pepper - vegetarian recipes

pepper vegetarian recipes

Weekday Cauliflower Dal

November 15 2018 Green Kitchen Stories 

Weekday Cauliflower DalWe had a little vote on instagram the other day, asking which recipe we should post on here next. I was absolutely convinced that these Peanut Butter & Jam Chocolate Cups would be the winner. But there was instead a surprisingly large majority asking for a cauliflower dal. I suppose most of you just want to cozy up with warm food that hugs the belly right now. And that is exactly what this is. A belly hugger and a particularly simple recipe that doesn’t require any fresh herbs or unusual ingredients. Just a handful of pantry staples and a little trick for a flavor packed topping. We’ll teach you more about the recipe and the topping in a bit. But before we do that, we wanted to show you this video that we made. It is part of a new mini series that we are doing on on youtube where we travel around Sweden to source local ingredients and cook with friends. In this episode we took the train to the west coast to pick apples with Linda Lomelino and then she bakes a classic Swedish Apple Cake. Fun times! Luise was quite nervous about releasing this because she speaks in front of the camera more than she has done before, so please give her a little extra love. We have two more episodes coming before this year ends. Back to the dal. If you are not familiar with the name, it is essentially an Indian Lentil Soup. We have been sharing a few different dal recipes on here and in our books and this is a mix of them all. It is not our fanciest version but instead something that you can make on any given weekday. A dal is one of those recipes that you learn once and then know and cook for the rest of your life. I promise. I have been making varieties of this soup since I moved to my first apartment and learned how to cook. All ingredients are easy to find and can basically go into the sauce pan at the same time. If there is one thing that you should give a little extra attention, it is to use a good curry spice blend. The use of spices can vary in curries, we particularly love a version that includes ground fenugreek. But you can use any curry mix that you like. If you have some mustard seeds, coriander seeds and/­­or cardamom seeds in your spice cabinet, you can grind them into your curry blend to boost it with extra flavor. Because freshly grounds seeds/­­spices always taste more. The trick When we were on Sri Lanka a couple of years ago, we learned a dal trick from a local woman. After having cooked lentils and spices into a pretty good dal, she put another pan on high heat, added ghee and more spices to it and, when super fragrant, she stirred them into the soup. Adding those warm spices and butter last minute just boosted the soup and made it insanely flavorful. For this recipe we use a similar method for garlic and mustard seeds that we then wilt down spinach into. You can stir down the spinach into the dal, but we instead serve it as a topping (because our kids prefer it without the spinach). We normally add toasted pumpkin seeds on top as well but didn’t have any at home this time. Weekday Cauliflower Dal  Serves 4 Notes: You can either serve the soup chunky or mix it smooth with a hand blender. Our favorite way is to just give it a super quick whizz with the blender to make it a little creamier and yet keeping texture from the cauliflower and potatoes. If you want it a little sweeter and creamier, you can replace 400 ml /­­ 14 oz of the water/­­stock with a tin of coconut milk. We don’t add chili to it because of our kids but that can obviously also go in along with the curry. 3 tbsp coconut oil or butter/­­ghee 1 onion 2 cloves garlic 1 tbsp ground curry spice blend 1/­­2 tbsp mixed mustard seeds, coriander seeds and cardamom seeds (or just add 1/­­2 tbsp extra ground curry) 1 large chunk (5 cm /­­ 2 inches) fresh ginger 1 cauliflower (approx 500 g /­­ 1/­­2 lb) 3 potatoes, coarsely diced 200 g /­­ 1 cup red lentils 2 soft dates, pitted and mashed 1 litre /­­ 4 cups water or vegetable stock 1 tsp apple cider vinegar   Garlicky spinach 2 tbsp coconut oil 2 tsp mustard seeds 2 garlic cloves, finely sliced 2-3 handfuls spinach   Tomato salad 10 cherry tomatoes 2 tsp olive oil 1 tsp apple cider vinegar salt & pepper Make the Cauliflower Dal: Heat coconut oil, onion and garlic in a large saucepan on low/­­medium heat. Add the curry, grind the extra spices in a mortar and add those as well (or just add more curry). Stir constantly with a wooden spoon until it smells fragrant, but be careful so the spices do not burn. If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm /­­ 1/­­2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. Let simmer for 30 minutes or until the lentils are starting to dissolve and the cauliflower florets are tender. Stir carefully (if you want the cauliflower florets to stay intact) a few times. Add apple cider vinegar and salt to taste. Give the soup 2-3 pulses with a hand blender (if you like, see note above). Serve in bowls with a dollop of yogurt (coconut yogurt or regular yogurt) and top with garlicky spinach and tomato salad. Make the Garlicky Spinach: Heat coconut oil in a skillet. Sauté mustard seeds and garlic on low/­­medium heat until golden and fragrant. Add spinach and turn off the heat. Stir until wilted. Ready for serving. Make the Tomato Salad: Cut the tomatoes in halves and place in a bowl. Add olive oil, vinegar salt and pepper and toss to combine. Serve on top of the dal for a fresh zing of flavor.

Japanese Vegetable Curry

November 13 2018 Robin Robertson's Global Vegan Kitchen 

Japanese Vegetable CurryMilder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This Japanese Vegetable Curry from One-Dish Vegan cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. Japanese Vegetable Curry Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. - 2 teaspoons olive oil or 1/­­4 cup (60 ml) water - 1 large yellow onion, chopped - 2 carrots, peeled and cut into 1/­­4 -inch (6 mm) thick slices - 1 1/­­2 to 2 tablespoons (9 to 13 g) yellow curry powder - 1 1/­­2 tablespoons (24 g) tomato paste - 1 tablespoon (15 ml) wheat-free tamari - 1 to 2 teaspoons agave nectar -  1/­­4 teaspoon cayenne pepper, optional - 1/­­3 cup (82 g) applesauce - 3 cups (700 ml) vegetable broth - 1 large rurusset potato, peeled and cut into 1-inch (2.5 cm) dice - Salt and freshly ground black pepper - 1 tablespoon (16 g) mellow miso paste - 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced -  3/­­4 cup (113 g) fresh or (98 g) thawed frozen peas - Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes. - Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed. - Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission.   The post Japanese Vegetable Curry appeared first on Robin Robertson.

Yellow Split Pea Coconut Breakfast Porridge

November 12 2018 Meatless Monday 

Pulses are eaten for breakfast in many cultures around the world, but its rare to see peas on a breakfast menu in the U.S. This recipe will change that! Savory split yellow peas are paired with rich coconut milk for a satisfying porridge that makes for a great way to start your day. This recipe comes to us from our friends at USA Pulses. Serves 5 - 1 teaspoon mustard seeds (optional) - 1 white or yellow onion, diced - 2 large or 4 small carrots, peeled and diced - 2 teaspoons grated or minced ginger (or 1/­­2 teaspoon ground ginger) - 1 teaspoon turmeric - 1/­­2 teaspoon cumin - 1/­­2 teaspoon coriander - 1/­­2 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1 1/­­2 cups yellow split peas - 4 cups water - 1/­­2 cup coconut milk (canned, not boxed) - 1 tablespoon lime juice   Heat the coconut oil in a Dutch oven or a medium sized pot over medium high heat. Add the mustard seeds, if using, and allow them to cook until they start to pop. Stir in the onion and carrots. Saute the vegetables for 8-10 minutes, or until they’re very soft and the onions are clear, adding a tablespoon or two of water if the vegetables start to stick. Stir in the ginger, turmeric, cumin, coriander, salt, and pepper. Add the split peas and water and bring the mixture to a boil. Reduce the heat to a simmer and cover. Cook for 35-40 minutes, or until the split peas are tender. Check the split peas a few times to stir them and make sure they’re not sticking to the bottom of the pot; if they’re very thick, stir in a half cup of water. Once the split peas are very tender, stir in the coconut milk and lime juice. Check seasoning and adjust salt, pepper, lime juice, and turmeric to taste. Serve with rice and toppings of choice. Leftover porridge will keep for up to 6 days in an airtight container in the fridge. The post Yellow Split Pea Coconut Breakfast Porridge appeared first on Meatless Monday.

Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

November 12 2018 Meatless Monday 

Rather than traditional buns, these sloppy joes are served with spaghetti squash for a plant-based twist. And this hearty meatless meal is super simple to prepare - just toss protein-packed green lentils along with everything else in a slow cooker and turn it on! This recipe comes to us from our friends at USA Pulses. Serves 4 - 1 1/­­4 cups uncooked green lentils, rinsed and drained - 1 white onion, finely diced - 1 red pepper, finely diced - 1 carrot, thinly sliced (carrot is optional) - 3 cloves garlic minced - 1 1/­­2 tbsp chili powder, - 1 tsp cumin - 1/­­2 tsp onion powder - 1/­­4 tsp cayenne pepper - 1 can tomato sauce (15 oz) - 1 can diced tomatoes (15 oz) - 1 1/­­2 cups water plus more if necessary - 2 tbsp organic ketchup - 1 tsp yellow mustard - 1 tsp gluten free soy sauce - 1 spaghetti squash, washed - salt and pepper to taste   In a large slow cooker, add in all ingredients except spaghetti squash. Stir to combine. Cut the washed spaghetti squash in half around the middle and scoop out the seeds. Place the squash halves face down in the slow cooker right on top of the lentils. Cover and cook on high for 4 hours or until squash is tender and lentils are cooked completely. If the lentils seem dry in any way, just stir in some water until it reaches a nice thick, consistency. Remove spaghetti squash and shred inside with a fork. Divide among bowls and add lentil sloppy joe topping. Sprinkle with cheese, if desired. The post Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash appeared first on Meatless Monday.

Lentil Pâté

November 10 2018 VegKitchen 

Mystify your family by serving this delicious veggie pâté with lentils. A delicious source of protein for breakfast or dinner, serve them on bread or crackers with a touch of mustard--satisfaction guaranteed! Save Print Lentil Pâté Serves: 2 cups   Ingredients 1 tablespoon of olive oil 1 onion, chopped 2 clove garlic, minced 2 tablespoons of nutritional yeast 1 teaspoon of tamari 1/­­2 teaspoon ground cinnamon 1/­­2 teaspoon ground clove 1/­­4 teaspoon ground nutmeg 1 cup dried green lentils, rinsed salt and pepper, to taste 3 cups of vegetable broth chopped fresh parsley, to taste Instructions In a saucepan over medium heat, heat oil and add onion and garlic. Sauté for about 4 minutes or until onion is tender. Add yeast, tamari, cinnamon, cloves, nutmeg, and lentils. Season to taste, mix well, and cook for about 5 minutes. Add the vegetable broth. Bring to a boil, reduce to low heat, and simmer uncovered for about 25 minutes or until the lentils are tender. Stir regularly while cooking. In a food processor or hand blender, reduce the mixture to a smooth, even purée. Transfer the mixture to an airtight container and allow to cool in the refrigerator for 1 hour. When ready […] The article Lentil Pâté appeared first on VegKitchen.

One-Pot Sicilian Couscous

November 6 2018 Robin Robertson's Global Vegan Kitchen 

One-Pot Sicilian CouscousIsraeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this One-Pot Sicilian Couscous dish from One-Dish Vegan made with chickpeas, olives, and an assortment of vegetables. One-Pot Sicilian Couscous Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this Sicilian-spiced dish made with chickpeas, olives, and an assortment of vegetables. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 onion, finely chopped - 1 carrot, thinly sliced - 1 red bell pepper, chopped - 3 garlic cloves, minced - 4 plum tomatoes, chopped or 1 can (14 ounces, or 400 g) of diced tomatoes, undrained - 1 teaspoon dried basil -  1/­­2 teaspoon ground saffron or turmeric -  1/­­4 teaspoon ground paprika - 1 1/­­2 cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chickpeas, rinsed and drained - 1 1/­­4 cup (219 g) uncooked Israeli (pearl) couscous - 2 cups (475 ml) vegetable broth -  1/­­4 teaspoon red pepper flakes - Salt - 1 jar (12 ounces, or 340 g ) of marinated artichoke hearts, drained and chopped -  1/­­2 cup (85 g) Kalamata olives, halved and pitted - 2 tablespoons (28 ml) fresh lemon juice - Freshly ground black pepper - 2 tablespoons minced fresh (8 g) parsley or (5 g) basil - Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables. Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt to taste. Bring to a boil and then reduce the heat to a simmer, cover, and cook for 10 minutes. - Remove from the heat and let stand, covered, for 10 minutes longer or until all the liquid has been absorbed. Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving. Fluff the couscous with a fork. Sprinkle with parsley and serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post One-Pot Sicilian Couscous appeared first on Robin Robertson.

Ginger Coconut Rice

November 5 2018 VegKitchen 

Ginger Coconut Rice This simple brown rice side dish is embellished with coconut milk, garlic, and ginger. It goes well with bean dishes and vegetable curries. Do try using brown Basmati or an exotic rice blend for a more aromatic and visually appealing dish. Photos by Rachael Braun. Serves: 6 2 cups water 15-to 16-ounce can light coconut milk 1 1/­­2 cups brown, brown Basmati, or exotic rice blend 3 to 4 cloves garlic, finely minced 1 tablespoon grated fresh ginger, or to taste 1 to 2 teaspoons ground cumin, to taste 1/­­2 teaspoon curry powder 1/­­4 cup chopped fresh cilantro 2 scallions, thinly sliced 1 cup steamed frozen green peas, optional Salt and freshly ground pepper to taste Combine the water and coconut milk in a large saucepan and bring to a rapid simmer. Stir in the rice, garlic, ginger, cumin, and curry. Lower the heat, Cover, and simmer gently until the water is absorbed, about 30 minutes. If the rice isn’t done to your liking, add 1/­­2 cup more water and simmer until absorbed. Remove from the heat. Stir in the cilantro, scallions, and optional green peas. Season with salt and pepper and serve. For more ways to use brown rice, explore Classic […] The article Ginger Coconut Rice appeared first on VegKitchen.

Coconut Curry Noodles and Butternut Squash

October 30 2018 Robin Robertson's Global Vegan Kitchen 

Coconut Curry Noodles and Butternut SquashButternut squash adds a touch of sweetness to the coconut-curry sauce in this Coconut Curry Noodles recipe from One-Dish Vegan. Mix and match vegetables or make it as spicy as you like--begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.   Coconut Curry Noodles and Butternut Squash Butternut squash adds a touch of sweetness to the coconut-curry sauce. Mix and match vegetables or make it as spicy as you like--begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat. - 2 teaspoons neutral vegetable oil - 3 shallots (chopped) - 1 tablespoon (8 g) grated fresh ginger - 3 tablespoons (45 ml) wheat-free tamari - 1 tablespoon (6 g) yellow curry powder - 2 teaspoons ground coriander -  1/­­4 teaspoon cayenne, or to taste - 2 teaspoons sugar - Salt and freshly ground black pepper - 2 cups (475 ml) vegetable broth - 1 small butternut squash, peeled and cut into 1/­­2 -inch (1.3 cm) dice (about 3 cups) - 8 ounces (225 g) dried rice noodles - 2 cups (140 g) chopped bok choy or other leafy greens - 1 can (14 ounces, or 395 ml) of unsweetened coconut milk -  1/­­2 cup (8 g) chopped fresh cilantro - 2 scallions, chopped - Lime wedges, to serve - Sriracha or sambal oelek, to serve (optional) - Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste. - Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes. - While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables. - Stir in the coconut milk and heat until hot--but do not boil. Taste and adjust the seasonings if needed. - Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using). From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Coconut Curry Noodles and Butternut Squash appeared first on Robin Robertson.

Flavored Popcorn Recipes and Ideas

October 29 2018 VegKitchen 

Flavored Popcorn Recipes and Ideas Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/­­2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My favorite way to pop corn is in an Old Fashioned Popcorn Popper like the one made by Jacob Bromwell. Very low-tech, but it seems to bring out the best flavor from the popcorn. I like to start with 2 tablespoons or so safflower or organic virgin coconut oil per 1/­­2 cup of kernels. Savory flavorings Add salt to these mixes, or not, as preferred, and increase or decrease the amount of seasonings suggested here to your taste. CHILI-SPICED POPCORN: Combine 1 teaspoon chili powder, 1/­­2 teaspoon paprika, and 1/­­2 teaspoon ground cumin. Sprinkle over hot popcorn and toss well. PIZZA-FLAVORED POPCORN: Combine 1 teaspoon dried oregano or Italian seasoning, 2 teaspoons tomato powder, and 1/­­4 teaspoon dried hot red pepper flakes. HERB-AND-SPICE POPCORN: Simply sprinkle hot popcorn with a teaspoon or two of your favorite seasoning blend, like Mrs. Dash or Spike. NUTRITIONAL YEAST AND/­­OR […] The article Flavored Popcorn Recipes and Ideas appeared first on VegKitchen.

The Best Quinoa Salad

October 24 2018 VegKitchen 

The Best Quinoa Salad Unlike rice and wheat, quinoa is not a grain. Quinoa is the fruit of a plant from the same family as spinach and beets. Quinoa shines in salads, and if you want to eat gluten free, it’s the perfect food. On the nutrition side, it contains a large amount of high-quality protein, polyunsaturated fatty acids, and many micronutrients. Thanks to its nutritional composition--somewhat different from other cereals--and its unique taste, its inclusion in the diet brings variety to the menu. 3.0 from 1 reviews Save Print The Best Quinoa Salad Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 5-6   Ingredients 1 cup of uncooked quinoa ½ cup of uncooked green lentils 1 red pepper cut into small cubes ½ English cucumber cut into small cubes ½ tomato cut into small cubes 1 cup fresh parsley Instructions Cook the quinoa and lentils according to package directions and set aside Add all the ingredients of the salad in a large bowl Mix all the ingredients of the dressing together, add to the ingredients , mix well And thats it! 3.3.3077   The post The Best Quinoa Salad appeared first on VegKitchen.

Italian Eggplant Casserole with Cashew-Tofu Ricotta

October 22 2018 VegKitchen 

Italian Eggplant Casserole with Cashew-Tofu Ricotta This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. Serves: 8 For the Cashew-Tofu Ricotta: 1/­­2 cup cashews 1/­­2 cup nutritional yeast (*use gluten-free) 3 cloves garlic 1 package (15 ounces) firm tofu 1/­­2 cup unsweetened nondairy milk 1/­­2 to 1 teaspoon salt (to taste) Pepper, to taste Remaining ingredients: 1 large eggplant, thinly sliced 1 jar (25 ounces) marinara sauce, store bought or homemade Cooked pasta (*use gluten-free pasta), for serving The night before: To make the ricotta: In a food processor or blender, combine all the ricotta ingredients. Blend until smooth and creamy. Store the ricotta and the sliced eggplant in separate containers in the fridge. In the morning: Oil the crock of your slow cooker and pour in one-third of the marinara sauce. Top with half of the eggplant, half of the ricotta, and another one-third of the sauce. Repeat the layers once more, then top with the remaining sauce. Cook on […] The post Italian Eggplant Casserole with Cashew-Tofu Ricotta appeared first on VegKitchen.

Vegan Parmesan

October 20 2018 VegKitchen 

Vegan Parmesan Here is a recipe that will replace Parmesan cheese. Fast and very easy to make, this vegan parmesan does not contain any products of animal origin. The taste is, of course, different from the traditional Parmesan, but once you get used to it there is no way you will put cow’s milk cheese on your pasta. This vegetable Parmesan is really delicious and you can use it on all your preparations. I added in some sesame seeds (rich in calcium) and yeast powder (naturally rich in vitamins B1, B2, B5, B6, B9, PP, magnesium, zinc, phosphorus, protein and fiber, source of iron and vitamin B12).   Save Print Vegan Parmesan Prep time:  10 mins Total time:  10 mins   Servings: 1 cup Ingredients 1 cup of cashews 4 tablespoons yeast 1 pinch of pink Himalayan salt, otherwise your usual salt 1 pinch of white pepper Instructions Add all the ingredients to a blender or a food processor Pulse and mix at regular intervals for a few seconds and not continuously. You must get a powder. Keep your Parmesan in a glass jar that you can close. Leave it in the fridge. To use on all dishes, instead of Parmesan! 3.3.3077 […] The post Vegan Parmesan appeared first on VegKitchen.

Caribbean Greens and Beans Soup

October 16 2018 Robin Robertson's Global Vegan Kitchen 

Caribbean Greens and Beans SoupThis Caribbean Greens and Beans Soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalape?os, but you can omit them for a milder flavor or increase them if you want more heat. Caribbean Greens and Beans Soup This soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalape?os, but you can omit them for a milder flavor or increase them if you want more heat. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 medium-size red onion, chopped - 3 garlic cloves, chopped - 2 medium-size sweet potatoes, peeled and diced - 1 medium-size red bell pepper, seeded and chopped - 1 or 2 jalape?os or other hot chiles, seeded and minced - 1 can (14.5 ounces, or 410 g) of diced tomatoes, drained - 1 1/­­2 cups (266 g) cooked dark red kidney beans or 1 can (15.5 ounces, or 440 g) of dark red kidney beans, rinsed and drained - 4 cups (950 ml) vegetable broth - 2 teaspoons fresh thyme or 1 teaspoon dried thyme -  1/­­4 teaspoon ground allspice - Salt and freshly ground black pepper - 9 ounces (255 g) baby spinach - 1 can (13.5 ounces, or 380 ml) of unsweetened coconut milk - Heat the olive oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalape?o, tomatoes, and beans. Stir in the broth, thyme, and allspice and season to taste with salt and pepper. Bring to a boil and then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes. - Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Caribbean Greens and Beans Soup appeared first on Robin Robertson.

Couscous Salad with Tangy Dressing

October 15 2018 Meatless Monday 

This plant-based recipe is low in sodium and helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 7 - 1  tablespoon minced  Garlic - 1  tsp, leaves  Oregano – Dried - 1  teaspoon  Allspice - 2  lemon yields  Lemon Juice – Fresh - 1  cup, whole  Raw Snow Peas, Sugar Snap Peas - 1/­­2  cup  Frozen Corn - 1/­­2  cup chopped  Carrots - 1/­­2  cup, chopped  Yellow Bell Pepper, Raw - 1/­­2  cup, chopped  Red Bell Pepper, Raw - 3  large  Cucumber – Peeled - 1  cup  Couscous – Dry   1. In a large bowl, mix together chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn. 2. In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil. The post Couscous Salad with Tangy Dressing appeared first on Meatless Monday.

Sweet Potato and Lentil Mason Jar Salad

November 12 2018 Meatless Monday 

The recipe below makes one serving of a fantastic make-ahead salad, packed with plant-powered ingredients like lentils and sweet potatoes. So stock your fridge with a few servings and youll be set with nourishing lunches all week long! This recipe comes to us from our friends at USA Pulses. Serves 1 - For the Salad: - 1 cup sweet potato (diced) - 1/­­2 cup cup green lentils (cooked) - 1/­­2 cup couscous (cooked) - 1/­­2 cup arugula - 1/­­4 cup dried cranberries - 1 tbsp avocado oil   - For the Dressing: - 1/­­2 lemon, juiced - 1 tbsp olive oil - Salt and pepper to taste   Prepare French green lentils and couscous according to package directions Preheat oven to 400F, toss sweet potatoes with avocado oil and spread in a single layer on a baking tray. Roast sweet potatoes for 20 minutes, or until tender when pierced with a fork. Remove sweet potatoes from oven and set aside. Add dressing ingredients into a small mixing bowl and stir with a fork until combined In a mason jar add dressing, lentils, sweet potatoes, couscous, cranberries, arugula in that particular order, to make sure the greens stay crisp! Store mason jar in refrigerator until ready to eat. Mason jar will keep for 3 days refrigerated. Note: The above recipe makes one very large serving. Consider portioning the ingredients according to your own appetite if the portion seems large to you. The post Sweet Potato and Lentil Mason Jar Salad appeared first on Meatless Monday.

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa

November 7 2018 Golubka Kitchen 

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa We finally pulled together another meal plan! This ‘mini’ is very simple, seasonally-inspired, and will leave you with a bunch of nourishing food for the week. Everything starts out with a pot of black beans, a batch of roasted sweet potatoes, and a jar of homemade harissa (so easy to make, and such a flavor bomb ingredient!), which will then make their way into three interconnected savory meals and one snack. Ready? Menu - Roasted Sweet Potato and Black Bean Soup - No-Huevos Rancheros - Curried Cauliflower Rice and Beans - Harissa Black Bean Dip *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. 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. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 large head of garlic - 3 medium sweet potatoes - 3 large yellow onions - 1 large carrot - 2-4 celery ribs - 1 bunch kale (2 packed cups) - 3 limes - 2 lemons - 1 large bunch of cilantro - 2-3 avocados - 1/­­2 lb crimini mushrooms - 1 small head of red cabbage - 1 large head of cauliflower Bulk - 4 cups black beans - 2 cups Basmati rice - 3 large prunes Spices - black pepper - curry powder (1 tablespoon) - bay leaves - 8 dried chipotle chilis - whole caraway seeds - whole coriander seeds - whole cumin seeds - harissa paste – if not making your own Staples - neutral coconut oil or avocado oil - red wine vinegar - sea salt - tahini - kombu (optional) - balsamic vinegar (optional) Other - corn tortillas or other tortillas of choice - 8 sun-dried tomatoes Basic Prep 1) Cook the Black Beans Pot of Black Beans   Print Ingredients 4 cups black beans 2-3 garlic cloves - smashed 2-3 bay leaves 1 sheet of kombu (optional) sea salt Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot with plenty of purified water (about 10 cups). Add the garlic cloves, bay leaves and kombu, if using. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Taste for doneness. If the beans are not completely soft and buttery inside, continue to cook until fully done. Salt at the last 10 minutes. Drain, saving the cooking liquid. Discard the bay leaves and kombu, if using. 3.5.3226   2) Cook the Rice Pot of Basmati Rice   Print Ingredients 2 cups basmati rice Instructions Cook 2 cups of basmati rice according to the instructions on the package (if your rice came in a package). Or cook the rice according the this method, or any other rice cooking method you prefer, like in a rice cooker, etc. You should end up with about 5-6 cups of cooked rice. 3.5.3226   3) Roast the Sweet Potatoes Roasted Sweet Potatoes   Print Ingredients 3 medium sweet potatoes avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Peel and cube two of the sweet potatoes and place them on the trays. Sprinkle with avocado oil, salt and pepper, toss to cover and spread into a single layer. Leave the third sweet potato whole, just scrub it and prick with a fork, and place on one of the baking trays. Roast the sweet potatoes for 20-30 minutes, until the cubed ones are soft and browned in places. Toss at half time. The whole sweet potato will take a little longer to bake. Cook it until its easily pierced with a knife. Store the potatoes in an airtight container in the refrigerator. 3.5.3226   4) Make the Harissa (you can also buy harissa paste) Harissa   Print Adapted from Vibrant Food Serves: about 1 cup Ingredients 8 dried chipotle chilis 8 sun-dried tomatoes 1 tablespoon whole caraway seeds 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 1 large garlic clove - minced ¼ cup olive oil juice from ½ lemon 2 tablespoons red wine vinegar 1 teaspoon sea salt Instructions Place the chipotle chilis and sun dried tomatoes in a medium bowl and cover with boiling water. Cover the bowl and let soften for about 30 minutes. Toast the caraway, coriander, and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes, stirring regularly. Grind the seeds using a spice grinder, dedicated coffee grinder, or mortar and pestle. Drain the chilis and sun-dried tomatoes. Remove the seeds and stems from the chilis (wear gloves to protect your hands if sensitive to spice). Place the chilis and sun-dried tomatoes in a food processor, add the toasted and ground spices, garlic, olive oil, lemon juice, vinegar, and salt. Process into a slightly chunky paste. Refrigerate in an air-tight container for up to 1 month. 3.5.3226   Recipes This soup is cozy and incredibly quick to put together once you’ve done all the prep. It gets its rich, earthy flavor from the black bean broth and harissa. Roasted sweet potatoes bring more depth and nourishment to the table, and kale provides a dose of dark leafy green magic. Roasted Sweet Potato and Black Bean Soup   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large carrot - sliced 2-4 celery ribs - sliced thin 3 large prunes - chopped sea salt 3 garlic cloves - minced 3 cups cooked beans (from above) 3 teaspoons harissa or more to taste (from above) 5-6 cups black bean broth (from above) 2 cups packed chopped kale leaves 2 cups roasted sweet potatoes (from above) splash of balsamic vinegar (optional) juice of 1 lime cilantro - for garnish Instructions Warm the oil in a medium soup pot over medium heat. Add the onion, carrot, celery and prunes, and sauté for 8 minutes, until the vegetables are soft. Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked. Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes. Add the lime juice. Taste for salt and spice and adjust if needed. Serve over the prepped rice, garnished with cilantro. This soup freezes very well. 3.5.3226   This huevos rancheros-inspired dish utilizes crimini mushrooms, together with the already prepped black beans, sweet potatoes, and harissa, to make a delicious topping for warm tortillas. Everything comes together in a flash, and it’s a meal that can be easily eaten for breakfast, lunch, or dinner. No-Huevos Rancheros   Print Serves: 4 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped sea salt ½ lb crimini mushrooms - sliced 1½ cups cooked black beans (from above) harissa - to taste (from above) roasted sweet potatoes (from above) corn tortillas or other tortillas of choice - warmed or charred avocado - sliced or cubed shredded red cabbage - for garnish lime - for serving cilantro leaves - for garnish Instructions Warm the oil in a medium pan over medium heat. Add the onion and salt and sauté for 7 minutes, until translucent. Add mushrooms and sauté for 8-10 minutes, until all the liquid released by the mushrooms evaporates. Add the beans, harissa, and prepped sweet potatoes (amount to taste), and stir to incorporate and warm everything through. Serve the mushrooms and beans over tortillas, topped avocado, shredded red cabbage, a squeeze of lime, and cilantro. 3.5.3226   This re-imagined rice and beans recipe gets its bright flavor from the addition of curry, which is always great at providing a shortcut to flavor. It’s also full of cruciferous goodness from cauliflower, a little zing from lime, and some serious freshness from the essential topping of cilantro. Curried Cauliflower Rice And Beans   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large cauliflower - chopped into small florets sea salt 5 garlic cloves 1 tablespoon curry powder, or more to taste 3 cups cooked black beans (from above) 3 cups cooked basmati rice (from above) juice of 1 lime cilantro - to garnish Instructions Warm the oil in a large saucepan. Add the onion, cauliflower and salt, and sauté for about 15-20 minutes, until the cauliflower is soft. Splash some water in the pan if things begin to stick. Add garlic and curry powder, and stir around for 1 minute. Add the beans and rice, and stir to mix everything together until warmed through. Pour the lime juice over top and stir to incorporate. Serve, garnished with cilantro. 3.5.3226   A flavorful dip is a great thing to have on hand at all times. It saves the day during snacking emergencies, but can also be spread on sandwiches and dolloped into bowls. Homemade dips are usually cheaper, healthier, and more flavorful than store-bought ones, and they’re easy to make. All of that is definitely the case with this black bean dip, which is made with the remaining, prep day black beans and whole baked sweet potato. If you happen to have any chipotle in adobo, those are a great addition to this dip as well. Harissa Black Bean Dip   Print Serves: 4-6 Ingredients the rest of the cooked black beans (from above, about 4 cups) 1 whole roasted sweet potato (from above) - peeled ¼ cup tahini juice from 1 lemon harissa (from above) - to taste sea salt black bean broth (from above) - for thinning, if needed Instructions Combine the beans, sweet potato, tahini, lemon juice, harissa, and sea salt to taste in a food processor and blend until smooth. Add some black bean broth if necessary to thin the dip out. Taste for salt and adjust if needed. Serve, garnished with more harissa, toasted sesame seeds, and a drizzle of good olive oil. This dip freezes well if you end up with leftovers. 3.5.3226 You might also like... Sweet Potato and Kale Salad Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Coconut-Ginger Eggplant Fried Rice Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .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 Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa appeared first on Golubka Kitchen.

Sourdough Sandwich with Mushroom, Kale and Lentils

November 6 2018 Green Kitchen Stories 

Sourdough Sandwich with Mushroom, Kale and Lentils More than just a sandwich, this is better described as a warm and wintery mushroom and kale salad on top of a slice of freshly baked sourdough bread and it is every ounce as heavenly as it sounds. But before we talk more, let’s watch a movie. We have been taking an involuntary break from making our youtube videos as we have been finishing up our next book, but we are back with a bunch of new videos now. We are starting off with this sandwich this week and have a few more in the upcoming weeks. If you’ve been following my stories on instagram, you might have noticed that we’ve been picking up a new (but old) love for baking rye sourdough bread. It’s been years since we baked bread more regularly and I remember giving up the last time after having killed our third starter. Apparently (luckily), we are better at keeping children alive than sourdough starters and plants. Anyway, I felt a streak of boldness and got back on it again a few weeks back. Instead of making our own starter, we asked if we could buy a rye starter from a sourdough bakery close to us. They handed us a paper cup with a wobbly and bubbly starter and we went home and started baking. It’s been alive for a month now and whenever we are not baking, we simply let it sleep in the fridge. Many sourdough breads are complicated stories involving a checklist with tasks. This is a simpler method where we bake the bread in a crockpot to help it develop a thick crust and soft centre. Its a version of the classic No-Knead Bread but with sourdough bread and the addition of rye flour to give it more tang. The dough is more moist than traditional bread doughs and needs longer proofing time so it develops its tangy sourdough flavor. We use 30/­­70 per cent rye/­­wheat ratio. We have been experimenting with various ratios but find that this is optimal for a bread that can rise well and still provide a lot of rye character. We have been using the bread for lunch sandwiches and this mushroom sandwich is our very favorite at the moment. It’s very very simple, you just fry mushrooms in a pan with a bit of garlic, fold down kale and cooked lentils and add a little vinegar to balance the flavors. We serve it with a herby vegan spread between the bread and the topping that we make from Zeta BreOliv, capers and parsley. BreOliv is a spreadable olive oil that can be used instead of butter. It is made from just olive oil, shea oil, water and salt. This recipe is sponsored by Zeta and you can find the recipe in Swedish on their site. And the English version below. Sourdough Sandwich with Mushroom, Kale & Lentils Makes 4 slices BreOliv Herb Spread 4 tbsp Zeta BreOliv 1 tbsp capers 1 small bunch parsley Mushroom Topping 2 tbsp Olive Oil 300 g /­­ 11 ounces (3 cups) mixed mushrooms 1 clove garlic 1 tbsp white wine vinegar 2 large kale leaves, stalk discarded 1 cup /­­ 100 g cooked lentils salt & black pepper To serve 4 slices sourdough bread (see recipe below) - Make the herb spread by chopping capers and parsley and stirring it together with Zeta BreOliv In a bowl. - Clean and divide the mushrooms into large bits. Peel and crush the garlic. - Heat a large skillet with olive oil. - Add mushroom and garlic and let sizzle for a few minutes. Then add white wine vinegar. - Chop the kale and rinse the lentils and stir them into the pan. Let saute until the kale has softened. - Taste and season with salt and pepper. - Cut a few slices bread and add a layer of the herb spread. Top with the mushroom and kale mixture and a grind of black pepper. Rye Sourdough Makes 1 loaf Before we make this bread we feed the starter a few hours ahead so it’s alive and kicking. 100 ml (1/­­3 cup) rye sourdough starter 400 ml (1 1/­­2 cup) water 1 1 /­­2 tsp salt 330 g (2 1/­­3 cups) organic all purpose flour 170 g (1 1/­­2 cup)  organic rye flour 6-8 green olives - Stir together sourdough, water and salt in a large bowl, and the two flours in a separate bowl. - Chop the olives coarsely. - Fold the olives and the flour mixture into the sourdough liquid and use a wooden spoon to stir it into a sticky dough. Sprinkle over more flour if needed. You can also dip your hands in flour and use them if you prefer. The dough is ready when it can be shaped to a ball that is smooth on the outside and sticky on the inside. - Cover the bowl with plastic and leave in room temperature for 12 hours (can be more or less depending on how warm your room is. - It should have expanded at this point and be very sticky and bubbly. Fold it out on a floured table. Sprinkle extra flour on top and pull and fold the dough around itself a few times. It will be pretty sticky. - Flour a proofing basket or bowl and transfer the dough to it with the folds and ends facing upwards and the smoother (dont worry if its not super smooth) facing down. - Leave to proof for two more hours. - Set the oven to 250°C/­­500°F and place a Dutch oven with lid in the oven. - Use oven mittens to remove the hot Dutch oven. Sprinkle the bottom with flour and carefully flip out the dough into it. - Put the lid back on, place in the oven and let back for 30 minutes. Remove the lid, lower the temp to 230°C/­­450°F and let bake for 20 more minutes. - The bread is ready when it has a neice crust and a hollow sound when tapped on. - Let cool wrapped in a cloth before you slice it and it will stay moister. This post is sponsored by Zeta. All words and opinions are our own.

Golden Broth Rice Noodles + Favorite Natural Cold Remedies

November 3 2018 Golubka Kitchen 

Golden Broth Rice Noodles + Favorite Natural Cold Remedies It seems like everyone around has been sick with a cold recently, so we thought it our duty share another recipe involving our favorite golden broth formula that’s helped numerous friends and family fight so many colds. The broth is infused with all kinds of anti-inflammatory and mineral-rich ingredients that are said to be immunity powerhouses – think ginger, turmeric, black pepper, garlic, kombu, shiitake, bay leaf, and more. It also tastes deeply nourishing and delicious, and has the most beautiful color. There are so many ways it can be served, too. Drink it on its own, use it as a base for dahl or curry, or very simply pour it over noodles and top with some seasonal vegetables, like in this recipe. Today we are also sharing some natural cold remedies that we find to be powerful, especially when employed during the very first signs of a scratchy throat. Oregano Oil This stuff is serious! It’s both anti-viral and anti-inflammatory, and works wonders when taken consistently during the first signs of sickness. It’s incredibly potent and should be diluted with a carrier oil (I use this one), and it burns quite a bit when going down. You do get used to it though. I usually hold it under my tongue for about 15 seconds before swallowing. Salt Water Gargle This is an ancient folk remedy that’s still prescribed by modern doctors…enough said. If I wake up with a scratchy throat, I make a point of gargling with salt water every few hours, which feels incredibly soothing, helps take down any swelling, thins down mucus build up, and more. I use the ratio of about 1/­­2 teaspoon of salt to 1 glass of water. Sang Ju Yin Sang Ju Yin is a Chinese herbal formula recommended to us by our acupuncturist. I’ve had a few instances, where it completely healed me of an early cold. I’m a total convert now, and make sure to keep it on had at all times. Vitamin C All Day It’s great to eat Vitamin C-rich foods during cold season, but I find that supplementing with lots of Vitamin C is especially helpful when showing the first signs of a cold. Since you can’t really overdose on Vitamin C, I take it very often, about every 1-2 hours when fighting a cold. Just a warning that taking a bunch of Vitamin C can cause an upset stomach, which doesn’t happen to me personally, but I know that it’s a common side effect. I also make sure that I’m getting sufficient Vitamin D, either from the sun or supplements. Garlic The natural antibiotic that’s in everyone’s kitchen! I know a lot of people who will chew on a whole clove of garlic when they start feeling sick. I’m not brave enough for that, but I did realize from Trinity’s self-care interview that you can just swallow a whole clove or garlic like a really large pill (how did I not think of that?). My tip is to choose a very small clove of garlic, since they can be pretty uncomfortable to swallow, and to score it a tiny bit before swallowing. I also recently tried Amanda’s trick of putting a clove of garlic in my ear (kind of feels like iphone headphones), which really wasn’t as big of a deal as I thought it would be, and it helped. Probiotic Foods The link between our gut health and overall health is undeniably strong. I try to uptake my intake of things like sauerkraut, kimchi, and other living foods when feeling under the weather. Neti Pot For me, the worst part of having a cold is the stuffed and runny nose. Once my nose starts down this path, it doesn’t stop for at least a week, and it’s total agony. Rinsing my nasal passages with the help of a neti pot right before bed makes a world of difference when I’m sick. I’m also currently on the market for a nice, handmade ceramic neti-pot. There’s so many good ones on Etsy! Diffuse Essential Oils Purify the air in your living space and show some love to your nasal pathways and throat by diffusing pure essential oils. It’s helpful to have an ultrasonic diffuser (I have one from Saje), but you don’t have to have one. You can heat up a pot of water, drop some essential oils in the heated water, and stand over the pot, inhaling the steam. Or you can put some essential oils on the floor and walls of your shower while taking a hot shower, which will give a similar effect to the diffuser. My favorite essential oils to breathe in during a cold are: eucalyptus, lavender, and lemon. Liquid Gold Up your intake of turmeric any way you can! Make the recipe in this post, or try our Turmeric, Carrot and Ginger Remedy, or Fresh Turmeric Moon Milk. Check out Diaspora Co. for some super-potent, organic, heirloom turmeric powder. Hydrate and Rest These two are such no-brainers, but sometimes none of the other stuff works, and you just need to go to bed early, sleep in, and drink liters and liters of lemon water in between. I love rubbing some vetiver essential oil on the soles of my feet before bed for deep, quick relaxation. What do you do to help your bod fight and heal when you feel a cold coming on? We’d love to hear! Golden Broth Rice Noodles   Print Serves: 4-6 Ingredients 1 tablespoon neutral coconut oil or avocado oil 1 small yellow onion - chopped sea salt pinch of red pepper flakes 3 garlic cloves - minced 1½-inch piece of fresh ginger - minced 1 tablespoon turmeric powder 2 dried shiitake caps 2-inch piece kombu 2 bay leaves 8 cups purified water 1 small or ½ large butternut squash - peeled, seeded, and cubed 1 broccoli head juice from 2 limes - divided 10 oz rice noodles cilantro - for garnish toasted sesame oil and sesame seeds - for garnish (optional) Instructions Warm the oil over medium heat in a soup pot. Add onion, salt and red pepper flakes, and sauté for 5 minutes. Add garlic, ginger and turmeric, and stir around for 2 more minutes. Add shiitake, kombu, bay leaves, water and more salt to taste, and bring to a boil. Lower the heat to a simmer and cook, covered, for 10 minutes. If you have time, turn off the heat and let the broth infuse for another 30 minutes. Remove the rehydrated shiitake caps, slice, and return to the pot. Remove the kombu and discard. Add butternut squash to the pot, adjust the heat back to a simmer and cook for 7 minutes. Add broccoli and cook for another 5-7 minutes, until crisp-tender. Add half of the lime juice. Check for salt, adjust if needed. Soak the rice noodles in well-salted hot water according to the instructions on the package. Drain the noodles, divide between plates, and ladle the soup over the noodles. Squeeze more lime juice over each bowl, and garnish with cilantro. Optionally, drizzle with some sesame oil and sprinkle with toasted sesame seeds and serve. 3.5.3226 You might also like... 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Roasted Poblano Mac & Cheese

October 29 2018 Oh My Veggies 

Every year that I grow peppers, the same thing happens. The whole summer will pass by and I’ll get one or two peppers from each plant. I’m disappointed, wondering what I did wrong, and I vow that I will never (never!) grow peppers again. Then fall starts and suddenly my pepper plants shoot up a foot or so and dozens of peppers appear overnight. Or, at least it seems like it’s overnight. Why does this happen?! Aren’t peppers supposed to love hot weather? Mine seem to prefer brisk mornings and rainy gray afternoons. After spending some time in the garden last weekend, I realized that I had a problem on my hands–what the heck was I going to do with all the poblano peppers that were ready to harvest at the same time? I have a lot of sweet peppers too, but those are a little bit easier. With hot peppers, you can’t throw them all in a stir-fry or pile them onto a pizza. (Well, maybe you can, but I can’t! I like spicy, but not that spicy.) My favorite way to use poblano peppers is in my Fresh Corn, Poblano, & Cheddar Pizza, but with corn out of […]

Chow Mein

October 27 2018 VegKitchen 

Chow Mein Chow Mein is the Chinese dish par excellence. Chow means “fried” and mein means “noodles.” This dish was imported by the first Chinese migrants from Hong Kong to North America, and its one of the classic restaurant dishes that everyone loves! The “chow mein” is a Cantonese dish, in which noodles are accompanied by vegetables and topped with a base of soy sauce. This comforting dish will become a favorite of the whole family! Save Print Chow Mein Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 4   Ingredients 100 g cooked udon or rice noodles 1 yellow pepper 1 cup sweet peas 1 large onion cut into strips 2 tablespoons garlic 1 tablespoon fresh ginger 1 carrot cut into strips 50 g sliced white cabbage 2 cloves garlic crushed 1 teaspoon grated ginger 4 tablespoons soy sauce 1 teaspoon vinegar 2 tablespoons maple syrup a little olive oil salt Instructions Put the olive oil in a hot pan. Add the onions. As soon as the onions start to brown, add the ginger and garlic (mix). Add peppers and sweet peas. Cook on high heat for 5 minutes . Add the cabbage, stir well, and cook for 2 […] The post Chow Mein appeared first on VegKitchen.

Vegan Chili Verde

October 23 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Chili VerdeChili is always a cold weather favorite, and this vegan Chili Verde from One-Dish Vegan is a fun twist on the classic dish. Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and--guess what? -- she found some online! I havent tried it yet, but it sounds intriguing.   Chili Verde Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and--guess what? -- she found some online! I havent tried it yet, but it sounds intriguing. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 medium-size yellow onion, chopped - 3 garlic cloves, minced - 1 large green bell pepper, seeded and chopped - 1 medium-size zucchini, chopped - 1 or 2 jalape?o chiles, seeded and minced - 1 1/­­2 cups (198 g) husked and chopped tomatillos, or 1 can (14 ounces, or 395 g) of tomatillos, drained and chopped - 1 cup (256 g) salsa verde - 1 to 2 tablespoons (8 to 15 g) chili powder - 1 teaspoon dried oregano - 1 teaspoon ground cumin - Salt and freshly ground black pepper - 1 1/­­2 cups (355 ml) vegetable broth or water, plus more if needed - 3 cups (531 g) cooked Great Northern or other white beans or 2 cans (15.5 ounces, or 440 g each) of Great Northern or other white beans, rinsed and drained - 1 ripe Hass avocado, for serving -  1/­­4 cup chopped fresh (4 g) cilantro or (15 g) Italian parsley, for serving - Heat the olive oil or water in a large pot over medium heat. Add the onion, garlic, bell pepper, zucchini, and jalape?os. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomatillos, salsa verde, chili powder, oregano, cumin, and salt and pepper to taste. - Add the broth and beans and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 40 minutes. Add more broth if the chili becomes too thick. - Taste and adjust the seasonings if needed. When ready to serve, pit, peel, and dice the avocado. Top each serving with avocado and cilantro and serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Vegan Chili Verde appeared first on Robin Robertson.

Baked Vegetable Idli

October 21 2018 Manjula's kitchen 

Baked Vegetable Idli (adsbygoogle = window.adsbygoogle || []).push({}); Baked Vegetable Idli Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. - 1 cup coarse sooji (semolina) - 1/­­2 cup yogurt (dahi, curd) - 1/­­2 cup bell pepper (finely chopped, capsicum, I am using green and yellow for color) - 1 green chili (finely chopped) - 1 piece ginger (finely grated) - 2 Tbsp cilantro (chopped, hara dhania) - 1 cup water (as needed) - 1 tsp ENO (fruit salt) - 1 tsp salt For Seasoning - 1 Tbsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) -  Preheat the oven at 350 degrees (F). - Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside. - I am using mini cupcake tray, will make 24 idli, oil it and set aside. - Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. - Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick. - Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven. - Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides. - Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom. Notes:  First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you dont cover Idlies, they will be dry and will lose the softness and texture. you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container. Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. The post Baked Vegetable Idli appeared first on Manjula's Kitchen.

Vegetables and Barley Soup

October 17 2018 VegKitchen 

Vegetables and Barley Soup What better way to start the week than a good soup full of seasonal vegetables? I learned to love soups in Italy, because there they make their soups with legumes and cereals, which makes them even more delicious. The preparation of the dish is fast, no need to stay close to monitor the cooking. The soup can be kept for two days in the fridge or may be frozen. You can add vegetables to the soup, depending on the season, or legumes, such as lentils. For a gluten-free version, replace barley with buckwheat or millet. Adapt the cooking times according to the cereals used. Preparation time: 15 minutes Cooking time: 40 minutes Serving: 4 Ingredients 1 can of tomato 4 cups of vegetable broth 200 g of pearl barley 1 celery stalk 2 potatoes 3 carrots 1 onion 1 clove of garlic 1 bay leaf Salt and pepper to taste Olive oil Preparation Wash the celery branch, carrots, and potatoes. Cut the vegetables into cubes. Peel and cut the onion and garlic clove. Pour the barley, all the vegetables, the onion, and the garlic into a sauce pan. Drizzle in olive oil, salt, and pepper to taste. Add the bay […] The post Vegetables and Barley Soup appeared first on VegKitchen.

Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or Bowl

October 16 2018 Vegan Richa 

Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or BowlSheet Pan Fajitas. Tacos with Fajita Veggies with Chipotle Fajita Sauce. 1 Pan Vegan Glutenfree Soyfree Nutfree Recipe  Jump to Recipe  I have been loving Sheet Pan Meals that get baked up in 1 Pan and that can be served in a bowl, as wraps or tacos. These Fajita Veggies are perfect to bake in one pan and serve in a bowl, tacos or wraps.  The spicy and delicious Chipotle pepper marinade is quick to put together, then toss in with the veggies, spread and bake. Add some of the marinade to beans and bake those with the veggies too.  Layer however you like in tacos or a bowl. Add some crunchy lettuce or greens, avocado and lime juice or salsa. Perfect! Lets make this Sheet Pan Fajita Dinner.Continue reading: Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or BowlThe post Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or Bowl appeared first on Vegan Richa.

Full of Veggies Minestrone Soup

October 13 2018 VegKitchen 

Full of Veggies Minestrone Soup Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables--you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. Its a thick soup with seasonal vegetables and pasta, but--if you prefer--you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option. Servings: 6  Ingredients 1 big zucchini 1 yellow squash 2 carrots 2 potatoes 1/­­2 cup frozen peas 1 cup edamame 1 can of diced tomatoes 1 onion 1 clove of garlic 1/­­4 cup fresh basil leaves 1 bay leaf salt and pepper olive oil 7 cups of vegetable broth 100 g pasta (broken fehttuchini or vermicelli) Preparation Peel and dice the zucchini, squash, carrots, & potato. Chop the onion and the garlic. In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes. Add the diced tomatoes and cook for about 5 minutes. Add […] The post Full of Veggies Minestrone Soup appeared first on VegKitchen.


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