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Kitchen-Sink Capellini

January 2 2018 Robin Robertson's Global Vegan Kitchen 

Kitchen-Sink CapelliniAs the name implies, theres everything but the kitchen sink in this delicious Kitchen-Sink Capellini, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.   Kitchen-Sink Capellini As the name implies, theres everything but the kitchen sink in this delicious pasta dish, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation. - 8 ounces capellini or angel hair pasta - 2 tablespoons olive oil - 3 garlic cloves, finely minced - 2 14-ounce cans fire-roasted diced tomatoes, undrained - 1 16-ounce can cannellini beans, drained and rinsed - 1/­­3 cup oil-packed or reconstituted sun-dried tomatoes, cut into thin strips - 1 6-ounce jar marinated artichoke hearts, drained and chopped - 1/­­2 cup Kalamata olives, pitted and halved - 4 cups baby spinach or 1 cup chopped frozen spinach, thawed and squeezed (optional) - 2 tablespoons fresh chopped basil or 1 teaspoon dried - Salt and ground black pepper - 1/­­4 cup toasted pine nuts or chopped walnuts - Cook the pasta in a pot of boiling salted water until just tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 tablespoon of the olive oil, toss to coat, and set aside. - In the same pot in which you cooked the pasta, heat the remaining 1 tablespoon of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the diced tomatoes, cannellini beans, artichoke hearts, olives, spinach (if using), basil, and salt and pepper to taste. Cook over medium heat until hot and well combined, about 5 minutes. Add the reserved pasta and toss gentle to combine and heat through. Serve hot sprinkled with the pine nuts. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Kitchen-Sink Capellini appeared first on Robin Robertson.

Vegan Lentil Moussaka

December 6 2017 Golubka Kitchen 

Vegan Lentil Moussaka This post was created in partnership with USA Pulses and Pulse Canada. As our new cookbook release date approaches and we enter a really busy season of our lives (more on that soon!), we count on hearty and sustainable meals like this lentil moussaka to see us through periods of tiredness or stress. If you are feeling any kind of holiday season-related pressure, it might just be the perfect, comforting dish for you, too. I love casserole-style dishes – they take some initial effort to put together, but afterwards they turn into a meal that just keeps on giving. This moussaka is definitely like that – the portion is big enough to have dinner or lunch taken care of for a solid few days, it keeps well and only gets better with age, can be eaten hot or cold, and can even be re-imagined as, say, a toast topping, if its initial layered charm ever wears off.  Moussaka is cooked in numerous countries in the Middle East and the Mediterranean, and the recipe varies from region to region, but it usually involves layers of ground meat, eggplant or potatoes, and a béchamel or egg custard blanket on top. In our vegan version, protein-rich lentils take place of the ground meat. Once they are cooked in a mixture of mushrooms, carrots, onion, herbs, and crushed tomatoes, and layered with silky roasted eggplant, it’s incredible how savory and satisfying they become. We went with mashed potatoes for the top layer, in place of the custard or béchamel, which takes this dish even further into the cozy and wintery meal territory. The mashed potato blanket also gets the most incredible, crispy, golden crust on top after some time in the oven, which makes the whole thing even more irresistible. I suggest roasting the eggplant, making the mashed potatoes, and maybe even cooking the lentils in advance, that way assembling the moussaka will feel like a breeze. All the ingredients in this recipe are very affordable and widely available, and it’s amazing that such a satisfying meal can be made with just lentils and veggies. I generally make sure to keep a big jar of French lentils in my pantry, because they are very versatile and perfect for adding substance to all kinds of plant-based meals. Lentils fall under the category of pulses, together with chickpeas, beans and dry peas, which are all perfect vehicles for sustainable and nourishing meals. We’ve been having a ton of fun working with USA Pulses and Pulse Canada on creating accessible recipes, centered around pulses, as part of their Half Cup Habit initiative. Try adding a half cup of pulses to your meals a few times a week – they will up your whole healthy cooking game, I promise. For more of our pulses recipes, head here, as well as to the Half Cup Habit website. Enjoy :) Vegan Lentil Moussaka   Print Serves: 6-8 Ingredients 3 medium-large eggplants - sliced in ½ inch thick rounds 4 tablespoons neutral coconut or olive oil - divided sea salt freshly ground black pepper 1 cup dried French lentils - soaked overnight in purified water with a splash of acv 4 medium Yukon gold potatoes - peeled and quartered 2 tablespoons olive oil or ghee, plus more for brushing the mashed potato layer 1 large yellow onion - chopped 2 medium carrots - sliced 1-2 celery ribs - sliced (optional) pinch of red pepper flakes 1 teaspoon each fresh or dried thyme, oregano and/­­or marjoram (optional) 3 garlic cloves - sliced 1 lb baby bella or crimini mushrooms - sliced 1 28 oz can of box of crushed tomatoes 1 tablespoon tomato paste ½ tablespoon smoked paprika ½ teaspoon cinnamon (optional) ¼ teaspoon ground nutmeg (optional) handful of toasted pine nuts (optional) chopped parsley and dill - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking sheets. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil/­­olive oil, sprinkle with salt and pepper, and roast for 20 minutes. Flip the slices and roast for another 15 minutes, until silky. Set aside. Lower the oven temperature to 375° F (190° C). While the eggplant is roasting, drain and rinse the lentils. Cover them with purified water in a medium pot, and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 10-15 minutes or until cooked, but not mushy. Add salt at the end. Drain over a colander and set aside. Place the potatoes in the same pot you used to cook the lentils, cover with purified water and bring to a boil over high heat. Reduce the heat to a simmer and cook until soft throughout. Add salt at the end, then drain, reserving ¼ cup of the cooking water. Return the potatoes to the same pot. Mash them with 2 tablespoons of olive oil or ghee, black pepper and ¼ cup of the reserved cooking water. Taste for salt and adjust if needed. Continue to mash until smooth. Set aside. Warm the remaining 2 tablespoons of coconut oil/­­olive oil in a large saucepan over medium heat. Add onion, carrots, celery, if using, salt and pepper, red pepper flakes and oregano/­­thyme/­­marjoram, if using. Sauté for 7 minutes, until the vegetables soften up. Add the mushrooms and sauté for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute. Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg, if using, to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes for the flavors to incorporate. Arrange half of the eggplant slices on the bottom of a 9 x 9 baking dish. Top with half of the lentil mixture, followed by the remaining eggplant slices and lentils. Spoon the mashed potatoes on top, evening them out with a spoon into a smooth layer. Brush more olive oil/­­ghee over the potato layer and place the dish in the oven. Bake for 30 minutes. Remove from the oven, sprinkle with the pine nuts and herbs, if using, and serve. 3.5.3226 You might also like... Fennel Marinated Zucchini and Mung Beans Roasted Pepper Lasagna Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate Warm Salad of Roasted Cauliflower, Grapes and Black Rice .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 Lentil Moussaka appeared first on Golubka Kitchen.

Sweet Potato Galette with Magic Green Sauce

November 29 2017 Golubka Kitchen 

Sweet Potato Galette with Magic Green Sauce I love galette. It really is the lazy wo/­­man’s pie. I love that galette crust requires the least amount of fuss of all the crusts, and that the messier it looks, the better. I love that galette filling can be any good combination of vegetables, fruit and herbs, and that it can be as minimal or grand as one wants. This sweet potato version falls on the minimal side of the galette spectrum, yet it is completely lovely and delicious. There are layers of caramelized onions, thinly sliced sweet potato, and sage, all enveloped by a rustic spelt dough. We love to eat it with our favorite, magic green sauce, which is a savior for any leftover herbs in your refrigerator that are fated to end up in the trash or compost.  The green sauce is something I make every week. It’s sort of a cross between pesto and chimichurri, but made with pumpkin seeds as a more affordable alternative to pine nuts, and umami-fied with a bit of miso. You can make it with pretty much any herbs you have on hand. I usually make mine with parsley, but it also does well with the addition of cilantro, basil, tarragon, sage, and even rosemary. You can add in things like carrot or radish tops, too, which normally get thrown away, but are perfectly good to eat. I don’t discriminate against soft herb stems in this sauce either, and whirl them all in. For instance, if I’m using parsley leaves for a recipe, I’ll save the stems for this sauce instead of throwing them away. I’ll do the same with most other herbs. The sauce is a nice brightener for pretty much any savory dish. It’s great on toast, in pasta, on roasted vegetables, with eggs, and it’s absolutely delicious on this galette. I hope you’ll give it a try :) Sweet Potato Galette   Print Serves: two 7 galettes Ingredients for the filling 1 large yellow onion - halved and sliced lengthwise about 3 tablespoons melted neutral coconut oil - divided 1 medium sweet potato - mandolined or thinly sliced into rounds sea salt and freshly ground black pepper 2 tablespoons chopped sage leaves for the dough 1½ cups (150g) sprouted spelt flour or whole spelt flour, plus more for rolling the dough 1 teaspoon coconut sugar pinch of sea salt 3 tablespoons melted neutral coconut oil ½ cup plus 2 tablespoons hot purified water 1 tablespoon finely chopped sage Instructions to caramelize the onions Start by caramelizing the onions. Heat 1 tablespoon of coconut oil in a sauté pan over medium-high heat. Add the onions and sauté until translucent, for 3-5 minutes. Add a pinch of salt, turn down the heat to medium low and cook the onions, stirring periodically, for 30-40 minutes, until caramelized and golden brown. Make the dough while the onions are caramelizing. to make the dough While the onions are caramelizing, place the flour in a medium mixing bowl, add the sugar and salt, and mix with a fork to combine. Make a well in the center of the flour mixture, and pour in the oil. Pour the hot water over the oil, stirring with a fork and slowly incorporating the flour into the liquid. Add the chopped sage and mix it in. When all the flour has been incorporated, turn out the dough onto a floured surface and knead with your hands until smooth. Add more water, 1 teaspoon at a time, if the dough appears too dry. Take care not to add too much water, give the flour a chance to absorb the initial amount of water first. Divide the dough in half. Flatten each piece into a round disc, wrap them in plastic wrap or place into a floured bowl and cover with a damp kitchen towel. Let rest at room temperature for 30 minutes. to assemble and bake Preheat oven to 400° F (200° C). Line a large baking sheet or two medium baking sheets by covering them with parchment paper. Roll out the dough on a floured surface, one portion at a time, into ⅛-thick circular sheets, about 9 in diameter. Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette (if you are using two baking sheets, you dont have to worry about this). Brush the dough with the remaining melted coconut oil and sprinkle it with about ½ tablespoon of chopped sage. Arrange half of the caramelized onions in the center of the sheet of dough, followed by half of the sweet potato slices (arrange those in a spiral or any other pattern you prefer), leaving a 1-2 inch border of dough all around. Brush the sweet potato slices with melted coconut oil as you arrange them, in small sections, making sure that they are well oiled. Once arranged, generously sprinkle the sweet potato with sea salt and pepper, and another ½ tablespoon of chopped sage. Fold over the edges of the galette, working circularly, until the galette has a folded border. Brush the edges with melted coconut oil. Repeat this process with the second portion of the dough and remaining sweet potato and sage. Drizzle any leftover melted oil over the filling of both galettes. Trasnfer the baking sheet(s) to the oven and bake for about 45 minutes, until the potatoes are cooked through and golden. Remove the galettes from the oven, let them cool slightly, slice and serve with the magic green sauce (recipe below). 3.5.3226     Magic Green Sauce   Print Serves: about 1½ cups Ingredients 1 large or 2 small bunches of parsley - roughly chopped, including stems 7 or more sprigs of sage - roughly chopped, including stems ½ cup toasted pumpkin seeds 2 tablespoons lemon juice (from about half a lemon) ¼ cup olive oil 1 heaping tablespoon white miso generous pinch of red pepper flakes sea salt - to taste splash of red wine vinegar (optional) 1 clove garlic - roughly chopped (optional) Instructions Combine all the ingredients in a high-speed blender or a food processor until smooth. Keep the sauce refrigerated in an air-tight container, it will last for up to 5 days. 3.5.3226 You might also like... Raw Colour Wheel Wraps Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Tahini Ice Cream Bars with Miso Caramel and Chocolate - Ice Cream Sund... Welcome Summer Multigrain Salad with Strawberries and Asparagus .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 Sweet Potato Galette with Magic Green Sauce appeared first on Golubka Kitchen.

Chickpea Pasta with Basil-Pea Pesto

July 4 2017 My New Roots 

Chickpea Pasta with Basil-Pea Pesto Its pretty redundant to say that I love cooking. So much. But even though I find myself enamoured with some small detail of every meal that I make, this chickpea pasta was next-level emotional. In fact, was one of the few recipes Ive made in my entire life that turned me into a wide-eyed child again, and reaffirmed my deep, unrelenting passion for creating food. Kneading the dough, rolling the pasta through this perfectly designed machine, seeing it transform before me, mysteriously almost nothing into so very much. Im not ashamed to say it nearly brought me to tears. There is something about cooking - and cooking something so ancient - that delivers a feeling of satisfaction that can hardly be described. Its entirely transcendental. And the best part? You get to eat it. It all started when one of my dear friends suggested making pasta out of chickpea flour and that she had seen a vegan version using ground flax seeds. I found the recipe and followed it, but it didnt work, I tried again, and after another pretty epic fail where I felt totally out of my depth, I decided to go the classic egg route. Not only was it better, it was absolutely, unbelievably delicious. In fact, I could hardly trust that what I was eating was made from chickpea flour, since it tasted so much like the beloved white pasta of my past. How is this not a thing?!  Its so easy and infinitely healthier, why isnt everyone and their uncle Bob making pasta with chickpea flour? I made this pasta three time in a week and found the prefect al dente cook time, all kinds of things to dress it with (olive oil, Pecorino, black pepper - guh.), and that I could freeze it to come back later and pop a nest into boiling water for almost-instant dinner that even my three-year-old loves. Rejoice! The only potential issue with using chickpea pasta like this is that since the chickpea flour is made from ground raw chickpeas, and some people who are sensitive to legumes may find this difficult to digest (i.e. lots of farts). I dont know how to overcome this issue since sprouting the chickpeas, then dehydrating them, then grinding them seems like a whole lotta rigmarole, so Im using chickpea flour and calling this an indulgence, like socca. If you know you have legume issues, I suggest purchasing sprouted chickpea flour, which is a little more challenging to find, but you can certainly buy it online. Now that I understand the correct moisture levels and consistency, Im going to go back and try the vegan version again, perhaps using something other than flax this time. If any of you have had success, please let me know! Do you need a pasta machine for this recipe? Kind of. Unless you are very skilled at rolling out pasta by hand, I recommend picking one up (theres always one at the second-hand store). Pasta machines are simple to use, and make this process very fast, fun, and satisfying. The one I have is pictured below (its Atlas brand #notsponsored), and it creates flat sheets that are perfect for lasagna or ravioli, or you can run the thin sheets through the spaghetti or tagliatelle roller, like I have done for this recipe. And theres another recipe in this recipe, and that is for the delightful Basil-Pea Pesto. Herb-y, nutty, and bright, its a cinch to whip up and keeps for 2-3 days in the fridge, so you can make it ahead or use the potential leftovers for many delish things (its a great dip or sandwich spread). Use frozen peas if thats all you have - no stress! And I like to use even more peas and basil to finish this dish off, so that it is even more satisfying with all the bright flavours and textures. I hope you enjoy it as much as my family does.     Print recipe     Chickpea Pasta with Basil-Pea Pesto Serves 4-6 Ingredients: 1 batch chickpea pasta (recipe follows) 1 batch Basil-Pea Pesto (recipe follows) 2 1/­­2 cups /­­ 350g shelled green peas (fresh or frozen) a small handful of basil leaves Olive oil to garnish flaky sea salt and black pepper Chickpea Pasta 2 - 2 1/­­2 cups /­­ 250 - 310g chickpea flour 3 large eggs, organic and free-range if possible 1 tsp. fine sea salt 1 Tbsp. cold-pressed olive oil Directions: 1. Measure out 2 cups /­­ 250g of chickpea flour and place in a mound on clean work surface. Make a large well in the center of the mound and crack three eggs into it, along with the salt and olive oil. Using your hands, mix the ingredients together until you have a smooth dough (if the mixture is dry, add a tablespoon of water to moisten it. If the dough is wet, add the remaining flour, one tablespoon at a time until it less sticky). Knead the dough for about five minutes, then cover tightly with plastic wrap and let rest at room temperature for at least half an hour. 2. Unwrap the dough and divide it into quarters, then again for that you have about eight equal portions. Work with one portion at a time, and cover the rest. Flour your work surface and work the dough into a square-ish shape, about the width of the pasta maker (the pasta will become much longer, not wider, so its best to take full advantage of the width). Flour the dough again and run it through the thickest setting on the machine (usually #1). Change settings to the slightly thinner setting (usually #2) and run it through the machine. If your pasta sticks at all, dust both sides with more flour. Repeat until the pasta is your desired thickness, then feed it through the cutter of your choice. I went to #6 before cutting it into tagliatelle. 3. As soon as the pasta comes through the cutter, toss it generously with flour and spread it out on clean work surface to dry, or use a pasta drying wrack if you have one. 4. Bring a pot of well-salted water to a rolling boil. Add the amount of pasta youre using to the water and cook for about 2-3 minutes (dont overcook! This pasta will disintegrate quickly if boiled for too long). The pasta should float to the top of the pot when its ready and be al dente. Drain and plate quickly. 5. You can finish this pasta two ways: one, place the pasta back into the pot and fold in the peas, basil, desired amount of pesto, and a glug of olive oil, the divide among the plates. Alternatively, divide the pasta among the plates, dollop with the pesto, drizzle with olive oil, and garnish with pine nuts and basil. Grind fresh pepper over the top and serve immediately. Basil-Pea Pesto Ingredients: 1 clove garlic 1/­­2 cup /­­ 55g pine nuts zest of 1 lemon 3-4 Tbsp. cold-pressed olive oil (as needed) 1/­­2 tsp. fine sea salt 2 cups loosely packed /­­ 35g fresh basil leaves 1 cup /­­ 140g shelled green peas (fresh or frozen) Directions: 1. Bring a pot of salted water to the boil. Add peas and turn off the heat. If using fresh peas, let them sit for about 2-3 minutes until bright green. If using frozen, let them sit for about 5 minutes. Drain and set aside. 2. In a dry skillet over medium heat, toast the pine nuts until lightly golden. Remove from heat and set aside. 3. Place peeled garlic in a food processor and pulse to mince. Add the toasted pine nuts (reserve a few for garnish), olive oil, salt, basil, and one cup /­­ 140g of peas and blend on high to mix. Add more olive oil if you like a looser pesto. Taste and adjust seasoning if necessary. Im currently on holidays in Canada and Im going to keep this post short and sweet so that I can get back to all of my funky food projects, reading on the dock, and naps. So many naps. I hope youre all having a glorious summer so far! Big love, Sarah B Show my your pasta on Instagram: #mnrchickpeapasta ***** Dear friends! I am getting SO excited about hosting my next wellness retreat in Ibiza, Spain, September 5-10 and September 17-23. And Ive decided to offer the same program twice so that more of you can join in. This is going to be an intimate group of 12 women only, housed in a stunning, 400 year-old finca in the hills surrounded by fig trees, wild herbs and carob. Come join me for seven days of total inspiration and rejuvenation - delicious and healthy meals, cooking and nutrition workshops, yoga, pilates, dance, and meditation that will balance your body and mind, and empower you to move forward on a path to greater wellness. I cant wait to see you there! Click the image below to go to the retreat page or click here for the booking page at Supersoul Yoga: Week 1 (Sept. 5-10) or Week 2 (Sept. 17-23) The post Chickpea Pasta with Basil-Pea Pesto appeared first on My New Roots.

Pea and Avocado Penne

March 20 2017 Meatless Monday 

Sweet peas are mashed with avocado and toasted pine nuts for an untraditional, yet luxuriously creamy, pesto sauce. String beans, lima beans and penne round out this green-hued pasta to celebrate Spring. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the pea and avocado pesto: - 1 1/­­2 ounces pine nuts, toasted - 2 cups baby peas, shelled - 1 avocado - 2 garlic cloves, diced - Lemon juice, to taste - 2 cups baby spinach, roughly chopped To complete the Pea and Avocado Penne: - 2 tablespoons olive oil - 10.5 ounces penne pasta, cooked according to package instructions - 9 ounces green beans, trimmed - 1 1/­­2 cups canned lima beans, drained and rinsed - or - 1 1/­­2 cups fresh lima beans, cooked To make the pea and avocado pesto: Toast the pine nuts in a dry pan over medium-high heat for 2-4 minutes, or until the pine nuts become fragrant. Set aside to cool. Place about 3 cups of water in a medium saucepan over medium-high heat. Bring to a boil and cook the peas for 1-3 minutes, or until just tender. Strain, rinse and set aside. When the pine nuts have cooled, reserve a few for garnish. Chop the rest roughly. Place the avocado, pees, garlic, chopped pine nuts together in a large bowl. Drizzle with a few squeezes of lemon juice and mash with a fork until the pesto comes together, but still maintains some variety of texture. Stir in the chopped baby spinach and set aside. To complete the Pea Avocado Penne: Place fill a double boiler or steamer with water over medium-high heat. Add the green beans and steam for 3-4 minutes, or until just tender. Set aside. Heat the olive oil in a large pan over medium heat. Add the steamed green beans and lima beans, toss to combine and cook for 1-2 minutes. Add the cooked penne and mix until combined. Reduce heart to low and add the pea and avocado pesto. Toss until the pesto is evenly distributed on throughout the penne, green beans and lima beans. Divide the pasta into 6 portions and enjoy topped with the reserved pine nuts and a few extra baby spinach leaves. The post Pea and Avocado Penne appeared first on Meatless Monday.

Whole-Roasted Cauliflower with Skhug

December 21 2016 My New Roots 

Whole-Roasted Cauliflower with Skhug If youve been reading My New Roots for a while, youll be familiar with my obsession with Middle Eastern cuisine. Ingredients like tahini, lemon, pomegranate, sumac, zaatar, cardamom, thyme, and sesame have big, bold flavours, and act as strong backbones for plant-based recipes, so I enjoy them on a regular basis and rely on them heavily in my recipe development. And if I am out and about in the world, I seek out restaurants serving this style of food, knowing that theyll have a solid selection of vegetarian options with satisfying flavours. Speaking of which, whenever I am back home in Toronto, I love going to a restaurant called Fat Pasha. Its an Israeli place that serves the most decadent, delicious, over-the-top versions of all my favourites: falafel, hummus, fattoush, pickles, salatim, shakshuka...but the menu show-stopper is their whole roasted cauliflower. Brought to the table like a holiday roast, a giant knife sticking out of the top, ready to be carved, I love the ceremony of the entire thing, and the myriad of flavours and textures that it delivers. Slathered in tahini sauce, topped with glistening pomegranate jewels and golden toasted pine nuts, it is savoury, salty, sweet, herby, spicy, crunchy, creamy, nutty, BAM. Stunningly beautiful and deliciously satisfying. At Fat Pasha, they also serve the whole roasted cauliflower with an incredibly spicy, tasty concoction called skhug. Skhug is a Yemeni hot sauce made from chilies, spices and fresh herbs, mainly cilantro. It ranges from wicked hot to warmly herbaceous, with cumin, coriander, cloves, and black pepper providing added depth and complexity. I friggin love this stuff (*pours skhug over entire life*). Its delicious with hummus and pita, but also yummy folded into a grain salad, stirred into soups and stews, and drizzled over roast veggies, and to whisked into dressings and sauces. Skhug comes in two varieties, red (skhug adom) and green (skhug yarok). Both are delicious, but I chose green for my version since it tends to me more common, and I was trying to get into the festive spirit and looking for a contrast to the pommies, which were so assertively red. Use the kinds of chilies you can get your hands on, and add them to suit your taste. I (embarrassingly) only used one green Thai chili for my sauce, but I also wanted to enjoy the other flavours coming through (and also because I am a wuss). It was still very spicy, but not so much so that I couldnt generously dollop it on my cauliflower. Trying to recreate the whole roasted cauliflower dish at home is all too easy and the results are extraordinary. First, the cauliflower is doused in a spice-infused coconut oil before being roasted to golden perfection (this on its own is waaaay delish). But taking it to the next level is easy with a simple tahini sauce and the skhug, followed by a generous topping of toasted pine nuts and pomegranate seeds. This thing becomes unreasonably beautiful, just a warning, and if youre looking for something truly special to serve at a holiday meal this year - whether youre vegetarian or not - this recipe will impress the pants off anyone.     Print recipe     Whole Roasted Cauliflower with Skhug Serves 4 Ingredients: 1 large head cauliflower 1 1/­­2 Tbsp. coconut oil 1/­­2 tsp. ground cumin 1/­­2 tsp. ground paprika 1/­­4 tsp. ground turmeric 1/­­4 tsp. fine grain sea salt 1/­­4 cup /­­ 30g pine nuts 1 small pomegranate, seeds removed Skhug: 2 bunches cilantro (about 3 cups chopped) 1 clove garlic, minced 1-2 green chilies, minced (add more to taste) 1/­­2 tsp. cumin 1/­­4 tsp. ground cardamom Pinch ground cloves a couple grinds black pepper 1/­­4 – 1/­­2 tsp. fine grain sea salt, to taste 1 Tbsp. freshly squeezed lemon juice 2 Tbsp. cold-pressed olive oil 2 Tbsp. water, or more as needed Simple Tahini Sauce: 1/­­4 cup /­­ 60ml tahini 1 Tbsp. lemon juice 1 small clove garlic, minced pinch salt 1 tsp. honey or other liquid sweetener 4-6 Tbsp. water, as needed Directions: 1. Preheat oven to 400°F/­­200°C. 2. In a small saucepan over low-medium heat, melt coconut oil and add spices and salt. Stir to combine and remove from heat. 3. Remove any outer leaves from the cauliflower and wash it well. Pat dry with a clean towel, then pour the coconut oil and spice mixture over the top and rub it in to all the nooks and crannies, making sure to coat the bottom as well. Place on a baking sheet and in the oven to roast for about 45 minutes. If it is getting too much colour before it is cooked, place a piece of foil over the top to prevent it from burning. The cauliflower is finished when it is tender. 4. While the cauliflower is roasting, make the sauces. Start by washing the cilantro well and spinning it dry. In a food processor or blender, add all the skhug ingredients and blend on high to make a smooth sauce, or pulse to make a chunkier one. Taste and adjust seasoning as necessary. (Store any leftovers in the fridge for up to one week.) 5. To make the tahini sauce, combine all ingredients together in a blender and blend on high until smooth. Taste and adjust seasoning as necessary. (Store any leftovers in the fridge for up to one week.) 6. In a dry skillet over medium heat, toast the pine nuts, stirring often, until they are slightly golden. Remove immediately from the heat and set aside. 7. When the cauliflower is cooked through, remove it from the oven and place on a serving plate. Top with the various sauces, and sprinkle with the pine nuts and pomegranate seeds. Serve immediately and enjoy. This will be my last post before 2017, so I want to wish all of you out there a warm, happy, healthy holiday and an abundant new year! Thank you for all for your love and support with all of my projects this year: the My New Roots app, Naturally Nourished, the Gourmet Print Shop and the blog too. You will never know how much you all mean to me! For real. In health and happiness, Sarah B. *   *   *   *   *   * Exciting announcement! The Gourmet Print Shop is officially open! My vision of creating affordable and beautiful art for your walls is now a reality. After so many of you have requested high-res images of my food photography to print, Ive answered the call with larger-than-life photo files that you can download and print yourself. Its a fast, easy, and inexpensive solution to fill that blank space above the sofa, add some colour to the desk at your office, and keep you inspired in the kitchen. Did I mention it makes the most perfect holiday or hostess gift? Obviously. Check out the Gourmet Print Shop today and get printing! The post Whole-Roasted Cauliflower with Skhug appeared first on My New Roots.

Basil Pesto Muffins

October 18 2016 Vegetarian Times 

1  Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray. 2  Whisk together flour, baking powder, and salt in large bowl; form well in center. 3  Whisk together 3/­­4 cup oil, milk, and eggs in glass measuring cup with pour spout. 4  Pour mixture into well of dry ingredients; stir only until dry ingredients are moistened. 5  Fold in basil, Parmesan, sun-dried tomatoes, and garlic. 6  Scoop 1/­­2 cup batter into each muffin cup, filling two-thirds full. Drizzle 1 tsp. remaining olive oil over each muffin. Sprinkle pine nuts and sea salt on top of each muffin. 7  Bake muffins 20 to 22 minutes, or until toothpick inserted in centers comes out clean. 8  Heat broiler to high with rack 6 inches from element. Broil muffins 2 to 3 minutes, or until tops are golden.

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.

Spring Pea Pesto Penne

May 16 2016 Meatless Monday 

This veggie-packed pasta dish is protein-packed too with the help of fresh or frozen peas and chickpea-powered pasta. An irresistible pesto made with traditional basil, pine nuts and grated cheese rounds out the meal. This recipe comes to us from Banza. Serves 4 - 1 box penne pasta (such as Banza Penne) - 1/­­2 cup Extra Virgin olive oil - 3 bunches of basil leaves (about 6 cups loosely packed), washed and pat dry - 1/­­2 cup cooked peas, fresh or frozen (then thawed) - 1/­­2 cup pine nuts - 1/­­2 cup grated Parmesan Reggiano - 2 garlic cloves, minced or crushed - 1/­­2 tsp sea salt As per pasta packaging instructions, bring a large pot of water to boil over high heat. Add Banza penne in and reduce heat a bit until it reaches a low boil. Cook for 4-6 minutes, then drain and rinse shells immediately with lukewarm water. Drain completely and pour pasta back into large pot. Meanwhile, place the pine nuts, parmesan, garlic, and salt in the food processor and gently pulse a few times. Add in half the basil leaves, and blend until combined. Add in the remaining half of the basil leaves then the peas, and blend continuously, pausing to scrape down the sides of the bowl as needed. Keep blending until well-combined. With the processor running, gently pour in EVOO through the hole in the bowl’s cover (if your processor doesn’t have one, just open and pour in EVOO in small parts, blend, and repeat). Keep blending until pesto is uniform. Pour pea pesto sauce over the pasta in the pot, and stir to thoroughly coat penne. Plate, and serve! The post Spring Pea Pesto Penne appeared first on Meatless Monday.

Mediterranean Five-Grain Rainbow Salad

February 26 2016 Green Kitchen Stories 

Mediterranean Five-Grain Rainbow Salad I recently read a text by Elisabeth Kirby about how our lives online sometimes can seem so perfectly edited. Luise and I have been talking a lot about that as well. In the world of blogs and instagram, it’s easy to believe that our photos are a perfect reflection of the lives we live. Please know that they are not. We are fortunate enough to work from home creating colourful vegetarian recipes that we also get to eat and take photos of. But if you zoom out from the photo there is often chaos outside the frame. Elsa and Isac building castles of sofa pillows while spilling smoothies on the white carpet, Thai take-away in front of a My Little Pony cartoon on the iPad, flour spilled all over the kitchen floor, failed recipe attempts and the inevitable fights that come from working closely together with the person you love. But also all those sweet moments of falling asleep together with the kids, cooking recipes for fun and not just for work and being silly with friends. Our photos and recipes reflect moments of creativity that balance our otherwise quite crazy and chaotic life as parents to two children. We aim to inspire, mostly by showing how gorgeous and delicious plant based food can be - like the salad above! We will also keep reminding ourselves to share personal stories and photos but many times those parts of life are best just lived. Okey, enough rambling, let’s move on to today’s recipe! We have created this salad in collaboration with Swedish/­­Italian family company Zeta (see our disclosure in the bottom of this post). They are launching a new range of organic whole grain mixes and asked for our help to develop a recipe for them. Since grains can be a little colourless, they asked for a delicious recipe that looked stunning (no pressure, right). Luise and I share a deep love for Italy and Italian flavours and we truly indulged in that while creating this salad. The grains add a nourishing base for this salad and they are tossed in pesto for extra flavour. We add sunchokes that are roasted until buttery soft centers and mix with thinly sliced raw, crunchy chioggia beets (aka candy cane or polka beets) and radishes. Of course we threw in some mozzarella and pine nuts (because, Italy!) and added red grapes for sweetness. All in all, it’s a real beauty of a salad, it is very nourishing and tastes just as good as it looks. The idea of mixing chioggia beets with radishes for a colourful kick is shamelessly inspired by some of the salads in Erin Irelands instagram feed (worth checking out btw!). Mediterranean 5-grain Salad with Sunchokes, Beets & Mozzarella Serves 4-6 The recipe is also available in Swedish here. 1 bag (250 g /­­ 1 1/­­2 cup) Zeta organic 5-grain mix (Farro, Barley, Kamut, Brown Rice and Oat Groats), or grains of choice 500 g /­­ 1 lb sunchoke/­­jerusalem artichoke 2 chunks mozzarella di bufalo 4 polka beets (chioggia) or yellow beets, peeled 1 bunch radishes, rinsed 200 g /­­ 7 oz  red grapes, halved 1 handful pine nuts, lightly toasted 2 handfuls rucola/­­arugula 1 bunch fresh basil Pesto dressing 5 tbsp green pesto 2 tbsp cold-pressed olive oil juice from 1/­­2 lemon Preheat the oven to 200°C /­­ 400°F. Rinse and brush the sunchokes (don’t bother peeling them) and cut them in 5-10 mm (1/­­4-inch) slices. Place the slices in a bowl, drizzle over olive oil and toss them until everything is covered in oil. Spread out the slices on a baking sheet covered with baking paper. Roast for 30-40 minutes or until soft with crispy edges. Meanwhile, cook the grains in a large sauce pan filled with salted water, following the cooking time on the package. Drain any excess water and scoop the grains back into the sauce pan. Stir together the pesto dressing and pour over the grains in the sauce pan. Make sure they are all covered and then pour the grains out onto a wide plate or salad bowl. Layer with sunchoke slices and torn mozzarella chunks. Use a mandolin (or sharp knife) to shave the polka beets and radishes very thinly and spread on top of the salad together with pine nuts, grapes, rucola/­­arugula and basil. Disclosure: We wish to be as transparent as possible when it comes to sponsorships and collaborations. We have never had any ads on this site but in order to pay bills and continue doing this work that we love, we do on rare occasions accept collaborations with companies. We were compensated by Zeta for creating this recipe using some of their products. We would never work with products that we don’t believe in and their new range of whole grain-mixes felt like something that we would happily receive money to cook with, as they are all organic with short cooking times and all nutrients still intact. All words are our own and will always be. xx D&L

This Week’s Meatless Meal Plan | 11.16.15

November 13 2015 Oh My Veggies 

On the menu this week: Creamy Roasted Garlic & Mushroom Soup; Socca with Sautéed Chard; Gnocchi with Brussels Sprouts, Lemon & Pine Nuts; Crispy Cauliflower Carrot Fritters; and Vegan Cincinnati Chili.

Red Pepper Pesto Pâté

July 27 2015 Meatless Monday 

Lemony white beans, red pepper with feta and a parsley pine nut pesto are layered to create this vibrant spread with flavors as bright as its looks. Bring this veggie pâté to your next potluck and serve with baguette rounds or pita bread. This recipe comes to us from Donna of Fab Frugal Food. Serves 20 For the white bean layer: - 2 15 ounce cans cannellini beans*, drained and rinsed 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon fresh oregano, minced - or - 1 teaspoon dried oregano 2 garlic cloves, pressed For the roasted red pepper layer: - 1 7 ounce jar roasted red bell peppers, drained and chopped 4 ounces feta cheese, crumbled For the pesto layer: - 2 garlic cloves 1 cup fresh basil leaves 1 cup Italian parsley leaves 1/­­4 cup pine nuts, toasted 3 tablespoons olive oil 1/­­2 cup low-fat ricotta cheese To complete the dish: - 1 3 ounce jar sun dried tomatoes, drained and chopped *also referred to as white kidney beans. Prepare a 10×5 inch loaf pan with a light coating of cooking spray or oil. To make the white bean layer: Mash the cannellini beans in large bowl. Combine the mashed beans, lemon juice, olive oil, oregano and garlic together in a food processor or blender. Blend until smooth and season to taste with salt and pepper. Spread the white bean mixture evenly on the bottom of the prepared pan. To make the roasted red pepper layer: Combine the peppers and feta in a food processor and blend until smooth. Spread the red pepper mixture evenly over white bean layer in the prepared pan. To make the pesto layer: Pulse the garlic in the food processor until minced. Add the basil, parsley and pine nuts and pulse until all ingredients are minced and thoroughly combined. With the food processor running, gradually add the oil to the garlic basil mixture through the processors feed tube. Process until smooth. Mix the ricotta into the pesto. Spread the pesto evenly over the red pepper layer. To complete the red pepper pesto pâté: Sprinkle the chopped sun dried tomatoes evenly over the pesto layer. Cover the dish with plastic wrap and refrigerate overnight. To unmold, invert the pâté onto a serving platter. Peel off the plastic wrap and enjoy. The post Red Pepper Pesto Pâté appeared first on Meatless Monday.

Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella

July 23 2015 Green Kitchen Stories 

Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella We have been cooking this quick little dinner recipe rather frequently during the summer. At a first glance, it might seem like it’s just a classic/­­boring fresh tomato pasta. But when you consider the context: hot summer days, family time, ripe tomatoes in season, everyone is hungry but no one feels like cooking … you’ll realise that it’s exactly the kind of simple dinner that we all need more of. We have of course given this dish our own schwung. Instead of just serving tomatoes fresh, we squeeze/­­punch/­­smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers. Already there, you got yourself a pretty great flavor combo. But then we throw in a handful of peach slices for extra sweetness, delicious toasted pine nuts and some large chunks of creamy buffel mozzarella, which makes it Italian-grandmother-kind-of-awesome. You can serve this with any type of pasta. In our home we usually use various sorts of gluten free (buckwheat is a favourite) or whole grain pasta or spiralized/­­shredded zucchini (also known as zoodles), but here we are using bean linguine, made entirely from dried beans and therefore naturally vegan, gluten free and high in protein. This pasta has a delicious flavour and a nice chewy texture. We have seen various sorts of bean pastas starting to pop up in supermarkets and health food stores - soybean pasta, chickpea pasta and black bean pasta - so keep an eye out for those next time you are out shopping for pasta. In this dish the quality of the ingredients is everything. Use only fresh, ripe tomatoes and peaches and make sure to choose your favourite olive oil. If you want a creamier sauce, you can sub the mozzarella for ricotta cheese + some lemon juice, which also is really awesome. You can of course also add parmesan cheese if you prefer. For a vegan option, I think it’d be interesting to work with a softer type tofu instead of the cheese. Perhaps pre-marinate it for a while in olive oil and fresh Italian herbs. Pasta with smashed raw tomatoes, peach & mozzarella Serves 4 1 clove garlic 2 tbsp pickled capers 500 g /­­ 1 lb ripe tomatoes 3-4 sprigs fresh basil, leaves picked and chopped, save some for garnish a few glugs of cold-pressed olive oil a pinch sea salt and black pepper 200 g  /­­ 7 oz bean pasta or other gluten free pasta alternative or zucchini noodles 1 handful pine nuts 2 peaches or nectarines 200 g /­­ 7 oz mozzarella cheese 1 handful rucola/­­aragula/­­rocket salad Mince the garlic very finely. Mash the capers with the back of a knife. Divide the tomatoes in half. Chop the basil. Place everything in a large serving bowl and add a few glugs of olive oil, salt and pepper. With your hands, squeeze or punch the tomatoes until soft and juicy. Cook the pasta in lightly salted boiling water according to the instructions on package. Meanwhile, lightly toast the pine nuts in a skillet on medium heat. Slice the nectarines and tear the mozzarella in smaller pieces. When that pasta is done, reserve about 1/­­2 cup /­­ 100 ml of cooking water and drain the rest. Add the pasta immediately to the serving bowl while it’s still hot, toss with the tomato ‘sauce’ and rucola until well mixed, add some of the cooking water if you want to make it a little juicier. Decorate with peaces, mozzarella cheese, pine nuts, arugula, a few whole basil leaves and an extra drizzle of olive oil. Ready to serve.

Mediterranean Baked Bulgur

April 23 2015 Vegetarian Times 

1 | Preheat oven to 425°F. Coat 13- x 9-inch baking dish with cooking spray. 2 | Toss cauliflower and red onion with oil in baking dish. 3 | Add bulgur, tomatoes, broth, feta, dill, and salt to baking dish. Gently stir with rubber spatula to moisten all ingredients. Sprinkle pine nuts on top. 4 | Cover baking dish with foil. Bake 20 minutes, or until most of liquid is absorbed and cauliflower is tender. Remove foil. Adjust oven heat to broil, and broil 5 minutes, or until cauliflower and onion are lightly browned.

Freekeh Pilaf

April 17 2017 Meatless Monday 

Freekeh is an ancient grain that is newly becoming more popular. It’s made from roasted green durum wheat and is often compared to quinoa due to its high protein content. This pilaf recipe highlights freekeh’s unique flavor and versatility. This recipe comes to us from Tawnie of Kroll’s Korner. - 1/­­2 white onion, finely chopped - 2 cloves garlic, jarred or fresh - 3 tsp. olive oil - 1 cup Freekeh - 1/­­4 tsp. cinnamon - 1/­­4 tsp. ground allspice - 1/­­4 tsp. ground coriander - salt and pepper to taste - 2 cups vegetable broth or water - 2 tablespoons pine nuts - 1 handful of fresh mint, parsley and cilantro, chopped. - 3/­­4 cup Greek yogurt, plain nonfat - 1 1/­­2 tsp. lemon juice Place oil, onion, and 1 clove garlic into saucepan. Sauté on medium heat for about 10 minutes, stirring occasionally. Add Freekeh to pot, and then add the cinnamon, allspice, coriander, salt and pepper. Add vegetable broth or water and bring to a boil. Cover, reduce heat to low. Let simmer for 20 minutes. Remove pan from heat and let sit for 5 minutes, covered. Then, remove lid and fluff with fork. Stir in herbs, mix well, and top with pine nuts! Wonderful alternative for rice pilaf! Optional: Mix together 3/­­4 cup Greek yogurt, garlic, and lemon juice and top on pilaf. Very tasty!! The post Freekeh Pilaf appeared first on Meatless Monday.

Zucchini Boats

January 9 2017 Meatless Monday 

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

Roasted Cauliflower with Crispy Sage and Toasted Pine Nuts

November 26 2016 Vegetarian Times 

1 Preheat oven to 425°F. Line large baking sheet with parchment paper. 2 Toss together cauliflower and oil in large bowl, and season with salt, if desired. Spread on prepared baking sheet, and roast 25 to 28 minutes, or until deeply browned.  3 Meanwhile, melt butter in medium skillet over medium heat. Add sage leaves, and cook 3 to 5 minutes, or until darkened, crisp, and slightly curled. Remove from heat, and set aside.  4 Transfer cauliflower to serving dish. Pour sage-butter mixture over top, and sprinkle with pine nuts.

Jujube Ginger Tea

September 11 2016 Golubka Kitchen 

Jujube Ginger Tea A friend of mine is from Korea and frequently has a pot of Jujube tea simmering away in her office kitchen. It sends the most enticing and comforting, sweet and spicy aroma around the whole space and creates the warmest atmosphere – I always have a hard time leaving. She hands out a little cup of the tea to all her customers, which is such a thoughtful little detail of her endless hospitality. Everybody loves it. Of course, I asked her for the recipe the very first time I tried the tea and have been making it ever since. Jujube dates are also know as red/­­Chinese/­­Korean/­­Indian dates and are a bit different from the dates we are accustomed to in the Western world. They’re smaller and stouter than regular dates, with deep red skin, and come from a tree belonging to the buckthorn family, thus they’re quite nutritious. Jujube are widely used in Chinese medicine for regulating blood pressure, aiding sleep, digestion and more. This tea is made by Koreans and Chinese alike, with small variations depending on the culture, and takes on many of the health benefits of the jujube. My friend adds cinnamon and ginger to the tea and garnishes it with pine nuts, which is a Korean twist. The result is a subtly sweet, gingery and slightly spicy tea that just smells of happiness. Jujube tea is especially great in the fall and winter, since it’s based on cinnamon and ginger, but I also love to drink it iced, for a more refreshing beverage. Jujubes are not that hard to come by – they are widely available online and in Asian/­­Indian markets, so I encourage you to try out this gem of a drink, I know you will love it. Read on for some weekend links and have a chill Sunday :) The 21st Century’s 100 Greatest Films – a list by BBC. Have you seen them all? I’ve seen a good bunch, but still have a lot of cultural catching up to do (still haven’t watched No Country for Old Men!) Kenzo Perfume Ad – a perfume ad making fun of perfume ads, directed by Spike Jonze The New Jock – a whole bunch of workout routine interviews with all kinds of people, if you’re ever in need of some moving motivation Mia Chaplin’s Paintings – .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 Jujube Ginger Tea appeared first on Golubka Kitchen.

Grill the Unusual! Vegetables and Fruits Perfect for Charring

May 30 2016 Meatless Monday 

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

Creamy Steel Cut Oats with Spring Vegetables

April 15 2016 Golubka Kitchen 

Creamy Steel Cut Oats with Spring Vegetables I’m a savories-for-breakfast type of person, although you wouldn’t be able to tell when looking at the breakfast section in our recipe index. I’m working on correcting that and including more non-sweets in the mix. I enjoy an occasional smoothie bowl or porridge with dried fruit, especially when making them for Paloma, but having a breakfast that’s not too sugary always sets me up for the day in the best way possible. During the Flordia growing season, when I go to the farmer’s market every weekend, I like to have a salad for breakfast. I can make it filling or light, depending on my needs that day, but I just cannot resist those super fresh greens any time of the day. When it’s a bit chillier outside, I love a savory porridge with any seasonal add ins, which is where these creamy steel cut oats come in. Steel cut oats have a longer cooking time than their rolled counterparts, but, in my opinion, their superior flavor and texture makes it all worth it. They have a potential to be very creamy, but not too mushy, and to maintain a nice bite, which I’m crazy about. Consider making this breakfast this weekend. It takes a little more time and attention than a quick weekday breakfast, and it’s loaded with all the green and crunchy things that spring provides to us this time of year – sugar snaps, snow peas, asparagus, greens and broccoli. There are mushrooms and pine nuts too, for ultimate indulgence. The great thing about this recipe is that you can customize it according to what you have, to your mood, or time of year. Add fruit instead of veggies, sprinkle with favorite crunchy toppings, include spices, and so on. Enjoy the weekend! Creamy Steel Cut Oats with Spring Vegetables serves 4 -6 2 tablespoon neutral coconut oil or ghee – divided 1 cup steel cut oats 3 cups hot water sea salt – to taste 1 cup homemade almond milk or canned coconut milk 1/­­4 cup pine nuts 1/­­2-1 lb shiitake – stems removed, caps sliced about 1 1/­­2 cup broccoli florets large handful sugar snaps/­­snow peas – strings removed if present about 5 asparagus sprigs – tough ends removed, sliced diagonally about 1 cup green peas – fresh or frozen about 2 cups baby spinach/­­arugula/­­dandelion/­­watercress 1 tablespoon tamari 1. Warm 1 tablespoon coconut oil/­­ghee in a medium saucepan over medium heat until melted. Add steel cut oats and toast until golden and fragrant. 2. Add 3 cups of hot water and salt. Bring to a boil, lower the heat to a slow simmer and let cook, covered, for 25 minutes. Stir periodically to prevent oats from sticking to the bottom of the pan. Add almond/­­coconut milk and simmer, partially covered, for another 15 minutes. Keep stirring periodically to prevent any sticking. Use this time to prep vegetables. 3.When the porridge is about 10 minutes from being done, warm the remaining 1 tablespoon of oil in a medium saute pan over medium low heat. Add a pinch of salt and pine nuts and toast them for about 2 minutes, until golden. Remove with a slotted spoon and set aside. 4. Increase heat to medium. Add shiitake, broccoli, sugar snaps, asparagus and a pinch of salt and saute for about 5 minutes, until vegetables are bright green. Add peas and spinach, stir until spinach just wilted. Stir vegetables and tamari into the porridge, once its cooked. Remove from heat and let stand for a couple of minutes. 5. Distribute between bowls to serve, garnish with toasted pine nuts.

Warm Red Cabbage Salad with Sweet Potatoes

November 24 2015 Vegetarian Times 

1 | Combine sweet potato, butter, brown sugar, and 11/­­2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated. 2 | Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often. Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.

Eggplant Bell Pepper Kugel

August 17 2015 Meatless Monday 

Eggplant is roasted then tossed with sautéed onions, bell peppers and pinenuts in this savory pudding. Matzo meal creates a hearty texture to this kugel, finished with a sprinkle of paprika. This recipe comes to us from our friends at Cooking Light Magazine. Serves 8 - a little nonstick cooking spray - 1 2 pound eggplant - 2 teaspoons vegetable oil - 3 cups onion, finely chopped - 1 1/­­2 cups bell pepper, finely chopped - 3 tablespoons pine nuts - 1 1/­­2 teaspoons salt - 1/­­2 teaspoon black pepper - 2 eggs, lightly beaten - 3/­­4 cup matzo meal - 1 teaspoon paprika Preheat an oven to 450 degrees. Prepare a large baking dish with a light layer of nonstick cooking spray and set aside. Prepare a baking sheet with a layer of foil. Pierce the eggplant several times with a fork and place on the baking sheet. Put in the oven and roast for about 20 minutes, or until the eggplant is tender. Set aside to cool. When eggplant cools, chop coarsely and set aside in a large bowl. Place the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper and nuts to the pan. Cook for about 6 minutes, or until the onion is tender. Transfer the onion mixture to the bowl with the eggplant. Season the eggplant onion mixture with salt and black pepper. Add the eggs and stir well to combine, taking care to ensure all ingredients are evenly distributed. Add the matzo meal and toss gently to combine. Spoon the eggplant onion mixture into the prepared baking dish. Sprinkle the paprika on top and put in the oven. Bake for 35 minutes, or until thoroughly heated and golden brown. Cut into 8 servings and enjoy! The post Eggplant Bell Pepper Kugel appeared first on Meatless Monday.

Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella

July 23 2015 Green Kitchen Stories 

Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella We have been cooking this quick little dinner recipe rather frequently during the summer. At a first glance, it might seem like it’s just a classic/­­boring fresh tomato pasta. But when you consider the context: hot summer days, family time, ripe tomatoes in season, everyone is hungry but no one feels like cooking … you’ll realise that it’s exactly the kind of simple dinner that we all need more of. We have of course given this dish our own schwung. Instead of just serving tomatoes fresh, we squeeze/­­punch/­­smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers. Already there, you got yourself a pretty great flavor combo. But then we throw in a handful of peach slices for extra sweetness, delicious toasted pine nuts and some large chunks of creamy buffel mozzarella, which makes it Italian-grandmother-kind-of-awesome. You can serve this with any type of pasta. In our home we usually use various sorts of gluten free (buckwheat is a favourite) or whole grain pasta or spiralized/­­shredded zucchini (also known as zoodles), but here we are using bean linguine, made entirely from dried beans and therefore naturally vegan, gluten free and high in protein. This pasta has a delicious flavour and a nice chewy texture. We have seen various sorts of bean pastas starting to pop up in supermarkets and health food stores - soybean pasta, chickpea pasta and black bean pasta - so keep an eye out for those next time you are out shopping for pasta. In this dish the quality of the ingredients is everything. Use only fresh, ripe tomatoes and peaches and make sure to choose your favourite olive oil. If you want a creamier sauce, you can sub the mozzarella for ricotta cheese + some lemon juice, which also is really awesome. You can of course also add parmesan cheese if you prefer. For a vegan option, I think it’d be interesting to work with a softer type tofu instead of the cheese. Perhaps pre-marinate it for a while in olive oil and fresh Italian herbs. Pasta with smashed raw tomatoes, peach & mozzarella Serves 4 1 clove garlic 2 tbsp pickled capers 500 g /­­ 1 lb ripe tomatoes 3-4 sprigs fresh basil, leaves picked and chopped, save some for garnish a few glugs of cold-pressed olive oil a pinch sea salt and black pepper 200 g  /­­ 7 oz bean pasta or other gluten free pasta alternative or zucchini noodles 1 handful pine nuts 2 peaches or nectarines 200 g /­­ 7 oz mozzarella cheese 1 handful rucola/­­aragula/­­rocket salad Mince the garlic very finely. Mash the capers with the back of a knife. Divide the tomatoes in half. Chop the basil. Place everything in a large serving bowl and add a few glugs of olive oil, salt and pepper. With your hands, squeeze or punch the tomatoes until soft and juicy. Cook the pasta in lightly salted boiling water according to the instructions on package. Meanwhile, lightly toast the pine nuts in a skillet on medium heat. Slice the nectarines and tear the mozzarella in smaller pieces. When that pasta is done, reserve about 1/­­2 cup /­­ 100 ml of cooking water and drain the rest. Add the pasta immediately to the serving bowl while it’s still hot, toss with the tomato ‘sauce’ and rucola until well mixed, add some of the cooking water if you want to make it a little juicier. Decorate with peaces, mozzarella cheese, pine nuts, arugula, a few whole basil leaves and an extra drizzle of olive oil. Ready to serve.

Brussels Sprouts Fried Rice

June 19 2015 VegKitchen 

Brussels Sprouts Fried RiceI put Brussels sprouts in everything. Even fried rice is not safe from that little cruciferous flavor bomb! And until someone invents an even more awesome vegetable, I will continue to overuse them. Not that anyone is complaining. This version of fried rice is wonderfully aromatic with the addition of fresh herbs and scallions. And a small handful of pine nuts goes a long way to adding another decadent layer of flavor. You can top the dish with some gingery tofu, or toss in some browned tofu, if youd like it to be an entrée. Or simply serve in addition to a bigger Thai-inspired spread. Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, (C)2015. Published by Perseus Books, reprinted with permission. Save Print Brussels Sprouts Fried Rice Author: Isa Chandrea Moskowitz Recipe type: Rice and vegetable skillet Cuisine: Vegan /­­ Healthy Prep time:  15 mins Cook time:  15 mins Total time:  30 mins Serves: 4   Ingredients 2 tablespoons refined coconut oil 12 ounces Brussels sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half-moons ¼ cup pine nuts ¼ cup fresh basil leaves 1 cup loosely packed fresh cilantro, chopped 1 cup finely chopped scallion 2 cloves garlic, minced 1 tablespoon minced fresh ginger 4 cups cooked and cooled jasmine rice (see note for shortcut) ¼ teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon freshly squeezed lime juice ½ teaspoon agave nectar Sriracha to serve Instructions Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussels sprouts and carrots in 1 tablespoon of the oil for about 5 minutes, until the Brussels sprouts are lightly charred. Toss in the pine nuts and cook for 2 minutes, tossing often, until toasted. Transfer everything to a large plate and set aside. Lower the heat to medium and add another teaspoon of oil. Sauté the basil, cilantro, scallions, garlic, and ginger for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful. Then, add the rice, red pepper flakes, and the remaining 2 teaspoons of oil and cook for about 5 minutes, tossing often. Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice, and agave. Cook for 3 more minutes or so, until the rice is lightly browned. Taste for salt and adjust, if necessary. Serve with plenty of sriracha! 3.3.3077 Note: The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices, and you can make this recipe with a standard 20-ounce bag of rice in mind (Whole Foods has frozen jasmine rice, even). But you can certainly save your pennies and freeze your own ahead of time! Just steam enough to make 4 cups of cooked rice, fluff it, and place in a mesh strainer. Stick the strainer in the fridge to cool completely before freezing--that way, the rice will cook quickly and evenly. Then transfer the rice to a freezer bag and freeze until ready to use. Always keep a bag at the ready for quick weeknight meals, veggie burgers, what have you. For this recipe, you can just toss the rice into the pan frozen. Enjoy more of our Classic Rice Dishes. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Green Pasta Primavera

April 23 2015 Vegetarian Times 

1 | Toast pine nuts in skillet over low heat 5 minutes, or until golden, stirring frequently. Remove pan from heat. Blend 1/­­2 cup toasted pine nuts in food processor with 2 Tbs. oil, lemon juice, and 1 Tbs. water until smooth. Set aside remaining 3 Tbs. toasted pine nuts. 2 | Heat remaining 2 Tbs. oil in large skillet over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden. Stir in leeks, and season with salt, if desired. Sauté 5 minutes. Add broccoli raab, and cook 10 minutes, stirring occasionally. Add peas, and cook 2 minutes more. Stir in spinach, and remove from heat. 3 | Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/­­3 cup cooking water. Return pasta to pot; stir in sauce and reserved pasta cooking water. Fold in broccoli raab mixture. Serve topped with whole toasted pine nuts.


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