oily - vegetarian recipes

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oily vegetarian recipes

Chamomile & Turmeric Evening Tea

November 25 2015 Green Kitchen Stories 

It was soon a year ago that we crammed Elsa, baby Isac, ourselves, our backpacks and a pram into a tiny campervan and drove around New Zealand. Our memories of green mountains, turquoise volcano lakes, enchanted forests, star-filled nights and sheep-covered fields are still vivid. Campervan life wasn’t super comfortable and our cooking wasn’t extravagant but it was the trip of a life time. We made this tea part of our evening routine while we were driving around the chillier south island of New Zealand. It was the perfect way to end the day after having driven for hours, taken mountain hikes and played on the windy sand beaches. Sitting on wobbly plastic chairs next to the car, watching the sunset and drinking this warm and soothing evening tea before going to bed. Oh happy memories! And with the first snow starting to fall here in Scandinavia, we have now begun making that tea again. Unfortunately our view isn’t that amazing here in our Stockholm apartment, but we close our eyes, take a sip and pretend that we have lush mountains behind our backs and a wild ocean dancing in front of us. Warm chamomile tea with honey is indeed a good sleep-aid. Chamomile is calming and honey is anti-bacterial. We kept a huge jar New Zealand Manuka with us in the van and it felt like such a luxury. Active Manuka honey is known for its medicinal properties. If you can’t find it or afford it, choose another unheated quality honey. Coconut oil is a true super food with a long list of health benefits, add it to your daily routine and always choose a cold pressed quality oil. It gives tea a round and rich consistency and leaves you more satisfied. It can however feel a little oily and unusual if you are not used to it, so I recommend starting with a little less. Turmeric, ginger and cinnamon add great flavour as well as immune-boosting and anti-inflammatory properties. Chamomile & Turmeric Evening Tea Serves 4 2 cups drinking water 2 tbsp dried chamomile in a tea bag or 2 chamomile tea sachets (organic if possible) 1 tbsp raw honey (Manuka honey if possible) or more to taste 1-3 tsp cold-pressed coconut oil 1/­­2 tsp ground turmeric 1/­­4 tsp ground ginger 1/­­4 tsp ground cinnamon 1 1/­­2 cup unsweetened plant milk of choice Bring water to a boil in a sauce pan. Turn off the heat, then add chamomile and let steep for 3-5 minutes. Discard the chamomile. Now stir in honey, coconut oil, turmeric, ginger, cinnamon and milk. Taste and add more honey, coconut oil or spices if you prefer. Re-heat on low heat if needed. Enjoy!

Birkeskage {Danish Poppy Seed Cake}

September 10 2015 seitan is my motor 

Birkeskage {Danish Poppy Seed Cake}Thank you, Vegan Month of Food, for giving me the opportunity to put another recipe with poppy seeds on my blog! Poppy seeds are blue and that is today’s Vegan MoFo promt. And I cannot tell you how much I love poppy seeds. I love them so much that I’ll scoff at those lemon poppy seed muffins you probably like, because they don’t contain more than homeopathic doses of my favourite seeds. I am going for 100 % poppy seeds instead! This recipe is from a Danish baking book I bought while visiting Copenhagen (maybe two years ago?). The book was bigger and heavier than a luxury edition of the bible. That and the pretty pictures lured me into buying it. Bagebog by Claus Meyer has a lot of interesting recipes, and while some of them might be considered as Danish or at least Scandinavian, most seem to be international. So I am not sure about the authenticity of this birkeskage. Something similar might be served to you in many Eastern European countries, and even in German bakeries you can find Mohnkuchen varieties. I am still calling it Danish because it’s from a Danish book written in Danish! Smart, hm? The original recipe called for 4 eggs but those were easily replaced by both soy yoghurt and aquafaba. I made some more alterations, so that new recipe doesn’t have very much to do with the original version anymore. I have never tasted the original, obviously. But my version is a wonderfully moist and aromatic poppy seed cake with a delicate shortbread crust. Print Birgeskage {Danish Poppy Seed Cake} IngredientsFor the crust 80 g (1/­­4 cup plus 2 tablespoons) refined coconut oil (softened) 2 tablespoons sugar 150 g (1 1/­­4 cups) all-purpose flour For the topping 80 g (1/­­4 cup plus 2 tablespoons) refined coconut oil, softened 175 g (3/­­4 cup plus 2 tablespoons) sugar, divided 120 g (1/­­2 cup) sweetened soy yoghurt 180 g (1 1/­­4 cup) ground poppy seeds (Grind them in a small coffee mill. Make sure the mill is suitable for grinding oily seeds.) 45 g (1/­­4 cup) semolina 60 ml (1/­­4 cup) chickpea brine from a can juice from half a small lime InstructionsPreheat the oven to 180°C (350°F). Grease a rectangular pan (18 x 28 cm or 7 x 11 inch) and set aside. To make the crust, beat coconut oil and sugar until light and fluffy. Add sugar and mix until a crumbly dough forms. Make sure the fat is incorporated completely. Press the dough into the pan and place in the fridge. To make the topping, beat the coconut oil and 125 g sugar (1/­­2 cup plus 2 tablespoons) until fluffy. Add yoghurt, poppy seeds, and semolina and beat until smooth. Combine chickpea brine, remaining 50 g (1/­­4 cup) sugar, and lime juice in a second bowl. Beat until stiff peaks form. (I use a handheld blender. It takes about 5 minutes with this one, but beating time can be longer or shorter.) Fold the chickpea brine mixture into the poppy seed mixture until everything is smooth. Remove the pan from the fridge and pour topping over the crust. Smooth down the topping and bake for 45 minutes. Remove from oven and let cool completely before serving. This cake tastes best straight from the fridge where you can store it for several days. NotesAdapted from a recipe in Claus Meyers Bagebog. (Birkeskage, p. 246.) Lindhardt og Rindhof 2012 (K?benhavn). 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­birkeskage-danish-poppy-seed-cake/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com By the way, I did not skip yesterday’s promt “most retro recipe”. I made something and posted it on Instagram! I chose westfaelische Quarkspeise, which is a dessert made with German (or westfalian) Pumpernickel. Pumpernickel is a popular bread in the North of Germany. Most traditional versions are flourless and very different from what you might be used to in Northern America. It’s made with sourdough starter and whole rye berries or cracked rye, salt and water. That’s it. No molasses or sugar. It’s baked at a very low temperature for a very long time (around 24 hours). That way all the sugar present in the wheat berries caramelises and gives this rye bread the dark brown colour and a slightly sweet taste. Pumpernickel has a very unique texture that is chewy and al dente and still it melts in your mouth. Using the bread for desserts is super retro to me. These days it cannot compete with chia seeds, goji berries, or quinoa. Westfälische quarkspeise is a layered dessert made with toasted pumpernickel crumbs, chocolate shavings, quark (a cream cheese like curd cheese), and canned cherries. I used an online recipe and cheated big time when it came to the quark. But my version with whipped soy cream was just as good and since I also added some Kirschwasser, it was almost like a quick Black Forest dessert, especially since the pumpernickel goes just as well with cherries as chocolate!    

Travel and Restaurant Survival Tips for Your Plant-Based Diet

August 20 2015 VegKitchen 

Travel and Restaurant Survival Tips for Your Plant-Based DietExcerpted from The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight* by Lani Muelrath (BenBella Books (C) Sept. 2015, reprinted by permission). See the pre-order promotion for this book, and enjoy bonuses!  The workplace and travel both bring up the question of restaurant dining. Restaurant menus, it seems, are designed to thwart your best-laid plans for healthy eating. Oil, butter, and cheese are slammed into everything imaginable to increase food seduction, pushing you to keep eating. Is it any wonder Julia Childs cookbooks are such big sellers? Put gobs of butter in anything and it will taste good. When it comes to restaurant menus, here are a few simple strategies for navigating the options. How to Put a Restaurant Plate Together Restaurants listed as vegetarian, vegan, or natural foods may be friendly houses of food for your journey--but then again, perhaps not. Vegetarian implies no meat products; vegan items are devoid of all animal products. Vegetarian and vegan, however, do not necessarily mean healthy. They dont tell you anything about how the food is prepared, how much fat or sugar is added to the fare, or--in the case of vegetarian--even if dairy products or eggs are used. That doesnt mean these restaurant venues arent workable; it just means that you will need to be specific about exactly what you want when ordering. The best strategy is to do an internet search on the restaurants menu--and even make a phone call in advance to inquire about options. Detect which items on the menu might be most plant-eater friendly. Most restaurants have a dinner salad on the menu. When ordering your salad, clearly underscore what you do want: lettuce, tomatoes, carrots, cucumber--any and all raw vegetables. Next, politely be specific about what you do not want on your salad--cheese, eggs, bacon, meat chunks, anchovies--Ive been surprised by every one of these on one occasion or another. Dont be afraid to use the words allergy or doctor if it will help. Mention no croutons as well--they are usually fried in oil and often cheese saturated. Finally, ask for dressing on the side. You can also say no dressing and ask for a shaker of vinegar, which many restaurants serve with salads. You want the waiter or waitress to be your friend, and as you are asking them to go out of their way a bit for you, being gracious is a smart move. More and more often, veggie burgers are being featured as sandwich or entrée menu choices. Ask that yours be baked and not fried, and ask for ketchup and mustard instead of mayo or butter on the bun. If there is a vegetarian sandwich listed, simply ask that yours be served without mayo, cheese, or butter. If not, you can probably order a custom sandwich. In addition to salads and veggie burgers, your best restaurant bet might be in the sides section of the menu, where you will often find baked potatoes and other vegetables. If you dont see it listed, ask about the vegetable of the day, often served with the restaurant entrées as part of the main menu--frequently asparagus, green beans, or broccoli. You can ask that your serving be steamed and prepared without frying or oily dressing. If you say low fat, all bets are off as to how butter-drenched your plate will arrive, so be specific. Fruit salads are usually either in the sides or listed somewhere else on the menu; clarify to serve without yogurt or cheese. Breakfast is usually easy because oatmeal is almost always on the menu. Ive started to have increasing good luck with asking for soy milk or almond milk on the side, too. Our recent stop at a Mexican eatery is an example of getting good choices at restaurants. On the face of it, the menu looked like a dietary disaster. But I know I can pull together something pretty good at most Mexican restaurants--as long as they have a batch of beans cooked sans lard. I had phoned ahead about the beans, so I knew that they had two pots of beans in the kitchen: one of them plain boiled pintos. When we arrived, I knew exactly what to do. I ordered a big bowl of the boiled beans, a stack of soft, fresh corn tortillas, garden salad without dressing, extra bowls of salsa (for dressing and for my tacos), and some lime or lemon wedges. When it all arrived, I created multiple tacos by piling the beans, greens, and chunky house salsa on the corn tortillas. Combined with the greens and tomato on the salad, I crafted a hearty lunch. If the only in-house beans had been cooked in a pot of lard, I would have simply passed on beans in my tacos and done just fine with the fresh corn tortillas, tomatoes, green salad, and house salsa. Big Chain Bites When it comes to the fast-food chains, a little creativity can get you some eats in a pinch. The problem is all the mystery ingredients. Careful scrutiny usually uncovers dairy products, eggs, or oils on the lists of what, on the face of it, may appear to be plant-friendly fare--such as beans and veggie burgers. Ingredients seem to also be in a constant state of flux. You cant always trust that the servers are in the know when it comes to ingredients, so its worth checking with management or headquarters online if you want to get the facts. The best resource I have found on fast-food restaurant menus is listed at Urban Tastebuds, which has ferreted out and listed Forty-Eight Vegan Chain Restaurant Menus--the closest thing to plant-based currently available. See the list at www.urbantastebuds.com/­­43-vegan-chain-restaurant-menus -every-vegan-needs-know. The list starts with Atlanta Bread Company and runs all the way through Wendys. Each listing is linked to a page elaborating upon which items can be ordered without animal products. Keep in mind that it doesnt add the processed food filter, so items may include oils and other processed products. Fast-food meals are best left as last-resort options. Still, its nice to know where you might be able to find emergency fare. Planes, Trains, and Automobiles What about the challenges posed by airplane and other long-distance travel? The tips regarding workplace readiness may be all you need. Yet travel involving greater distances and extended chunks of time presents its own set of challenges. This year my husband and I took five trips involving international travel. Add to that the dozen or so excursions made in country for speaking engagements, and were talking about lots of hours logged on planes, in airports, and even a boat or two. The same pack-and-plan system works for all of them. Scout the Location in Advance The first thing I do for airplane travel is some reconnaissance regarding food options at the destination. First stop is the internet, where Ill search the hotel or rental location for nearby plant-food-friendly options, such as a produce market, a natural foods store, or a familiar chain--places where Ive found a good meal in the past, and where I know I can replenish my travel food stash. I then search the area for restaurants under the categories of vegetarian, vegan, or natural foods. A search at www.happycow.net can often turn up several appropriate vendors for eats in urban areas. Outbound Its easy to prepare and pack food when you are heading out on plane travel. Heres an example of how I do it. With an international junket coming up in a few days from this writing--in addition to the in-transit needs of spare clothing and a toothbrush--Ill pack in my carry-on the following: four hummus sandwiches, two peanut butter sandwiches, four apples, cold baked potatoes, peeled carrots, sugar snap peas, and a couple of baggies of rolled oats along with some dried fruit, nuts, and seeds. All of these easily pass at airline security--Ive never had a question asked yet. This food cache translates to two substantial meals for both my husband and me. The hummus sandwiches are eaten first due to their perishable nature. The carrots and snap peas will serve as filling and fibrous portable fare--instant salad, just not in the usual bowl. The peanut butter sandwiches pass the durability test and Ive served them good as new-- though slightly reshaped depending on the rigors of travel--up to forty-eight hours later. The apples last indefinitely. So do the nuts and seeds. Potatoes are best eaten within a few hours, depending on the heat to which your luggage is exposed, but Im always impressed by the way these hold up. The rolled oats can be emptied into a cup, covered with water, and after a few minutes of soaking, ready to eat. If your fruit stockpile has run out, you can find apples, bananas, and other fruit at most airports, even in the coffee shops. Another option for carry-on is soups-in-a-cup that simply require hot water. Let them sit, and in five minutes you can have split pea or black bean soup. Inbound Returning from a destination creates a slightly different situation because you dont have the luxury of being able to stock up from home. If youve been staying with friends or family, a house rental, or a hotel with a fridge, you can pack fruit and durable sandwiches for the return trip. Rolled oats, dried fruit, and nuts packed as part of your outbound preparations can hitch up with airport salads and fruit for sustenance. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

How to Freshen Up Skin with Cleansing Grains

January 13 2015 Vegetarian Times 

How to Freshen Up Skin with Cleansing Grains Looking to freshen up rough, drab winter skin? When ground into a fine powder, grains such as rice, oats, quinoa, and millet make for gentle cleansers that leave skin supremely smooth. Plus, cleansing grains mild sloughing action may aid in restoring skins glow. Using exfoliators made with grains helps get rid of dead cells, which allows your skin to reflect the light better and makes it more radiant, explains Patricia Farris, MD, a dermatologist and clinical associate professor at Tulane University. Naturally rich in antioxidants, grains could also assist in keeping skin vibrant. Oats, for instance, might boost overall skin health by fighting inflammation (a key culprit in acne and sagging complexions), Farris says. In fact, research suggests that certain antioxidants found in oats may ease inflammation when applied to the skin. Farris does advise against reaching for cleansing grains more than once or twice a week. You have to be careful not to overdo it, since too much exfoliation can strip away surface oils to the point where your skin ends up dry and irritated, she cautions. Another reason to choose cleansing grains: theyre an eco-friendly alternative to scrubs made with plastic microbeads, which wash down drains and spill into waterways, threatening turtles, fish, and seagulls that ingest the bits of plastic. Easy-Peasy Oatmeal Scrub: For a homemade grains-based facial slougher, DIY Face Masks and Scrubs author Stacy Karen recommends mixing 2 teaspoons ground oats, 1 teaspoon wheat germ or cornmeal, and 1 1/­­2 teaspoons water or cooled chamomile tea. After massaging the scrub onto your skin, wash off with warm water and a face cloth. Product Picks Zatik Cleansing Grain for Normal/­­Oily Skin ($10/­­2 oz.) Bellaroma Pineapple Enzyme & Quinoa Cleansing Grains ($22/­­4 oz.)


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