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peaches vegetarian recipes

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

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

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

August 27 2017 Golubka Kitchen 

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

August 24 2017 FatFree Vegan Kitchen  

Vegan Gluten-Free Peach Cobbler I grew up with peach trees in the garden, and it pains me a little to have to pay money to buy peaches imported from Alabama every summer. But truth be told, our homegrown peaches were always on the small side, compared to the juicy globes of sweetness I now get from our farm stand. I hate to think how many of our Louisiana peaches I would have had to peel and cut to make this delicious gluten-free peach cobbler. And it is! Delicious, I mean. For something so easy, using only ingredients I already had in the house, it’s kind of a miracle how good this pie/­­cake is. Especially considering it was the result of a last minute change in plans.(...) Read the rest of Vegan Gluten-Free Peach Cobbler (630 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 21 comments Post tags: Gluten-free The post Vegan Gluten-Free Peach Cobbler appeared first on FatFree Vegan Kitchen.

Watermelon Panzanella

August 9 2017 Golubka Kitchen 

Watermelon Panzanella Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panzanella recipe that we cooked while there. My boyfriend and I went to Woodstock for the first time last summer and were completely enamored by its lush nature, chill swimming spots, and friendly small town vibe. We couldn’t wait to repeat the experience this year, and ended up staying at the same cottage in the woods for a weekend, which is perfect as far as we’re concerned. For our Saturday night dinner, we repeated the routine of shopping at Kingston Farmer’s Market in the morning and cooking dinner with all the bounty we found there at night. We made grilled pizzas and watermelon panzanella, and enjoyed the sweetest local blueberries together with Fruition chocolate for dessert. The panzanella turned out so lovely, and I couldn’t help but think how perfect it would be for any type of summer gathering or potluck. The inclusion of watermelon is a bit unexpected for panzanella, but it works so well in place of tomatoes and makes the salad extra cooling and hydrating. It’s also a pretty satisfying dish since it’s a bread salad, so it could be served as the prominent or only side at any summery event. I hope you’ll give it a try while August is in full swing! Below is a list of a few new-for-us places we visited and liked in Woodstock and around, but make sure to check out this post from last year for a more extensive list of things to do, if you’re looking to visit the area. Food Cucina – a modern Italian restaurant located in a beautiful farmhouse, serving dishes made with local and seasonal ingredients. I highly recommend getting a table on their wraparound porch, it’s stunning. Oriole 9 – a breakfast and lunch restaurant with an inspired menu and great specials. The coconut tofu hash was really good. Kimchee Harvest – sold at the Kingston Farmer’s Market on Saturdays. Really tasty kimchi made with unique ingredients. They have cucumber kimchi and rhubarb kimchi! I highly recommend getting the rhubarb one. Stuff to Do /­­ Visit High Falls Waterfall – a big waterfall with excellent swimming a bit downstream from the main fall, as well as cliff jumping. Zaborski Emporium – a huge, four story warehouse full of chaotically organized ‘architectural salvage.’ You kind of have to see it to believe it. A very impressive place to visit, especially if you are looking for a vintage door, sink, bathtub, stove, dishes, furniture and sooo much more. Candlestock – a shop full of every kind of candle and candle accessory imaginable. I’m especially into their beeswax candles. Tinker Toys – the coolest toy shop I’ve ever been too. Little to none of that bright-colored plastic, but a ton of educational games and toys for every age. It made shopping for Paloma’s birthday present a breeze. Watermelon Panzanella   Print Serves: 4-6 as a side Ingredients half of a small red onion - thinly sliced 2½ tablespoons apple cider vinegar - divided about 6 slices of crusty, whole grain sourdough bread - torn into bite-sized pieces 1/­­4 cup plus 2 tablespoons olive oil - divided 2 large garlic cloves - minced 1/­­2 teaspoon salt quarter of a medium-large watermelon - cubed 1 English cucumber - sliced into half-moons 1 teaspoon Dijon mustard handful of sprouts or microgreens handful of torn basil Instructions Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside. Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden. Combine the watermelon, cucumber and toasted bread in a large bowl. Whisk the remaining 1 1/­­2 tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining 1/­­4 cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/­­microgreens and basil. 3.5.3226 You might also like... 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Fresh Peach Chutney

August 1 2017 VegKitchen 

Fresh Peach Chutney Peach season is frustratingly short -- that is, that brief period when fresh peaches from your local area are available, not the perfect-looking fruit thats shipped across the country hard as rocks. These ripen into mush, often not very flavorful mush as well. Look for peaches at your local farm markets that already have some […] The post Fresh Peach Chutney appeared first on VegKitchen.

Plant-Based Summer Meal Plan, Part 2

July 20 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :) Menu (see Part 1 for breakfast and lunch recipes) 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 Day by Day Prep List 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.  - Make the Cauliflower Chickpea Fajitas - Bake the Crisp (+ second batch of almond milk if you didnt 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. - Make the Zucchini Kimchi Tacos   Recipes 1. These fajitas make for a very satisfying dinner, and they taste like the real deal, too. They utilize the chickpeas and half of the cauliflower, left over from Part 1, as well as the piquant fajita spice. When wrapped in a tortilla, the spicy onions and peppers, meaty portobello wedges, caramelized cauliflower, and chickpeas make up the perfect pocket of flavor, especially when finished off with all the fixings. Cauliflower Chickpea Fajitas   Print Ingredients 4 tablespoons neutral coconut oil 1 cup cooked chickpeas (from part 1) fajita spice mix - (recipe in part 1) ½ cauliflower - cut into florets (left over from part 1) juice of 2-3 limes - divided 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 2 portobello mushrooms - sliced tortillas of choice (corn for gf) 1 avocado - sliced, for serving cilantro - for serving vegan sour cream or yogurt - for serving (optional) Instructions Warm 1 tablespoon of coconut oil in a large cast iron pan over medium heat. Add the chickpeas, sprinkle with the fajita spice and sauté until golden. Remove the chickpeas from the pan and set aside. Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden. Flip the florets, sprinkle with more of the fajita spice and cook for another 3 minutes or until the other side is golden. Pour the juice of ½-1 lime over florets and cook until it evaporates, stirring. Remove the cauliflower from the pan and set it aside. Add one more tablespoon of the oil to the pan, followed by the onion and all the peppers. Sprinkle with the fajita spice and sauté for about 8 minutes, until the onion the vegetables are soft and golden in places. Pour the juice of 1 lime over the vegetables and stir them around until it evaporates. Push the vegetables to one side of the pan and add another tablespoon of the oil to the emptied space. Add the mushrooms in a single layer, sprinkle with the fajita spice and let them cook for about 3 minutes, until the underside is golden. Flip the mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden as well. Pour the juice of ½-1 lime over the mushrooms and stir around until evaporates. Stir the onion-pepper mixture into the mushrooms and turn off the heat. Warm the tortillas, if desired, and keep them wrapped in a kitchen towel. To serve, place a few pieces of the cauliflower in the middle of the tortilla, followed by a small handful of the pepper and mushroom mixture and some chickpeas. Top with avocado slices, cilantro leaves and sour-cream, if using. Repeat with the other tortillas, as you go, and enjoy. 3.5.3226 2. These tacos are incredibly easy to make, but mindblowingly good despite that fact. I make them at least once a week in the summer, for a reliable, no brainer-style dinner. The kimchi basically does all the work for you here, infusing the zucchini and carrots with its powerful flavor, while the creamy avocado and cilantro bring on the perfect finishing touch. Zucchini Kimchi Tacos   Print Ingredients 1 tablespoon neutral coconut oil 1 small to medium carrot - shaved 2-3 small to medium zucchini - spiralized or julienned about 1 cup kimchi, or more to taste ½ cup cooked chickpeas (from part 1, optional) 1 avocado - cubed handful cilantro leaves - for serving tortillas of choice (corn for gluten-free) - for serving Instructions Warm the oil in a large sauté pan. Add the carrot and zucchini and sauté for a couple of minutes, until they are just beginning to soften. Remove the pan from the heat, add the kimchi and chickpeas, if using, and toss to mix. Warm up the tortillas, if desired, and serve the zucchini-kimchi mixture inside the tortillas, topped with the cubed avocado and cilantro. 3.5.3226 3. A fruit crisp is one of the easiest desserts to make, especially in the summer, when so many fruits and berries are at the peak of their flavor. This recipe utilizes the almond pulp, left over from making almond milk, for the crisp topping, leaving no part of the almond behind! Feel free to use any other fruit or berries for this recipe, just make sure to adjust the sweetener if you have a fruit that’s less sweet, like plums. Peach and Blackberry Crisp   Print Ingredients for the filling 1 tablespoon neutral coconut oil 3 ripe peaches - sliced 1 cup blackberries freshly squeezed juice from ½ lemon 2 tablespoons coconut sugar or maple syrup splash of vanilla extract (optional) ½ tablespoon arrowroot powder (optional) for the topping 1 cup almond pulp (left over from making nut milk in part 1) 1 cup rolled oats sea salt ¼ cup chopped almonds, walnuts or other nuts of choice ¼ cup maple syrup ¼ cup coconut oil - soft Instructions Preheat the oven to 375° F (190° C). Oil a medium-sized baking dish or a 9-10-inch cast-iron pan and combine the rest of the filling ingredients in the pan. Toss to mix. Combine all the topping ingredients in a medium bowl and mix thoroughly with your hands. Sprinkle over the filling. Place the pan into the oven and bake for 30 minutes. Cover with parchment paper and bake for 10 more minutes, until the fruit is bubbly and the topping is golden. Enjoy right away with vanilla ice cream, if desired. Store in the refrigerator. 3.5.3226 You might also like... 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Grilling on Meatless Monday

July 3 2017 Meatless Monday 

Grilling on Meatless MondayIts that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if youre looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill - sometimes they even produce some unexpected flavors! This Monday, for the July 4th holiday weekend, follow these tips for great vegetables on the grill! Think outside the box. When it comes to grilling vegetables, you cant go wrong with the usual suspects - peppers, eggplant, onions, and zucchini. But many more vegetables - and fruits - are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers! Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative! Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas. Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos - fajitas, anyone? - and dont rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad. Dont forget dessert! Vegetables dont own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful - fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating! The post Grilling on Meatless Monday appeared first on Meatless Monday.

Stovetop Peach-Blueberry Crumble

May 30 2017 Robin Robertson's Global Vegan Kitchen 

Stovetop Peach-Blueberry Crumble With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream. Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the crumble topping is healthful, toothsome oatmeal. Yum. Stovetop Peach-Blueberry Crumble (Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.) Ingredients - 1 1/­­2 pounds firm, ripe peaches (5 to 6 peaches) - 1 tablespoon lemon juice - 1/­­2 cup granulated sugar - 2 tablespoons cornstarch - 1 cup fresh or frozen blueberries - 1 cup old-fashioned or quick-cooking oats - 1/­­2 cup light brown sugar - 1/­­4 teaspoon salt - 1/­­2 teaspoon ground cinnamon - 1/­­2 cup cold vegan butter (Earth Balance), diced Preparation Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries. Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas. Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.   The post Stovetop Peach-Blueberry Crumble appeared first on Robin Robertson.

From Garden to Grill: The Tasty AND Socially Conscious Way to BBQ

September 5 2016 Meatless Monday 

From Garden to Grill: The Tasty AND Socially Conscious Way to BBQWhen it comes to turning your grill green, you have a smorgasbord of issues to choose from. Youve probably heard that gorging on meat filled with hormones and antibiotics is not good for your health. Or, that you can save a lot of carbon emissions by going meatless at least one day a week. Then there are the land sustainability and the water security issues. Throwing a barbecued fruit-and-veggie party is not only fun and inventive; it could change the course of a lot of peoples lives. But what you may not realize is that greening your grill sacrifices no flavor at all. In fact, the sweet, smoky notes that barbecuing brings out in fruits and vegetables will speak for themselves--once you get the hang of green grilling. Ready to take on the meatless grilling challenge? Share your pictures with Meatless Monday and Slow food USA using the hashtag #GrillChallenge on Facebook, Instagram, and Twitter!   Tips to Help Get You Started Go firm, go fresh. When it comes to grilling, shop the freshest fruits and vegetables at your local farmers market. The firmer the vegetable, the less it will crumble when grilled. Court the usual suspects. Traditional candidates for the grill are peppers, carrots, beets, turnips, zucchini, corn, green beans, asparagus, tomato (firm ones), onion, eggplant, garlic (whole cloves), potato, squash, peppers, broccoli, cauliflower, and turnips. For fruits, consider peaches, apples, pineapple, and figs. But also try the unusual. Avocado, artichoke, romaine lettuce, portobello mushroom, and watermelon are just some of the new grillees that are becoming trendy. Oil down first. Many vegetables need just a light brushing of olive oil before grilling. For extra kick, add spices and marinate overnight, Arrange the perfect meatless match-up. Kabobs are a BBQ staple, but you can make them entirely with veggies: think tofu cubes mixed with cherry tomatoes, mushrooms, roasted potatoes or just about any other vegetable that strikes your fancy. Support guilt-free burgers. Make your own veggie burgers packed with hearty ingredients like black beans, lentils, quinoa, or chickpeas. You can also find healthy pre-made patties at supermarkets and natural food stores. Make a burger trade. Swap a meat pattie for a portobello mushroom or eggplant slices. Use your same bun and add your favorite toppings, like avocados, caramelized onions, roasted red peppers, or an olive spread. Smoke out your pizzas. Turn up the creativity and make delicious veggie pizzas right on the grill. All you need is pizza dough, sauce, and your favorite vegetables thinly sliced or pre-grilled. For dessert, consider a fruit pizza with grilled peaches drizzled with vanilla icing. Cross party lines. Dressing your grilled veggies in taco form will garner you a lot of new fans. Be prepared to make extras. Keep up the cubes. Tofu can be bland so enlist your favorite marinade recipe to add flavor. Grill the cubes up and add them to a salad, serve them with veggies, or enjoy them as appetizer served with a dip. Give your salads a good grilling. Garnish grilled romaine lettuce with a bit of fruit, feta cheese, and extra virgin olive oil, or simply drizzle with balsamic vinaigrette. Enlist your favorite sides. When planning a meatless BBQ, pasta salads, raw vegetables, and hummus dip are great ways to turn your plant-based dishes into a full meal. Grill-Worthy Recipes to Download and Share   The post From Garden to Grill: The Tasty AND Socially Conscious Way to BBQ appeared first on Meatless Monday.

Saturday Six | Bahn Mi Sliders, White Bean Alfredo & Peach Waffles

September 3 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including grilled eggplant bahn mi sliders, creamy white bean zucchini noodle Alfredo, and vegan waffles featuring juicy summer peaches.

Peach and Avocado Overnight Oats with Moringa Powder

August 10 2016 Golubka Kitchen 

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

Saturday Six | Grilled Peaches, Egg Tostadas & Golden Milk Ice Cream

July 23 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including juicy grilled dessert peaches, savory breakfast tostadas and turmeric-spiked golden milk ice cream.

Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday

July 17 2016 Golubka Kitchen 

Peach, Honey and Thyme Lemonade Popsicles - Ice Cream SundayThis post was created in partnership with Crafted Honey. It’s been so hot! Every summer, without fail, my general appetite decreases, while cravings for all things fresh, crisp, light, and, most importantly, juicy go through the roof, and I know I’m not alone in this. Thankfully, summer produce is full of all the hydrating qualities we require, and that’s one example for why eating with the seasons is a graceful way to go through life. Mid-summer sun is finally warm enough to give blush and sweetness to all kinds of stone fruit, and peach harvest – the most luscious and anxiously awaited of the bunch – is finally sweeping across the Northern hemisphere. These peach, honey and thyme lemonade popsicles, with a bit of zing from ginger, have been in my beat-the-heat arsenal for many summers now – a dessert for the toastiest of days, requiring minimal effort. We are in the middle of renovations right now, and I’ve been taking old coats of paint off our stairs and railings, which has turned out to be much more involved than it sounds. Having one of these popsicles at the end of the day, once I dust off, has been very therapeutic. The lemonade can also be had in its original, un-frozen state, and is an incredibly refreshing, summery drink. When I got the chance to try Crafted Honey’s raw, small batch honey, I knew that its addition would take the flavor of these pops to the next level of sophistication, and it truly did. Crafted Honey is a husband and wife-run company out of North Carolina, with bee farms situated at the foothills of the Blue Ridge Mountains, and producing some of the most unique honey varieties I’ve ever tasted. I chose to use their Strawberry Henbit for these popsicles, made by honeybees that gather nectar from the both strawberry and henbit (plant belonging to the mint family) blossoms, making for a delicious and complex, berry-flavored and lightly colored honey that sings of summer. Crafted Honey has all the ideals one would want from a honey brand – the honey is pure, made with no additives and not over-heated, the hives are never chemically treated and always handled with bee welfare in mind – all practices we feel passionate about supporting. Today also happens to be the Crafted co-owner Erica’s birthday, so we are wishing her the happiest of days :) Read on for some weekend links and have a sweet Sunday. Como Como – just discovered Fernanda de la Puente’s fun health and wellness website Jonathan Safran Foer & Natalie Portman – loved reading this email exchange interview between the two, big fan of both Herb Infused Oil – a great idea for not letting your herbs go to waste, with an instructional video Escape to Bro-topia – about Foster Huntington’s newest project, a treehouse Valeda Beach Stull’s Instagram – love this photographer’s instagram, and enjoyed this interview with her about her process and moving Upstate from California The First Image Sent Back from Juno – gives me goosebumps 10 Rules for Students, Teachers and Life – by John Cage and Sister Corita Kent Blog Love – Peach and Rosemary Water, Farro Salad w/­­ Crispy Chickpeas and Sumac Vinaigrette, Slow Cooked Apple Tart Overnight Oats, Easy No-Bake Cookies This post was created in partnership with Crafted Honey, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. Peach, Honey and Thyme Lemonade Popsicles   Print Serves: 10 popsicles Ingredients 1 bunch thyme - divided 3 cups purified water about 1½-inch piece ginger - peeled and roughly chopped 3 large or 5 small ripe and sweet peaches - pitted, plus more whole slices for decoration 1 cup juice from about 5 organic lemons ¼ cup honey Instructions Soak wooden popsicle sticks in water for a few hours or overnight. Reserve a few sprigs of thyme for decoration and place the rest into a medium saucepan. Muddle with a wooden spoon to release oils. Add ⅔ of the ginger and smash it with the back of a spoon. Add water and bring to a boil over medium heat. Reduce heat to a simmer and let simmer for 1 minute. Remove from heat, cover and let cool to a room temperature. Combine peaches, remaining ginger, lemon juice and honey in a blender, blend until smooth. Strain puree through a fine mesh strainer over a pitcher or bowl. Pour the ginger and thyme-infused water through a strainer into the puree, discard cooked thyme and ginger. Stir to combine. Chill well and serve over ice as a lemonade or make popsicles. Fill the popsicles molds with the lemonade, ½ mold at a time. Add peach slices and thyme sprigs, if desired, then fill the rest, making sure to leave some room for expansion. Cover with the lid and insert soaked wooden sticks. Place into the freezer and let freeze completely. Briefly run molds under hot water before removing popsicles. 3.5.3208 You might also like... Curry Coconut Ice Cream Gingery Rutabaga and Pear Handpies Kaffir Lime Mango Ice-Cream Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday appeared first on Golubka Kitchen.

Italian Cheesecake Jars

May 13 2016 Green Kitchen Stories 

Italian Cheesecake Jars I asked Luise if this was too simple? It’s almost not a recipe, just a quick thing we have been making when we crave dessert but don’t feel like busting out any mixers or even turning on the oven. “What, too simple? That’s my favorite kind of recipe. Nothing can ever be too simple!” she told me. So here it is. A simple Italian twist on cheesecake, served in small jars or glasses. It features two of our favourite summer fruits on a bed of creamy lemon & vanilla mascarpone and the simplest raw crumble you’ll ever make. Even though we sometimes make it on regular weeknights, this is the most perfect thing to serve on a summer buffet table. It’s quick and effortless and looks really pretty in small jars or shot glasses. It’s easy to quadruple the recipe too, so you could make 30 jars in no-time. The crumble is simply made from mashed dates, roughly chopped almonds and a pinch of salt. Simple and crunchy. It also keeps well without going soggy. The mascarpone filling is deliciously decadent. It can be replaced with thick Greek yogurt for a lighter twist. It can also be made vegan by replacing the mascarpone with coconut yogurt or by making the cashew filling from our flower power cake. We let the fruit macerate in a squeeze of lemon and honey. It makes it even more flavourful and it also helps the fruit release liquid that will sip down the sides of the jar like a natural fruit syrup. This simple fruit salad is also really good on its own or on top of any breakfast bowl. Italian Cheesecake Jars Makes 8 small jars or 4 larger ones If making this ahead, we’d recommend only filling the jars with crumble and mascarpone, and keeping the fruit salad in a separate jar until right before serving. Strawberries and peaches are often heavily sprayed so choose organic if possible. 15 strawberries, rinsed and hulled 3 peaches, rinsed 1 lemon, washed 2 tbsp (unheated) runny honey or maple syrup 80 g /­­ 1/­­2 cup raw almonds 8 soft dates, stones removed 1 pinch sea salt 250 g mascarpone 1/­­2 tsp ground vanilla or pure vanilla extract  a small handful lemon balm or mint leaves Cut the fruit in smaller pieces and place in a bowl. Squeeze over 1/­­2 lemon and 1 tbsp honey, toss and let sit for 15 minutes. Roughly chop the almonds and mash the dates with a fork. Stir together and divide on the bottom of 8 small glasses or jars. Stir together mascarpone and vanilla, add zest and juice from the rest of the lemon together with 1 tbsp honey, stir until combined and then dollop it into the glasses on top of the date crumble. Add the marinated fruit right before serving them on the buffet table, top with lemon balm and decorate with flower petals, lavender or elderflowers. We have developed this recipe for ?hléns campaign Alla Länders Land which focuses on welcoming more food cultures to the Swedish summer table. 

10 Fresh Peach Recipes for Summer

August 7 2017 VegKitchen 

10 Fresh Peach Recipes for Summer Late July into August is when peaches taste as they should -- no more buying them hard as rocks and waiting for them to ripen into mush! Look for locally grown (and organic) peaches, if at all possible. They should have a little give when you press them. Aside from eating out of hand, consider some of these fresh peach recipes […] The post 10 Fresh Peach Recipes for Summer appeared first on VegKitchen.

Peach and Zucchini Smoothie

July 30 2017 Golubka Kitchen 

Peach and Zucchini Smoothie I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted. I can never pass one by and end up stocking up on the rejected fruit to freeze for smoothies. Since there’s an amazing abundance of peaches around right now, I’ve managed to collect quite a bit of them, sliced and bagged, in my freezer. They are great for making the most refreshing smoothies, but can also be easily defrosted for a crumble. In any case, it’s always a great idea to buy and freeze some overripe peaches :) Like seemingly everyone else in the (smoothie) world, I’ve been changing up my smoothie routine by using various frozen vegetables in place of banana, for a lower sugar start to the day. So far, I’ve had success with a mix of steamed and frozen cauliflower and sweet potato, as well as raw, frozen zucchini. Zucchini is especially lovely in combination with peaches, and I’ve been really liking the very minimal smoothie that we’re sharing here today. It’s nothing more than frozen zucchini, peaches, basil and a splash of vanilla, whirled with your liquid of choice. It’s barely sweet and very refreshing, but if you prefer your smoothies on the sweeter side, you can add any sweetener you like, or even a banana. Lots of great weekend links below. Enjoy your Sunday :) Kitty – Chloe Sevigny’s directorial debut is magical Bonsergent Studio – the most beautiful vintage online store based in Paris Alison Scrapulla – in love with this photographer’s work (the double exposures!) Shiso Delicious – a plant-based bento master, her Stories are also great Recipes at The Fullest – so many good ones + beautiful photos Clarisse Demory in Another Mag – we love her work, really excited to see this more in-depth profile about her approach Hormone-Balancing Helva Bars – into these A Simple Table – why don’t I have this cookbook yet? Vegan Ice Cream Enters A Golden Age – always great to hear, and if you want to try making vegan ice cream at home, we have a bunch of recipes here Peach and Zucchini Smoothie   Print Serves: 2 Ingredients 2 ripe, sweet peaches, plus more for garnish 1 medium zucchini handful of basil leaves splash of vanilla extract 1½-2 cups coconut water, water, almond milk or other liquid of choice bee pollen - for garnish (optional, not vegan) desiccated coconut - for garnish (optional) Instructions Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store. Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using. 3.5.3226 You might also like... Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Almond Milk and Almond Pulp Cookies Plant-Based Summer Meal Plan, Part 2 Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Zucchini Smoothie appeared first on Golubka Kitchen.

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

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

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.

Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms

September 7 2016 Golubka Kitchen 

Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms I’ve found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after the initial chopping, pretty much cooks itself. I’ve been needing for something like this to come along, since we’ve been having some very busy times around here. Going through house renovations, book edits and a third grader’s school homework all at the same time is no piece if cake, while food easily becomes that much needed escape from daily stress. There have been too many no-food-all-day-then-pizza-at-night days for me, and I knew it had to stop. It goes without saying, I’m very excited to share this lifesaver of a recipe with you today! I’ve been making lots of sweet skillet crumbles this summer, with any and all fruit I’d come across, from cherries and strawberries, to peaches and plums. It’s kind of the perfect lazy man’s dessert – so easy to prepare (chop, mix, bake) and very delicious. It’s really no wonder I’ve gotten hooked on whipping one up almost every week. This is where I got the curiosity to try out a savory crumble – what if the same breezy and flavorful preparation could be applied to vegetables? Well, turns out that it can, and it’s really good. For this particular savory crumble, I used the vegetables that are most abundant right now – zucchini, eggplant and tomatoes, with an addition of mushrooms for their meatiness and substance, and complete with warming curry spice. That being said, this recipe is highly customizable – use any vegetable in season (squash soon!), and any spice mix you prefer, keeping the crumble topping the same. After about an hour of slow-baking in the oven, you will have an amazingly comforting and nourishing meal. The leftovers are really tasty, too. Now you might be wondering what that beautiful wooden appliance gracing some of the photos is. Pleasant Hill Grain, a supplier of high-quality kitchen equipment, sent me one of their grain mills made by KoMo for grinding dry grains and beans, and I am in love! I wrote a lot about the advantages of freshly grinding your own flour in my book – it’s more affordable (whole grains are generally cheaper than flour), more nutritious, and so much more flavorful. It’s an especially great strategy for gluten-free baking, where a mix of various flours is often required. Before this mill, I did all my grinding in my high-speed Belndtec, but the way the KoMo mill is different and better for grinding flours is through its use of stones. Stone grinding is the most ancient form of pulverizing grain, and creates the most nutritious flour, simply because the flour never gets heated up too much while milling, allowing it to retain all the nutrition of the grains. KoMo also uses state of the art stones, made of a combination of corundum and ceramic, which basically never get worn down, and can produce very fine to coarse flour, based on your setting. I can genuinely say that fresh, stone-ground flour is absolutely the best, most flavorful flour you’ll ever cook with. Lastly, can we talk about the minimal design of this mill – is it not the most beautiful appliance you’ve ever seen? It’s designed in Germany and made in the Austrian Alps, and there’s not a single detail that doesn’t have function. The housing is made of Beechwood, and those meticulously crafted finger joints at the corners make me swoon. Once my kitchen is renovated, this guy will be on display, front and center. The most exciting news, though, is that we will be giving away one KoMo mill next week, so a hot tip – stick around for that :) Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms   Print Serves: 4-6 Ingredients for the vegetables 1-2 eggplants - cubed 2 zucchini - diced into thick half-rounds ½ lb crimini or baby bella mushrooms 3-5 tomatoes - roughly chopped 1 yellow onion - chopped 3-5 garlic cloves - sliced 1-2 tablespoons curry powder, preferably homemade (I use recipe from this book) sea salt and freshly ground black pepper - to taste 2 tablespoons vegetable oil (I used untoasted, unrefined pure sesame oil, a new discovery, excellent for cooking and oil pulling) or ghee for the crumble topping 1 cup old fashioned rolled oats ½ cup freshly ground barley, or cornmeal/­­polenta ½ cup ground almonds sea salt and freshly ground black pepper - to taste 1 teaspoon baking powder ¼ cup ghee or neutral coconut oil - cold and solid (I prefer using ghee for this recipe as it goes really well with the curry spice) ¼ cup unsweetened, cold almond milk or other plant milk Instructions Preheat oven to 375° F (190° C). Combine all the vegetables and mushrooms in a large bowl. Add curry powder, salt, pepper and oil and toss to coat. Transfer the mixture into a 10-inch cast iron pan and set aside. Combine oats, barley flour/­­cornmeal, almonds, salt, pepper and baking powder in the same bowl. Cut the cold ghee or coconut oil into pieces and add to the bowl. Use your hands to mix the ghee/­­oil into the dry ingredients thoroughly. Add milk and mix to incorporate. Scatter the topping over the vegetables in the skillet and place into the oven. Bake for 1 hour. Serve garnished with fresh herbs, if desired. Reheat leftovers in a pan over low medium heat. 3.5.3208 You might also like... 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A Summer of Ice Cream

September 3 2016 Golubka Kitchen 

A Summer of Ice Cream Somehow, we’ve reached the weekend that is considered by many to be the last hurrah of summer. It always goes by in a blink, and every year, the blink seems like the fastest one yet. Though very sentimental, I also can’t help but feel some excitement toward the cooler temperatures, fall produce and general coziness to come. At the beginning of this summer, we gave ourselves a challenge to come up with a new ice cream to post here every Sunday. We are happy to have fulfilled the plan, and the result consists of twelve original ice cream recipes that we are very proud of (+1 recipe from an author we love). Sometimes, I really love setting difficult-but-realistic goals for myself that I know will make me grow, whether personally or professionally – this one made me grow in both ways. Some weeks, it was definitely challenging to think up yet another frozen treat, but mostly, it was very rewarding and quite fun. I generally find myself having a more lighthearted approach, when it comes to ice cream recipe development, as opposed to the more serious savory recipes. The abundance of summer produce made the process of coming up with new flavors quite fluid, and I worked with what was available. Below, a round up of our summer of ice cream. It’s neat to see it all lined up chronologically, starting with rhubarb in the early summer, followed by strawberries, peaches, very light sorbets for the hottest of days, tropical milkshakes, and my youngest daughter’s birthday cake. We are currently brainstorming ideas for a similar weekend series to run during the colder months of the year, and would love to hear from you on what kind of recipes you’d like to see (snacks? sandwiches? soups? It doesn’t have to start with an S!). Have a lovely weekend :) Rose and Rhubarb Frozen Yogurt – Frozen yogurt is one of the easiest frozen treats to make, especially if you have an ice cream maker. All it takes is some good yogurt, whatever secondary ingredients you choose for flavor, and a quick whirl in the machine. Ive always found rose flavor to be very invigorating, and combined with the subtle tartness of the rhubarb and creamy tanginess of the yogurt, this is dessert and aromatherapy all in one bowl. Emma’s Strawberry Thai Basil Sorbet – Aside from eating them just as they are, nothing showcases seasonal fresh berries more than homemade sorbet. This one is from Emmas beautiful cookbook, My Darling Lemon Thyme - Recipes from My Real Food Kitchen. One of the things I adore about Emmas cooking style is her love of fresh herbs. Just like her, I often include herbs in sweet dishes, its a little trick to turn many ordinary desserts into a completely unique and memorable treat. The inclusion of Thai basil in this recipe is genius and makes this creamy sorbet even more refreshing, aromatic and summery. Its also hard to believe that this intense crimson colour comes just from strawberries - a real show stopper. Lavender Ice Cream with Chocolate Tahini Bits – My go-to vegan lavender ice cream recipe with the addition of rich and decadent chocolate-tahini bits. It has a creamy, luxurious texture, which combines so well with the refreshing flavors of lavender and chewy, bittersweet pieces of chocolate. Chamomile Honey-Lemon Ice Cream – Chamomile, honey and lemon are flavors that seem to have been made for one another. In this ice cream, they unite into a subtle taste that I can only describe as soothing, steadying and balancing. Theres that unmistakably floral quality from the chamomile, sweetness from the honey, a sour citrus note from the lemon, all combined in a cooling and smooth ice cream. Green Smoothie Pops – A green smoothie on a stick that can be easily eaten for breakfast on a very hot day, or as an extra nutritious dessert, on any day. Papaya Lime Sundae – Papaya always pairs amazingly well with lime - both are tropical in flavor, and lime gives creamy and mild papaya just the right hint of brightness and zing. Presented here as a very refreshing version of a sundae, with delicious and healthful add-ins - desiccated coconut, cacao nibs (which we sprinkle on everything sweet in this house), and a drizzle of Lady Date pure date syrup. Pi?a Colada Milkshake – A recreation of my favorite beachside cocktail in non-alcoholic, vegan milkshake form. Peach, Honey and Thyme Lemonade Popsicles – These lemonade popsicles, with a bit of zing from ginger, have been in my beat-the-heat arsenal for many summers now - a dessert for the toastiest of days, requiring minimal effort. The lemonade can also be had in its original, un-frozen state, and is an incredibly refreshing, summery drink. Tahini Ice Cream Bars with Miso and Caramel and Chocolate – These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor. Superfood ‘Cherry Garcia’ Pops with a Chocolate Core –  A recreation of my favorite Ben & Jerrys ice cream flavor, made vegan and nutritious with the addition of a few energizing superfoods, and complete with a decadent chocolate core. Mint and Chocolate Milkshake with Aquafaba Whipped Cream – A classic ice cream flavor in milkshake form. Its creamy, with little hard specs of cacao nibs, invigorating with the addition of fresh mint, and topped with a chickpea-based vegan whipped cream. Pistachio and Raspberry Fields Ice Cream Cake – Paloma’s birthday cake, named for her obsession with the Beatles. Pistachio and raspberry complement each other perfectly here, the pistachio flavor being nutty and earthy, while the raspberry becomes its perfect, juicy and fruity pair. The cacao buckwheat crust adds just the right hint of chocolate and crunch to the mix. Berry Creamsicles with White Chocolate Drizzle – These beauties are a breeze to make, requiring no ice cream maker, and are colored lilac with all of summers sweetest, sun-ripened berries. The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you dont want to bother with the drizzle. The post A Summer of Ice Cream appeared first on Golubka Kitchen.

Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway)

August 31 2016 Golubka Kitchen 

Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway) Hey friends, this is Masha. I usually do the photos and editing around here, but I am now venturing into doing some full posts as well. Today I’m excited to share some photos I took this past weekend in magical Woodstock, NY and its surrounding areas, along with a dish my boyfriend and I cooked there from Kristin Donnely’s beautiful new cookbook, Modern Potluck. True to its title, the book offers plenty of original, make-ahead recipes for gatherings, where contribution in the form of food is encouraged, along with useful potluck prep tips. Despite this wonderful theme, however, the recipes are very appealing to make and eat at home just as well. The book is not vegan or vegetarian (perfect for omnivores), but offers plenty of vegetarian, vegan, dairy-free and gluten-free options. Some of the recipes that caught our eye include Potato Salad with Fennel and Pickly Things, Miso and Molasses Baked Beans, Samosa-Filling Stuffed Poblanos, Vegetarian Borscht Salad, and Vegan Caprese Salad. All the photography is done by Yossi, who is one of our favorite food photographers in this whole wide world. We are giving away a copy of the book too, so read on for the giveaway details. I live in NYC, and my man and I have been thinking about getting away from the city to explore Upstate New York for a while. We finally got it together on one of the last weekends of summer and had the most incredible time. Woodstock exceeded all my expectations – I knew it would be nice, but didn’t expect it to be as breathtaking as it was, and now I daydream about one day moving there. The whole town seems to be woven into the woods, and this time of year, the forest is thick with green leaves and sweet summer air, accompanied by bird and cricket songs, scurrying chipmunks, and majestic deer. At night, it’s dark enough to see the Milky Way, of which we are very deprived in the city. We rented this Airbnb – a cottage built by the owner, an artist, and secluded in the woods, right off his main property. The place was amazing, from the layout and tree-filtered light streaming through the windows all day, to all the well-considered, hand-crafted details. The kitchen was very well equipped for all the cooking we did, and there is an outside grill, as well as a fire pit. It’s technically in the town of Saugerties, but very close to the main stretch in Woodstock, The Big Deep and Opus 40. Big Deep  A popular swimming hole in the area. You leave your car in an unpaved parking lot in the woods and follow a short trail to the water. We were there right around golden hour and I felt like I was in a fairy tale – the water was clear and refreshing, with sunrays streaming through the surrounding tall trees. As we witnessed, it can get crowded at the immediate entrance off the trail, but if you walk away from the main area a bit, you can find plenty of quieter, semi-private spots for taking a dip. Opus 40 A huge environmental sculpture, built by sculptor Harvey Fite over the course of 37 years in an abandoned bluestone quarry. Fite originally planned out the space as an outdoor sculpture gallery, and had a 40 year plan for finishing it, but died on the 37th year of completion. The structure is composed of curving steps, levels, passageways and water pools, and the entire thing is built without cement, inspired by ancient Mayan building techniques, and using old quarrymen’s tools. Everything about Opus 40 is incredibly impressive, and the whole time, I felt like I was walking around an alien-built playground. It’s also a great spot for eating lunch – there are plenty of places to sit down and enjoy the view. Kaaterskill Falls A 260 ft waterfall, one of the highest in New York. We overheard someone talking about it at a cafe and decided to check it out, and so glad we did. It’s a drive away from Woodstock, around 20 minutes, up a serpentine road and into the Catskills. The amazing thing about this waterfall is that there are trails leading to both the crest of the waterfall, where it first begins to drop, and the bottom, where it makes a nicely-sized pool, and you can swim in both places. As in, you can stand under a waterfall (!) and you can swim in river pools, in water which will be dropping hundreds of feet after it brushes past you. Insane. This was the last thing we did before heading back to the city, and it was the perfect closing to our trip. Some food-related places we liked: Kingston Farmer’s Market There are plenty of farmers markets in the area, but we only got to try out this one. A very nice, medium-sized farmer’s market with a good number of produce stands. The August produce was absolutely beautiful – heirloom tomatoes the size of a baby’s head, jewel-colored eggplants, ground cherries, peaches, shiso leaf (!), purslane, etc, etc. Open Saturdays 9am-2pm. Bread Alone We buy this company’s bread in NYC and were interested in visiting one of their home stores, since the company originated in the Catskills. This location sells many different varieties of their bread, a ton of pastries, coffee (Irving Farm) and sandwiches. Good for breakfast and lunch. Shindig Good burgers (they do have a brown rice and beet veggie burger for the veggie-inclined) and sandwiches (veggie melt), but I liked the watermelon gazpacho special I got the most. The cocktails are also fun, generously sized, and unique – their booze of choice seems to be soju and sake. Provisions Went here for lunch. A modern deli that bakes its own bread, pickles their own veggies and uses local produce. Lots of interesting sandwich options and a few salads. Sunflower Natural Foods Market A very well stocked local health food store. Fruition Chocolate  A local bean to bar chocolate company that offers a variety of chocolate bars for all tastes. They even sell a 100% cacao bar! Vinnie’s Farm Market A crazy place we stopped at on the way back from Kaaterskill Falls. A family-owned produce stand and store with a TON of homemade canned goods, from pickles to jams to hot pepper spreads, pastries and bread, homemade butter, farm eggs and milk. The amount of product they have is almost overwhelming, and the whole place feels like a step back in time. Since the cottage we rented was so cozy, we had no problem staying in for dinner and cooking with all the amazing produce we got at the farmer’s market. I’d been flipping through Modern Potluck the week prior, and was really attracted to the cover recipe for Spice-Roasted Carrots Over Lentils, which seemed perfectly simple, and like a good accompaniment to the grilled pizza we were planning on making in Woodstock. We loved the dish, it was a breeze to make and had all the elements I love in a side dish – substance from lentils and carrots, sweetness from dates, complexity from the spices and a fresh finish from the herbs. I imagine that bringing a platter of these lentils to a potluck would definitely earn you a status of a famous cook among your friends. Giveaway: For a chance to win a copy of Modern Potluck, leave a comment with your favorite potluck dish and a working email until Wednesday, September 7th, 2016. Spice-Roasted Carrots with Lentils from Modern Potluck   Print Serves: 8-16 Ingredients for the carrots 3 pounds real baby carrots or other small carrots - scrubbed if organic, peeled if not 3 tablespoons extra-virgin olive oil 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon ground cumin salt and freshly ground black pepper ½ cup tender fresh herb leaves - cilantro/­­dill/­­tarragon/­­mint/­­basil - roughly chopped, plus more for garnish ¼ cup finely sliced pitted medjool dates, dried figs or prunes for the lentils 1 pound dried black beluga or french green lentils salt and freshly ground black pepper ¼ cup extra-virgin olive oil 1 large onion - quartered lengthwise, peeled and thinly sliced crosswise 1 tablespoon minced garlic (about 2 large cloves) 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon ground cinnamon 3 tablespoons fresh lemon juice 1 cup fresh cilantro leaves - roughly chopped plain yogurt or cashew cream for serving (optional) Instructions prepare the carrots Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. In a large bowl, toss the carrots with olive oil, coriander, paprika and cumin, and season generously with salt and pepper. Spread the carrots out on the baking sheets. Roast, rotating the baking sheets halfway through and shaking the carrots, for 20 to 30 minutes, until the carrots are nicely browned and tender. Let the carrots cool slightly, then transfer to a large bowl and toss with the herbs and dates. prepare the lentils In a medium saucepan, cover the lentils with water by 2 inches and bring to a boil. Simmer over medium heat until tender, 20 to 25 minutes. Drain the lentils, reserving ½ cup of the cooking liquid and season with salt. In a deep skillet, heat the olive oil over medium heat. Add the onion and season generously with salt. Cook, stirring frequently until lightly browned, about 15 minutes. Add the garlic, coriander, cumin, and cinnamon, and cook until fragrant, about 1 minute. Add the lentils and reserved cooking liquid, and cook until heated through, 2 to 3 minutes. Stir in the lemon juice and the cilantro. Arrange the lentils on a platter and top with the carrots. Garnish with more herb leaves and dollops of yogurt/­­cashew cream and serve warm or at room temperature. potluck prep The lentils and roasted carrots, without the herbs and dates, can be refrigerated separately, overnight; bring to room temperature before serving. Bring the dish to the potluck already assembled with the vegetables on top of the lentils, then garnish with yogurt/­­cashew cream and herbs just before serving. Notes I halved the recipe for two people, but giving you a whole one here as per the book. 3.5.3208 You might also like... Market Berry Salad and a New York Weekend Pineapple and Mango Tart Raw Zucchini Spaghetti with Marinara Sauce Summer Market Salad .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway) appeared first on Golubka Kitchen.

Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn

August 3 2016 Golubka Kitchen 

Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn A bit on the state of things around here - The kitchen renovations have been put off until October, and all I can say is that I’m very relieved. I knew that gutting the kitchen right after submitting the cookbook manuscript would be chaotic, but when it actually came down to it, I felt even more unprepared and exhausted than I ever expected. Not to mention, I still have a list of recipes to perfect for the book, which requires a fully working kitchen. Thankfully, our contractor – the only good one we could find after months of meetings and unreturned calls (because sometimes people in Florida are too chill) – is booked up two months in advance. A blessing in disguise, if I ever saw one. Among other things, I’m finding it painfully difficult to choose tile for the kitchen floor (Moroccan? Spanish? Mosaic? Forget the tile and do hard-wood?) and I’m really welcoming this extra time for making a decision. I am still working on the staircase leading up to the kitchen, and if you follow us on snapchat (golubkakitchen), you’ve likely seen some snaps of that whole process. The stairs were covered in bad carpet by previous owners, and finally stripping off that dust magnet of a surface felt great. Re-finishing the wooden stairs underneath, however was a huge pain, and re-awakened my carpal tunnel, which started when I was working in the dental field. But at least the stairs are looking great. Paloma goes back to school mid-August and turns eight around the same time too. We’re looking for a Beatles-related present (girl has serious Beatlemania), and the birthday cake will be an ice cream cake, which I will hopefully share here one of the coming Sundays. I recently promised to do more salad posts, and since we are getting into the hottest part of the summer, salads are the key item at any given meal around these parts. And this Caesar, you guys! I’ve already made it several times since coming up with the entirely vegan Caesar dressing. The dressing is everything you want your salad leaves drenched in (and you will want to drench with this one, not just drizzle) – it’s garlicky, creamy and incredibly savory. I aimed for a salad that can be eaten as a main course, and besides the addition of protein-rich beans in the dressing, there are crispy, golden tempeh ‘croutons’ that will fill you up nicely. Grilled peaches and corn contribute perfect little pockets of juice and sweetness here, and Laura’s pine nut parm is optional but very addictive. This Caesar is also easily adaptable to other seasons – instead of the peaches and corn, include roasted squash in the fall/­­winter, asparagus/­­peas in the spring, etc., etc. It’s August! Take it easy and enjoy this last stretch of summer, perhaps even with some hearty Caesar in tow ;) Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn   Print Serves: 6 Ingredients for the Caesar dressing 1 cup cooked white beans, plus cooking liquid/­­liquid from can to achieve desired dressing consistency 2 tablespoons freshly squeezed lemon juice ½ tablespoon Dijon mustard ½ tablespoon vegan Worcestershire sauce 1 teaspoon capers ½ teaspoon maple syrup ¼ teaspoon sriracha 1 garlic clove sea salt - to taste freshly ground black pepper - to taste 2 tablespoons olive oil for the salad 4-6 corn ears 2 tablespoons neutral coconut oil - divided freshly ground black pepper - to taste 3-6 ripe, sweet peaches - cut in half 1 package tempeh - cubed 1 medium bunch kale - stems removed, leaves cut into bite-sized pieces ½ tablespoon olive oil sea salt - to taste 1 small head Romaine lettuce - torn into bite-size pieces pine nut Parmesan - optional Instructions to make the dressing Combine all the ingredients, with the exception of the cooking liquid and olive oil in an upright blender. Blend until smooth, adding in cooking liquid as needed to achieve the desired creamy salad dressing consistency. Add olive oil with the motor still running. to make the salad Rub corn ears with 1 tablespon coconut oil, salt and black pepper and grill on an outdoor grill or under the broiler, watching and rotating the corn, until charred in places. Let cool slightly and cut kernels off the ears, set aside. Grill peaches on an outdoor grill or under the broiler until charred. Let cool and slice into wedges. Set aside. Warm the remaining 1 tablespoon of coconut oil in a medium pan. Add tempeh cubes, sprinkle with salt and fry until golden and crispy. Set aside. Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted. Add in torn Romaine lettuce. Pour the dressing over the greens and toss to coat. Distribute between bowls or plates, top with corn kernels, peach slices, tempeh croutons and sprinkle with pine nut Parmesan, if using. 3.5.3208 You might also like... 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Perfectly Packable, No Cook Picnics: Featuring Artichoke Panzanella

July 18 2016 Meatless Monday 

  Whether youre headed for the beach or your own backyard, packing the perfect picnic foods can make the difference between a seriously fun day and a soggy one! Just in time from our No Cook Summer Recipe video series is Artichoke Panzanella in a Jar, a juicy layering of fresh vegetables, oil, basil, garlic, and day-old bread that marinates in your own ready-to-travel Mason jar. Watch our how-to video to see how easy it is to make! Other tips for packable treats thatll survive the heat: Finger foods like fresh cucumber slices, radishes, and snap peas are great for healthy snacking. Cut veggies like baby carrots and broccoli go great with our Spicy Sesame Hummus. For a main dish that travels well, check out our how-to video for Chickpea Salad Niçoise Sandwiches. And for easy desserts, indulge in juicy fruits that pack well like peaches, plums, cherries, and grapes. Use sealable containers to avoid leakage, and dont forget utensils, napkins, paper towels, and even garbage bags. This summer keep everything fresh and cool. Besides stuffing your cooler or picnic basket with ice packs, toss in some pre-frozen bottles of water and youll be able to enjoy cool liquids all day long. Just remember to throw out perishables if the ice has been melted for more than two hours. Get ready for next weeks Pad Thai Zoodle Salad, chock full of fresh spiralized veggies dressed with a delicious, light dressing! The post Perfectly Packable, No Cook Picnics: Featuring Artichoke Panzanella appeared first on Meatless Monday.

Grill the Unusual! Vegetables and Fruits Perfect for Charring

May 30 2016 Meatless Monday 

Grill the Unusual! Vegetables and Fruits Perfect for CharringSweep that meat off your grill! This summer, farmers markets are bursting with fresh, colorful fruits and vegetables that are perfect for grilling at your Memorial Day blast. But dont reach for the normal culprits. This holiday sear up some off-road options like charred romaine or grilled kale; they’ll make excellent salad starters. All youll need is a simple oil-based dressing. Or, try grilling up some fresh cucumbers; theyll remain just as crunchy as they are fresh, but perhaps a bit denser. Or, try charred avocados--a delicious standout either alone or with fillings. Sure, you can always grill up old fruit standards like peaches, but why not go nouveau with our recipe for grilled grapes? And for a real Summer crowd-pleaser, char up our delicious watermelon salsa! Avocado. Sear some tracks in this baby! Start with large ripe Haas avocados, cut in half and remove seeds. With a spoon drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut side down on grill over hot coals and grill 2-3 minutes. Salt and pepper to taste. Fill with chopped veggies or salsa (see our Watermelon Salsa below). Artichoke. A smoky alternative to steamed. Steam and cook artichoke the day before, until fully tender, but not overly soft. (Cool on rack or prepare the day before and cool in fridge, covered.) When ready, prepare grill for direct, high heat. Brush artichoke with herb-infused oil, sprinkle with salt and pepper, then place halves cut side down on the grates. Cover and grill for 5-10 minutes, until char mark appear on cut side. Romaine lettuce. Versatile for salads or as sandwich filler. Wash and cut romaine halves. Start with medium-hot fire in a charcoal grill, or heat on gas grill to medium-high. Place halves cut side down on grill, and cook about 4 minutes, turning once, until charred and slightly wilted. Transfer lettuce cut side up to a serving platter, and season with salt and pepper; drizzle with balsamic vinaigrette. Red, orange, and/­­or yellow peppers. Make a tri-color array. Prepare outdoor grill for covered direct grilling on medium. Cut each pepper lengthwise into quarters; discard stems and seeds. In medium bowl, toss peppers with oil, 1/­­2 teaspoon salt, and 1/­­4 teaspoon coarsely ground black pepper. Place peppers, skin side up, on hot grill rack. Cover grill and cook peppers 4-5 minutes or until beginning to soften. Turn peppers over; cover and cook 3-4 minutes longer or until slightly charred. When done, return to same bowl. Add parsley and toss to coat. Add to salads, or eat as a side dish tossed with onions and chickpeas. Cucumbers. Still crispy, but with a dense bite. Slice English (seedless) cucumbers lengthwise in half, scoop out centers, then cut into spears. Place on a plate and sprinkle with salt; let stand for 10 minutes. Rinse, drain, and pat dry, then toss with a bit of olive oil, and salt and pepper to taste. Grill the spears, alongside a green onion or two, over medium heat about 2 minutes per side. Toss with rice vinegar, sliced green onions, thinly sliced red or green jalape?o, and a drizzle of toasted sesame oil. Top with sesame seeds. Grilled Kale. Crisp, smoky, and addictively delicious. Remove stems, leaving large leaves. In a large bowl, toss leaves with 2 Tbs. olive oil. Season with salt and pepper. Using tongs, place leaves on grill, cover, and cook until bottom sides are lightly charred, about 2 minutes. Flip leaves, cover grill, and cook until other side is lightly charred, about 1 minute longer. Remove kale from grill and set aside to cool. Add feta cheese crumbles or pine nuts, if desired Portobello Mushrooms. Plush and filling--a delicious alternative to meat. Wash, remove the stems, then brush with 1 tsp. oil. Grill 15 minutes per side. Eat alone or use as sandwich filler. Grapes. Healthy alternative to traditional sides. Prepare outdoor grills for covered, direct grilling on medium. Wash, then place grapes, broken into clusters (for ease of handling) on hot grill grate. Cover grill and cook 4-5 minutes until grapes begin to char and soften, turning occasionally. Watermelon. Bring out the hidden caramel flavor. For Watermelon Salsa, brush wedges (keep rind on for easier handling) with olive oil and season with salt and pepper. Grill over medium heat, about 2 minutes per side, until grill marks appear. Cut off and discard rinds, then dice into small pieces. Toss gently with minced red onion, some fresh lime juice, finely chopped mint, and a pinch of cayenne. Serve, topped with crumbled feta cheese, if desired, with pita chips. The post Grill the Unusual! Vegetables and Fruits Perfect for Charring appeared first on Meatless Monday.

Vegetarian Bouillabaisse

January 28 2016 Green Kitchen Stories 

Vegetarian Bouillabaisse We did a little survey on instagram a few days ago where we asked what type of recipes you would like to see more of here on the blog. Lots of fun and creative suggestions popped up. The sum of it was pretty clear though. There seem to be a never-ending need for Quick Family Dinners, Budget Recipes, Healthy Breakfasts and more Vegan dishes. We will certainly take these topics in mind for future updates. If you have more suggestions, go ahead and leave a comment below. To kick things off we have looked at what we have done in the past years and have chosen 3 of our favourite recipes in each category. If you haven’t tried these recipes already, they might be a good starting point. Quick Family Dinners - Filled Spinach Crepes - Summer Pasta with Smashed Tomatoes   - Fresh Pea & Mint Soup Budget - Shakshuka - Mung Bean Stew - Carrot, Tomato & Coconut Soup Healthy Breakfasts - 3 x Breakfast Oatmeals - Chia Parfait & Apple Crunch - Raw Buckwheat Porridge De Luxe Vegan Dinners - Roasted Cauliflower Salad with Dates and Almonds - The No Recipe Curry - Sweet Potato, Carrot & Red Lentil Soup Savoury Snacks also seem to be a thing that we need to make more of so that will come up soon. Today’s recipe is a vegetarian version of the French fish stew Bouillabaisse and ironically it doesn’t seem to be even close to the topics that you are asking to see more of. It is not super quick, more like an hour or so. Saffron and white wine are on the ingredient list, so not a budget recipe (although all other ingredients are quite cheap). And to be honest, the kids didn’t like it very much. Elsa picked out the carrots, parsnip and the white beans and left the rest untouched! It is vegan though, if you skip the aioli. But if we look past the fact that this apparently is an entirely unwanted recipe from your side, we do have some good news: You are going to love it anyway! And so will the guests that you invite over for a vegetarian dinner this weekend. You see, this French stew is filled with flavour from white wine, fennel, garlic and saffron, sweetness from the slow cooked tomatoes, carrots and parsnips, and it gets a mild taste of the ocean from a sheet of nori algae (the ones you use for rolling sushi). We like to keep the vegetables chunky to replace the fish and seafood. We also roast fennel slices for a fancier presentation. Our idea was that they would look like two prawns in the middle of the plate, but, ehm, I don’t know, they just look like roasted fennel to me. They do taste good, almost crusty on the outside and soft and buttery on the inside. We serve it with homemade aioli but you can also use store-bought, to save time (or simply mix mayonnaise with garlic). If anyone is reading this from Marseille, we are sorry if we have insulted your traditional recipe. I am sure we have made a bunch of wrongdoings (for example excluding the main ingredient), but we did it with good intentions and love in our hearts. Vegetarian Bouillabaisse Serves 4-6 This takes around one hour to make. You can skip the roasted fennel on top if you are in a hurry and don’t care about fancy presentations. If you prepare it in the morning, it will taste even more flavourful when you serve it in the evening (or the day after). And if you are making it for kids, you can replace the wine with more vegetable stock. 2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml /­­ 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g /­­ 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans To serve 1 fennel bulb fresh thyme and dill zest from 1/­­2 orange (optional) 4 pieces of sourdough bread Aioli 2 egg yolks* 1 tbsp lemon juice or vinegar (+ more for seasoning) 125 ml /­­ 1/­­2 cup cold-pressed olive oil (choose a quality oil, stored in glass bottles) 125 ml /­­ 1/­­2 cup cold pressed rapeseed oil (choose a quality oil, stored in glass bottles) 2 cloves garlic, finely chopped or grated sea salt and pepper, to taste  Place a large sauce pan on medium heat. Melt butter or coconut oil and then add fennel seeds and anise seeds, onions and garlic. Sauté for a couple of minutes or until the onions have softened. Add carrots, parsnips and the chopped fennel and after a couple of minutes the white wine. Let simmer for five minutes and then add potatoes, tomatoes, vegetable stock, saffron, nori and thyme. Give it a good stir and then leave to simmer for 45 minutes. Meanwhile, set the oven to 435°F/­­225°C. Slice the remaining fennel in thick pieces lengthwise, drizzle with oil and salt and place on a baking sheet. Bake for 20 minutes or until soft and slightly burnt at the edges. When the cooked vegetables are soft and the stew tastes flavourful, add beans and let simmer for a few more minutes before serving. Making Aioli: Making Aioli: Whisk egg yolks* and lemon juice (or vinegar) in metal bowl to blend well. Whisking constantly (by hand with a balloon whisk) while drizzling in the oil very slowly, 1 teaspoonful at a time, until sauce is thickened. Stir in finely chopped garlic and season the aioli with lemon juice, salt and pepper. Serve the soup in wide bowls, top with roasted fennel, dill, a dollop of aioli, orange zest and a piece of sourdough bread. *Raw egg is not recommended for infants, elderly, pregnant women or people with weakened immune systems. Be sure to use pasteurized egg yolk instead.


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