nectarine - vegetarian recipes

nectarine vegetarian recipes

Chilled Berry Soup

October 8 2018 VegKitchen 

Chilled Berry Soup This chilled berry soup is a fruit-filled way to celebrate mid-summer berry season, with blueberries, strawberries, and raspberries. Substitute other berries, like blackberries, if you’d like. This may be used as an appetizer, or as a refreshing finish to a summer meal. Serves: 6 1 pint blueberries 1 pint strawberries, hulled and coarsely chopped 1 cup raspberries 2 medium peaches or nectarines, chopped 4 cups raspberry or cranberry juice 1/­­3 cup dry red or white wine Juice of 1/­­2 lemon Good pinch of cinnamon 1/­­4 teaspoon each: ground allspice, nutmeg Maple syrup or agave nectar, optional, if needed Sliced strawberries for garnish Vegan Sour Cream or Cashew Cream for garnish, optional Combine all the ingredients except the last three in a large soup pot. Bring to a rapid simmer. Lower the heat, then cover and simmer gently for 10 to 15 minutes, or until the fruit is tender. Taste to see whether a bit more sweetness is needed, and add maple syrup or agave accordingly--depending on the sweetness of the fruit and the fruit juice, you may not wish to add additional sweetness, or very little. Allow the soup to cool, then chill thoroughly. Garnish each serving with a few slices […] The post Chilled Berry Soup appeared first on VegKitchen.

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

August 27 2017 Golubka Kitchen 

Peach and Beet Watercress Salad with a Multi-Seed Dukkah Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that turned out especially lovely. I recently revisited one of my favorite dessert recipes on this blog, the Sweet Dukkah Cigars. I enjoyed them so much, that I was inspired to make a savory dukkah to have for sprinkling on various salads and soups for the weeks to come. Traditionally, dukkah is an Egyptian spice, herb and nut mix, served as a dip for bread. Ours is packed with nuts (almonds and pistachios), seeds (sesame, chia, pumpkin), and invigorating spices (cardamom, cumin, coriander), and it can serve as the perfect finishing touch for a variety of dishes. This salad came together pretty effortlessly, thanks to the abundance of colorful summer produce, which doesn’t need much to taste amazing. There are steamed, multicolored beets, juicy, sweet peaches, spicy watercress, creamy avocado, and a refreshing mint vinaigrette. The dukkah contributes an extra punch of flavor and crunch. It’s vibrant, seasonal food, just the way we all like it :) Below are some links to things we’ve enjoyed looking at on the internet these past couple of weeks. Have a great Sunday. Magic Lessons with Elizabeth Gilbert – we love that so many inspiring people have podcasts nowadays, since they are our favorite thing to listen to while cooking. Just discovered this one from author Elizabeth Gilbert. Rosemary Auberson – interviewed on Apiece Apart Woman, we love her art Stevie Nicks singing Wild Heart backstage, 1981 – obsessed with this video Rachel Saunders – love this ceramicist’s work and instagram Healing Wise – can’t wait to read this book DOEN – love so many of the blouses from this brand Coming Soon – want many things from this home goods store. Love that you can shop according to astrological signs :) Peach and Beet Watercress Salad with a Multi-Seed Dukkah   Print Serves: 4 Ingredients for the multi-seed dukkah ½ cup raw almonds ¼ cup sesame seeds ¼ cup raw pumpkin seeds 2 tablespoons chia seeds 7 green cardamom pods - crushed, green shells discarded ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ cup raw pistachios sea salt - to taste for the mint vinaigrette 4 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard ¼ cup olive oil ¼ cup minced fresh mint leaves for the salad 4-6 small beets - cut into wedges (we used a combination of red and golden beets) 2-4 ripe peaches or nectarines - sliced about 4 oz watercress or other salad greens 1 ripe avocado - sliced or cubed mint vinaigrette - from above multi-seed dukkah - from above mint leaves for garnish (optional) Instructions to make the multi-seed dukkah Preheat your oven to 350° F (180° C). Spread almonds on a baking tray, place in the oven and toast for 7 minutes. Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes. Remove from the oven and set aside. Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant. Remove from heat and grind the spices in a mortar and pestle or a spice/­­coffee grinder. Combine the toasted almonds and seeds, ground spices, pistachios and salt in a food processor and pulse until most of the nuts/­­seeds are broken dow, with some bigger pieces remaining. Set aside. to make the vinaigrette Combine the lemon juice and mustard in a small bowl and mix until smooth. Add the olive oil and whisk until fully combined. Mix in the mint leaves. Set aside. to make the salad Steam the beets in a bamboo steamer or in a steaming basket over a pot of boiling water for about 15 minutes, or until beets are soft. Let cool for safe handling. The beets should peel easily once cooked or you can even leave the skin on, if they are organic. Divide the watercress between plates, arrange the beets, peaches and avocado on top. Drizzle the salads with the mint vinaigrette and sprinkle with the dukkah. Garnish with more mint leaves, if using. 3.5.3226 You might also like... Sorghum Beet Risotto Dragon Fruit Salad Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Roasted Parsnip and Pomelo Salad .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Beet Watercress Salad with a Multi-Seed Dukkah appeared first on Golubka Kitchen.

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

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

June 14 2017 Golubka Kitchen 

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

Peach and Avocado Overnight Oats with Moringa Powder

August 10 2016 Golubka Kitchen 

Peach and Avocado Overnight Oats with Moringa Powder This post was created in partnership with Moringamio. This little blog started out as a raw foods recipe journal. Back then, in 2010, I was struggling with some very unexpected health issues that kept popping up after I had my second daughter a bit later in life. My thyroid was acting up, and I had trouble sleeping, but none of the treatments offered by the doctors seemed right to me. Most of the medicine was meant for covering up the symptoms, and not any actual healing, while having terrifyingly long lists of side effects. I decided to go the holistic route, having been into natural healing since I was very young, and having had some previous success with homeopathy and herbs. I started looking into healing through diet, and came across a little paperback on raw food, and how it had changed a whole family’s life by allowing them to regain their health. Something clicked after I read that book – the idea that plants can feed our cells in the most powerful way just made so much sense to me. I was incredibly inspired from that point on and ate and ‘cooked’ exclusively raw for a while, which really helped me feel much better. Since I was cooking up a storm, Masha and I decided to document the recipes online, and here we are, six years later. The recipes and my diet have evolved since then to be much less restrictive, but still largely plant-based. But I’m really here today to talk about an avocado, oat and nut breakfast porridge that I discovered during that honeymoon phase of eating raw foods. It was somewhat similar to the overnight oats I have for you today, but a bit more weighed down with nuts and sweetness. Upon making it for the first time, I was amazed at how easy and tasty it was, and became completely obsessed, eating it every morning for months on end. I recently remembered about that breakfast, not without some nostalgia, and decided to elaborate on the original recipe. These overnight oats are a breakfast that will likely keep you full past noon, perfect for a busy day when lunch seems like a distant prospect. It’s quite energizing and full of healthy fats and fiber, not to mention absolutely delicious. The texture here is fluffy from the oats and peach puree, and the fresh berries add juicy bursts throughout the creamy porridge. I think I’m obsessed all over again. There’s also a special, new-to-me ingredient in these overnight oats that I’m very excited about – moringa leaf powder. I first learned about moringa when my friends went blueberry picking at a nearby farm, where the farm’s owners also grew moringa and raved about it endlessly. My friends ended up coming home with a moringa seedling, to plant in their own back yard. Moringa powder is made of ground up leaves from the moringa tree, which is a drought-resistant tree from south Asia and Africa. Many parts of the plant have been utilized for culinary and healing purposes since the antiquity, and widely used in Ayurvedic medicine. Moringa is very nutritionally dense, containing all nine essential amino acids, along with vitamins A & C, iron and calcium, earning itself the label of ‘superfood,’ and you know you love those :) It has a pleasant, grassy aroma, sort of similar to matcha, which I love, but also very much its own, unique product. So of course I was very excited when Moringamio sent me their moringa leaf powder to sample, as their stuff is the best of the best, being incredibly high-quality, organic and very fresh. I’ve tried it in lattes and smoothies, and it works perfectly in these overnight oats, making the breakfast even more invigorating and nutritious. For more moringa recipes, check out Amy’s breakfast bowl and Sophie’s matcha moringa latte. Enjoy! Peach and Avocado Overnight Oats with Moringa Powder   Print Serves: 4-6 Ingredients 3 medium, sweet and ripe peaches or nectarines - pitted and roughly chopped ¼ cup honey or maple syrup, plus more for serving, if desired 1¼ cup rolled oats - I used old-fashioned and gluten free 2 tablespoons chia seeds 1 ripe but firm avocado freshly squeezed juice from ½ lemon 1 tablespoon moringa leaf powder handful hemp hearts or other nuts (optional) topping suggestions cacao nibs goji berries bee pollen hemp hearts dried mullberries fresh berries sliced peaches fresh mint Instructions Place peaches and honey/­­maple syrup in a blender or food processor and pulse until pureed. Thoroughly mix the peach puree with the rolled oats and chia seeds in a medium bowl, cover and refrigerate overnight. In the morning, roughly chop avocado and place it into a food processor, along with lemon juice, oat and peach mixture, moringa leaf powder and hemp herts/­­other nuts, if using. Pulse briefly to combine. Taste and add a splash of honey if desired. Serve with fresh berries, cacao nibs, goji berries/­­dried mullberries, bee pollen, etc. (see topping options above). 3.5.3208 This post was created in partnership with Moringamio, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. You might also like... Raw Black Currant Panna Cotta Roasted Root Vegetable, Red Rice and Lentil Stew Sprouted Sunflower Seed Cocoa Bars Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Avocado Overnight Oats with Moringa Powder appeared first on Golubka Kitchen.

Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella

July 23 2015 Green Kitchen Stories 

Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella We have been cooking this quick little dinner recipe rather frequently during the summer. At a first glance, it might seem like it’s just a classic/­­boring fresh tomato pasta. But when you consider the context: hot summer days, family time, ripe tomatoes in season, everyone is hungry but no one feels like cooking … you’ll realise that it’s exactly the kind of simple dinner that we all need more of. We have of course given this dish our own schwung. Instead of just serving tomatoes fresh, we squeeze/­­punch/­­smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers. Already there, you got yourself a pretty great flavor combo. But then we throw in a handful of peach slices for extra sweetness, delicious toasted pine nuts and some large chunks of creamy buffel mozzarella, which makes it Italian-grandmother-kind-of-awesome. You can serve this with any type of pasta. In our home we usually use various sorts of gluten free (buckwheat is a favourite) or whole grain pasta or spiralized/­­shredded zucchini (also known as zoodles), but here we are using bean linguine, made entirely from dried beans and therefore naturally vegan, gluten free and high in protein. This pasta has a delicious flavour and a nice chewy texture. We have seen various sorts of bean pastas starting to pop up in supermarkets and health food stores - soybean pasta, chickpea pasta and black bean pasta - so keep an eye out for those next time you are out shopping for pasta. In this dish the quality of the ingredients is everything. Use only fresh, ripe tomatoes and peaches and make sure to choose your favourite olive oil. If you want a creamier sauce, you can sub the mozzarella for ricotta cheese + some lemon juice, which also is really awesome. You can of course also add parmesan cheese if you prefer. For a vegan option, I think it’d be interesting to work with a softer type tofu instead of the cheese. Perhaps pre-marinate it for a while in olive oil and fresh Italian herbs. Pasta with smashed raw tomatoes, peach & mozzarella Serves 4 1 clove garlic 2 tbsp pickled capers 500 g /­­ 1 lb ripe tomatoes 3-4 sprigs fresh basil, leaves picked and chopped, save some for garnish a few glugs of cold-pressed olive oil a pinch sea salt and black pepper 200 g  /­­ 7 oz bean pasta or other gluten free pasta alternative or zucchini noodles 1 handful pine nuts 2 peaches or nectarines 200 g /­­ 7 oz mozzarella cheese 1 handful rucola/­­aragula/­­rocket salad Mince the garlic very finely. Mash the capers with the back of a knife. Divide the tomatoes in half. Chop the basil. Place everything in a large serving bowl and add a few glugs of olive oil, salt and pepper. With your hands, squeeze or punch the tomatoes until soft and juicy. Cook the pasta in lightly salted boiling water according to the instructions on package. Meanwhile, lightly toast the pine nuts in a skillet on medium heat. Slice the nectarines and tear the mozzarella in smaller pieces. When that pasta is done, reserve about 1/­­2 cup /­­ 100 ml of cooking water and drain the rest. Add the pasta immediately to the serving bowl while it’s still hot, toss with the tomato ‘sauce’ and rucola until well mixed, add some of the cooking water if you want to make it a little juicier. Decorate with peaces, mozzarella cheese, pine nuts, arugula, a few whole basil leaves and an extra drizzle of olive oil. Ready to serve.

Saturday Six | Pizza Hummus, Beer Popsicles & Maple-Whiskey BBQ Tofu

June 13 2015 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including Maple-Whiskey BBQ Tofu Sandwiches, Berry-Beer Popsicles, Pizza Crackers, Feta & Olive Muffins, Grilled Nectarine & Zucchini Salad, and Black Forest Cupcakes.

8 Delectable and Healthy Vegan Muffins

October 6 2014 VegKitchen 

8 Delectable and Healthy Vegan MuffinsThese pretty streusel-topped Double-Orange Chocolate Chip Muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrated orange juice. The concentrate also contributes sweetness as well as color.  Orange-Cranberry Muffins make for a lively flavor combination in baked goods. If Im in the mood to make muffins for a weekend brunch, this is one of my  top choices! And for holiday baking or giving, this batter is nice made into mini-loaves.   Pumpkin Chocolate Chip Muffins might seem a little odd at first, but the flavors of pumpkin (or other orange winter squash, especially butternut) and chocolate are surprisingly compatible. They just could become a fall favorite to serve with tea or nondairy hot cocoa.    The classic zucchini muffin in a vegan rendition--try it as an alternative to a sandwich for brown-bag or school lunch, or as a healthy snack. For these Zucchini-Raisin Muffins, the chocolate chips and walnuts are optional, but I like to use them both! These light and healthy Quinoa, Apricot, and Oat Muffin Clusters boast an irresistible creamy, crunchy sweetness. Apricots are rich in iron, potassium, vitamin A and fiber. Also, these muffin clusters are flourless and gluten-free! Enjoy these yummy and good for you treats ... they are nutrient-rich and delish! Carrots and orange juice concentrate pair up in these moist Vegan Carrot-Walnut Muffins, providing a dose of vitamins A and C, as well as an enticing golden color. Make them in the evening; enjoy a warm muffin for your evening snack, then the next day for an on-the-go breakfast. Or, pack a couple in your or your kids lunch box with fresh fruit for a change of pace from a sandwich. For these Gingery Peach or Nectarine Muffins make sure to use perfectly ripe peaches or nectarines--lush and sweet, but not too soft--for these late-summer vegan muffins that have more than a hint of ginger!  Filled with plenty of fresh apple, these muffins are so moist and good (and theyre good for you, too). Yummy Apple Muffins are great as a weekend snack or as an addition to the school or office lunch box. - For lots more features on healthy lifestyle, please explore VegKitchens  Healthy Vegan Kitchen  page .

5 Easy Ways to Use Tomatoes

August 8 2014 VegKitchen 

5 Easy Ways to Use TomatoesWhen tomato season is in full swing, even the most devoted tomato aficionados might say “enough is enough!” when they run out of ideas. Here are five easy, recipe-free ways to enjoy tomatoes when they are at their flavorful best: Tomato salad: For a simple salad, cut lush tomatoes into large chunks, or slice them. Drizzle with olive oil and sprinkle with fresh herbs, such as a combination of basil and dill. For an really dazzling salad, use both red and yellow tomatoes. Try them paired with cucumbers (and a sprinkling of black olives) or with lush diced peaches or nectarines and some chopped walnuts. Tomato sandwich: To enjoy summers ripest tomatoes in a sandwich, simply spread two slices of whole grain bread with vegan mayonnaise, layer on some sliced tomatoes (and some thinly sliced bail, if you’d like), cover, and enjoy. Stuffed tomatoes: Cut large tomatoes in half horizontally and carefully hollow out with a spoon. Stuff with anything you fancy, such as leftover grain, bean, tofu, or tempeh salads. For a recipe Here’s our popular Deviled Tomatoes. Fried tomatoes: Use red or green tomatoes, as you prefer. Dredge firm tomato slices in cornmeal and fry in a small amount of olive oil on both sides until the cornmeal is golden. Fresh tomato pizza: Instead of sauce, use sliced fresh tomatoes as the base for pizza, using good-quality crust or pita breads. Layer other toppings as you wish over the tomatoes (try soy pepperoni, a sprinkling of mozzarella-style vegan cheese, and some fresh minced herbs for a vegan delight) and bake for 10 minutes at 425 degrees F. For a more specific recipe to follow, see  Garlicky Fresh Tomato and Basil Pizza. - For more great ways to use tomatoes, go to Tomatoes -- Recipes and Tips for Summer and Beyond.

Nectarine and Avocado Salad with Ginger-Lime Dressing

June 9 2014 Oh My Veggies 

Nectarine and Avocado Salad with Ginger-Lime DressingWith juicy nectarines, wheat berries, and avocado, this salad manages to be both light and filling. In other words, its the perfect summertime dinner.

Spirulina Latte

March 12 2017 Golubka Kitchen 

Spirulina Latte Checking in really quickly with this trippy spirulina latte. Half the fun of eating spirulina is its color, the other half is knowing its many incredible health benefits, while the swampy, algae flavor is no fun at all. I usually just include spirulina in smoothies, where the flavor gets masked by the sweetness of the fruit, but that also means that its magical, aquamarine color will get lost among the numerous berries that I put in my smoothies. This latte is a more direct and, let’s say, conscious way of consuming spirulina – it’s fun to make, warm, cozy, slightly sweet, and not at all swampy in taste. Drinking a beverage of this color will definitely make you appreciate spirulina in all its glory and provide you with a bright start to your morning or a smile during your afternoon break. There are some links after the jump, enjoy your Sunday! Immigrant Food Stories 25 Songs That Tell Us Where Music Is Going (have your sound on) Scott Chalky, America’s Favorite Farmer – interviewed on Here’s the Thing Laura Miller’s Talking in Circles This ‘Poke’ Bowl! Speaking of Superfood Lattes – check out the Good Sort’s… Enjoyed This Zadie Smith Interview on Fresh Air (from November ’16) Spirulina Latte   Print Serves: 2-3 Ingredients 2 cups almond milk or other plant milk of choice (I used homemade hazelnut) 1-2 teaspoons organic spirulina powder 1 teaspoon maca powder (optional) ¼ - ½ teaspoon ground ginger 1 tablespoon honey or more to taste 1 teaspoon coconut butter (optional) 1 teaspoon sunflower lecithin (optional) beet powder mixed with coconut sugar - for garnish (totally optional) Instructions Pour the milk into a medium saucepan and warm over medium high heat until pleasantly warm but not boiling. Put the warmed milk into the blender together with the rest of the ingredients, except the beet powder garnish. Blend until smooth and frothy. Distribute between cups, garnish with the beet powder and enjoy warm. Store the leftovers refrigerated in an airtight container. This latte can also be enjoyed chilled or iced. 3.5.3226 You might also like... Lavender Milkshake and Chamomile Latte Juicing Elderflower Lemonade Honey Miso Latte .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 Spirulina Latte appeared first on Golubka Kitchen.

This Week’s Meatless Meal Plan | 09.14.15

September 11 2015 Oh My Veggies 

On the menu this week: Roasted Fresh Corn, Poblano and Cheddar Pizza; Nectarine and Avocado Salad with Ginger-Lime Dressing; Beer-Marinated Grilled Mushroom Tacos; Lemon-Garlic Zucchini Noodles with Roasted Tomatoes; and Vegan Cincinnati Chili.

Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella

July 23 2015 Green Kitchen Stories 

Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella We have been cooking this quick little dinner recipe rather frequently during the summer. At a first glance, it might seem like it’s just a classic/­­boring fresh tomato pasta. But when you consider the context: hot summer days, family time, ripe tomatoes in season, everyone is hungry but no one feels like cooking … you’ll realise that it’s exactly the kind of simple dinner that we all need more of. We have of course given this dish our own schwung. Instead of just serving tomatoes fresh, we squeeze/­­punch/­­smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers. Already there, you got yourself a pretty great flavor combo. But then we throw in a handful of peach slices for extra sweetness, delicious toasted pine nuts and some large chunks of creamy buffel mozzarella, which makes it Italian-grandmother-kind-of-awesome. You can serve this with any type of pasta. In our home we usually use various sorts of gluten free (buckwheat is a favourite) or whole grain pasta or spiralized/­­shredded zucchini (also known as zoodles), but here we are using bean linguine, made entirely from dried beans and therefore naturally vegan, gluten free and high in protein. This pasta has a delicious flavour and a nice chewy texture. We have seen various sorts of bean pastas starting to pop up in supermarkets and health food stores - soybean pasta, chickpea pasta and black bean pasta - so keep an eye out for those next time you are out shopping for pasta. In this dish the quality of the ingredients is everything. Use only fresh, ripe tomatoes and peaches and make sure to choose your favourite olive oil. If you want a creamier sauce, you can sub the mozzarella for ricotta cheese + some lemon juice, which also is really awesome. You can of course also add parmesan cheese if you prefer. For a vegan option, I think it’d be interesting to work with a softer type tofu instead of the cheese. Perhaps pre-marinate it for a while in olive oil and fresh Italian herbs. Pasta with smashed raw tomatoes, peach & mozzarella Serves 4 1 clove garlic 2 tbsp pickled capers 500 g /­­ 1 lb ripe tomatoes 3-4 sprigs fresh basil, leaves picked and chopped, save some for garnish a few glugs of cold-pressed olive oil a pinch sea salt and black pepper 200 g  /­­ 7 oz bean pasta or other gluten free pasta alternative or zucchini noodles 1 handful pine nuts 2 peaches or nectarines 200 g /­­ 7 oz mozzarella cheese 1 handful rucola/­­aragula/­­rocket salad Mince the garlic very finely. Mash the capers with the back of a knife. Divide the tomatoes in half. Chop the basil. Place everything in a large serving bowl and add a few glugs of olive oil, salt and pepper. With your hands, squeeze or punch the tomatoes until soft and juicy. Cook the pasta in lightly salted boiling water according to the instructions on package. Meanwhile, lightly toast the pine nuts in a skillet on medium heat. Slice the nectarines and tear the mozzarella in smaller pieces. When that pasta is done, reserve about 1/­­2 cup /­­ 100 ml of cooking water and drain the rest. Add the pasta immediately to the serving bowl while it’s still hot, toss with the tomato ‘sauce’ and rucola until well mixed, add some of the cooking water if you want to make it a little juicier. Decorate with peaces, mozzarella cheese, pine nuts, arugula, a few whole basil leaves and an extra drizzle of olive oil. Ready to serve.

No-Cook Cold Soups for Summer Refreshment

June 4 2015 VegKitchen 

No-Cook Cold Soups for Summer RefreshmentEven though we can use air-conditioning to mitigate summer heat in the kitchen, being able to make cold soups without turning on a single burner is a gift on the hottest days. Some cold soups have cooked ingredients and then are chilled in the fridge, but the ones presented here don’t require any heat at all. It’s good to chill them before serving for ultimate refreshment, but you can serve them right away if need be (you can always swirl 3 or 4 ice cubes into them before serving to get that chilled effect). First up, Cool White Bean and Tomato Soup, shown above, which makes for a flavorful, nearly instant and surprisingly hearty cold soup.  Creamy Chilled Avocado Soup best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. For a totally no-cook meal, serve with Baked Tofu, Arugula, and Olive Wraps, or any leafy wrap you like best. In Watermelon and Peach Gazpacho, adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser. Cold Coconut Cream of Lettuce Soup can be made completely no-cook if you like raw corn kernels. You should definitely give tender and sweet summer corn kernels a try, uncooked.   When temperatures hit tropical levels, I turn to Cool as a Cucumber Soup for an easy uncooked soup featuring cucumbers and lots of fresh herbs in a refreshing base. Green Gazpacho with Fresh Tomatillos is a cousin to the classic tomato-based gazpacho, this cold soup is a great first course for a Mexican or Southwestern-style meal, and is especially nice to make when fresh tomatillos are in season in late summer.

Unbaked Peach-Berry Crumble

August 14 2014 VegKitchen 

Unbaked Peach-Berry CrumbleWhen you want a lovely summer dessert but dont feel like fussing (or baking) this unbaked peach-berry crumble just the thing. I particularly like this with raspberries, if theyre available. Adapted from Vegan Holiday Kitchen.  Photos by Susan Voisin. Serves: 6 to 8 Crumble topping: - 1/­­2 cup quick-cooking oats or quinoa flakes - 1/­­3 cup finely chopped walnut or pecan halves - 2 tablespoons natural granulated sugar - Pinch of cinnamon - 1 tablespoon Earth Balance or other vegan buttery spread - 6 to 8 medium ripe, juicy peaches or nectarines - 1 tablespoon Earth Balance or other vegan buttery spread - 2 tablespoons maple syrup - Pinch of cinnamon - 1 cup raspberries or blueberries, or half of each - 1/­­2 teaspoon cinnamon - Frozen nondairy ice cream  for topping, optional (see note) Combine the ingredients for the crumble topping in a small bowl. Heat the vegan buttery spread in a medium skillet. Add the crumble topping. Stir quickly to coat with the margarine and toast the mixture over medium heat for 3 to 3 minutes. Transfer back to the bowl and set aside. Cut each peach in half lengthwise. Twist gently to separate the halves, then remove the pit. Cut each peach into thin slices. Heat the buttery spread in the same skillet. Add the peaches, syrup, and cinnamon. Sauté, stirring frequently, until they have softened but still hold their shape, about 5 to 7 minutes. Transfer the peaches to a shallow serving bowl and scatter the berries over them, followed by the crumble topping Cover and refrigerate until needed or serve at once. This is good served with the peaches cold or warm. Top each serving with a scoop of  the optional  ice cream. For the nondairy ice cream, this is great with basic vanilla. Butter pecan, mango, or one of the coconut-based varieties are nice if you want to go for a little extra flair. Explore more of VegKitchens  No-Bake and Raw Sweets . Sweet tooth still craving? Here are more  Vegan Baking and Sweets .  

Watermelon and Peach Gazpacho

July 15 2014 VegKitchen 

Adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Serves: 6 The base: - 2  cups coarsely chopped ripe tomatoes - 2 cup coarsely chopped pitted watermelon - 1/­­2 medium red bell pepper - 2/­­3 large cucumber, peeled and cut into chunks - 2 scallions, green parts only, cut into several pieces - Handful of cilantro or parsley sprigs To finish the soup: - 1/­­3 large cucumber, peeled and finely diced - 1 cup halved cherry or grape tomatoes (red and/­­or yellow) - 2 cups finely diced pitted watermelon - 2 medium ripe peaches or nectarines - Juice of 1/­­2 to 1 lemon or lime, to taste - 1 small fresh hot chili (serrano, jalape?o, or the like), seeded and minced, or dried hot red pepper flake to taste - Salt and freshly ground pepper to taste - Fresh thyme sprigs or other fresh herb for garnish, optional Place the first six (base) ingredients in a food processor. Puree until fairly smooth. Transfer the puree to a serving container. Add the remaining ingredients and stir together. Cover and refrigerate for at least an hour before serving. Garnish each serving with thyme or other fresh herbs, if desired. - Get refreshed with more Cold Summer Soups.

Q&A with Robert Schueller of Melissa’s Produce

May 9 2014 Vegetarian Times 

You probably recognize the Melissas logo from stickers and labels on fruits and veggies youve bought. But unless youre in the food world, chances are you dont know Robert Schueller, public relations director at the largest supplier of variety produce in the U.S. Schueller is the unsung hero of photographers, food stylists, and magazine editors who know they can turn to him for urgent and last-minute produce needs. Pretty pomegranates, hard-to-find heirloom vegetables, baby squash, or Buddhas hands--if it’s needed it for a recipe or photo shoot and Melissas has it, Schueller will ship it out so it arrives in time. And hes just about the nicest and most knowledgeable person in the produce business. We talked to him for a behind-the-scenes look at what he does, from shipping citrus branches to working on cookbooks. (Melissas fifth cookbook, The Great Pepper Cookbook, was released April 15.)   Robert Schueller, Director of Public Relations at Melissa’s   How did you get started in the specialty produce business? When I got my degree in marketing, I knew I was destined for the food industry. I had an interest in cooking when I was young, and I was always the person in the family that wanted to try something new. Melissas was looking for an assistant marketing director and I applied. It was my first real full-time job, and Ive been here for 18 years. In that time, the marketing department has grown from two to twelve people and my formal title now is Director of Public Relations. I kept the PR hat because a part of the job I always enjoyed was filling people in on all the exciting items we carry.   Do you love all fruits and vegetables? Well ... I probably shouldnt say this, but Im not a big fan of beets. But Ive learned to like them in smoothies.   Do you remember your first request from a magazine editor? Yes. It was my first week at Melissas and David Feder, an editor at Better Homes and Gardens called--I believe he was looking for some peaches, nectarines, or plums in December. David and I have become very good friends. We talk about the story all the time! [David remembers it differently. He gave his version of the story while we were fact-checking: In fact, it was July 95 and I was the new (and first male) food and nutrition editor at Better Homes and Gardens. We had to do a rush photo shoot for the November issue and I needed pomegranates in July. As a former high-end chef, I knew to call Melissas. They patched me through to Robert who within hours sent off, free of charge, probably the last three fresh pomegranates in the U.S. They were gorgeous, worked out perfectly for the shoot, and when I called Robert to thank him, I commented that his years of experience doing this sort of thing really showed. Thats when he told me hed only been on the job three weeks and was all of 22 years old!]   Whats the most common request you get from magazines? Generally, its something not in season, since most magazines work six months or more ahead. Theres always a crisis in March and everybody needs cherries. Its impossible. In June everybody needs pumpkins. Again, impossible. At one time everybody needed pomegranates in May/­­June and it was impossible, but its been such a big produce item in past years, its not impossible anymore. But Im still plagued with trying to get pumpkins in June and cherries in March!   Do you ever get frustrated by your PR duties? No, the fact of the matter is that the produce industry is not a controversial subject. I dont get the food-scare calls. I feel bad for any publicity director who runs into that situation. But its all happy flowers and good stories and trends in the marketplace to talk about for me. There has only been one instance in the last 18 years that Ive gotten really upset. A food editor needed some fruit tree branches for a photo shoot. I said yes, Id send them, but I let her know that the weather had been rainy and it was the off season, so the branches werent in top form. After she got them, she called me all bent out of shape, saying the branches were terrible and she couldnt believe I was billing her magazine for them. The thing is, I always send produce for free. I explained that to her ... and then I didnt hear back. I didnt think I would ever hear from her again. Much later, I got a call from her asking for something, like that previous exchange never happened. I thought for a moment that I shouldnt take her call. But then, I decided to get past it and see the bigger picture. The bigger picture is always to get America to eat more produce.   What are some of the produce trends you see for 2014? Theres a huge trend for different colored varieties of vegetables like rainbow chard; rainbow carrots; and orange, green, and purple cauliflower. Theres also a significant trend in peppers. (No, Im not trying to endorse our new book!) Some of the most popular new peppers are fresh Hatch chiles, which are only available in August and September, from New Mexico. Hatch chiles are the only chiles you can get in mild, medium, hot, and extra hot. No other chile does that!     Speaking of the cookbook, did you ever think youd be involved in writing cookbooks? Never! I never planned to do it--I just happened to be encouraged to do it. I dont actually write the books, but my information is there in first 19 pages of the pepper cookbook.   Whats next for you in the cookbook world? Well, we do have another book moving forward really soon. We have a two-book deal with our publisher, Oxmoor House, and Im really happy because weve decided to put together a cookbook thats vegetarian-based. It should be out in fall 2015 or spring 2016.    


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