pineapple - vegetarian recipes

Try it! You will enjoy it!

Poha vada recipe | aval vadai | flattened rice vada | aval masala vadi

Biryani gravy recipe | biryani shorba | gravy for biryani | sherva recipe

Coconut milk pulao recipe | coconut rice pulao | coconut milk pulav

Beans and Walnuts Meatloaf










pineapple vegetarian recipes

Don’t Get Spooked by Sweets — Try These 10 Better-for-You Halloween Treats

October 28 2019 Meatless Monday 

Don’t Get Spooked by Sweets  —  Try These 10 Better-for-You Halloween TreatsHalloween season is here, so its time to bust out the bloody bandages, clean out the old cast-iron cauldron, and study up on your seances. And theres no better way to honor the scariest holiday of the year than with a proper Halloween bash (or monster mash, or graveyard smash)? Whether its a spooky soirée for you and your friends or a party for some little monsters , the focal point of the celebration (as with all parties) is the finger food -- minus the fingers, of course. You can always go with the traditional frightening fare -- candy apples, ants-on-a-log, popcorn balls, devils food cake -- but we wanted to offer some more imaginative options that are not only tasty, easy to make, and freaking cute, but theyre also better-for-you! Check out the list below for some hauntingly yummy Halloween treats. Peanut Butter Apple Monsters With sunflower-seed teeth and a strawberry tongue, these gremlin-looking green apples are the perfect snack for guests who are scared of eating too much sugar. Photo courtesy of @nutriacure . Fiendishly Frightening Fruit Platter Ghostly red peppers, Frankenstein kiwis, and cantaloupe tombstones make for a very frightening fruit platter. Photo courtesy of @foodbites . Ghostly Chocolate Cupcakes These are not your ordinary cupcakes. Tucked away within each fluffy chocolate cake is a hint of tangy guava and sweet beet puree. Topping each cupcake is a crown of coconut-milk frosting. Drizzle some thinned out guava juice over the top for an even more ghastly effect. Photo courtesy of Goya . Mummys Favorite Jalape?o Poppers These jalape?o poppers are almost too cute to eat... almost. Photo courtesy of @thepurplepumpkinblog . Ghastly Gluten-Free Zombie Fingers These are almost as scary as someone with a gluten intolerance eating a piece of bread. Made primarily from dates, peanut butter, and oats, these zombie fingers are easy to assemble, and they most definitely look the part. Photo courtesy of Recipes from a Pantry . Boo-nana Popsicles The ideal non-dairy frozen treat for your guests. Not too messy, these popsicles will be gone so fast youll begin to wonder if they ever existed at all... Photo courtesy of Well Plated . Candy Corn Parfait These have the candy-corn look, but with added tropical flavor. Just layer some pineapple, tangerine, and a shot of whipped cream to capture the aesthetic of classic candy corn.  Photo courtesy of Family Fresh Meals . Bat Energy Bites All you need is 20 minutes, a microwave, and a mixing bowl to put these scary snacks together. These ones are just as fun to make as they are to eat. Photo courtesy of Chelsea’s Messy Apron . Tangerine Pumpkins Rushing to complete the Halloween party preparations? These tangerine pumpkins dont require much assembly: Just peel and pop a little wedge of celery on top to give them that pumpkin look. Photo courtesy of Bren Did . Ahhhhh Vegetables! For some, nothing is scarier than a platter of roasted vegetables, but we think these spooky shaped beets, carrots, and squash are just devilishly delightful. Photo courtesy of Live Eat Learn .   Making one of these creepy creations? Tag @meatlessmonday and well repost the scariest photos (and maybe the cutest). The post Don’t Get Spooked by Sweets — Try These 10 Better-for-You Halloween Treats appeared first on Meatless Monday.

Recipe | Pineapple Jerk Tofu

October 18 2019 Oh My Veggies 

I don’t know about you, but nothing says autumn to me like a good pineapple recipe! Alright, maybe not, but living in North Carolina, it’s not like pineapple is ever an ingredient that’s in season here. While I do my best to eat local, there are some things that I’m just not willing to go without, like pineapple and bananas. Lately I’ve been very into adapting meat recipes into meatless ones–it’s a good way to mix things up a little bit. This recipe is an adaptation of a pork chop recipe I found in Everyday Food. Back in Madison, there was a restaurant that sold amazing jerk tofu, so as soon as I saw this recipe, I knew I’d try to make it with tofu instead. I had tried making jerk tofu on my own before and it just never wowed me–when I used pre-made jerk mixes, it always ended up being far too spicy, losing all the other flavors in the process, and when I tried making my own jerk seasoning, it wasn’t quite right either. While the pineapple jerk marinade in this recipe might not be authentic, the heat from the pepper and the flavor of allspice will […]

Pineapple Sheera (Sooji ka Halwa)

October 3 2019 Manjula's kitchen 

Pineapple Sheera (Sooji ka Halwa) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pineapple Sheera (Sooji ka Halwa) Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas. Course Dessert Cuisine Indian Keyword Ananas Halwa, Eggless Dessert, Home Made, Pineapple Halwa, Quick And Easy, Satvik Food, semolina, Sooji Halwa Prep Time 10 minutes Cook Time 25 minutes Servings 6 people IngredientsPineapple Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­2 cup pineapple crushed, unsweetened canned pineapple 1/­­4 cup sugar 1/­­2 cup water Sooji Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­3 cup sugar 1 cup water 1/­­8 tsp cardamom powder 1 Tbsp almonds sliced For Garnishing1 Tbsp sliced pistachios InstructionsMaking Pineapple SheeraDrain the water from pineapple and set aside, dont discard the water, will be used later. Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes. Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry. Making Sooji ka SheeraMelt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma. Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency. NotesServing In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia The post Pineapple Sheera (Sooji ka Halwa) appeared first on Manjula's Kitchen.

Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge in Orlando, Florida

September 30 2019 Meatless Monday 

Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge in Orlando, FloridaOn Monday, September 16, three finalists competed to be crowned the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Champion. Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. The competition was judged by a panel of experts including (from left to right) Hari Pulapaka, Ph.D., C.E.C., Executive Chef & Co-Owner, Cress Restaurant; Kristine Palkowetz, Chief Wellness Officer, Joyful Goodness; Kendra Lott, Publisher, Edible Orlando; and Dana Smith, Campaign Director, Meatless Monday. The three competing finalists were: Carly Paige, Founder, FitLiving Eats ; Author, “Simply Swapped Everyday” Chris Dancesia, Owner/­­Chef, Nick’s Bistro Anne Hernandez, Founder, Our Urban Homestead Chefs had 20 minutes to prepare their dishes while discussing the ingredients, flavors, and health benefits. Each chef prepared their favorite meatless dish for the panel of judges. Carly Paige kicked off the competition by preparing her Lentil Walnut Tacos , which she said she knows are good because even her meat and potato loving brother enjoys them. Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa Anne Hernandez then prepared her Vegan Shephards Pie , a recipe that isnt giving up anything by going plant-based, as it allows you to enjoy a lighter version of a traditional comfort food. Vegan Shepherds Pie Finally, Chef Chris Dancesia prepared Summer Squash and Rice Noodles with Caribbean Gremolata and Coconut Oil , a favorite vegetarian dish at his restaurant. Rice Stick Noodle with Caribbean Gremolata Although a tough decision, the judges awarded Chef Chris as the winner of the Meatless Monday Rapid Fire Challenge. Judges enjoyed the variety of flavors in his dish, as well as the presentation. Growing up in a Slovak Ukrainian family, Chris learned how to cook from a young age. Starting at age 15 as a dishwasher, Chris has spent his career working in restaurants, learning all aspects - from bar back to waiting tables to eventually moving into the kitchen. From 2008 to 2012, Chris worked in a restaurant in Belize before returning to Florida. Earlier this year, his lifelong dream came true as he and a business partner opened Nicks Bistro. Congratulations to Chef Chris! Try all the chefs’ recipes this Meatless Monday and let us know how they came out on Facebook , Instagram , and Twitter . The post Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge in Orlando, Florida appeared first on Meatless Monday.

Edamame Burgers with Grilled Pineapple & Crispy Green Onions

August 16 2019 Oh My Veggies 

A few years ago, I thought it was a good idea to go to school full-time while working full-time as a librarian and almost full-time doing contract work for a search engine. (In case you now think I live in an alternate universe with 36 hour days, you should know that both my classes and my second job were online.) I just wanted work experience! I was in a competitive field! Also, if you have two full-time jobs, if you lose one, guess what? YOU STILL HAVE A JOB! While the schedule was just a wee bit of a drag, the bonus was that having 3 full-time incomes in a household with no children and very few expenses meant that our fun money budget was huge. So when I checked airfares to Osaka on a whim one day and found a crazy good deal, we booked ourselves some tickets and went to Japan. Japan! Best trip ever! I have loved Japan for as long as I can remember. I think it’s because I love absurdity and the people of Japan have a deep appreciation for the absurd. Japan is a place where you can buy vegetable juice-flavored Kit Kats. It’s […]

Pineapple Kulfi (Ice Cream)

July 21 2019 Manjula's kitchen 

Pineapple Kulfi (Ice Cream) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pineapple Kulfi (Ice Cream) Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple. Pineapple Kulfi is delicious and easy to make. This is my friend Raj’s recipe and for this recipe we dont need an ice cream maker. I served this to my friends and they were surprised to know this was homemade and they all enjoyed it thoroughly. Course Dessert Cuisine Indian Keyword Ananas Kulfi, Candance Milk, Creamy, Dessert, Gluten Free, Homemade, Ice Cream, Party Food, Street Food, Summer Treat Servings 8 people Ingredients14 oz can of condensed milk sweetened 1 1/­­2 cup cream 1 1/­­2 cup milk 1/­­2 tsp agar-agar 8 oz can pineapple crushed, unsweetened US Customary – Metric InstructionsDrain the syrup from pineapple. Do not squeeze and keep aside. Keep it in freeze till we are ready to use. In a heavy saucepan add condense milk, cream and milk, mix them well. Bring the milk mix to boil over medium heat, stirring occasionally. When milk hot but not boiling take out 1/­­4 cup of milk in a bowl and add agar-agar, mix it well making sure there are no lumps. Adding agar-agar, you will avoid the water crystal and kulfi will have smooth texture. Add the agar-agar mix to milk. Keep stirring till milk comes to boil, making sure agar- agar has mixed well and no lumps. Turn off the heat. Transfer the milk to glass bowl and freeze it for 3-4 hours, ice cream should be half the way freeze mix it in blender on highspeed for about 30 seconds. Take them out in a bowl add the pineapple chunks and mix it the well. You can freeze the Kulfi in a glass bowl and cover it. You can also freeze in small containers, kulfi molds, or popsicle molds. I am using 4-1/­­2 oz cups. Freeze them, how long it will take depends on the size of containers or mold you are using. NotesDo not use, more than recommended amount of agar-agar, it will change the texture of Kulfi and will make it firm. Fresh pineapple does not work well for this recipe. The post Pineapple Kulfi (Ice Cream) appeared first on Manjula's Kitchen.

Summer Lunch - Meal Plan Suggestions

July 19 2019 Manjula's kitchen 

Summer Lunch - Meal Plan SuggestionsSummer lunches with good friends are the best! Today, I hosted a lunch and card party. Appetizers I decided to start with a delicious appetizer of Dahi Puri. Dahi Puri and corn chips with an avocado corn dip. Corn Chips with Avocado Corn Dip Main Entree The main dish was Spicy Potatoes and Naan bread. Spicy Potatoes and Naan bread Dessert Dessert was homemade fresh pineapple ice cream! Pineapple Ice Cream It was the perfect day! Look out for this new recipe coming soon! The post Summer Lunch – Meal Plan Suggestions appeared first on Manjula's Kitchen.

Grill Up these 7 Plant-Based Recipes for a Meatless Memorial Day

May 27 2019 Meatless Monday 

Grill Up these 7 Plant-Based Recipes for a Meatless Memorial DayGrilling season is officially here, and while many may associate hot dogs and hamburgers with outdoor cooking, there are endless ways to satisfy your hungry guests with meatless ingredients. You might decide to skewer a mélange of veggies on a kebab, give new life to an avocado or stick a few ears of corn on the grill. The limit is your imagination. As an added bonus, meatless recipes tend to cost less and be better for both the planets and your health compared to their meaty counterparts. This Memorial Day is the perfect opportunity to host a meatless BBQ ; if your group is craving something sandwiched between a bun, consider one of these mouthwatering meatless burgers . For recipes more out of the box, check out these unexpected fruits and veggies , including grapes and romaine lettuce, that truly shine when grilled. And of course, take a look at some of our favorites below to get your Meatless Monday ideas cooking! Grilled Tofu Steaks With Spicy Strawberry-Ginger Glaze from Jackie Newgent, RDN Grilled Mushroom Cobb Salad from The Mushroom Council Grilled Vegetable Flatbread Pizza from Craving Something Healthy Grilled Avocado with Salsa from Circle B Kitchen Grilled Artichokes from Sharon Palmer, the Plant-Powered Dietitian Pineapple Ginger Tofu over Edamame from The Pink Apron Grilled Vegetable Tacos from Homemade Nutrition Hungry for more? Head over to the Meatless Monday Summer Cookout Pinterest Board , where youll find plenty of tasty, plant-based BBQ ideas. 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 Grill Up these 7 Plant-Based Recipes for a Meatless Memorial Day appeared first on Meatless Monday.

Vegan Carrot Cake Baked Oatmeal

May 13 2019 Vegan Richa 

Vegan Carrot Cake Baked OatmealThis Vegan Carrot Cake Baked Oatmeal has roasted carrots,, spices, nuts, dates and Oats! Crisp on the outside and spiced, delicious carrot cake like inside.  No Added oil. Vegan Soyfree Recipe. Easily nutfree, gluten-free with glutenfree oats. Jump to Recipe You know whats not the iffy texture of oatmeal? Baked oatmeal!! (We clearly aren’t gluey oatmeal fans over here :D) And to the baked version, you add all the fix ins of carrot cake. Bliss. Shredded carrots are baked to make them sweeter, then the oats, nuts, spices, dates and coconut mixed in. Then some non dairy milk and maple to bring everything together, and bake. This oatmeal is flexible to additions, Add some pineapple, some chia seeds, some lemon zest for variation. Top with pecans or streusel. This baked oatmeal doesnt use any added oil, or flours. Use certified gluten-free oats to make this gluten-free.Continue reading: Vegan Carrot Cake Baked OatmealThe post Vegan Carrot Cake Baked Oatmeal appeared first on Vegan Richa.

Vegan Pear Upside Down Cake

February 25 2019 Vegan Richa 

Vegan Pear Upside Down CakeVegan Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use other fruits for variation. Vegan Nutfree Soyfree Recipe. Glutenfree option.  Jump to Recipe I had some pears leftover after entertaining my niece recently and whipped up this upside down cake that she could take along. For some reason hubbs isn’t fond of pears and lately they’ve started giving me headaches if eaten raw. Go figure. But everything works out for everyone in this cake! A gooey caramelized top, soft delicious cake, a dollop of whipped coconut cream.  The pears are sliced and arranged on the bottom of a pan. Maple syrup or brown sugar helps them caramelize during baking. Then a simple vanilla batter on top. Bake until done, then serve with some whipped coconut cream or vanilla ice cream and a sprinkle of cinnamon. Delish! Use the same method to make pineapple upside down cake or use peaches or apple.Continue reading: Vegan Pear Upside Down CakeThe post Vegan Pear Upside Down Cake appeared first on Vegan Richa.

Fresh Cranberry Muffins

December 31 2018 Meatless Monday 

Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes. Or freeze these long lasting treats and it only takes 10-15 minutes to reheat and enjoy them anytime of year. This recipe comes to us from our friends at myrecipes.com. Serves 12 (1 muffin per serving) - 2 cups all-purpose flour - 2/­­3 cup sugar - 2 teaspoons baking powder - 1/­­4 teaspoon salt - 1 cup fresh cranberries, chopped - 2/­­3 cup 2% reduced-fat milk - 1/­­4 cup butter or stick margarine, melted - 1 teaspoon orange rind, grated - 1/­­2 teaspoon vanilla extract - 1 large egg, lightly beaten - cooking spray Preheat oven to 400°. Coat a muffin tin with cooking spray. Combine flour, sugar, baking powder and salt in a large bowl and stir well with a whisk. Stir in cranberries and make a well in center of mixture. Combine milk, butter, rind, vanilla and egg. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately and place on a wire rack to cool for a few minutes before eating. The post Fresh Cranberry Muffins appeared first on Meatless Monday.

Thai-Style Tofu or Tempeh with Pineapple and Vegetables

November 2 2018 VegKitchen 

Thai-Style Tofu or Tempeh with Pineapple and Vegetables Despite the fairly long ingredient list, this Thai-style tofu dish is a quick, easy preparation with lots of  healthy components. You need only some noodles or grains and a simple salad to make a satisfying meal. This is a nice change of pace from more common soy sauce flavored stir-fries, but its every bit as delectable. Serves: 4 to 6 14- to 16-ounce tub extra-firm tofu or two 8-ounce packages tempeh, any variety 2 tablespoons safflower oil 1 tablespoon reduced-sodium soy sauce 1 medium onion, quartered and thinly sliced 8 baby carrots, halved lengthwise 2 cups small broccoli florets 2 cups fresh pineapple chunks, or one 15- to 16-ounce can pineapple chunks, drained (reserve juice for a different use) One 15-ounce can baby corn, drained 1 cup diced ripe tomatoes 1 cup reduced-fat coconut milk 2 teaspoons good quality curry powder, more or less to taste 1/­­2 to 1 teaspoon red or green curry paste, or Sriracha sauce, optional 2 tablespoons arrowroot or cornstarch 1/­­4 cup minced fresh cilantro, or more, to taste Salt to taste Hot cooked grains (rice, quinoa, or couscous) or noodles If using tofu, cut it into 6 slabs crosswise. Blot well on paper towels or […] The article Thai-Style Tofu or Tempeh with Pineapple and Vegetables appeared first on VegKitchen.

Instant Pot Sooji Halwa – Rava Kesari

October 18 2018 Vegan Richa 

Instant Pot Sooji Halwa – Rava KesariInstant Pot Sooji Halwa – Rava Kesari /­­ Sheera. Vegan Indian Spoon Fudge. Add pineapple or bananas for Pienapple or Banana Sheera. Can be nutfree, glutenfree  Jump to Recipe   Like Every year, festivals and holidays come around the same time and I try to fit recipes for both on the blog. This year, the festival of Dussehra is just around the corner and Diwali is on Nov 7. These festivals have various stories and are celebrated differently by different sects. The celebrations have some common elements like getting together with family and friends and the lots of festival food! Special meals, snacks and desserts.  Indian Desserts can be from the stores,.. sugary, dairy filled or simple halwas that are made at home. This Sooji Halwa – Soon fudge made with semolina is simple and great to whip up within minutes for company. You can make it in the Instant Pot or in a saucepan on stove top. Add nuts and dried fruit of choice. 1 Pot, Smooth, toasty, delicious! See Recipe notes for Glutenfree, Nutfree and oilfree options. Continue reading: Instant Pot Sooji Halwa – Rava KesariThe post Instant Pot Sooji Halwa – Rava Kesari appeared first on Vegan Richa.

10 Recipes for Your Vegan Labor Day Cookout

August 28 2018 Robin Robertson's Global Vegan Kitchen 

10 Recipes for Your Vegan Labor Day CookoutWere approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesnt officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. Ive put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts. 10 Recipes for Your Vegan Labor Day Cookout One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch. A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw. Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty Pulled Jackfruit BBQ Sandwiches. I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home. A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant. These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil thats in the traditional Spanish sauce. Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference - bananas, apricots, and peaches are good choices. The post 10 Recipes for Your Vegan Labor Day Cookout appeared first on Robin Robertson.

Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa

September 30 2019 Meatless Monday 

Want a tastier taco? The combination of lentils and toasted walnuts in place of animal-protein makes for a cleaner, more complex bite. For the filling, lentils are seasoned with a blend of chili powder, cumin, and smoked paprika and tossed with toasted walnuts. The mixture is topped with a cool, tart cashew sour cream, and a bright pineapple salsa. This recipe comes to us from Carly Paige, founder of FitLiving Eats , author of Simply Swapped Everyday , and one of the finalists of the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 8 tacos - 1 15-ounce can cooked lentils - 1 cup walnuts, roughly chopped - 1 tablespoon tomato paste - 1 tablespoon chili powder - 1 tablespoon cumin - 1 tablespoon smoked paprika - 1 teaspoon oregano -  1/­­2 teaspoon salt - 8 romaine lettuce leaves   - Pineapple Avocado Salsa: - 1 cup fresh pineapple, diced - 2 avocados, diced -  1/­­2 jalapeno, seeds removed and diced -  1/­­4 cup red onion, diced -  1/­­4 cup cilantro, chopped - 1 lime, juiced -  1/­­2 teaspoon salt   - Cashew Sour Cream: -  3/­­4 cup cashews, soaked for 4 hours -  1/­­4 cup water - 1 tablespoon lemon juice -  1/­­2 teaspoon apple cider vinegar -  1/­­4 teaspoon salt   To make the lentil walnut taco meat, toast the walnuts in a sauté pan for about 5 minutes on medium-low heat. Add the lentils, spices and tomato paste. Stir to combine and sauté for a few more minutes to let the mixture dry out a bit and become crumbly. Meanwhile, combine the salsa ingredients in a bowl and set aside. To make the cashew sour cream, drain the soaking liquid from the cashews and add the cashews to a blender. Add the remaining ingredients and blend until creamy. To assemble, spoon the taco meat into the romaine leaves. Top with salsa and cashew sour cream. The post Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa appeared first on Meatless Monday.

Savory Fruit Recipes to Spice up Your Summer Meals

August 5 2019 Meatless Monday 

Savory Fruit Recipes to Spice up Your Summer MealsGrilled and savory fruit recipes are a great way to mix-up your summer menu with new flavors. Watermelon, peaches and pineapple are fantastic grilling options that are easy to make and add a delicious pop of sweet and smoky taste to a variety of dishes. Berries, mangoes and citrus fruits ramp up the style and flavor of any salad, grain bowl or soup. The possibilities are endless. Check out a few of our favorite savory summer fruit recipes that are packed with fresh and enticing tastes sure to impress your friends, family and dinner guests. Grilled Pineapple Watermelon Salad from Sweet Potato Soul   Grilled Watermelon Pineapple Teriyaki Burger from Beyond Meat   Strawberry Kale Salad with Almonds from Apples & Onions Apple Basil Paninis from the Verdant Life Mango Chayote Sunflower Seed Salad from Sprouts in the Hood Sunrise Citrus Salad from Healthy Happy Life Pineapple Ginger Tofu over Edamame from The Pink Apron Curried Red Quinoa and Peach Salad from Oldways Want more recipe inspiration? Weve got tons of plant-based recipes to keep you cooking all summer long. Check them out here . Let us know which recipes are your favorites by tagging @MeatlessMonday in your plant-based cooking posts! #MeatlessMonday 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 Savory Fruit Recipes to Spice up Your Summer Meals appeared first on Meatless Monday.

Summer Lunch – Meal Plan Suggestions

July 19 2019 Manjula's kitchen 

Summer Lunch – Meal Plan SuggestionsSummer lunches with good friends are the best! Today, I hosted a lunch and card party. Appetizers I decided to start with a delicious appetizer of Dahi Puri. Dahi Puri and corn chips with an avocado corn dip. Corn Chips with Avocado Corn Dip Main Entree The main dish was Spicy Potatoes and Naan bread. Spicy Potatoes and Naan bread Dessert Dessert was homemade fresh pineapple ice cream! Pineapple Ice Cream It was the perfect day! Look out for this new recipe coming soon! The post Summer Lunch – Meal Plan Suggestions appeared first on Manjula's Kitchen.

Fruit Shrub, The Most Refreshing Summer Drink

June 27 2019 Golubka Kitchen 

Fruit Shrub, The Most Refreshing Summer Drink And just like that, summer is here, and so is the very first heat wave. I’m deeply devoted to having warm and cozy drinks every day, but I’ve definitely been icing my matcha and superfood lattes for the past week or so. It also feels very nice to have something chilled and bubbly in the early evening, when it’s still light outside, and the sky is just beginning to turn pretty sunset colors. It’s those little details that make summer so special. For me, that something bubbly is usually kombucha, but I recently learned about fruit shrubs and fell in love. A shrub is a drinking vinegar syrup, which is delicious served over ice with seltzer or as a cocktail component. Today I’m specifically talking about fruit shrubs, which are so easy to make and last a while in the fridge. The flavor is definitely reminiscent of kombucha – fruity with a vinegary acidity, but the preparation requires much less patience than homemade booch. This is very much a no-recipe recipe, since it can be interpreted so many ways, with so many different fruit and aromatics. There’s a video explaining the whole process as well! Follow the ratio provided in the recipe below, using a combination of any of these ingredients. Experimenting with the flavors is the most fun part. Fruit Berries Blueberries Raspberries Strawberries Blackberries Etc. Stone Fruit Plums Peaches Nectarines Cherries Mangoes Etc. Other Apples Pears Pineapple Rhubarb Etc. Aromatics Spices Cinnamon Cloves Ginger (ideally fresh) Peppercorns (black or pink) Star anise Nutmeg Etc. Herbs Basil Mint Cilantro Rosemary Lemon thyme Lemon verbena Tarragon Etc. Citrus Lemon Lime Orange + their zest Etc. Fruit Shrub, The Most Refreshing Summer Drink   Print Serves: about 10-12 oz shrub syrup Ingredients 1 lb fruit of choice (see above for suggestions) ¾ - 1 cup sugar (I like to use raw cane sugar here) any aromatics of choice (see above for suggestions) - to taste 1 cup apple cider vinegar Instructions In a large bowl, combine the fruit and sugar, mixing well. Use a potato masher to gently mash up the fruit in order to get it to start releasing its juices and to break up the skins if present. Add the aromatics like bruised or chopped herbs, spices, citrus juice/­­zest, etc. Cover and set aside for at least 4 hours, or ideally refrigerate overnight, especially if using tougher fruit like apples, pears, rhubarb. Strain the fruit mixture through a fine mesh strainer, making sure to squeeze all the juices out of the pulp. Add the vinegar and mix well. Transfer to an airtight container and keep refrigerated. Enjoy your shrub by filling a glass with ice, adding a splash of the shrub, and topping it with seltzer and/­­or liquor of choice. Notes Most traditional shrub recipes call for a ratio of 1 cup sugar to 1 lb of fruit, but I find that ¾ cup of sugar is enough for me in most cases. This also largely depends on the initial sugar content of the fruit youre using. Experiment and see what you like! 3.5.3226 The post Fruit Shrub, The Most Refreshing Summer Drink appeared first on Golubka Kitchen.

Black Bean and Avocado Salad with Oranges or Mango

May 24 2019 VegKitchen 

Black Bean and Avocado Salad with Oranges or Mango Black beans, diced mango, and avocado taste heavenly together in this delicious salad. Fresh, perfectly ripe mangos are best, of course, but they’re not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple--you know exactly what you’re going to get. The post Black Bean and Avocado Salad with Oranges or Mango appeared first on VegKitchen.

Recipe | Sweet and Sour Tempeh

April 26 2019 Oh My Veggies 

If you’ve been a vegetarian for a while, maybe you remember that in the mid-aughts, Gardenburger was a really big deal. (Sidenote: Don’t you love the word “aught”? It’s so old timey.) When it came to vegetarian convenience foods, there was Gardenburger and there was Amy’s. But then Gardenburger went bankrupt and they were bought out by Kellogg’s and suddenly all the yummy frozen meals were no more. They still make the burgers, but even those aren’t in every grocery store like they used to be. And when I can find them, it’s only the Original flavor, not any of the others. This makes me sad! When I had a bunch of pineapple to use, I was brainstorming for ideas and I remembered the Gardenburger Sweet and Sour Pork that I used to buy constantly when I was in school–my favorite part was always the little bits of pineapple. The whole faux pork thing doesn’t appeal to me so much anymore, but I still think of that frozen meal once in a while, so I thought I’d try recreating it using tempeh. I’ve written about using tempeh before; for a recipe like this, I like to cut the tempeh into […]

Self-Care Interview Series: Cortney Herrera

January 27 2019 Golubka Kitchen 

Self-Care Interview Series: Cortney Herrera Cortney Herrera is the artisan distiller and founder of the holistic skincare company Wildcare, located in the Pacific Northwest. We’ve been crushing hard on Cortney’s creations, like her expertly distilled hydrosols and face masks full of the most unique, glow-promoting ingredients, and we’re so excited to share this wisdom-packed interview. Routine -- Is routine important to you or do you like things to be more open and free? Structure of certain things like eating & sleeping times has always made me feel the most supported. I am a triple virgo so by nature I crave a solid routine around the everyday basics. With that said, its freeing to just rehash it all and recreate a functional flow if I feel like Im too caught up in our pattern. Now that I have a baby (hes 1!) as much as I want things to be regimented for us all to thrive,  its necessary to play with flexibility for the unexpected too, so Ive shifted a bit more towards that direction. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. We sleep with our curtains open so that each morning we wake up to natural light. We just moved back to Oregon from sunny CA, so this is especially crucial for me here in the Pacific Northwest to feel more stable during the darker winter months. Our baby almost always wakes us up around 7am and usually starts babbling, so well take him out of his crib and have a little cuddle time. If hes not out on a job, my husband Alex will get him ready for the day and then Ill make us a morning beverage (usually tea with mushroom powder and coconut manna, and honey) and either one of us will cook a simple breakfast for the family (tortilla with an egg, handful of parsley or cilantro and a fermented veggie). We both work from home so we each hop on our computers shortly after while switching off with who is playing with baby Oso. One thing I am firm on is giving myself a facial massage for 5-10 minutes after I wash up. My skin loves it, but more importantly its a nice form of meditation to have that little moment of space to zen out a bit. -- Do you have any bedtime rituals that help you sleep well? I opt for a magnesium bath, face mask (I like our creamy Soft Focus Mask at night), sometimes a chocolate and always a cup of tea – lately its a blend of lemon balm, chamomile, oatstraw and raspberry leaf. If time gets the best of me, Ill have a mug of hot water with magnesium powder to relax before bed. Im also really big on lists (virgo) so I usually write a new one before bed every night for all different things like shopping lists, distillation lists, who I need to email back more urgently, recipes I want to make.... everything thats been floating around in my mind that day so Im more freed up before bed. I watch a little Netflix and laugh, and then get in bed around 11. I like the Headspace app as a guided 5-10 minute meditation to center my breathing when I lay down. -- Do you have any kind of mindfulness practice?  Outdoor explorations! We aim to weave one day trip into each week, usually within an hour of home, and drive to a mountain, forest, or river to breathe clean air & explore without much of a plan or direction in mind. Having this free-flowing space contrary to our routines during the week creates lots of room for spontaneity…and sometimes we hit a dead-end, but thats all part of the fun of experimenting and not having a plan! Balance is key. If we dont have time to physically drive to a big open landscape that weekend because of work, well take walks in the neighborhood or a smaller visit to a nearby park (there are parks everywhere in Portland!). I like to be present and check in with myself as I move…how does the sun or mist feel on my skin, what scents are in the air, what does this leaf feel like in my hand.... All of these little check-ins help me feel more grounded and connected. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I stopped drinking coffee and caffeinated tea about 8 or so years ago to curb my anxiety – its helped tremendously! My favorite go-to drinks for energy & focus are roasted dandelion tea, fresh juice we make at home (the greener, the better), or chocolate milk with walnut milk and raw cacao! For the most part good quality chocolate has always mellowed me out actually – I think its the magnesium. -- Do you have a sweet tooth and do you take any measures to keep it in check? I like to opt for something that will satisfy a sweet tooth without the crash or sugar spike like incorporating dates, honey or maple with healthy fats that sustain my energy. Lately Ive been making these very simple almond butter cookies. The recipe is: 1 cup almond butter (any nut butter will do!), 1 egg, 1/­­2 Tbs of virgin coconut oil, a couple spoons of coconut sugar, a pinch of himalayan salt and any spices that appeal (cinnamon, nutmeg, vanilla bean etc). Roll into balls, smoosh with a fork and bake for 10 minutes! -- 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? My sister Ash (Black Sage Botanicals) makes delicious oxymels – vinegar based tinctures with infused organic and foraged herbs and honey. Im in love with her Tulsi Oxymel made with rose and pomegranate vinegar. It feels heart-opening and nurturing! Im pretty regimented on taking Vitamin D, a DHA fish oil, and iron with nettles along with various flower essences dependent on what my emotional state is calling for. Water is the main tool for me I need to remember, all day every day!!!!! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I aim to get out at least a couple times a week on an adventure and walk, usually finding a new forest to explore here in the northwest. Its been the single best thing for me in releasing any anxiety or stress from the week. I also am just getting back into yoga, focusing on the balance between movement + stillness. Beauty -- What is your idea of beauty – external, internal or both? I see beauty in nourishing and embracing every facet of our unique selves so much that the joy and loving energy we hold for our own bodies and spirit inherently radiates to those around us. I think when we allow ourselves to really connect with others, be vulnerable, be authentic, be blissful, be curious, beauty is an energy thats more magnetic than visually stimulating. I find a lot of rocks beautiful because I take time to notice their expressive nature. -- What is your skincare approach – face and body? My approach is all about balance supported by nature and ancient rituals. Cold-pressed oils, raw honey, herb infusions, powdered herbs....focusing on the balance between humans and the natural world – how we care for botanicals and how they may care for us. I like to look at skincare the same way I look at the food I eat; when I feel happy about the ingredients I apply on my skin, my skin feels happy too. Its all about respecting and caring for ingredients so we create more harmony as we utilize them. My favorite tools are oil + water, in the form of our face oil and hydrosols. It may sound counterintuitive for those two to go hand in hand yet its what our skin is essentially made of and vital for nourished skin + optimal function. After cleansing, Ill mist a hydrosol (during winter I choose Empress Cypress or Rosemary Bay) and follow with SunRoot Solar Serum. Ill take about 5-10 minutes for a facial massage and then follow with another generous mist of Hydrosol. My skin glows!! -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water mainly. Eating lots of healthy fats like coconut oil/­­manna, ghee, avocado. The fish oil and vitamin d every day along with eating a lot of fermented foods and drinking the roasted dandelion tea I mentioned earlier (hormone balancing = skin balancing). The more we can do to support the gut and liver especially, the happier our skin is! I love incorporating raw honey and bee pollen in my rituals. Our Bee Rosy Mask actually has ground bee pollen in it and makes my skin feel like a spring flower. As for my hair, I like to use our skin soother Rosemary Bay Hydrosol to keep my scalp healthy. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? As a mama & business owner, there is always stress – good stress and real earth-shaking stress. The beauty/­­wellness business is pretty idealized – its HARD work and creating boundaries to minimize stress and prioritize your own personal wellness can be easily misplaced. Some things that usually help me release are talking it out with my sisters, breathing deep with a tall glass of water, embracing quietness, saying no when I need to, saying yes when I want to, putting my hands in dirt to work in the garden, and going on a walk. The past year I also started writing more regularly. Oddly enough a lot of it started flowing on my instagram which has led me to a beautiful community of friends that Ill message with on and off. On some more wild days, my husband and I will just run to the living room, turn up the music and just go crazy dancing for 10 minutes and then go back to work. This often helps the most with little stressors, especially seeing baby Oso laughing at us. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I make elderberry syrup every winter and take a spoon everyday when Im run down. Magnesium baths, herbal steams, foot soaks, rest, water, raw honey, and garlic. 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? Something that always helps me is doing something for myself first thing in the morning, so I dont end up too busy and putting it off later. That usually takes shape as a face massage. At the end of the day when Im laying in bed, I almost always do a self-check in and think of one nice thing I did for myself that day. If I forgot to physically do something, Ill say a few affirmations to myself. Im also quite excited to be starting therapy again and EMDR this month. I honestly am really eager to get back into it and work through some heavy triggers and blockages. I think thats one of the nicest things I could do for myself right now. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Allowing myself space to slow down & connect. Wildcare has been buzzing since conception. We were featured in Vogue the first month we opened, and from there it just became an everyday hustle to stay caught up – a challenge Im incredibly grateful for. Last year I had my first baby, and he arrived to our surprise 2 months early via an emergency cesarean. He remained in the NICU for a month while my husband and I went home as baby and I each had to separately heal. I felt broken, and at first, I jumped right back into work as soon as I had more movement to distract from much of the emotional pain I had experienced. A few months later when he was home, business was great but there was this moment I knew I needed to stop everything, reflect and be present with what I was feeling and with our baby. I closed the shop for a few weeks, and decided to stop taking on new retail partners for pretty much the remainder of 2018. Being transparent and open with those around me – even our customers about what I was going through, has been the biggest change Ive made. Slowing down, bridging that connection of my voice + products, being present and prioritizing the same amount of care for myself that I give others has allowed me to feel more honest with myself. Still a huge work in progress yet this practice continues to reveal a community of supporters that wouldnt have been there unless I was vulnerable. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I feel like inspiration finds me within the energy of the landscapes I’m immersed in. Right now its walking on the soft mossy forest floor in Oregon, hypnotized by rushing rivers and gazing up at towering Fir trees and dancing leaves. I really trust in the natural relationship of quiet down time vs the times Im energized with new ideas, and think its important to allow things to reveal themselves naturally as a connection is made. These visuals, scent memories, and feelings from nature always wind their way into my dreams even years later and lead me to formulas and product names so its best for me to just to go with the flow. Knowledge -- What was your path to becoming a distiller and starting Wildcare? My sisters and I grew up strongly influenced with our moms skin care rituals who worked as a makeup artist for film & tv, amongst other things. As kids, we would concoct foot soaks using pine needles and flowers we would collect on afternoon walks, and hair masks with eggs and mayonnaise! These DIY projects have always stayed with me. My formal schooling was both in Culinary and Herbal disciplines – a foundation that propelled my special focus on care – internal & external. There was an afternoon in particular where I had focused all my energy on exploring a better remedy to comfort my eczema flare-ups. When I noticed all the Rosemary that was growing in our yard near a little Bay tree I intuitively crafted my first Wildcare product, The Skin Soother Rosemary + Bay Hydrosol using a makeshift distillation system out of kitchen pots & pans. I remember I actually cried at the moment I saw the first hydrosol emerge…I really felt lucky to be in the presence of such an ancient form of alchemy. After obsessively spraying this camphorous green-smelling mist for a few weeks & seeing my skins improved health, this artful practice of distilling was something I fully got behind. I spent a year doing playful and careful experimentations, making hydrosols for family and friends. There was one night I even dreamt about filling a table full of tiny amber bottles with aromatic liquid and then a month or so later, I sprung up from a dream and shouted Wildcare! to my husband. Wildcare was born shortly after that in the end of 2015. -- At Wildcare, you make your own hydrosols and advocate their healing properties. Can you tell us a little bit about what they are and why they are so effective? Hydrosols are the subtly aromatic waters from distilled plant material. A copper still is placed over fire, holding spring water (we hand-collect from a local Oregon spring!) & fresh plant material. Inside the still, steam rises & passes through the plant in the form of vapor, carrying vital nutrients, plant acids & suspended particles of the plants essential oils. As the vapor cools, it condenses back into a liquid state and emerges in the form of aromatic water (now a Hydrosol) along with its essential oil counterpart. Our distillations have about an 8 hour duration depending on the plant utilized, a very slow & thoughtful process that requires a focused presence from the distiller. The majority of the essential oil will rise to the top, leaving the Hydrosol with about 0.1% micro-particles of essential oil, making it a very gentle mist without the same safety concerns that essential oils carry. When you purchase a pure Hydrosol, note that it will read as 100% distillate or floral water – without the addition of other ingredients or essential oils. More on the distillation process here. -- What are some of your best-sellers? 100% SunRoot Solar Serum, but more on that below! Our best selling Hydrosols of the season have been the skin soother Rosemary Bay, awakening Palo Santo, and Empress Cypress (a personal favorite!). From our face and body line, Soft Focus Mask has been flying off the shelves. Its a gentle and creamy clay based mask with brightening pearl powder, soothing organic coconut milk, and pineapple extract to even out lackluster skin. Fun and Inspiration -- What is something you are particularly excited about at the moment? SunRoot Solar Serum is a product Ive worked on for 2+ years and was just released! After working so long on this formula, its been the most rewarding experience to see so many glowing reviews pour in. Im overwhelmed in the best possible way. It features a 4-week infusion of organic artichoke leaf in this incredibly beautiful Jojoba oil that Im sourcing directly from a farmer here in the US. He is self-taught and does all his cold-pressing by hand! Artichoke leaf is a powerhouse in healing sun damage, scarring and repairing tissue. Its combined with warming turmeric root, and juicy fruit oils like Sea buckthorn, Rose hip and Raspberry Seed. To extend even more beauty and peace of mind, its a 90+% certified organic formula! I am also in the middle of a complete rebrand, designed by artist Morgan Ritter (my younger sister!), with SunRoot as the first look of Wildcares new visual identity. The bottles are entirely covered with my actual tiny handwriting thats been screen-printed, echoing my commitment to being a maker – literally being a conduit, like water. Its a bold gesture to avoid a standardized typeface and is unlike what is commonly seen in the market, as we intend for this design to be a personal, embodied approach to commerce. -- What do you do to unwind or treat yourself? Its been a challenge as a nurturer however Ive been practicing treating myself more, creating stronger boundaries around my own personal time so that I can give more too. My affirmations since going through what I did last year have been The nurturer deserves to be nourished. I am deserving of nourishment. I am deserving of my own care. Simple pleasures like tinkering around in the kitchen and baking something experimental, even a chiropractic care visit from my favorite Luna Wellness practitioner, Megan makes me feel extra supported. Every so often Ive been treating myself to a facial from any one of a few dear friends here in Portland too. Allowing myself this space has been crucial to be able to lovingly care for child and have peace of mind. -- Standout book/­­song/­­movie/­­piece of art: Book - Aromatic Medicine by Patrice de Bonneval & Cathy Skipper Song/­­Album -Papa Celestin ragtime music, bought it at Mississippi Records :-) Movie - Stargate (I just saw Hackers for the 1st time and that was cool, ha ha ha) Piece of Art - STOOL WITH WHEELS (ALL THE WORLD’S PAIN, YET THERE ARE MOVEMENTS) by Morgan Ritter from her show The Cat House Settlements -- Is there anyone you would like to hear from next in this interview series? Dena Nakhle Birch – She is my friend/­­angel/­­naturopathic doctor based out of Santa Barbara, CA. A brilliant healer with one of the biggest hearts I know. Erica Chidi Cohen – her friendship and book Nurture was incredibly supportive to me after my birthing experience. Neva Osterloh – the sweetest woman offering loving forms of care through her Portland skincare studio. You might also like... Self-Care Interview Series: Gabrielle Russomagno Self-Care Interview Series: Rocio Graves Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Lauren Haynes .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 Self-Care Interview Series: Cortney Herrera appeared first on Golubka Kitchen.

Gingered Winter Fruit Medley

December 7 2018 VegKitchen 

Gingered Winter Fruit Medley This simple and pretty combination of winter fruits -- pears, apples, oranges, and pineapple, spiced with crystallized ginger -- is a refreshing finish to any meal. It’s pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. 5.0 from 1 reviews Save Print Gingered Winter Fruit Medley Author: Nava Recipe type: Winter dessert /­­ Christmas Cuisine: Healthy Prep time:  20 mins Total time:  20 mins Serves: 8   This simple and pretty combination of winter fruits is a refreshing finish to any meal, and pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Ingredients 2 pears, any variety, or two different types, including Asian pears, cored, seeded and diced 2 Granny Smith apples, cored, seeded, and diced 2 small oranges, such as clementines, peeled and sectioned or 2 small blood oranges, peeled and diced One 20-ounce can unsweetened pineapple rings or chunks, drained ½ cup dried cranberries ¼ cup sliced crystallized ginger, or more or less to taste Two 6-ounce containers  pi?a colada or vanilla nondairy yogurt (soy or coconut) Ground cinnamon or freshly grated nutmeg Instructions Combine all the ingredients except the yogurt in a serving bowl […] The article Gingered Winter Fruit Medley appeared first on VegKitchen.

Pineapple Rice Pudding

October 26 2018 VegKitchen 

Pineapple Rice Pudding Kids of all ages can enjoy this updated comfort food -- rice pudding --as a snack or dessert, or even as an offbeat lunch box offering, packed in a thermos. This version is made with brown rice, almond milk, and for extra fruity flavor, crushed pineapple. Serves: 4 to 6 3/­­4 cup short- or medium- grain brown rice  3/­­4 cup vanilla almond milk 1/­­2 cup dark or golden raisins 1/­­4 cup maple syrup 1 cup well-drained crushed pineapple 1 teaspoon vanilla extract 1/­­2 teaspoon cinnamon, plus more for topping Pinch of nutmeg Combine the rice with 2 1/­­2 cups water in a medium saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 30 minutes. When done, stir in the almond milk, and simmer until absorbed.  Remove from the heat and allow to cool for 5 minutes, then stir in the remaining ingredients.  Divide the rice pudding among 4 serving dishes. Sprinkle each with a little extra cinnamon and serve warm or at room temperature. Nutrition information: Calories: 247;  Total fat: 3g;  Protein: 3g;  Fiber: 2.6g;  Carbs: 53g; Sodium: 29mg The post Pineapple Rice Pudding appeared first on VegKitchen.

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis appeared first on My New Roots.

Pineapple Sandesh (Bengali Sweet)

May 13 2018 Manjula's kitchen 

Pineapple Sandesh (Bengali Sweet) (adsbygoogle = window.adsbygoogle || []).push({}); Pineapple Sandesh (Bengali Sweet) Pineapple Sandesh is a popular Bengali sweet. This is healthy and delicious dessert and a great dessert for sophisticated people and so easy to make.  - 4 cup whole milk - 3 Tbsp lemon juice - 3 Tbsp fine sugar - 1/­­4 tsp cardamom - 6 slice pineapple (canned) - 2 Tbsp sliced pistachios (for garnishing) - Making paneer: Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally. - As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. - Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. - Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.  - Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough. - Add the sugar and cardamom powder into the paneer and knead the paneer again until sugar is mixed well. Now this paneer known Sandesh. - Spread the pineapple slices on a dry surface and pat dry using the muslin cloth or paper towel. - Spread the Sandesh covering the pineapple slices evenly and garnish with slice pistachios. I prefer cutting them in four. - Refrigerate the Sandesh for about 1 hours before serving. Pineapple Sandesh taste best when it is served chilled and refrigerating the Sandesh also helps to set over pineapple. After kneading the sugar with paneer it is known as Sandesh. This is a basic Sandesh you can use this for making many variation of Sandesh. I also I have 2 more recipe of Sandesh, you will be interested Sandesh, and Chocolate Sandesh The post Pineapple Sandesh (Bengali Sweet) appeared first on Manjula's Kitchen.


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