mush - vegetarian recipes

mush vegetarian recipes

Recipe | Thai Red Curry Soup

January 18 2019 Oh My Veggies 

It’s Soup Week on Oh My Veggies! Now, before you get all impressed, you should know that the reason this week is Soup Week is because I’ve spent the past two weeks sick and I haven’t wanted to eat much other than soup. So this is less about me being an amazing, creative food blogger and more about me being having a raging cold. But anyway, Soup Week! Yay! My favorite local Thai restaurant serves the most delicious Thai Red Curry Soup with their lunch specials. Like most lunch special soups, there’s not much to it–broth and usually 4-5 cubes of tofu, about the same number of sliced mushrooms, and a scant teaspoon of thinly sliced scallions. But that’s okay, because the best part is the broth anyway. It’s a little bit spicy, a tiny bit sweet, and incredibly fragrant from the combination of coconut milk and red curry paste. I’ve made a soup similar to this with summer veggies and green curry paste in the past, and I thought I could switch out the green curry with red and I’d get something pretty close to the Thai restaurant Red Curry Soup. It was really close, but the missing piece […]

Broccoli, Mushroom, and Sun-Dried Tomato Pizza

January 18 2019 VegKitchen 

Broccoli, Mushroom, and Sun-Dried Tomato Pizza Using plenty of veggies makes this easy vegan broccoli pizza, embellished with mushrooms and sun-dried tomatoes, a nourishing meal. Serve a big salad with mixed greens and plenty of raw veggies, embellished with olives and chickpeas. Use as many of the shortcuts as you’d like, making this a super-quick preparation; I’ve provided from-scratch options for sauce and crust (even a gluten-free option! Continuing reading Broccoli, Mushroom, and Sun-Dried Tomato Pizza on VegKitchen

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles)

January 16 2019 Golubka Kitchen 

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened for us over the past month, and at this point we are so ready to fill our plates with 99% plants. That’s what this meal plan is all about. We are employing the amazing, shape-shifting powers of spaghetti squash to create four distinctly different, plant-fueled dishes that will still keep us cozy in this frigid weather (no bone-chilling, cold salads or fully raw dishes here!). We’ve got special pesto ‘noodles’, pho, tacos, and lasagna. As usual, there is a step-by-step weekend prep guide, as well as a shopping list for your convenience :) Hope you enjoy this one! Menu - Spaghetti Squash Noodles with Brussels Sprout Pesto - Kale Pho with Spaghetti Squash Noodles - Spaghetti Squash Kimchi Tacos - Portobello Spaghetti Squash Lasagna *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes 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 mini. 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. Add whatever other ingredients youll need for the week here, if doing shopping for the whole week. Produce 2 large or 3 medium spaghetti squash 1 lb Brussel sprouts 1 medium yellow onion 2 large leeks 1 head of garlic 1-inch piece ginger 1 bunch kale 1/­­2 lb shiitake 8-10 portobello caps 2-3 avocados 1 bunch cilantro 1 lemon 3 limes Spices 2 cinnamon sticks 2 star anise black peppercorns 5 whole cloves 3 whole cardamom pods 1 teaspoon coriander seeds Staples/­­Other sea salt olive oil neutral avocado oil or other oil of choice apple cider vinegar brown rice vinegar tamari sriracha/­­chili sauce 24 oz marinara sauce 1 cup vegan kimchi tortillas – gluten-free if needed sea salt Bulk 1 cup dried chickpeas 1 cup raw pumpkin seeds 1 cup raw almonds nutritional yeast Basic Prep Complete these steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Roast The Spaghetti Squash Spaghetti Squash, the beautiful yellow vegetable with flesh that turns into ‘noodles’ when roasted, will be the base for all our dishes in this meal plan. Here, we are roasting 2 large squashes, which we’ll be using for pesto noodles, pho, tacos, and lasagna throughout the week. Roasted Spaghetti Squash   Print Ingredients 2 large spaghetti squash - halved, seeds scooped out avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat oven to 400° F (200° C). Prepare 2 baking sheets, lined with parchment paper. Place the halved spaghetti squash on the baking sheets, face up. Oil thoroughly and sprinkle with salt and pepper. Turn the squashes face down, place in the oven, and roast for 30-40 minutes,until the flesh is soft, cooked through, and noodle-like when scraped with a fork. Take care not to overcook, as the noodles can turn mushy. Let cool slightly. Scrape all of the noodles out of the squash skins using a fork, and store refrigerated in an airtight glass container, until ready to use. 3.5.3226   2) Cook Chickpeas and Make Broth Base for Pho In this step, we are cooking chickpeas for the pho and tacos, while also making the broth base for our pho. Making ingredients using the offshoots from other ingredients is one of the most gratifying and humbling things about cooking! Pot of Chickpeas   Print Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the chickpeas. Place the chickpeas in a pot and cover with about 8 cups of purified water. Bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Test the chickpeas for doneness. Cook longer if needed, until completely soft. Add salt to taste at the end. Drain, reserving the cooking liquid for the pho broth (below). 3.5.3226   3) Make the Pho Broth This pho broth gets its deep, comforting flavor from toasted spices, chickpeas (cooked in the same water, in the previous step), tamari, and any other vegetable scraps you have around. Pho Broth   Print Ingredients 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 teaspoon black peppercorn 5 whole cloves 3 cardamom pods 1 medium yellow onion - sliced into 8 wedges 3 garlic cloves - crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 6 cups chickpea broth - from above any vegetable scraps like leek tops, onion skins, etc. (optional) ½ lb shiitake - hard stems separated, caps reserved 3½ tablespoons tamari 1 tablespoon brown rice vinegar ¼ teaspoon sriracha/­­chili sauce Instructions Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho. 3.5.3226   4) Make the Brussels Sprout Pesto This pesto is made with blanched Brussels sprouts, for a dose of cruciferous goodness, and pumpkin seeds, for a lighter alternative to nuts. The result is surprisingly delicious pesto, which will be used for the Spaghetti Squash Noodle dish, as well as the lasagna. Brussels Sprout Pesto   Print Ingredients 1 cup raw pumpkin seeds 1 lb Brussels sprouts - ends trimmed off, sliced in half sea salt 1 clove garlic - chopped 1 bunch cilantro, stems and leaves (reserve a handful of leaves for the pho and tacos) - torn juice of ½ lemon 1 tablespoon nutritional yeast freshly ground black pepper ½ cup olive oil Instructions Preheat the oven to 350° F (180° C). Spread the pumpkin seeds on a baking tray and toast in the oven for 5-7 minutes, until fragrant and slightly golden. Bring a large pot of well-salted water to a rapid boil. Add the Brussels sprouts and blanch for about 8 minutes, or longer, until soft throughout, but not mushy. Drain and set aside. Reserve a small handful of pumpkin seeds and set aside to use as a garnish for the pesto noodle dish. Place the rest of the pumpkin seeds into a food processor, followed by a large pinch of salt and garlic. Pulse to roughly break up the pumpkin seeds. Divide the blanched Brussels sprouts in half. Save one half of them whole, to use later in the pesto noodle dish, keeping them refrigerated in an airtight container. Add the other half of the blanched Brussels sprouts to the food processor, along with the cilantro, lemon juice, nutritional yeast, another pinch of salt and black pepper. Process until well combined. Slowly poor the olive oil through the feeding tube on the lid, with the motor still running. Taste for salt, adjust if needed. Use the pesto right away or store refrigerated for up to 5 days. 3.5.3226   5) Make the Almond Ricotta This easy almond ricotta is mainly meant for the lasagna, but you can use any of the leftovers in the tacos or in the Brussels sprout pesto noodles. Almond Ricotta   Print Ingredients 1 cup almonds - soaked overnight in purified water 1 small garlic clove pinch of sea salt 1 tablespoon nutritional yeast generous squeeze of lemon juice - to taste Instructions Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. 3.5.3226   Recipes This is a meal that will take you minutes to prepare, thanks to all the weekend prep. Spaghetti squash ‘noodles’ go well with pesto of any kind, but they become something really special, when combined with the Brussels Sprout Pumpkinseed Pesto and silky, blanched Brussels sprouts. Spaghetti Squash Noodles with Brussels Sprout Pesto   Print Serves: 4 Ingredients ⅔ of the amount of the Brussels Sprout Pesto - from above about 3 cups roasted spaghetti squash - from above reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above reserved handful whole toasted pumpkin seeds - from the pesto recipe, above Instructions Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using. 3.5.3226   This Pho is incredibly cozy, but also very nourishing and light. The deep, dark broth holds the powers of various warming spices, shiitake, chickpeas, and veg. Spaghetti squash ‘noodles,’ chickpeas, and kale fill it out, and a scoop of avocado + a drizzle of chili sauce on top take it to that next level. Kale Pho with Spaghetti Squash Noodles   Print Serves: 4-6 Ingredients pho broth - from above 1½ cups cooked chickpeas - from above about 3 cups roasted spaghetti squash - from above shiitake caps from ½ lb shiitake - sliced, reserved while making pho broth 2-3 kale leaves - stems removed, roughly chopped juice from 1 lime, plus more for serving handful of cilantro leaves - for garnish ripe avocado - for garnish sriracha/­­chili sauce - for garnish (optional) Instructions Bring the pho broth back to a boil, add the cooked chickpeas, spaghetti squash, sliced shiitake caps, and kale. Adjust the heat to a simmer and cook for about 10 minutes, until the kale is cooked through. Remove from heat and mix in the lime juice. Taste for salt and adjust if needed. Serve warm, with more lime slices, garnished with cilantro leaves, cubed ripe avocado, and more sriracha/­­chili sauce, if desired. 3.5.3226   This is the wintery version of our Kimchi Tacos from the Summer Meal Plan. It’s hard to do them justice with words or photos, but they are really good. Proof: my ten year old, who strongly dislikes squash and doesn’t eat kimchi because it’s too spicy, ate them for dinner two nights in a row without any comment (silence during a meal is always a good sign around here :). They are also so, so quick! Spaghetti Squash Kimchi Tacos   Print Serves: 4 Ingredients 1 tablespoon avocado oil or other neutral oil of choice 2-3 kale leaves - stems removed, leaves torn sea salt 1½ cup cooked chickpeas - all of the remaining from above 2 cups roasted spaghetti squash - from above about 1 cup vegan kimchi tortillas of choice - gluten-free if needed 1-2 ripe avocado - cubed cilantro - for serving lime slices - for serving sriracha or hot sauce of choice - for serving (optional) Instructions Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using). 3.5.3226   Does this dish of layered vegetables, mushrooms, and sauces actually taste like lasagna? It really does! The spaghetti squash ‘noodles’ replace the carb component of regular lasagna noodles, while the portobello mushrooms add substance, depth, and meatiness. The almond cheese and pesto from prep day, as well as good, store-bought marinara add just the right punch of flavor. It’s a higher vibe lasagna that will still leave you satisfied, with a bonus of not weighing you down. Portobello Spaghetti Squash Lasagna   Print Serves: 4-6 Ingredients 2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish 8-10 portobello caps 2 large leeks, white and pale green parts only - sliced sea salt 24 oz marinara sauce about 7 cups roasted spaghetti squash - from above almond ricotta - from above reserved ⅓ the amount of Brussels sprouts pesto - from above freshly ground black pepper Instructions Preheat oven to 375° F (190° C). Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release. Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft. Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil. Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving. Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge. 3.5.3226   You might also like... Lemongrass Mung Beans over Spaghetti Squash Spaghetti Squash Mung Bean Lasagna Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Plant-Based Meal Plan Mini: Rice (Congee, Fried Rice, Veggie Burgers) .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 New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) appeared first on Golubka Kitchen.

Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese)

January 14 2019 Oh My Veggies 

January is a funny month. We’re all motivated to lose weight and get healthy and eat light foods. But the weather is gray and cold and makes us want casseroles and mac & cheese and hot chocolate. I’ve posted some lighter recipes in the past two weeks, but now it’s time for Pesto Mac. Cheesy, carb-y Pesto Mac. Yes, the same Pesto Mac I put in my What I Ate This Week last month. Except it’s not the same, because that version was a disaster. I didn’t measure my ingredients when I was making the sauce and it turned out way way WAAAAY too thick. Oops! But now I’ve perfected the recipe. And between working on this Pesto Mac and another mac & cheese recipe for a project I’m doing, I’ve learned a lot about making macaroni & cheese. Like: Add veggies to make your mac & cheese go further. Broccoli is probably the most obvious vegetable to add. (They even sell boxed mac & cheese with little bits of dehydrated broccoli!) I also really like adding mushrooms, greens (like kale or spinach), roasted jalapenos or poblanos, cauliflower... anything that goes with the cheese you’re using, really. I mentioned this […]

Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi

January 7 2019 Meatless Monday 

Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger. This recipe comes to us from Austin at Building Our Rez.   Serves 4 - For the Tofu - 1 14 oz block extra-firm tofu, pressed - 3 tbsp cornstarch - 2-4 tbsp oil   - For the Dashi - 8 cups vegetable broth - 8 oz dried mushrooms - 1/­­3 cup low sodium soy sauce - 1 tbsp sesame oil - 1 onion, sliced - 6 garlic cloves - Thumb-sized piece ginger, peeled and grated (about 2 tbsp grated) - 1/­­4 cup rice vinegar - 1-2 tbsp. chili oil (depending on your heat tolerance) plus more for topping - 1 8-inch piece of kombu (seaweed)   - For the Veggies and Toppings - 1 spaghetti squash - Your choice of veggies, such as 1 head of broccoli (about 2 c chopped florets) and 1 bell pepper, chopped - 1/­­2 cup green onions, sliced - 1 14 oz can coconut milk   Add all ingredients for the dashi except the kombu to a pot. Bring to a boil and allow to simmer while the spaghetti squash is cooking 45 minutes – 1 hour. Preheat the oven to 400?F. Slice the spaghetti squash in half, lengthwise. Scoop out the seeds and discard. Drizzle with olive oil. Sprinkle with salt and pepper. Place cut side down on a greased baking sheet and bake for 45-50 minutes, flipping halfway or until cooked through. Cut your veggies. We cut our broccoli into florets and chop our bell pepper into 1/­­2 in pieces and add to the skillet with 1 tbsp. oil. Cook until veggies are cooked but still have a little bit of a bite. Slice green onions for topping and set aside. When the spaghetti squash is done, remove from oven and allow to cool. Cook the tofu. Heat the oil in a large skillet over medium-high heat and add the tofu. The cornstarch make it want to stick together so make sure to sprinkle it in piece by piece so the cubes get to cook individually. Be careful at this step: the oil tends to splatter when you add the tofu. Allow to cook over medium-high heat about 4-6 minutes or until browned. Flip tofu cubes over and cook 4-6 minutes on the other side. Add the kombu to the dashi and simmer (do not boil) for 20 minutes. Strain the dashi through a sieve to strain out all the large items. Taste the dashi for flavor and seasonings. Even the low sodium soy sauce lends a decent amount of salt, but add more if necessary. Add more chili oil if you desire a spicier broth. Assemble your bowl. Place spaghetti squash into bowls. Ladle broth over top. Layer on veggies and tofu on top with a drizzle of coconut milk, green onions and more chili oil if desired. The post Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi appeared first on Meatless Monday.

Dal Pakwan Chaat

January 5 2019 Manjula's kitchen 

Dal Pakwan Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Dal Pakwan Chaat This recipe is a little twist to an authentic breakfast delicacy in Sindhi homes. This style of serving makes this dish perfect for a gathering. I was inspired to do this recipe from when this was served to me in Jaipur while I was visiting my daughter-in-law family. For Pakwan - 1 cup all-purpose flour (maida, plain flour) - 1/­­4 cup fine sooji (samolina) - 2 Tbsp oil - 1/­­4 tsp salt - 1/­­4 tsp cumin seeds (jeera) For Dal - 3/­­4 cup chana dal (bengal gram) - 2 Tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­2 tsp salt - 1/­­2 tsp turmeric (haldi) - 1 Tbsp ginger chopped - 1 green chili chopped - 1/­­4 tsp black pepper - 1/­­4 tsp garam masala - 1/­­2 tsp mango powder (amchoor) For Garnishing - 1/­­4 cup tamarind chutney (check the recipe on my web site) - 1/­­2 cup cucumber chopped in small pieces Pakwan, Crispy This Puries -  Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer. - Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp. Cut them in 6 pieces giving them in triangle shape. - Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. - Fry few triangles at time not crowding them. Fry until both sides are a light golden-brown. Transfer triangles over paper towel, it will absorb the extra oil. For Dal -  Wash and soak chana dal for at least 2 hours in 3 cups of water. - Drain the water, heat the oil in pressure cooker over medium heat, when oil is moderately hot add cumin seeds. As seeds crack add dal, 2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat. - As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. - Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency. Serving Suggestion -  Serve pakwan with hot dal with drizzle of tamarind chutney, topping with cucumber. Cucumber gives them nice crunch. Notes:  After the triangle chips cool to room temperature they should be crisp. Chips can be stored in airtight container for 1 month. The post Dal Pakwan Chaat appeared first on Manjula's Kitchen.

Slow Cooker Vegetarian Gumbo

January 4 2019 Oh My Veggies 

Kidney beans, zucchini, and mushrooms, replace the meat in this healthy, goodness-packed slow-cooker stew. And don’t worry! The heat is still there with the addition of Cajun seasoning and hot sauce. If you’re not opposed to meatless sausage, Field Roast’s Mexican Chipotle Sausage would be a great way to add some heat (and a little faux meat) too.

Best Vegan Recipes 2018 from VeganRicha.com

December 31 2018 Vegan Richa 

Best Vegan Recipes 2018 from VeganRicha.comBest Vegan Recipes 2018 from VeganRicha.com . Popular Recipes from the year with a few of my favorites and also some recipes that have been consistently loved from the archives! Glutenfree Soyfree options Its a wrap! 2018 has been an year of ups and downs, in health, blogging, life and everything. My digestion issues meant I was eating less of legumes and you probably noticed that slight shift on the blog from a whole lotta chickpeas to more of mushrooms and tofu. I do make a lot of legume based meals, but with from scratch cooked beans rather than canned and also eat it only on the day they are cooked (no leftovers for me). So a lot of meals get out to the neighborhood! (if you are in seattle main area and would like some, ping me on fb. I don’t deliver, you pick)   Blogging is now pretty competitive with all the amazing new blogs with great photography and content. The competitiveness of it as a business can get to one. My plan for 2019 is to continue to do what I love, i.e. develop amazing recipes, and then delegate and find help for the rest. There will always be people who can do things better in some ways, and stressing about it gets me nowhere. So lets just create and eat amazing food!  What I also learnt is that you the readers have various interests when it comes to food. Quick recipes obviously always work. There are tons of those already out there, some on the blog and books too. And even though a good portion of my recipes use a few more ingredients and a few more steps, you choose to trust them and love the results! I am incredibly thankful that you do! Thank you for the support and love this year. Here is to many more! Wish you all a very Happy 2019! Here are the popular recipes from the year with a few of my favorites that were not as popular and also some recipes that have been consistently loved from the archives! What did you try from the blog this year that you were not sure about but turned out amazing? Let me know in the comments.Continue reading: Best Vegan Recipes 2018 from VeganRicha.comThe post Best Vegan Recipes 2018 from VeganRicha.com appeared first on Vegan Richa.

Self-Care Interview Series: Erin Lovell Verinder

December 30 2018 Golubka Kitchen 

Self-Care Interview Series: Erin Lovell Verinder Erin Lovell Verinder is a herbalist, nutritionist and energetic healer living in the wilds of the Byron Bay hinterland in Australia, working with clients locally in her Sydney clinic and worldwide via Skype. Routine -- Is routine important to you or do you like things to be more open and free? I honestly love both. I keep certain parts of my day very structured especially around work days and where I can, I claim open space. I follow structure to bring in the foundations of support that are essential for me to thrive and maintain my balance. Like slow mornings, connecting to nature, enjoying a whole nourishing breakfast. But then I open up my days where possible to flow & allow spontaneity. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I keep my mornings slow and sacred, it’s been a very intentional movement towards this over the years. I wake with the sunlight pouring into our bedroom, we live in an old church and the light in here is just next level serene. I always keep the blinds open to allow my body rhythms to harmonize with the sun and moon cycle. This regulates your cortisol and melatonin in such a fundamental way. I allow myself to wake slowly, no rush, no jump out of bed, no alarms, no startle response! I will then take time to do some stretching sequences with conscious breath, and then sit for a 20 minute meditation. Followed by a morning dog walk around our very green country town. Other mornings it’s a swim in the ocean with my husband and a lazy lay on the sand. After this, it’s breakfast time. I brew a tea, or make a tonic and take that out into the garden. I really feel it’s so important to have a whole breakfast, and we really honour that in our household, we sit and chat and connect over a meal before the day unfolds. I do my absolute best to only engage in anything work related after 8am and completely screen free before then is the daily goal. -- Do you have any bedtime rituals that help you sleep well? Yes! I am super ritualistic about the evening wind down. I ensure I am off all screens at least two hours before sleep. I feel this is so greatly important to allow our bodies to align and flow into the yin cycle of the night. I switch off all overhead lights and only use very warm low light lamps as the sun sets. This is another trick to converse with your body to wind down, let go of any tasks and prep for rest. I read, write, listen to music and savour evenings for creative flow and conversation with my husband. -- Do you have any kind of mindfulness practice?  Many. I practice conscious breath and meditation as my main allies. But I also spend A LOT of time with plants, growing, making, conversing and in nature scapes. This is for me the ultimate mindfulness practice of oneness, presence and connection. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Scrambled eggs with turmeric, garlic and greens, avocado and some home fermented veggies on the side.  Lunch – Wild caught Mahi Mahi with tarragon, parsley, lemon and garlic cooked in ghee, on top of a bed of greens with some roasted sweet potato on the side. (Literally one of my favourite dishes ever) Snack – I love smoothies. Often a smoothie, my current fav is Strawberries, cashew nut butter, cashew nut mylk, collagen, hemp seeds, tocos, cinnamon, vanilla powder & ashwaganda powder. Dinner - San choy bow, with a rainbow of veggies & lots of bold ginger flavour in vibrant cos lettuce cups. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I actually do not, I am completely stimulant free. I have not always been, but just find myself so very sensitive to any stimulants these days. I used to love love love a great spicy black chai tea but since going caffeine free I have replaced it with a dandelion chai blend I make myself that is just so warming and grounding I adore it. Plus no crazy energy spikes and lows, so thats a plus! -- Do you have a sweet tooth and do you take any measures to keep it in check? At the same time when I let go of stimulants, I completely let go of sweets- even natural sweeteners. In the past I have been an avid lover of raw chocolate and quite the connoisseur (ha) but these days I make my own carob chocolate that has no sweetener in it at all. I love carob as it’s very sweet naturally so you can get away with no added sweeteners. I pair it with vanilla powder and they work synergistically to give a natural sweetness that I find so comforting. -- 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 do utilize supplement support as needed, this shifts as my body shifts. I love Vitamin C on so many levels but particularly for its adrenally restorative healing elements, so it is absolutely in my daily supplement routine, alongside Magnesium citrate on the daily. With herbs, I will vary what I am taking depending on my needs. I add herbal powders and medicinal mushrooms to my tonics and smoothies. Currently my favourites are Withania (Ashwaganda) and Reishi. I also am a huge lover of infusions (long loose leaf herbal brews) and always have a big jar of an overnight infusion with me to sip throughout my day. My most utilized blend would be Nettle leaf, Oat straw and Hibiscus. Earthy, calming, tangy and nourishing. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Years go I had a heinous back injury, I herniated multiple discs from overexercising. My approach and relationship to body movement completely shifted after this, from rigorous to gentleness. It is still an area of my life I have to encourage myself back to and approach more as an act of self love. Taking care of my temple. I walk my pups daily, I love pilates and swimming, I have begun the be.come project and absolutely LOVE the approach to body movement with body positivity, inclusivity, no need for any equipment and in the comfort of my own home. This all feels really supportive and a mix of gentle yet effective support for me and my body. -- 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 am not a natural athlete by any measure! I have recently connected to how emotional it can be to return to body movement when you have been through a big physical injury/­­body change/­­life change. So for me the way I psyche myself up to do a session is to come from self love, to know this is a loving act of care for my body. That really helps me so much. Also knowing there are no rules to how you must move your body, allow exercise to meet your vibration- yin, yang and all between. Shifting the type of body movement I do with my menstrual cycle/­­hormones is so key. Be your own compass. Beauty -- What is your idea of beauty – external, internal or both? Authenticity, when someone is just purely themselves and at ease with it. I find it absolutely stunning. -- What is your skincare approach – face and body? Oils, oils and more oil. I swear by the dewy hydration of oils. I am pretty low maintenance with skin care, and have noticed I need a lot less intervention since moving to the sea and swimming in the ocean most days. The salt magic is so nourishing for the skin. I also find the sun very healing, contrary to the fear of UV rays we have been indoctrinated with! I use a homemade herbal balm for a lot of applications, hair mask, makeup remover, and moisturizer. It is a power packed plant based mix, and such a heavenly blend. I also use Ritual oil, a moringa and blue lotus oil as a body moisturizer.  I am in my mid 30s and really notice my skin responds so well to the dewy goodness of oils. I practice dry body brushing also, which I feel is so wonderful to aid stagnation and lymphatic flow. I use a jade roller which I keep in the fridge for extra lymphatic cooling, and use on my face every few days with oil. I always end my showers with cold water, to add in a hydrotherapy element. I wear very little makeup, but when I do it is always natural, as clean as can be. I love RMS and Ere Perez. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? The importance of a vibrant whole foods diet and hydration is EVERYTHING! So many compounds in our foods, fruit + veggies are anti aging and collagen boosting anti oxidant heros. I drink 3+ litres of filtered water daily and do my very best to eat a rainbow of seasonal organic fruit/­­veggies daily and honestly I rely on this to support my health, skin and hair primarily. I do add in a marine based collagen daily to either smoothies or tonics. Also I am in a stage of encouraging my hair to grow, and am using nettle, rosemary and horsetail infusions as a hair rinse. I also massage in olive oil and rosemary oil into my scalp, truly it is so simple and aids hair growth. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? A low tox life is key. Keep your stress in check, move your body, eat as clean as possible – mostly plants, organics or pesticide free produce, clean water and clean air. The most incredibly glowy humans I know follow this ethos. This has been my guideline and I am often told I really do not look my age. I am so at ease with ageing but it is always nice to hear you are maintaining a youthful glow! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I really do. I work for myself and direct all of my offerings at this point. This can be demanding and means work can have a never-ending feel. There are always so many thoughts, needs and energy streams flowing into my work life. I also feel when you work as a space holder and in the healing realms, your energy output can be hefty. Burn out is high in this line of work, as you truly want to assist so deeply to aid others, we can often throw our needs to the side. I have learnt this many times in my years as a clinician/­­healer. I implement a lot of consistency with a structured clinic week~ limiting the amount of clients I see weekly to where I feel my energy is at and how many clients I can truly be present for. I balance myself with time off, away from screens, in nature and welcome in receiving energy to counteract my giving energy. My self care practice is the core of how I seek balance. I am actually freakily good at giving back to myself, which I believe enables me to do what I do! -- If stress cannot be avoided, what are your ways of dealing with it? For me, it is much healthier to come at it head on.. (typical Aries answer!) I do my finest to address the stressors, and clear the way. Whether this means a mountain of admin,  which is often a stressor for me as I not a natural lover of admin. I bunker down, switch off all other distractions, play some flute music or chants, burn some incense and get in the zone. When I exit that zone I feel so accomplished and reward myself with an ocean swim, or a nature walk to balance out the mental space I have been in. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? First and foremost I rest. Immunity can be a very strong conversation our bodies communicate to us with the message of needed REST. My go to supplement and herbal approach is to take a high dose of Vitamin C consistently in divided doses throughout my day, I also add in zinc supplements. I always have an immune focused liquid herbal tonic in my first aid support cabinet, so I begin this at a high frequent dose to meet the acute presentation of a cold/­­virus~ generally dosing up to 4 x daily. Usually it will have Echinacea, andrographis, elderberry, manuka, thyme in it. I love medicinal mushrooms to support immunity so I will take a blend of Reishi and Chaga in higher doses. I avoid raw foods and focus on lots of cooked warming nourishing food to feed the cold, congees, broths, soups, stew. I also make fresh oregano, thyme with sliced lemon &  ginger tea. If I really honour the rest that is needed, the cold/­­rundown feelings will shift very swiftly. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? The best thing I ever did was to get a separate work phone. I have a dedicated phone that my clients can contact me on, so in my free time it is left at home or on silent. This has helped me enormously create healthy boundaries. I also do not have my work emails on my phone, so I do not check them at all unless I am sitting down at my computer to work. It is so important to be available to your own process and own life, especially when you are in the field of assisting others. These simple interventions help fortify those boundaries greatly for me. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? I return to softness with myself if I lose my way a little. I do my best to not judge or engage in negative self talk. I soften and return to my centre. We all have patterns we are cycling. Although I feel I am quite a master of my own self care practice I definitely can get caught up in my workload a fair bit. One thing I do consciously do is to book a treatment in weekly in some form, usually a bodywork-massage session. I find this tactile healing so restorative. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? I recently moved from the mountains to the sea, although they are both completely beautiful nature rich locations I was very much in need a big environment change for my own health and wellbeing.  Having lived in a very cold environment mountain side for 10 + years I was craving the warmth, the salt and the sun. Being by the ocean and soaking up the sun rays has been so fundamentally healing for me at this point. Total game changer! The power of changing your environment is so potent when you feel the call to do so. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I acknowledge that this too shall pass, it is transient. I do my best to trust my own creative genius. I am quite a forward motion person, so when I am feeling uninspired it absolutely can get me down. I am naturally a procrastinator in many ways, which can be so frustrating but saying that I also have the ability to then smash out the tasks in an uncanny way! I often find when I am not in such a wonderful place with myself I feel that sense of stagnation, so I do my very best to get to the roots of that stagnation. Often it takes me getting into nature to be re inspired, crafting out some quiet space to re energize and tackle the task head on. I try to ask myself what is the block, and unpack the block to free up the energy flow. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. As cheesy at it sounds I LOVED Practical Magic, the witchy plant potions and the apothecary Sandra Bullocks character opened was a total inspiration for me as teenager.. & still is now (lol). Knowledge -- What was your path to becoming a herbalist, nutritionist, and energetic healer? How do all of those practices interweave for you? I was always drawn to the esoteric realms and the mystery of nature. As a little girl I loved being outside, I loved the flowers, the trees, the plants, the grasses, the oceans, the mountains. I loved being an observer and always felt so held when I was in nature. As soon as I began to understand that plants could have a positive effect on our health, it just fascinated me. Learning about folklore of plant medicine, applications and remedies drew me into a language I wanted to be fluent in. I believe that much of our call to the plant path is remembering, these plants  have been with us through our ancestral lines for eons. My career began really at the age of 16 with energetic healing, I met a group of wild women up north in Australia and was welcomed into circles, introduced to the concepts of healing, and recognized as a student of these realms. I learnt reiki which led to crystal healing, then to sound healing, colour therapy, kinesiology.. I went to a college for 2 years to learn energetic healing in depth and graduated by the age of 19 holding full in depth sessions on auric healing and clearing energetic blockages. For me it felt too much too soon. So I went and travelled, met my husband in the USA and studied a whole lot more. When I returned to Australia I wanted to anchor my knowledge of healing with more grounded modalities so I began studying Naturopathic medicine. I forked off into a Bachelor of Western Herbal Medicine and Nutritional Medicine. I loved learning about plants and food as medicine, I loved the union of science and grass roots knowledge. Over years of being in practice, I have found that there is no way or no need to seperate these modalities. I weave them all in together to ultimately support the client in a very holistic way. I approach my practice with this lens of perception. I lead with intuition, and merge functional testing, pathology testing, traditional folk medicine, evidence based plant medicine, nutritional medicine, and energetics all to support. I believe there are always energetics involved in a health presentation, along with the demand for nutritional healing as powerful ally, and herbal medicine to assist, shift and support. Aligning these healing modalities is a potent combination. Essentially the basis of Naturopathic Medicine is individualised care, no one case is the same. This ethos rings true to me, there is not one client I have worked with that is the same as any other. How can we approach health in one way, or believe there is one remedy for one presentation? It goes against the nature of our uniqueness! My practice is about honouring the individuals path, story and health goals. -- You put a lot of emphasis on gut health in your practice and believe it to be the root to all balanced health. Can you talk a little bit about why you see this as such an important aspect of wellbeing?  All diseases begin in the gut – Hippocrates had it right! So many issues stem from the gut, it is the root of our health. With the emergence of continued evolving science we are seeing so much more information come to light around the microbiome/­­microbiota, which is truly wonderful. Much of our immunity is linked with gut health, it impacts mental health greatly with our second brain residing in the gut producing neurotransmitters, it is involved in the auto immune expression, it defines our ability to absorb and produce nutrients/­­vitamins/­­minerals, it impacts our metabolism, it is directly connected to our stress response and digestion responds accordingly.. And so much more... I work very closely with digestive healing with each and every one of my clients as I believe this is a key element to balanced health and shifting imbalanced symptoms. Many of my clients present with poor digestion and we dig like detectives to get to the roots, often it is a leaky gut like picture – with parasites, yeast overgrowths or SIBO which we generally detect via functional testing. Once we have a good sense of what is actually happening in the gut, we go in with a supportive treatment plan – lifestyle, supplemental, nutritional and herbal interventions. It always astounds me how health can transform so greatly, from imbalanced to balanced with the right support, intention and dedication. Our bodies are so wise, and so willing to transform. -- What is your favorite way of incorporating herbal medicine into your (or your clients) everyday life? I personally incorporate it in so many ways. I make my own products and use them on my skin and in my home on the daily, I drink herbal teas and infusions daily and use tonic herbs to support my body/­­being. I have a herbal garden that is buzzing right now, so connecting with the plants via gardening is medicine to me. There is something so potent about growing and caring for a plant and utilising her healing, knowing the story of the plants beginnings enhances the healing power I believe. For clients~ it really depends but I do always advise infusions to become a part of their everyday lives. They are so very simple and accessible, basically a long brewed overnight tea! If you are working with me in a session we will touch on many ways to incorporate plant medicine into your life, from the herbs that are suitable for your current process, to cleaning up your skin care with more plant love, to working with herbal tablets/­­liquid tonics for marked support. Fun and Inspiration -- What is something you are particularly excited about at the moment? This next year feels so full of creativity, as I expand and launch multiple new offerings. Right now I am in a potent brewing stage, so I look forward to it all coming to fruition! -- What do you do to unwind or treat yourself? Days off at the beach, going into the bush, gardening in my medicinal plant patch, reading a great book, screen free days, massages, hugs with my husband & dogs. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Braiding Sweetgrass – Robin Wall Kimmerer Song –  Stay – Cat Power/­­ Ba Movie –  Call me by your name Piece of Art –  A oil pastel pencil drawing gifted to me by my husband and family by my dear friend and incredible creator Chanel Tobler called Curves like jam -- Is there anyone you would like to hear from next in this interview series? Emily Lami from Bodha, she is a scent magician. You might also like... Self-Care Interview Series: Sana Javeri Kadri Self-Care Interview Series: Sasha Swerdloff Self-Care Interview Series: Lucy Vincent Self-Care Interview Series: Ally Walsh .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: Erin Lovell Verinder appeared first on Golubka Kitchen.

Mushroom Gravy

December 22 2018 Oh My Veggies 

This sauce recipe can be served with lots of meals. It’s definitely going to become one of your go-to recipes!  

Vegan Meatloaf – Nut Loaf

December 20 2018 Vegan Richa 

Vegan Meatloaf – Nut LoafThis Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/­­lentil loaf. Use nuts of choice. Vegan Recipe. Can be Glutenfree, soyfree  Jump to Recipe  Every year a new “meat” loaf ! My Lentil Quinoa Loaf is super popular. Hearty with Lentils Quinoa and Veggies and amazing texture and flavor (no nuts) and my Chickpea Veggie Loaf is a close second and is a bean version. Both are nut-free and are also available in my second book. So this year I went with loads of nuts in this Bean free Loaf! This Nut Loaf is rich and hearty, uses nuts and seeds, some butternut squash for the binding, mushrooms and herbs for umami. It comes together easily and is bean free and lentil free! You can add in some lentils for a lentil nut “meatloaf”. The simple glaze balances out the flavor so you get rich umami, texture, tangy, sweet, savory all in one bite! Serve it with my easy gravy or some cranberry sauce. Continue reading: Vegan Meatloaf – Nut LoafThe post Vegan Meatloaf – Nut Loaf appeared first on Vegan Richa.

Green Christmas 2018

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve. Otherwise we’ll just call it a post-Christmas cake ;) Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of tahini. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Vegan Mac and Cheese Powder – Cheese Mix Recipe

December 15 2018 Vegan Richa 

Vegan Mac and Cheese Powder – Cheese Mix RecipeThis Easy Vegan Mac and Cheese Powder is perfect to whip up mac and cheese within minutes when needed. It also makes a great gift! Add flavors and herbs for variations. Soyfree Vegan Mac and Cheese Mix Recipe. Glutenfree Nutfree Option.  Jump to Recipe  You know when you need some mac and cheese fix super quickly and without having to think much about what to add when and how much! Or a Creamy Cheese Sauce to dip some veggies, This mix comes in handy! Just mix or blend with non dairy milk, simmer and done. Add cooked pasta, sauteed veggies or salsa for a dip! Saute some onion, garlic and veggies such as mushrooms to  the cheese sauce for variation. Add some flavors such as chipotle pepper or cajun or garam masala. Play away! You can use the mix to make a fabulous cheese sauce to dress roasted veggies or bowls or use as a dip! You can also make a casserole with it. Add more herbs of choice. Lots of options!Continue reading: Vegan Mac and Cheese Powder – Cheese Mix RecipeThe post Vegan Mac and Cheese Powder – Cheese Mix Recipe appeared first on Vegan Richa.

Vegan Lentil and Sunflower Seed Meatloaf

December 8 2018 VegKitchen 

Vegan Lentil and Sunflower Seed Meatloaf What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just dont forget to increase the cooking time! 5.0 from 2 reviews Save Print Lentil and sunflower seed meatloaf Serves: 4-6   Ingredients 2 tbsp. of olive oil 1 1/­­2 cups of onion, finely chopped 2 garlic cloves, crushed ⅔ cup carrots, grated 1 packet (227g) mushrooms, finely chopped 1 cup of lentils, cooked, rinsed and drained 1 1/­­2 cup sunflower seeds 2 slices of whole grain bread, shredded into small pieces ¼ cup ground flaxseed ½ cup of oatmeal 2 tbsp. of tamari 1 tbsp. apple cider vinegar 1/­­4 cup of vegetable broth 1 tbsp. oregano 1/­­2 tsp. thyme 1/­­2 tsp. dry mustard Salt and pepper, to taste 1/­­4 cup of ketchup 1/­­4 cup of unsweetened applesauce 2 tbsp. balsamic vinegar 2 tbsp. tablespoon maple syrup Instructions In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about […] The article Vegan Lentil and Sunflower Seed Meatloaf appeared first on VegKitchen.

Corn-Stuffed Zucchini

January 14 2019 Meatless Monday 

Zucchini stuffed with corn is a delicious and healthy combination. This recipe is low in sodium, which helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 4 - 3/­­4  tsp, leaves  Dried Thyme - 1/­­2  tsp, ground  Black Pepper - 1/­­2  cup pieces  Mushrooms, White, Raw - 2  ounce  Cheddar Cheese – Low Fat - 4  tbsp chopped  Chives - 1/­­4  cup, chopped  Onion - 1 1/­­2  cup  Frozen Corn - 6  medium  Squash – Zucchini Cut zucchini in halves lengthwise. Cook in boiling water for 10 minutes. Carefully remove pulp. Drain corn and zucchini pulp well and combine with onion, mushrooms, pepper, chives, and thyme. Pile mixture in zucchini shells and place in a 13 X 9 inch pan. Sprinkle with cheese. Bake, uncovered, at 350 F for 20 minutes. The post Corn-Stuffed Zucchini appeared first on Meatless Monday.

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week

January 7 2019 Meatless Monday 

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Weekhoneygrow , the trendsetting DIY eatery with feel-good vibes and locally sourced ingredients, is joining the global Meatless Monday movement. And they just launched two savory and seasonal meatless dishes that you definitely need to try-and fall in love with. We did! Look for these new featured meatless items at honeygrow:   Soulfull Oats Salad (S.O.S.) - is a seasonal winter salad with organic baby arugula, roasted shaved local Brussels sprouts, roasted sweet potato spirals, dried cherries, ricotta salata, house-made multi-seed crackers (made with Soulfull Oats *), with a pomegranate vinaigrette. *A special note - for every S.O.S salad sold, honeygrow and The Soulfull Project will donate a portion of sales to local food banks in the US.     Vegan AF - is a winter stir-fry with sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce.     Meatless Monday checked in with honeygrow CEO and founder, Justin Rosenberg, to learn more about the healthy options at all 29 locations of his super busy and popular restaurant concept.     1. What was the impetus for including plant-based dishes on your menu and working with Meatless Monday? honeygrow was created with plant-based options in mind--I was vigorously vegan when I conceived of the brand. Finding meatless options for lunch every day at my desk job was a constant struggle. Working with Meatless Monday is a perfect fit since our menu is designed to be completely customizable. 2. Why is it important to you to offer customers a wide selection of customizable plant-based options? As someone who is seeking plant-based options, particularly when Im on the go, choices are key. We want to be able to provide plant-based options and we know that people want to be creative with their food. With our style of service + range of options, anyone can come in and customize any dish to their preferences. 3. What is your favorite honeygrow dish to eat on Meatless Monday? Right now, its the Vegan AF--its our first stir-fry that features sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce. Its hearty, a tad spicy, and ridiculously good. On January 4th, Meatless Monday hosted a Facebook Live event from a honeygrow location in Brooklyn. Find out more here .   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by honeygrow as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online  or find us on Facebook, Twitter, Pinterest, or Instagram! The post Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week appeared first on Meatless Monday.

The Epic Travel Salad

January 4 2019 My New Roots 

The Epic Travel Salad   When I saw the number, I couldnt believe it: 29 hours. It was undoubtedly going to be one of the longest travel days of my life. Ive been to Bali twice before, but always from Copenhagen, which is about half the distance from Toronto. I almost gave it a second thought since spending that amount of time sitting upright just felt like it might end me, but the retreats were booked, and there was no backing out! I knew what would get me through, and that was food. Lots and lots of delicious, nourishing, consciously-created food. I always always make a point of preparing meals for traveling, since eating mini, microwaved mystery munch seriously kills my vibe. Plus, the amount of calories in one of those airplane trays is barely enough to get me through one romcom and you know that Im watching at least five in a row. When youre about to face any length of time on an airplane, there are a few things to take into consideration. First, fill your snack pack with foods that are hydrating: cucumbers, romaine, bell peppers, carrots, apples, oranges, celery, berries, grapes, and melon. Depending on where youre traveling to, it can help to have the fruits and veggies already prepared or sliced, since some countries wont let you bring in whole fruits and veg, but they will let you bring them in if they look ready to eat. It sounds nonsensical, but it works! I love having huge vegetable salads with lentils and /­­ or whole grains to keep me full too, since I have a tendency to stress-eat when Im in transit and will totally mow down a bag of chips if theyre put in front of me (okay, sometimes I also eat those chips, and that is okay too, but I notice that it always prolongs my jetlag). For other filling munchies, I like my almond flour cookies, nuts like pistachios or walnuts, and granola – especially crossing so many timezones, which requires breakfast-y things. Veggie sticks are also nice, light fare that keep my crunch cravings under control.     As you can see from the photo, I bring my food in reusable containers, use washable wooden cutlery and a straw, all of which are convenient to have once Im at my destination to use for my own cooking and storage. I also always have my 800-ml water bottle with me when I travel. Ive mentioned it in previous posts, but it begs repeating: jetlag is exacerbated by dehydration, and drinking about half a liter (16 oz.) per hour of flight will make such an immense difference, you may never experience jetlag again. I used to suffer terribly from exhaustion for days post-travel (which really ruined my trip when it was a short one), and now its no big deal. I arrive, wait until a mildly appropriate time to go to bed, and wake up feeling about as normal as one could hope to. Yes, youll have to make friends with the flight attendants, since they are the keepers of the water, but go visit them at the back of the plane every so often for a refill, treat them like humans, and youd be amazed at how accommodating and helpful they are. Make sure you fill your bottle before landing as well, since you never know how long it will take for you to get through customs, baggage claim and the taxi line. It always pays to have hydration close at hand. Avoid the plane food if you can, since it is overly salted and often has added sugar. Our taste buds are actually less receptive at high altitudes, due to low air pressure, low humidity, and high levels of white noise. Yup - that is an actual thing. The way our brains interpret flavour signals is impaired, therefore, things taste different, so airlines pump up the levels of salt and sugar in their food to make them taste the way they would at ground level. If you ate that travel-sized chicken or pasta at your dining room table youd be surprised at how exaggerated the flavours were.     Why is this the most epic travel salad? Because its got All. The. Things. Rich, hearty beets, protein-rich and satiating lentils, so its filling, but its not going to leave you feeling stuffed. And because of that whole flavours-being-less-powerful-at-high-altitudes thing, I endeavoured to add as many potent tastes as possible. Lemon, pomegranate, parsley, cumin seeds, and olives are like flavour fireworks that you can safely ignite at 30,000 feet. There is a Middle Eastern vibe going on for sure, and the multitude of textures tick every single box. You dont want your mouth getting bored while youre hurtling through the sky, and this combination will ensure that each bite is a surprise party. Olives that come without their pits are often mushy and less flavourful, so I always opt to remove them myself, or leave them in until I eat them. The problem with leaving the pits in the olives in this situation, is finding a place to put them on your teeny table real estate (the airsick bag is a great option, just sayin...and yes, Ive really thought of everything). If you do want to remove them beforehand, its easiest to do so by smashing the olive with the flat side of a knife blade, then simply pulling the pit out. You can roughly chop the olives from there. If you dont have any black lentils, Du Puy or French lentils work just as well, with green and brown lentils as a passable fallback. I dont dig these types of lentils in salads since they tend to be water-y and dilute the flavour of the dressing, but if it keeps you from making a special trip to the store, by all means just use them. And normally I wouldnt include alliums in a plane salad since your neighbours might give you the stink eye when you pop open your lunch box, but Ive tempered their potency by pickling them ever-so-slightly. This is done in the same container that youre going to put your salad in, preceded by mixing up the dressing right in there too. Easy peasy! I guess I should mention that this salad is not just delicious on a plane - its also fabulous enjoyed at ground level. Perfect for road trips, picnics, school or office lunches, just make sure you make it the day before so that all the ingredients are cool. If you travel with this salad on the warm side, it could spoil in transit.     Maybe its a bit strange to have a travel salad as the first post of the year, but Im a bit tired of the whole new year, new you rant. People expect me to talk about cleansing or detoxing in January, and although Im all for reflecting and re-evaluating ones lifestyle choices, Im a bit bored of the narrative saying that the first day of the new year is the time to atone for all our dietary sins. Why do we need a specific day to act as a reason to start treat ourselves well? If there a New Years resolution to pull out of this post, it should be to resolve to make yourself delicious food when you go anywhere. Avoid the overpriced convenience food, no matter how healthy it is, since nothing sold in a package will ever compare to the freshness, or high-vibrational energy of food youve lovingly prepared for yourself. Case closed! If you’d like more travel food recipes, tips, and inspiration, check out my two previous articles here and here.       Print recipe     The Epic Travel Salad Makes enough for 2-3 meals Ingredients: 3/­­4 cup /­­ 170g dry black /­­ beluga lentils, soaked overnight if possible 2 1/­­2 pounds /­­ 1200g beets 1 shallot, sliced into rings 1/­­2 tsp. fine sea salt zest and juice of 1 large organic lemon 1 Tbsp. apple cider vinegar 1 Tbsp. cumin seeds 1/­­3 cup /­­ 60g pumpkin seeds 1 tsp. honey (vegans sub with maple syrup) 3 Tbsp. cold-pressed olive oil heaping 1/­­2 cup /­­ 80g pomegranate seeds heaping 1/­­2 cup /­­ 100g olives, with pits 1 cup /­­ 25g parsley 1/­­2 tsp. flaky salt, or more to taste 1 small head romaine lettuce Directions: 1. Preheat oven to 400°F /­­ 200°C. Place whole beets (with the skin on) on a rimmed baking sheet and roast for around 45-60 minutes, until you can easily insert a sharp knife into the center (baking time depends on the size of your beets). Remove from oven, let cool completely, then slip the skins off. Slice into bite-sized batons. 2. While the beets are roasting, cook the lentils. Drain and rinse well (if youve soaked them overnight), and place them in a pot, cover with plenty of fresh water, and bring them to a boil. Reduce to simmer, place a lid on the pot, and cook until tender (about 15-20 minutes if youve soaked them, a little longer if you havent). Salt the lentils a few minutes before theyre done - if you salt them at the beginning of cooking, the skins will be tough and theyll take longer to soften. Drain and rinse lightly. Set aside. 3. While the lentils are cooking, prepare the dressing. Slice the shallot into very thin rings, then place them in the container that youre going to use to store the salad. Add the salt and combine them well. Wait about 2 minutes, then add the lemon zest, juice and apple cider vinegar (these ingredients will lightly pickle the shallots, plus act a as a base for your dressing). 4. In a dry skillet over medium heat, toast the cumin seeds until fragrant, set aside to cool. Without washing the pan, toast the pumpkin seeds until fragrant and popping, then set aside to cool. 5. Back to the dressing: whisk in the honey and olive oil. Add the prepared beets, lentils, pomegranate seeds, olives, parsley, toasted cumin seeds, pumpkin seeds and flaky salt. Fold to thoroughly combine. Taste and add more salt if necessary (remember that the ingredients will absorb some salt while marinating, and that it will taste milder in the air). 6. You can either chop the romaine lettuce up and place it on top of the salad (dont mix it in - it will get totally mushy), or you can leave the head whole and peel off the leaves and use them as little salad boats. If youre going for the latter, wrap the washed head in beeswax cloth to keep it fresh. The Wild Heart High Spirit Retreats are starting tomorrow, and I cannot wait to embrace each of the women who have traveled from every corner of the earth to join us here in Bali. We are going to eat the most delicious food, practice yoga, dance, laugh, learn, and celebrate the joy of being alive together! We have one space left for the second week, so if youre interested in joining us in tropical paradise, please visit our site for more information. Peace and blessings for an abundant, healthy, vibrant year ahead. Thank you for being here. I love you. xo, Sarah B The post The Epic Travel Salad appeared first on My New Roots.

20 Best Vegan Recipes 2018 from VeganRicha.com

December 31 2018 Vegan Richa 

20 Best Vegan Recipes 2018 from VeganRicha.com20 Best Vegan Recipes 2018 from VeganRicha.com . Popular Recipes that made the top recipes from 2018 with a few of my favorites and also some recipes that have been consistently loved from the archives! Glutenfree Soyfree options Its a wrap! 2018 has been an year of ups and downs, in health, blogging, life and everything. My digestion issues meant I was eating less of legumes and you probably noticed that slight shift on the blog from a whole lotta chickpeas to more of mushrooms and tofu. I do make a lot of legume based meals, but with from scratch cooked beans rather than canned and also eat it only on the day they are cooked (no leftovers for me). So a lot of meals get out to the neighborhood! (if you are in seattle main area and would like some, ping me on fb. I don’t deliver, you pick)   Blogging is now pretty competitive with all the amazing new blogs with great photography and content. The competitiveness of it as a business can get to one. My plan for 2019 is to continue to do what I love, i.e. develop amazing recipes, and then delegate and find help for the rest. There will always be people who can do things better in some ways, and stressing about it gets me nowhere. So lets just create and eat amazing food!  What I also learnt is that you the readers have various interests when it comes to food. Quick recipes obviously always work. There are tons of those already out there, some on the blog and books too. And even though a good portion of my recipes use a few more ingredients and a few more steps, you choose to trust them and love the results! I am incredibly thankful that you do! Thank you for the support and love this year. Here is to many more! Wish you all a very Happy 2019! Here are the popular recipes from the year with a few of my favorites that were not as popular and also some recipes that have been consistently loved from the archives! What did you try from the blog this year that you were not sure about but turned out amazing? Let me know in the comments.Continue reading: 20 Best Vegan Recipes 2018 from VeganRicha.comThe post 20 Best Vegan Recipes 2018 from VeganRicha.com appeared first on Vegan Richa.

The Ten Most Popular Meatless Monday Recipes of 2018

December 31 2018 Meatless Monday 

The Ten Most Popular Meatless Monday Recipes of 2018Happy New Year from Meatless Monday! Thanks to you, Meatless Monday is celebrated every Monday all over the world. And, if 2018 is any indication, the message of Meatless Monday will continue to spread far and wide in 2019. We predict plant-based recipes will continue to rise in popularity and more noteworthy cookbooks with why-didnt-I-think-of-that recipes will appear in your kitchen. Folks around the globe agree, cutting out meat one day a week is a decision thats good for your health and the health of the planet. It can benefit your heart, kidneys, and so much more . And swapping out meat for fruits and veggies each week can help fight climate change . Plus, get on board because eating a plant-based diet is also super trendy and here to stay. Drum Roll Please! Were proud to present the top ten most-viewed Meatless Monday recipes from 2018!   #1: Jamaican Jerk Tofu This recipe is number one for the second year in a row! Read more below about this signature dish from Meatless Monday Jamaica and Jacqui Juicy Chef Sinclair. #2: Zucchini Tomato Curry A sweet and spicy second place. #3: Thai Fresh Spring Rolls with Peanut Dipping Sauce A fun wrap with a group of friends is new to the Top Ten list! #4: Banana Date Smoothie Sweet! This delicious smoothie is coming back for a second year. #5: Black Bean Meatless Balls and Zucchini Noodles Zoodles are so popular! They’re back for another year. #6: Kale, Potato and Carrot Curry Fragrant and easy, this curry is new to the list. #7: Lemon Mint Quinoa Salad A refreshing and simple salad squeaks in at number seven! #8: Casamiento (Black Beans and Rice) A delicious classic recipe from the Meatless Monday community in Honduras. #9: Cherry Tomato Pesto Penne Back for another year, a quick and easy dish for everyone to enjoy. #10: Breakfast Lentils This recipe proves lentils are delicious any time of day.   For the second year in a row, the number one spot on our Top Ten list has been occupied by Jamaican Jerk Tofu. This is a savory mix of herbs and spices that can convert anyone to tofu. We reached out to Jacqui Juicy Chef Sinclair, who leads the Meatless Monday efforts in Jamaica , to share her thoughts on jerk and why its so popular. Jacqui explains, Jerk is both a style of grilling and special type of marinade. With the rise in popularity of vegetarianism for health and climate change, the jerk technique has transcended beyond meat. And for those of you trying this recipe at home, Jacqui shares some suggestions, Plant-based foods such as tofu, eggplant, zucchini, mushrooms, cauliflower, and other hardy vegetables that lend themselves to grilling are great choices for jerk. These vegetables can easily soak up the addictive and distinct taste of Jamaica. Were excited to hear your thoughts on the 2018 Top Ten list! Share your reactions with us on Facebook, Twitter, Pinterest, or Instagram! Meatless Monday is celebrated around the world. Join us and find out what its all about when you make the decision to cut out the meat on Mondays. The post The Ten Most Popular Meatless Monday Recipes of 2018 appeared first on Meatless Monday.

Eat with the Season this Meatless Monday with Our Winter Recipe Roundup

December 24 2018 Meatless Monday 

Eat with the Season this Meatless Monday with Our Winter Recipe RoundupEating seasonal produce is a great way to try new recipes and explore new tastes and flavors. As we head into winter, root vegetables like sweet potatoes, carrots and parsnips are in season, so are winter squashes like pumpkin, butternut, and acorn. Weve gathered 11 delicious plant-based recipes from our Meatless Monday bloggers featuring seasonal winter produce to warm your heart, your kitchen, and your belly. Enjoy! Breakfast Sweet Potato by Kroll’s Korner Warming Carrot Cauliflower Stew by Picky Diet Pomegranate-Smashed Butternut Squash by Jackie Newgent Roasted Garlic Parsnip Spinach Shepherd’s Pie by Robin Asbell Butternut Squash and Pear Crostini by Fork in the Kitchen Oat Cranberry Pilaf with Pistachios by Sharon Palmer Vegan Gingerbread Loaf by The New Baguette Mushroom Pot Pies with Cauliflower Sauce by The Mountain Kitchen Aloo Gobhi by The Kitchen Docs Three-Bean Vegetarian Chili by The Quotable Kitchen Spiced Butternut Squash Waffles by The Garden of Eating Monday has been proven  to be an effective day to start healthy routines; studies show that people who start a new routine or activity on Monday are more likely to keep it up for the rest of the week. Meatless Monday has multiple benefits , not just for your health but also for the environment. Interested in becoming a Meatless Monday blogger? Find out more here . Wed love to hear from you on Facebook, Twitter, Pinterest, or Instagram! Did you try one of the recipes? Please share your photos and experiences with us on social media by tagging @MeatlessMonday and #MeatlessMonday. The post Eat with the Season this Meatless Monday with Our Winter Recipe Roundup appeared first on Meatless Monday.

Miso Soup

December 22 2018 VegKitchen 

Miso Soup This soup is delicious and very easy to make. Its ingredients may vary, depending on the contents of your fridge! Save Print Miso Soup Serves: 4   Ingredients 4 cups vegetable broth 3 tbsp. miso 5 mushrooms, thinly sliced 1 carrot, grated ½ cup edamame 1 chopped coriander packet 1 tbsp. soy sauce 1 tsp. lime juice cilantro Instructions Mix miso and broth. Add the other ingredients, ending with the cilantro bouquet. Simmer for a few minutes. 3.3.3077   The article Miso Soup appeared first on VegKitchen.

Green Christmas 2018 - vegan edition

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 - vegan edition The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there). Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

mushroom rice recipe | mushroom pulav | mushroom pilaf recipe

December 15 2018 hebbar's kitchen 

mushroom rice recipe | mushroom pulav | mushroom pilaf recipemushroom rice recipe | mushroom pulav | mushroom pilaf recipe with step by step photo and video recipe. pulao or pilaf recipes are very common in india and can be made with myriad vegetables and pulses. it is ideal lunch box recipe or one pot meal which does not need any extra side dish. one such popular pulao or rice recipe is mushroom rice made with sliced mushrooms and indian spices. The post mushroom rice recipe | mushroom pulav | mushroom pilaf recipe appeared first on Hebbar's Kitchen.

Plant-Based Meal Plan Mini: Mushrooms (Pasta Alfredo, Minestrone, Gravy)

December 12 2018 Golubka Kitchen 

I’ve noticed a pattern that I fall into every fall. At the very start of it, right as there’s the first serious chill in the air, I get in the mood for all the cozy fall foods. For me, those always involve tons of root vegetables and winter squashes, and I enjoy them very, very thoroughly for the next month or two. That must be why I’m generally already sick of roasted root vegetables and almost can’t look at another squash right around the holidays. Meanwhile, there’s still January, February, and March (maybe even some of April?) to endure. I’m pretty sure I’m not alone in this :) Thankfully, there are mushrooms. They have all the elements needed for fall/­­winter cooking: they are earthy, versatile, satisfying, do well with wintery preparations, and pair well with cozy spices and herbs (and they are decidedly unlike root vegetables or squash). So today we are sharing a meal plan, consisting of 3 distinctly different, umami-bomb mains, centered around a batch of sautéed mushrooms: pasta alfredo, minestrone, and gravy with mash. And as usual, there’s a shopping list and step-by-step prep tips. Hope you guys enjoy this one! Menu - Mushroom Pasta Alfredo - Chickpea Mushroom Minestrone - Mushroom Gravy over Potato-Parsnip Mash *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes 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 mini. 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. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce 2 large yellow onions 2 lbs mushrooms of choice (ex: crimini and shiitake) 1 large head of garlic 2 medium-large Russet or Yukon Gold potatoes 2 large parsnips 2 lemons 1 small bunch kale of choice 1 large bunch of parsley rosemary (2 sprigs) Bulk 1 cup chickpeas 1/­­2 cup cashews Staples/­­Other sea salt olive oil or other oil of choice miso balsamic vinegar kombu (optional) 10-12 oz penne pasta (gluten-free if needed) Basic Prep Complete these three steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Cook the Mushrooms Here, we are cooking our mushrooms with onions and garlic (don’t worry, 2 lbs of mushrooms cook down quite a bit) to use as a base for all three of our meals. Half of them will be left whole and the other half will be blended into the creamy Mushroom Alfredo sauce. Sautéed Mushrooms   Print Ingredients oil of choice 2 large yellow onions - chopped sea salt 2 lbs any mushrooms of choice (we used a mix of crimini and shiitake) - sliced 3 cloves of garlic - minced Instructions Heat a generous glug of oil in large sauté pan over medium heat. Add the onions and a pinch of salt, and cook for about 10 minutes, until translucent. Add the mushrooms and another pinch of salt. If your large pan is still not large enough to fit all the mushrooms, add them in batches, they will cook down significantly. Cook for another 10-15 minutes, until all the liquid released by the mushrooms evaporates. Store refrigerated in an air-tight container. 3.5.3226   2) Cook the Chickpeas and Vegetables for the Mash + Make Veggie Broth all in one go I love this step so much. Cooking beans (don’t forget to soak them overnight) is such a perfect opportunity to also make delicious, homemade veggie broth, and maybe even to boil a few vegetables for another dish in the process (which only further deepen the broth flavor). Here, we are cooking chickpeas for the Chickpea Mushroom Minestrone, boiling potatoes and parsnips for the Potato-Parsnip Mash and magically making a very flavorful broth in the meantime. The broth will be used in the Mushroom Alfredo Sauce and the Chickpea Mushroom Minestrone. Chickpeas, Potatoes, Parsnips & Broth   Print Ingredients 1 cup chickpeas - soaked overnight in purified water with a splash of apple cider vinegar 2 medium-large potatoes, Russet or Yukon Gold - peeled and cut into large chunks 2 large parsnips - peeled and cut into large chunks 2 cloves garlic - smashed 2 bay leaves 1 sprig of rosemary 1 small sheet of kombu seaweed (optional) any other vegetable scraps that you might have on hand (leek tops, onion skins, etc.) 14 cups purified water sea salt Instructions Drain and rinse the chickpeas. Place them in a soup pot, along with the potatoes, parsnips, garlic, bay leaves, rosemary, kombu and any other vegetable scraps, if using. Cover with 14 cups of water. Place the pot over high heat and bring to a boil. Lower the heat to a simmer and cook covered, for 30 minutes, or until the chickpeas, potatoes, and parsnips are all cooked. Generously salt the broth towards the end of cooking. Tasting is very important here - the broth should taste very flavorful and well-salted. Remove the potatoes and parsnips with a slotted spoon. Store them away in an air-tight container in the refrigerator, until you are ready to make the Potato-Parsnip Mash. Remove the bay leaves, rosemary, kombu, and any vegetable scraps, if using, and discard. Measure out 9-9½ cups of the broth and leave it in the pot with the chickpeas. This will be your base for the Chickpea Mushroom Minestrone. Store the rest of the broth in a separate airtight container, you will be using it for the Alfredo and gravy and mash. Keep the broth and chickpeas refrigerated right in the soup pot if possible, since youll be using it for minestrone later in the week. Notes Chickpea cooking times vary depending on their age, so you might have to cook them longer than 30 minutes. If you find yourself having to cook the chickpeas much longer, take out the potatoes and parsnips with a slotted spoon to avoid the vegetables getting mushy. 3.5.3226   3) Make the Mushroom Alfredo Sauce This is a play on a creamy pasta sauce, complete with the earthy and sweet flavors of sautéed mushrooms and onions. Other flavor superstars like balsamic, miso, and lemon juice take this vegan ‘Alfredo’ to the next level. We’ll be using this sauce in the Pasta, Minestrone, and the Mushroom Gravy. Mushroom Alfredo Sauce   Print Ingredients half of the sautéed mushrooms and onions (from above, about 2¾ cups) ½ cup cashews - soaked in purified water for 2-4 hours, or boiling water for 10 minutes 1 tablespoon miso 2 teaspoons balsamic vinegar 2 tablespoons olive oil juice from ½ lemon salt and pepper - to taste about ¾ cup chickpea broth (from above) - to achieve a saucy consistency Instructions Combine the mushrooms and onions, cashews, miso, balsamic, olive oil, lemon juice, salt, and pepper, in a high-speed blender and pulse until smooth. Stream in the chickpea broth with the blender still running, until you achieve a good sauce consistency. The sauce shouldnt be too thick or too runny, aim for the sweet spot in between. Taste for salt and pepper and adjust if needed. Store the sauce refrigerated in an air-tight container. 3.5.3226   Recipes This dreamy pasta dish comes together in a flash, thanks to all the weekend prep from above. It’s so cozy and full of deep, wintery flavors from the Mushroom Alfredo and meaty slices of sautéed mushrooms. Lemon juice and fresh parsley provide some necessary brightness, and a dusting of nutritional yeast gives that final, cheesy finish. Mushroom Pasta Alfredo   Print Serves: 3-4 Ingredients 10-12 oz penne pasta - gluten-free if needed ⅔ of the Mushroom Alfredo Sauce (from above, about 2 cups) ⅔ of the remaining cooked mushrooms and onions (from above) 1 tablespoon nutritional yeast, plus more for sprinkling juice from ½ lemon ½ large bunch of parsley - chopped Instructions Cook the pasta al dente, in a large pot of well-salted water, according to the instructions on the package. Reserve ¼ - ½ cup of pasta water before draining. Meanwhile, place a large sauté pan over medium heat. Add the Mushroom Alfredo Sauce, cooked mushrooms and onions, nutritional yeast, and reserved pasta water. Stir to mix and heat through. Once the pasta is done, add it to the pan with the sauce and gently stir to coat. Add the lemon juice and parsley and carefully stir to incorporate. Enjoy right away, reserving 2¼ cups of the mushroomy pasta for the minestrone (recipe below). Keep the reserved pasta refrigerated in an air-tight container. 3.5.3226     This Minestrone gives a second life to the Mushroom Pasta Alfredo from above. Minestrone is traditionally a soup made of whatever ingredients are around, and a perfect fridge-clean-out dish. We are honoring that here by adding some of our reserved mushroomy pasta to the flavorful chickpea broth and chickpeas that we cooked during prep. The sauce from the pasta gives even more depth to the broth, and the pasta makes the dish perfectly filling and satisfying. There’s also rosemary, kale, lemon juice, and black pepper. All simple ingredients that come together to make a layered and comforting soup, perfect for any winter meal. Chickpea Mushroom Minestrone   Print Serves: 4-6 Ingredients 1 cup cooked chickpeas (from above) 9-9½ cups vegetable broth (from above) 1 tablespoon chopped rosemary 1 bunch kale - stems removed, torn into bite-size pieces 2 tablespoons nutritional yeast, plus more for serving 2¼ cup reserved mushroom pasta (from above) freshly ground black pepper juice from 1 lemon parsley - for serving Instructions Combine the chickpeas and broth in a soup pot (if not already combined). Optionally, add ½ cup of the chickpeas, ½ cup of the broth, and the rosemary to an upright blender and blend until smooth. Pour the mixture back into the soup and mix it in for a creamier consistency. Bring the broth up to a boil and reduce the heat to a simmer. Add the kale to the simmering broth and cook, covered, for about 10 minutes, until soft. Also add the rosemary with the kale if you didnt blend it in earlier. Stir in the nutritional yeast, reserved mushroom pasta, and black pepper to taste, and bring the soup back up to a boil once again. Turn off the heat, stir in the lemon juice, and enjoy, garnished with parsley. 3.5.3226   Continuing on our journey of giving a new life to leftovers, we are turning the Mushroom Alfredo into a gravy and serving it over a potato and parsnip mash. The mash is quickly thrown together with the vegetables we boiled while making the chickpeas and broth during prep day. Easy and so satisfying! Mushroom Gravy over Potato-Parsnip Mash   Print Serves: 3-4 Ingredients for the potato-parsnip mash olive oil 1 large clove of garlic - minced 2 boiled medium-large potatoes, Russet or Yukon Gold (from above) 2 boiled large parsnips (from above) about ¼ - ½ cup warmed chickpea broth (from above) sea salt and black pepper - to taste for the mushroom gravy remaining Mushroom Alfredo Sauce (from above, ⅓ of the total) remaining cooked mushrooms and onions (from above, ⅓ of the total after sauce) about ¼ cup chickpea broth (from above) salt and black pepper - if needed, to taste parsley - for serving Instructions to make the potato-parsnip mash Warm a generous glug of olive oil on a medium pot over medium heat. Add the garlic and stir around for about 30 seconds, until fragrant. Mash the potatoes and parsnips in the same pot with a masher. Add the broth and more olive oil to taste, and continue mashing to a desired consistency, incorporating the garlic and oil from the bottom of the pot and warming the mash over medium heat. You can make the mash smooth or a bit chunky, however you prefer. Add salt and pepper to taste. Serve right away. to make the mushroom gravy In a small saucepan, combine the Mushroom Alfredo, cooked mushrooms and onions, and just enough of the chickpea broth to achieve a gravy consistency. Warm the gravy over medium heat. Taste for salt and pepper and adjust if needed. Serve the gravy right away, on top of the potato-parsnip mash, garnished with parsley. Notes Any leftover broth can be frozen for future use. 3.5.3226 You might also like... 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Lentil and sunflower seed “meatloaf”

December 8 2018 VegKitchen 

Lentil  and sunflower seed “meatloaf” What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just dont forget to increase the cooking time! Save Print Lentil and sunflower seed meatloaf Serves: 4-6   Ingredients 2 tbsp. of olive oil 1 1/­­2 cups of onion, finely chopped 2 garlic cloves, crushed ⅔ cup carrots, grated 1 packet (227g) mushrooms, finely chopped 1 cup of lentils, cooked, rinsed and drained 1 1/­­2 cup sunflower seeds 2 slices of whole grain bread, shredded into small pieces ¼ cup ground flaxseed ½ cup of oatmeal 2 tbsp. of tamari 1 tbsp. apple cider vinegar 1/­­4 cup of vegetable broth 1 tbsp. oregano 1/­­2 tsp. thyme 1/­­2 tsp. dry mustard Salt and pepper, to taste 1/­­4 cup of ketchup 1/­­4 cup of unsweetened applesauce 2 tbsp. balsamic vinegar 2 tbsp. tablespoon maple syrup Instructions In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about 10 minutes. Add the […] The article Lentil and sunflower seed “meatloaf” appeared first on VegKitchen.


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