olives - vegetarian recipes

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olives vegetarian recipes

Mark Bittman Wants to Help You Cook Everything (Without Meat)

November 6 2017 Meatless Monday 

Mark Bittman Wants to Help You Cook Everything (Without Meat)Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. On November 7, Bittman will release a new edition which includes new recipes and information about the benefits of reducing meat consumption. We spoke with Bittman about whats different in How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition and the many reasons why he felt it was time for a do-over. 1. What do you think has changed about plant-based eating since the first edition of your book was published? What compelled you to do a new edition? Everyone wants to eat healthier than they did 10 years ago, and most people know that that means eating less meat. (When I ask audiences whos eating less meat than they were 10 years ago, almost everyone raises their hand.) And there are so many resources available to vegetarians - and more importantly, semi-vegetarians or flexitarians - that it seemed worth an update. Plus, frankly, I was a little disappointed with aspects of my approach in the original, so I got to fix that. 2. Do you think that more people understand the benefits of eating less (or no) meat now? If so, what has contributed to that change? If not, why do you think people are resistant to that change? Most, but not everyone. That goes without saying. (And see above.) Why? Overwhelming evidence that overproduction of meat is harmful to the environment and overconsumption is harmful to individuals. Not to mention producing animals as if they were widgets. http:/­­/­­www.meatlessmonday.com/­­images/­­photos/­­2017/­­11/­­59d5122651a0c_­Smart_­Bites-_­How_­Meatless_­Monday_­Improves_­YOUR_­Health_­and_­the_­Health_­of-the_­Planet.mp4 Courtesy of HealthGuru.com 3. Do you believe its easier to cook vegetarian? Anyone who only cooks animal products is missing out on a universe of flavors and textures that cant be found elsewhere. Foods from the plant kingdom are generally easy to cook, but theyre also healthy, theyre inexpensive, they can be cooked in bulk, and they last for a long time. Thats not about cooking vegetarian - its about cooking. Period. 4. It says on your site that your mission is to make food understandable. What are people not understanding about food and how do you like to explain it to them? The sheer amount of information out there--much of which is misinformation--is overwhelming, to say the least. Im constantly reminding people that food can be delicious without being complicated; you can make something great with three ingredients. Once theyre on board with that mindset, its a good idea to get comfortable with substitutions and winging it. The goal of the recipe variations in the How to Cook Everything books is to get people to understand that they dont have to follow a recipe word for word. In fact, its better if they dont because whatever variation they use, whether its one of mine or something they come up with, will be tailored to their particular tastes. 5. Some people arent quite ready to change their entire diet or give up meat completely. What are some recipes that work for quick, weeknight Meatless Monday dinner? Heres the first line of HTCEV: Im not a vegetarian, nor am I invested in you becoming one. Many foods are naturally meat-free, and the point is that we need to be eating more of those than we do now. That doesnt mean not eating animal products - it means changing the focus. There are no sacrifices here. Consider recipes like Cream of Spinach Soup, Cauliflower Salad with Olives and Bread Crumbs, the infinite ways to make Beans and Greens (black beans with kale, cannellini with escarole, lentils with fennel, etc.), and the zillions of non-meat pasta dishes, like Pasta with Walnut Sauce and Pasta with Caramelized Onions. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition is available on Amazon beginning November 7. The post Mark Bittman Wants to Help You Cook Everything (Without Meat) appeared first on Meatless Monday.

Travel Notes: Italy (Rome and the Amalfi Coast)

October 19 2017 Golubka Kitchen 

Travel Notes: Italy (Rome and the Amalfi Coast) We went to Italy earlier this month and visited the Amalfi Coast and Rome. Having visited the Abruzzo region a few years ago, I continue to be amazed at how different Italy is from region to region. They are almost like separate, tiny countries. It was a great trip – we lucked out with the weather, all our extensive train, plane, bus and boat journeys went pretty smoothly, and we got to see so many breathtaking things. The only complaint we had is a classic one – not enough time there. Below are some photos from the trip, as well as some notes and suggestions that we hope will be useful to future travelers :) Amafli Coast Our first impression was that this is an amazingly beautiful area that’s been completely overrun by tourism. That being said, there are still ways to enjoy it less like a tourist and more like a visitor, and it’s honestly so breathtaking that it’s very worth the visit. We stayed in Vettica, a quiet village right next to Amalfi, in a tiny Airbnb with a big terrace overlooking the cliffs and the sea. For us, it was the best of both worlds. We saw close to no tourists in Vettica, and instead got to see how people lead their lives in such an amazing setting. We watched locals going to church, to the market, feeding their cats, and being completely unaffected by the copious amounts of stairs in their cliffside neighborhoods (we were out of breath every time). Yet Amalfi was close enough (still a 45 minute walk or a stressful bus ride, but totally doable) that we had access to the boats and buses that shuttle people to Capri, Positano, and other beautiful places on the coast. It was really nice to have some distance from Amalfi, because it’s incredibly crowded with tour groups on any given day, but you have to go through it to get pretty much anywhere on the coast. Capri Once we got to Capri, we were wishing that we could spend the night there. There’s so much to do and it’s so incredibly beautiful. Take the chairlift up to Monte Solaro, the highest peak, to see the insane panorama that opens up. Walk around both Capri and Anacapri. Capri is better for partying and Anacapri – for quiet walks on tiny streets. Visit the Church of San Michele in Anacapri to see the intricate, hand-painted floor. Eat torta caprese and caprese sandwiches in the spirit of true tourism :) A complete must is a visit to the Villa San Michele, a villa built by Axel Munthe, the Swedish physician and author. Munthe was a collector of classical artifacts, so the whole villa is tastefully decorated by objects from the antiquity, some of which were found right on site during the construction of the villa. There is a lush garden, a breathtaking panorama of the island and the sea, and every inch of the place is pristine and photogenic. Positano Although Positano is an incredibly beautiful town with stunning architecture, we concluded that we would have been better off having a second day in Capri instead of coming here. The reason: it is swamped with tourists and touristy shops in a way that feels quite forced and concentrated (Capri, though also very touristy, had a more spread out feel). Maybe we went to the wrong places? If you have more than four days on the Amalfi coast, which is all we had, we would still recommend coming here. It also largely depends on your goals for your travels, of course :) Ravello We went here mainly because the host of our favorite Russian travel show visited the town in one of the episodes, and it looked totally breathtaking. Ravello is a town very high in the mountains, and the bus ride up took us on some of the tightest serpentines we’ve ever seen. The views from the top are the pay off, and the air feels different – very much like the freshest mountain air. Another beautiful villa to visit is the Villa Cimbrone in Ravello, full of ancient structures, fountains, sculptures, a beautiful garden and yet another breathtaking panorama. Food We were surprised to learn that the region is actually not known for its food, and finding a good, authentic meal isn’t easy because large amounts of tourists equal large amounts of tourist trap restaurants. It is Italy however, where even bad food is decent. We did manage to find some gems, but Rome really took the prize over Amalfi in the culinary department. Here are a few favorites: Pizzeria Da Nino, Conca dei Marini A charming, small restaurant in the town neighboring Vettica, with home-cooked food and a super charming owner (Nino!) that greets you at the door and is easy to understand even when you don’t speak a word of Italian. Go for the fresh-made pasta. Al Pesce d’Oro, Vettica A restaurant at a bed and breakfast in Vettica with good pizza. We went for the zucchini and squash blossom one and were pleasantly surprised at how solid and tasty it was. Da Ferdinando, Positano An outdoor restaurant right on the beach in Positano, with a really fun atmosphere and tasty dishes. La Vecchia Cantina, Ravello When visiting Ravello, lunch presented itself as a problem, because we didn’t research anything beforehand. We wandered off the central square and into this restaurant, and ended up having a pretty solid meal with very nice service. Bar Ferraro, Anacapri Went here when visiting Capri to try the mandatory torta caprese. It was very good, and so were the little frozen ricotta shortbread cookies. Rome We are so completely in love with Rome. We only had three days there, which is nothing! It was hard to cover everything we wanted, but we tried our best. We stayed in a really cool Airbnb near Campo de Fiori, which is a centrally located square that’s busy at all times of the day. Luckily, our actual location was on a very quiet, narrow street, so it was the best of both worlds. We visited the main historic sites (the Forum, Colosseum, Pantheon etc.), as well as the Jewish Ghetto, Trastevere, Testaccio and Monti. Below are some favorites. Sites The obvious: the Forum, the Colosseum, Ponte Sant’Angelo, Piazza del Popolo, Piazza Navona, the Pantheon. Even though the Pantheon was incredibly crowded, it was still super impressive. This inscription on Raphael’s burial is still in my mind: ‘Here lies Raphael, by whom nature herself feared to be outdone while he lived, and when he died, feared that she herself would die.‘ Wow. Churches: Santa Maria del Popolo, Santa Maria Sopra Minerva, San Luigi dei Francesi, Santa Maria in Trastevere, it’s endless really :) Food La Montecarlo A really fun place that serves Roman-style thin crust pizza and more, crowded with locals at any given time. They casually line each new customer’s table with white paper in place of a tablecloth, and write out the check on the paper at the end of the meal, from memory. The service is fast and efficient. We liked the super thin-crusted pizza (endless topping options), the pesto pasta and mushroom pasta, and of course, the arancini (fried rice balls served as an app). Roscioli If you’ve ever watched any food & travel shows about Rome, chances are Roscioli was featured as a mecca for everything delicious in the center of the city. Roscioli has a whole cluster of eateries right near Campo de Fiori: a deli/­­restaurant, a cafe with a coffee counter and bite-sized pastries, a bakery, and a full-on pizza restaurant called Emma. The coffee at the cafe is excellent. At the bakery, get any of the delicious by-the-slice pizzas that they are putting out all day, as well as the bread. We liked the bread so much, we smuggled a loaf home in our luggage. If you go to Emma, definitely try the pizza, since it’s the specialty there, and apparently a whole lot of effort went into developing the pizza dough recipe. If you go to the restaurant/­­deli, Katie Parla has some great advice on navigating the menu there. Antico Forno Cordella (or Urbani) If you find yourself in the Jewish Ghetto in the morning or afternoon, stop in here for a slice of their delicious, thin and crispy pizza rossa. Pianostrada A fun dinner place with neat decor and a more modern, deconstructed take on Roman classics. Urbana 47 If you go to the Colosseum, you might as well stop here for lunch, as it’s about a 10 minute walk away. They focus on local and seasonal ingredients, and we really loved every pasta dish we ordered here. (Thank you Pauline for the recommendation!) Sant’Eustacchio il Caffe We really enjoyed sitting at an outside table here with a cappuccino and a cornetti (both very good), watching the morning world go by. Go here on your way to the Pantheon and/­­or Piazza Navona, both are super close. Don’t miss the church Sant’Eustachio that’s right there, with a beautifully sculpted deer head on the facade. Volpetti If you are in the mood to visit a serious deli, check out Volpetti in Testaccio. They carry an overwhelming amount of cheeses, meats, olives, marinated veggies, pizza by the slice, and fried snacks. They are also able to vacuum wrap anything you buy, so that you can put the stuff in your luggage with little fear of it being taken away at the airport. Sack Food Another really interesting delicatessen that carries really unusual cheeses and meats. If you are anything like us and gift food as travel gifts to your omnivore friends, this place is great. You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Travel Notes: Chicago Market Berry Salad and a New York Weekend Saveur Magazine Best Food Blog Awards, Golubka in Special Interest .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 Travel Notes: Italy (Rome and the Amalfi Coast) appeared first on Golubka Kitchen.

Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa

October 16 2017 Meatless Monday 

Quinoa is a superstar. With no gluten yet high in protein, its a perfect grain. Its also sneaky, making sure it touches just about every ingredient in the salad so that with every forkful you get a sprinkling or more of quinoa. Hey! it says, You cant ignore me! And who would want to? Here it blends perfectly with honey, dill, fruity olive oil, briny olives, sweet cherry tomatoes, earthy roasted peppers, and creamy, crumbly feta cheese. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian.  Makes 4 servings - 1 cup red quinoa - 1 pound red bell peppers, sliced thin - 1 pound yellow bell peppers, sliced thin - 1/­­4 cup honey - 1/­­3 cup olive oil - 1 pint cherry tomatoes, halved - 4 ounces crumbled feta cheese - 3 tablespoons chopped dill - 1/­­4 cup chopped Italian parsley - 1/­­4 cup chopped Kalamata olives - 1/­­2 cup arugula - Salt and pepper - Olive oil Bring a large pot of water, 2 to 3 quarts, to a boil and add a touch of salt. Pour in quinoa and boil for 6 to 8 minutes. Turn off the heat and let sit for 3 minutes, then drain. While quinoa is cooking, heat a sauté pan on high heat. Add peppers to the pan and cook for 1 minutes. Toss and cook for another minute. Turn off the heat and add a touch of olive oil. Season with salt and pepper and toss for 30 seconds. Let sit in the pan for 2 minutes, and then transfer to a plate to cool. Mix the honey and olive oil in a large bowl. Add the tomatoes, feta, dill, parsley, and olives. Toss to combine. Once peppers have cooled to close to room temperature, add to the large bowl along with the arugula and quinoa. Season with salt and pepper and an additional drizzle of olive oil to bring everything together. 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 32-33. Photo by Matt Armendariz. The post Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa appeared first on Meatless Monday.

Vegan Rosemary, Basil And Tomato Focaccia Bread

September 28 2017 Happy Cow veggie blog 

Doesn’t this bread look absolutely devine? The Avant Garde Vegan has done it again with this new recipe video showing how to make a delicious focaccia bursting with flavors. Rosemary, basil, tomatoes, olives, chilli flakes….an amazing combination of toppings. Gaz stresses that you can be as creative as you want when selecting your own toppings though, as that is part of the beauty of making bread! The possibilities are literally endless. After you watch this video we know you will be as inspired as we are to run to your kitchen and create some amazing focaccia bread of your very own. Nothing better than the smell of fresh bread baking right?? Read the full recipe here. The post Vegan Rosemary, Basil And Tomato Focaccia Bread appeared first on The Veggie Blog.

Mega Veggie Vegan Chili

July 31 2017 FatFree Vegan Kitchen  

Mega Veggie Vegan Chili My husband’s birthday was last Friday, and I thought I’d be sharing his birthday cake (a carrot cake) with you rather than veggie chili, but in cooking (as in all things) it doesn’t pay to take things for granted. The cake was not a success. It sank in the middle and was only edible because vegan cakes have no eggs, so eating it wouldn’t poison us. My husband actually liked it, but I can’t share a recipe that doesn’t work even when I think I know how to fix it. I’ll be working on that recipe later, when I’ve gotten over the disappointment. But his birthday did lead to a recipe, however indirectly. In our family, the birthday person gets to choose where to eat, and D chose to go to Mellow Mushroom for the vegan version of their Mega Veggie pizza: thick crust, red sauce, artichokes, broccoli, mushrooms, peppers, olives, dripping with gooey vegan cheese. It’s the kind of food I don’t cook, so you can see why he requested it on his special day.(...) Read the rest of Mega Veggie Vegan Chili (706 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 11 comments Post tags: Eat-to-Live, Pressure Cooker, Soy-free The post Mega Veggie Vegan Chili appeared first on FatFree Vegan Kitchen.

Sautéed Golden Tomatoes with Olives and Parsley

July 27 2017 VegKitchen 

Sautéed Golden Tomatoes with Olives and Parsley Now that I have a garden, though its theme is more overgrown than Italian, I’m finding a lot of inspiration from a wonderful cookbook titled My Italian Garden by Viana La Place. Its filled with simple, fresh vegetable recipes, most of which are vegetarian, and many of which are vegan or can be made so with minor […] The post Sautéed Golden Tomatoes with Olives and Parsley appeared first on VegKitchen.

Summery White Bean ‘Tuna’ Sandwich

June 21 2017 Golubka Kitchen 

Summery White Bean ‘Tuna’ Sandwich This post was created in partnership with USA Pulses and Pulse Canada. Everything tastes better on the beach. The sun and saltwater create a special kind of exhaustion that will make even the blandest piece of food taste mind-blowing. When I was a kid, we were usually handed fresh peaches after a long, tiring swim. The peach juice would inevitably end up all over our faces and running down our arms, but no one cared because the way they tasted made the whole world go quiet. Those same peaches never seemed quite as delicious at home, and one year I even made a point of only eating them when at the seaside. Today’s sandwich can be eaten anywhere and anytime, but it will also make for one very special beach snack. The main component of the sandwich is a white bean ‘tuna’ that has all of the best flavor components of tuna salad, with a little summer flare from fresh cucumber and basil. When mixed with red onion, pickles, olives, sunflower seeds, herbs and a mayo-like sauce, white beans taste remarkably close to tuna salad, especially sandwiched between some bread. Once you have all your ingredients at the ready, the ‘tuna’ comes together easily, and the batch will last you for close to a week’s worth of sandwiches. It’s sturdy and portable, and as a bonus has none of that characteristic scent that follows a tuna sandwich lunch. It’s satisfying and nutritious too, since white beans (as well as all pulses, aka chickpeas/­­beans/­­lentils/­­dry peas) are protein and fiber-packed little superfoods. This year we are partnering with USA Pulses and Pulse Canada on sharing some tasty, simple recipes centered around pulses, as part of their Half-Cup Habit program. The goal is to kindly inspire you to include at least 1/­­2 cup of cooked pulses in your cooking a few days a week, for sustainable, nourishing and tasty meals. This sandwich is a good start :) Summery White Bean Tuna Sandwich   Print Serves: 3-4 Ingredients for the white bean tuna salad juice of half a lemon ¼ medium red onion - chopped ½ cup dried white beans (such as cannellini, navy, baby lima, etc.) - soaked overnight in purified water and cooked ½ cup chopped English cucumber ⅓ cup chopped pickles ⅓ cup chopped olives ⅓ cup toasted sunflower seeds ⅓ cup chopped dill and/­­or parsley 1 tablespoon capers 1 tablespoon nutritional yeast freshly ground black pepper handful basil leaves (optional) ½ teaspoon garlic powder (optional) ¼ cup mayo, or more to taste - recipe follows sea salt - if needed for the mayo 1 tablespoon Dijon mustard 1 tablespoon sweet miso paste 1 tablespoon sunflower butter or any nut/­­seed butter 1 teaspoon sriracha juice of 1 lemon or more if needed sandwich add-ins shredded red cabbage tomato slices more whole basil leaves sprouts or microgreens Instructions to make the white bean tuna salad Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients. Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread, with red cabbage, tomato, more basil, sprouts/­­microgreens, or any other favorite sandwich add-ins. to make the mayo Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency. 3.5.3226 You might also like... Kohlrabi Avocado Salad Warm Salad of Roasted Cauliflower, Grapes and Black Rice Lemon Tarts from Laura at The First Mess Ethiopian Injera with Mustard Lentils and Braised Cabbage .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 Summery White Bean ‘Tuna’ Sandwich appeared first on Golubka Kitchen.

Portobello Nachos

May 10 2017 Golubka Kitchen 

Portobello Nachos This post was created in partnership with Newman’s Own Organics. Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure way to a fun dinner or a low-maintenance spread for last minute company. In the winter, I’ll bake an assortment of roots rubbed with plenty of spices, and slather them with herby sauce or tahini/­­cashew cream to go alongside some beans or grains. In the summer, it’s all about the slow-roasted tomatoes, eggplants and peppers served with some sort of bread, herbs, greens and good olive oil. Nachos definitely fall into this throw-together oven meal category, and we tend to crave them often around here, so I’m constantly thinking about ways to freshen up the format. These healthful portobello nachos utilize meaty, roasted portobello caps instead of chips, which then get topped with all kinds of savory and spicy components. There is an addictive, plant-powered ‘queso’ sauce made with roasted sweet potatoes, avocado, a bit of Newman’s Own Organics Mild Salsa, and spices. There’s also a simple, spicy corn and black bean sauté, as well as some extra roasted sweet potato cubes, more of that salsa, and all the fixings. The combination is incredibly flavorful and satisfying enough to pass for a meal. The whole thing can be served up family style, with all the toppings piled on top, and maybe even some extra sauce on the side. We made a step-by-step video for you to see the fun of the process :) I used Newman’s Own delicious organic mild salsa twice in this recipe – as one of the toppings and whirled into the sauce. I suspect that I’m not the only person who has opened a jar of salsa for a meal, only to use a small portion and then proceed to forget about the rest of the jar until it’s too late. This recipe uses more, if not all of the jar. All the ingredients in this salsa are as recognizable and pure as can be, and every single thing inside the jar is organic. It’s mild in spice, but all the other components in this dish compensate with their own spicy kick, and the balance ends up quite perfect. This is the second recipe we’ve made in collaboration with Newman’s Own Organics (the first one involved their tasty marinara sauce), and we love working with this classic brand that donates 100% of their net profits to charities around the world. It’s also so exciting to see them expanding their Organics line and working towards popularizing organic foods with their accessible, quality products for over twenty years now. Enjoy! If you like these nachos, you might like these: - Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings - Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli - Taco Collard Green Rolls Portobello Nachos   Print Serves: 4-6 Ingredients 8 large or 12 small portobello mushrooms 2 large or 4 small sweet potatoes - peeled and cubed 3 tablespoons neutral coconut oil - divided sea salt - to taste freshly ground black pepper 1 teaspoon cumin seeds 1 yellow onion - chopped 4 garlic cloves - sliced 1 jalapeno - seeded and minced kernels from 3 corn ears or about 3 cups frozen corn 1¼ cups cooked or canned black beans 1 ripe but firm avocado 2 tablespoons nutritional yeast 1 teaspoon chipotle in adobo sauce or ¼ teaspoon ground chipotle, or to taste splash of tamari juice of 1 large lime, plus more to serve 1 16 oz jar prepared tomato salsa, divided vegetable broth or water ¼ cup olive oil ½ cup olives (optional) ½ medium red onion - chopped cilantro - for garnish microgreens - for garnish (optional) Instructions Preheat oven to 450° F (230° C). Place the portobello caps and sweet potatoes on two large, parchment paper-covered baking trays, drizzle with 2 tablespoons coconut oil and mix to coat. Spread everything out in a single layer and sprinkle with salt and pepper. Roast for 10 minutes, then remove from the oven, flip the portobellos and stir the potatoes. Roast for another 10 minutes or until golden and soft throughout. Remove from the oven and set aside. In the meantime make the corn and black bean sauté. Warm the remaining 1 tablespoon coconut oil in a medium pan over medium heat. Add cumin and toast for 1 minute, until fragrant. Add onion and a pinch of salt and sauté for 5 minutes, until translucent. Add garlic and jalapeno and sauté for 2 more minutes, until fragrant. Add corn and another pinch of salt and sauté for 5 minutes. Add black beans and sauté for another 5 minutes. Remove from the heat and set aside. Make the sauce. In an upright blender, combine ⅓ of the amount of the roasted sweet potatoes, ¼ avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, ½ cup salsa, and ¼ cup vegetable broth or water until smooth. Add more vegetable broth/­­water if needed to achieve the consistency of thick but pourable sauce/­­queso. With the blender still running on low add in ¼ cup olive oil. To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (sliced), olives, if using, and red onion. Drizzle with the sauce and spoon in some more salsa to taste, top with cilantro and microgreens, if using. Squeeze more lime juice over the nachos and serve. 3.5.3226 You might also like... Creamy Millet Polenta with Rainbow Chard and Chickpeas Kaffir Lime Mango Ice-Cream Cosmic Sweet Potato Chocolate Truffles No Noodle Pad Thai .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 Portobello Nachos appeared first on Golubka Kitchen.

Veggie Cheese Toast

March 1 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});     Veggie Cheese Toast Veggie Cheese Toast is a simple but delicious comfort food, simply called “Cheese Toast” in my family. This is a quick and easy recipe and you can make them with your choice of bread and toppings. The variations are endless! This is a kid-friendly recipe. Cheese toast also makes a great lunch or snack. - 2 slices white bread - 4 Tbsp cream cheese - 2 Tbsp tomatoes (finely chopped) - 2 Tbsp yellow bell pepper (finely chopped) - 2 Tbsp green bell pepper (finely chopped) - 1/­­4 tsp dry basil - 1/­­4 cup shredded cheddar cheese - Spread the cream cheese over bread and sprinkle few pieces of, tomatoes, bell pepper, sprinkle cheese to you taste, and sprinkle dry basil. - Toast in toaster oven for about 4-5 minutes. Cheese toast makes a great breakfast treat, or any time snack. You may use your choice of toppings like mushrooms, olives, green chili, cilantro. The post Veggie Cheese Toast appeared first on Manjula's Kitchen.

Garlicky Korean Mac and Cheese with Gochujang

February 18 2017 Vegan Richa 

Garlicky Korean Mac and Cheese with GochujangSpicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta  There can’t be too many mac and cheese recipes right. This version has some gochujang (Korean condiment that is spicy, fermented and pungent). Gochujang makes an amazing glaze for tofu.  It also makes a great addition to a creamy sharp flavored mac and cheese. Add as much gochujang as you like, or use Asian Chile Sauce or Sriracha instead. Serve this mac with roasted veggies that are glazed in gochujang + soy sauce+ sugar or over some broccoli or with a lentil loaf with a sriracha maple glaze. I like this with a sprinkle of vegan parm and generous black pepper. A toasty breadcrumb topping with a mix of toasted bread crumbs, a clove of garlic minced and herbs of choice, works amazing as well.  Continue reading: Garlicky Korean Mac and Cheese with GochujangThe post Garlicky Korean Mac and Cheese with Gochujang appeared first on Vegan Richa.

Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed Mushrooms

January 16 2017 Vegan Richa 

Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed MushroomsVegan Pizza Dip. Easy Pizza Dip with sauteed mushrooms, olives, pizza sauce and from scratch vegan mozzarella cream sauce. Gluten-free Recipe. Can be soy-free. SuperBowl is just around the corner. Sadly Seahawks wont be there this year and Russell will be missed.  I whipped up this Pizza dip in the half time of the last game. At the end of the video, Chewie was barking away because of the high energy of the last quarter. He knows when his daddy is worked up. We ate half of the dip with the warmed up mini wheat pita breads and later used the rest to make pizza grilled sandwiches! Dip between 2 slices, with some other veggies and greens thrown in, grill and serve.  There are layers of Pizza sauce, sauteed herbed mushrooms and onions, vegan mozzarella style cream sauce, layered with some tomato slices, olives and finished with fresh basil and pepper flakes. The cream sauce has starches that thicken and do their starchy thing during the baking. When the dip is hot out of the oven, there is a cheesy stringy texture and flavor all mixed up with the pizza sauce and mushrooms and olives. All the mess that a pizza dip should be. Continue reading: Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed MushroomsThe post Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed Mushrooms appeared first on Vegan Richa.

Zucchini Boats

January 9 2017 Meatless Monday 

This light plant-based recipe is a fun twist on zucchini and a perfect recipe for starting out the new year. This Italian-inspired dish is packed with veggies and hearty pine nuts, it can either serve as an appetizer or a main meal. This recipe comes to us from Chef David Burke. Serves 2-4 - 4 zucchini - 2 tablespoons olive oil, plus additional - 3 cloves garlic, thinly sliced - 1/­­2 cup pine nuts - 4 peppadew peppers or 1 small red bell pepper or pimento, chopped - 12 black or pitted green olives, chopped - Salt and pepper Preheat oven to 350°F. Cut a small portion lengthwise off the top of the zucchini and trim a little off the bottom so it doesnt roll. Chop those pieces up and reserve. Scoop out and discard the seedy pulp from the cavity to make hollow boats of zucchini. Season with salt, pepper and drizzle with olive oil. Bake on a sheet pan until tender, approximately 10 minutes. In a sauté pan over medium heat, add 2 tablespoons olive oil, garlic and pine nuts, and sauté until golden. Add the chopped zucchini and peppadews, season to taste, and increase the heat to medium-high. Cook until tender, approximately 5 minutes. Fold in the olives to warm through. Spoon the mix into the zucchini shells. Serve with lemon wedges alongside. Photo credit: The Rachael Ray Show. The post Zucchini Boats appeared first on Meatless Monday.

Chickpea Chopped Salad

October 31 2016 VegKitchen 

Chickpea Chopped Salad Heres a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once.The post Chickpea Chopped Salad appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Sourdough Salad Pizza

October 14 2016 My New Roots 

Sourdough Salad Pizza Along with ice cream, chocolate, and burgers, pizza was definitely on my hit list when I started eating healthier. But like every single one of those foods, I have come up with a way of making them not only not bad for me, but actually good for me. If you live in the pizza is junk food world, this is the post for you, as I will single-handedly convince you that this universally loved indulgence can in fact, be nutritious. It starts with the crust. The pizza youll get at your local restaurant, in the freezer section of your grocery store, or out of the backseat of a teenage kids delivery car, is typically made with white flour. It also likely contains commercial yeast, the magical ingredient that makes dough rise quickly and predictably. There are of course other ways of making dough or crust, but these ingredients and methods can be more expensive and take more time. Most places stick to the quick and cheap, which almost always compromises our health. How do we make a healthier crust? The answer is fermentation! Sourdough: whats the big deal? Sourdough is essentially fermented flour. And if youre familiar with fermented foods, youll know that they are easier to digest, and contain far more nutrients than the original ingredients themselves. Sourdough bread is made by combining flour and water together with the natural yeasts that live on everything - our hands, our food, swirling around in the air - and after letting it hang out for a few days, youll have whats called a starter.  This starter is added to a basic combination of more flour, water and salt, essentially inoculating it with all of the good bacteria and friendly yeasts. These organisms create lactic acid, which neutralize phytates, making nutrients more easily absorbed by the body. Lactic acid slows down the entrance of glucose into the blood stream, preventing the infamous glycemic index roller coaster. But my favourite of all, is that lactic acid helps break down the complex structure of gluten, making it far easier to digest. That means that people who have a sensitivity to gluten (except celiacs) can potentially eat sourdough bread without digestive upset, as the protein has been changed into a simpler arrangement that is easier to break down in the body. Three cheers for that, eh? Down below Ive included the recipe for both sourdough starter and making pizza from that starter. I think sourdough pizza is a great place to begin because it is far easier to pull off than bread, in my experience. No matter if your dough gets a solid rise or not, youll still end up with a gloriously crisp, chewy crust that will your body will also thank you for. Toppings: not just a pretty face The toppings on a pizza will make or break the overall flavour, but also the potential health benefits. It doesnt take a rocket scientist to know that gobs of cheese and pepperoni are not the most health-supportive choices. So, see topping your pie as an opportunity to get creative, while sneaking in all of those veggies! The best advice I can give you on this front, is to remember to prepare the toppings – meaning that they should be in the state that you’d enjoy eating them before putting them on the pizza. Since this style of pizza is cooked very quickly, things like garlic, onions, mushrooms, and greens are not going to change all that much in the oven. If you wouldnt mow down on a bunch of raw Swiss chard, take those leaves on a tour of a hot skillet first. Mushrooms should be marinated or cooked beforehand (unless you like them raw), and onions, in my opinion should be caramelized. Things like olives, zucchini, tomatoes, capers, and bell peppers can be added raw since they are delicious eaten that way. Sauce is optional, especially if youre going to use juicy toppings, but if you are using it, keep it sparse and dont let it sit on the dough too long, otherwise it will get soggy and sad. Pesto is a great alternative to traditional sauce, as is tapenade, roast veggie puree, romesco, chimichurri, and harissa. And while were on the subject of health, did you know that pizza is THE perfect vehicle for salad? I discovered this a couple years ago when trying to make my healthy pizza even healthier. Instead of putting salad on the side, I thought, why not pile it on top? This delivers a fantastic textural contrast, while delivering that much-needed hit of freshness and bright acidity to cut the richness of the pizza. How is this not a thing?  I posted a shot on Instagram some time ago and it received a lot of positive feedback, so it seems like many of you are down with the salad pizza idea. It’s two of the world’s best foods combined, and that equals true tummy happiness. Every summer I go to my friends cottage, just down the river from my own in the Thousand Islands. They are enthusiastic foodies and love to cook and eat good food as much as I do. They are also passionate about a plant-based diet, fermentation, pickling, and sourdough - all things healthy and delicious! Needless to say, this weekend has become the culinary highlight of my summer. The only difference between this year and previous ones, is that this time I was able to talk myself into snapping a few pics during this process and waiting to eat! Not an easy feat for me, you must know, but well worth it if it inspires any of you to try this recipe. Creating the sourdough starter Although it may seem daunting, creating a sourdough starter, culture, or mother is far easier than you may think, and only requires three simple ingredients: water, flour, and a little patience. A starter takes about five days to develop, but perhaps more or less depending on temperature, humidity, and the type of flour youre using. Nevertheless, its NOT complicated, and a very gratifying way to connect more to your food. Heres what you need: 4oz. /­­ 115ml filtered water (un-chlorinated) 4oz. /­­ 115g flour (choose whichever kind of grain-based flour youd like – 100% rye and spelt are great choices) a medium-sized glass container Method: 1. Stir the flour and water together for about 30 seconds until it is a consistent batter. Cover the container with a tea towel, secure with a rubber band and set in a warm place. 2. After 24 hours, feed the starter with the same amount of flour and water. Stir to combine. 3. After another 24 hours, repeat with the feeding. By this time, you should see bubbles forming and smell something slightly sour. This is a good sign, and means that the wild yeasts are active. If there are no bubbles or sour aroma, keep feeding the starter and looking for signs of life. 4. After 24 hours, repeat with the feeding. By this time, you should see many bubbles of varying sizes and the aroma should be pleasantly strong. 5. Around day five, the starter should have doubled in size from day four, and is ready to use. If the starter has not risen, continue with the feeding program until it has. This process can take a few extra days if youre in a colder environment. Dont give up! Storing your Sourdough Starter If you would like to use the starter daily, then I recommend feeding it daily. Keep it at room temperature on your counter top so that youll remember to do so, and remove half of the starter each time so that there is always room for the fresh flour and water. If you would however like to store your sourdough for occasional use, keep it in the fridge where the fermentation process will slow down and will only require a feeding once a week. To use again, simply remove the starter from the fridge about 12 hours prior to baking. Feed the starter to wake it up from hibernation. After about 12 hours from the last feeding, and once the starter is bubbly and smelling sour, its ready to go again! Resources and Troubleshooting There are so many resources for sourdough making out there, Ill leave you with a few that I really like in case you run into any issues. Cultures for Health Nourished Kitchen The Kitchn     Print recipe     Sourdough Salad Pizza Makes 4 individual pizzas Dough: 1 1/­­2 cups /­­ 350ml sourdough starter 1 1/­­2 cups /­­ 350ml wholegrain flour, I like spelt or light spelt for making pizza (plus more for dusting) 1 Tbsp. coconut oil, melted 1 tsp. fine grain sea salt 1. Combine all ingredients in a large mixing bowl. Stir with a large wooden spoon until incorporated. Then turn out dough onto a clean, floured surface and knead for 5-10 minutes, until it is no longer sticky (add additional flour, as needed, or add water if the dough is too dry). 2. Split the dough into four balls and put them on a floured baking sheet. Cover with a moist kitchen towel or plastic wrap put them in the fridge for 12-24 hours. 3. Take the dough of the fridge out about 30 minutes before you plan to make the pizzas. Toppings: Tomato sauce Local, seasonal veggies (our favourites include zucchini, eggplant, caramelized onions, fresh tomatoes, sweet and /­­ or spicy peppers, mushrooms, olives, sundried tomatoes, crushed chili flakes Greens such as beet tops, kale, Swiss chard, spinach Cheese such as Pecorino Romano, ch?vre, feta, goat or sheeps milk mozzarella Fresh herbs Salad greens such as arugula, baby spinach, leaf lettuce, tossed in lemon, olive oil, and salt Directions: 1. Preheat your oven to 500°F /­­ 260°C. If you have a pizza stone, place it in the oven while it preheats, or use a baking sheet. 2. Flour your work surface well and roll out the dough to desired size (tip: rolling out onto baking paper makes transferring the pizza much easier). 3. Spread a thin layer of sauce over the dough, followed by desired toppings (except for salad greens). Work quickly - you dont want the sauce sinking into the dough, as it will become soggy. 4. Slide the pizza (on the baking paper or not) onto the pizza stone or baking sheet. Let bake for 7-10 minutes until the crust is golden and the toppings are bubbly. 5. While the pizza is cooking, dress your greens with a little lemon juice, olive oil and salt. Toss to coat and set aside. (This step is optional, but delicious!) 6. Remove the pizza from the oven, let cool for five minutes, then top with greens, slice and enjoy!   I hope that this post puts you in touch with your inner baker, and that you commit to starting your sourdough culture TODAY. Through this miraculous process, you’ll be joining centuries of tradition, ritual, and connection. Not to mention that your pizza will suddenly be good for you. And that is the most important thing of all, amiright? Happy fermenting, friends! xo, Sarah B *   *   *   *   *   * In other THRILLING news, I’m co-hosting a retreat in Bali this coming January! Wild Heart, High Spirit is a 7-day revitalizing retreat for women, aimed to restore balance, cultivate inner peace, and nourish the body from inside out. Learn to take care of yourself on a deep level, and feel empowered moving forward in your life beyond our week together. Join Mikkala Marilyn Kissi of Living Yolates and I for this once-in-a-lifetime opportunity on the enchanted island of Bali to connect with your wild heart and your high spirit! Click here to find out more.  The post Sourdough Salad Pizza appeared first on My New Roots.

Stuffed Avocados with Corn and Olives

September 20 2017 VegKitchen 

Stuffed Avocados with Corn and Olives Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if youd like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, […] The post Stuffed Avocados with Corn and Olives appeared first on VegKitchen.

Cheesy Pull Apart Pizza Bread

July 27 2017 Vegan Richa 

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

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

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

Hearts of Palm Ceviche

June 20 2017 Robin Robertson's Global Vegan Kitchen 

Hearts of Palm Ceviche Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so lets add this plant-based pantry version to the list. If you like heat, add the jalapeno - if not, leave it out. The avocado is an optional but delicious inclusion. Hearts of Palm Ceviche makes a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.   Hearts of Palm Ceviche - 1/­­4 cup fresh lime juice - 2 tablespoons olive oil - 1 jalape?o, seeded and minced (optional) - 1/­­2 teaspoon sugar - 2 tablespoons minced scallion ((green onion)) - 1 teaspoon small capers - Salt and ground black pepper - 1/­­2 English cucumber, peeled and thinly sliced - 1 (14-ounce) jar hearts of palm, cut into 1/­­4-inch rounds - 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos - 2 tablespoons kalamata olives or green olives, pitted and halved - 2 tablespoons chopped fresh cilantro or parsley - 1 ripe avocado, peeled, pitted and chopped (optional) - Tortilla chips, to serve -  In a small bowl, combine the lime juice, oil, jalapeno, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well. - In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving. - When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Hearts of Palm Ceviche appeared first on Robin Robertson.

Mediterranean Nachos

March 20 2017 Meatless Monday 

For National Nutrition Month, why not try a healthy spin on a classic “junk food” dish, nachos? This Mediterranean version is packed to the brim with veggies and flavorful herbs, plus it uses whole wheat pitas rather than fried corn chips as a base. This recipe comes to us from Brynn of The Domestic Dietitian. Serves 4 - 3 whole wheat pitas, cut into triangles - Olive oil - 1 medium cucumber, diced - 2 medium tomatoes, diced - 1/­­2 red onion, diced - 1 tbsp fresh lemon juice - 1/­­4 cup hummus - 1/­­4 cup tzatziki - 1-2 tbsp kalamata olives, chopped - fresh dill, chopped (for garnish) Preheat oven to 400 degrees. Lay cut pita triangles on sheet pan in a single layer. Drizzle lightly with olive oil and bake for 6-8 minutes, until crispy. Layer baked pita chips on platter. Top with hummus, tzatziki, cucumber, tomato, and onion. Top with fresh squeezed lemon juice. Sprinkle chopped olives and dill over the top. Serve and enjoy! The post Mediterranean Nachos appeared first on Meatless Monday.

Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway

March 1 2017 Golubka Kitchen 

Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway When I first heard that Laura Wright was writing a cookbook about two years ago, I began a very impatient wait for a book that I knew would become very important to me, as well as a staple in my kitchen. Now that the wait is finally over, I truly haven’t been able to stop cooking from this masterpiece of a book, and it has exceeded all of my very high expectations. Every time I set out to read Laura’s blog, The First Mess, I know that I will be walking away with a smile, as well as inspired to cook something bright, comforting and nourishing to the core. Laura’s writing style is so uniquely heartwarming and honest, like being in a conversation with a dear old friend, and that tone is very much echoed in the very well-considered, homey recipes and beautiful photography in The First Mess cookbook. All of the recipes in the book are vegan and whole food/­­vegetable/­­fruit-forward, but more importantly, they are delicious, unique yet somehow familiar, considerate of time, and made with accessible ingredients. The book is for absolutely everyone, whether vegan, vegetarian, omnivore, health-conscious or not, and it will get you excited to cook. This all-inclusiveness and approachability is so hard to achieve with a plant-based cookbook, but that is Laura’s genius. Ever since receiving my copy a few weeks ago, I’ve been floating on a cloud of cooking inspiration, and I’ve already made the French Onion Lentil Pots, Roasted Chili Basil Lime Tofu Bowls, Mustard-Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results. I chose to feature the Moroccan Stew recipe here, since I think it really captures the essence of Laura’s cooking. The stew comes together quickly, with pantry and grocery store staples, yet it tastes completely new and luxurious. Plus, it’s a great recipe to make during this seasonal produce limbo that we are in right now. Of course, I couldn’t choose just one recipe to post, so I made the Sunshine Everything Crackers to snack on as well. They are so addictive! As well as gluten-free, colored golden with turmeric, and they taste like better, healthier cheez-its/­­goldfish crackers. We plowed through them in a few days, and they made for an excellent lunchbox snack for the kid, too. The First Mess cookbook comes out on March 7th, but you can preorder it now to save a few bucks and to receive the delicious-looking bonus recipe bundle that Laura created for preorder customers. G I V E A W A Y /­­/­­ We are giving away one copy of The First Mess cookbook. To enter, leave a comment here telling us about your go-to recipe for this transitional time of year, or your favorite recipe from The First Mess blog until next Wednesday, March 8th, 2017. Giveaway is for U.S. and Canada only. Reprinted from The  First  Mess  Cookbook  by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (C) 2017, Laura Wright. Sunshine Everything Crackers   Print Serves: about 60 1-inch (2.5 cm) crackers Ingredients 1 cup (250 ml) chickpea flour 1 cup (250 ml) gluten-free oat flour 2 teaspoons nutritional yeast 1 teaspoon fine sea salt 2 teaspoons garlic powder 1 teaspoon ground turmeric pinch of cayenne pepper (optional) ¼ cup + 2 tablespoons sunflower oil (I used neutral coconut oil) ¼ cup filtered water, plus extra if necessary ¼ cup mixed raw seeds (I used flax, hemp, sesame) Instructions Preheat oven to 350° F (180° C). In the bowl of a food processor, combine the chickpea flour, oat flour, nutritional yeast, sea salt, garlic powder, ground turmeric, cayenne pepper, if using, and oil. Pulse the machine to get everything lightly mixed. Mix on high until you have a wet and uniform crumbly mixture. With the food processor on low, slowly pour the filtered water through the feed tube of the food processor. The cracker dough should start to form a large ball. If the ball isnt forming, add more water by the teaspoon through the feed tube. Open the lid of the food processor and add the mixed seeds. Pulse the dough a couple of times to distribute the seeds. Lay a sheet of parchment paper, about the size of a large baking sheet, on the counter. Dump the cracker dough onto the parchment and flatten it a bit with your hands. Lay another sheet of parchment paper on top of the dough. With a rolling pin, evenly roll the cracker dough out to roughly an ⅛ inch (3mm) thickness. Remove the top sheet of parchment paper. Carefully transfer the parchment with the rolled-out cracker dough to a large baking sheet. With a knife, score the cracker dough into a gird, forming 1-inch (2.5 cm) square crackers. Slide the baking sheet into the oven and bake until the edges of the crackers have browned slightly, about 20 minutes. Let the crackers cool completely before storing in a sealed container. The crackers will keep for about 5 days. 3.5.3226   Moroccan Stew   Print Serves: 6 Ingredients 2 teaspoons coconut oil 1 medium yellow onion - small dice 2 teaspoons ground cinnamon 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon dried chili flakes (optional) 2 cloves garlic - minced 3 to 4 Medjool dates - pitted and chopped 2 carrots - chopped into ½-inch (1 cm) pieces 1 large sweet potato - peeled and chopped into ½-inch (1 cm) pieces salt and pepper - to taste 1 can (28 ounces/­­769 ml) crushed tomatoes 3 to 4 cups (750 ml to 1 L) vegetable stock 1 yellow bell pepper - stemmed and chopped into ½-inch (1 cm pieces) 2 cups (500 ml) cooked chickpeas for serving pitted green olives lemon wedges cooked brown rice, millet or couscous Instructions Heat the coconut oil in a large, heavy-bottomed soup pot over medium heat. Add the onions and immediately lower the heat until they are sizzling quietly. When the onions are soft and translucent, add the cinnamon, cumin, coriander, and chili flakes, if using. Slowly sauté and stir the spiced onion mixture until the onions are quite soft, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped dates, carrots, and sweet potatoes. Season the vegetables with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the crushed tomatoes and stir. Add 3 cups (750 ml) of the vegetable stock. Bring to a boil uncovered, and simmer until the sweet potatoes are just tender, about 10 to 12 minutes. Add the yellow bell pepper and chickpeas and stir. Season the whole thing again with salt and pepper. If the stew seems too thick, add the remaining 1 cup (250 ml) of vegetable stock. Simmer until the yellow bell peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Check the soup for seasoning and adjust if necessary. Serve the stew hot with a few green olives per portion, lemon wedges and warm cooked grain. 3.5.3226 You might also like... Raw Caramelized Vegetables in Crispy Coconut Cups Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp .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 Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway appeared first on Golubka Kitchen.

Black Lentil & Vegetable Bolognese

January 23 2017 Green Kitchen Stories 

Black Lentil & Vegetable Bolognese Pavarotti’s “Nessun Dorma” (none shall sleep) is blasting on repeat in my headphones. But it’s the opposite case over here. All the children are finally asleep and while Luise is taking care of the dishes, I’m trying to channel my inner Italian so we can publish this recipe before another year has passed. We wrote our last blog post in Copenhagen and this one is brought to you from a house we are borrowing, on the slope of the Table Mountains in Cape Town, South Africa. If we keep this trend of travelling south for every new blog post, we will be writing the next one from Antarctica. It feels a little weird writing about these comforting and wintery pasta bowls from here, but I’m trusting that Pavarotti will help me channelling my inner Italian and get me in the right mood. It’s summer in South Africa, we’ve got lemon trees growing in the garden, there is a small pool, a cute kitchen and Elsa and Isac are keeping occupied by throwing grapes at each other in some kind of never-ending grape war. In short, we are very happy and grateful to spend a month here. Apart from the children’s fights, the scene is vastly different from two weeks ago when we shot this recipe. Isac had pneumonia, Elsa and Gabriel were snoring with colds and we were all cozied up (or more like stuck) in our Stockholm apartment - pale, tired and gloomy, surrounded by cold winter. The only thing we craved then were simple and comforting pasta dishes like this. Vegetarian bolognese is perhaps not one of our most unique recipe ideas but it is January food at its best, so we thought it might be something you’d also be interested in maning. We often make a kids pasta sauce that contains tomatoes, grated carrot, grated zucchini and red lentils. As it simmers, the lentils dissolve into the tomato sauce and it all becomes quite sweet and smoothly textured. It’s a simple way to sneak extra nutrients in a meal that our kids always are happy to eat. This is a slightly more adult approach on that dish. The sauce has more texture and chunks and a deeper flavour from herbs and red wine. We use black lentils as they stay intact in the sauce. The lentils work as replacement for the meat in the classic bolognese ragu - they both add protein and have a nice and soft, chewy consistency. We combine chopped and grated carrots to get a mix of textures. You can of course add more veggies if you prefer. We kept it simple and used what we had at home because of sick kids and cold weather, but also because it is what Italians do. “Pochi ingredienti, tanto tempo” (few ingredients, long cooking time) is an Italian expression - that I just invented, but I’m pretty sure Pavarotti would agree. Simple cooking with great ingredients is key in the Italian kitchen. However, if you have some mushrooms or an eggplant/­­aubergine at home, either of them would work excellent in this recipe as well as they add meaty texture to the dish and make it even more vegetable packed. Enjoy! That’s it, blog post number two of the year. And no babies were neglected this time. I even managed to mention Pavarotti three times, talk about grape wars and make up my own Italian food expression. If that doesn’t qualify me as a full-blooded Italian, I don’t know what does. You can call me Davide from now on.  Vegetarian Bolognese Serves 4-6 2-3 tbsp olive oil 1 large onion, peeled and coarsely chopped 3 garlic cloves, peeled and crushed 2 large carrots, peeled 2 sticks celery, rinsed 4 tbsp green olives, stones removed and slightly bruised 1 tbsp fresh basil (or 1 tsp dried) 1 tbsp fresh oregano, rosemary or marjoram (or 1 tsp dried) 125 ml /­­ 1/­­2 cup red wine 100 g /­­ 1/­­2 cup uncooked beluga lentils (or puy), rinsed 400 ml /­­ 1 1/­­2 cup vegetable stock (or water) 2 bay leaves 2 x 400 g /­­ 14 oz tins crushed tomatoes sea salt and freshly ground black pepper To serve pasta of choice (we used a lentil flour spaghetti) vegetarian parmesan style cheese fresh parsley olive oil Heat the oil in a large saucepan on medium heat. Add onion and garlic and sauté for a few minutes. Meanwhile, chop one of the carrots and the celery into 1 cm /­­ 1/­­2 inch chunks and add them to the pan along with olives and dried herbs (if using). Let soften for a couple of minutes, add the red wine and let cook until the alcohol evaporates. Add lentils, half of the vegetable stock, bay leaves, tinned tomatoes, fresh herbs (if using) salt and pepper. Grate the remaining carrot and add it as well. Bring to the boil, reduce the heat and let simmer for 30 minutes or until the lentils are cooked, stirring from time to time as not to burn the base of the sauce. Add the remaining stock or water, little by little, to loosen the sauce whenever it is looking dry. Cook your pasta of choice. Serve the sauce stirred through the pasta, topped with a sprinkling of grated cheese, fresh parsley or other herbs and a drizzle of oil. PS. We actually prepared one more blog post before we left and we will try to share it soon,  along with some photos and tips from Cape Town. Meanwhile you can see some snapshots from out trip on instagram.

Roasted Garlic and Parsnip Hummus

January 15 2017 Golubka Kitchen 

Roasted Garlic and Parsnip Hummus If you ever do meal prep on the weekends for the week ahead, hummus is a great thing to consider including in your repertoire of preparations. It’s easy to make, keeps pretty well, and is a very useful thing to have on hand, since so many meals can be centered around it. Plop a generous dollop into your salads and grain bowls, spread onto sandwiches and flatbreads, use as a dipping component for snacks (roasted winter roots dipped in hummus is a recent favorite) – any way you use it, it’s a great, fast way to make your meal more filling and nourishing. Plus, homemade hummus tastes so much better than store-bought! I don’t think I’ve ever made the same hummus recipe twice. It always differs based on my mood and what I have on hand, but I tend to include a bit more than just garlic when it comes to the veggies (pack them in whenever you can!). Roasted cauliflower, red pepper, sweet potato and beets have all made their way into my hummus throughout the years, and it’s tasted good pretty much every time – hummus has a very forgiving and highly customizable recipe. Have you ever made a smoothie by packing your blender full of not only fruit but also a ton of greens, superfood powders, seeds, nuts and who knows what else? Did you then proceed to marvel at the result, which came out tasting nice and fruity, despite looking like swampy slush? It’s sort of the same deal with hummus – anything goes. Or most things do, anyway. This past week, I added roasted garlic, parsnips and red onion into a batch of hummus and it turned out exceptionally delicious. All the vegetables are roasted together until soft and caramelized, then thrown into a blender/­­food processor together with the chickpeas and the rest of the ingredients. The process is quick, and the veggies bring all kinds of additional nourishment to the hummus, along with sweet and earthy notes. The recipe is very alteration-friendly, too – add sweet potato instead of parsnips, regular onion instead of red, a few small cloves of raw garlic instead of the whole head of roasted garlic, it will all taste great in its own way. And you will be prepared for success with your meals and snacks for the next week or so. Last Sunday, we hosted a Moon Juice cookbook giveaway in our newsletter. In order to enter, we asked you to share one inspiring book, article, film or podcast that’s made an impression on you throughout the years. We were so moved by all your amazing suggestions and inspiring, personal notes, that we were truly wishing we had a cookbook to give away to each and every one of you. We feel so lucky to be connected with you guys, even in this tiny way. This Sunday’s links feature a selection of the suggestions and inspirations we received during the giveaway. We wish we could share them all because every one was amazing, but the list would be much too long, so there’s just a snippet below. So much good stuff there! Enjoy your Sunday :) Books - The Book of Joy: Lasting Happiness in a Changing World (by the Dalai Lama) – from Angelina - Radical Beauty: How to Transforms Yourself from the Inside Out – from Danae - A People’s History of the United States – Kendal says, ‘it’s inspired me to think about our history in the Big Picture, and even helps a little with not getting too bogged down by all the bad news that’s out there. The main thing I think we need to do in these times is take care of ourselves and each other.’ - You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life – from Susan - Consolations: The Solace, Nourishment and Underlying Meaning of Everyday Words  – from Dina - Anam Cara: Spiritual Wisdom from the Celtic World – from Elizabeth Cookbooks, Nutrition, Food - Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple – from Joana - The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out – from Isa - Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back – from Rebekah - Healing With Whole Foods: Asian Traditions and Modern Nutrition – from Deb Podcasts - WANT Podcast – stands for ‘women against negative talk.’ Guests include Sarah Britton of My New Roots, Jessica Murnane of One Part Plant, Adina Grigore of S.W. basics and many, many more – from Lea - The Dinner Party Download, especially this episode – from Ariela - Radio Cherry Bombe, especially this episode – from Maia - The Rich Roll Podcast, especially The Best of 2016 – from Abigail Videos, Movies - World Peace and Other 4th Grade Achievements, the Ted Talk – from Robin - Minimalism: A Documentary About the Important Things – from Valentina - Why Some of Us Don’t Have One True Calling, Ted Talk – from Elizabeth Roasted Garlic and Parsnip Hummus   Print Serves: 3-4 cups Ingredients 3 medium parsnips - peeled and cut into strips 1 red onion - sliced into 8 wedges olive oil or neutral coconut oil sea salt freshly ground black pepper 1 head garlic - about ¼ cut off the top of the garlic head, some of the outer skin peeled off 1 15oz can chickpeas or 1¾ cup cooked chickpeas ½ cup tahini 2 tablespoons olive oil, plus more for garnish 2 tablespoons lemon juice 1 teaspoon toasted whole cumin seeds - ground 1 teaspoon smoked paprika ½ teaspoon sea salt or more to taste 1 cup water olives - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands. Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting. Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft. Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed. Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container. 3.5.3226 You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Miso Caramel Popcorn Garlic Onion Veggie Dip from Food Loves Writing Celeriac Parsnip Mash with Crispy Sage .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 Roasted Garlic and Parsnip Hummus appeared first on Golubka Kitchen.

Kamut Spaghetti with Fennel and Beans

November 28 2016 Vegetarian Times 

Kamut is an ancient wheat grain, and is higher in protein and nutrients than modern-day varieties. 1 Combine 2 cups fennel, broth, soymilk, garlic, and 1 tsp. thyme in small saucepan. Bring just to a boil, reduce heat to low, cover, and simmer 20 minutes, or until fennel is tender. Purée mixture in blender with vinegar until very smooth. Season with salt, if desired. 2 Heat oil in large skillet over medium-low heat. Add onion, remaining 2 cups fennel, and remaining 1 tsp. thyme. Cook 20 minutes, or until fennel is tender and caramelized, stirring often. Stir in 2 to 3 Tbs. water if necessary to prevent vegetables from sticking to pan. Add beans, olives (if using), and puréed fennel sauce.  3 Cook spaghetti according to package directions. Drain, and add to skillet with 2 Tbs. chives. Toss gently to combine. Divide among 4 bowls and sprinkle each with 1/­­2 Tbs. chives. 

Your Recipe Playbook for Meatless Monday Night Football

October 24 2016 Meatless Monday 

Your Recipe Playbook for Meatless Monday Night FootballIts Game Time! Round up your squad for some hearty, healthy eating while watching the Monday night game. Game Plan: Three Big Plays that Are Unbeatable   #1. Buffalo Cauliflower Bites Who needs gristly wings when you can have Buffalo Cauliflower Bites! These tangy, tasty treats are a definite first round pick. Special thanks to Maria at Bean A Foodie for this crowd-pleasing recipe. #2. Greek Nachos Recipe This zesty Mediterranean style dish boasts an all-star lineup. Crunchy tortillas, hummus, green and black olives and crumbled Feta cheese. A salty, sour powerhouse thats packed with protein. Special thanks to Rini at the Healing Tomato for this game changer recipe. #3. Peanut Butter Chili with Pinto Beans This Pro Bowl Chili will knock your socks off. Rich and savory with lip-smacking seasonings that go the distance. Plus, an ingredient surprise play - Peanut Butter! Extra flavor and extra protein. Add this standout chili recipe to your starting lineup. Special thanks to Patricia at Mrs. Kitchenstein for this winning recipe. It was awarded first place in Meatless Mondays Instagram recipe contest with The Natural Gourmet Institute and The Peanut Institute. Whats Meatless Monday Night Football like at your place? Join our huddle on Facebook. The post Your Recipe Playbook for Meatless Monday Night Football appeared first on Meatless Monday.

Gemista – A Rainbow of Stuffed Veggies

September 20 2016 Green Kitchen Stories 

Gemista – A Rainbow of Stuffed Veggies With less than a month left before the baby is due to arrive, a riot of feelings are bombarding me as I am trying to get mentally and physically prepared. The excitement that our small family (or perhaps not so small anymore) soon get to meet the tiny person that has been kicking my ribs out for the past months. The nervousness how this baby will affect our family’s dynamic. And the fear that we won’t have time to hug all our children and each other enough as we will be drowning under all the duties of everyday life. I don’t think I can be entirely mentally prepared for all the changes that are coming. But I am at least trying to solve a few practicalities. I have just started filling the freezer with soups, bread and vegetable patties. I have also picked up a small selection of new clothes for the baby and brought down the ones we saved from Isac from the attic. Isac has been sleeping in our room until now but will soon move in together with Elsa. Things are starting to fall into place, piece by piece. One bump in the preparations is that David actually is traveling to Turkey tomorrow and will be there for a few days for a mission with WFP, meeting Syrian refugees and documenting their stories (he will tell you more about it here on the blog soon). Even if I am not thrilled about the timing, we both felt like this was something we wanted to be involved in. I’m just crossing my fingers that the baby isn’t too eager to come out early (and that he will stay safe down there)! Lately, I have been making variations of the Greek dish Gemista (a.k.a stuffed vegetables). The kids are loving it and have been shoving there faces full with the stuffing even before it’s baked. The traditional way of preparing the rice is to let it cook together with the rest of the stuffing ingredients but since we are using red or black rice, we cook it separately and then add it, otherwise it stains the entire filling and it just doesn’t look pleasant. In Greece they usually also add some potato slices in between the vegetables on the tray and then pour a thin layer of tomato passata to cover the bottom of the tray. This slightly cleaner approach work well in our family as the kids love to hold the stuffed vegetables with their hands without getting messy. But feel free to add potatoes and tomato sauce for a more traditional take. We used a mix of green, yellow and red tomatoes and peppers and it came out so beautiful. If you only have red tomatoes, that of course works as well. It is easily made vegan by swapping the feta cheese with tofu. Gemista – Rice Stuffed Vegetables  Serves 4 200 g/­­ 1 cup red rice, rinsed 500 ml /­­ 2 cups water 1 tsp sea salt 1 kg /­­ 2 lb mixed tomatoes and/­­or bell peppers (approx 15 vegetables, less if they are large) 1-2 tbsp olive oil or coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull almonds, chopped 2 tbsp lemon juice 4 tbsp raisins or finely chopped dates 150 g /­­1 cup feta cheese (optional) Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black pepper Preheat the oven to 175°C /­­ 350°F. Place rice and water in a saucepan, bring to a boil, lower the heat immediately and let simmer on low heat for as long as instructed on the packet (meanwhile prepare the other ingredients). Drain if needed and transfer the cooked rice to a large mixing bowl. Trim off the top of each tomato. Use a small spoon to scrape out the seeds and flesh from the tomatoes and into a bowl. Slice each bell pepper lengthwise and discard the seeds, alternatively trim off each top and discard the seeds (depending on the shape of the pepper). Heat oil in a skillet, add onion, olives and capers. Finely chop the tomato flesh and add it together with the seeds and liquid. Sauté for about 15 minutes until soft and fragrant, then transfer to the mixing bowl. Add the rest of the ingredients and stir to combine. Fill upp the tomatoes and bell peppers with the stuffing, pressing down very gently as you go. Place the caps back on top of the tomatoes and bell peppers. Place the vegetables in a greased ovenproof dish and bake in the oven for 30-35 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges. Whisk together the ingredients for the yogurt sauce in a small bowl while the vegetables are in the oven. Serve the stuffed vegetables with a drizzle of yogurt sauce and a simple side salad of choice. ************************ PS! We are having a supper club at Urban Deli in Stockholm next Monday, 26th September at 17.00. We have created a dinner menu together with them and it includes a few smoothies from our new book, warm dishes from our other books and a dessert. We will be there all evening to talk about our books, food philosophy, answer questions and also try to sit down and chat with all of you. Hopefully we will all have a nice and cosy Monday evening. Tickets can be purchased here! We have also released a few new products together with Urban Deli - a curry, a salad, a smoothie and a delicious overnight oats - that are sold as take-away boxes on all their locations.


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