pie - vegetarian recipes

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Vegan Portobello Mushroom Burger

Restaurant Review: Roots & Rolls, Barcelona

Spring Vegetable and Quinoa Pot Pie

Bread cake recipe | instant bread ka cake | no bake black forest cake










pie vegetarian recipes

Spring Vegetable and Quinoa Pot Pie

May 15 2019 Golubka Kitchen 

Spring Vegetable and Quinoa Pot Pie Spring has been super rainy for us (it’s been raining for almost a full week now!), with only a sprinkling of a few nice days, so cozy food cravings are still in full swing around here. I seriously can’t wait until freezing cold smoothies, raw salads, and huge watermelon mono-meals regain their appeal, but I definitely don’t mind living on this pot pie til then :) It’s got almost all the comforting features of a traditional pot pie, but is made with bright spring produce and a blanket of thinly sliced vegetables instead of the more traditional pastry-based crust. Leeks, asparagus, peas, and spinach all made it into this pot pie in celebration of spring. There’s also quinoa for more substance and a stew-like texture, as well as carrots and zucchini. The crust is made up of thinly sliced potatoes (use new potatoes for the ultimate seasonal points) and zucchini. You could totally sub in your favorite pot pie pastry crust here if you’re looking for something even more substantial, store-bought biscuits would work too. Don’t be afraid to improvise and include other spring goodies that you might find around this time of year. Green garlic, spring onions, and ramps could replace some of the leeks. Quickly blanched fava beans could stand in for part of the peas. Chives can be used for garnish instead of scallions, and chive blossoms will always offer the most beautiful finish. Hope you enjoy this one :) Spring Vegetable and Quinoa Pot Pie   Print technique adapted from The First Mess cookbook Serves: 6 Ingredients avocado oil or olive oil 2 leeks - white and pale parts only, thinly sliced 2 medium carrots - sliced into half-moons salt - to taste 3 medium zucchini - divided 5 garlic cloves - minced about ½ teaspoon each of dried herbs - such as thyme, rosemary, marjoram (you can use fresh herbs as well, about 1 tablespoon minced total) 1 tablespoon tomato paste ¼ cup uncooked quinoa freshly ground black pepper - to taste ½ cup dry white wine scant ¼ cup ground rolled oats or oat flour (gluten-free if needed) 2½ cups vegetable stock 1 small bunch asparagus - tough ends trimmed, cut into 1-inch pieces 4 cups baby spinach or other tender spring greens 8-10 oz fresh or frozen green peas 2 medium new potatoes or Yukon gold potatoes - thinly sliced into rounds on a mandoline fresh herbs - for garnishing Instructions Preheat the oven to 375° F (190° C). Warm a generous drizzle of oil in a soup pot or very deep pan over medium heat. Add the leeks, carrots, and a pinch of salt, and sauté for about 7 minutes, until the leeks are soft. Meanwhile, dice 2 of the zucchini into medium cubes and mandoline the remaining 1 zucchini into thin rounds, setting it aside together with the mandolined potatoes. Add the garlic, herbs, and tomato paste and stir to incorporate for about 30 seconds, until garlic is fragrant. Add the diced zucchini, quinoa, more salt, and pepper, and stir to incorporate. Pour in the wine and turn up the heat to a medium high. Let the wine cook off and absorb for 1-2 minutes. Add the ground oats/­­oat flour and the vegetable stock to the pot. Bring everything up to a simmer and cook for 3-5 minutes, stirring periodically, until the mixture is slightly thickened. Turn off the heat and let the pot sit off the heat for a few minutes, then stir in the asparagus, spinach, and peas, mixing to lightly wilt the spinach. Taste for salt and pepper and adjust if needed. Spoon the stew into an oiled 9 x 9 baking dish (or a dish of a similar size), evening it out with a spoon. Arrange the mandolined potato and zucchini on top of the stew, overlapping them and alternating them in a pattern. Brush the vegetables with more oil and season with salt and pepper. Bake for 35-40 minutes, until the potato slices are fully cooked. Turn on your broiler on low and place the pot pie under the broiler for about 5 minutes, or until your crust is crispy, golden and blistered in places. Be careful not to burn the crust. Let the pot pie cool slightly and serve, garnished with fresh herbs. Notes You could divide the pot pie mixture and crust vegetables into small, single serve dishes or ramekins for individual pot pies. Just place the ramekins on a baking sheet and slide into the oven. 3.5.3226 The post Spring Vegetable and Quinoa Pot Pie appeared first on Golubka Kitchen.

Tomato Tofu Scramble

May 13 2019 Meatless Monday 

Crumbed tofu gets a golden yellow glow thanks to a spoonful of turmeric in this vegan take on scrambled eggs. We pair tofu with tomatoes, but it can be cooked up with almost any vegetable, such as leftover roasted potatoes, sautéed mushrooms, or roasted bell peppers. For a fluffier scramble, we recommend pressing the tofu prior to crumbling it to remove excess water--this takes about 20 minutes of inactive time. If youre in a pinch, you can skip the pressing step for a less defined, slightly softer-textured scramble. This recipe comes to us from the The Complete Vegan Cookbook , by the Natural Gourmet Center with Alexandra Shytsman and Rebecca Ffrench. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 pound firm tofu, drained - 3 tablespoons extra-virgin olive oil - 1 small yellow onion, finely chopped - 2 tablespoons pine nuts - 1 garlic clove, minced -  1/­­2 teaspoon ground cumin -  1/­­2 teaspoon ground turmeric -  1/­­4 teaspoon dried red pepper flakes - 1 large ripe tomato, seeded and diced - 1 teaspoon fine sea salt, or to taste - 2 tablespoons fresh lime juice (from 1 to 2 limes) - Whole-wheat toast, to serve (optional) Line a plate with paper towels and place the tofu on top. Place another paper towel on the tofu then top with another plate. Weigh it down with cans or pie weights for 20 to 30 minutes to remove excess water, draining off the water periodically. Using a fork or your hands, crumble the tofu into small bits. Heat a medium skillet over medium heat, add the oil, and heat until it just starts to shimmer. Add the onion and cook until just softened, 2 to 3 minutes. Stir in the pine nuts, garlic, cumin, turmeric, and red pepper flakes, and continue to cook until fragrant, about another 2 minutes. Stir in the crumbled tofu, tomato, salt, and lime juice. Increase the heat to medium-high and cook until the tofu is heated through, about 5 minutes, stirring occasionally. Divide among plates and serve. Reprinted from The Complete Vegan Cookbook: Over 150 Whole Foods, Plant-Based Recipes and Techniques by the Natural Gourmet. Copyright (C) 2019 by Natural Gourmet Cookery Corporation. Photographs copyright (C) 2019 by Christina Holmes. Published by Clarkson Potter/­­Publishers, an imprint of Penguin Random House LLC. The post Tomato Tofu Scramble appeared first on Meatless Monday.

Aam Ki Dal - Toor dal With Raw Mango - Instant pot

May 12 2019 Manjula's kitchen 

Aam Ki Dal - Toor dal With Raw Mango - Instant pot (adsbygoogle = window.adsbygoogle || []).push({}); Aam Ki Dal - Toor Dal with Raw Mango - Instant Pot Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, thats what I have been using instead pressure cooker.  - 1 cup toor dal (arhar dal) - 1/­­2 cup raw mango (peeled and cut into small pieces) - 1 tsp salt - 1/­­2 tsp turmeric (haldi) - 3 cups water Seasoning - 2 tbsp ghee (clarified butter) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mustard seeds (rai) - 1/­­8 tsp asafetida (hing) - 8 curry leaves - 1 tbsp green chili (cut into small pieces) - 2 dry red chilies - 1/­­4 tsp red chili powder -  Wash dal changing water few times.  - Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you dont have to watch over when it starts steaming and when it is time to turn off. You can take care other things. - After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be. seasoning -  Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving. Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean. The post Aam Ki Dal – Toor dal With Raw Mango – Instant pot appeared first on Manjula's Kitchen.

Roasted Purple Cauliflower Hummus

April 29 2019 Meatless Monday 

Add color to your Meatless Monday with this quick, easy, and healthy hummus made from roasted cauliflower. This recipe comes to us from Habits of a Modern Hippie . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 large head purple cauliflower - 2 cloves garlic - 3-4 tbsp olive oil - Juice from 1 lemon - 1/­­2 tsp salt - 1/­­2 tsp cumin - pinch of pepper - 1/­­4 cup tahini   1. Preheat oven to 425 degrees. Chop cauliflower into small florets and roughly slice garlic cloves. 2. On a baking sheet lined with parchment paper or a silicone baking sheet add broccoli florets and garlic. 3. Drizzle with one table spoon of olive oil and roast in the oven for 15-20 minutes or until cauliflower starts to darken (or if youre using white cauliflower the tops begin to brown). 4. Add roasted cauliflower (save a few pieces for garnish) garlic, and tahini into a food processor and add olive oil and lemon juice. 5. Process until mixture starts to become creamy and then add salt, pepper, and cumin. Continue blending until creamy. Add a drizzle of olive oil or water until desired texture is reached. 6. Transfer to a serving dish and garnish with the extra broccoli florets and herbs or nuts of your choice (consider thyme and some pumpkin seeds). The post Roasted Purple Cauliflower Hummus appeared first on Meatless Monday.

Idli Chaat (South Indian Appetizer)

April 28 2019 Manjula's kitchen 

Idli Chaat (South Indian Appetizer) (adsbygoogle = window.adsbygoogle || []).push({}); Idli Chaat, South Indian Appetizer Idli Chaat is a tasty twist to traditional South Indian Idli. This can be served as an appetizer or an afternoon snack. It’s quick and easy to make, with the perfect savory flavors! Try this recipe today and you will be satisfied with a great dish!  - 6 Idlies - 1/­­2 cup potatoes (boiled peeled and cut into small pieces) - 2 Tbsp oil - 1/­­2 tsp salt - 1 Tbsp green chili (finely chopped) - 2/­­3 cup yogurt whipped (dahi,curd) - 3 Tbsp cilantro chutney - 3 Tbsp tamarind chutney - 1/­­4 cup fine sev -  I am using store bought frozen idlies or you can also use left over idlies. Make sure though frozen idlies to bring to room temperature. - Whip the yogurt until smooth. Add a little milk as needed to make the pourable consistency.  - Heat 2 tablespoons of oil in a pan and arrange the idle do not overlap them. Cooked the idlis over medium heat, turn them about 3-4 time, till they are light golden brown both sides. This should take about 4 minutes. - Transfer them on a plate and stir-fry the potatoes in the same pan sprinkling the 1/­­4 teaspoon of salt. Stir-fry the potatoes till they start getting light golden color this should take about 2 minutes.   Serving the Idli Chaat -  Arrange the idlies in a serving plate, sprinkle remaining salt 1/­­4 teaspoon. Put 1/­­2 the potatoes drizzle the yogurt, cilantro chutney and tamarind chutney. Garnish with green chilies and fine sev. Notes You can slice the idli in about 6 pieces and stir fry. This is another delicious way to serve to serve left over idlies. You will also enjoy Dahi Vada, and Bhel Puri. Links for Cilantro Chutney and tamarind Chutney The post Idli Chaat (South Indian Appetizer) appeared first on Manjula's Kitchen.

Legendary Layer Bean Dip - Vegan, Grain-free

April 26 2019 My New Roots 

Legendary Layer Bean Dip - Vegan, Grain-free     Dips are my favourite food group. Yes, food group. If I ever got a tattoo, it would probably say something like: pass the hummus. I was recently hosting a party-for-no-reason, and like most of my get togethers they involve a lot of food. But I didnt feel like making a fallback dip, like tzatziki, or baba ganoush. No. I felt like leveling up and creating something I hadnt tried to before. Something with BIG DIP ENERGY – a chunky, spicy, creamy, and above all impressive layer dip. Id cooked pinto beans the night before, had a little tin of chipotle chilies kicking around the pantry, and I knew that if I cut a couple corners, this thing would come together so Id still have time to tizz myself up before the guests arrived. My childhood memories of layer dip involve many cans and jars of processed food being dumped into a large bowl, but the current-reality-holistic-nutritionist version definitely involves making every single one of those things from scratch. Mama dont have time for that! So I simplified things by cutting out the guacamole (dont yell at me like that - add it if you want to!), and using jarred salsa. Everything else was homemade, but came together quickly and easily.       First, I sautéed the pre-cooked pinto beans with onions, garlic, spices, and the chipotle peppers. While that was on the stove, I whipped up the hemp seed queso (no soaking required!). And the salsa got an upgrade with some fresh, chopped cherry tomatoes. This is such an easy hack btw, since it makes the salsa taste more alive and juicy, while giving it a lot more texture, which I personally dig. All it takes after that is mushing the beans up a bit in the pan, which you can do with a bean masher, or an immersion blender, if you dont want to haul out yet another large piece of equipment. Then layer away! All in all, this took me about 20 minutes, start to finish, and the party people hung around this bowl like it was the last dip on planet earth. The delicious, creamy cheese sauce is a riff off my cashew queso, but in the interest of keeping this allergen-free, I used hemp seeds instead. I love this change-up, since its less expensive, and contains way more omega-3 fats and protein. You can dial up the heat here if you like, but because both the salsa and the bean layer have quite a kick to them, I kept the queso pretty mild. Did I mention that this is delicious on its own next to a platter of veggie sticks?! Or chips. Lets be honest.          Pinto Bean Dreams Just look at those beautiful beans! Dont they look gorgeous in all of their tone-on-tone mottled-ness? Pinto actually means painted in Spanish, and when you take a close look at pinto beans you can clearly see how theyve earned their moniker. Their speckles fade when cooking, and turn a lovely pale pink colour. They also gain a super creamy interior that is perfect in soups and stews, but also dips. Pintos, like all beans, are a mixture of protein and complex carbohydrates, making them incredibly filling, but wont spike blood sugar levels. Pinto beans are low in calories and fat, but contain the highest amount of fiber out of all the legumes (wow!). Key nutrients in pinto beans include potassium to maintain normal blood pressure, calcium for supporting muscle and nerve function, iron to enhance oxygen transport, and zinc for skin health.  Like all beans, pintos can cause an increase in intestinal gas (burps! farts! abdominal discomfort!), due to the oligosaccharides in the beans fermenting in the lower intestine. Because these starchy molecules live in the skin of the beans, a simple soak in water overnight usually does the trick. The soaking process will help leach out many of these fermenting properties, which is why it is so important to discard the soaking water and then boil them in fresh water. Adding a strip of kombu seaweed to the pot will further help to reduce the gas-producing potential of pinto beans (and all legumes), acting like a sponge to absorb those raffinose sugar toot culprits. Try these two tricks to reduce your toilet tunes, and stay social!          I used a clear glass bowl to serve the dip in so that they layers are visible, and it was not until after pouring in two layers did I have the idea to put cilantro stems up on the sides of it. Doh! But knowing it would be #worthit, I painstakingly scooped out the beans and salsa trying to keep everything separate, cleaned the bowl, and started over. I lightly brushed the tiniest amount of olive oil on the leaves to act as glue, then pressed them to the walls of bowl. This is completely unnecessary, but it makes the dip look less monotone and more enticing in my opinion – green always does it! This step takes an extra two minutes and adds a decorative touch, but its your call. Maybe you need those two minutes to tizz yourself up?  If you want to change up the recipe, try using black beans or kidney beans in place of the pintos. If you want to add another layer to this already boss situation, go on and add the guac! I was just trying to keep things a little easier for yall.  And if youd like to make your own salsa, I have a stellar raw recipe right here. Lastly, I want to add that my bowl for this was roughly 1 1/­­2 quarts /­­ litres capacity, and everything it fit perfectly. I would only suggest sizing up if you don’t have this exact container size.         Print recipe     Legendary Layer Bean Dip Serves 8-10 Ingredients: 1 Tbsp. coconut oil (or ghee) 1 medium yellow onion, diced 1/­­2 tsp. fine sea salt 1 clove garlic, minced 2 tsp. ground cumin 1 tsp. dried Mexican oregano (substitute with regular oregano) 1/­­2 tsp. ground sweet paprika 3 cups /­­ 500g cooked pinto beans (about 2 cans) 1/­­2 can chipotle peppers in adobo sauce (use more or less to suit your taste) water as needed 1 small bunch cilantro, washed and dried 1 pint /­­ 280g cherry tomatoes, divided 1 green onion, sliced (white and green part) 1 small jar (15.5 oz. /­­ 415ml) store bought salsa, mild medium or hot, depending on your tastes 1 cup /­­ 145g hulled hemp seeds 1 medium red bell pepper, seeds removed and roughly chopped 1/­­2 tsp. fine sea salt 3 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric, chopped (substitute with 1/­­2 tsp. dried) ground cayenne, to taste 3 Tbsp. water, if needed Directions: 1. Melt oil in a large saucepan over medium heat. Add onions, salt, and stir to combine. Cook until lightly caramelized (about 10 minutes), then add the garlic and cook for a couple minutes until fragrant. Stir in cumin, oregano and paprika, cook for 2 minutes, then add the beans and chipotles in adobo (use as much or as little as you like). Cover and cook on low heat while you make the queso. If the pot becomes dry, add a little water and stir. 2. To make the queso, put all ingredients, except water, in a high-speed blender or food processor and blend until smooth and creamy. If needed, add 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!). 3. Slice the cherry tomatoes into quarters. Add half of them to the salsa and stir to combine. Save the other half for later. 4. Smash the beans with a bean masher, potato masher, immersion blender, or put them into your high-speed blender (remove the queso first, but dont worry about cleaning it). The goal is to get the beans creamy, but not perfectly smooth. Add water if necessary, and season to taste.  5. Pick out a few stems of the most attractive cilantro, brush them with a little olive oil and stick them to the inside wall of the bowl (this step is optional). Chop the remaining cilantro and set aside. 6. Combine the remaining cherry tomatoes and combine them with the sliced spring onion. Sprinkle with a little salt, and fold to combine.  7. To assemble the dip, Spread the bean layer in the bottom first, followed by the salsa and finally the hemp queso. Top with the chopped cilantro, and finally the fresh tomato mix. Serve with whatever you like to dip! Party on!      Hope you’re all doing well out there. If you are experiencing any semblance of Spring weather where you are, please send some my way. K thanks. Happy dipping! xo, Sarah B The post Legendary Layer Bean Dip – Vegan, Grain-free appeared first on My New Roots.

15 Gardein Recipes for the Most Delicious Earth Day

April 22 2019 Meatless Monday 

15 Gardein Recipes for the Most Delicious Earth DayHappy Earth Day! This 49-year-old holiday honors the planet and raises awareness around how we humans can better protect it, and were ready to celebrate. One of the easiest ways to do good by the environment is to eat less meat : Eating less meat decreases greenhouse gas emissions, water use and land use. And by the way...its also good for YOU. This Earth Day, weve teamed-up with our friends at Gardein to help you host a delicious Earth Day clean-up event at home with new, creative plant-based recipes. We challenged our talented influencer and blogger community to come up with marvelous, meatless recipes, that make going green easy and delish. Every time you swap a meat-based meal for a plant-based one, you can feel good about helping out the planet. Check out how your meatless meal makes an impact :   On this Meatless Monday, celebrate Earth Day with one of these earth-friendly Gardein dishes:   Meatless Meatball Chickpea Curry from WoonHeng One-Pot Chili Mac from JL Goes Vegan Vegetarian Loco Moco from Simply Healthyish Vegan Coconut Curry Chick’n Tenders Skillet from Jackie Newgent Spicy Indo Chinese Crispy Chick’n from Chef Priyanka ‘Chicken’ Scallopini Sandwich from Life Currents Crisp and Crunch Chick’n Salad from Kat Loves Kale Open-Face Bean Tacos with Beefless Ground Crumbles from Fit Fathers Curried Lentil Soup from I Crashed the Web Vegan Cottage Pie from Di Hickman Malai Kofta Meatless Meatballs from The Kitchen Docs Watercress Salad with Gardein Crabless Cakes from The Levantess Spaghetti with Gardein Meatless Meatball from Su’s Healthy Living Vegetarian Meatballs in Coconut Sauce from The Quotable Kitchen Mexicorn and Beefless Ground Burritos from Lydia’s Flexitarian Kitchen Did you make something extra special for Earth Day this year? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. If youre looking for other meatless recipe inspiration, be sure to check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook ,  Twitter ,  Pinterest , or  Instagram ! The post 15 Gardein Recipes for the Most Delicious Earth Day appeared first on Meatless Monday.

Asparagus Corn Chowder

April 18 2019 Golubka Kitchen 

Asparagus Corn Chowder We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s become a total spring staple for us, and we cook it almost every time there’s good asparagus around. It also turned out to be a crowd pleaser, since we heard back from a lot of people who made and loved it (those are the best emails to get, always). This spring, while making the chowder yet again, we realized that we should probably publish it here and make it readily accessible to everyone at all times :) This delicate chowder is a great dish for showcasing asparagus – there’s few ingredients, so the tender, green qualities of asparagus can really shine. The recipe comes together so quickly, too (you can watch the whole process in our Instagram stories later today)! The key here is not to overcook the asparagus, since it’s at its best when bright green and snappy. Otherwise, it turns into something brown, mushy, and generally unappealing. It’s barely cooked in this recipe – just quickly sautéed with some lemon juice and flash blanched in broth and coconut milk. This recipe definitely allows for all kinds of improvisation with spring produce. You can use any tender spring greens that you can find this time of year, as well as herbs – chives with their pretty blossoms, basil, and mint all work great here. You can swap in peas or fava beans for some of the corn or ramps for some of the onion. Have fun with the toppings, too. An assertive flavored oil like chili oil would be great, but a drizzle of good quality olive oil is always delicious as well. Something crunchy like toasted pumpkin seeds or croutons would be heavenly on top, and lots of herbs, always. Hope you’ll give this one a try :) Asparagus Corn Chowder   Print Serves: 4-6 Ingredients 1 tablespoon olive oil or other cooking oil of choice 1 teaspoon cumin - freshly ground 1 teaspoon coriander - freshly ground 1 large yellow onion - chopped sea salt - to taste kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn freshly ground black pepper 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces 3 cloves garlic - minced juice of 1 lemon 1 13.5 oz can unsweetened canned coconut milk 1½ cups vegetable broth or water 4 cups spring greens, such as spinach, arugula, watercress, etc. handful of fresh basil or mint leaves (optional) chives/­­chive blossoms - for garnish (optional) chili oil, basil oil or olive oil - for garnish (optional) Instructions Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/­­water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them. Transfer about half of the soup to an upright blender along with the basil/­­mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings. 3.5.3226 The post Asparagus Corn Chowder appeared first on Golubka Kitchen.

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

Vegan Chickpea Brownies

April 13 2019 Vegan Richa 

Vegan Chickpea BrowniesVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea BrowniesThe post Vegan Chickpea Brownies appeared first on Vegan Richa.

Banana Sticky Rice

April 8 2019 Meatless Monday 

Eating bananas for breakfast isn’t some kind of groundbreaking move, but this banana sticky rice recipe certainly adds a fun new twist to the typical morning meal. The dish is sweet and hearty, making it a stick-to-your-bones-type fuel that’ll help energize you all day long. And while its creaminess may seem incomparable, thanks to the use of coconut milk, the recipe is 100% vegan. This recipe is from our partners at Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 cups sweet rice (or short grain sushi rice), uncooked - 3.5 cups coconut milk, unsweetened - 2 teaspoons lime zest - 3/­­4 teaspoon salt - 8 banana leaves, thawed - 8 bananas, cut into thirds   1. Combine rice and 2.5 cups of coconut milk in pot. 2. Bring to a boil, reduce to simmer, cover and cook for 20 minutes. 3. Let pot stand covered off heat for an additional 5 minutes. 4. While rice is still hot, fold cooked sushi rice with remaining unsweetened coconut milk, lime zest, and salt in a bowl until rice becomes sticky and has cooled slightly. 5. Using a 2-oz scoop, scoop warm coconut lime rice into each banana leaf square and top with a piece of banana. Top with another 2 oz scoop of rice and then roll the banana leaves into a “burrito-style” roll making sure banana is encased in rice. 6. Steam the packets 4 minutes or until banana leaf becomes fragrant. Can be served warm or cold The post Banana Sticky Rice appeared first on Meatless Monday.

Spring Quinoa Fruit Salad

March 31 2019 Manjula's kitchen 

Spring Quinoa Fruit Salad (adsbygoogle = window.adsbygoogle || []).push({}); Spring Quinoa Fruit Salad Spring Quinoa Fruit Salad just perfect for the start of Spring! This is a vibrant, fresh fruit salad with quinoa and homemade ginger and lemon dressing. It is the perfect go-to recipe if you are looking for something simple, light and refreshing in this warmer weather. The quinoa and fruit make it a healthy choice for those who want to eat clean. It also makes for a beautiful presentation, with the watermelon, mangoes, and avocado! - 2 cup spring salad (this is mix of several greens) - 1/­­3 cup quinoa (cooked quinoa is cooked just like rice) - 1 cup watermelon (cut into byte size cubes) - 1 cup mango (cut into byte size cubes) - 1/­­2 cup cucumber (cut into byte size cubes) - 1/­­2 avocado (cut in small pieces ) For Dressing - 1 Tbsp vinegar (I am using rice vinegar) - 1 Tbsp lemon juice - 1 Tbsp olive oil - 1 tsp sugar - 1/­­2 tsp salt - 1/­­4 tsp black pepper - 1 tsp ginger juice* -  For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester and squeeze the juice with fingers. - Cook the quinoa like rice 1-part quinoa to 2 parts of water. After quinoa and water comes to boil reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool. - In a salad bowl layered all the ingredients, spread the greens, watermelon, mango n cucumber, avocado sprinkle the quinoa and drizzle the salad dressing.  Suggestions:  use your choice of fruits, salad measurements are just for suggestion, Quinoa, can be prepared in advance, I make quinoa always extra and I use the quinoa with almost every salad I make. Salad dressing also can be prepare in advance, this is very light dressing. I make this dressing in large quantity, I always have ready to use. The post Spring Quinoa Fruit Salad appeared first on Manjula's Kitchen.

Dumpling Ramen Bowls

March 29 2019 Robin Robertson's Global Vegan Kitchen 

Dumpling Ramen Bowls In our house, were crazy about ramen bowls.  Theyre one-dish meals that are healthful, versatile, and easy-to-make. What’s not to love? The cheapest and easiest noodles to use in ramen bowls are the eponymous ramen noodle bricks that you can find in any grocery store for about 20 cents each. (Just be sure to throw away the seasoning packet — nasty stuff in there!) When I have rice noodles on hand, I use them instead of the ramen noodles, and Ive also been known to use leftover linguine or angel hair pasta. For the broth, you can go with adding a regular vegetable soup base (I like Better than Bouillon brand) or even miso paste to water.  Were tom yum soup fanatics, so more often I will season my broth with a great tom yum soup base I found that contains no animal products. The vegetables and other ingredients you add to your bowls are only limited by your imagination (or, more accurately, whats in your fridge).  Usually I add some diced extra-firm tofu (sautéed when I have the time, or just simmered with everything else when Im in a hurry).  Ive also been known to add pieces of vegan sausage (as I did here) as well as meatballs when I have them on hand. I add whatever veggies I have on hand, whether fresh or frozen. These bowls are also a great way to use up small amounts of leftover vegetables. One of my favorite additions to ramen bowls are Asian dumplings.  I live in a rural area, so until recently, if I wanted Asian dumplings, Id have to take a road trip to a city with an Asian market. But the nice people at Nasoya sent me samples of their organic Nasoya Vegan Dumplings to try for this post. I’m also happy to report that my local Food Lion now carries these dumplings (they’re in the fresh produce section next to the tofu), so I can now enjoy organic vegan dumplings anytime!  Click here for coupons to give them a try — they’re available in two flavors - Tofu Vegetable and Thai Basil Vegetable. Below is my recipe for Dumpling Ramen Bowls.   They can be made super-quickly if you use the simmer-everything-together method, or you can take a few extra minutes to saute some of the ingredients separately (such as the dumplings) and add more flavor to the final result. I especially like to use my electric wok when I make these bowls because I find that it makes it easier, whichever method I use.   Heres a recipe using my preferred method in which I saute a few of the components first:  Dumpling Ramen Bowls 2 teaspoons neutral vegetable oil 1 package Nasoya Vegan Dumplings 1 1/­­2 cups sliced shiitake mushrooms 2 tablespoons low-sodium soy sauce 3 cups water 2 teaspoons vegetable soup base or tom yum soup base 2 packages ramen noodles or rice noodles 1/­­2 cup shredded carrots 2 cups fresh baby spinach or baby bok choy 1 cup cooked broccoli florets (or other cooked vegetable, optional 2 diced vegan sausage links or 1 cup diced extra-firm tofu, optional Sriracha, to taste, optional Thai basil leaves or cilantro, optional garnish Black sesame seeds, optional garnish Heat the oil in a wok or large skillet over medium-high heat. Add the dumplings and stir-fry until nicely browned on both sides, about 2 minutes per side.  Add a splash of water, if needed to keep the dumplings from sticking. Remove the dumplings from the wok, and set aside. Reheat the wok or skillet over medium-high heat.  Add the mushrooms and a splash of soy sauce and stir-fry for 1 to 2 minutes to brown nicely and soften.  Remove the mushrooms from the wok and set aside.  Bring the the water to a boil in the wok or medium saucepan. Stir in the soup base until blended. Add the ramen noodles, carrot, and remaining soy sauce and reduce the heat to a simmer. Cook until the noodles are tender, about 2 minutes. Add the spinach and stir gently until the spinach is wilted. Divide the noodle mixture into large soup bowls, arranging the carrots and spinach on top of the noodles.  Return the dumplings and mushrooms to the wok and heat until hot.  Arrange the dumplings and mushrooms on top of the noodles, next to the spinach and carrots.  Add the cooked broccoli and vegan sausage and stir-fry for a minute to heat through.  To serve, drizzle each bowl with sriracha, if using.  Taste and adjust the seasonings, if needed. Garnish with basil or cilantro and a sprinkle of sesame seeds, if using. Makes 2 to 4 servings   NOTE: For the quick, no-oil, Simmer-Everything-Together Method, use the above ingredients (except the oil) and proceed as follows: Heat the water in a large saucepan.  Add the soy sauce and vegetable soup base or tom yum soup base and bring to a boil.  Add the Nasoya Vegan Dumplings and return the water to a boil for 2 to 3 minutes. Add the ramen noodles, mushrooms, and reduce the heat to a simmer. Cook until the noodles and dumplings are tender, about 2 minutes. Add the carrots, and spinach and stir gently until the spinach is wilted. Taste and adjust the seasonings, if needed. Stir in any additional cooked veggies, tofu, or other ingredients, as desired. Divide the soup into bowls, arranging a few of the dumplings on top of each serving.  Drizzle with a little sriracha, if desired. Garnish with a few Thai basil or cilantro leaves and a sprinkle of sesame seeds, if using. The post Dumpling Ramen Bowls appeared first on Robin Robertson.

Scallion Pancakes

March 25 2019 Meatless Monday 

These 3-ingredient Vegan Scallion Pancakes are incredibly delicious and very easy to make. Theyre also known as green onion pancakes and can be made with chives or leeks too. This recipe comes to us from Bianca Zapatka . See the step-by-step photos on her blog . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 4 pancakes 2  cups  all-purpose flour (250g) 3/­­4  tsp  salt 3/­­4  cup  warm water (180ml) 1 1/­­3  cup  finely sliced scallions  green part only 4  tbsp  cooking oil  plus more for brushing   1. In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed. 2. Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes. 3. Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes. After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they wont get dry). 4. On a lightly floured working surface, roll out one piece into a very thin circle. 5. Brush the circle with a bit of oil, and sprinkle about 1/­­3 cup chopped scallions all over the dough. 6. Roll up the dough into a log. Take one end of the log and curl it into a snail. 7. Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/­­9-inch (20/­­22cm) in diameter. (Dont worry if some scallions poke out through the dough). 8. Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper. 9. Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake. 10. Cut Scallion Pancakes into quarters and serve hot with dipping sauce. Notes The pancakes are best eaten when hot. Theyll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds. * The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.   The post Scallion Pancakes appeared first on Meatless Monday.

Have a Meatless May with these 9 Seasonal Recipes

April 29 2019 Meatless Monday 

Have a Meatless May with these 9 Seasonal RecipesSpring is in full swing! Tree buds are beginning to blossom and the produce aisle is overflowing with seasonal crunchy, colorful offerings that had been hibernating all winter. This season is packed with tasty ingredients for impeccable, meatless recipes. Colorful cauliflower hummus, a vibrant spring pasta and a veggie-packed vegan quiche are just some of the stars of this weeks recipe roundup. Theres no better way to celebrate the seasons changing than by cooking up something fresh and in season, dont you think? Roast Purple Cauliflower Hummus from Habits of a Modern Hippie Green Spring Pasta from Parsnips and Pastries Chili Lime Jackfruit Tacos from Simply Healthyish Vegan Quiche from Happy Kitchen.Rocks Cucumber, Avocado & Sweet Pea Chilled Summer Soup from Mango Tomato Rhubarb Almond Bars from Robin Asbell Fresh Green Smoothie from Picky Diet Pasta Primavera from Su’s Healthy Living Asian Green Bean Salad from The Quotable Kitchen Invite your friends and family to join you in a celebration of spring with these plant-based recipes. If youre looking for other meatless recipe inspiration,  check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Have a Meatless May with these 9 Seasonal Recipes appeared first on Meatless Monday.

Self-Care Interview Series: Adriana Ayales

April 28 2019 Golubka Kitchen 

Self-Care Interview Series: Adriana Ayales Adriana Ayales is a rainforest herbalist from Costa Rica and the founder of herbal apothecary Anima Mundi. We are in love with Adriana’s world and creations, and so excited to share this interview. Routine -- Is routine important to you or do you like things to be more open and free? Although I love the grounded power of routine, I’m living in a phase of being open and free. With kids, and a beyond full time devotion to running a business, I just ride the waves as they come. I’ve learned to surrender that not everything has to look the way it should look. Lifes situations and patterning moves around like the seasons. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I love getting up before the kids, and sneaking into the kitchen to make myself a healing cup(s) of medicine. First thing I do is a big ole cup of vitamin C rich goodness, sometimes its mangosteen hibiscus with a lemon squeeze, or fresh picked turmeric from the garden grated with ginger, along with camu camu and lemon water. Then I make a seasonal fruit bowl of sorts, with oatmeal, or homemade granola loaded with mineralizing herbs (like nettle or mesquite powder). Followed by my favorite, and not so healthy friend, Coffee. Ah coffee. I cant tell you how wonderful locally grown heirloom coffee is here, paired with deliciously fresh cacao and medicinal mushrooms and homemade almond. -- Do you have any bedtime rituals that help you sleep well? Massaging the face, forehead and skull with warm oil at night is one of the simplest and most restorative practices we can do to induce deep sleep. I love using a mix I make at home of jojoba oil, with rosehip, infused with clary sage and a fine sandalwood. Another one of my all time favorites for evening relaxation is blue lotus. -- Do you have any kind of mindfulness practice?  Sipping tea mindfully in nature, witnessing time in silence is one of my favorite things. I tap into my feelings, breath, mind, and begin to clear energy. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do love caffeine. Growing up in Costa Rica has woven me into loving a good cup of locally roasted coffee. Depending on the day, I love adding reishi, or a mix of medicinal mushrooms, raw cacao with mucuna, along with a homemade plant based milk. I also love having an aged puerh, or traditional matcha with added herbs for nourishment, like moringa. -- Do you have a sweet tooth and do you take any measures to keep it in check? Sometimes I do, especially when I’m tired or running on low energy. When im over-worked, or running on stress I definitely crave more carby and sugary things, and this is usually due to skipping a meal, or needing a quick-fix. Some tips I bare in mind during stressful moments that ignite the sweet tooth (or just in general!) are: always go for fruits before you opt for a sugary dessert, always choose low glycemic sweeteners vs. sugar (some faves are coconut sugar, maple syrup, and real stevia extract -- not the synthetic ones!) For carbs avoid empty carbs and refined flours, and opt for ones that are more easily absorbed, like coconut, almond and cassava flour. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness?  Oh my, so many! I seasonally change my herbal intake, but certainly stick with some favorites. I love having my potent singles (single herb tinctures) on me at all times, like shisandra berries and blue lotus. A Brain tonic while I’m working, usually with herbs like gotu kola, ginkgo, brahmi and lion’s mane mushroom. Two that I dose with very often are the Happiness tonic (st johns wort, mucuna, ashwagandha, etc.) and euphoric/­­mood elevating herbs like catuaba, mucunam muira puama and damiana. I also love our Liver formula for daily cleansing and nourishment, like the moringa, burdock, nettles, chlorella. And of course beauty herbs like He Shou Wu, Mangosteen and more! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Absolutely, I love doing a mix between yoga and pilates. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love the torture! When I feel a little lazy and not like suffering in an intensive workout, I just remind myself how excellent I feel when I finish it. Not just seeing physical results, but especially the mental peace and happiness after working out. Beauty -- What is your idea of beauty – external, internal or both? A feeling of wholeness. When your mood is high, your gut is vibrant, and you feel confident and beautiful. When there is no sense of lack, imbalance or deficiency. When you feel aligned. -- What is your skincare approach – face and body? I love making my own body and face oils. I usually infuse collagen boosting herbs, and skin strengthening herbs and lather up. I also like to keep things simple, like using cacao butter with coconut oil, or just a fluffy shea butter for deep moisture.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! I’m a big fan of eating herbs and supplements that protect the skin, increase our own collagen receptors and help activate our natural glow. The herbs I designed for the vegan collagen formula have been my go-tos for quite sometime. Horsetail, He Shou Wu, Calendula, Nettle seed + leaf, Comfrey, and others like Mangosteen, Camu Camu and Hibiscus are great for the skin too. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? I love making edible masks. Infusing a high potency extract into a raw clay and avocado, along with an activating source like apple cider vinegar, or more protein like flax, and making a smooth paste to lather all over the face, body and even hair is one of my all time favorites. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Visualization is huge for me. Sitting in silence and tuning in is vital, along with the help of nervines and adaptogenic herbs that assist in de-compression like skullcap, blue lotus and ashwagandha. -- If stress cannot be avoided, what are your ways of dealing with it? I like taking a walk or hike in nature, get in the ocean/­­lake/­­river or any kind of body of water. I completely unplug from work, the phone, or computer. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Before the cold kicks in, I take strong echinacea extracts in a soothing tea, mixing turmeric, lemon, grated ginger, apple cider vinegar, garlic and aloe in warm water. It works every time. I make a large batch and dose all day long --  even my kids love it!  -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? This certainly overlaps for me, which can honestly be a bitter sweet reality. I love everything surrounding plants, and its medicinal uses, as well as teaching, and medicine making. I love that my business is all about honoring ancestral ways, plant medicine, the art of herbalism, righteous cultivation, and medicine making. Yet, like any business owner would understand, there are many tasks to the job that are exhausting and certainly not what made you fall in love in the first place. For me personally, Ive learned to reconcile by doing what I love doing the most, medicine making and wildcrafting. I made a commitment to myself in making space for this no matter what, and not disregarding it by prioritizing business with the things that dont really matter in life. Its vital that we take moments in our free time that refine our focus and intention in life, re-align to what inspired the dream, without getting side swept with busy-ness. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Over the last couple years Ive struggled with this because of having babies. Which Im sure a lot of new moms can relate to this! Every time I get a moment between being a mother, wife and business owner, my priority to feel more self loving (and more human!) is yoga. The simple act of getting oxygen, doing conscious breathing, and distracting the monkey mind from its patterning, you become yourself again.  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Herbs. Integrating plant medicine into everything has significantly changed my body mind and soul. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Off the top of my head I love these: Healing with Whole Foods with Paul Pitchford, Gabriel Cousens’ Spiritual Nutrition, The Body Ecology Diet by Donna Gates, and of course The Medical Medium by Anthony William. Knowledge -- What was your path to becoming an herbalist and starting Anima Mundi? Growing up I learned closely with curanderos on plant medicine and rainforest herbalism overall. I then attended herbal schools in California where I learned a lot of native, northern and european herbalism. Life somehow took me to NYC (a place I NEVER thought I would ever go to) after living in California for quite some years, and I started practicing privately as an herbalist. I kept noticing the common trends, symptomology and imbalances folks that came in had, and started developing mother formulas to be able to make large batches. -- How do you approach sourcing herbs for Anima Mundi?  First and foremost we try to create a direct relationship with the people/­­farmers that cultivate. Although we value certification of prime ingredients, there are many ethical wild crafters and farms that do not have special certifications, yet cultivate sustainable practices and have quality products that we also like to support. We are also adamant of supporting local economies as much as possible, particularly with rainforest herbs sourced directly from indigenous people, supporting their craft as well as ethically crafted botanicals. -- What are some of Anima Mundis best sellers? Our plant-based Collagen Booster, Happiness Tonic, Adaptogenic Immortality Tonics, Curam Beauty Elixir, our 100% Coconut Cream Powder, Mushroom Mocha Milk and more...! Fun and Inspiration -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Women Who Run with Wolves Song/­­Album –  Cuatro Vientos /­­ Danit Movie –  Loving the The OA lately! Piece of Art –  Ayahuasca art by Pablo Amaringo Photos by Renee Byrd and from Anima Mundi’s IG /­­ This post contains Amazon Affiliate links. The post Self-Care Interview Series: Adriana Ayales appeared first on Golubka Kitchen.

Vegan Healthy Rice Krispie Treats

April 24 2019 VegKitchen 

Vegan Healthy Rice Krispie Treats These bars are so simple to make and they taste so good. You will want to make them again and again. They’re like Rice Krispie treats, but healthier! The post Vegan Healthy Rice Krispie Treats appeared first on VegKitchen.

Achari Mathri (Masala Mathri)

April 21 2019 Manjula's kitchen 

Achari Mathri (Masala Mathri) (adsbygoogle = window.adsbygoogle || []).push({}); Achari Mathri (Masala Mathri) Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry.  - 2 cup all purpose flour (planin flour, maida) - 1/­­2 cup fine sooji (samolina) - 1-1/­­2 tsp salt - 1/­­4 tsp dry ginger powder (saunth) - 1/­­4 tsp asafetida (hing) - 1/­­2 tsp fennel seeds crushed (saunf) - 2 tsp coriander powder (dhania) - 1 tsp yellow mustard seeds powder - 1/­­2 tsp mango powder (amchoor) - 2 tsp red chili flake (adjust to taste) - 4 Tbsp oil - 3/­­4 cup lukewarm water (use as needed) -  Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough.  Cover the dough and set aside for 15 minutes or more. Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp. -  Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers. -  Take a cookie cutter and cut them in rounds. I am using 2-1/­­2 inch cookie cutter. Use the size and shape to your choice. -  Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. -  Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes. Tip - Achari Mathries can be stored for a couple of months in airtight containers.  - If the mathries are cooked on high heat, they will be soft. - You will also enjoy Gulab Jamuns, Besan Ki Burfi, Plain Mathri The post Achari Mathri (Masala Mathri) appeared first on Manjula's Kitchen.

Eggplant Pesto “Meatballs”

April 15 2019 Meatless Monday 

Who said meatballs must be made with meat? Hearty eggplant is one of the best vegetable substitutes for making meat-less meatballs because of its meaty texture and high fiber content. These plant-based Eggplant Pesto Meatballs have a similar texture to your traditional Italian recipe, but the eggplant in our recipe gives these balls a more tender and silky consistency and a flavor that makes it easy to forget that you are not eating beef. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 40 meatballs (5 servings) - Eggplant mixture 1 1/­­2  tbsp  olive oil 1  medium  onion  chopped 2  garlic cloves  minced 1 1/­­4  pounds  eggplant  unpeeled and cut into 1″ cubes 3/­­4  cup  water 1/­­4  tsp  salt 1/­­2  tsp  pepper 1  cup  panko bread crumbs red pepper flakes  optional - Cashew Pesto 2  garlic cloves,  minced 1 cup  raw cashews,  soaked overnight or boiled for 20 minutes until soft 2  tbsp  pine nuts 2  tbsp  water 2  tbsp  lemon juice 1/­­4  cup  nutritional yeast 1/­­4  tsp  sea salt   Preheat oven to 400 degrees F. Place 1/­­2 tablespoon olive oil in a large nonstick skillet over medium high heat. Add onion and saute until translucent about 3 minutes. Add garlic until lightly browned, remaining olive oil, and eggplant, and brown on both sides. Add water, season with salt and pepper and cook, stirring occasionally until eggplant is soft. Remove from heat, transfer to a heat proof bowl, and set aside. In a food processor, add garlic, cashews, pine nuts, nutritional yeast, sea salt, and water. Process until smooth. Add basil, lemon juice, and olive oil while processing. Mix until smooth and set aside. In the bowl, mash eggplant into small pieces with the back of a wooden spoon or potato masher. Add the cashew pesto and mix well. Lastly, add the breadcrumbs and red pepper flakes and stir until well combined. Roll eggplant meatless balls in about 2-inch diameter approximately 1 1/­­2 tablespoon of mixture. Transfer to parchment lined baking sheet and bake until browned (about 25 minutes) turning once so the eggplant pesto “meatballs are browned on both sides. Serve over zucchini noodles or your choice of pasta with tomato sauce. The post Eggplant Pesto “Meatballs” appeared first on Meatless Monday.

Vegan Chickpea Brownies Grain-free GF

April 13 2019 Vegan Richa 

Vegan Chickpea Brownies Grain-free GFVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea Brownies Grain-free GFThe post Vegan Chickpea Brownies Grain-free GF appeared first on Vegan Richa.

Fresh Mixed Berry Sauce

April 12 2019 VegKitchen 

Fresh Mixed Berry Sauce When fresh berries are in season, there’s nothing better to serve over cakes, pies, or nondairy ice cream than this fresh mixed berry sauce. it’s one of the simplest and most delicious ways to use blueberries, raspberries, strawberries, and others. Lightly cooked, they melt into a most flavorful sauce. Continuing reading Fresh Mixed Berry Sauce on VegKitchen

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time! This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 Spinach Salad 6  ounce  bag of spinach 3/­­4  cup  carrots 3/­­4  cup  edamame 3  tbsp  hemp seeds,  seeds 14  ounces  firm tofu,  drained, pressed and cut into 1″ cubes   Peanut Sauce 1/­­4  tsp  coconut oil,  olive oil can be substituted 2  garlic cloves,  minced 2  tbsp  low sodium tamari,  soy sauce or coconut aminos can be substituted 3/­­4  cup  water 1  cup  coconut milk,  canned 3/­­4  cup  coconut water 2  tbsp  red curry paste 3/­­4  cup  peanut butter,  smooth 1  tbsp  sorghum syrup,  honey can be substituted red pepper flakes,  optional   - Carrot Ginger Dressing 1/­­4  cup  olive oil 1  tsp  sesame oil 1/­­4  cup  white vinegar 2  tbsp  white miso,  white chickpea miso can be substituted 1  tbsp  tahini 2  medium carrots,  peeled and chopped 1  inch long  piece fresh ginger,  peeled and cut into circles 1  tsp  sorghum syrup,  honey can be substituted 1/­­4  tsp  salt 1/­­4  tsp  white pepper   Preheat oven to 400? F. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.) To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/­­4 cup peanut sauce, set aside. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl. Sprinkle the top of salad with 1 tablespoons hemp seeds. The post Spinach Salad with Baked Tofu and Carrot Ginger Dressing appeared first on Meatless Monday.

Baked Vegan Cheesecake Glutenfree Date Sweetened

March 29 2019 Vegan Richa 

Baked Vegan Cheesecake Glutenfree Date SweetenedBaked Vegan Cheesecake. 8 Ingredients, No refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe. Jump to Recipe Vegan cheesecakes in restaurants and store bought have been more misses than hits. The texture generally is on point, its the flavor that can throw me off. I make variations of these cheesecake with fabulous results every time. I’ve had this baked cheesecake in the drafts for a while, so lets get to it!  The filling uses vegan yogurt and vegan cream cheese for amazing flavor and tang and some volume from the smooth cashew butter. Cashew butter means no soaking needed and no high speed blender needed! It is sweetened with dates and some coconut sugar and baked into a premade crust to a creamy delicious state.   Adjust the flavor and sweetness of the filling before baking! Bake into 1 large pie or mini cheesecakes with a simple almond crust or other other pie crust of choice. Serve with vegan whipped cream or ice cream, berries or a seasonal berry compote. Continue reading: Baked Vegan Cheesecake Glutenfree Date SweetenedThe post Baked Vegan Cheesecake Glutenfree Date Sweetened appeared first on Vegan Richa.

Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce

March 26 2019 Vegan Richa 

Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceVegan Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce. 30 Mins, super Flavorful. Slice into thick slices or just chop into florets to make this delicious Cajun Cauliflower. Serve with chimichurri or a cooling dressing. Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve wanted to make just the Cajun cauliflower since I posted the now very popular Garlic pasta with roasted cajun cauliflower. Creamy Pasta with smoky spicy cauliflower makes a fabulous weekday meal! I make my own cajun blend so I can control the flavor and heat and it works out wonderfully over cauliflower.  For crispier cauliflower, add some breadcrumbs to the spice mix and then toss. Adjust the heat of the cajun seasoning by reducing cayenne, pepper flakes, black pepper and using more of sweet paprika. Serve these Cajun Caulilfower “steaks” with some cooked grains or beans in a bowl with some hearty crunchy greens or lettuce to make a meal. Lets bake!Continue reading: Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceThe post Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce appeared first on Vegan Richa.

Lemony Spring Risotto

March 25 2019 Meatless Monday 

This vegan lemony spring risotto recipe is the perfect dish to bridge the gap between the warm comfort foods of winter and the light, fresh flavors of spring. This recipe comes to us from The Healthy Voyager . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 12  ounces  asparagus 1  cup  peas 1  quart  vegetable stock or vegan chicken bouillon stock - 2 cups water 1  tablespoon  olive oil 1  medium leek,  thinly sliced 2  cloves  garlic,  finely minced Salt and pepper 1 1/­­2  cups  Arborio rice 1  cup  dry white wine 1  tablespoon  fresh lemon juice 2  teaspoons  lemon zest 2  tablespoons  fresh, chopped parsley 1/­­3 cup vegan parmesan cheese  (about 1/­­3 cup)   1. Trim the ends from the asparagus. Cut the remaining stalks into 1-inch pieces. 2. Bring a medium pot of salted water to a boil and add the asparagus. Cook until crisp tender, 3-4 minutes. If using fresh peas, add the peas along with the asparagus. If using frozen peas, add them during the last minute. 3. Transfer the vegetables to a bowl of ice water. Drain the vegetables and set aside. 4. Heat the stock along with water in a large saucepan. Add the trimmings from the asparagus and leek and the parsley stems to add flavor to the stock. Bring to a simmer and then keep warm on low heat while you make the risotto. 5. Heat the oil in a large, wide sauté pan over medium heat. Add the leeks and garlic and season them with salt and pepper. Cook until leeks are partially softened, 4-5 minutes. 6. Add the rice and stir to coat all of the grains with the oil. Cook 1-2 minutes to lightly toast the rice and then add the wine. Cook a few minutes until the wine is reduced, stirring occasionally. 7. Add the warm stock, a few ladles at a time, stirring the rice frequently. Each time the liquid is almost completely absorbed, add some more stock. Continue adding the liquid in this manner, stirring often, to develop the starch in the rice. It should take about 20 minutes for the rice to cook once you start adding the liquid. 8. When the rice is done, it will be plump and al dente- tender but still firm to the bite. At this point, lower the heat and stir in the lemon juice and zest, asparagus, peas, parsley, parmesan cheese, 1 teaspoon salt and 1/­­4 teaspoon pepper. 9. Stir to combine all ingredients well. Taste and adjust seasoning with salt and pepper as needed. Garnish with parsley and lemon zest. Serve hot. The post Lemony Spring Risotto appeared first on Meatless Monday.


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