mushrooms - vegetarian recipes

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mushrooms vegetarian recipes

matar mushroom recipe | mutter mushroom | mushroom mutter masala

January 10 2018 hebbar's kitchen 

matar mushroom recipe | mutter mushroom | mushroom mutter masalamatar mushroom recipe | mutter mushroom recipe | mushroom mutter masala with step by step photo and video recipe. the recipe for mushroom matar curry is extremely simple and is prepared by sautéing boiled gren peas and tossed mushroom in a creamy, spicy and tangy tomato and onion based sauce. there are several ways this recipe can be prepared but i have tried to show it in a simple way by blending the sautéed onion and tomatoes into a fine paste. in short the recipe is very similar to the popular matar paneer recipe with paneer replaced by mushrooms. Continue reading matar mushroom recipe | mutter mushroom | mushroom mutter masala at Hebbar's Kitchen.

Meatless Monday Bloggers Show What They “Can Do” with Goya Products!

January 8 2018 Meatless Monday 

Meatless Monday Bloggers Show What They “Can Do” with Goya Products!Meatless Monday supports Goyas Can Do program, which donates food to Feed America every time someone purchases Goya products in stores. Since so many of Goyas products are vegetarian and packed with protein, food bloggers accepted the challenge to come up with meat-free recipes for Meatless Monday using Goyas featured Can Do products. Here are some of our favorite contributions from last year! Mango & Tomato: Vegan Laska with Zucchini, Peppers and Mushrooms Robin Asbell: Jamaican Rice and Gullah Peas C It Nutritionally: 5-Ingredient Curried Butternut Squash Soup Healing Tomato: Vegan Dumplings Soup with Pigeon Peas MomStart: Coconut Milk Veggie Curry Analidas Ethnic Spoon: Indonesian Coconut Turmeric Rice with Cashews Confessions of a Mother Runner: Spicy Thai Noodle Soup Life Currents: White Bean and Sweet Potato Taco Filling Show Me the Yummy: Roasted Carrot Soup Two Classy Chics: Creamy Cauliflower and Potato Soup Freckled Italian: Coconut Rice and Beans Dini Delivers: Coco Dalal Week99er: Double Chocolate Coconut Cupcakes with Coconut Creme Frosting Jersey Family Fun: Coconut Rice Bowls Food in Jars: Coconut and Cracked Brown Rice Pudding Cooking with Julie: Slow Cooker Red Lentil Coconut Curry Soup Make sure to follow Meatless Monday on social media to find out the next Goya Can Do featured product and to watch our live cooking demos with Goya! The post Meatless Monday Bloggers Show What They “Can Do” with Goya Products! appeared first on Meatless Monday.

Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos

January 8 2018 Meatless Monday 

Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC. Serves 4, 2 tacos each - 1 can of black beans, rinsed - 1 medium sweet potato, peeled and diced - 1 cup of diced bella mushrooms - 1 cup shredded cabbage - 1 avocado, sliced - 1/­­2 red bell pepper, chopped - 1 bunch fresh cilantro, cleaned and trimmed - 8 white corn tortillas - 2 tbsp. of olive oil, separated - 2 large cloves of garlic, minced - 1 tbsp. of tomato paste - 1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable) - 2 tsp. of salt, separated - 1/­­2 tsp ground cayenne - 1 tsp ground chipotle powder - 1/­­2 tbsp. dried oregano - 1/­­2 tsp. garlic powder - Freshly ground black pepper Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender. While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise youll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened, throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat. Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken and it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. Place on serving plate. Spoon about 1 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is. The post Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos appeared first on Meatless Monday.

Favorite New Year Reset Recipes

January 4 2018 Golubka Kitchen 

Favorite New Year Reset Recipes Happy New Year, friends! We wanted to stop by with a round-up of 18 vegan and gluten-free New Year reset-friendly recipes that are vegetable-forward and deeply nourishing, but also satisfying and delicious. We’ve got you covered on healing soups and stews, vibrant mains, energy-boosting breakfasts and snacks, a powerful cold remedy drink, and even a minimally sweetened dessert that still very much tastes like a treat. Wishing you all the health and happiness in 2018 :) No-Recipe Healing Soup (v, gf) One of our most popular recipes of 2017. This is a highly customizable soup, built on a powerful broth made with immunity-friendly ingredients. It’s delicious and warming, but especially helpful to those under the weather or low on energy. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Versatile Mung Dal Stew with Healing Spices (v, gf) A deeply nourishing and simple stew recipe, heavily influenced by South Indian cuisine, with a high potential for customization. Brussels Sprout Tomato Stew (v, gf) The ultimate, cozy stew from our Fall Meal Plan, loaded with so many star ingredients of fall/­­winter fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. Check out the whole meal plan, too – it has all kinds of other great ideas for a new year reset menu for a whole week. Bright & Grounding Chickpea, Parsnip and Kale Soup (v, gf) A soup that’s both creamy and chunky, full of grounding, winter-appropriate ingredients. Mango Curry with Fennel and Parsnip (v, gf) Mango season is coming soon, and this curry is the perfect way to celebrate the sunny fruit’s arrival. Besides the mango, it’s loaded with all kinds of other nutritious, health-promoting produce like broccoli and fennel. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Mung Bean Falafel (v, gf) Mung beans make for a great alternative falafel base. They are incredibly nutritious and affordable, and their cooking time is a lot shorter than that of chickpeas. This falafel is very simple to prepare, and it makes for a perfect component to complete a bright and flavorful veggie bowl. Creamy Millet Polenta with Rainbow Chard and Chickpeas (v, gf) An incredibly savory, alternative polenta recipe made with millet instead of corn. Simple in looks, but surprisingly complex in flavor. Taco Collard Green Rolls (v, gf) All the flavors of a great veggie taco, contained in a collard green roll. A crowd-pleaser through and through. Fennel Marinated Zucchini and Mung Beans (v, gf) If you happen to have access to good zucchini this time of year, try out this light, plant-powered dish. One of my favorites to prepare when I’m feeling sluggish and non-vibrant. Glazed Tofu with Limey Cucumber Noodles and Mango (v, gf) Another great recipe for ushering in mango season. Cucumber noodles are a life-changing discovery, and the glazed tofu technique is our absolute favorite way to prepare tofu. Quick Marinated Beans (v, gf) A great thing to make on the weekend, to have in the fridge throughout the week. These marinated beans are able to transform any salad or bowl into a complete, satisfying meal. Red Cabbage, Blueberry and Apple Sauerkraut (v, gf) Incorporating more fermented foods into your diet is always a great idea, especially during a new year reset. Gut health is everything! If you are up for a home fermentation project, consider making this colorful sauerkraut. Omit the blueberries if you can’t find any this time of year. Sweet Potato Toast, Two Ways (v, gf) Taking a break from grains or bread? Sweet potato toast might be the perfect thing to curb any toast cravings or withdrawals you may be having. It’s also just a really delicious dish in its own right. Immunity-Boosting Beet and Camu Camu Breakfast Bowl (v, gf) Raw beet, avocado, cranberries, camu camu: these are just some of the ingredients in this powerful, immunity-boosting bowl. Makes for a perfectly vibrant breakfast. Quick Blender Pancakes, Three Ways (v, gf) These are truly healthy pancakes, made with nutritious, protein-rich, gluten-free grains, and vibrant veggies. The blender technique makes them very easy to put together, too. Sweet and Savory Energy Bites (What to Do with Leftover Nut Milk Pulp) (v, gf) Having healthy snacks on hand is the key to success, in our opinion. These energy bites are one of our favorite things to make with leftover nut milk pulp, and they make healthy snacking easy and delicious. Almost Savory Raw Chocolate (v, gf) We know that a lot of people take a break from sugar after all that holiday indulgence. This chocolate recipe is a life-saver for any true chocoholics having a hard time with that idea (aka us). You can make it with zero sugar, but still feel like you’ve had your chocolate fix after having a square or two of this stuff. It’s gold! Turmeric, Carrot and Ginger Remedy (v, gf) If you or anyone around you is thinking of getting sick, MAKE THIS! It’s helped us and countless friends of ours fight off colds in their beginning stages. It’s also an invigorating and firey tonic, perfect for any bitter winter day. You might also like... Mango Curry with Fennel and Parsnip Simple Spicy Strawberry Gazpacho Garlic Onion Veggie Dip from Food Loves Writing Spaghetti Squash Mung Bean Lasagna .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 Favorite New Year Reset Recipes appeared first on Golubka Kitchen.

One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

December 27 2017 Golubka Kitchen 

This post was created in partnership with USA Pulses and Pulse Canada. Since this is our last recipe of 2017, we wanted to make sure that it’s a special one. It needed to check all the boxes we usually try to check with our recipes: nourishing, delicious, seasonal, beautiful, convenient, and a little bit unexpected. This veggie and lentil-centered one pan pie is all of those things. It’s very cozy and fun to prepare, too. If I had a choice, most of my savory dishes would be one-pan dishes :) Convenience is hard to beat. That little bit of initial effort you put into assembling all the ingredients for a single-pan dish pays off incredibly well when you end up with a big meal, plus a ton of leftovers for the week, having only used one pan or pot in the process. This one-pan dish is something like a vegetable pot pie, but the crust is made up of thinly mandolined winter roots – potatoes, sweet potatoes, and celery root. The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component) that cooks in a mixture of healing spices and coconut milk. The whole thing is packed with a great variety of plants. It’s perfect for those looking to up their intake of vegetables after the holidays, but still wanting to keep their cooking hearty and cozy. The ingredient that takes this dish into the complete meal category are the red lentils. Vegetable dishes are great on their own, but adding any kind of pulses (lentils, beans, chickpeas, dry peas) to your plant-centric meals will up their nutrition and ability to satisfy quite a bit. Pulses are incredibly nutrient-dense, like superfoods, but they are also very affordable, unlike most other superfoods, so it’s a win-win all around. Try adding about a half a cup of pulses to your meals a few times a week – your cooking will greatly benefit from them, and you’ll be on your way to discovering a whole new world of deliciousness (of you haven’t already, of course). Head here for more of our recipes using pulses, and be sure to check out Half Cup Habit. Happy New Year! Thank you so much for visiting GK, trying out our recipes, and reading up on the self-care series. It all means so much to us .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 One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust appeared first on Golubka Kitchen.

Self-Care Interview Series: Satsuki Shibuya

December 17 2017 Golubka Kitchen 

Self-Care Interview Series: Satsuki Shibuya Satsuki Shibuya is an artist and spiritual thinker based in L.A. We are in awe of Satsuki’s intuitive watercolors, her constant willingness to go deeper, and her incredibly thoughtful approach to work and life as a whole. In this interview, Satsuki tells us about her morning, bedtime, and exercise routines, as well as love as a form of self-acceptance, what it’s like to see the energy of others, her unique approach to her life schedule, her mother’s universally wise beauty advice, the lifestyle change that helped clear up her skin, nourishment, stress, and so much more. Routine -- Is routine important to you or do you like things to be more open and free? I find myself being right in-between, but veer on the side of things being more open and free within a loose schedule. It is dictated not so much by a 9-5 setting, but more dependent on what my body is communicating for the day. I’ve found that the more I am able to flow naturally, without resistance, better work is produced. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. My mornings are usually the same -- wake up sometime between 7 and 7:30am, wash up, meditate/­­journal/­­read for about an hour or some light gardening. Around 8:30am, start preparing breakfast for the household and eat while catching up on some articles online. By 10am, I am warming up to start the work day. -- Do you have any bedtime rituals that help you sleep well? Not a bedtime ritual, per se, but I do find my biological clock the happiest when I am in bed by midnight. Any later and I will wake up feeling groggy. Unfortunately, some of the best messages come through from the Universe around this time and find myself writing clear into the witching hour. -- We read that you have a unique approach to your work schedule. Can you tell us about it and why it works for you? Sure. It’s not so much as my work schedule, but life schedule as a whole. As I am quite sensitive to energies, especially from people, as much as I love being with others, I also need a lot of down time to recharge, otherwise, burn out. The best balance I’ve found thus far is to have a point system where each time I am interacting with another, depending on the intensity, receives a particular number of points. For example, going to a doctor’s appointment would be 1/­­2 a point since there is not much interaction, overloading of the sensory system, and is one-on-one contact, which doesn’t require too much processing of different energies. On the other hand, if I am scheduled to do a talk or to meet people at a large gathering, it would be 2-3 points. The points correlate with how many days it might take me to recover and recharge. 1/­­2 point would be half a day of recharging afterwards whereas 2-3 points would be two to three days of recharging necessary after the event. Then, I go week by week and figure out how many points are available for social interactions. If a week is only 3 points maximum, then that might mean 1 meeting and 1 doctor’s appointment (1/­­2 point + 2.5 points) and the rest would be downtime, meaning minimal outside interaction. Depending on where my entire being is (body, mind, soul), the weekly points, or I usually go monthly, will fluctuate. If I am getting over a cold, there may only be so many points available to a week, but if balanced, there may be more available. When I first started this system, it was more rigid, but now, relaxed as it has become second nature. This helps not only to keep a balance, but also to set boundaries in order to create space in my heart. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Something light, centered upon veggies and fruits with some grains. I usually opt for some gluten free toast, an avocado with hummus, and either dried or freshly cut fruit or miso soup with rice. Light and simple. Lunch – The heaviest meal of the day and usually containing either a plant-based or animal-based protein. It can be anything from a rice bowl to a large salad, but usually a variety of ingredients. Snack – I have a soft spot for chips or crunchy nibbles so like to have something around 3:30pm and/­­or a piece of fruit. Dinner – A medium sized meal, usually Japanese-based, but other times adventure elsewhere. Mostly veggies and some protein, usually not much carbs as it tends to make the digestive system a bit sluggish before going to sleep. Some tea afterwards while doing dishes is always a treat. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I am not able to partake in caffeine as it makes my heart pitter-patter like no other, but do love the smell of coffee or English Breakfast tea.  -- Do you have a sweet tooth? If so, how do you keep it in check? I used to have a horrible sweet tooth where if I did not have at least one thing sweet each day around tea time, whether cake or a sweet bean bun, I would be the crabbiest crab of the land! I’ve since stopped eating sugar (going on 4 years now) due to health reasons and thankful for the difference in my health -- it is night and day! -- 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 see a Naturopathic Doctor regularly and through her, work with supplements, herbs, and tinctures/­­tonics, which do truly help to keep my body in balance. Otherwise, on my own, I find meditation, working with crystals, burning incense specifically from Ry?an-ji temple in Kyoto, and spraying Aura Cleanser from Botanical Alchemy works wonders for my overall well being and energy. I do know this formula may be different for each individual due to our aura body make-up, but currently, this program seems to work best. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I wouldn’t say I’m a gym bunny, but do love the feeling of working with the body/­­mind simultaneously and yoga seems to fit the bill quite nicely. Still a long ways to go, but hoping to be able to integrate yoga into my morning preparations for the day. -- 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 wish I could say I love to exercise, but in truth, it does take a lot of willpower to get myself to do physical activities. I’ve never been very competitive in nature and therefore sports did not appeal as a possible opportunity for exercise, but since meeting yoga, feel I’ve finally found something that speaks to my spirit. Beauty -- What is your idea of beauty – external, internal or both? I believe the internal comes through to the external in all aspects -- if our organs are taken care of, our skin clears, if our emotions are balanced, our smiles appear, and when our soul is nourished, our being glistens. -- What is your skincare approach – face and body? Simple seems to be the way my entire being prefers things, including skincare for face and body. I’ve been a huge advocate for natural skincare and use one that consists of face wash, toner, moisturizer, Balancing Oil for night time and eye cream. Sometimes spot cream for blemishes and face scrub/­­face pack a few times a week. For body, I use a 5-ingredient, shea butter bar soap. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? No sugar. This alone has cleared up my blemish-prone skin considerably. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Nothing much, except for beauty advice my mother has shared since I was young, “Invest in your skin, trim your hair often, and moisturize your elbows.” I continue to follow her advice. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? I try my best to keep a balance in my schedule, not overload it with activities and make time to tune into my higher self. -- If stress cannot be avoided, what are your ways of dealing with it? To close my eyes and tune into my breath. Speak slower. Concentrate on one happening at a time. To hide away in the bathroom for a few minutes and catch my breath. Check-in internally and focus on my root chakra. Ground my energies into Mother Earth. Also, to understand that nothing is permanent and the stressful situation, too, shall pass. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Eat shiitake mushrooms, drink a hot tea of lemon with manuka honey, down some bio-available vitamin C, up the liquids including broths, and consciously raise my energy. Also, lots of sleep. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Work/­­life balance is key to my well-being. I continue to let go of rules that I have placed upon myself in order to feel complete in the world and instead, tune into what makes me feel whole. Saying yes to what resonates and no to the things that do not fulfill my spirit. My approach is to tune into my intuition and let it be the guide towards where I need to go next. 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. The simple answer to this is love. Not so much the cliché love we think of, but of accepting oneself for where we are currently and not force ourselves to be someone we are not. With acceptance, comes letting go and by letting go, we are able to fill in our space with a being entirely made up of our true selves. When this can be done, we are able to share love with ourselves and in turn, share love with others. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? To not worry about success in terms of monetary gain, but of spiritual awareness. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Allowing the lack of inspiration and procrastination to take me where I may go. Not to try and stop it, but to experience it fully and understand where it is originating. I don’t necessarily think it is a bad thing -- sometimes we need rest to appreciate our next step. Knowledge -- What was your path to becoming a painter? After being on hiatus for a year and a half due to an unexplainable illness, I received a message to paint. After reconnecting back to my childhood self, of sensing and seeing beyond the physical realm, leaning into this part of my being opened up new ways of communicating beyond and through this, the message came through. -- Intuition plays a key role in your watercolor work. Why do you find it to be crucial to your approach? The medium has shown the necessity of letting go, trusting the process and understanding that there is more than what we can see in the physical realm. By approaching my work intuitively, it becomes almost meditative, channeling energies beyond and appearing as is, without any manipulation. -- Can you tell us a bit about the energy readings that you do? When did you discover that you have the ability to feel an individual’s soul energy and aura? It was by accident. I’ve always been able to read others’ energies and since young, would do so to the detriment of my own health. I found myself at the doctor’s office, when often, every other week, to which many times, no illness could be found. During my year and a half of being ill, I began to understand what I was sensing since young and honing in, began to receive messages in code. After deciphering many of these messages in my journal, I decided to share my internal self with my mother, who was in the dark about this internal world, to which she was extremely shocked. It took her a good week, after speaking with many of her friends who have known me since I was born, to figure out that she was actually the only one  not recognizing this ‘other self’. After coming full circle with my mother, during a gathering consisting of elder buddhist practitioners, which I attend with my mother from time to time, I shared my spiritual insights with the group. A woman sitting next to me whom I met for the first time that day, asked if I could read her energy. I’d never explicitly read another’s energy before and did not know what to expect, but agreed as I, too, was curious as to what would come forth. I saw images, colors, movie-like scenes, shapes, sensed emotions, all flashing, happening and shared, as if a translator, all I was seeing, experiencing simultaneously to her. After finishing, she looked at me and said, “How do you know all these things about me?” To which I said, “I don’t know. I just said what I saw.” Since then, I’ve done many energy readings and now have a better understanding of what happens during a session. I liken it to a translation of the other’s energy, subconscious, and higher self; sometimes beyond. What is important to note, though, is that all the things I see, sense, and share are things the individual already knows, whether consciously or subconsciously. I just bring it to the forefront and at times, help word it in a way so that the message can understood in the best possible way. -- Besides being a painter, you also write poetry, play music and make books. Do you feel that all these disciplines are interconnected for you, or do you treat them as separate entities? Yes, they are all interconnected, all coming from the same source, just expressed differently. I would say painting is the most direct form of expressing what I experience internally, without translation. The next being words -- a way of describing what I am experiencing. Music being another translation, although not as intuitive as painting or writing. Books are my passion and feel it is a way to leave energies in this world even after passing onto the other side. Fun and Inspiration -- What do you do to unwind or treat yourself? I love watching Japanese comedy shows and dramas, while eating chips. In an ideal world, though, instead of chips, I would be eating a fruit tart. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Untethered Soul by Michael A. Singer Song/­­Album – All Things Must Pass by Rourourourous Movie – Laputa by Studio Ghibli Piece of Art – Any of the older pieces created by Agnes Martin -- What are your favorite places to eat in LA? Rice in Manhattan Beach -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? For carry-on: - a comfortable eye mask - slippers and socks - pressure point bands - iphone for listening to music and audio books - bottled water purchased after passing through security For suitcase: - jeans - sneakers - flat shoes that are a bit more dressy, but still comfortable - small travel pillow as I have a sensitive neck - food stuffs for my dietary needs (I have a many food allergies) - book, journal, pencil case - tshirts, long shirts, under shirts, and extra underwear - a warm top - and anything that allows me to be comfortable while still feeling in line with my own style - slippers for usage in room - warm socks as my feet tend to get cold - pajamas - room wear - pyrex for heating up my own food - liquid dish soap for washing dishes/­­utensils - one set of semi-dress up clothes, in-case  -- Is there anyone you would like to hear from next in this interview series? Rei Kawakubo. Artwork by Satsuki Shibuya. Photos by Sisilia Piring and Women With Superpowers /­­ Tasya Van Ree + Nitsa Citrine. You might also like... Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Lacy Phillips .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: Satsuki Shibuya appeared first on Golubka Kitchen.

Kitchen Creativity

December 12 2017 Robin Robertson's Global Vegan Kitchen 

Kitchen Creativity In a break from my usual recipe posts, I’d like to share an excerpt from Karen Page’s new book entitled Kitchen Creativity. Beyond a cookbook, Kitchen Creativity is a guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity gives insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, and Dirt Candy. Based on four years of research and dozens of in-depth interviews, Kitchen Creativity illuminates the methods of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes before reinventing the classics from a new perspective. Part II’s A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new recipe ideas and combinations. While not a cookbook, nor a vegan book, for that matter (although vegan chefs and ingredients are very well represented), Kitchen Creativity has a lot to offer for cooks looking to broaden their creativity in the kitchen.  The following is an excerpt from Kitchen Creativity on one of my favorite topics, umami… “Umami” from Kitchen Creativity by Karen Page The taste of umami is imparted by glutamate, a type of amino acid discovered in 1908 by Dr. Kikunae Ikeda of Tokyo Imperial University. In studying kombu (kelp), Ikeda managed to isolate glutamate as its own compound, giving it the name of umami, which translates as savoriness. Thus, 5,000 years after the discovery of salt, and 4,000 years after the discovery of sugar, and 3,500 years after the discovery of sour (vinegar), umami is a relatively new taste concept. Japanese cooks had been using umami-rich ingredients intuitively for centuries, long before their scientific properties were discovered to enhance flavor. While we first mentioned umami in our 1996 book Culinary Artistry, it did not begin to gain more widespread acceptance until after 2000 when glutamate receptors were discovered on the tongue. The main sources of umami are those deriving from 1) the amino acid glutamate (found in, e.g., kelp); and those deriving from 2) so-called nucleotides--such as a) adenylate (aka AMP, which is found primarily in fish and shellfish), b) guanylate (aka GMP, which is found primarily in plants and fungi, e.g., shiitake mushrooms, esp. dried), and c) inosinate (aka IMP, which is found primarily in meat and fish, e.g., bonito flakes). The big umami magic happens when one or more nucleotides are combined with glutamate, as there is a synergistic affect--resulting in umami with as much as eight times the potency. Umami Dynamics Umami can enhance a bland dishs appeal with mouth-filling savoriness. Umami can also enhance a dishs perceived sweetness, while tempering its perceived bitterness. If you find yourself with too much of a good thing when it comes to umami, try balancing with salty, sweet, bitter, acidic, or piquant ingredients. Umami is a taste that tends to linger on the palate--something referred to as a long finish in the wine world. Because it contributes to the qualities of deliciousness and satiation, umami is especially prized as a taste in dishes and menus. Note: Certain herbs and spices can also emphasize a dishs savory aspects, such as bay leaf, cumin, oregano, paprika, sage, and thyme. Using Umami Chefs praise black garlic (aka fermented garlic) for its ability to add depth and earthiness to dishes ranging from vegetables to meats. If you doubt umamis importance as one of the five primary tastes, consider the fact that leading chefs like Michael Anthony, Eric Ripert, and Jean-Georges Vongerichten believe dashi to be a key component of their cooking. Some chefs use it to replace liquids in countless preparations, from brines to broths to salad dressings. Chefs have rising enthusiasm for all manner of fermented ingredients (e.g., fermented soybeans, kimchi, miso, pickles, sauerkraut), which bring umami to dishes including vegetables. The corn smut known as huitlacoche is prized as a Mexican delicacy, not only by chefs cooking in the vernacular like Rick Bayless, but also mainstream chefs who find themselves using it in quesadillas, soups, and tacos. Sean Brock declares is insanely delicious and luxurious, like black truffles. Kombu (aka kelp, the sea vegetable) is prized for its umami by Yoshihiro Narisawa. Brad Farmerie is fanatical about miso, which allows him to achieve a rich mouthfeel without butter or cream. Miso is an integral part of Farmeries roasted chile caramel Brussels sprouts, which involve caramelizing sugar (sweet) before adding chiles (hot), cilantro stems (bitter), lime juice (sour), fish sauce (salt/­­umami), and miso (richness). He adds miso to sweet potatoes + brown butter + rosemary to create another dish hes not able to take off the menu. Other chefs will add misos (e.g., white) to salad dressings or soups for an umami boost. From his time in Japan, Michael Anthony picked up a love of sea weeds and pickles. Thomas Henkelmann describes rich, flavorful stocks as essential for cooking in every season. Umeboshi paste is prized by chefs, including Isa Chandra Moskowitz of Omahas and Brooklyns Modern Love, for its umami quality. Moskowitz adds it to her Caesar salad dressing for its anchovy flavor. Even native Brits like Mark Levy fall prey to the charms of white truffles, which he prizes for their mysterious aroma and short availability. Excerpted from Kitchen Creativity: Unlocking Culinary Genius--with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs by Karen Page (Little, Brown, October 31, 2017). Save Save Save Save The post Kitchen Creativity appeared first on Robin Robertson.

mushroom tikka recipe | how to make mushroom tikka on tawa

December 5 2017 hebbar's kitchen 

mushroom tikka recipe | how to make mushroom tikka on tawamushroom tikka recipe | how to make mushroom tikka on tawa with step by step photo and video recipe. tikka recipes are always ideal party starters or entree appetisers recipes for any occasions. mushrrom tikka is one such recipe, prepared with marinated button mushrooms with other diced vegetables like capsicum and onions. it is best served with dahi mint chutney or green chutney but can also be eaten without any dips. Continue reading mushroom tikka recipe | how to make mushroom tikka on tawa at Hebbar's Kitchen.

Vantra Eden – The Healthiest Restaurant In London?

November 29 2017 Happy Cow veggie blog 

Very near the center of the city, 100 yards down the road after taking a left out of Goodge Street Station, lies some of the healthiest food in London. Vantra Edens fare, its sign proclaims, contains No Dairy, No Gluten, No Sugar, No Fried Food, Non GMO, No Peanuts & Cashew, No Garlic, No Vinegar, No Artificial Chemicals, No Unhealthy Cooking Methods - Vegan, Raw & Steamed, Halal & Kosher Friendly, Detoxing, Energising. No garlic? I ask Phun, Vantras owner. Makes people too horny. They cant meditate, he laughs in reply. Of course, there are bowls of garlic and chilis to add at the end of the buffet should you have other appetites planned for the rest of your day. Vantra Eden is first in the community of food tents at 79a Tottenham Court Road, across the street from Habitat. Theyre open Monday-Friday from 12-3 PM, a buffet with lunch boxes, juices, cakes, & more. A medium box is ?6, while a large is only ?7.50. Very reasonably priced. And the food is amazing. With the dishes either raw or steamed, the buffet selection offers the deliciously creamy ‘Vegan Stroganoff’ (Shiitaki Mushrooms, Celery, Mustard, Parsnips, Rosemary and Herbs), incredibly flavorful […] The post Vantra Eden – The Healthiest Restaurant In London? appeared first on The Veggie Blog.

Favorite Plant-Based Holiday Recipes

November 21 2017 Golubka Kitchen 

Favorite Plant-Based Holiday Recipes It’s been eight years since we started collecting recipes on this website, and over those years we’ve accumulated quite a few holiday recipe ideas. We thought it was finally time to do a big, comprehensive round up of our absolute favorites. We’ve got you covered on mains and hearty sides, as well as lighter sides, soups, salads, dessert, and drinks. Wishing you and your family a happy and healthy holiday season :) v = vegan, gf = gluten-free, veg = vegetarian, vo = vegan option Mains and Hearty Sides Whole Braised Holiday Cauliflower (v, gf) There’s something so grand and ritualistic about a holiday table centerpiece that took time, care and anticipation. Since most such centerpieces involve meat, one can feel a little left out during the peak of a celebratory meal if meat is not their jam. In this recipe, we applied this grand, ceremonious approach to braising a head of cauliflower. Someone even made a video outlining the entire braising process. Baked Latkes (v, gf) Latkes are my ultimate weakness, but I’ve always dreaded the long and smoky process of frying them. My love for latkes is so strong though, that I had to come up with an easier path to that crispy, golden potato goodness. These baked latkes are SO much easier to make than the traditional fried kind, since the oven does all the main work for you. The flavor and texture are not compromised one bit, I promise. The recipe also includes a beet salad with an avocado mayo, which is to die for. Spaghetti Squash Mung Bean Lasagna (v, gf) This healthful but hearty lasagna employs spaghetti squash in place lasagna noodles. There’s mushrooms, mung beans, kale, carrots, tomato sauce, and an easy almond ‘cheese’ as well. Braised Leeks with Cauliflower White Bean Mash (v, gf) If you’ve never tried braising leeks, you are in for a serious surprise. They are amazing, especially served over a hearty cauliflower and white bean mash. If leeks are not your thing, consider making the mash alone and serve it as a side, to up your holiday mash game :) Sweet Potato and Brussels Sprout Gratin (v, gf) I can’t say enough about this gratin comprised of layers of sweet potato, Brussels sprouts, and caramelized onions, showered with spices and coconut milk. It’s easy to make but so beautiful and satisfying at the same time. Warm Salad of Roasted Cauliflower, Grapes, and Black Rice (v, gf) This will forever be my favorite fall/­­winter salad. It’s all about the contrast of flavors: aromatic black rice, nourishing spiced cauliflower, juicy grapes, and a slightly spicy miso dressing full of umami. Sprinkle in some pomegranate seeds for an extra festive look. Sorghum Beet Risotto (v, gf) This vibrant risotto would make for an excellent side dish at a holiday table, especially if you don’t know what to do with that forgotten bag of sorghum in the back of your pantry :) Curried Squash and Kale Riceless Risotto (vo, gf) Another alternative (aka riceless) risotto option. This one uses riced kabocha squash in place of actual rice. It’s luxuriously creamy, warming, and overall impressive. Root Vegetable Chickpea Flour Quiche (v, gf) This vegan quiche comes together quite magically, with no crust, eggs or cream to speak of. Chickpea flour acts similarly to the egg-cream foundation of traditional quiche and solidifies into a sort of custard when baked at a high temperature. Add a studding of silky root vegetables and greens to that, and you’ve got yourself the perfect, healthful and delicious fall/­­winter quiche. Soups and Sides Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale (v, gf) This is butternut squash soup elevated. The addition of cranberries and pear is as delicious as it is unexpected. There’s a special ingredient that will help aid digestion during a big meal, too. Winter Root and Fennel Soup with Greens and Caramelized Cauliflower (v, gf) A soup that’s both grounding and fortifying, and good enough to serve as an unexpected, colorful starter at the holiday table. Pink Soup with Roasted Onion and Broccoli (v, gf) Another stunning, colorful soup option. Celeriac Parsnip Mash with Crispy Sage (v, gf) We love mashed potatoes, but we also love pairing a bowl of mashed potatoes with another, more interesting mash made with underutilized root vegetables. Both celeriac and parsnips are so uniquely flavored and healthful, it’s no wonder that they make for some delicious mash. Serve it with the Braised Holiday Cauliflower for the ultimate plant-based holiday meal. Miso-Date Ghee Brussels Sprouts (veg, gf) This recipe teaches you how to make your own ghee (golden, clarified butter that has a higher smoke point than normal butter and is low in lactose and casein /­­ not vegan), as well as how to make miso-date ghee, which is too delicious for words. It’s great on roasted Brussels sprouts, as well as everything else in this world. Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings (v, gf) A healthful take on nachos, with crispy sweet potatoes taking the place of tortilla chips. Great for self-serve style, snack-heavy parties. If you don’t want to go through the intricate process of making sweet potato chips, roasted sweet potatoes will work perfectly in their place. Kale Salad with Marinated Beets, Lentils and Almond Cheese (v, gf) This salad is simple but effective: visually stunning, healthful and delicious. Plus, you’ll want to sprinkle that almond cheese on everything! Roasted Parsnip and Pomelo Salad (v, gf) Earthy, nourishing parsnips go so well with juicy, bittersweet citrus. The combination is especially irresistible when sprinkled with spiced and toasted walnuts and raisins. Use grapefruit if you can’t find pomelo. Desserts Apple Pecan Pie with Salted Pumpkin Caramel (v) This is three favorite Thanksgiving pies in one: apple, pecan and pumpkin. It’s decadent and impressive, and a definite crowd-pleaser. (Also pictured in slice form at the beginning of this post). Concord Grape Fruit and Nut Cake (v, gf) Slices of this fruit and nut cake make for a great accompaniment to a cheese plate, as well as an awesome gift basket component. Chocolate Fudge with Fresh Sage and Goji Berries (v, gf) The super-festive appearance of this decadent, frozen fudge basically speaks for itself. Rum and Raisin Bundt with Orange and Miso Glaze (v) The universally loved combination of rum and raisins is elevated by a sweet and subtly salty orange and miso glaze in this vegan bundt recipe we developed for Food & Wine. Sweet Potato Caramel Nougat (v, gf) Oh man, this nougat! Not as sticky or sweet as traditional nougat, this one has a caramel-like complexity from our trademark sweet potato caramel. There is a studding of toasted nuts and cookie crumble throughout each slice, too. Great for homemade gifts or party platters. Upside Down Citrus Polenta Cake (v, gf) This cake is a crowd pleaser through and through. It’s got it all in terms of stunning looks and bright, special flavor. Black and White Chocolate Pudding (v, gf) These elegant, black and white chocolate pudding cups are easy to put together, but very impressive and full of whole food ingredients. Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache (v, gf) If you are looking for a grand and fun cake project, but still want something wholesome and not too sugary, look no further than this stunner of a cake. Hibiscus Orange Blossom Turkish Delight In this recipe, we’ve updated the old school treat with the use of healthful ingredients, and the beautiful, floral flavors of hibiscus and orange blossom. Serve these Turkish delights alongside tiny tongs at a holiday party for the ultimate, fancy dessert experience :) Banana Toffee Tart (v) This tart is worth making just for the vegan date toffee alone, but combine that with a (vegan) buttery crust and caramelized bananas, and you’ll forever be everyone’s favorite host. Parsnip Cake with Candied Kumquats (veg, gf) Another crowd favorite from a few years ago, this cake is like carrot cake, but made with parsnips in place of carrots. The parsnips yield their moisture and delicate flavor to the cake dough, which is then layered with a cream cheese frosting and topped with candied kumquats. This recipe can easily be veganized – just use maple syrup in place of honey to candy the kumquats and make the frosting. Honey-Roasted Pears with Vanilla Cashew Cream (veg, gf) All the components of this dessert can be made ahead of time, and assembled later. The cashew cream is not your average cashew cream, either – it’s extra-fluffy with the help of a special ingredient. White Chocolate Blood Orange Mousse Tart (v, gf) This delicate white chocolate mousse tart is flavored and colored with the juice and zest of blood orange. You also have the option of skipping the crust and making the mousse alone. Just distribute it amongst little ramekins for individual servings. Pumpkinseed Butter Goji Cookies (v, gf) These cookies are crunchy on the outside, chewy on the inside, and incredibly buttery throughout. Their unexpected green coloring looks beautiful, contrasted by the red topping of goji berries. Kabocha Squash Ice Cream with Maple Roasted Pecans (veg, gf) Winter squash does beautifully in ice cream, especially the naturally sweet, bright orange kabocha squash. In this recipe, kabocha ice cream is swirled with a simple, tart cranberry sauce and topped with maple pecans. This recipe can easily be vegan – just use maple syrup in place of honey. Miso Caramel Popcorn (v, gf) It’s entirely possible to make really good caramel popcorn at home! This popcorn is sweet, salty, and incredibly addicting – you’ve been warned :) Drinks Rosemary Hot White Chocolate (v, gf) This hot white chocolate is both cozy and decadent, with unexpected, warming notes from rosemary and a perfectly smooth, frothy consistency. Quick Persimmon Eggnog (v, gf) This is eggnog for both the adventurous and the health-conscious. Much lighter than the original, but still perfectly creamy and satisfying. Spiced Kombucha Moscow Mules (v, gf) This is the perfect winter cocktail for those of us who don’t drink alcohol, but still want to participate in the celebratory ritual of clinking glasses and toasting with something special and delicious. Pear Cranberry Chai (v, gf) This cozy chai is brewed with the addition of pears and cranberries, which takes the flavor to the next level. Simply put, it’s the best chai we’ve ever had. H A P P Y   H O L I D A Y S  !  !  !   The post Favorite Plant-Based Holiday Recipes appeared first on Golubka Kitchen.

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes

November 14 2017 Vegan Richa 

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed PotatoesFluffy Mashed Potatoes with Vegan Gravy – 1 Pot gravy- Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. Vegan Recipe.  There often are hundreds of versions of some popular dishes on the web. Sometimes I make elaborate versions of the simple ones or make some with my own twists. But then it is the holiday season and everyone needs a simple gravy recipe to serve over them fluffy tatoes. This is one of the ways I like my gravy. You can add mushrooms with the onions to the gravy for a mushroom variation. Use fresh herbs if possible for amazing flavor.  I cook my potatoes and garlic together in the Instant pot. Mash and whip, add some coconut milk and herbs of choice. Done! Potatoes can also be cooked in a saucepan. See post for options.  The gravy needs just 1 pot and comes together quickly. Change up the flavors to taste and pour over anything and everything!  Time to make some comfort food.Continue reading: Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed PotatoesThe post Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes appeared first on Vegan Richa.

Grilled Philly Cheese Mushroom Sandwich

November 6 2017 Meatless Monday 

Philly may be famous for their cheesesteaks, but if a craving hits and you want to keep it meatless, this mushroom sandwich can be just as satisfying! Often found proudly parading as a meatless burger, Portabellas are widely considered the “meatiest” mushroom. This recipe comes to us from our friends at The Mushroom Council. Serves 4. - 4 large Portabella mushrooms, sliced - 1 large red onion, sliced - 2 bell peppers, core and seeds removed, quartered - 2 tablespoons canola oil - 1 teaspoon grilled steak seasoning - 4 Italian rolls, split length wise, toasted - 8 slices provolone or American cheese or 4 ounces processed cheese spread Heat grill to medium, about 365°. Brush both sides of mushrooms, onions and bell peppers with oil and season with steak seasoning. Place on grill and close cover, cook 5 minutes on each side. Remove onions and peppers from grill, thinly slice as desired. Place on aluminum foil and return to grill to keep warm. Remove mushrooms and thinly slice. Lightly toast bun on grill. Remove peppers, onions and mushrooms and combine. Place cheese on each split roll, top mushroom mixture. Turn grill off and place sandwiches on grill with lid closed, 5 minutes or until cheese is fully melted. Cut in half and serve immediately. The post Grilled Philly Cheese Mushroom Sandwich appeared first on Meatless Monday.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

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

Pumpkin, Mushroom, and Spinach Tater Tot Casserole

October 16 2017 Oh My Veggies 

Traditional tater tot casserole gets a healthy fall makeover with mushrooms, spinach and pumpkin.

Self-Care Interview Series: Lauren Haynes

January 1 2018 Golubka Kitchen 

Self-Care Interview Series: Lauren Haynes Lauren Haynes is a folk herbalist, medicine maker, plant enthusiast, and the founder of Wooden Spoon Herbs, a small apothecary line based in the Appalachian mountains. Take a look at Lauren’s shop offerings, and you’ll be immersed in a world of plant-powered tinctures, salves, oxymels, and teas, each one more magical than the other. In this interview, Lauren tells us about self-care as a form of self-respect, kindness as a form of beauty, her favorite plants for stress, beauty, and colds (and more!), the importance of sourcing her ingredients locally and working with what’s available, as well as exercise, sustenance, inspiration, procrastination, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Oh, open and free, absolutely. Since I work from home, things end up being pretty routine: tea, emails, breakfast. But if I have my way I love to see how the day unfolds uninhibited. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. Most mornings start with a hot tea or something creamy with raw milk and occasionally marshmallows. I check and return emails first thing, then Ill meditate and make some breakfast and get to work. On lazier mornings well go into the small town nearby and eat eggs benedict and read the paper. -- Do you have any bedtime rituals that help you sleep well? My new favorite nighttime tool is the Flux app for my computer. It gradually turns your screen from blue light to orange with the arc of the day, so the blue light doesnt deter melatonin production come bedtime. Other than that, just reading a great book until my eyes get tired. Living out in the county where its dark and quiet helps me sleep soundly every night. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – smoked salmon omelette with sauteéd greens Lunch – egg salad sandwich with a bowl of good soup Snack – fruit or hummus or a little chocolate Dinner – soul food: pinto beans, cornbread, a baked sweet potato and collard greens, topped with hot sauce and ferments and a slice of blue cheese -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink tea most mornings. Sometimes matcha or Earl Grey, or sometimes just ginger and lemon balm, to ground and calm myself before a hectic day. -- Do you have a sweet tooth? If so, how do you keep it in check? Um... yes, check. I have a major sweet tooth and Lilys stevia-sweetened chocolate bars save my life. -- 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? Right now my regimen includes fish oil, Mothers Best beef liver pills, a tincture of medicinal mushrooms, and evening primrose oil. I also love using lymphatic herbs steeped in vinegar throughout the year. Every spring I steep whatever edible herbs are coming up naturally in raw apple cider vinegar: plantain, violet leaf, dead nettle, dandelion greens, chickweed and cleavers. That lasts me all year and keeps me feeling vital, just a spoonful a day. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I try to exercise but if I have a full schedule its the first thing I cut out. I live on a tract of wilderness, so walking a few miles a day is super easy and I do that interspersed with yoga when Im feeling too tired to get outside. -- 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? A little bit of both! Its definitely hard to make the time for it since I work from home and just go, go, go. I definitely find walking in the woods pleasurable, so that keeps me motivated to exercise. I cant even imagine going to a gym... Maybe someday. Exercise is something Im starting to get excited about. Beauty -- What is your idea of beauty – external, internal or both? True beauty is when someone makes you feel like your soul is illuminated by the way that they treat you. Thats what is beautiful to me. If I want external beauty, Ill just scroll Instagram for a bit, you know? But true kindness is actual beauty. -- What is your skincare approach – face and body? Laidback is how I would describe my skincare routine. See also: erratic. I use a rosewater and witch hazel toner daily (Poppy & Someday), followed by a blend of rosehip and carrot seed oil (Zizia Botanicals). Sometimes I use a gentle rose quartz scrub on my face (Aquarian Soul), followed by oil cleansing, but usually Im pretty lowkey. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! Nettle and alfalfa infusions, and also evening primrose oil internally. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Drink tons of water, sleep as much as you can, and wear red lipstick. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Consistent routines are hard for me, but I am constantly checking in to make sure I dont get overwhelmed by stress, even if that means five minutes of yoga in the middle of the day. -- If stress cannot be avoided, what are your ways of dealing with it? I really love regular acupuncture treatments and massage, as well as daily meditation and moxibustion. Calming teas that ease tension, like ginger and chamomile. Also just goofing off as much as I can get away with. You cant be silly and stressed at the same time. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? My first line of defense is a few dropperfuls of fire cider. I make one called Sunshine Cider with turmeric and rosehips, but my friend Gretchen made me some with habanero peppers and that always helps me stay on the right side of health. Fire cider, a shot of elderberry syrup and then some red root tincture, an amazing lymphatic herb that relieves a sore throat. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? They definitely bleed together, as I work from home and run my business with my partner. I try to take the weekends off and get out of the house daily to break up the work mode, even if its just a drive to the post office. Luckily, I love my work because its a huge part of my life. 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? Honestly, mindfulness is key. Just checking in with myself constantly to see how Im feeling, why Im feeling that way and what I need. I just take little tea or chocolate breaks or go put some sun on my face or make a nourishing meal. A hot shower if Im feeling cold. Self massage if Im feeling anxious. Shutting the computer if Im getting tired. And making time for the little things that make me happy, like reading a book. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Cleaning up my diet was key for me in resolving a lot of health issues. In college I was just eating garbage and drinking alcohol and doing all the teenage things. Once I realized that youre literally what you eat, and started treating my body with respect, a lot shifted for me. I really feel like that small change helped align me with the path Im on now, which is 100% what Im supposed to be doing. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Im usually brimming with ideas and running myself ragged trying to make them all happen, so if I struggle with anything its occasional procrastination. Usually this looks like doing the easier things on my to-do list before the hard-hitting work chores, which isnt such a bad thing. I just kind of let myself have some slower times, because I work really hard. I may sip tea and pull tarot cards and then eventually get a burst of energy. Or sometimes I do nothing for like two full days. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So, so many. I love The Gift of Healing Herbs by Robin Rose Bennett and Wild Fermentation by Sandor Katz, as well as so many books from the 70s by obscure hippies and natural living advocates. Living on the Earth by Alicia Bay Laurel, for example. Knowledge -- What was your path to studying herbology and founding Wooden Spoon Herbs? I came to herbs when looking for a path to self-sufficiency. I romanticized living off the land, providing all that I would need for myself through my connection to the earth. And thats basically how it happened. I got all the books I could find about herbalism, read them, and started making herbal remedies. I started selling them slowly and it just kind of took off. Then I got to put my business hat on and thats been such a rewarding challenge. -- Can you talk a little bit about your decision to work only with herbs native to your home region of Appalachia? Theres so much to say about this. When I started opening my eyes to the bounty that surrounded me, it struck me as absurd to order herbs from suppliers that sourced from the far corners of the earth, when we had so many of the same herbs that could be sourced from the bioregion of Appalachia. For example, why am I going to order nettle that comes from Croatia when my friend has an acre of it on her farm? And no offense to Croatia or the herbalists that use those sources, but it just wasnt for me. I saw the opportunity to create a righteous supply chain and source from local farmers and forage my materials. To this day I still source directly from small organic farms around the country. Appalachias medicinal herbs are legendary: ginseng, goldenseal, bloodroot. People from all over the world use these herbs exclusively. And many of the herbs used in Traditional Chinese Medicine grow in Appalachia, because when the continents were Pangea parts of what is now China and parts of Appalachia were the same land. The geography of these regions is still very similar, and that is really special. So I wanted to learn about these plants for myself, because they are my neighbors and we share the same space. Not to mention that my family has been on this land for at least five generations, probably more. Its my most recent ancestral tradition, and I think its really important to learn about the traditions of your own ancestors so that youre not co-opting someone elses. Our pasts are precious. Finally, I believe in slow, local medicine for the same reasons I believe in slow, local foods – because theyre more potent and they taste better. -- What are some of your best-selling products and what herbs is your customer most excited about at the moment? My bestsellers are the Anxiety Ally, Brain Tonic, Moontime Magic and Migraine Melter tinctures. Elderberry Sumac Syrup is always a hit, as well as the Golden Cocoa (adaptogenic golden milk meets hot chocolate). I also have some new, more esoteric offerings based on the elements, and the Spirit one has been selling really well. I think my customers are just always after herbs that ground and expand the spirit, which is super beautiful. That and herbs for stress, always. Fun and Inspiration -- What is something you are particularly excited about at the moment?  Podcasts! All the podcasts: Medicine Stories, Thats So Retrograde, So You Wanna Be A Witch, Being Boss. That and the color cobalt blue. -- What do you do to unwind or treat yourself? I love seeking out hot springs, getting massages and acupuncture, going to the movies with my partner and eating at good restaurants. In the summer, swimming in the river behind my house and lying in the sun. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Caravan by Stephen Gaskin Song/­­Album – Tried So Hard by Gene Clark Piece of art – the entire Motherpeace tarot deck -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? My favorite mohair cardigan, a striped shirt, high-waisted leggings and denim, Poppy & Somedays Gypsy Rose Toner, whatever books Im reading, a notebook and Uniball pen, magazines, calming tinctures, bagged tea, thermos, Ricardo Medina botines, charcoal toothbrush -- Is there anyone you would like to hear from next in this interview series? Jess Fuery, Beatrice Valenzuela, Shiva Rose, the founders of Cap Beauty, Ashley Neese, Connie Matisse of East Fork Pottery, jeweler Annika Kaplan, Erica Chidi Cohen, Rachel Craven, Beth Kirby of Local Milk, Rachel Budde of Fat and the Moon, Kristen Dilley of Nightingale Acupuncture, and, naturally, Ilana Glazer Photos by Beth Kirby and Lauren Haynes You might also like... Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Chi San Wan .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Lauren Haynes appeared first on Golubka Kitchen.

Eggplant and Shiitake “Meatballs”

December 25 2017 Meatless Monday 

Quinoa is an excellent meatless protein source and this fun preparation mixes the superstar grain with hearty vegetables to create a delectable dish that can either be served as a main with pasta, or as an intriguing meatless party appetizer (make mini balls and don’t forget the little toothpicks!). This recipe comes to us from Stefanie of Sarcastic Cooking. Serves: 3-4 (makes 8 meatballs) - 1 small eggplant - 1 tablespoon olive oil - 4 ounces shiitake mushrooms, cleaned, stems removed, and diced - 3/­­4 cup quinoa - 1 1/­­2 cups water - 1 large egg - 1 egg white - 1/­­4 cup grated Parmesan cheese - 2 cloves garlic, grated - 1 teaspoon salt -  1/­­2 teaspoon black pepper - pinch of crushed red pepper flakes - 1 teaspoon chopped basil - 1 teaspoon chopped parsley - vegetable oil, for frying - marinara sauce, to serve Preheat the oven to 350F. Using a fork, prick holes all over the eggplant. Place the eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/­­shrivels. While the eggplant roasts, cook the quinoa and mushrooms. In a small saucepan, bring the 1 1/­­2 cups of water and quinoa to a boil. Reduce to a simmer, cover with lid, and let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork. In a small skillet, heat the olive oil over medium heat for a minute or so. Add mushrooms to pan and sauté for 7-10 minutes until golden. Once the eggplant is cooled, slice it in half length-wise. Use a spoon to scoop out the flesh of the eggplant. Give it a chop and discard the eggplant skin. Add the eggplant, quinoa, and mushrooms to a medium mixing bowl. Mix in the egg, egg white, parmesan, garlic, salt, pepper, crushed red pepper flakes, basil, and parsley. Mix well. Line a baking sheet with parchment/­­wax paper. Form the shiitake/­­eggplant mixture into large balls. Place the balls on the lined baking sheet. Place the sheet with all the meatballs on it in the refrigerator for twenty minutes while you heat the oil. Fill a large, heavy-bottomed skillet about 1/­­4 of the way up with vegetable oil. Heat the oil over medium/­­high heat for about ten minutes. Remove the meatballs from the fridge, add four meatballs to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way. Serve the meatballs with marinara sauce and your favorite pasta. The post Eggplant and Shiitake “Meatballs” appeared first on Meatless Monday.

Vegan Wellington with Mushrooms, Lentils, Veggies

December 15 2017 Vegan Richa 

Vegan Wellington with Mushrooms, Lentils, VeggiesMushroom lentil Wellington. Easy Vegan Wellington for the Holidays and potlucks. Puff pastry wrapped lentil walnut mushroom loaf.  Vegan Recipe. Make into a loaf to make gluten-free.  Another week done and another 2 to go. Lets make this fabulous puff pastry wrapped lentil mushroom walnut roast to celebrate. The lentil mushroom mixture is fabulous on it its own. You can make it into patties or a loaf and serve with gravy. I made 2 loaves and wrapped them in puff pastry for a wellington style loaf. The buttery crisp pastry makes it festive and decadent.  Onion, garlic, walnuts gets toasted on the skillet, then mushrooms cooked down, then combined with lentils, veggies, herbs and flavoring. The mixture is packed into a puff pastry and baked to golden. Slice and serve with gravy , mashed potatoes, side salad. Sunlight fades too quickly these days so I made a quick wrap with slits. Use lattice or other pastry wrap designs to make it prettier. To make it gluten-free, make the mixture into patties or a glazed loaf.Continue reading: Vegan Wellington with Mushrooms, Lentils, VeggiesThe post Vegan Wellington with Mushrooms, Lentils, Veggies appeared first on Vegan Richa.

Vegan Lentil Moussaka

December 6 2017 Golubka Kitchen 

Vegan Lentil Moussaka This post was created in partnership with USA Pulses and Pulse Canada. As our new cookbook release date approaches and we enter a really busy season of our lives (more on that soon!), we count on hearty and sustainable meals like this lentil moussaka to see us through periods of tiredness or stress. If you are feeling any kind of holiday season-related pressure, it might just be the perfect, comforting dish for you, too. I love casserole-style dishes – they take some initial effort to put together, but afterwards they turn into a meal that just keeps on giving. This moussaka is definitely like that – the portion is big enough to have dinner or lunch taken care of for a solid few days, it keeps well and only gets better with age, can be eaten hot or cold, and can even be re-imagined as, say, a toast topping, if its initial layered charm ever wears off.  Moussaka is cooked in numerous countries in the Middle East and the Mediterranean, and the recipe varies from region to region, but it usually involves layers of ground meat, eggplant or potatoes, and a béchamel or egg custard blanket on top. In our vegan version, protein-rich lentils take place of the ground meat. Once they are cooked in a mixture of mushrooms, carrots, onion, herbs, and crushed tomatoes, and layered with silky roasted eggplant, it’s incredible how savory and satisfying they become. We went with mashed potatoes for the top layer, in place of the custard or béchamel, which takes this dish even further into the cozy and wintery meal territory. The mashed potato blanket also gets the most incredible, crispy, golden crust on top after some time in the oven, which makes the whole thing even more irresistible. I suggest roasting the eggplant, making the mashed potatoes, and maybe even cooking the lentils in advance, that way assembling the moussaka will feel like a breeze. All the ingredients in this recipe are very affordable and widely available, and it’s amazing that such a satisfying meal can be made with just lentils and veggies. I generally make sure to keep a big jar of French lentils in my pantry, because they are very versatile and perfect for adding substance to all kinds of plant-based meals. Lentils fall under the category of pulses, together with chickpeas, beans and dry peas, which are all perfect vehicles for sustainable and nourishing meals. We’ve been having a ton of fun working with USA Pulses and Pulse Canada on creating accessible recipes, centered around pulses, as part of their Half Cup Habit initiative. Try adding a half cup of pulses to your meals a few times a week – they will up your whole healthy cooking game, I promise. For more of our pulses recipes, head here, as well as to the Half Cup Habit website. Enjoy :) Vegan Lentil Moussaka   Print Serves: 6-8 Ingredients 3 medium-large eggplants - sliced in ½ inch thick rounds 4 tablespoons neutral coconut or olive oil - divided sea salt freshly ground black pepper 1 cup dried French lentils - soaked overnight in purified water with a splash of acv 4 medium Yukon gold potatoes - peeled and quartered 2 tablespoons olive oil or ghee, plus more for brushing the mashed potato layer 1 large yellow onion - chopped 2 medium carrots - sliced 1-2 celery ribs - sliced (optional) pinch of red pepper flakes 1 teaspoon each fresh or dried thyme, oregano and/­­or marjoram (optional) 3 garlic cloves - sliced 1 lb baby bella or crimini mushrooms - sliced 1 28 oz can of box of crushed tomatoes 1 tablespoon tomato paste ½ tablespoon smoked paprika ½ teaspoon cinnamon (optional) ¼ teaspoon ground nutmeg (optional) handful of toasted pine nuts (optional) chopped parsley and dill - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking sheets. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil/­­olive oil, sprinkle with salt and pepper, and roast for 20 minutes. Flip the slices and roast for another 15 minutes, until silky. Set aside. Lower the oven temperature to 375° F (190° C). While the eggplant is roasting, drain and rinse the lentils. Cover them with purified water in a medium pot, and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 10-15 minutes or until cooked, but not mushy. Add salt at the end. Drain over a colander and set aside. Place the potatoes in the same pot you used to cook the lentils, cover with purified water and bring to a boil over high heat. Reduce the heat to a simmer and cook until soft throughout. Add salt at the end, then drain, reserving ¼ cup of the cooking water. Return the potatoes to the same pot. Mash them with 2 tablespoons of olive oil or ghee, black pepper and ¼ cup of the reserved cooking water. Taste for salt and adjust if needed. Continue to mash until smooth. Set aside. Warm the remaining 2 tablespoons of coconut oil/­­olive oil in a large saucepan over medium heat. Add onion, carrots, celery, if using, salt and pepper, red pepper flakes and oregano/­­thyme/­­marjoram, if using. Sauté for 7 minutes, until the vegetables soften up. Add the mushrooms and sauté for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute. Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg, if using, to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes for the flavors to incorporate. Arrange half of the eggplant slices on the bottom of a 9 x 9 baking dish. Top with half of the lentil mixture, followed by the remaining eggplant slices and lentils. Spoon the mashed potatoes on top, evening them out with a spoon into a smooth layer. Brush more olive oil/­­ghee over the potato layer and place the dish in the oven. Bake for 30 minutes. Remove from the oven, sprinkle with the pine nuts and herbs, if using, and serve. 3.5.3226 You might also like... Fennel Marinated Zucchini and Mung Beans Roasted Pepper Lasagna Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate Warm Salad of Roasted Cauliflower, Grapes and Black Rice .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 Vegan Lentil Moussaka appeared first on Golubka Kitchen.

Self-Care Interview Series: Trinity Mouzon Wofford

December 3 2017 Golubka Kitchen 

Self-Care Interview Series: Trinity Mouzon Wofford Trinity Mouzon Wofford is the founder of GOLDE Turmeric, a line of high-quality turmeric blends for golden milk, lattes, and more. We are in love with everything GOLDE, and were so excited to get a peek at its radiant founder’s wellness routine. In this interview, Trinity tells us about her rule-free approach to self-care, her path to self-acceptance, and the importance of giving the body exactly what it’s craving, as well as a Geisha-approved moisturizer that works wonders for her skin, her number one cold remedy that’s likely in your kitchen right now, exercise, beauty, stress, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I think having some form of a routine is crucial to your mental health when you run a business from home. It’s been sort of tricky as of late because we’re in transition from our home in Upstate New York to moving back down to Brooklyn. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. On an ideal day, I’m up around 6:30am and checking my phone for email and GOLDE‘s social media. Following that, I’ll do a bit of stretching to loosen up, and then hop in the shower. After I’ve gotten ready, I’ll sit down to work and make a to-do list for the day -- this is crucial for me. I forget things and get really anxious about what I’m forgetting if I don’t bother to organize my thoughts and tasks in advance. I’ll usually dig into whatever those tasks are for an hour or so before pausing for breakfast. -- Do you have any bedtime rituals that help you sleep well? My partner, Issey, and I always make sure to have a cut-off time for work, barring emergencies. Once that point rolls around (it varies day-by-day), I’m usually catching up on the news or my favorite blogs while Issey preps dinner. We’ll eat together and then usually end off binging some TV show. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Issey’s miso soup with tons of mushrooms and seaweed. He makes it completely from scratch using his mom’s recipe. Lunch – Lunch is usually whatever is leftover from dinner that week  -- lately its a lot of hearty stews. Snack – We’ll do a little crudite plate with raw veg from the farmer’s market: carrots, turnips, radishes, persian cucumbers. Always with some cheese and seed crackers. Sometimes also with wine. Dinner – Tibetan food from our favorite spot in Jackson Heights, Queens. It’s a lot of dumplings (momos), noodles, and warming soups. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I can’t, really. I love the taste of coffee, but it turns me into a shaking, anxious mess. I always start the day with a turmeric tonic made with one of our blends -- usually cacao or original because the matcha also makes me a bit hyper. -- Do you have a sweet tooth? If so, how do you keep it in check? Yes, yes, yes. I try not to “keep it in check” so much as listen to it with a variety of foods. Sometimes it’s fruit or homemade popcorn with coconut sugar. Sometimes it’s half a box of Dots eaten while laying on the couch. Refined sugar is trash for your system, but so is getting too regimented with your foods. I keep it light (emotionally) and eat what I’m craving. When junk food isn’t off limits, you’re not going to crave it every day. -- 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? Well, turmeric, of course. It makes such a difference in my skin and immunity. Issey loves it for instant allergy relief. There are apparently over 10,000 medical studies on its effects on the body --it’s really incredible. We’re also huge proponents of ashwaghanda in our household. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Upstate New York is not exactly the land of boutique fitness, so it can be more challenging to get in a sweat on the regular. I focus mostly on stretching and going on walks/­­hikes on the weekend. I think I’ve probably gained a bit of weight since I’ve been up here because I’m not moving as much as I did in NYC, but I don’t really mind. It’s okay for your body to fluctuate with your circumstances, as long as you’re treating it with respect. -- 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? It varies. I really like working out as a method to clear my head, so often I do look forward to it. But that said, I don’t really try to push myself too much. If you want to be a world-class athlete, then by all means, train 2+ hours a day. I’m just looking to keep my body and psyche in good health, so if I don’t feel like making it to my workout, I don’t feel the need to punish myself later. Beauty -- What is your idea of beauty – external, internal or both? I grew up black in a very white town, so I’ve had a lot of really emotional moments coming to terms with what beauty means for me. At the moment, I like to keep things really natural with my curls out and minimal makeup. It took a while to accept my looks for exactly what they are, so now I’m really openly embracing it. I feel more beautiful now than I did 5 years ago, mostly due to opening myself up to the concept that I’m perfectly fine just as I am. -- What is your skincare approach – face and body? I try to keep my routine relatively simple. I’ll wash my face with raw African black soap or something gentle like Cerave. I love Drunk Elephant products, and I apply their C-Firma and B-Hydra serums every day. They help a lot with keeping my skin clear and getting rid of dark marks. After that I’ll moisturize with raw shea butter, or a cream that has that. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Turmeric, again. Because it’s anti-inflammatory, I’ve found it to be really helpful in clearing up redness or breakouts. Besides that, I try not to get too bogged down with a ton of supplements. I focus mostly on eating a variety of plants every day. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Shea butter is amazing for my skin. My partner’s Japanese mother recently put me on to this cream called Secret de Maiko. It contains shea butter and a few other natural, organic ingredients. Apparently this is what young Geisha girls would use as a moisturizer/­­makeup base. This cream is better than pure shea butter because it won’t leave you greasy at all. I use it twice daily. It’s great for keeping your skin clear and calm. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Well, cannabis helps. I use a vaporizer pen so there’s no smoke-related health detriments/­­lingering smell. I really want to try the Hmbldt pen because I’m a sucker for sharp design. -- If stress cannot be avoided, what are your ways of dealing with it? There’s going to stress sometimes. I try to deal in healthy ways like going for a walk to clear my head, or talking to a close friend about whatever I’m dealing with. But life isn’t perfect, so sometimes you just end up being a bit tense for a few days. I think that’s normal and natural -- I try not to fight it too much. You have to let yourself feel it so that you can process it and move past it. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Garlic!! At my old job, everyone in the office knew about this because I would practically through bulbs of raw garlic at anyone who complained of illness. Nothing works better for immediately beating a bad cold. If I feel something coming on, I take 2-3 whole cloves (swallowed like horse pills) with a ton of water. That can save you in just a couple hours -- it’s crazy. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? I really like to work, so what I consider to be a healthy work/­­life balance might not be the right approach for someone else. I genuinely enjoy spending my free time dreaming up new campaigns, product ideas, or designs for GOLDE. I guess that’s the benefit to doing your own thing -- it doesn’t always feel like work. 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’ve gotten a lot better with this with age. I try not to have any food or exercise rules. Being militant about your body is not self-care, and it can really easily spiral into disordered behavior that veers on the edge of “orthorexia.” I mostly just listen to my body and allow itself what it wants, whether that has to do with food, movement/­­exercise, socializing vs. indulging my natural introvert, etc. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? I really think doing away with rules (re: food, etc.) has been the most important change I’ve made. There’s absolutely nothing wrong with avoiding gluten or dairy because it upsets your stomach or causes breakouts, but don’t complicate your life with structure that does not serve you. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Usually moments like these mean I need to re-focus myself. I’ll start by making to-do lists, and go from there. Knowledge -- What was your path to starting GOLDE? I was pre-med at NYU, with plans to practice holistic medicine. By my senior year of college, I wasn’t so sure about spending more time and money on schooling, and sort of fell into a marketing role at a tech startup. I really loved the creative aspects of marketing, and found that GOLDE was a way of combining my interests in sharp branding with making holistic health more accessible. The interest in turmeric actually came from my mom, who has Rheumatoid Arthritis. She noticed a huge difference in her overall levels of inflammation when she started incorporating it into her daily routine -- that’s when I started paying attention. -- How do you approach the sourcing of your ingredients for GOLDE? We actually just started sourcing all of our turmeric with a company called Diaspora Co. They focus 100% on supporting ethical and high-quality spice trade that empowers rather than disenfranchises the people of color who have been growing and ingesting medicinal plants like turmeric for generations. The turmeric that we’re going to be using is an heirloom variety with almost twice the typical amount of curcumin. It’s grown on a fourth-generation, family-owned farm in India, and farmers are paid 6X the standard commodity prices to ensure truly fair wages. We’re really excited to be featuring a product that’s not only incredibly high-quality, but also works to re-build lingering inequality left in the wake of colonialism. -- What’s your favorite way to use your wellness blend? I love to have it just with hot water and raw honey in the morning. Fun and Inspiration -- What do you do to unwind or treat yourself? Heading to the Union Square Greenmarket is one of my favorite activities. When I’m in the city, I like to go every Monday morning when it’s not too crowded. It’s mostly just you and the chefs (or their assistants?) shopping for what they’ll be preparing that day. I also love infra red sauna. I go to Higher Dose in the East Village. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Americanah – Chimamanda Ngozie Adichie Song/­­Album – Songs in the Key of Life – Stevie Wonder -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I am nowhere near as regimented as our dear Joan. Usually my suitcase is packed haphazardly with whatever clothing is clean and well-suited for the weather. -- Is there anyone you would like to hear from next in this interview series? More people of color, please! A few of my favorites: Diane Chang Yaminah Mayo Dr. Tiffany Lester Latonya Yvette Nikisha Brunson Alex Elle Lauren Ash Sana Javeri Kadri Photos by Sana Javeri Kadri, Issey Kobori and Nico Behnzukeh. You might also like... Self-Care Interview Series: Amy Chaplin Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Laura Wright Self-Care Interview Series: Chi San Wan .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: Trinity Mouzon Wofford appeared first on Golubka Kitchen.

Restaurant Roundup: Treat Yourself to a Vegetarian Night Out!

November 27 2017 Meatless Monday 

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

Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie

November 17 2017 Vegan Richa 

Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless PieVegan Lentil Shepherd’s Pie – Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. Gluten-free Nut-free Recipe. Can be soy-free. Vegetarian Shepherds Pie. In my series of traditional and simple holiday favorites, the next dish is this Delicious Lentil Mushroom Shepherdless Pie. Garlic mashed Potatoes over mushrooms, onion, lentils, veggies mixed with a bit of gravy, baked, then served with more of my 1 Pot gravy!  The pie comes together quickly once you have your potatoes done and the veggies assembled. You can cook the lentils and potatoes in the Instant Pot with PIP(pot in pot method), see recipe notes, or in separate pots and make ahead. I like my pie on the wet side, use less or more of the gravy with the lentils to preference. Add seasonal veggies or other root vegetables. I love the garlic breadcrumb and herb topping from my chickpea sweet potato shepherd’s pie on this. It elevates the flavor to a whole new level. Lets get cooking. Continue reading: Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless PieThe post Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie appeared first on Vegan Richa.

10 Best Spots For Vegan Food In Mexico City

November 8 2017 Happy Cow veggie blog 

Mexico City is la-creme-de-la-vegan-creme. Before I arrived, I thought it would be tricky to find veggie food here. But I soon realized that the only tricky thing would be choosing which of the many places to go to! So I went to as many places as I could, and heres my list of the best spots for vegan food in Mexico City... 1. Por Siempre Great for: -Unbelievably tasty tacos -If youre really hungry, as you can add as much on the side as you fancy, with unlimited potatoes, herby beans & salsas -Incredible value A huge range of vegan options – including tacos, gringas (like double-sided tacos) and tortas (like a sandwich) – crammed full of vegan-friendly fillings, like non-cheese cheese (featuring nuts), and non-chorizo chorizo (featuring mushrooms). The guys who run this stall put so much love and passion into their cooking, and if you have any room left, try one of their mouthwateringly delicious vegan cakes too. 2. Pan DMonium Great for: -The best vegan burgers -Incredible value Sometimes vegan burgers can be a bit hit & miss – either the burger can be a bit bland or the bread can be a bit dodgy. Not these […] The post 10 Best Spots For Vegan Food In Mexico City appeared first on The Veggie Blog.

Grilled Portobello Mushrooms with Garlic Sauce

November 5 2017 Vegan Richa 

Grilled Portobello Mushrooms with Garlic SauceGrilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. Vegan Gluten-free Recipe  These Grilled Portobellos come together quickly, and are super delicious with the garlic soy marinade. The Deep caramelized flavor works wonderfully with the garlic sauce and basil and makes for an impressive meal. Serve with a side salad, and some biscuits/­­mashed potatoes for serving more of the garlic gravy! T’is the season for getting together with friends and family, planning potluck meals and making the most of the short days! Well it gets harder for photography, but hey its a good opportunity to slow down too, and enjoy comforting meals like these by the fireplace.   What are your favorite comfort meals this month?Continue reading: Grilled Portobello Mushrooms with Garlic SauceThe post Grilled Portobello Mushrooms with Garlic Sauce appeared first on Vegan Richa.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

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

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

October 16 2017 Meatless Monday 

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


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