pineapple - vegetarian recipes

Try it! You will enjoy it!

Masala Paratha (Besan Ka Masala Paratha)

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pineapple vegetarian recipes

5 Best Vegetables for Acid Reflux and Heartburn -- and a Smoothie

September 7 2017 VegKitchen 

5 Best Vegetables for Acid Reflux and Heartburn -- and a Smoothie It is a well-known fact that diet plays a decisive role in the annoying symptom known as heartburn or acid reflux - often as a trigger, or root cause. Changing your diet can help resolve heartburn symptoms for the long run. Some foods have substantial alkaline effects to alleviate acid reflux quickly and effectively. Here, […] The post 5 Best Vegetables for Acid Reflux and Heartburn -- and a Smoothie appeared first on VegKitchen.

Raspberry Curcuma Nicecream Bowl

August 4 2017 Veganpassion 

Raspberry Curcuma Nicecream Bowl If I have some leftover fruits and I don't get to eat it I'm freezing the fruits. I simply cut it into pieces and put it in a tupperware box. On hot days like today my body tells me: ice cream for breakfast. So I take the fruits out of the freezer and I'm enjoyig a nicecream bowl. Have you ever tried nicecream? I promise: once nicecream, always nicecream ? ?. Makes 2 small bowls. Ingredients: 1,7 oz frozen raspberries 2 frozen ripe bananas 1 frozen mango each 1 small piece of ginger and curcuma 1 pinch cinnamon 2 slices pineapple 2 tbsp. raspberry powder 1 kiwi 1 tbsp. granola some berries for dacoration Blend all frozen fruit in a blender. I recommend a strong blender. Peel ginger and curcuma if necessary then cut them into small pieces and add them to the blender. Also add cinnamon, pineapple and fruit powder and blend again. Fill everything into small bowls and decorate with granola and berries. 

Meatless Monday Restaurant Roundup

July 24 2017 Meatless Monday 

Meatless Monday Restaurant RoundupThis Monday, were putting the spotlight on five restaurants around the United States that are participating in Meatless Monday! Every week, they offer discounts and vegetarian specials to their customers, giving them delicious meat-free options at their favorite places. The list of restaurants that have joined Meatless Monday continues to grow, and here are five to keep an eye on! 1. Harvest Seasonal Grill & Wine Bar, Multiple Locations: With its focus on local, sustainable cuisine, Harvest Seasonal Grill & Wine Bar has a plentiful selection of healthy meal choices including several vegetarian choices. For Meatless Monday, CEO Dave Magrogan has one recommendation in particular: “I love the Spicy Tofu Stir Fry. The sweet flavors of the pineapple and coconut jasmine rice combine with spicy flavors, peppers, baby bok choy, snow peas and eggplant to create a great flavor profile. This dish is satisfying and filling without a high calorie count. The tofu gives a nice protein boost. Overall its a very well-rounded vegetarian dish for someone looking for bold flavors and solid protein content.” 2. Tattooed Mom, Philadelphia, PA: This Philly food joint can bring townies of all stripes together for cocktails and sandwiches. On Meatless Monday, the vegetarian sammies get the spotlight: “Our world famous Vegan Pickle Fried Chickn Sammy is a Meatless Monday favorite at Tattooed Mom. Our house brined vegan chicken is topped with fried pickles, lettuce, tomato, onion and crystal hot sauce mayo, all on a brioche bun. You’ll find it here, along with our full line up of 10 vegetarian and vegan delights, on special for half price EVERY Meatless Monday from noon – 10pm.” 3. Burrito San, Miami, FL: Burrito San has become famous for its sushi burrito, making it a great destination for pescatarians and sushi lovers alike. Their Meatless Monday features $10 lunch specials including vegetarian sushi options. Marketing manager Mitzi Napoles has a favorite: “The Buddhas Belly Burrito roll is the perfect Meatless Monday choice. It has a satisfying heft from the portobello mushrooms and a great contrast of flavors and textures. We also have it available as a Salad or Poke option if Giant Sushi rolls are not your thing!” 4. Forage, Cambridge, MA: Forage works with local farmers, foragers, and fisherman to bring sustainable, healthy cuisine to its Cambridge customers. But on Meatless Monday, seasonal veggies get a starring role. From owner and manager Stan Hilbert: “We love our veggies and the farmers that grow them. Meatless Monday is one way for us to support our farmer friends while highlighting seasonal and local produce and offering something different every week. We feature veggies in savory and sweet courses. We have a $39 four-course vegetarian or vegan tasting menu available every day of the week, but on Mondays we throw in another two courses for the same price!” 5. BeWiched, Minneapolis, MN: A believer in old-world culinary traditions, BeWiched certainly doesnt shy away from meat on their menu of deli sandwiches. However on Mondays, they offer up something different for their Meatless Monday specials. From Ally Dahlberg, Director of Marketing, Catering & Sales: “Every Monday, we offer a new seasonal plant-based sandwich as an ode to #meatlessmonday. This is Farmer Bob (pictured above). He comes in at least once a week and sells us fresh produce picked from his farm. He recently harvested some tomatoes that we used for a Fried Green Tomato sandwich special. It doesn’t get any more farm-to-table than that!” Honorable Mentions: We cant leave out restaurants that go meat-free every day! Here are two vegan food joints that cater to everyone who loves great, sustainable, healthy meals! Choices Café, Florida (multiple locations): Choices goes meat-free every day of the week, in case you forget to stop in on Monday! Their mission statement: “Our mission is to inspire compassionate choices by serving delicious, healthy, and organic plant-based food prepared with love for people, animals and the planet.” VO2 Vegan Café, Cambridge, MA: Another spot with all vegan offerings is VO2 Vegan Café, which welcomes diners of all preferences who just want to treat themselves to something healthy and delicious. From VO2 manager Stephanie Kirkpatrick: All our food is 100% vegan, so everything is meatless and we celebrate Meatless Monday every day! It’s so wonderful when vegans and vegetarians come in and are so excited that they don’t have to ask about ingredients because they already know everything is vegan. Many meat-eaters also love our food and look at it as an awesome and easy way to enjoy delicious food knowing they are eating healthier, for themselves and our planet. Does your favorite restaurant participate in Meatless Monday? Wed love to feature them on our site! If you own a restaurant and are considering taking part in Meatless Monday, let us know! Send us an email: info@meatlessmonday.com. The post Meatless Monday Restaurant Roundup appeared first on Meatless Monday.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Hawaiian Baked Beans in the Instant Pot

June 30 2017 FatFree Vegan Kitchen  

Hawaiian Baked Beans in the Instant Pot With the 4th of July coming up, I felt it was my duty to take one of my old favorite ridiculously easy recipes and make it much more complicated. Well, that wasn’t exactly my thinking. I was pondering an update of this Hawaiian Baked Beans recipe to go with the Red Bean-Chipotle Burgers I made yesterday. As you can see from the recipe, it uses canned baked beans, which are full of sugar and salt, and I thought I could make some homemade baked beans that would be healthier and add pineapple to them. I planned to start with canned navy beans, so it would be a fairly quick recipe. (...) Read the rest of Hawaiian Baked Beans in the Instant Pot (961 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 34 comments Post tags: Gluten-free, Pressure Cooker The post Hawaiian Baked Beans in the Instant Pot appeared first on FatFree Vegan Kitchen.

Grilled Teriyaki Tofu & Vegetable Shish Kebabs

May 29 2017 Meatless Monday 

Firing up the grill this Monday? Toss these flavorful kebabs on for a change. The combination of Teriyaki marinated tofu and mushrooms, sweet bell peppers and juicy pineapple will set your taste buds ablaze. This recipe comes to us from Monica of Mommy and Love. Serves 4 - 7 oz tofu drained, cubed - 1 bottle favorite Teriyaki sauce - 1/­­2 medium orange bell pepper sliced - 1/­­2 medium red bell pepper sliced - 1/­­2 medium yellow bell pepper sliced - 1/­­2 medium purple onion sliced - 1/­­3 fresh pineapple cut into small chunks - 8 oz whole white mushrooms - 1 small zucchini sliced - 1 small avocado sliced, optional Marinate tofu and mushrooms in Teriyaki sauce for at least 30 minutes. Overnight is best. (You can also marinate ALL veggies.) Place tofu & veggies on skewers until full. If you run out of skewers, toss the remaining vegetables in tinfoil. Oil grill and set skewers (and tinfoil pouch) on the rack to cook for 10-15 minutes, or until slightly charred. Be sure to drizzle any remaining marinade over top of skewers and rotate halfway for even cooking. The post Grilled Teriyaki Tofu & Vegetable Shish Kebabs appeared first on Meatless Monday.

Saturday Six | Taco Bowls, Margarita Pops & Turmeric Cupcakes

May 6 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including spicy quinoa taco bowls, creamy coconut margarita pops, and sweet pineapple turmeric cupcakes that are vegan and gluten free.

Nasi Lemak

March 15 2017 The Lotus and the Artichoke 

Nasi Lemak In the five weeks that I spent exploring Malaysia, Singapore, and Borneo there were a few dishes that I just had to try whenever I had the chance. Nasi Lemak is a national favorite - and one of my favorites, too! The name technically means “fatty rice” but “creamy rice” sounds a least a little bit better. Traditionally, as with this recipe, Nasi Lemak is rice cooked in creamy, coconut milk - often along with fresh herbs and spices such as pandan (which you can replace with bay leaves if that’s what you’ve got.) The bright yellow hue comes from turmeric. Though it’s a breakfast dish, it can be eaten at any time of the day, and many variations cross firmly into Savory Culinary Territory. I eat this all times of the day: Breakfast, Lunch, Dinner, Snack, whatever! I tried Nasi Lemak in lots of places: Kuala Lampur, Penang, Malacca, and Singapore. Inspired by those dishes and their accompaniments - and my own imagination, I’ve created a complete meal set: Coconut Pandan Rice served with stir-fried Lemongrass Ginger Tofu, crunchy, charred Spicy Nuts, and a delicious sweet-chili sauce known as Sambal Belacan. These are actually four different recipes from The Lotus and the Artichoke – MALAYSIA which I’ve put together in this one post. You can of course substitute or simplify the dishes for a less involved meal set designed how you like it. Nasi Lemak is equally awesome even when it’s just served with the fresh cucumber, lime slices, and nuts. I love going all out and doing the Lemongrass Tofu cubes, too. Also, I find the hot, spicy Samabal Belecan completes the dish fantastically. How to eat it? Mix it up and eat it with your hands! Serve this meal set up on a banana leaf, wash your hands, mix everything together, and dive in… wild and forkless. (By the way, frozen banana leaves are often available at your local Asian import grocery shop. Just thaw them, rinse them, and eat off of them.) If you prefer a more modern approach: Make it all, arrange it perfectly on plates, eat it with a fork and spoon. It’s up to you! Nasi Lemak Malaysian Coconut Pandan Rice with Lemongrass Ginger Tofu, Spicy Nuts & Sambal Belacan recipes from The Lotus and the Artichoke – MALAYSIA serves 3 to 4 /­­ time 60 min Coconut Pandan Rice: - 2 cups (375 g) broken jasmine rice or basmati rice - 1 2/­­3 cup (400 ml) water - 1 2/­­3 cup (400 ml) coconut milk - 1/­­2 tsp sea salt - 1/­­2 tsp turmeric ground - 2 pandan leaves or bay leaves - fried onions for garnish - 1/­­2 small cucumber sliced - lime slices for garnish - Rinse and drain rice thoroughly. - Bring water and coconut milk to low boil in a medium pot with good lid. Stir in rice, salt, turmeric, and pandan (or bay leaves). Return to simmer. Cover and steam until most liquid is absorbed, 12-15 min. Remove from heat. Stir a few times. Cover and let sit 10 min. Remove and discard leaves before serving. - Garnish with fried onions, cucumber, and lime slices. Lemongrass Ginger Tofu: - 14 oz (400 g) firm tofu cut in cubes or strips - 1 1/­­2 cups (200 g) pineapple chopped - 1 Tbs oil - 2 shallots finely chopped - 2 cloves garlic finely chopped - 2 stalks lemongrass finely chopped - 3/­­4 in (2 cm) fresh ginger finely chopped - 1 tsp coriander ground - 1 Tbs lime juice or lemon juice - 1 Tbs soy sauce (Shoyu) - 1/­­4 tsp sea salt - fresh coriander or parsley leaves chopped, for garnish - Cut tofu in slabs and wrap in clean kitchen towel. Weight with a heavy cutting board and press out extra moisture, 15-20 min. Unwrap and cut in cubes or strips. - Heat oil in a large frying pan or wok on medium high heat. Add chopped shallots, garlic, lemongrass, ginger, and ground coriander. Fry, stirring constantly, until shallots being to soften and brown, 2-3 min. - Add tofu cubes. Mix well. Fry, stirring regularly, until tofu cubes are golden brown and crispy on the edges, 5-8 min. - Add chopped pineapple, lime (or lemon) juice, soy sauce, and salt. Fry, stirring regularly, another 5-10 min. Remove from heat. Spicy Nuts: - 1/­­2 cup (50 g) peanuts - 1/­­2 cup (50 g) cashews - 1/­­2 tsp chili powder or paprika ground - 2 tsp coconut sugar - 1/­­4 tsp sea salt - Heat a medium frying pan on medium heat. Dry roast peanuts and cashews, stirring regularly, until light golden brown and dark spots begin to appear, 4-7 min. Do not burn. - Add chili powder (or paprika), sugar and salt. Mix well. Continue to cook another 2-3 min, stirring constantly, until sugar has melted and nuts are well coated. Remove from heat. Allow to cool. Sambal Belacan: - 2-3 Tbs vegetable oil - 5 large (90 g) red chilies chopped - 2 cloves garlic chopped - 1 Tbs soy sauce (Shoyu) - 1 Tbs rice vinegar - 1 Tbs lime juice or lemon juice - 1 Tbs coconut sugar - 1/­­4 tsp sea salt - Blend all ingredients in a small food processor or blender until smooth, adding more oil (or some water) as needed. - Heat a small frying pan on medium heat. Add blended spice paste to pan and fry, stirring regularly, until sauce darkens, thickens, and oil separates, 8-12 min. vegan recipes from The Lotus and the Artichoke – MALAYSIA (available as printed cookbook & ebook in English & German) The post Nasi Lemak appeared first on The Lotus and the Artichoke.

Apple Cider Vinegar Drink Recipes for Health and Energy

February 28 2017 VegKitchen 

Apple Cider Vinegar Drink Recipes for Health and Energy On our popular page featuring 

VegKitchen Monday Menu, February 20, 2017

February 20 2017 VegKitchen 

VegKitchen Monday Menu, February 20, 2017 Todays Monday Menu features

Hasselback Potatoes with Kale & Pesto

December 21 2016 Green Kitchen Stories 

Hasselback Potatoes with Kale & Pesto I posted a photo of thinly sliced spuds on instagram a while back, mentioning that we would roast them, add kale, beans, red onion and cherry tomatoes, slather with pesto and call it dinner. The response was unusually loud for such a humble dinner that we decided to recreate and share this simple recipe here. I’m sure you have seen this potato technique before - slicing them thinly but not all the way through, drizzling with fat and baking them until the edges are crispy and the middle is creamy and soft. Hasselback potatoes were apparently invented at a restaurant here in Stockholm in the 1950’s, as a method to shorten the baking time. It was a very popular dish when I was around Elsa’s age (almost 30 years ago!!!). My mom made Hasselback potatoes almost as often as she did her famous baked giant sausage stuffed with pineapple and cheese - yup, that was what we ate back in 1989. I haven’t seen a lot of pineapple stuffed sausage since then, but Hasselback potatoes sure made a comeback and have been increasingly popular during the last couple of years. The original version uses butter and breadcrumbs but we’re simply using oil. I’m sure some almond flour could be tossed on top towards the end of the baking, if you like it with a little crust. We also stuff herbs into the slices to give the spuds more flavour and that also helps the fat to find its way inside the potato. A good trick is to place the potato in a large wooden spoon when you cut it, to prevent from cutting it all the way through. Or placing it between two chopsticks or chopping boards. On the photo above, Luise uses a metal spoon which actually makes it more difficult to slice because the potato isn’t flat and it can also be bad for the knife. So not the best example. What can I tell you, she’s Danish, very stubborn and she doesn’t like to follow my instructions. But she got the job done with that spoon as well. As I mentioned in the intro, we add kale, beans, tomatoes and onion towards the last 15 minutes of the roasting and then serve with pesto on the side. It’s an easy one-tray dinner. It is however also an awesome side dish on the Christmas table. It looks really nice and Christmassy on that bed of kale. While we were at it, we compiled a list of a few other great Christmas related recipes from the archives. Last year’s loaf would make an excellent companion to the potatoes. o Christmas Spiced Parsnip Cake o Shaved Brussels Sprouts Christmas Salad o Mushroom, Rice & Hazelnut Loaf o Pomegranate, Raspberry & Thyme Jam o Saffron Falafels o Quinoa, Kale & Apple Salad o Homemade Nutella Finally, can we just say a massive Merry Christmas /­­ Happy Hanukkah or whatever yo are celebrating! This has been an intense year for us with books, babies and lots more. We haven’t been posting recipes as often as we intended but we want to thank you for your constant support, kindness and cheering comments. We have a lot more planned in the near future so stay tuned. BIG LOVE! /­­David, Luise, Elsa, Isac and baby Gabriel Hasselback Potatoes with Kale, Beans & Pesto The baking time can vary depending on the potato size and variety. Smaller potatoes will need a little less time. Hasselback potatoes 2 kg /­­ 4 lbs (roughly 12) large baking potatoes 80 ml /­­ 1/­­3 cup olive oil sea salt black pepper 1 bunch fresh thyme, leaves picked To serve 3 large handfuls kale, thick stalks removed and leaves roughly chopped 1 small red onion 170 g /­­ 1 cup cooked black beans (1/­­2 can), rinsed 12 cherry tomatoes 100 g /­­ 1/­­2 cup pesto (if you are vegan, choose a pesto without cheese) 1. Preheat the oven to 200°C/­­400°F. 2. Wash and scrub the potatoes. 3. Slice each potato thinly. Let each slice cut about two-thirds into the potato, leaving the bottom intact. This is easiest done by placing the potatoes inside a large spoon, the edges of the spoon will then stop the knife from cutting too deep. 4. Tuck some thyme leaves sporadically between the slices of each potato and place them on a baking tray. 5. Use a brush to drizzle the potatoes with about half of the oil and then sprinkle with salt and pepper. 6. Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices as well. If the slices are still stuck together, you can let them roast a while longer before adding the last oil. 7. Bake for 30 minutes more. Meanwhile, cut the onion in thin slices and place it in a bowl along with the kale, beans and tomatoes. Drizzle with olive oil, salt and pepper and toss to combine. 8. When the potatoes have been in the oven for about 1 hour in total, arrange the onion, kale, beans and tomatoes on the tray, around the potatoes and bake for 15 minutes more, or until the potato edges are crispy and the centre feels soft when pierced with a toothpick. 9. Drizzle pesto over the potatoes and kale and serve immediately, while still hot. ******************** PS! We have also updated our Green Kitchen app with 6 Christmas recipes. Apart from this Hasselback Potato recipe and some favorites from last year, you’ll also find our simple Sesame & Gingerbread Truffles and this delicious Saffron Overnight Oats recipe there. Enjoy!

Weekly Plant-Based Dinner Plan, November 14 – 18, 2016

November 14 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, November 14 – 18, 2016 Its hard to believe that Thanksgiving is around the corner, which means that Christmas and Hanukkah arent far behind. In terms of food, the holiday season brings a mixed blessing -- the gratitude of abundance, paired with the fear of gaining too much weight at this time of year! So lets fill this pre-holiday season week with lighter dishes from around the world before the craving for more traditional holiday fare kicks in.The post Weekly Plant-Based Dinner Plan, November 14 – 18, 2016 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

From Garden to Grill: The Tasty AND Socially Conscious Way to BBQ

September 5 2016 Meatless Monday 

From Garden to Grill: The Tasty AND Socially Conscious Way to BBQWhen it comes to turning your grill green, you have a smorgasbord of issues to choose from. Youve probably heard that gorging on meat filled with hormones and antibiotics is not good for your health. Or, that you can save a lot of carbon emissions by going meatless at least one day a week. Then there are the land sustainability and the water security issues. Throwing a barbecued fruit-and-veggie party is not only fun and inventive; it could change the course of a lot of peoples lives. But what you may not realize is that greening your grill sacrifices no flavor at all. In fact, the sweet, smoky notes that barbecuing brings out in fruits and vegetables will speak for themselves--once you get the hang of green grilling. Ready to take on the meatless grilling challenge? Share your pictures with Meatless Monday and Slow food USA using the hashtag #GrillChallenge on Facebook, Instagram, and Twitter!   Tips to Help Get You Started Go firm, go fresh. When it comes to grilling, shop the freshest fruits and vegetables at your local farmers market. The firmer the vegetable, the less it will crumble when grilled. Court the usual suspects. Traditional candidates for the grill are peppers, carrots, beets, turnips, zucchini, corn, green beans, asparagus, tomato (firm ones), onion, eggplant, garlic (whole cloves), potato, squash, peppers, broccoli, cauliflower, and turnips. For fruits, consider peaches, apples, pineapple, and figs. But also try the unusual. Avocado, artichoke, romaine lettuce, portobello mushroom, and watermelon are just some of the new grillees that are becoming trendy. Oil down first. Many vegetables need just a light brushing of olive oil before grilling. For extra kick, add spices and marinate overnight, Arrange the perfect meatless match-up. Kabobs are a BBQ staple, but you can make them entirely with veggies: think tofu cubes mixed with cherry tomatoes, mushrooms, roasted potatoes or just about any other vegetable that strikes your fancy. Support guilt-free burgers. Make your own veggie burgers packed with hearty ingredients like black beans, lentils, quinoa, or chickpeas. You can also find healthy pre-made patties at supermarkets and natural food stores. Make a burger trade. Swap a meat pattie for a portobello mushroom or eggplant slices. Use your same bun and add your favorite toppings, like avocados, caramelized onions, roasted red peppers, or an olive spread. Smoke out your pizzas. Turn up the creativity and make delicious veggie pizzas right on the grill. All you need is pizza dough, sauce, and your favorite vegetables thinly sliced or pre-grilled. For dessert, consider a fruit pizza with grilled peaches drizzled with vanilla icing. Cross party lines. Dressing your grilled veggies in taco form will garner you a lot of new fans. Be prepared to make extras. Keep up the cubes. Tofu can be bland so enlist your favorite marinade recipe to add flavor. Grill the cubes up and add them to a salad, serve them with veggies, or enjoy them as appetizer served with a dip. Give your salads a good grilling. Garnish grilled romaine lettuce with a bit of fruit, feta cheese, and extra virgin olive oil, or simply drizzle with balsamic vinaigrette. Enlist your favorite sides. When planning a meatless BBQ, pasta salads, raw vegetables, and hummus dip are great ways to turn your plant-based dishes into a full meal. Grill-Worthy Recipes to Download and Share   The post From Garden to Grill: The Tasty AND Socially Conscious Way to BBQ appeared first on Meatless Monday.

MALAYSIA vegan cookbook on Kickstarter

August 19 2016 The Lotus and the Artichoke 

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

Grilling on Meatless Monday

July 3 2017 Meatless Monday 

Grilling on Meatless MondayIts that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if youre looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill - sometimes they even produce some unexpected flavors! This Monday, for the July 4th holiday weekend, follow these tips for great vegetables on the grill! Think outside the box. When it comes to grilling vegetables, you cant go wrong with the usual suspects - peppers, eggplant, onions, and zucchini. But many more vegetables - and fruits - are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers! Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative! Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas. Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos - fajitas, anyone? - and dont rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad. Dont forget dessert! Vegetables dont own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful - fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating! The post Grilling on Meatless Monday appeared first on Meatless Monday.

Vegan Kids: Practical Tips for Parents

June 14 2017 VegKitchen 

Vegan Kids: Practical Tips for Parents The number of vegan kids has increased exponentially in recent years. Well-planned vegan diets are safe and offer health advantages, even for growing children. Talk to your practitioner and read up on the subject. Here are some practical tips for parents for dealing with everyday situations. Make sure to see the companion to this article by PCRM, […] The post Vegan Kids: Practical Tips for Parents appeared first on VegKitchen.

pineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe

May 19 2017 hebbar's kitchen 

pineapple curry recipe | pineapple gojju recipe | ananas menaskai recipepineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe with step by step photo and video recipe. basically, menaskai or gojju is a karnataka cuisine delicacy which can be either prepared from sweet/­­raw mango, bitter gourd and with pineapple. it is typically eaten as side dish to rice or it can also be served for dosa and idlis. it is typically prepared in a thick consistency very similar to chutney or any festive sambar recipe. Continue reading pineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe at Hebbar's Kitchen.

Thai Red Curry with Pineapple & Sweet Potatoes

March 29 2017 Oh My Veggies 

This sweet and savory Thai red curry is filled with sweet potato, bell pepper, cashews, and pineapple.

Penang Laksa

March 13 2017 The Lotus and the Artichoke 

Penang Laksa Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. I’d checked out plenty of recipes and seen lots of super tasty photos. Once I got to Malaysia, whenever I asked locals what dishes I had to try, I heard again and again: Laksa! Okay, great, but where? And the answer was: Penang! Penang was hands-down my favorite place to eat on the Malaysia trip. (Singapore was a fairly close second. Penang was just more artsy, soulful, and real). I collected maps with locations of the best street food in Georgetown (Penang) and scoured the web and my travel guides for addresses of must-try vegetarian restaurants. On my second day in town, I had lunch at the vegan restaurant Sushi Kitchen, and met the chef/­­owner, who made a list for me of Must-See places and dishes. That night I went to Luk Yea Yan, a vegetarian Chinese restaurant known for fantastic flavors and inexpensive eats. I ordered up the Laksa soup. Three minutes later my oversized bowl of hot, steaming, bright red soup arrived - with countless ingredients and toppings piled up to the rim. There were at least three kinds of noodles, tofu cubes, soya and seitan chunks, numerous vegetables, about four kinds of fresh herbs - and balanced on top: a soup spoon with a thick, red curry paste on it. I’d read about this… Traditionally Laksa is usually served with a generous spoonful of rempeh - spicy red curry paste for you to stir in to the hot red broth yourself. I knew what to do. I did it. A half dozen flavors immediately exploded in my mouth: tamarind, chili, lime, pineapple, cilantro, mint. This was followed by a second wave of flavors: an army of vegetables, tofu, and seitan slices. I slurped down the noodles and paddled pieces of everything with my chopsticks into my hungry jaws. I had to take a break a few times to catch my breath and cool the spice alarm with generous draws on my lemon iced tea. When I was done, my forehead was light with perspiration and my lips and tongue were tingling and alive. There was never a doubt whatsoever that I would include a vegan recipe for Penang Laksa in my new Malaysia cookbook. Several weeks later (after having tried vegan Laksa soup at least three other times in Malaysia) I was back in my kitchen in Germany and set to work. It took a few attempts to master the recipe, each try better than the last. And then I had it: my own epic Laksa recipe! Since then, I’ve made it probably ten more times, including for several dinner parties large and small, and plenty of times for lunch. It’s best on cold, cloudy days to fire up your mood and open you up! But I’ve also made it lots of other times, even in the summer, well… just because it’s so awesome and is always a dish guests talk about long after the meal. Penang Laksa classic Malaysian noodle soup recipe from The Lotus and the Artichoke – MALAYSIA serves 2 to 3 /­­ time 45 min - 5 oz (150 g) seitan sliced - 3.5 oz (100 g) smoked tofu sliced - 1/­­3 cup (45 g) pineapple chopped - 1 Tbs vegetable oil  - 1 Tbs soy sauce or Vegan Fish Sauce - 7 oz (200 g) udon noodles (cooked) - 2 1/­­2 cups (600 ml) water  - 2/­­3 cup (150 ml) coconut milk  - 1 kefir lime leaf or 1 tsp lime zest  - fresh mint leaves chopped - fresh coriander leaves chopped - fresh thai basil leaves chopped - bean sprouts for garnish laksa spice paste: - 4 candlenuts or 2 Tbs cashews soaked 20 min in hot water, drained - 1 stalk lemongrass chopped - 1/­­2-1 large red chili chopped - 2 cloves garlic chopped - 1 shallot chopped - 3/­­4 in (2 cm) fresh galangal or ginger chopped - 1/­­2 tsp paprika ground (more as desired, for red color) - 1/­­2 tsp fennel seed ground - 1/­­2 tsp coriander ground - 2 tsp coconut sugar or agave syrup  - 3/­­4 tsp sea salt  - 1 tsp tamarind paste (seedless) - 2 Tbs lime juice or lemon juice  - 2 Tbs vegetable oil  - If using dried Udon: Cook, rinse, and drain 3.5 oz (100 g) noodles according to package instructions. - Blend spice paste ingredients in a small food processor until smooth. - Heat 1 Tbs oil a large pot or wok on medium high heat. Add sliced seitan and smoked tofu. Fry, turning regularly until edges are browned and crispy, 3-5 min. - Stir in chopped pineapple. Continue to stir-fry, 2-3 min. Add soy sauce (or Vegan Fish Sauce). Fry 2-3 min. Transfer to a plate or bowl. - Return pot or wok to medium high heat. Fry blended spice paste until it darkens and oil starts to separate, stirring constantly, 3-5 min. - Gradually stir in water, coconut milk and kefir lime leaf (or lime zest). Bring to simmer. Add cooked udon noodles. Return to simmer. Cook until noodles have slightly softened, 3-5 min. - Stir in fried seitan, tofu, and pineapple. Turn off heat. Cover until ready to serve. - Portion soup and noodles into bowls. Garnish with chopped herbs and bean sprouts. Serve. Panang Laksa vegan recipe from The Lotus and the Artichoke – MALAYSIA (available as printed cookbook & ebook - in English & German) The post Penang Laksa appeared first on The Lotus and the Artichoke.

Apple Cider Vinegar Drinks for Health and Energy

February 28 2017 VegKitchen 

Apple Cider Vinegar Drinks for Health and Energy On our popular page featuring 

Shahi Kheer - Makhana Pudding

January 18 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Shahi Kheer, (Makahana Pudding) Shahi Kheer, also called Makahana Pudding is a very traditional pudding-like dessert. Makhana is puffed lotus flower seed and looks like popcorn. Shahi means rich and royal. The textures of the nuts, and the creaminess of the milk makes this a super dessert. Adding the caramelize sugar with saffron and cardamom adds a very subtle and unique taste to the kheer. - 4 cups whole milk - 1 1/­­2 cups makhana (puffed lotus seeds) - 1/­­2 cup rice (cooked and mashed) - 1/­­2 cup sugar - 2 Tbsp almonds (blanched and sliced, approx. 2 Tbsp) - 2 Tbsp pistachios (blanched and sliced, approx. 2 Tbsp) - 1/­­4 Tsp cardamom (crushed) - saffron (Few strands) - 2 teaspoons ghee (clarified butter) - Microwave the makhana for 1/­­2-minute. Makhana will become crisp. After microwave slice them in 2-3 pieces. -  In a heavy bottom pan over low medium heat melt the ghee, add the makhana and sliced almonds and roast them for about 2 minute . -  Add the milk, and rice, turn the heat to medium high, bring the milk to boil. After milk comes to boil lower the heat to medium. let it boil for about 18-20 minutes , stir the milk and scrape the sides occasionally. -  Add cardamom. Saffron and half the pistachios other half we will use for garnishing. -  To caramelize the sugar, in a heavy bottom sauce pan, over medium heat grease the pan generously, add sugar. Keep stirring the sugar continuously till sugar start melting and change the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-6 minutes . Note: when sugar starts melting it changes the color very quickly and it can easily burn. - Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. -  Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. Boil for 2-3 more minutes, Shahi Kheer should be consistency of soft pudding. Garnish with pistachios,  - Serve warm. You will also like, Kheer (Rice Pudding), Pineappel Coconut Kheer – Pina Colada Pudding, Laucki Kheer (Bottle Gourd Pudding) The post Shahi Kheer – Makhana Pudding appeared first on Manjula's Kitchen.

How to Cut 7 Fruits Like a Pro

December 9 2016 VegKitchen 

How to Cut 7 Fruits Like a Pro With more varieties of fruits becoming available year-round, its tempting to bring them home -- only to have them sit on the table or in the fridge. Rather than ponder how in the world to cut up healthy treats like coconut, pomegranate, passion fruit, pineapple, mango and others, this visual guide will have you prepping them like a pro. And as a bonus, see the end of this graphic for a few more clever hacks that will help you make the most of your fruits.The post How to Cut 7 Fruits Like a Pro appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Juices vs. Smoothies: Which is best?

November 3 2016 VegKitchen 

Juices vs. Smoothies: Which is best? Which gives you more benefits, smoothies or juices? Smoothies are easy to make, with the whole leaf and accompanying fruit or fruit being used, resulting in a beverage that’s filled with fiber. On the other hand, the essence of a lot more greens and fruits can go into one serving of juice, making it a more potent source of all the nutrients and enzymes present in the produce that’s used.The post Juices vs. Smoothies: Which is best? appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway)

August 31 2016 Golubka Kitchen 

Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway) Hey friends, this is Masha. I usually do the photos and editing around here, but I am now venturing into doing some full posts as well. Today I’m excited to share some photos I took this past weekend in magical Woodstock, NY and its surrounding areas, along with a dish my boyfriend and I cooked there from Kristin Donnely’s beautiful new cookbook, Modern Potluck. True to its title, the book offers plenty of original, make-ahead recipes for gatherings, where contribution in the form of food is encouraged, along with useful potluck prep tips. Despite this wonderful theme, however, the recipes are very appealing to make and eat at home just as well. The book is not vegan or vegetarian (perfect for omnivores), but offers plenty of vegetarian, vegan, dairy-free and gluten-free options. Some of the recipes that caught our eye include Potato Salad with Fennel and Pickly Things, Miso and Molasses Baked Beans, Samosa-Filling Stuffed Poblanos, Vegetarian Borscht Salad, and Vegan Caprese Salad. All the photography is done by Yossi, who is one of our favorite food photographers in this whole wide world. We are giving away a copy of the book too, so read on for the giveaway details. I live in NYC, and my man and I have been thinking about getting away from the city to explore Upstate New York for a while. We finally got it together on one of the last weekends of summer and had the most incredible time. Woodstock exceeded all my expectations – I knew it would be nice, but didn’t expect it to be as breathtaking as it was, and now I daydream about one day moving there. The whole town seems to be woven into the woods, and this time of year, the forest is thick with green leaves and sweet summer air, accompanied by bird and cricket songs, scurrying chipmunks, and majestic deer. At night, it’s dark enough to see the Milky Way, of which we are very deprived in the city. We rented this Airbnb – a cottage built by the owner, an artist, and secluded in the woods, right off his main property. The place was amazing, from the layout and tree-filtered light streaming through the windows all day, to all the well-considered, hand-crafted details. The kitchen was very well equipped for all the cooking we did, and there is an outside grill, as well as a fire pit. It’s technically in the town of Saugerties, but very close to the main stretch in Woodstock, The Big Deep and Opus 40. Big Deep  A popular swimming hole in the area. You leave your car in an unpaved parking lot in the woods and follow a short trail to the water. We were there right around golden hour and I felt like I was in a fairy tale – the water was clear and refreshing, with sunrays streaming through the surrounding tall trees. As we witnessed, it can get crowded at the immediate entrance off the trail, but if you walk away from the main area a bit, you can find plenty of quieter, semi-private spots for taking a dip. Opus 40 A huge environmental sculpture, built by sculptor Harvey Fite over the course of 37 years in an abandoned bluestone quarry. Fite originally planned out the space as an outdoor sculpture gallery, and had a 40 year plan for finishing it, but died on the 37th year of completion. The structure is composed of curving steps, levels, passageways and water pools, and the entire thing is built without cement, inspired by ancient Mayan building techniques, and using old quarrymen’s tools. Everything about Opus 40 is incredibly impressive, and the whole time, I felt like I was walking around an alien-built playground. It’s also a great spot for eating lunch – there are plenty of places to sit down and enjoy the view. Kaaterskill Falls A 260 ft waterfall, one of the highest in New York. We overheard someone talking about it at a cafe and decided to check it out, and so glad we did. It’s a drive away from Woodstock, around 20 minutes, up a serpentine road and into the Catskills. The amazing thing about this waterfall is that there are trails leading to both the crest of the waterfall, where it first begins to drop, and the bottom, where it makes a nicely-sized pool, and you can swim in both places. As in, you can stand under a waterfall (!) and you can swim in river pools, in water which will be dropping hundreds of feet after it brushes past you. Insane. This was the last thing we did before heading back to the city, and it was the perfect closing to our trip. Some food-related places we liked: Kingston Farmer’s Market There are plenty of farmers markets in the area, but we only got to try out this one. A very nice, medium-sized farmer’s market with a good number of produce stands. The August produce was absolutely beautiful – heirloom tomatoes the size of a baby’s head, jewel-colored eggplants, ground cherries, peaches, shiso leaf (!), purslane, etc, etc. Open Saturdays 9am-2pm. Bread Alone We buy this company’s bread in NYC and were interested in visiting one of their home stores, since the company originated in the Catskills. This location sells many different varieties of their bread, a ton of pastries, coffee (Irving Farm) and sandwiches. Good for breakfast and lunch. Shindig Good burgers (they do have a brown rice and beet veggie burger for the veggie-inclined) and sandwiches (veggie melt), but I liked the watermelon gazpacho special I got the most. The cocktails are also fun, generously sized, and unique – their booze of choice seems to be soju and sake. Provisions Went here for lunch. A modern deli that bakes its own bread, pickles their own veggies and uses local produce. Lots of interesting sandwich options and a few salads. Sunflower Natural Foods Market A very well stocked local health food store. Fruition Chocolate  A local bean to bar chocolate company that offers a variety of chocolate bars for all tastes. They even sell a 100% cacao bar! Vinnie’s Farm Market A crazy place we stopped at on the way back from Kaaterskill Falls. A family-owned produce stand and store with a TON of homemade canned goods, from pickles to jams to hot pepper spreads, pastries and bread, homemade butter, farm eggs and milk. The amount of product they have is almost overwhelming, and the whole place feels like a step back in time. Since the cottage we rented was so cozy, we had no problem staying in for dinner and cooking with all the amazing produce we got at the farmer’s market. I’d been flipping through Modern Potluck the week prior, and was really attracted to the cover recipe for Spice-Roasted Carrots Over Lentils, which seemed perfectly simple, and like a good accompaniment to the grilled pizza we were planning on making in Woodstock. We loved the dish, it was a breeze to make and had all the elements I love in a side dish – substance from lentils and carrots, sweetness from dates, complexity from the spices and a fresh finish from the herbs. I imagine that bringing a platter of these lentils to a potluck would definitely earn you a status of a famous cook among your friends. Giveaway: For a chance to win a copy of Modern Potluck, leave a comment with your favorite potluck dish and a working email until Wednesday, September 7th, 2016. Spice-Roasted Carrots with Lentils from Modern Potluck   Print Serves: 8-16 Ingredients for the carrots 3 pounds real baby carrots or other small carrots - scrubbed if organic, peeled if not 3 tablespoons extra-virgin olive oil 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon ground cumin salt and freshly ground black pepper ½ cup tender fresh herb leaves - cilantro/­­dill/­­tarragon/­­mint/­­basil - roughly chopped, plus more for garnish ¼ cup finely sliced pitted medjool dates, dried figs or prunes for the lentils 1 pound dried black beluga or french green lentils salt and freshly ground black pepper ¼ cup extra-virgin olive oil 1 large onion - quartered lengthwise, peeled and thinly sliced crosswise 1 tablespoon minced garlic (about 2 large cloves) 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon ground cinnamon 3 tablespoons fresh lemon juice 1 cup fresh cilantro leaves - roughly chopped plain yogurt or cashew cream for serving (optional) Instructions prepare the carrots Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. In a large bowl, toss the carrots with olive oil, coriander, paprika and cumin, and season generously with salt and pepper. Spread the carrots out on the baking sheets. Roast, rotating the baking sheets halfway through and shaking the carrots, for 20 to 30 minutes, until the carrots are nicely browned and tender. Let the carrots cool slightly, then transfer to a large bowl and toss with the herbs and dates. prepare the lentils In a medium saucepan, cover the lentils with water by 2 inches and bring to a boil. Simmer over medium heat until tender, 20 to 25 minutes. Drain the lentils, reserving ½ cup of the cooking liquid and season with salt. In a deep skillet, heat the olive oil over medium heat. Add the onion and season generously with salt. Cook, stirring frequently until lightly browned, about 15 minutes. Add the garlic, coriander, cumin, and cinnamon, and cook until fragrant, about 1 minute. Add the lentils and reserved cooking liquid, and cook until heated through, 2 to 3 minutes. Stir in the lemon juice and the cilantro. Arrange the lentils on a platter and top with the carrots. Garnish with more herb leaves and dollops of yogurt/­­cashew cream and serve warm or at room temperature. potluck prep The lentils and roasted carrots, without the herbs and dates, can be refrigerated separately, overnight; bring to room temperature before serving. Bring the dish to the potluck already assembled with the vegetables on top of the lentils, then garnish with yogurt/­­cashew cream and herbs just before serving. Notes I halved the recipe for two people, but giving you a whole one here as per the book. 3.5.3208 You might also like... Market Berry Salad and a New York Weekend Pineapple and Mango Tart Raw Zucchini Spaghetti with Marinara Sauce Summer Market Salad .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 Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway) appeared first on Golubka Kitchen.

Tahini Ice Cream Bars with Miso Caramel and Chocolate - Ice Cream Sunday

July 24 2016 Golubka Kitchen 

Tahini Ice Cream Bars with Miso Caramel and Chocolate - Ice Cream Sunday I’m so excited for today’s ice cream flavor, I could hardly wait until Sunday to share it. These delicious ice cream bars are centered around two of my most used and loved ingredients – sesame tahini and miso paste. I find myself reaching for one or the other almost daily, and adding them to everything from dressings and sauces, to smoothies, soups, desserts and more. Both miso and tahini are perfect for adding complexity to so many dishes, savory and sweet alike, and are both quite nourishing. These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor. I find the tahini ice cream base to be evocative of halva, and therefore completely irresistible. Miso caramel is a recent discovery I’m very happy with. With its saltiness and creaminess, miso works perfectly for creating a healthy caramel, that I can imagine being useful in many vegan desserts. Once all the components are joined together, these ice cream bars have it all – smooth and creamy texture, combined with sweet and savory notes, just the right hint of salt from miso, and depth and decadence from chocolate. Read on for some weekend links and enjoy your Sunday :) Tips to reduce food waste – many delicious tips for economy in the kitchen (NYT) How to brew your own kombucha – Sarah has created the most comprehensive kombucha-brewing guide I’ve ever seen. I’ve been making my own for years and still learned some new things and useful tips. Roald Dahl’s important food inventions – a fun read How to manage your blood sugar naturally – found this article to be quite enlightening Pinch of Yum’s Income and Traffic Reports – one website’s honest, month-by-month accounts of how they make a living blogging, full of amazing tips for improving your space on the internet. A dreamy Sag Harbor home – that sun room! Blog Love – cauliflower shawarma, gluten-free grilled pizza, tahini stuffed dates, matcha chocolate bark Tahini Ice Cream Bars with Miso Caramel and Chocolate   Print Serves: 12 bars Ingredients for the tahini ice cream 2 cans full fat unsweetened Thai cocout milk ⅓ cup sesame tahini (I prefer the unhulled variety here) ¼ cup maple syrup 1 tablespoon vanilla extract 1 tablespoon arrowroot powder or ½ teaspoon xanathan gum (optional) for the miso caramel 1 can full fat usweetened Thai coconut milk (I prefer this brand) ½ cup coconut sugar 1 tablespoon neutral extra virgin coconut oil 2 teaspoon vanilla extract 1 tablespoon sweet miso paste for the assembly dark chocolate or chocolate chips for drizzling Instructions to make the tahini ice cream Blend all the ingredients in an upright blender until smooth. Let the mixture chill well in the refrigerator, preferably overnight. Churn in an ice cream machine for 20 minutes or according to the manufacturers instructions. Line an 8 x 8 dish with parchment paper, extending it up the sides. Spoon the ice cream into the dish in an even layer and smooth up the surface with the back of a spoon. Cover and freeze for at least 4 hours, or until firm. to make the miso caramel Combine coconut milk and coconut sugar in a medium saucepan and bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 20 minutes, stirring, until thickened to a caramel consistency. Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined. to assemble the bars Remove the ice cream from the freezer and take it out of the dish onto a cutting board, lifting it out by the extended ends of parchment paper. Slice into 12 bars. Generously drizzle with miso caramel and place back into the freezer. Melt about 1 cup dark chocolate or chocolate chips on a double boiler. Take the bars out of the freezer and drizzle with melted chocolate. Place back into the freezer to let the chocolate harden. Keep bars in the freezer, covered and take out 5-10 minutes prior to serving. 3.5.3208 You might also like... 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