. We are fascinated by the quiet elegance of everyday routine and always searching for day-to-day inspiration, which we’ll strive to discover plenty of in the series. We hope you enjoy these in-depth conversations, and feel free to reach out with suggestions for future interview guests! Today’s dialogue is with Laura Wright, blogger and author of The First Mess Cookbook. Laura is a magician when it comes to approachable, plant-based cooking, and we look to her blog and cookbook almost every day for reliable, delicious recipes, as well as beautiful photography and an overall feeling of warmth and lightness. In this interview, Laura talks about her approach to self-nourishment, exercise, beauty, stress, fun, and much more. As expected, her self-care routine is full of wisdom and inspiration. Routine -- Is routine important to you or do you like things to be more open and free? I get in moods where both are equally important. I stick to a certain rhythm with my early mornings and evenings though because I find it makes for better sleep and more productive days. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I wake up with the sun and take our dog out. Then, I drink a huge glass of water and make coffee, tea, matcha, or some sort of elixir. It’s usually coffee though. I read for a bit while I have my first morning beverage, or I’ll do a bit of journaling. After my partner leaves for work, I head out for a walk/­­run or do some form of exercise. Then, I fix up breakfast (usually a smoothie) and plan out what I’d like to accomplish that day. -- Do you have any bedtime rituals that help you sleep well? This time of year, I do most of my gardening after dinner, and I find that really helps me wind down. Just being out there as the sun’s going down seems to send a good message to my brain that it’s time to relax. Also, limited screen exposure after dinner is key. I use the Saje Natural Wellness Sleep Well roller on the soles of my feet, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Either a smoothie with greens and healthy fats (avocado, almond butter, coconut etc) or steel-cut oatmeal with tons of toppings in the winter. Lunch – Usually whatever I’m working on suffices as lunch, but ideally a salad with a little bit of grains tossed in and some legumes/­­nuts/­­seeds for protein. Stuff on toast is a go-to lunch for me as well. Snack – Right now I’m really into plantain chips with guacamole. Dinner – This time of year, we grill almost all of our vegetables and serve them with a big salad or slaw, whatever protein we’ve got, and a little heap of fermented vegetables or sauerkraut. I’ve been making these amazing grilled veggie tacos with cassava flour tortillas lately too. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Yes! Coffee, matcha, black tea, green tea–I love it all in moderation. I can be sensitive to caffeine sometimes, so I try to limit myself to 2 caffeinated beverages a day, and always before 2 pm . -- Do you have a sweet tooth? If so, how do you keep it in check? I try to never skip breakfast because when I do, I need something sweet by the time 3 o’clock  hits. I find that consuming a good amount of healthy fat in the mornings helps me curb those cravings. Sometimes you just need a treat though. -- 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? So many! I have this tray on my counter with all of these powders and tinctures that I sprinkle into my coffee/­­tea or other elixirs. For supplements, I take a probiotic, Vitamin D3, B12, and Omega 3 daily. With superfoods/­­powders etc: I like all of the mushroom powders these days (reishi, chaga, lion’s mane and cordyceps) because they help soothe my nerves as well as provide a focused mental energy of sorts. I put spirulina in every smoothie I make because it has so much going on nutritionally. I take ashwagandha and mucuna pruriens to help with stress management. I love all the Moon Juice Dusts, too (Spirit Dust is my go-to). -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I could count a hundred personal influences in the realm of self-care, but I think Jason Wachob’s Wellth is a good place to start for a lot of people thinking about the subject. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do! I’m always changing it up because I like variety. I like to run, hike, do weight and resistance routines, swim in the summertime, and yoga here and there too. -- 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 really like it, but I find I need some convincing to get started. Getting to it early in the morning is the safest bet for me personally, just to have it ticked off the list before the day really starts. And thinking about the delicious smoothie I’m going to drink after always helps :) -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Getting a step tracker! I know that sounds weird. I work from home and sometimes I spend way too much time puttering on the computer or standing still in my kitchen. Now I head out for at least 13,000 steps a day in addition to my workouts. I sleep deeper and have so much more energy during the day. Plus our dog loves all the extra walks :) Beauty -- What is your idea of beauty – external, internal or both? Feeling clear-minded, open, and confident in any situation. -- What is your skincare approach – face and body? My skin is so sensitive so I have my routine down to a science. I love to dry brush before I hop in the shower. From there, I use this special oil-based soap from France, and then while my skin is still damp, I moisturize with coconut oil. For my face, I use a similar oil-based cleanser, rosewater and witch hazel toner, the Cell Serum from Living Libations and Tata Harper’s Clarifying Moisturizer. I’ve also been using Cocokind’s Chia Facial Oil at night along with their Full Brow Balm. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Tocotrienols! They make smoothies/­­hot drinks super creamy and my skin loves all that Vitamin E. Plus all the usuals like greens, proper hydration, and omega-rich foods like flax seeds. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? The only tip I have is to pay attention to what you’re eating and drinking! Your skin/­­hair/­­overall appearance is a direct reflection of what’s happening on the inside. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? I’m a lot better at knowing my limits these days. I can sense when I’m bordering on overcommitment, and I just shut it down and start saying no to stuff. I try to nourish my body well and carve out frequent pockets of time for quiet and stillness. -- If stress cannot be avoided, what are your ways of dealing with it? Going outside, meditating, reading a good book, cooking a beautiful meal with no intention of posting it to Instagram :) -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I’ll eat lots of citrus and ginger and make a pot of vegetable broth with thyme, garlic, and shiitake mushrooms. I do immune tonics with mushroom powders too, drink lots of fluids, and take extra care to get a good night’s sleep and think positive. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Like I mentioned before, I’m a lot better at sensing when a project may not serve me/­­my career than I used to be. I think the work/­­life balance comes a lot more naturally now. When I was making my cookbook, it felt like I lived in that world, and I was eating a lot of takeout and just not looking after myself because I put that work first. When I start turning to certain shortcuts or I’m habitually depending on caffeine or working on the computer past my bedtime, I know it’s time to reset my outward glance. A reset usually means a day off with some gardening, intentionally simple meal prep, and creative pursuits that aren’t food related. Knowledge -- Your way of coming up with healthful, plant-based recipes that are unique and modern, but also doable and approachable is unprecedented in the food blog world. What is your process when it comes to developing recipes? That is very generous of you to say! I have a professional cooking background, but I also appreciate the comfort of ease and efficiency. Ultimately I want my recipes to bring some kind of enjoyment or sense of ease/­­relief in someone’s life. Those two goals are front of mind when I get to work on a certain recipe concept. The recipe will usually start out slightly chef-y (lots of ingredients, multiple cooking methods, longer prep time), and then slowly I edit it down to streamline and make it do-able for most lightly experienced cooks. I also read every food magazine/­­food media website I can to stay up to date on new cooking methods and ingredients. Fun & Inspiration -- What do you do to unwind or treat yourself? I work on my house! I like tinkering with the layout and picking up new pieces, plants, rugs etc. My favourite/­­ultimate “treat yourself” strategy though is booking a weekend (or longer) away somewhere with my partner. -- A book/­­song/­­movie to feed the soul: Book – Invincible Living by Guru Jagat Song/­­Album – The Master of None Season 2 soundtrack on Spotify. Italian disco, classic New Edition etc.! Movie – Win It All on Netflix (such a feel good movie, seriously) -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? –  A rosewater sprayer in TSA-approved size for a fresh/­­hydrating face mist –  Snacks (raw nuts, bars etc) –  Amazing Grass packets for when I need greens fast. –  Moisturizer –  Large scarf that doubles as a blanket –  A smoky quartz that I don’t leave home without. –  A hemp cloth and tiny container of oil-based soap because I always want to wash my face immediately after a flight, even a short one. –  Minimal clothing–usually neutral coloured basics that work well for a variety of situations. I tend to always buy clothing at my destination so I go light on it when I’m packing. –  Saje Peppermint Halo: I get back pain here and there and use this as a pain killer of sorts, both at home and away. It’s like rolling ice right onto the problem area! –  Bamboo utensils and metal straw for minimizing waste on the go. -- Is there anyone you would like to hear from next in this interview series? Renee Bird! Based on this amazing post, I think she may be just the person for this series ;) All photos courtesy of Laura Wright The post Self-Care Interview Series: Laura Wright appeared first on Golubka Kitchen.

Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes

October 16 2017 Meatless Monday 

You can add just about anything you fancy to risotto, which makes it a creative cooks dream. This recipe relies on four different kinds of mushroom (you could use different mushrooms or only cook two or three types as long as the amounts stay the same) and if you forget about the risotto part of the recipe, youre left with an exotic mushroom dish. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian. Makes 4 servings - 8 tablespoons butter, divided in half - 1 large onion, finely chopped -  1/­­2 cup torn cremini mushrooms -  1/­­4 cup torn oyster mushrooms -  1/­­2 cup torn shiitake mushrooms -  1/­­4 cup sliced button mushrooms -  1/­­2 cup Arborio rice - 1 cup dry white wine - 5 cups vegetable stock -  1/­­2 cup grated Grana Padano - 2 teaspoons white balsamic vinegar -  1/­­4 cup chopped sun-dried tomatoes -  1/­­2 cup Italian parsley leaves - Salt and pepper  Melt the butter in 2 heavy saucepans on medium high. Gently saute the oinons in one until softened, about 3 minutes. In the other, cook the mushrooms until caramelized, about 6-8 minutes. Season lightly with salt and pepper. Turn off mushroom pan. Stir in the rice to the onions and cook, stirring all the time, for about 2 minutes until the mix becomes translucent. Add the wine and cook for around 6-7 minutes until the wine is absorbed. Season with salt and pepper. Add 2 cups of the stock to the pan and simmer gently until the stock is absorbed, stirring every minute or so to prevent sticking! Gradually add more stock, a ladleful at a time, until the rice is tender, about 15-18 minutes. Adjust seasoning in the risotto with salt and pepper and add the mushrooms. Turn heat to low and stir in cheese. In a small bowl, combine the vinegar, sun-dried tomatoes and parsley. Use this as a garnish on top of risotto when served. From Fabios 30-Minute Italian by Fabio Viviani; published by St. Martins Press. Copyright (C)2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 114-115. Photo by Matt Armendariz. The post Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes appeared first on Meatless Monday.

Self-Care Interview Series: Tonya Papanikolov

September 24 2017 Golubka Kitchen 

Self-Care Interview Series: Tonya Papanikolov Today’s self-care dialogue is with Tonya Papanikolov, holistic nutritionist, plant-based chef, and creator of The Well Woman. Tonya is a true renaissance woman, well-versed in all things wellness, mindfulness, and natural healing. We are constantly inspired by her otherworldly plant cheese plates and other whole food creations, as well as her radiance and spirit. In this interview, Tonya tells us about her approach to exercise and stress, the protocol she’s been implementing for skin integrity and gut healing, her favorite facial massage tool, her path to holistic nutrition, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I honestly really need both! Routine is so important in keeping me aligned, on track and grounded however too much of it interferes with my natural creative process. I like routine for certain things like: waking up in the morning, meditation, yoga, bowel movements, meals. However, Im a very spontaneous person and I absolutely need the freedom to throw everything up in the air to do something unpredictable. Im distracted quite easily, which means I may go on a walk and begin to inspect the sap coming out of a cedar tree which derails my routine for dinner time, hypothetically speaking ;) Those are moments I happily take freedom over routine. But its all a fine balance. There cant be too much regimentation and there cant be too much freedom. The pendulum is always somewhere along the spectrum being balanced and fine-tuned. Right now in my life, based on various situations and work, I have very little routine and it is actually something Ill be working on in the fall! Calling in some solid routine. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. Mornings do differ from day to day. It just depends on what I have going on. My ideal morning would be waking around 6:30-7am and having a big glass of lemon water before a 30-minute meditation, followed by a return to bed for a cuddle and hug. Next I would have a quick cold shower and head to the kitchen to make a morning elixir. This might be a coffee with nut milk and herbs or matcha, pearl, collagen or whatever else I feel like throwing in my blender that day based on how Im feeling! But definitely a warm beverage and some reading material. I would then begin to prioritize my day and make a list of everything I want to accomplish. I really like to save some time in the mornings to respond to emails, its been a goal of mine this year to get better at responding to emails in a timely manner. But if we had to strip everything down to the bare essentials: the absolute perfect morning is any morning that I have prioritized my meditation before everything else. This is absolute self-care time and if I do nothing else but this, I am ready for my day. -- Do you have any bedtime rituals that help you sleep well? Not specifically at this time. I feel very lucky to be a great sleeper. Bedtime is funny because on the one hand I know I should be going to bed earlier but on the other Im never tired in the evening and am extremely productive during these hours. It is the time of the day I love to work the most! I am the clearest, calmest, there are so few distractions for me and I never feel my energy dip at night (for better or worse). I rarely feel tired at any point in the day so I will happily stay working until 11pm. I do try to limit computer time at night and if I cant then I always have f.lux on my screen to cast off the blue light. Im really working on this! Id like to begin shutting down work by 10pm latest but when you are working for yourself, its not always possible! I feel quite blessed that I fall asleep as soon as my head hits the pillow and that I wake with ease as well. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast - a big green smoothie, a green juice, a warm elixir in the winter time, often with cacao. I will usually add a plant-based, raw, fermented protein to my smoothie or elixir. Sometimes Ill have a piece of sourdough toast from a local organic bakery with nut butter or some avocado and lemon. Lunch - a salad with raw seasonal vegetables or some cooked vegetables like broccoli, squash, sweet potato. Or steamed greens with sauerkraut, hummus and sprouts. Snack - some of my plant-based cheeses with chia/­­flax crackers Dinner - Soup, dahl, kitchari I love making elaborate meals for dinner gatherings and special evenings but when Im cooking for myself I like to aim for simple, healthy and balanced. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I do! But Im not that religious about it. I have one drink in the morning that is caffeinated which will alternate between a high-quality coffee or a matcha. -- Do you have a sweet tooth? If so, how do you keep it in check? I cant say I do. I dont consume any processed sugar so this helps keep everything in check. When I do bake or use a sweetener I go for maple syrup, honey or dates. I dont feel fiendish about sweet stuff or have cravings for it. I feel lucky for this. -- 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 am just getting through a protocol for strengthening skin integrity and gut healing. I was using a potent antioxidant Quercetin, vitamin C, collagen, an EFA supplement and a general clean diet free of the major allergens. My skin issue cleared up very quickly once I begun this protocol. I also got a good dose of salt water and vitamin D from the sun which played a huge role and were the missing pieces. But in terms of everyday stuff I take a vegan probiotic and ashwagandha. I rotate other things in and out like maca, he shou wu, schisandra. I also drink a nettle and astragalus tea. Id like to say I get everything I need from a healthful diet and clean water but Im a very sensitive being and have a long history of gut trouble like IBS (its really good now!) but this means that I do take extra care with supplementation and herbs when Im feeling sensitive or stressed. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  My day to day is extremely active and yoga is my main form of routine movement. I also dance a lot. I find it to be a wonderful way to start the day. Im usually on my bike for over an hour a day as well and this definitely gets my heart rate up. I go on the occasional run or to a spin class but as we move into Fall Im going to be looking for a new form of movement and exercise - something a bit more strenuous. This is part of the routine Ill be looking to form for fall. -- 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 do find it pleasurable. I dont think Id ever describe the process as torturous (ha!) but I definitely think the hardest part is just getting to the class. Having the motivation to go every day or every other. Once Im there I feel good instantly. The moving and stretching make me feel stronger as the class gets more intense. And of course afterwards, the feeling is the best. Endorphins, detoxing, cooling the body down. Sign me up! Beauty -- What is your idea of beauty – external, internal or both? I like to think of beauty from an energetic, magnetism point of view. When I feel my most beautiful its generally an energetic state Im in where I exude magnetism. And Im not talking about a physical beauty magnetism but more of an energetic allure for life, a curiosity. I think other people notice that. I definitely notice that in other people. I find food and nature to have so much physical beauty and that definitely effects the final dishes/­­plates I make. Im an aesthete through and through. My eyes see such beauty in ordinary everyday life moments: the colour of someones eyes, their laugh, the way they move their hands, little unnoticed smirks, hair blowing in the wind, a cluster of sunflowers growing toward the sun, the sound of leaves in the wind. This is all so beautiful to me. -- What is your skincare approach – face and body? Im big on my skincare regime! If I had it my way Id go for natural facials every month but it usually turns out to be once a season. I use natural products from Pure and Simple in Toronto, Naturopathica and Living Libations which is a Canadian company. Nadine makes incredible skincare products from Haliburton Ontario, you can read her interview on The Well Woman. I only use natural products on my skin which should come as no surprise! My regime is the usual: cleanser, toner, serum and cream. I also have a jade facial gua sha tool that I massage my face with after serum. Best Skin Ever is a pretty remarkable product, its an oil based serum. I try to stay on top of a weekly exfoliation and mask. If you notice your skin getting dull the best way to correct it is with some weekly exfoliation. I use a fig enzyme peel and a clay mask. I try to do this once a week. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water! The easiest way to get beautiful, hydrated and glowing skin is from drinking 2L + water a day. Other things that help are drinking bone broth, colonics or coffee enemas always make my skin and eyes glow because they are so beneficial to our gut health. Getting good sleep is key and meditation is always elevating and leaves me with a glow. A plant-based diet with lots of veggies, greens and fermented foods is also key. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My facial gua sha massage tool! Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Meditation, yoga, breath-work, moving my body, laughing at myself, dancing. I use ashwagandha daily too. -- If stress cannot be avoided, what are your ways of dealing with it? All of the above! I also will talk it out with friends and my sister, family, my therapist. My therapist uses an amazing method that she has been teaching me called the Sedona Method (its an amazing book that I highly suggest). Shes not your usual therapist who you just talk to. She makes me release on all feelings and this has been an incredible tool for releasing stress, fear or any negative emotion. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Oil of oregano, lots of water, a tea with ginger, turmeric and raw honey, minimal food (so that the body can send all of its energy into fighting off the bug instead of to digestion) and LOTS of sleep! -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? There is such overlap for me! Life and work are very intertwined, one in the same. And although I love it that way Im trying to implement some more boundaries and turn-off time. But the fact is that I love what I do so much so working doesnt come with a burden. 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? Some of the tools have become engrained at this point. I have a morning gratefulness practice of putting my hands toward the ceiling and going over everything I am grateful for in that moment. Its really just about making new habits and setting them as priorities. I try to take 20 minutes a day for stillness in the form of meditation and breath work. I journal regularly as well. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating a plant-based diet that consists of mostly vegetables, lots of green smoothies and healthy fats. Diet has been number one, followed by yoga and meditation. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Many books along the way. Siddhartha. The Great Work of Your Life (which not-so coincidentally appeared on my door step one day). All the books I read while studying at The Institute of Holistic Nutrition. Knowledge -- Have you always been interested in the connection between wellness and sustenance? What was your path to studying Holistic Nutrition?  My interest started quite young. I ate really healthy as a kid, my favourite food growing up were carrots (?!). The trend continued as a teenager but I definitely had a lot to learn. I knew I wanted to get into nutrition in high school and chose a university school and program accordingly. I studied nutritional science for four years at the University of Guelph and thought I would become a naturopathic doctor but decided to switch directions after school. I got into a totally different line of work in fashion, where I worked for a Canadian retailer doing fashion direction! It was a really fun job but after a substantial amount of stress and awakening, I decided to pivot back into health, wellness and food. I went back to school, to the Institute of Holistic Nutrition in Toronto. -- You make your own plant cheeses and even developed a plant cheese plate for the Toronto restaurant Nota Bene! How did you come across the plant cheese-making practice and develop your own recipes? What’s your favorite cheese that you make? I learned the process to make the plant-based cheeses while studying at Matthew Kenney Culinary in California, from there its just been experimenting and playing with new flavor and consistency combinations! Thats a tough question, I really love the truffle and charcoal flavor and the freshness of the dill and chive! -- You cook plant-based dinners for groups of people, often centering the food around beautiful themes, like your Spring Equinox dinner. Can you tell us a bit more about the dinners and your approach? Its really just about getting a group together to share in a healthy meal and to show people how versatile, delicious and vibrant a plant-based meal can be. The themes often come from inspiration around the seasons, a book, or an artist. I love the idea of working with a theme for dinners to tie everything together. Fun and Inspiration -- What do you do to unwind or treat yourself? Ultimate unwinding is a weekend getaway to a cabin on a lake! Unwinding in nature is always my preference. I treat myself with a facial or going for acupuncture, reiki or to a restorative yoga class. Unwinding can be as simple as a walk. But the classic Tonya move is a back-scratch before bed. My! Favourite! -- A book/­­song/­­movie/­­piece of art to feed the soul: Book - You Are a Circle and You Are a Message Song/­­Album - This song that I wake up to each and every morning: Ik Ardas Wahe Guru by White Sun Movie - The Scent of Green Papaya by director Tran Anh Hung Piece of Art - Ronan Bouroullec drawings -- What are some of your favorite places to eat in Toronto? Awai, Dandylion, Actinolite, nutbar, Kupfert and Kim, Earth and City -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I love this! Here are some of mine: - Probiotics - Oil of oregano - Camera - 2L of water - A book - My recipe/­­poetry notebook - A good pen - A homemade trail mix - My favourite copper spoon - My Jesse Kamms - theyre comfortable and I love wearing them travelling -- Is there anyone you would like to hear from next in this interview series? Nikisha Brunson! Photos by Nathan Legiehn, Kelly Brown and Tonya Papanikolov. You might also like... Self-Care Interview Series: Laura Wright Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Sarah Britton .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: Tonya Papanikolov appeared first on Golubka Kitchen.

Vegan Sweet Potato Pie

September 10 2017 VegKitchen 

Vegan Sweet Potato Pie Vegan sweet potato pie, made with silken tofu, sets up beautifully when baked. The cheering color makes it perfect for fall or winter occasions. Pie crust sizes vary, so if excess filling remains after pouring into the crust, fill a ramekin or two, and bake at the same time as the pie to make mini-puddings. Photos: Hannah Kaminsky. […] The post Vegan Sweet Potato Pie appeared first on VegKitchen.

garlic pickle recipe | chilli garlic pickle recipe | lahsun ka achar

September 1 2017 hebbar's kitchen 

garlic pickle recipe | chilli garlic pickle recipe | lahsun ka achargarlic pickle recipe | chilli garlic pickle recipe | lahsun ka achar with step by step photo and video recipe. typically this pickle recipe is prepared just with garlic pods and is referred as garlic pickle. however i have extended this recipe by adding green chilies to make it spicy garlic chilli pickle recipe. this recipe is an instant version and the shelf life should be 2-4 weeks minimum. Continue reading garlic pickle recipe | chilli garlic pickle recipe | lahsun ka achar at Hebbar's Kitchen.

Easiest Asian Slaw

August 1 2017 VegKitchen 

Easiest Asian Slaw This is the easiest Asian slaw recipe ever, since it requires a bare minimum of chopping (just the fresh herb!), and starts with pre-cut fresh vegetables. You can also shortcut your way to a flavorful dressing by using a good bottled brand of sesame-ginger, but if you want to make your own, by all means! This simple […] The post Easiest Asian Slaw appeared first on VegKitchen.

Cheesy Pull Apart Pizza Bread

July 27 2017 Vegan Richa 

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

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

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

BBQ Pulled Mushroom Sandwiches

July 5 2017 Oh My Veggies 

Thinly sliced cremini mushrooms are simmered in tangy barbecue sauce and stuffed into buns to make these vegan pulled mushroom sandwiches.

Avant Garden New York

June 27 2017 Happy Cow veggie blog 

Avant Garden is a wonderful vegan restaurant in East Village, New York. When you walk through the door there is a very nice ambiance. We didnt make any reservations but we were fortunate that we got seating at the bar, so we could see all the chefs work in the open kitchen. Is there anything better than watching people passionately create one wonderful plate after another? Avant Garden is truly upscale, vegan dining. They let vegetables simply be vegetables. They bring out the very best of each ingredient while bringing together various greens, veggies, fruits, grains, nuts, legumes, herbs and spices in a wonderfully creative way. Every plate is like a colorful painting, bursting with colors and flavors. The two of us shared four dishes and each of them was a feast for the eyes. We enjoyed a baby gem salad with smoked tomato, ranch and preserved lemon with avocado as a starter. Next was the toast with cremini mushroom with onion marmalade, grapes, herb de Provence and walnut puree on the side. We topped it off with two great main dishes; roasted carrots with faro, ramp chimmichuri, tzatziki and some pita bread and my favorite parpadelle pomodoro with herbed gremolata. […] The post Avant Garden New York appeared first on The Veggie Blog.

Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday

June 19 2017 Meatless Monday 

Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday Summer is just around the corner, so break out the grill and round up your friends for a great cook-out get-together. But dont bother with the beef, weve got you covered. Weve put together the most amazing collection of burger recipes youve ever tasted. Best of all, none of them use meat.   Top 10 Meatless Burger Recipes - Free Download your free copy of the Monday Burger Cookbook now. Inside youll find 10 scrumptious ways to make burgers using healthy, plant-based ingredients. Enjoy the rich, satisfying flavor of our Sweet Potato Black Bean Burger. Or settle back with our yummy Mini Portobello Mushroom Burger Sliders. And for those who crave the zesty taste from South of the border, check out our Mexican Lentil Burger. All in all, there are 10 mouth-watering meatless burger recipes for you to explore. So get your buns in gear!   The Monday Burger - Skip the Meat, One Day a Week Americans consume nearly 50 billion burgers per year, thats three burgers per person each week. By choosing not to eat meat just one day a week, you can improve your health by reducing your risk of heart disease, diabetes, obesity and even cancer. In addition, youll help preserve our planets resources. To get a better idea of the environmental implications, read this article from Johns Hopkins Center for a Livable Future.   Fresh Fruits and Veggies, Hot Off the Grill As long as youve got the grill out, dont forget all the other fresh seasonal produce thats perfect for outdoor cooking. In fact, weve got a special article on this very subject coming up soon. So look for it and let us know which meatless burger recipe in our Monday Burger Cookbook you like best on Facebook. Well announce the recipe that gets the most votes! The post Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday appeared first on Meatless Monday.

Open-Faced Falafel Burgers

June 11 2017 Oh My Veggies 

These healthy falafel burgers are made with a crispy panko coating, pan-fried until crisp and served over mini pitas with veggies and tahini sauce.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!