pickled - vegetarian recipes

Try it! You will enjoy it!

Caramelized Onion Galette Recipe

Broccoli Strascinati with Raisins & Nuts

Bread vada recipe | bread palak vada recipe | palak bread vada

Cranberry-Carrot Cake from Vegan Holiday Kitchen










pickled vegetarian recipes

Pumpkin & Kale Salad + Just Married!

November 9 2017 Green Kitchen Stories 

Pumpkin & Kale Salad + Just Married! Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together - from idea to I do - in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs. We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good! Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know. Lots of love from us! The kids were more interested in the fireplace than the camera ... These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.        This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating. Roasted Pumpkin Salad with Cavolo Nero & Buckwheat Serves 4 1 Hokkaido squash, Kent pumpkin or other small winter squash/­­pumpkin variety 200 g /­­ 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed  1 cup /­­ 250 ml /­­ 170 g raw buckwheat groats, rinsed Dressing 125 ml /­­ 1/­­2 cup olive oil 3 tbsp maple syrup 1-2 lemons, juice + zest 1 cm /­­ 1/­­2 inch fresh ginger, finely grated Sea salt & pepper To serve Pomegranate seeds 1/­­2 cup /­­ 75 g toasted pumpkin seeds 1/­­2 cup /­­ 150 g feta cheese Set the oven to 200°C /­­ 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy! Wedding photos by Johanna Frenkel.

Giardiniera Mac and Cheese

September 26 2017 Robin Robertson's Global Vegan Kitchen 

Giardiniera Mac and Cheese Italian pickled mixed vegetables, called giardiniera, can be quite tart, so its best to drain and rinse before using. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables, frozen, thawed green peas, or marinated artichoke hearts. You can also make this ahead and then cover and pop it in the oven to reheat.   Giardiniera Mac and Cheese - 8 to 12 ounces fiore pasta or other bite-sized pasta shape - 2 1/­­2 cups giardiniera vegetables, drained and coarsely chopped - 1 tablespoon olive oil - 1/­­3 cup panko crumbs - 1 1/­­2 cups unsweetened almond milk - 1/­­3 cup raw cashew pieces, soaked and drained - 2 tablespoons cornstarch or tapioca flour - 1/­­4 cup nutritional yeast flakes - 1 tablespoon mellow white miso - 1 heaped tablespoon tomato paste - 2 teaspoons apple cider vinegar or lemon juice - 3/­­4 teaspoon mustard powder - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon garlic powder - 1 small clove minced garlic - 1/­­4 teaspoon ground turmeric - 1 teaspoon salt, or to taste - Cook the pasta in a pot of boiling salted water until it is al dente. About 3 minutes before the pasta is done cooking, stir in the giardiniera. Drain and leave in the strainer. - Heat the oil in a small skillet over medium-high heat. Add the panko crumbs, stirring to coat with the oil. Cook, stirring for a few minutes until the crumbs are toasted. Remove from the heat and set aside. - In a blender, combine all of the remaining ingredients and blend until smooth and creamy. Pour the sauce into the pot in which the pasta was cooked and cook stirring, over medium-high heat, until the sauce is hot, bubbly, and thickened, about 4 minutes. Add the pasta and vegetables to the sauce, stirring gently to combine and heat through. Transfer to a casserole dish and sprinkle with the reserved panko. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Giardiniera Mac and Cheese appeared first on Robin Robertson.

Roasted Eggplant Wedges with Herbed Pistachio Millet

September 13 2017 Golubka Kitchen 

I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season. This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :) Eggplants are at their absolute tastiest right now, so this is a friendly reminder to take advantage of late summer produce while it’s abundant. There’s something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant. That shape just speaks of comfort, sort of like huge oven fries. Here it’s sprinkled with za’atar and served with delicious and warming herbed pistachio millet, quick pickled onion, as well as a classic, creamy tahini sauce. Hope you’ll give this one a try! P.S. We just heard that our power is back on, so I’m off to pack up and finally go home. Roasted Eggplant Wedges with Herbed Pistachio Millet   Print Serves: 4-6 Ingredients for the quick pickled red onion half of a red onion - thinly sliced apple cider vinegar 1 teaspoon coconut sugar (optional) for the herbed pistachio millet 1 cup millet - soaked in purified water w/­­ a splash of apple cider vinegar 1 tablespoon neutral coconut oil or ghee 1 teaspoon cumin seeds 1½ teaspoons turmeric sea salt - to taste 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint ⅓ cup pistachios - chopped for the eggplant wedges 2 medium eggplants - sliced into wedges 1 tablespoon coconut oil sea salt freshly ground black pepper zaatar for the tahini sauce 1/­­4 cup tahini 1 teaspoon maple syrup or honey ½ teaspoon sriracha (optional) pinch of sea salt freshly squeezed juice of 1 lemon 1/­­4 cup purified water Instructions to make the quick pickled red onion Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants. to make the herbed pistachio millet Drain the millet and thoroughly rinse it in a strainer. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios. to roast the eggplant wedges Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with zaatar when serving. to make the tahini sauce Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency. 3.5.3226 You might also like... Flatbread Pizza Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Cosmic Sweet Potato Chocolate Truffles Mango Curry with Fennel and Parsnip .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Roasted Eggplant Wedges with Herbed Pistachio Millet appeared first on Golubka Kitchen.

Tempeh Tacos with Raw Cashew Queso

September 6 2017 My New Roots 

Tempeh Tacos with Raw Cashew Queso I have to start by saying how incredibly moved I was by the comments on the last post, and the emails I received from you guys - a deep, heartfelt thank you. I knew that opening myself up would spark a lot of conversation, but I never imagined the impact it would have, not only in regards to the incredible outpouring of support, but for sharing your own stories and struggles. Time and time again I am reminded of the power in vulnerability and open communication. I feel truly blessed to have a community of conscious and loving readers, and that we can all share our journey with one another. That is what makes us stronger, and certainly healthier human beings in every sense of the word. Before I dig deeper into what Ive been doing to eat for balancing my hormones, Id like to just follow-up with the topic of orthorexia. Many of you expressed surprise at my struggles, thinking that because I do what I do, I must have had it all together. The truth is I thought that I did have it all together for a very long time, and creating My New Roots has been the most powerful catalyst in my healing. For the last decade, Ive felt very grounded in my choices and excited to celebrate them with you. But like I mentioned in the last post, the experience of changing my diet has brought back many of the challenges, dark thoughts and feelings that I had convinced myself were gone forever. Putting new restrictions on myself made me to put food into good and bad categories. This probably doesnt sound so terrible, but like I said before, this is a slippery slope into full-blown disordered eating for me. I see now that there is an incredibly fine line between caring about what I eat and caring too much. I believe that my relationship to food is something that I may have to keep in check for the rest of my life, or at least as long as I choose to use it as a tool to become a healthier person (so, like, forever). In the last four months of tuning into what I need right now, and eating more consciously, Ive really experienced a positive difference in how I feel, which is the biggest reward anyone could ask for! But Ive also had bad days where I wasnt prepared, and suddenly being at a wedding or a birthday party, or out for dinner with friends without much to eat in the good category, wasnt so rad. My blood sugar would crash, Id feel desperate, totally out of control and the voices would come back. What Ive learned from these experiences is that I need to be as prepared as possible in these situations, but if I can’t, I simply have to let go. I cannot control everything and I cannot always be prepared, but that in order to move forward, I have to maintain flexibility, and stop being so darn hard on myself! I firmly believe that there is more strength in being fluid and forgiving, than rigid and judgmental. I am just a person, after all. Since many of you were curious about the connection between food and hormone balance, Id like to discuss it in more detail, and share what Ive been doing to keep these miraculous chemicals in check, and keep them working for me, not against me! Upping my fat and protein intake – but especially fat Fats are an essential part of a healthy, well-balanced diet, and they are especially important for hormone balance. Fats actually create the structural components of hormones, and cholesterol specifically is responsible for our reproductive hormones; estrogen, progesterone and testosterone. The type of fat you choose however, is critical to achieving a positive effect, as the ones you consume become the building blocks for your hormones. Saturated fats like coconut oil, butter and ghee, and monounsaturated fats like olive oil, nuts, eggs, and avocados are excellent choices and should be consumed responsibly every day. Cut back on or eliminate corn, canola, sunflower, safflower and soybean oils, and replace them with the aforementioned instead. Ive also increased my protein intake, and consciously replacing more high-carbohydrate foods with more protein-rich foods such as tempeh, hemp, sprouts, activated nuts, eggs, and quality protein powder has really made a difference in stabilizing my energy levels and appetite. Getting enough protein on a vegetarian diet is totally possible, but I find that if Im not really paying attention, I can dip below the ideal 45 grams a day. Loosely (not obsessively) keeping track of my daily intake of protein has helped me feel my best. Keeping my blood sugar stable It may seem totally unrelated, but blood sugar and hormones are in fact inextricably linked. One of the main functions of the endocrine system (the system that creates and transports hormones in your body) is delivering glucose to your brain, muscles, and heart. So if anything in that process isnt working properly, than mismanaged blood sugar is the inevitable result. But whats worse is that it creates a cascade effect whereby none of the other parts of your endocrine system will work either. Sheesh! Walking the line between high and low blood sugar is something that Ive really been focusing on lately, and its working well, but it is an ongoing process that takes some getting used to. Including more fat and protein in my diet has been a game-changer for me, since those macronutrients digest slower than carbohydrates - even the complex ones from things like sweet potatoes, quinoa, and chickpeas. I try to eat a large and protein-rich breakfast within an hour of waking up (after the lemon water, of course!). Lunch is where I get the majority of my calories since that is when I need the most energy. I like eating roasted vegetables, avocado, eggs, and sprouted pseudo-grains like quinoa and buckwheat. I snack in between meals when Im hungry, but instead of reaching for a slice of rye bread or a rice cake, Ill have veggies with a high-fat dip, or a handful of my Maple Cinnamon Grain-free Granola. Dinner is mostly grain-free these days and I stick to salads, soups and stews. I go to bed no longer than four hours after dinner so that Im not hungry right before I hit the pillow. Then I like to have a break of about 14 hours between dinner and breakfast the next day, as my digestion does well on the rhythm of intermittent fasting. Eating more vegetables (and less bread a.k.a. DUH) I almost always had a couple slices of rye bread at lunch. Not that there is anything wrong with doing so, but Ill admit to feeling pretty foggy-headed afterwards. And because it filled me up so much, I had less room for veggies. Now Im prepping raw and cooked vegetables ahead of time and keeping them on hand specifically for my big lunches. Some favourites to roast in the oven are cauliflower, sweet potato, pumpkin, red onion, zucchini, tomatoes, and broccoli. Ive also started cutting up a big plate of veggie sticks in the early afternoon, before I even get hungry, so that it is there and waiting for me - no excuses. Right before diving in I douse it in freshly squeezed lemon juice, Maldon salt and Aleppo pepper. Its honestly delicious. I dont have to tell you that vegetables are full of filling fiber, replenishing phytonutrients, and yes, protein. Especially dem green ones. Eat more plants. Habits + meal prep I think this was the other big hurdle for me when it came to changing things up with my eating habits. I knew that if I was going to start eating food differently, Id have to start preparing food differently too - and a lot more often. I already spend a lot of time in the kitchen (obvi) and I love it, but I am also a person who likes to spend her non-work hours away from the cutting board. Eating this way admittedly does take more time, and makes it more challenging to eat out, or just grab something on the go. Coming to terms with this was challenging, but Ive realized that I have to dedicate more time to my diet if I want to be successful. No matter how you slice it, meal preparation is a very big part of sticking to your goals, whatever they may be. Of course there are times when its just not possible to do, and divergent days are fine, but the majority of your food youre should fall into the category that helps you feel your best, however you define that. Instead of prepping one day a week, which I know a lot of people like to do, I actually prefer to pepper it throughout the week in a way that is a little more fluid for me. If the Life-Changing Loaf of Bread is in the oven for instance, Ill chop up a bunch of veggies, and put them in too. If Im washing greens for a salad, Ill do all of them so that theyre ready to chuck into a smoothie on a whim. Lee from Americas Fat Balls have also been a super snack these days. And like I mentioned before, having fresh veggies washed and sliced up for afternoon cravings is very helpful. I can prepare two or three days worth at a time and keep them in the fridge. Mindset Instead of looking at food in terms of good and bad which I think is a dangerously judgemental way to categorize what were eating, I like to say yes to certain things, and the others fall into the not-right-now basket. For instance, I love brown rice to the ends of the earth and back, but Im not eating it right now since it doesnt make me feel all that great. And just because Im not eating brown rice these days doesnt mean I’ll never eat it again! This leaves room for flexibility and creates a far more sustainable way to look at ones diet. Isn’t it relieving to know that if you are out for dinner and there’s only rice for example, that you could potentially eat it and not beat yourself up? Ahhhh…did you feel that?! What a relief, eh? Tomorrow you’ll get back on the horse, no big deal at all. Making changes should be fun, and keep those labels for tin cans! You’re a fluid being, ever-changing, so make space for that in your meal planning too. Self-care routine, stress-reduction, exercise, and sleep I used to see self-care as something that only people with time have. Well, after totally hitting the wall a while ago, I realized that it just has to be a priority, respected as a part of a holistic approach to health, and something to actually schedule in the calendar. Staying active, sleeping, and treating myself to some yummy stress-reducing activities like spending time in nature, bodywork, and cooking (go figure) keeps me feeling happy and relaxed. Squelching stress doesnt happen by accident: it is truly a daily practice and something to be mindful of. Listen to yourself. How can this moment be juicier and more relaxing? Its fun to love yourself! Keeping stress levels low means that your body will be relaxed and not producing hormones that should only be reserved for emergency situations. Cortisol is a stress hormone released by the adrenal glands. Every time we experience a stressful situation we secrete this hormone into the blood stream so that our bodies can deal with the stressor at hand. Although cortisol is our friend in acute situations, our systems arent designed to be pumping it out round the clock as we juggle and struggle with backlogged emails, fussy kids, and traffic jams. This is why chronic stress is so detrimental to our bodies: prolonged, elevated cortisol levels wreak all kinds of wrong inside of us, raising our blood pressure, causing unwanted weight gain, exhaustion, anxiety, impaired brain function, and weakening the immune response. All the more reason to take self-care seriously, and do the things you love more often. Its actually healthy. Sleeping 7-9 hours a night is another non-negotiable. Getting enough sleep helps us to control our cortisol production, balance our blood sugar, and put us back in line with our natural circadian rhythm. Turning screens off an hour before bedtime will help signal to your body that it is in fact, night time. Create a relaxed, cozy environment and spend the last hour before bed reading, stretching, or meditating. I still struggle with this one, as I love looking at Instagram right before turning out the light, but Im becoming more mindful and doing my best. Required Reading There are a few really amazing books out there that I recommend every woman reads, whether or not you’re seeking advice on a particular health issue. Understanding our bodies and cycles is the first step in helping ourselves become healthier, stronger, more connected women. Woman Code by Alisa Vitti has been hugely educational and supportive for me. Her book is a guide to figuring out what the heck is going on inside you, and how to correct it through diet and lifestyle. I appreciate her easy-to-understand language and humour in this book, because let’s face it: nothing is very funny when you’re hormones are raging! The Complete Natural Medicine Guide to Women’s Health by Dr. Sat Dharam Kaur has been and continues to be another excellent resource for me. This book is more of an all-round toolkit for lifelong health and healing, than specifically about hormone balance. I love the holistic approach to all conditions, and inspiring programs to get us back in touch with our natural cycles in connection to the earth. The third book I recommend is Hormone Balance by Carolyn Dean. Dean is a naturopathic doctor that utilizes both traditional and alternative solutions to help readers rebalance their hormone levels. Her writing is engaging and inspiring, and this book is full of ways for women to achieve greater overall health. Oh man, I havent even talked about the tacos yet! So. I got the idea for these this past summer when I was chopping up tempeh to replace ground beef with in a tomato sauce for pasta. It turned out so meaty, satisfying, and delish that I thought I could perhaps take that same idea, spice it up a little differently, and serve them in a taco. Woot! I knew that grilled veggies and red cabbage would help cut the richness, but that I would also need a boss sauce to put them over the top. During one of my retreats I made a raw queso in our cooking class and everyone went wild for it. It seemed like a natural fit! Topped with some lime, avo, pickled red onions, and cilantro these were the best tacos Ive ever had. Ever. Ever. And Ive had a lot of tacos. I know some of you are going to ask about the corn tortillas and probably remind me that corn is a “grain”. Yes, I am aware of that, and I’ll remind you that I am not grain-free, just cutting way back. I stick mostly to pseudo-grains and make sure they are soaked prior to cooking, and enjoy a treat like this once in a while. I only purchase tortillas made with sprouted corn, or from corn that has been nixtalmized (that topic is a whole other blog post!). I buy my corn tortillas from Hija de Sanchez here in Copenhagen. Their tortillas are made fresh daily using nixtamalized corn imported from Mexico, so they taste unbelievably good. Of course taco fillings are important to a good taco, but the tortilla quality should not be overlooked! It makes the dish. Go find the good ones.     Print recipe     Tempeh Tacos with Raw Cashew Queso Serves 3-4 Tempeh Taco Meat 250g /­­ 8.8oz organic, non-GMO tempeh 1 medium red onion 4 cloves garlic 1 Tbsp. coconut oil or ghee 1 tsp. ground cumin 1/­­2 – 1 tsp. chipotle or smoked hot paprika, to taste 2 Tbsp. tamari 2-5 Tbsp. water, as needed Grilled vegetables 1 medium zucchini 1 medium red onion 1 red bell pepper 1/­­2 tsp. fine sea salt 1 tsp. ground cumin a couple pinches of cayenne, if desired 12 small corn tortillas (try to find organic, non-GMO if possible) 1 batch Raw Cashew Queso, recipe below Optional add-ins: 1 ripe avocado 1 small bunch cilantro pickled red onion or thinly sliced red onion shredded red cabbage tossed with a little salt and lime juice limes for serving hot sauce Cooking and assembly: 1. Start by making the Raw Cashew Queso (see recipe below). 2. Heat your grill or barbecue to medium-high. If not using a grill, simply cook everything in a skillet on the stove. 3. Finely chop or crumble tempeh into whatever size appeals to you (mine were rather small to mimic ground beef). Set aside. Mince red onion and garlic. Set aside. 4. Soak wooden skewers in water while you prepare the vegetables, or longer if you remember. If using metal skewers, skip this step. 5. Wash and cut the zucchini and onion into rings, the peppers into chunks. Place in a large bowl and toss with the salt and spices. 6. Skewer the vegetables so that their largest surface will lay flat on the grill (see photo). Alternate veggies until youve used them all. Place on the grill and cook until stating to char on the underside, anywhere from 5-10 minutes, depending on your cooking method. Flip and cook on the other side. 7. While the vegetables are grilling, cook the tempeh. H eat your cooking oil in a large skillet over medium heat. Add the onion and a few pinches of salt. Cook until starting to brown, about 7-10 minutes. Add garlic and cook for another minute until fragrant. Add crumbled tempeh, cumin, chipotle, and stir well to incorporate. Pour in the tamari, followed by a couple tablespoons of water. Stir well and add water as needed - youre after a moist mixture. Taste and adjust seasoning as desired. Cook for a total of 10 minutes. The mixture should be golden brown, hot and delicious! 8. Warm the tortilla shells on the grill or in a pan over medium-high heat. 9. Spoon the desired amount of tempeh into each tortilla shell. Followed by the roasted veggies, avocado, cabbage, cilantro and pour on the Raw Cashew Queso. Enjoy! Raw Cashew Queso Makes about 2 cups /­­ 500ml Ingredients: 1 cup /­­ 150g cashews, soaked for 4-8 hours or overnight 1 red bell pepper 1/­­2 tsp. salt 2 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric ground cayenne, to taste 1/­­2 cup /­­ 125ml water Directions: 1. Drain and rinse the cashews. 2. Put all ingredients, except water, in a high-speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). Before I go I just want to reiterate how wonderful it felt to be met with such open arms after the last post. I wish I could write back to every single one of you who shared their story with me, and everyone else here, but I simply couldnt get to them all. I am moved beyond words that so many of you felt open and supported in this space too, and I will urge you to seek out help if you need it. And if you know someone who you think may struggle with disordered eating, reach out and help them in a loving, and non-judgmental way. We are all in this together. In love and light, Sarah B *   *   *   *   *   *   * http:/­­/­­www.goldencircleretreats.com/­­portugal/­­index.html Dear friends! I am thrilled to share the location for my next wellness retreat in magical Comporta, Portugal, November 5-11, 2017. Join Mikkala Marilyn Kissi and I at Sublime Comporta for seven days of luxurious living, divinely delicious meals, inspiring cooking classes and nutrition seminars, yoga, Pilates, meditation, and breath work. Come press the reset button with me! Ride horses on the beach, dance under the stars, and cozy up by the fire. This will be a week to remember. I cant wait to see you there! Click here for more info and tickets. The post Tempeh Tacos with Raw Cashew Queso appeared first on My New Roots.

Portabella Banh Mi Bowls

June 4 2017 Oh My Veggies 

These simple and flavorful vegetarian banh mi bowls are made with marinated mushrooms, quick pickled veggies, and spicy sriracha mayo served over brown rice.

Vegan Meal Plan | Black Bean Noodles, Plantain Tacos & Mango Sushi Bowls

June 2 2017 Oh My Veggies 

This weeks vegan meal plan includes: black bean noodle bowls with spicy sesame sauce; plantain black bean tacos with chimichurri sauce; mango sushi bowls with quick pickled vegetables; lentil taco bowls; and lentil mushroom burgers.

Braised Leeks with Cauliflower White Bean Mash

April 13 2017 Golubka Kitchen 

Braised Leeks with Cauliflower White Bean Mash Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a lot of us are still waiting for that first asparagus to pop up, and for rhubarb to show its blush at the stores and markets. I’m checking in with one more transitional meal today, still cozy and hearty, but very vegetable-forward. There’s a step-by-step video, too :) Have you ever tried braising or roasting whole leeks? It’s a revelatory way of preparing the vegetable, since leeks usually play a secondary role, where they get thinly sliced and pretty much disappear into whatever dish they are in. Cooking leeks whole yields surprisingly delicious results, and brings forward their sweet, mildly oniony flavor. The texture becomes incredibly buttery, and the modest vegetable becomes completely transformed. One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek. I always save the tops to include in homemade vegetable broth, and I suggest making a quick broth out of the tops and cauliflower stems here (although you can of course use store-bought broth as well). The cauliflower and white bean mash is the perfect, hearty pairing to the braised leeks. It’s smooth and peppery, with a studding of fresh herbs throughout. Both components of the dish keep well and make for great leftovers. I can imagine the mash working well served with roasted carrots or grilled asparagus for another quick meal. Enjoy! Braised Leeks with Cauliflower White Bean Mash   Print Serves: 6 Ingredients for the braised leeks 5-6 large leeks with long white parts 2 tablespoons neutral coconut oil or ghee sea salt freshly ground black pepper veggie broth - reserved from boiling green parts of the leeks or store bought for the cauliflower white bean mash 1 cup dried white beans - soaked overnight 3-4 garlic cloves - crushed with a knife 2 bay leaves (optional) one 2-inch piece kombu (optional) sea salt 1 tablespoon neutral coconut oil or ghee pinch red pepper flakes 1 large yellow onion - chopped 3 garlic cloves - sliced 1 small head of cauliflower - cut into florets leek broth from above or any veggie broth freshly ground black pepper handful each parsley and dill - chopped (optional) olive oil - for serving microgreens - for serving (optional) Instructions to braise the leeks Cut the dark green parts off the leeks. Wash the green parts thoroughly and place into a large soup pot together with leftover cauliflower core and stems, cover with water. Bring to a boil over the high heat. Lower the heat to a simmer, add salt and cook, covered, for 20 minutes. You can also add any vegetable scraps you have on hand to this broth. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. This step could be done the day before. You can of course skip this step entirely and just use store-bought or pre-cooked vegetable broth. Slice the white parts of the leeks in half vertically and place into the sink or a large bowl and cover with water. Let soak a bit and carefully wash all the dirt from between the layers. Warm the oil or ghee in a large saucepan over medium heat. Add the washed and dried leeks to the pan face down in a single layer. Leave to cook undisturbed until golden on one side. Flip, add salt and pepper and let the other side caramelize. Add leek broth/­­any veggie broth to cover the leeks partially. Establish a strong simmer, cover the pan and cook for 15-20 minutes, or until the leeks are tender throughout. Add more broth if too much evaporates. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. Serve the leeks on top of the cauliflower white bean mash, below. to make the cauliflower white bean mash While the leek broth and leeks are cooking, drain and rinse the beans and add to a large pot. Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered. Reduce the heat to a simmer and cook, partially covered. Start checking the beans for doneness after 30 minutes and continue to cook until tender, if necessary. Add salt at the last 10 minutes. Drain the beans and set aside. This step can be done the day before. The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months. Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent. Add garlic and cook for another 2 minutes, until fragrant. Add cauliflower, a large pinch of salt, black pepper and the leek broth/­­any veggie broth to cover the bottom of the pan. Bring to a simmer, cover and cook for 7-10 minutes, or until cauliflower is tender. Add more liquid if too much evaporates to ensure that the cauliflower is being steamed. Add in cooked beans at the end, toss to warm them through. Add the cauliflower and beans to a food processor, along with a splash of the leek broth/­­any veggie broth. Process until smooth. Test for salt and pepper and adjust if needed. Add parsley and dill and pulse to incorporate. You may need to do this in batches, depending on the size of your food processor. Serve drizzled with olive oil and topped with the braised leeks from above. Notes 1. If you dont have time to cook dried beans, you can use 3 cups already cooked/­­canned white beans in this recipe. 2. Although kombu is optional, its a great thing to throw into the pot when cooking beans, as it helps make beans more digestible, as well as contributes its minerals. 3.5.3226 You might also like... 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Creamy Spinach Soup + Our New Book!

March 18 2017 Green Kitchen Stories 

Creamy Spinach Soup + Our New Book! Woot woot! Before we jump into today’s recipe, we can finally share more information about our next book! It’s called Green Kitchen At Home and it’s something we have been working on under wraps for the past year. And now we have finally received a pre-copy of it. As the title suggests, this book is a gathering of all the recipes we eat most often in our home - our familys favorite dishes really. The book focuses on simple and comforting dishes that are easy to like, adapt and cook. We have tried to minimize weird ingredients so your mom, brother or non-vegetarian best friend also will find it inspiring and useful. Many recipes in the book have naturally started off here on the blog, but we are also sharing loads of previously unpublished recipes that we have kept within our family until now. Youll find the golden millet porridge or the Spinach & Banana Pancakes that we often make in the mornings, the savoury broccoli muffins that travel well in a backpack, sheet pan dinners for stressful weeknights, our super simple rye bread waffle toast, a fun vegetarian version of fish & chips, wine-baked mushrooms for a weekend with friends, and our childrens favorite - our va-va-voom baked donuts that have been a success at many kids parties. And lots more. Its not a vegan book as we eat egg and cheese in our family, but just like our other books, many recipes have vegan suggestions. A lot of the recipes are based on our fridge staples and in the book we show how to vary these staples into a multitude of easy shortcut dinners. The book has about 100 recipes in total - and all of them have been tested by a separate tester. We will be sharing more info as we are closing in on the release. It feels crazy and completely unreal that we have actually written a fourth cookbook and we are immensely grateful for all your support along the way. We hope that you will love this book and find it useful at home. We are planning a small US book tour and will let you know more about that really soon. The book is released already on 1 April in Australia and NZ, 20 April in the UK and 2 May in the US. It will also be released in several European languages after the summer. Here are some pre-order links:   Amazon.co.uk (UK). Amazon.com (USA). Booktopia.com (Australia & NZ). To celebrate the book, we made soup. A very green soup. The soup itself is good and simple. Basically just leek, potatoes and spinach. But what gives it a delicious and pungent kick is the topping. Quick-cooked green beans are tossed in a spicy chermoula made from pickled jalape?os, herbs, oil, lemon and a dash of maple syrup and it works so well with the mild and creamy soup. We also add avocado, yogurt and a generous drizzle of hemp seeds on top which takes it up another notch. Sometimes when a recipe image looks too good, I find myself thinking “but it probably isn’t that good in real life”. This is. One great thing with this method is that our kids eat this soup with just a drizzle of yogurt instead of the spicy beans, while we (for once) get it exactly as spicy as we want it. Everyone’s happy! The inspiration for this soup actually came from a toast. One of our favorite Stockholm cafes, Pom & Flora, serve an avocado toast with pickled jalapeno chermoula, cream cheese and hemp seeds. That toast has such a lovely combination of sweet, creamy and spicy tones, and this soup picks up much of the same flavors. A visit to one of their cafes is mandatory if you are visiting Stockholm! Spinach & Potato Soup with Spicy Chermoula Beans Serves 4 This soup is spectacular paired with the beans, but if you decide to serve it without you can add some chili flakes to the recipe to make it a little more pungent. 1 tbsp cold-pressed coconut oil or olive oil 2 small leeks, rinsed and finely chopped 2 cloves garlic 1-2 tbsp fresh ginger 2 tbsp fresh thyme, chopped 600 g potatoes, peeled 4 cups/­­1 liter vegetable stock (or 4 cups /­­ 1 liter water + 1 tbsp dried vegetable stock powder) 1 large bunch /­­ 150 g large-leaf fresh spinach, rinsed and thick stems discarded sea salt, to taste Serve with 1 avocado, sliced yogurt or coconut yogurt Jalape?o Chermoula Beans (recipe below) hemp seeds drizzle of olive oil Heat oil in a large sauce pan on medium heat. Rinse and finely chop the leeks, peel and crush the garlic and grate the ginger. Add them to the saucepan along with the thyme and let sauté for a few minutes until soft and smells fragrant. Peel the potatoes, cut them into quarters and add them to the saucepan along with vegetable stock. Let cook for 10-15 minutes and then add spinach. Stir to let the spinach wilt down into the soup and let simmer for just a few minutes. Use a hand blender to mix the soup smooth. Add salt, taste and adjust the flavours. Serve the soup topped with a quartered and sliced avocado, a dollop of yogurt, jalapeno chermoula beans (see recipe below), a scattering of hemp seeds and a drizzle of olive oil. Jalape?o Chermoula Beans 1 tbsp cumin seeds 1 large bunch fresh parsley 1/­­2 lemon, juice 10-12 slices pickled jalape?os (or 1 whole) 2 cloves garlic, peeled 1 tbsp maple syrup 4 tbsp cold-pressed olive oil sea salt 1 large handful /­­ 200 g green string beans Toast cumin seeds in a dry skillet on low-medium heat for a few minutes. Add them to a mortar (or food processor) along with the other ingredients (except the beans). Use the pestle to mash everything into coarse dressing (or pulse a few times if using a food processor). Taste and adjust the flavors. Bring water to a boil in a large sauce pan. Trim off the ends off the beans and cut them in half. Add the beans to the water and let them cook for no more than two minutes. Strain the water and add the chermoula to the sauce pan. Toss until all the beans are dressed with the sauce.

Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews

November 17 2016 FatFree Vegan Kitchen  

Shredded Brussels Sprouts Salad with Dried Cranberries and CashewsDried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor.  Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did contain a few vegan or easily veganized dishes. One of them was a shaved Brussels sprouts salad that turned out to be delicious. I’d never had raw Brussels sprouts before and was a little wary, but shredding makes them tender and mellows their flavor. Of course, I had to try making it at home, with a few healthier substitutions. (...) Read the rest of Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews (1,041 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 2 comments | Add to del.icio.us Post tags: Gluten-free, Greens, Higher-fat, Thanksgiving Recipes, Under 200 The post Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews appeared first on FatFree Vegan Kitchen.

MALAYSIA vegan cookbook on Kickstarter

August 19 2016 The Lotus and the Artichoke 

MALAYSIA vegan cookbook on Kickstarter On August 16th, 2016 I launched the Kickstarter Crowdfunding project for The Lotus and the Artichoke MALAYSIA vegan cookbook! This is my 4th Kickstarter project, and like the first three, it’s off to a terrific start. Cruise on over and check out the campaign. It’s a great way to support my creative endeavors and culinary adventures, and it’s a great way to pre-order the new cookbook which will be coming out in October. The Kickstarter will end on Sept 15th... make sure to get in before the fun is over. For the next few weeks, I’ll be posting cool updates and Behind the Scenes stories and photos of the design and production of the new cookbook. The Lotus and the Artichoke – MALAYSIA After 3 successful Kickstarter projects and 3 internationally celebrated cookbooks, The Lotus and the Artichoke is back with a new cookbook... and back on Kickstarter! Earlier this year, I returned home to Berlin, Germany after 5 intense weeks exploring Malaysia, Singapore & Borneo: checking out the cities, cruising the coasts and countryside, island life during the wild Chinese New Year celebrations, staying in a rainforest treehouse, eating and cooking with the locals everywhere, and riding buses, trains, taxis, and boats all over the place. Since then, I’ve been recreating the insanely delicious eats, writing up new recipes inspired from the trip, spending hours at my art desk and computer with the illustrations and design, and photographing all the dishes for my next cookbook: The Lotus and the Artichoke – MALAYSIA: A Culinary Adventure with over 70 Vegan Recipes. My 4th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide: - 160 pages - with over 60 full page color photos - Personal stories, art, and recipes inspired by 5 weeks of travel in Malaysia, Singapore & Borneo - Explore amazing Malay, Chinese, and Indian cuisine from the fantastic foodie metropolises Kuala Lumpur & Singapore, culinary heritage highlights of Penang, rising star Ipoh, Sarawak’s quaint Kuching, the tribal highlands of Borneo and beyond - Everyday classics, mind-blowing mains, fabulous feasts, street food superstars, awesome salads & fresh treats, great snacks, and crazy delicious desserts - Discover new flavors, tasty spices, and easy, awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Pre-Order my MALAYSIA cookbook on Kickstarter Some of the recipes: - Kelabit Mango Salad - Shredded Beet & Coconut Salad - Cucumber Zucchini Salad - Acar - pickled vegetables - Urap - traditional veg side - Penang Laksa Soup - Curry Mee - Nonya Noodle Soup - Spicy Mushroom Noodle Soup - Wonton Soup - Popiah Rolls - Otak-Otak - steamed quiche pockets - Satay Skewers w/­­ peanut sauce - Serunding Kelapa - roasted coconut & spices - Sauce Kachang - satay sauce - Sambal Belachan - red chili sauce - Pineapple Pepper Chutney - homemade red curry rempah paste - vegan faux-fish sauce - super 5-spice powder - Nasi Lemak - coconut creamy rice & ginger lemongrass tofu - Nasi Kandar - Malay street food feast - Nasi Kerabu - herbs, spices & olive mushroom rice - Nasi Goreng - fried rice classic - Mee Goreng - fried noodles with vegetables & crumbled tofu - KLFC - Kuala Lumpur Fried “Chicken” - Mushroom Murtabak - stuffed, grilled Indian flatbread - Sayur Campur - mixed vegetables w/­­ dark soy sauce - Sayur Lodeh - mixed vegetables w/­­ coconut gravy - Kang-Kong Goreng - stir-fried spinach - Bao - steamed buns w/­­ spicy seitan - Assam Tofu Faux-Fish - Asian casserole - Crispy Curry Tempeh Cubes - Soya Rendang - Black Pepper Seitan - Eggplant & Okra Tomato Curry - Szechuan (Kung Pow) Seitan - Char Kuey Teow - stir-fried rice noodles - Hong Shao Rou - roasted jackfruit - Mushroom Manchurian - Roti Canai - red curry & flatbread w/­­ chutney - Banana Leaf - Indian curry meal - Gobi 65 - Indochinese batter-fried cauliflower - Punjabi Sizzler - Apam Balik - crunchy peanut pancakes - Cendol - shaved ice, green noodles & syrup - Kueh Dadar - green pandan crepes - Kueh Lapis - multi-color cake - Ondeh-Ondeh - sweet, chewy dumplings - Kuih Kodok - fried banana fritters - Chocolate Mint Cake - Lychee Banana Sorbet - Coconut Ice Cream - Iced Ginger Lime Soda - Purple Dream - ... and more! Pre-Order my MALAYSIA cookbook on Kickstarter The post MALAYSIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Superfood ‘Cherry Garcia’ Pops with a Chocolate Core

July 31 2016 Golubka Kitchen 

Superfood ‘Cherry Garcia’ Pops with a Chocolate Core This week, I wanted to re-create my favorite Ben & Jerry’s ice cream flavor, making it vegan (though B&J came out with their own non-dairy ice cream, which is so awesome) and nutritious with the addition of a few energizing superfoods. Another thing I know people can’t get enough of in B&J’s ice cream are their decadent cores, so I went ahead and gave these Superfood ‘Cherry Garcia’ Pops a chocolate core to really drive the point home. If you’re wondering why the pops are minty-colored, it’s due to the addition of spirulina, along with other nutritionally dense ingredients like hemp hearts and cacao nibs. A bonus – no ice-cream maker is needed for these. Moving to the U.S. from small-town Russia in the 90s and going to a Ben & Jerry’s ice cream shop for the first time was completely mind-blowing because a) back home, we did not have dedicated ice cream shops, b) ice cream flavors I grew up with were very basic and I had never seen so many extensive flavor options c) they sold little tubs of ice cream to take home, which was unheard of in Russia at the time d) everything tasted incredibly decadent and delicious. So here’s my B&J tribute, as a thanks for opening my eyes to possibilities I didn’t know existed. Read on for some weekend links and have a peaceful Sunday. Kids Taste-Test the New Ben & Jerry’s Vegan Ice Cream  Essentials – since we get many questions about our chosen kitchen and photography tools, we’ve made a page with links to all our favorite and most-used products – Kitchen Tools here, Photography here (also working on a round-up of favorite health-related books/­­cookbooks and natural beauty!) The Sad, Sexist History of Salad – Americans, in particular, strongly associate healthy or light foods, such as salad, chicken, and yogurt, with women, and unhealthy or heavy foods, such as beef, potatoes, and beer, with men, both men and women preferred unhealthy foods with masculine packaging and healthy foods with feminine packaging. Fascinating. The World’s Most Innovative Companies in 2016 – according to Fast Company Julia Turshen on the One Part Podcast – loved this, especially her point on asking for credit/­­compensation – if you don’t ask, you will never know what the possibilities are. You may know Turshen from co-authoring Gwyneth Paltrow’s cookbook, along with many others. Cannot wait for her own cookbook to come out. Meryl Streep: A League of Her Own, also, Taste of Streep!? Obama After Dark – how one can average only 5 hours of sleep a night AND run the country is beyond me, also Obama Sets the Record Straight on His 7-Almond Habit :) About Us – we’ve updated our about page a bit, with very important info like our zodiac signs ;) Snapchat – follow @golubkakitchen for all behind-the-scenes Superfood Cherry Garcia Pops with a Chocolate Core   Print Serves: 7-10 pops Ingredients for the cherries 1 heaping cup cherries - pitted and halved 1 tablespoon maple syrup 1 tablespoon arrowroot powder 1 tablespoon water for the spirulina mix 1½ cup raw cashews - soaked for 2-4 hours 1 cup canned unsweetened full fat Thai coconut milk 3 tablespoons maple syrup or more to taste ½-1 tablespoon spirulina powder ½ tablespoon vanilla extract ½ teaspoon xanathan gum or 1 tablespoon arrowroot powder (optional) 1 tablespoon shaved dark chocolate or raw chocolate 1-2 tablespoons cacao nibs for the chocolate core ⅓ of the spirulina mix 2 tablespoons shaved dark chocolate or raw chocolate 3 tablespoons raw cacao powder for the pops 7-10 tea cups, small glasses or pop molds neutral coconut oil for oiling the cups spirulina mix (recipe above) chocolate core (recipe above) 7-10 wooden sticks - soaked for 2 hours or overnight hemp hearts cacao nibs Instructions to prepare the cherries Combine cherries with maple syrup and bring to a boil in a small saucepan. Reduce the heat to a simmer and simmer for 2 minutes. Combine arrowroot powder with water in a small bowl and add to the saucepan, while stirring. The cherry compote should thicken slightly. Remove from heat and let cool. to make the pops Make the spirulina mix. Drain and rinse cashews and put into an upright blender, preferably high-speed. Add coconut milk, maple syrup, spirulina, vanilla, and xanathan gum/­­arrowroot powder, if using and blend until smooth. If not using a high-speed blender, optionally strain mixture through a fine-mesh strainer for the most smooth and velvety texture. Spoon about ⅓ of the spirulina mix into a medium, heat-proof bowl and set aside. Add shaved chocolate and cacao nibs to the blender with the remaining ⅔ of the spirulina mix and pulse to combine briefly. Transfer the mixture into a separate bowl, then fold in the cherries. Make the chocolate core. Place the reserved ⅓ of the spirulina mix onto a double boiler, add chocolate and let it melt, stirring to incorporate. Remove from the heat, add in cacao powder, mix to combine and let cool. Make the pops. Oil your cups/­­molds generously with coconut oil and spoon the spirulina-cherry mix in, leaving a well in the center for the core. Spoon the chocolate core into the well. Even out the surface and insert the wooden stick. Repeat with the rest of the pops. Freeze until completely firm. Prepare a plate with cacao nibs and hemp hearts for coating, along with a parchment paper-covered surface for placing pops onto. Take cups with pops out of the freezer and place into a dish with hot water for a minute, for easier removal. Remove popsicles from cups, pulling them out by the sticks. Dip the top of each pop into the prepared hemp/­­cacao nib mixture and press gently to make the pieces stick. Place onto a parchment paper-covered surface and keep frozen until ready to eat. Take the popsicles out of the freezer 5-10 minutes prior to eating. 3.5.3208 You might also like... Barley Tomato Salad Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday Mung Bean Falafel Bowl with Pickled Rainbow Chard Rose and Lavender Parfait and a Breakfast with Friends .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 Superfood ‘Cherry Garcia’ Pops with a Chocolate Core appeared first on Golubka Kitchen.

Marinated Summer Vegetables and Beans over Freekeh

July 6 2016 Golubka Kitchen 

Marinated Summer Vegetables and Beans over Freekeh Today I thought I would share an everyday recipe that I make quite often, great for satisfying a vegetable craving, and nourishing but summery at the same time. One of my favorite treatments for vegetables, besides the go-to roasting/­­steaming/­­sautéing, is marinating, which is especially good for summer, since marinated vegetables are at their best when cold. Marinated beans are another staple in our house. I try to make a pot of beans most weekends, and let them develop in a marinade of lemon juice, oil, garlic and herbs over the week. It’s a great thing to have in the refrigerator for spooning into salads and bowls throughout the workweek – an easy way to make a quick, nourishing meal. Right now, I’m obsessed with Rancho Gordo’s heirloom Scarlet Runner Beans, which are perfectly plump, meaty and creamy all at the same time, but use any favorite beans in this recipe. In this dish, a rainbow of crisp, blanched and sautéed summer vegetables and velvety beans is marinated in a simple, garlicky and mildly spicy dressing. Use whichever vegetables you have on hand here – omitting a few is fine – but I recommend keeping the cauliflower as a constant, whether purple or regular in color, as it tastes amazing here. Have you tried freekeh yet? It’s fairly new to me, and very much worth seeking out if you’re looking for variety in your grain selection for salads and bowls. Freekeh is made of an ancient wheat variety, which is harvested when young and roasted over an open fire, which burns off all of the grain’s outer shell, while the inner young grain stays intact. This intricate process yields a pleasant, slightly smoky flavor. These veggies and beans taste delicious over freekeh, but any grain of choice can of course be used in place of it. Lastly, this year’s Saveur blog awards are upon us, and being nominated has proven to be an important milestone for any food blog, a kind door opener if you will. If you enjoy our recipes and photos, we would be absolutely thrilled if you could take a minute out of your day and nominate us for the food obsessive award category, which is basically a special diet category, (or any other category that you see fit). It would truly mean the world. Thank you for your support, and as always, we wouldn’t be here without your readership. Marinated Summer Vegetables and Beans over Freekeh   Print Serves: 4-6 Ingredients for the marinade 1 tablespoon cumin seeds 4 garlic cloves - minced juice of 1 lemon - freshly squeezed 1 teaspoon sweet Hungarian paprika ½ teaspoon sriracha/­­chili sauce of choice or more to taste 3 tablespoons olive oil sea salt - to taste freshly ground black pepper - to taste for the vegetables and beans 1 small cauliflower head - cut into florets 1 yellow summer squash or zucchini - sliced into bite-sized pieces 1 tablespoon neutral coconut oil 1 small broccoli head - cut into florets handful green beans - strings removed if present sea salt - to taste freshly ground black pepper - to taste 2-3 large kale leaves - stems removed and sliced (optional) 1 large carrot - shaved into ribbons with a vegetable peeler 1 cup cooked beans large handful fresh dill - minced large handful parsley - minced 1 cup freekeh or other grain of choice - cooked (optional) Instructions to make the marinade Toast cumin seeds in a small pan until fragrant, for about 1 minute, then grind in a mortar and pestle. Combine all the ingredients in a small bowl and whisk until blended well. Set aside. to cook the vegetables Bring well salted water to a boil in a medium soup pot. Prepare an ice or cold water bath for blanched vegetables. Add cauliflower to the boiling water and blanch for 2 minutes. Add zucchini and blanch together with the cauliflower for another minute. Drain and transfer into the cold water bath. Warm coconut oil in a large saute pan over medium high heat. Add broccoli and green beans, sprinkle with salt and freshly ground black pepper, and saute for 3-4 minutes, until bright green and crisp-tender. Add kale and stir around until wilted. Add cauliflower, zucchini and carrots, toss to combine. Remove from heat, add beans and herbs. Pour marinade over and toss to coat. Taste for salt and pepper, adjust if needed. Serve immediately over freekeh/­­other grain of choice or transfer to a glass container and let sit at room temperature for 30 minutes. Refrigerate until ready to eat. The flavors will develop further with time. Notes You can cook the vegetables any preferred way - steam, boil or sauté. 3.5.3208 You might also like... 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Green Smoothie Pops -- Ice Cream Sunday

June 19 2016 Golubka Kitchen 

Green Smoothie Pops -- Ice Cream Sunday This Sunday, we are going for something very light, summery, fruity, and very nutritious. More particularly, a green smoothie on a stick. Green smoothies have been making an almost daily appearance at our house, ever since I got a high-speed blender about six years ago (here’s a nice flashback video from four years back, those little chubsters are so grown up now). It’s the easiest way to pack a ton of greens into your daily eating routine. I almost feel like I’m cheating when I put a huge bunch of leaves, together with some fruit and powders into a blender, and end up with a pleasant and smooth, drinkable meal, that I can consume in a few minutes and continue on with my day. Do you know what I mean? The ease of it all is something to be thankful for. Of course, this can be done in any blender, but a high-speed one just has that amazing ability to break down all the fibers into the creamiest smoothie. These pops are exactly that – a little green pick-me-up that can be easily eaten for breakfast on a very hot day, or as an extra nutritious dessert, on any day. Read on for some weekend links and enjoy your Sunday. Chef Jacques La Merde – have you seen this instagram account? Photos of the most beautiful plates of meticulously styled dishes, but there’s a twist to it all when you look closer and read the ingredients list. Hilarious. Plus, the woman behind it all. On Being – been diving into the archives of this podcast lately, loved the interviews with Barbara Kingsolver and Dan Barber. How To Cook a Wolf – reading this book (for the first time!) and loving it. M.F.K. Fisher has such a straightforward and witty voice, and I have so many passages underlined already, like this one, from 1942: “In the first place, not all people need or want three meals each day. Many of them feel better with two, or one and one-half, or five […] ‘balance ‘ is something that depends entirely upon the individual. One man, because of his chemical setup, may need many proteins. Another, more nervous perhaps, may find meat and eggs and cheeses an active poison, and have to live with what grace he can on salads and cooked squash.” Awesome read. Adaptogens – a complete guide Berlin’s Honey Bees – “Honeybees visit 2 million flowers to create just 1 lb of honey.” Forever blown away by bee facts. All the Food That’s Fit to Print – on edible 3D printing The Gentlewoman Library – just discovered that the magazine has an entire online library of their interviews with all kinds of amazing women, from Yoko Ono to Beyonce to Martha Stewart to Tilda Swinton. Curb Your Enthusiasm – is back :) Blog Love – hummus for dinner, golden milk chia pudding, new potato and lentil salad w/­­ lemon caper dressing, peach and blackberry cobbler Green Smoothie Pops   Print Serves: 10 popsicles Ingredients 1 ripe mango ¼ ripe pineapple 1 ripe banana (optional) 3-6 kale leaves or other leafy greens - stems removed purified water maple syrup - to taste (optional) 1 kiwi, peach, strawberry, etc. - sliced, for decoration (optional) Instructions Blend all ingredients, except kiwi/­­other sliced fruit, in a blender until very smooth, adding enough water to achieve a thick milkshake consistency. If using kiwi/­­other sliced fruit for decoration, arrange the slices inside ice pop molds, sticking them to the walls so they will be visible on the surface of the pops. Carefully pour or spoon the smoothie into the molds, taking care not to create large air pockets. Once full, lift and gently drop the molds on the counter several times to eliminate any air bubbles. Cover with the lid and insert wooden sticks. Freeze for 3-4 hours or overnight, until completely frozen. Let sit for 5 minutes or run hot water over the molds and the lid to remove the pops. Notes The amount of kale used in this recipe can greatly vary depending on the size of your kale and your preference. I like to use a whole bunch for that extra green, but 3-6 leaves is plenty. Soak wooden popsicle sticks in water overnight for better hold. 3.5.3208 You might also like... Simmered Squash Soba Bowl Banana Toffee Tart Mung Bean Falafel Bowl with Pickled Rainbow Chard Black Bean Chocolate and Fig Cookies .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 Green Smoothie Pops -- Ice Cream Sunday appeared first on Golubka Kitchen.

Gluten Free Mexican Casserole with Pickled Onions

May 2 2016 Vegan Thyme 

Gluten Free Mexican Casserole with Pickled Onions This dinner should be called, "my-kitchen's-calling-me" casserole.  Here' how this awesome vegan (oh and did I mention it was gluten-free, too?) casserole came about.  I made a lovely pan of veggies and beans to use as my filler: onion, garlic, green pepper, mushrooms, black beans, corn and a can of tomatoes, plenty of cumin and oregano--spice it up to your heart's content. *I have a special Penzey's blend I use, too. Let this mixture simmer for a bit (let the juices reduce, too), and while it simmers, make the pickled onions: red onion slice thin, juice of one lime with a pinch of sugar and some salt and white vinegar--enough to cover the onions in a bowl. Set this aside. When you've finished the pickling stuff, begin layering the casserole by using a square dish, spread a bit of salsa over the bottom to begin with, then cover this with corn tortillas (you'll have to break a few in half just to fill in the corners well. In between the three or four layers you make, add a smattering of vegan cheeze in between for good measure, then top the casserole with a bit of the cheese and bake at 375 until bubbly, about 30 minutes. While this bakes, make your rice and guacamole you'll be serving with it on the side. This has been on our table at least once a week for the past few weeks now.  You can see here what I'm talking about with the whole "layering" thing. Just keep layering until you run out of filling. You'll want to keep room at the top so while it bakes, you don't have oven spillage. This is delicious and makes for an even better left over.   The night I made this, I called home to say "I" would be cooking dinner.  (Dr. Thyme has been doing the honors of cooking as of late, and doing a fine job at it, I might add, however. . .) Yes, I realized it was almost five-thirty, but I still wanted to cook.  You see, I missed my kitchen.  My afternoons planning for an evening.  My evenings planning for the next day.  This "work" stuff is beginning to wear thin on me.  Seems like life itself has been zipping by at warp speed.  I don't like it one bit.  I had to go somewhere for some "work stuff". Those critters you see here were what I saw when I was there. It was some awful work-related thing designed to torture you into becoming better at *stuff*.  Yes, three days, eight hours a day in a windowless conference room ALWAYS motivates.  When I got home, I craved normalcy. Like knitting, gardening and just chilling. I'm knitting this Pebble Beach Shawl. I'm using some yarn that I had left over from my "subscription" yarn deal: Teresa Ruch Designs Fingering 5/­­2. It literally took me two hours to wind into a cake--it's a slippery kind of yarn. I'm not used to working with "slippery" yarns, but felt this would be a nice change rather than hold onto wool during the summer.  I thought it might go faster than it is going. It's still very lovely. There is "purling".  (I'm not a lover of the purl stitch.) Yup. That's my spring garden shoved into the back of our car. Pretty, no? Happy to be home.  So. Happy.  Our baby girl will be two years old this summer. Hard to believe. Time is flying here, folks.

Bánh M? Tostadas

July 11 2017 Robin Robertson's Global Vegan Kitchen 

Bánh M? Tostadas East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. In this iteration, bánh m? ingredients find themselves on toasted tortillas instead of in a baguette to make Bánh M? Tostadas. Corn tortillas are usually used for tostadas, although wheat tortillas may be used if you prefer. Bánh M? Tostadas - 1 large carrot, shredded - 1/­­2 English cucumber, peeled, seeded, and chopped - 2 cups finely shredded cabbage - 1 cup fresh cilantro leaves - 1 to 2 tablespoons chopped pickled jalape?o chiles ((optional)) - 1 teaspoon dark (toasted) sesame oil - 1 tablespoon neutral vegetable oil - 2 garlic cloves, minced - 1/­­4 cup minced scallions - 1 1/­­2 teaspoons grated fresh ginger - 1 (8-ounce) package baked tofu, cut into thin strips - 3 tablespoons soy sauce - 3 tablespoons hoisin sauce - 2 tablespoons rice vinegar - 1 to 2 teaspoons sriracha sauce - 1 teaspoon sugar Tostada shells: - 4 to 6 corn or flour tortillas - 2 tablespoons grapeseed oil Toppings: - In a large bowl, combine the carrot, cucumber, cabbage, cilantro, and jalape?os, if using. Drizzle on the sesame oil and toss gently to combine. Set aside. - Heat the vegetable oil in a skillet over medium heat. Add the garlic, scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the soy sauce and mix well to coat the tofu. Set aside to cool. - In a small bowl, combine the remaining 2 tablespoons soy sauce, the hoisin, vinegar, sriracha, and sugar, stirring well to blend. Tostada shells: - Preheat the oven to 400°F. Arrange the tortillas in a single layer on two baking sheets. Brush both sides of each tortilla with oil. Bake for 5 minutes on one side, then flip the tortillas over and bake for 2 to 3 minutes longer, until crispy. Watch carefully so they dont burn. To assemble: - Evenly divide the tofu among the tostada shells. Top each with some of the vegetable mixture, then the sauce. Serve immediately. Excerpted from 100 BEST VEGAN RECIPES, (C) 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by Lucy Schaeffer. The post Bánh M? Tostadas appeared first on Robin Robertson.

Quick Pickled Vegetables

June 2 2017 VegKitchen 

Quick Pickled Vegetables When gardens and markets are bursting with veggies, its fun to make these quick pickled vegetables. With a mild sweet and savory brine, this addictive veggie snack just might tempt kids and picky eaters. Since this isn’t a vacuum-sealed canning project, you don’t need any special equipment. These pickles keep well for a week or more […] The post Quick Pickled Vegetables appeared first on VegKitchen.

Roasted Pickled Beets

April 30 2017 FatFree Vegan Kitchen  

Roasted Pickled Beets Spring has arrived in the South, and along with it my weekly CSA (Community Supported Agriculture) box. This year, I’m getting a weekly shipment of some fruits (strawberries) and mostly vegetables (collard greens) from Up In Farms, and I have to say, it keeps us eating healthy. It’s hard to stay on top of all the greens that arrive weekly and need to be eaten right away or prepared and frozen, but I love it when the box includes something I can easily “put up” (old-fashioned term for preserve) for later, like beets. It’s amazingly easy to slap some beets into the oven and make pickled beets when they’re done. (...) Read the rest of Roasted Pickled Beets (475 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | No comment Post tags: Eat-to-Live, Gluten-free The post Roasted Pickled Beets appeared first on FatFree Vegan Kitchen.

The Best Vegan Banh Mi Sandwich

March 23 2017 Happy Cow veggie blog 

According to Eat Chay, there are certain layers of flavors that makes the perfect Banh Mi: pâté + butter + mayonnaise + coriander + chillies + cucumber + pickled carrots […] The post The Best Vegan Banh Mi Sandwich appeared first on The Veggie Blog.

Spirulina Latte

March 12 2017 Golubka Kitchen 

Spirulina Latte Checking in really quickly with this trippy spirulina latte. Half the fun of eating spirulina is its color, the other half is knowing its many incredible health benefits, while the swampy, algae flavor is no fun at all. I usually just include spirulina in smoothies, where the flavor gets masked by the sweetness of the fruit, but that also means that its magical, aquamarine color will get lost among the numerous berries that I put in my smoothies. This latte is a more direct and, let’s say, conscious way of consuming spirulina – it’s fun to make, warm, cozy, slightly sweet, and not at all swampy in taste. Drinking a beverage of this color will definitely make you appreciate spirulina in all its glory and provide you with a bright start to your morning or a smile during your afternoon break. There are some links after the jump, enjoy your Sunday! Immigrant Food Stories 25 Songs That Tell Us Where Music Is Going (have your sound on) Scott Chalky, America’s Favorite Farmer – interviewed on Here’s the Thing Laura Miller’s Talking in Circles This ‘Poke’ Bowl! Speaking of Superfood Lattes – check out the Good Sort’s… Enjoyed This Zadie Smith Interview on Fresh Air (from November ’16) Spirulina Latte   Print Serves: 2-3 Ingredients 2 cups almond milk or other plant milk of choice (I used homemade hazelnut) 1-2 teaspoons organic spirulina powder 1 teaspoon maca powder (optional) ¼ - ½ teaspoon ground ginger 1 tablespoon honey or more to taste 1 teaspoon coconut butter (optional) 1 teaspoon sunflower lecithin (optional) beet powder mixed with coconut sugar - for garnish (totally optional) Instructions Pour the milk into a medium saucepan and warm over medium high heat until pleasantly warm but not boiling. Put the warmed milk into the blender together with the rest of the ingredients, except the beet powder garnish. Blend until smooth and frothy. Distribute between cups, garnish with the beet powder and enjoy warm. Store the leftovers refrigerated in an airtight container. This latte can also be enjoyed chilled or iced. 3.5.3226 You might also like... Lavender Milkshake and Chamomile Latte Juicing Elderflower Lemonade Honey Miso Latte .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spirulina Latte appeared first on Golubka Kitchen.

Gemista – A Rainbow of Stuffed Veggies

September 20 2016 Green Kitchen Stories 

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

Mango Sushi Bowls with Quick-Pickled Carrots and Cucumbers

August 9 2016 Oh My Veggies 

Making sushi rolls is a difficult skill to master, but putting all the components of sushi in a bowl? So much easier.

Vegan Cobb Salad with Watermelon Bacon

July 20 2016 Golubka Kitchen 

Vegan Cobb Salad with Watermelon BaconThis post was created in partnership with Kuisiware. I’m sure I’m not alone in my desire to live off salads during these hot summer months. Leafy greens are in abundance and at their most flavorful right now, and if I don’t take full advantage of them, I feel as though I’m missing out. So this summer, our goal is to expand the salad section of our recipe index with all kinds of twists on the classics and more. This week, the idea was to come up with the most vibrant vegan version of Cobb Salad, and putting it together was a true pleasure. Since Cobb Salad is an entire meal type of affair, I knew I had to load my plant-only version with all kinds of nourishing, savory components. Big, buttery beans replace eggs here, while velvety roasted eggplant could be seen as a stand-in for chicken. There is roasted corn and sweet cherry tomatoes to celebrate the season, avocado for a good dose of healthy fat, and briny Castelvetrano olives for an additional saltiness. I couldn’t resist the edible flower salad mix at the market, but you can use any favorite greens or lettuce as a bed for the ingredients here. Overall, although fruity and colorful in appearance, this Cobb Salad is full of deep, umami flavors. I left the dressing to be quite a traditional, simple vinaigrette, which nicely marries all the ingredients. Now on to watermelon bacon! An amazing and addictive new discovery, which is essentially just dehydrated strips of watermelon, with salt, lime juice and smoked paprika, for a smoky, bacon-like flavor. The preparation is simple too – the only downside is that it takes quite a long time to make. Although I have a dehydrator, I know that most people don’t, and I really wanted to see if this ‘bacon’ was possible to make in the oven, and it turned out that it is, as pictured. I provide instructions for both oven and dehydrator versions in the recipe below. If using an oven, you will have to keep it on for quite a while, but the temperature that the watermelon dries at is so low, that it shouldn’t heat up your kitchen very much at all. In the end, with some patience, you will have a delicious, sweet and savory snack, that goes very well with this faux-Cobb. For a person, who cooks with greens a whole lot, I came around to the idea of salad spinners pretty recently. I’m very protective of my kitchen space, having quite a good amount of cooking equipment already, and always wary of adding another thing to the collection, especially one dedicated to a single task. But some time ago, I used a salad spinner while cooking at a friend’s house, and was amazed at how little effort it took to dry the greens – no endless shaking and drying off needed. Since then, I’d gotten a spinner of my own, the kind where you pull a string to spin the bowl. The string had broken numerous times, and I kept replacing it, thinking that’s just how it went with salad spinners. When Kuisiware sent me their salad spinner to try out, I realized that not all spinners are created equal. This one is made with BPA-free materials and is incredibly sturdy, with a hand pedal that takes a few satisfying pushes to get your greens spinning fast. It’s nicely sized, able to fit the curliest bunches of kale, and does its job perfectly. I feel good about adding it to my kitchen repertoire, and can tell that it will last me a long time. To get $5 off the Kuisiware salad spinner, use discount code XGK5OFFX, starting today at 3 pm PDT. Enjoy the salad and have a nice rest of the week :) This post was created in partnership with Kuisiware, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. Vegan Cobb Salad   Print Serves: 4-6 Ingredients for the red wine vinaigrette 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard ¼ cup olive oil sea salt - to taste freshly ground black pepper - to taste for the salad 1 medium eggplant - cut into cubes 3 tablespoons neutral coconut oil/­­olive oil - divided sea salt - to taste freshly ground black pepper - to taste 2 corn ears mixed salad greens or lettuce - washed and dried thoroughly 1 cup cooked beans (I used Christmas Lima and Butter Beans) - to taste olives - to taste 1 cup cherry tomatoes - sliced if necessary 1 avocado - sliced basil (optional) Instructions Whisk together all vinaigrette ingredients and set aside. Preheat oven to 375° F (190° C). Cover a baking tray with a piece of parchment paper. Place eggplant cubes onto the tray, drizzle with 2 tablespoons oil, salt and pepper, and toss to coat. Roast for 25-30 minutes, tossing at halftime, until soft and golden. Remove from the oven, set aside and turn on broiler to high. Oil corn ears, sprinkle with salt and paper and place under the broiler. Broil for about 5 minutes, or until dark in places, turn and broil 3-5 more minutes, continuing to turn until both ears are visibly grilled. Let cool and cut kernels off the ears, set aside. Alternatively, grill corn on an outdoor grill. Wash your greens well and dry thoroughly. Distribute between bowls and top with roasted eggplant, corn, beans, olives, tomatoes, avocado and basil, if using. Drizzle with red wine vinaigrette and garnish with torn watermelon bacon (recipe below). 3.5.3208 Watermelon Bacon   Print Ingredients ½ medium watermelon ½ teaspoon sea salt 2 teaspoons smoked paprika lime juice - optional Instructions Preheat oven to 170° F (77° C). Slice watermelon into very thin strips, around ⅛-inch in thickness, remove and discard green rind. Pat dry with paper towels. Arrange watermelon slices on 2 baking trays, covered with parchment paper, and sprinkle with salt, paprika and lime juice, if using. Place trays on racks positioned in the upper and lower ⅓ of your oven. Let dry for 5 hours, flip pieces and rotate trays. Dry for another 2-3 hours, or until dry and chewy. Alternatively, use a dehydrator - dry watermelon strips on mesh screen trays for 8-12 hours, at 135° F. 3.5.3208 You might also like... Raw Portobello Mushroom and Curried Spinach Quiche Tipsy Watermelon Salad and Summer Cooking Mung Bean Falafel Bowl with Pickled Rainbow Chard Salad with Ghee Poached Radishes and Smoked Salt .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 Vegan Cobb Salad with Watermelon Bacon appeared first on Golubka Kitchen.

Summer Greek Salad

June 23 2016 Golubka Kitchen 

Summer Greek Salad I’m getting over a bad cold that really took me down by surprise, and finding myself craving plates of vegetables and not much else, after having no appetite for a few days. Having a big batch of this summery Greek salad in the refrigerator has been helpful for regaining some strength and vibrance. I’ve been making salads like this one quite a lot these past few hot months, they are can serve as a great fridge clean-out aid, and are just really delicious. I love to order a bowl of good Greek salad when out. Everything about the combination of fluffy lettuce (original Greek salad does not come with lettuce, I’ve learned), juicy tomatoes, crunchy cucumbers, briny olives, a bit of sharpness from onion, and creamy feta is just right. This is my upgraded and loaded summer version of Greek salad, with the addition of protein-rich chickpeas, grilled and raw zucchini, bell peppers, spears of asparagus and green beans, and various herbs. Since I’m wanting to eat plants only while getting over this cold, I opted out of feta cheese, replacing it with savory toasted pine nuts and a sprinkle of nutritional yeast – the vegan answer to cheese. If you haven’t tried nutritional yeast yet, it’s a really neat and nourishing little topping, composed entirely of flakey, deactivated yeast, and with a surprisingly cheesy, nutty flavor. Enjoy :) Summer Greek Salad   Print Serves: 6-8 Ingredients for the dressing 3 garlic cloves - minced 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 2 tablespoons lemon juice 1 teaspoon sea salt freshly ground black pepper ¼ cup olive oil for the salad ½ red onion - sliced thinly juice of ½ lemon handful asparagus - tough ends removed handful green beans - strings removed if present 1-2 small to medium zucchini - grilled 2 cups romaine lettuce - torn 1 cup cooked chickpeas 1 small to medium yellow summer squash - shaved w/­­ a vegetable peeler 1 cup cherry tomatoes 1-2 heirloom tomatoes - sliced 1 small English cucumber - sliced 1 red or yellow bell pepper - sliced 1 cup olives ½ cup pine nuts - toasted nutritional yeast - for sprinkling, to taste handful basil leaves - torn handful parsley and dill - finely chopped Instructions to make the dressing Combine all the ingredients in a small jar, whisk until smooth. to make the salad Place red onion in a small bowl, squeeze lemon juice over it, toss to coat and and let marinate while making the salad. Grill, blanch or saute asparagus and green beans until crisp-tender and bright green. Grill the zucchini. Arrange romaine lettuce, chickpeas, yellow squash ribbons, tomatoes, cucumber and bell pepper slices, olives, asparagus, green beans, and grilled zucchini on a large platter. Drain onion slices and scatter them over the salad. Drizzle the dressing over the salad and sprinkle with pine nuts and nutritional yeast. Garnish with fresh herbs. Serve immediately. 3.5.3208 You might also like... Sorghum Pilaf with Roasted Brussels Sprouts, Cranberries and Grapes Beet Mille-Feuille from the La Tartine Gourmande Cookbook Mung Bean Falafel Bowl with Pickled Rainbow Chard Ginger Marinated Tofu with Citrus Salsa .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 Summer Greek Salad appeared first on Golubka Kitchen.

Epic Summer Salad

June 15 2016 Green Kitchen Stories 

Epic Summer Salad Ever since Isac learnt how to walk and talk, he and his sister have become like two asteroids, constantly spinning around each other with a kind of magnetic force keeping them both together and apart. If one of them goes in a new direction or another room or starts playing with new toys, the other one follows. It’s a special kind of bond between siblings that often,  though not always is wonderful to watch . Whenever they get too close, friction starts to build between them and within seconds the happiest of laughs has turned into the saddest of cries. My sister and I were the same, although, truth be told, we were more like two meteorites on a colliding course every day. I look at Elsa and Isac playing together, try to mediate when they fight and comfort them when they cry. And then I try envisioning what it will be like when another, smaller asteroid enters their orbits and takes part in that spinning dance around each other. I imagine more cries. More fights. And more laughter. To be honest, all change frightens me. It’s in my nature - in love with what we have now and scared of how the future will be. Although for some weird reason, Luise’s and my life tend to always be in a constant state of change, with our work, our family, our travels and our home. At this point, I have almost gotten used to it. I try to swallow my fear, telling myself that change makes life more interesting. I am quite certain it’s going to be challenging with a new baby, but as long as we get laughter along with the cries, I think we are going to be alright. I won’t be able to make a clever connection between todays recipe and my ramblings about siblings and change. What is on our minds and on our plates sometimes simply don’t match, so let’s just move on to the recipe. We have been working on and off with Stockholm based food store Urban Deli during the last two years, turning some of our recipes into healthy takeaway boxes. This summer salad is our latest edition and it turned out so epic that we wanted to share the recipe here on the blog as well. We have built the salad on a delicious base of mixed cauliflower, quinoa, sweet peas and a herb vinaigrette, which makes it both light and nourishing at the same time. It’s then topped with our favourite produce of the season - asparagus, strawberries, radishes, mixed lettuce and avocado. The salad is finished off with labneh balls, which is a strained yogurt based cheese that adds a tangy creaminess to the mix, as well as pumpkin seeds for some crunch. It’s a real treat and it looks really summery too. Quinoa & Cauliflower Salad with Labneh, Asparagus & Strawberries Serves 4 Labneh can be found in delis or Middle-Eastern food stores. We have provided instructions on how to make labneh at home. It takes at least 24h, but if you want to make this salad today you can also replace the labneh with feta cheese or dollops of thick yogurt. Or simply leave it out. 100 g /­­ 1/­­2 cup uncooked white quinoa 250 ml /­­ 1 cup water + a pinch sea salt 1/­­2 cauliflower head + boiling water 1 cup /­­ 150 g sweet green peas (thawed frozen works fine too) 1 bunch asparagus, trimmed and cut in 3 pieces 5 radishes 2 avocados 4 tbsp pumpkin seeds 250 g /­­ 1 1/­­2 cups strawberries 70-100 g /­­ 3 cups loosely packed mixed baby lettuce, rinsed 12-16 mini labneh balls (see instructions below) Herb vinaigrette: 10 sprigs flat-leaf parsley, leaves picked 10 sprigs mint, leaves picked 60 ml /­­ 1/­­4 cup olive oil 1/­­2 lemon, juice 1 tbsp applecider vinegar sea salt & pepper Preparing the quinoa and cauliflower: Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and simmer for about 10-15 minutes, set aside and let cool. Coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine rice-like texture. Do it in batches if you have a small food processor. Place the ‘rice’ in a fine mesh strainer and pour over boiling water (use an electric kettle), let drain and cool. Meanwhile make the herb vinaigrette. Finely chop parsley and mint and place in a glass jar. Add the rest of the ingredients and stir to mix. Season to taste. When both quinoa and cauliflower ‘rice’ are completely cold, combine them with peas and half of the herb vinaigrette in a large mixing bowl. Then prepare the rest of the salad ingredients. Assembling the salad: Steam or cook the asparagus for 1-2 minutes. Thinly shave the radishes and cube the avocados. Heat a dry frying pan and lightly toast the pumpkin seeds for a couple of minutes on medium heat. Slice the strawberries. Assemble the salad by arranging the quinoa cauliflower mixture on a large serving platter. Scatter with asparagus, radishes, avocados, pumpkin seeds, strawberries and lettuce. Arrange labneh balls over the top and place a small jar of the leftover herb vinaigrette. Labneh 2 cups Greek yogurt 1 tsp salt 2 tbsp olive oil Place a large sieve or a colander over a bowl and line it with a cheese cloth, muslin or any thin cloth. Add salt to the yogurt and stir around so its evenly distributed. Scoop the yogurt into the middle of the cheesecloth. Gather the edges so the yogurt is covered and tie a string around the cloth. Leave it in the sieve and place in the fridge for 24 hours up to 3 days. The longer it stands, the firmer the labneh will become. If you are using it as a spread, 24 hours is usually enough. Let it sit in the sieve for another day if you are making labneh balls. Gently squeeze out any excess liquid into the bowl. Shape balls or serve it in a jar on the side with a drizzle of olive oil and some black pepper or dukkah on top. In case you live in Stockholm or are visiting this summer and feel too summer-lazy to cook this yourself, you can pick up this salad at any of Urban Deli’s stores. Radishes are swapped for pickled red onion for storage reasons but apart from that it’s pretty damn close to our original recipe. ************ PS! One last thing. We just wanted to mention that TODAY is official UK publication day for Green Kitchen Smoothies! We have posted a bunch of short videos on our youtube channel, showcasing how to do some of the smoothies. And more is on the way. If you haven’t ordered our book already here is a link to it on Amazon!

Mung Bean Falafel Bowl with Pickled Rainbow Chard

April 28 2016 Golubka Kitchen 

Mung Bean Falafel Bowl with Pickled Rainbow Chard Mung beans have been my legume of choice as of late. I love them for their versatility, good nutrition record (protein of course, manganese, potassium, magnesium, zinc, etc.), brief cooking time, and a very fair price tag. They work well for falafel, with very similar properties to chickpeas, albeit lighter in every way. Soaking the mung beans overnight and baking the falafel instead of frying makes them easy on the stomach – I say this because even though I love to get traditional fried falafel when out, it always makes me feel unwell. These mung bean falafels are made with my favorite spice mix that goes well with their bright, lemony flavor. When I go to the farmer’s market, I often have the eyes bigger than the stomach problem, especially with greens. Last week, there was lots of beautiful rainbow chard at the stand, and I carried away more bunches than we could ever eat. Pickling was the next best choice and I was pleasantly surprised by the result. The marinade I came up with is very mild and simple, and the pickling only takes a day. It seems that in our little health food community, bowl format has become the default lunch format, and we are right there with everyone, happy to enjoy a veggie loaded and colorful lunch bowl, any time of day really. As usual in spring, I can’t get enough of quickly sautéed, crispy and tender asparagus, which complements any grains or legumes. A base of quinoa, which can be substituted with any grain, tangy tahini sauce, crunchy nuts, herbs, and pickles complete this meal. All these components are, of course, suggestions, and dishes like these are highly customizable. I do very much recommend trying all the parts – the falafel, the pickles and tahini sauce – if not together, then independently, added to sandwiches, salads, and the like – you won’t regret it. Mung Bean Falafel Bowl with Pickled Rainbow Chard serves 4-6 for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice – cooked sea salt – to taste 1/­­2 tablespoon neutral coconut oil about 20 asparagus – tough ends removed freshly ground black pepper – to taste mung bean falafel – recipe below pickled rainbow chard – recipe below large hadful baby spiach/­­other salad greens handful cilantro leaves/­­pea shoots/­­other microgreens tahini sauce – recipe below sesame seeds – for garnish (optional) chopped pistachios/­­other nuts – for garnish (optional) to assemble the falafel bowls Distribute quinoa between bowls. Warm coconut oil in a large frying pan over medium heat. Add asparagus to the pan, sprinkle with a pinch of salt and black pepper and cook, undisturbed, for 3 minutes. Flip and cook for another 3-4 minutes, until soft and bright green. Divide asparagus between bowls on top of quinoa. Arrange falafels on top, followed by chard pickles, if using. Add spinach or other salad greens, herbs/­­microgreens. Drizzle with tahini sauce, sprinkle with sesame seeds and nuts. Mung Bean Falafel makes about 18 falafels 1 cup mung beans – soaked overnight 1/­­2 cup pumpkin seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/­­2 tablespoon cumin seeds – freshly ground 1/­­4 teaspoon red pepper flakes sea salt – to taste freshly ground black pepper – to taste 1. Preheat oven to 375° F (190° C). 2. Drain and rinse mung beans and cook them in plenty of salted water for about 7 minutes, or until soft but not mushy. Drain over a colander and set aside. 3. Coarsely grind pumpkin seeds in a food processor. Add mung beans and the rest of ingredients. Pulse to combine. 4. Shape about 18 small falafels and arrange them on a parchment paper-covered baking sheet. Bake for 10 minutes on each side. Keep covered and warm, if using right away. Otherwise, keep refrigerated in an airtight container and reheat in the 350° F (180° C) oven for about 10-15 minutes. Pickled Rainbow Chard 1 large bunch rainbow chard – leaves and stems separated 4 garlic cloves – sliced pinch red pepper flakes roughly chopped dill and cilantro – to taste (optional) Thinly slice chard stems and leaves into bite sized pieces. Place into a large water-proof bowl, and pour purified water over them to just cover. Drain water, reserving it, and measure it, as you will need to prepare the marinade according to these proportions: 5 cups water 1/­­2 cup apple cider vinegar 2 1/­­2 tablespoons sea salt 1 teaspoon coconut sugar 2 bay leaves 3 whole cloves 1/­­2 teaspoon coriander seeds 1/­­4 teaspoon black peppercorns to pickle Combine measured water with other marinade ingredients in a medium saucepan. If you have more or less water than the recipe calls for, adjust the amount of vinegar, salt and spices accordingly – it doesn’t have to be exact. Bring the marinade to a boil over medium high heat, lower the heat to a simmer and simmer for 3 minutes. Meanwhile, add garlic, red pepper flakes and herbs to the chard, mixing to distribute evenly. Pour hot marinade over the chard and place a plate over it to keep all the chard emerged in the marinade. You can use a heavy object to weigh the plate down, such as a jar filled with water. Pickles will be ready the next day. Keep refrigerated. Best within 1 week. Tahini Sauce 1/­­4 cup sesame tahini 1/­­4 cup purified water juice of 1 lemon 1 garlic clove – chopped sea salt – to taste tiny pinch red pepper flakes (optional) Combine all the ingredients in an upright blender and blend until smooth. Keep refrigerated for up to 1 week.


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