poppy - vegetarian recipes

Try it! You will enjoy it!

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poppy vegetarian recipes

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.

Quick Rhubarb Soft Serve

April 23 2017 Golubka Kitchen 

Quick Rhubarb Soft Serve Have you ever heard of the quick soft serve ice cream technique, where you freeze coconut milk in ice cube trays and then blend the cubes with fruit, sweetener, etc. into into a perfectly spoonable frozen treat? It’s been on my radar for a while, but I have an ice cream maker, which I’m very faithful to, so I’ve been slow to warm up to the idea. I finally gave the whole thing a shot recently, and now I see what the big deal is about. This is entirely different from the typical ice-cream making experience. When I set out to make ice cream, I know that it will be a process, and I’m quite fond of the little bit of fuss that it takes. This soft serve is its own thing – delightfully quick and easy and with little fuss to speak of, especially if you already have the coconut ice cubes ready to go. The rhubarb component is a breeze to put together as well. You just stew the rhubarb with maple syrup until jammy, spread it out onto some parchment paper in a thin layer, and let it freeze before blending it with the frozen coconut milk. All the freezing can be done the night before or in the morning/­­afternoon to have it ready for dessert time in the evening. It’s all perfectly lazy :) There’s so much you can do as far as the flavorings go with this sort of technique, but this particular combination is so so lovely. The slight sourness of the rhubarb is softened by the fattiness of the coconut milk, and the kiss of maple syrup rounds everything out into a mind-blowing treat. And the color! Visual color therapy right there. There are some great links below, have a nice Sunday! Leo Babauta (of Zen Habits) on the Rich Roll Podcast 43 Self-Care Practices for the Highly Sensitive Person – we both happen to be highly sensitive people, so Renee’s post really resonated with us. So many great tips there. The Other Mr. President (This American Life) – what it’s really like to live in Putin’s Russia. While I feel like Russians are constantly misrepresented in the American media, this was a refreshingly multifaceted view at the complexity of our home country. #Vanlife – ‘what began as an attempt at a simpler life quickly became a life-style brand’ Seeded Gluten Free Sourdough Bread – thinking about resurrecting my sourdough baking habit, can’t wait to try out this gluten-free recipe. Green Kitchen at Home – excited for this book, loved the book trailer too. Quick Rhubarb Soft Serve   Print Serves: 4 Ingredients 1 13.5 oz can full fat coconut milk ¼ cup + 2 tablespoons maple syrup, divided about 3 cups chopped rhubarb (1 pieces) splash of vanilla extract poppy seeds - for garnish (optional) Instructions In a blender, combine the coconut milk with 2 tablespoons maple syrup. Pour the coconut milk into an ice cube tray and freeze for a few hours or overnight. In a medium saucepan, combine the rhubarb with ¼ cup maple syrup and a splash of vanilla extract. Bring to a boil over medium hight heat, then lower the heat and simmer for 7-10 minutes, until rhubarb is soft and jammy. Spread the stewed rhubarb on a parchment paper-covered baking sheet in a thin layer and place in the freezer for a few hours or overnight, until completely frozen. Put the coconut ice cubes in the blender and blend on high until just broken down. Remove the frozen rhubarb from the freezer, peel away the baking sheet and break the rhubarb into manageable pieces, then put in the blender with the coconut milk. Blend everything on high to achieve a soft serve consistency. You might have to stop and scrape the walls of the blender periodically, or if you have a Vitamix, the tamper is really helpful here. Enjoy right away, garnished with poppy seeds, if using. If you have leftovers, they will freeze into a solid block in the freezer because this ice cream hasnt been properly aerated. My suggestion is to freeze the leftovers in an ice cube tray and re-blend into soft serve once ready to eat again. Enjoy! 3.5.3226 You might also like... Simple Spicy Strawberry Gazpacho Beet Tahini Snack Bars Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash .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 Quick Rhubarb Soft Serve appeared first on Golubka Kitchen.

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower

December 11 2016 Golubka Kitchen 

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Since winter in the northern hemisphere is most definitely in full swing, we thought it was time for another quick, creamy winter soup recipe that’s nourishing and warming to the core. This one’s got a balance of grounding winter roots like celeriac and parsnip with some brighter, crisper veggies like spinach and fennel, finished off with a kiss of lemon. The roasted cauliflower pieces that stud each bowl are cooked in a special, sweet and spicy dressing that helps create those caramelized edges we are all so fond of. Eating this soup during this time of year just feels right – it’s incredibly cozy and feeds both body and soul. This soup is stunning enough in looks to serve as a starter to a festive meal, so we encourage you to get radical and serve green soup at your holiday party :) There are some weekend links after the jump, have a cozy Sunday. Natalie Weinberger interviewed on Sight Unseen – one of our favorite ceramicists Botanica – a soon to be, vegetable forward restaurant in LA + a lovely online journal with some amazing recipes like Spiced Spaghetti Squash Pancakes, Whole Roasted Cauliflower, Banana Buckwheat Poppyseed Bread The Founders of CAP Beauty interviewed by Ashley Neese – and if you haven’t heard of CAP Beauty, check it out, it’s an amazingly well-curated one stop shop for natural beauty products Pirelli Calendar 2017 Goes Makeup-Free McKel Hill of Nutrition Stripped interviewed on Chris Ducker’s podcast Pulp Pantry – a snack company that utilizes pulp from making juice, which normally gets discarded, to make granola, veggie crisps and more – such a smart idea! GIFs by NASA Gourmet Print Shop – Sarah Britton of My New Roots is now selling some of her beautiful food photographs for making prints Winter Root and Fennel Soup with Greens and Caramelized Cauliflower   Print Serves: 4-6 Ingredients for the cauliflower 2 tablespoons neutral coconut oil - melted ½ tablespoon Dijon mustard ½ tablespoon maple syrup ½ tablespoon tamari ½ teaspoon sriracha 1 medium cauliflower head - cut into florets for the soup 1 tablespoon neutral coconut oil 2 teaspoons whole coriander seeds or 1 teaspoon ground coriander 1 large yellow onion - chopped sea salt - to taste 2 small or 1 medium to large celery root - peeled and roughly chopped 1 medium parsnip - peeled and roughly chopped 1 medium to large fennel bulb - roughly chopped, green fronds reserved 3½ - 4 cups purified water 2-3 bay leaves (optional) few large handfuls arugula or spinach leaves freshly ground black pepper - to taste ½ lemon - juice Instructions to roast the cauliflower Preheat oven to 400° F (200° C). Combine coconut oil, mustard, maple syrup, tamari and sriracha in a medium bowl and whisk until smooth. Place cauliflower florets onto a parchment paper-covered baking tray, drizzle with the dressing and toss to coat evenly. Roast for 30 minutes or until soft and caramelized at the edges, stirring at halftime. to make soup While the cauliflower is roasting, warm coconut oil in a medium soup pot over medium heat. Add coriander and toast for 1-2 minutes, until fragrant. Add onion and a pinch of salt and let onion sweat for a few minutes. Lower the heat to medium low and sauté for 20-30 minutes, stirring frequently, until onion is soft and caramelized. Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat. Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout. Remove and discard bay leaves. Combine soup with half of the roasted cauliflower, arugula/­­spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth. You may need to do this in batches, depending on the size of your blender. Use caution when blending hot liquids. Transfer the pureed soup back into the pot, squeeze the lemon juice and mix it in. Taste for salt and pepper and adjust if needed. Distribute between bowls and serve warm, garnished with the rest of the roasted cauliflower florets and fennel fronds. 3.5.3208 You might also like... Taco Collard Green Rolls Barley Tomato Salad Summer Greek Salad Yerba Mate Infused Sunchoke Soup .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 Winter Root and Fennel Soup with Greens and Caramelized Cauliflower appeared first on Golubka Kitchen.

Vegan Almond Poppy Seed Cake. Gluten free Cake

September 16 2016 Vegan Richa 

Vegan Almond Poppy Seed Cake. Gluten free CakeVegan Almond Poppy Seed Cake. Gluten free Cake. Spongy Moist Cake with no Gum. Use as Sponge Cake without poppy seeds. Gluten-free Grain-free Oil-free Recipe. Pin this for later.  I have been trying to make a simple soft spongy cake that is gluten-free and vegan and works well in terms of texture and flavor. After trying some gluten-free blends on the market, making my own blends and such, I finally narrowed it to what I like the cake. The moisture and flavor from Almonds.  I made similar cakes with a combination flours with almond flour, oat and rice flours and that works out well too. The flavor though isn’t neutral enough for me. Also, that cake worked incredible well when it was steamed but was not as moist when baked, tough it works really well with a frosting to add some moisture back. When I saw Brandi’s only almond flour cake using aquafaba, I had bookmarked it to try it. Since I am not a fan of good amounts of applesauce or maple (also because I never have applesauce around when I need it), I played around making many versions. I have made variations of this cake, sometimes with some additional rice/­­oat flours, different wet ingredients and it comes out beautifully every which way. That is how I bake while testing, just putting things in the bowl and going by texture of the batter for simple and predictable recipes.   The Poppy seeds and almond extract add a phenomenal flavor. This recipe makes a 6 inch pan. I tend to make smaller sizes for gluten-free vegan baked goods. Things get moody quickly and smaller sizes just reduce the chances of getting gummy flats or stony hard pucks. If you bake gf vegan, you know what I am talking about :). Use an icing of choice, which isn’t really needed with the amazing flavor of this almond poppy seed cake.  Continue reading: Vegan Almond Poppy Seed Cake. Gluten free CakeThe post Vegan Almond Poppy Seed Cake. Gluten free Cake appeared first on Vegan Richa.

Poppy Seed Crumb Cake with Berries

September 3 2016 seitan is my motor 

I am pretty sure you are going to kill me. Because my blog is silent for almost two weeks and then another poppy seed cake recipe? Well, yes. Because poppy seed cakes are the best thing ever and there can never be too many. Never. (Did you know that 100 g of poppy seeds containRead more The post Poppy Seed Crumb Cake with Berries appeared first on seitan is my motor.

POPPY SEED COCONUT PANCAKES W/ COCONUT YOGURT

October 27 2015 That's Food Darling 

POPPY SEED COCONUT PANCAKES W/ COCONUT YOGURT I made these poppy seed coconut pancakes rather spontaneously for a friend and I a little while ago. This combination is a total win. The poppy seeds bring along that desired crunch, the coconut flour that subtle sweetness, and the lemon zest that never-ending brightness. This simple oat-based pancake mixture has been my favorite for breakfast recently. The batter is made in a wink and you don't have to spend much time in the kitchen. That's the reason why this recipe isn't only a superb weekend breakfast but also pretty suitable for busy weekday mornings. I'm having a crush on everything including lemons recently. A splash of lemon juice here, a little bit of lemon zest there - lemon is a stellar ingredient, isn't it? All porcelain is designed and handcrafted by Copenhagen based ceramist Anne Black. The blueish plates come from the kyst collection. Kyst is danish for coastline and this table ware collection is all inspired by the Danish shore: thy sky, the sea, the horizont. I love this bright porcelain for its elegant and timeless design, created for everyday use. POPPY SEED COCONUT PANCAKES W/­­ COCONUT YOGURT    |makes 10-12 pancakes|   I love these coconut pancakes so much, they've replaced the originals in my kitchen lately. I you haven't coconut flour at home go for grated coconut or simply use almond meal instead. INGREDIENTS  45 g coconut flour 35 g oat flakes 1/­­2 tsp. baking soda   2-3 tsp. poppy seeds zest of half a lemon 1/­­4 tsp. of each ground cardamom and vanilla   a pinch of sea salt 2 organic free-range eggs 150 ml rice milk or coconut milk 1 tbsp. maple syrup   coconut oil for frying for serving coconut yogurt or organic full-fat yogurt bee pollen fresh fruits, such as papaya, pineapple or mango maple syrup INSTRUCTIONS  Place coconut flour, oats, baking soda, poppy seeds, lemon zest, cardamom, vanilla, sea salt, eggs, milk, and maple syrup into a longish jar, and blend with an immersion blender until both fluffy and  smooth . Set aside for 5 minutes to thicken.  Heat a good dollop of coconut oil in a non-stick skillet over medium-low heat. Add batter (a heaped tablespoon for each pancake, try to make 3 at once) and cook for about 2-3 minutes on first side, check the underside and flip when golden brown. Cook for 1-2 minutes on the other side until golden brown underneath, then remove and set cooked pancakes on a warming plate.  Continue cooking pancakes in batches until all of the batter has been used ( you should end up with about 10-12 pancakes) , adding more coconut oil for frying as needed.   Serve the pancakes with yogurt, bee pollen and fresh fruits, and smothered in more maple syrup.  Enjoy!

Birkeskage {Danish Poppy Seed Cake}

September 10 2015 seitan is my motor 

Birkeskage {Danish Poppy Seed Cake}Thank you, Vegan Month of Food, for giving me the opportunity to put another recipe with poppy seeds on my blog! Poppy seeds are blue and that is today’s Vegan MoFo promt. And I cannot tell you how much I love poppy seeds. I love them so much that I’ll scoff at those lemon poppy seed muffins you probably like, because they don’t contain more than homeopathic doses of my favourite seeds. I am going for 100 % poppy seeds instead! This recipe is from a Danish baking book I bought while visiting Copenhagen (maybe two years ago?). The book was bigger and heavier than a luxury edition of the bible. That and the pretty pictures lured me into buying it. Bagebog by Claus Meyer has a lot of interesting recipes, and while some of them might be considered as Danish or at least Scandinavian, most seem to be international. So I am not sure about the authenticity of this birkeskage. Something similar might be served to you in many Eastern European countries, and even in German bakeries you can find Mohnkuchen varieties. I am still calling it Danish because it’s from a Danish book written in Danish! Smart, hm? The original recipe called for 4 eggs but those were easily replaced by both soy yoghurt and aquafaba. I made some more alterations, so that new recipe doesn’t have very much to do with the original version anymore. I have never tasted the original, obviously. But my version is a wonderfully moist and aromatic poppy seed cake with a delicate shortbread crust. Print Birgeskage {Danish Poppy Seed Cake} IngredientsFor the crust 80 g (1/­­4 cup plus 2 tablespoons) refined coconut oil (softened) 2 tablespoons sugar 150 g (1 1/­­4 cups) all-purpose flour For the topping 80 g (1/­­4 cup plus 2 tablespoons) refined coconut oil, softened 175 g (3/­­4 cup plus 2 tablespoons) sugar, divided 120 g (1/­­2 cup) sweetened soy yoghurt 180 g (1 1/­­4 cup) ground poppy seeds (Grind them in a small coffee mill. Make sure the mill is suitable for grinding oily seeds.) 45 g (1/­­4 cup) semolina 60 ml (1/­­4 cup) chickpea brine from a can juice from half a small lime InstructionsPreheat the oven to 180°C (350°F). Grease a rectangular pan (18 x 28 cm or 7 x 11 inch) and set aside. To make the crust, beat coconut oil and sugar until light and fluffy. Add sugar and mix until a crumbly dough forms. Make sure the fat is incorporated completely. Press the dough into the pan and place in the fridge. To make the topping, beat the coconut oil and 125 g sugar (1/­­2 cup plus 2 tablespoons) until fluffy. Add yoghurt, poppy seeds, and semolina and beat until smooth. Combine chickpea brine, remaining 50 g (1/­­4 cup) sugar, and lime juice in a second bowl. Beat until stiff peaks form. (I use a handheld blender. It takes about 5 minutes with this one, but beating time can be longer or shorter.) Fold the chickpea brine mixture into the poppy seed mixture until everything is smooth. Remove the pan from the fridge and pour topping over the crust. Smooth down the topping and bake for 45 minutes. Remove from oven and let cool completely before serving. This cake tastes best straight from the fridge where you can store it for several days. NotesAdapted from a recipe in Claus Meyers Bagebog. (Birkeskage, p. 246.) Lindhardt og Rindhof 2012 (K?benhavn). 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­birkeskage-danish-poppy-seed-cake/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com By the way, I did not skip yesterday’s promt “most retro recipe”. I made something and posted it on Instagram! I chose westfaelische Quarkspeise, which is a dessert made with German (or westfalian) Pumpernickel. Pumpernickel is a popular bread in the North of Germany. Most traditional versions are flourless and very different from what you might be used to in Northern America. It’s made with sourdough starter and whole rye berries or cracked rye, salt and water. That’s it. No molasses or sugar. It’s baked at a very low temperature for a very long time (around 24 hours). That way all the sugar present in the wheat berries caramelises and gives this rye bread the dark brown colour and a slightly sweet taste. Pumpernickel has a very unique texture that is chewy and al dente and still it melts in your mouth. Using the bread for desserts is super retro to me. These days it cannot compete with chia seeds, goji berries, or quinoa. Westfälische quarkspeise is a layered dessert made with toasted pumpernickel crumbs, chocolate shavings, quark (a cream cheese like curd cheese), and canned cherries. I used an online recipe and cheated big time when it came to the quark. But my version with whipped soy cream was just as good and since I also added some Kirschwasser, it was almost like a quick Black Forest dessert, especially since the pumpernickel goes just as well with cherries as chocolate!    

Top Indian Chef Debuts Meatless Monday Menu

May 18 2015 Meatless Monday 

Top Indian Chef Debuts Meatless Monday Menu Chef Hermant Mathur is well known in New York for guiding high-end Indian restaurants to rave reviews and Michelin stars. GQ magazine recently referred to him as one of the tip five Indian chefs in America. Now hes taken on a new challenge: opening a series of mostly casual Indian restaurants that each focus on the cuisine of a different region of India. With a twinkle in his eye, he tells us that he wants Americans to know theres much more to Indian food than just chicken tika masala. Several of the restaurants are in the Murray Hill neighborhood, known as Curry Hill because of the predominance of Indian eateries. Chef Mathur is introducing Meatless Monday menus in two of them: Haldi and Chola. Haldi celebrates the cuisine of Eastern India, specifically the city of Kolkata, formerly Calcutta. From the palace to the street cart, a culinary tour of Indias cultural capital, is how the menu describes it. Chef Mathur explained that there are three communities who influence Kolkata cuisine, and Haldis menu includes dishes from each group: Jewish, Bengali, and Marwari, with the latter being the more vegetarian-focused of the three. There are a variety of vegetarian dishes on the menu, said Chef Mathur, and theyre flavored mostly with mustards.   Many leafy vegetables, potatoes seasoned with poppy seeds. My favorite vegetable Im making here is okra, julienned and fried so its similar to French Fries. While fish and shrimp are staples in this region Chef Mathur pointed out many ways to get plenty of protein from vegetarian dishes, with ingredients like lentils, chickpeas, peanuts, and the homemade cheese they feature at Haldi and Chola. When asked about how to get Americans to eat and enjoy more vegetables, he said rather than just sautee them and adding salt & pepper we should use mustards, chutneys, and other ways to add more flavors. His Begun Bhaja (eggplant and tomato chutney) is an excellent example. India is very famous for vegetarian food and if you havent eaten food from this Eastern region it is very tasty. Near Haldi are several other restaurants where Chef Mathur is at the helm and they each focus on a different region: Kokum features kerala cuisine; Dhabha serves Punjabi-style food; and Chote Nawab showcases Hyderabadi cuisine. Chola is his other restaurant that will feature a Meatless Monday menu, and its where North meets South. Vegetarian dishes are particularly popular in the south, which is also famous for its spices as well as coconuts and fish. In addition to being an amazing chef, Mathur is also a delightful person who you can see takes great pleasure in introducing people to foods and flavors they havent tried before. In that way hes a perfect match with Meatless Monday. If youre in New York dont miss the chance to sample his Meatless Monday menu at Haldi or Chola. For those who live too far away for that, he has graciously shared two of his recipes: Soybean, Spinach and Lentil Croquettes with Tomato Salsa Cauliflower Parantha with Cucumber Raita The post Top Indian Chef Debuts Meatless Monday Menu appeared first on Meatless Monday.

Simple Buckwheat Fries & Einkorn Pancakes

January 21 2015 seitan is my motor 

Simple Buckwheat Fries & Einkorn Pancakes Some more thoughts on the topic of inspiration: I think I do get a lot of it from cookbooks. But its not the recipes that inspire me, its the ingredients. I realised this when I started to test for the awesome new cookbook project by Tami Noyes and Celine Steen. The Great Vegan Whole Grains Cooking Book will be available in 2016 and its going to be full of unique and inspiring grain recipes. Cooking recipes for this book brought me back to a phase where I used to have all kinds of grains stuffed into my pantry. That was when I bought a grain mill and made my own bread. The grain mill gave me a lot of flexibilty when it came to baking. I made whole flours not only from wheat, rye, or spelt but also from farro, oats, buckwheat, einkorn and kamut. But having all those grains around also inspired me to use them in their whole form for everyday meals. Then I stopped baking bread because I let my starter die a couple of times. I used up all the grains and went back to eating expensive and far travelled quinoa instead of cheap and local buckwheat or einkorn. Testing recipes for Celine and Tami has been very inspiring. I restocked my pantry with whole grains and have been using them a lot not only for test recipes. I use different flours for baking again, especially for those pancakes pictured above, which a certain person in our household demands several times a week.These were made with homemade einkorn flour. The recipe will be at the end of this post. If you dont have farro flour, you can use another whole grain flour such as wheat or spelt. Pancakes are very hard to mess up and great for experimentation! I also remembered how much I love oat flour! It can be a bit difficult to grind because it is so soft. But that is also an advantage because you can make it from oats using your food processor.  These cookies are adapted from the Chocolate Almond Bake or No-Bake Cookies from 500 Vegan Recipes.  The original recipe calls for only a handful of ingredients and is super easy to make. I had no chocolate on hand I used 1/­­4 cup of oil instead and it worked like a charm. Pancakes are not the only food F is obsessed with lately. She also likes to make pizza. I know I need to stop bragging about my child here, but I think its pretty great that a three year old makes her own pizza. We knead the dough together and then she gets a piece to roll out and top. She can do that with no help at all. I like that shes so interested in cooking and making her own meals. We do not demonise frozen foods or convenience products but I still think that shell have a lot of alternatives to frozen pizza once she has to cook for herself. I think that no matter what, knowing how to cook is a great skill to have and I am glad F is starting so early with this. It also teaches her that every family member is responsible for food preparation and she can be part of it, too. Last weekend we were home alone and F decided we should make another pizza. When we were mixing the dough from freshly ground spelt kernels I realised that we had made way to much! I guess I got carried away a bit. It didnt matter though because leftover pizza dough makes great bread. We made mini spelt breads tossed in poppy and sesame seeds and that way we were set both for dinner and our next breakfast. If you experiment and improvise a lot, you can sometimes find great new cooking techniques for foods you are not so wild about. For example, I was never a big fan of buckwheat. Many people like to eat it raw (for breakfast cereals) or cooked but I could never deal with its consistensy. Buckwheat doesnt seem to absorb much liquid. If you mix it with water, it will get a texture similar to soaked flax and chia. And I am not a fan of slimey foods. So since all that didnt work for me, I ground the raw buckwheat into a flour and tried to use it in baked goods. Its is pretty popular with gluten-free folks and I thought I should give it another chance. But when I made my first waffles with buckwheat flour I realised that I had to combine it with many other ingredients to make its much to prominent earthy flavour go away. So after a bit of experimentation I went for a gluten-free flour mix instead, including buckwheat and other flours. The waffles I made based on that mixture were actually pretty good! But I still think that buckwheat flour is a much better ingredient for breads or other savoury baked goods than it is for sweet waffles or pancakes. And I still dont like it cooked except for one recipe, which I really love. One time when I wanted polenta fries but was out of polenta, I cooked some buckwheat instead, processed it, and placed it in a baking dish. Once it was cooled it was very easy to slice and had exactly the consistency of cooked and cooled polenta. And it also tasted fantastic, especially when mixed with garlic. So after all that ranting here is a recipe for simple buckwheat fries that made me, the buckwheat hater, turn into a buckwheat fan. The fries are really easy to make and you can both fry and bake them. You can also store the prepared and processed buckwheat in the fridge and fry it whenever you want. The sticks make a wonderful snack but are a fantastic side dish, too. I like to combine them with stir fried bok choi and chickpeas. Oh, and dont forget the hot sauce. Simple Buckwheat Fries 100 g (3.5 oz) buckwheat 240 ml (1 cup) water or broth 2 cloves garlic salt and pepper to taste oil for frying or baking Combine buckwheat and water Cooked buckwheat cook for 10 minutes or until the water is absorbed and the buckwheat is soft. Also check your package for specific directions on cooking buckwheat. Immediately place the hot grain in a food processor with garlic and salt and process until most of the buckwheat is finely ground. Transfer to a greased baking dish about the size of a loaf pan (Of course you can also use a greased loaf pan!) and use a spaltual to press the batter down evenly. Let cool completely. Once cooled, cut into 1-2 cm (1/­­2-1 inch) thick strips. Heat a pan and brush with oil. Fry the sticks on all sides until crispy. Add more oil if necessary. If you want to bake these, brush them with oil and bake until crispy.   Einkorn Oat Pancakes 120 g  (1 cup) einkorn flour (use spelt or whole wheat as a substitute) 30 g (1/­­4 cup) oats 1 teaspoon baking powder 1/­­4 teaspoon salt 240 ml (1 cup) water or soy milk 60 g (1/­­4 cup) apple sauce 2 tablespoons agave nectar oil for frying Combine all pancake ingredients in a bowl and mix well. Let sit for 10 minutes. Heat a pan over medium heat and add oil. Pour about 2-3 tablespoons of batter into the pan and fry until golden brown. Flip and cook the other side. Einkorn flour browns very fast so check often and dont burn the pancakes. Serve with jam or sugar.   Simple Buckwheat Fries & Einkorn Pancakes is a post from: seitan is my motor

Buchty

October 21 2014 Vegan Dad 

Buchty If you are familiar at all with these traditional Czech sweet buns you will note right off the bat that mine do not have any kind of filling. But, since buchty translates as buns I think the name is still appropriate.  I simply find it too finicky to try to seal jam or poppyseed filing inside the dough. I also think you get a better rise, bake, and crumb without a filling.  So do what you want with this recipe. I like to cut the buns in half, toast them, and slather them with strawberry jam for breakfast. INGREDIENTS - 17 oz white bread flour - 1 tsp salt - 1/­­4 cup sugar - 3.5 oz vegan butter, divided (or vegetable shortening) - 8 oz lukewarm non-dairy milk - 4 oz mashed potatoes (i.e. boiled whole in skins, skinned, then mashed) - 1 tbsp instant yeast METHOD 1. Whisk together 10 oz of the flour, salt, and sugar in a mixing bowl. 2. Add the melted butter to the warm milk.  Add the mashed potatoes and blend until smooth (I use an immersion blender in a large 4 cup measuring cup).  The mixture will be thick.  Whisk in yeast and let sit for 5 mins. 3. Add milk mixture to the flour and beat until smooth (batter attachment on a stand mixer works well). 4. Cover and let sit for an hour in a warm place. 5. Add the remaining 7 oz of flour and work into a soft, smooth dough.  It should be tacky, but not sticky.  Add more flour or milk as needed.  Shape into a ball and place in an oiled bowl, turning to coat. Cover and let rise in a warm place until doubled. 6. Line the bottom of a 10x10 baking pan with parchment paper. 7. Melt the remaining 1.5 oz of vegan butter 8. Divide the dough into 16 equal pieces and shape into balls. Roll each ball in the butter to coat and place in the pan in four rows of four. 9. Cover and let rise in a warm place until almost doubled. Meanwhile, preheat oven to 375 degrees. 10. Bake for 22-25 mins, until a dark golden brown. 11. Remove from the pan to a cooling rack.  Dust with icing sugar before serving if desired.

Spiced and Seeded Multigrain Loaf & A Giveaway

September 15 2016 Golubka Kitchen 

Spiced and Seeded Multigrain Loaf & A GiveawayBefore I tell you about this bread, I want to mention that we are hosting an amazing giveaway for one KoMo grain mill this week, so be sure to read on for the details – it’s a beauty! I have a friend who inspires me to no end (hi Ira!). When she comes over, we sit at my kitchen table for hours, exchanging stories and drinking way too many cups of tea. My husband is always amazed – what can we possibly be discussing for that long? Ira formally studied Ayurveda and has an amazing wealth of knowledge when it comes to a good wellness routine, so there’s one answer to his question. We can go on and on about things like oil pulling, abhyanga, herbs, Tibetan rites, and food, always food. She is one of those cooks who is just naturally really good at it. As in, every one of her ‘recipes’ sounds as if she threw a bunch of things together, always eyeing and never measuring, but the result is devastatingly delicious every time. The idea for this bread comes from this magician of a friend, who prepares something similar weekly. It falls into the category of soda breads, which is a lower maintenance breed of bread that rises with the help of baking soda instead of yeast. The approach here was to make a ‘complete’ loaf of bread, full of freshly ground flours, grains, seeds, nuts, and aromatic spices. It’s not a traditional loaf, being more dense, nutritious and filling than your basic sourdough – one slice goes a long way. I feel okay about making a simple sandwich with it for my eight year old’s school lunch, knowing that she will stay full throughout classes and an after school activity after eating it. It’s special and it’s powerful. Make it, and you will have a dependable accompaniment to any one of your meals throughout the week. This week, we are hosting one of the most exciting giveaways we’ve ever done. It’s for one KoMo grain mill from Pleasant Hill Grain – a beautiful, electric stone-grinding appliance for dry grains and beans, which I used/­­talked about in last week’s recipe. I utilized it to grind the wheat and rye for this bread, and baking with the super-fresh flours it produced was such a pleasure. I talked in depth about the benefits of stone grinding in my previous post, but basically, stone grinding preserves all of the grain’s nutrition and produces the most delicious flour. The mill itself is almost a museum-worthy object, skillfully crafted in Austria. I truly can’t wait for one of you to get a hold of this beauty. To enter the giveaway, Pleasant Hill Grain asks that you like their Facebook page, visit their website and leave a comment here with the product(s) you like from their offering – they will appreciate your feedback. The giveaway is for U.S. 48 Contiguous States only and open until 9/­­22/­­16. Good luck ;) Spiced and Seeded Multigrain Loaf   Print Serves: 1 loaf Ingredients 2 cups sprouted/­­whole spelt flour 1/­­2 cup rye flour 1/­­4 cup corn grits/­­polenta 1/­­4 cup steel cut oats ½ cup mixed chopped nuts and seeds (ex: walnuts, pecans, hazelnuts, sunflower, pumpkin, sesame, chia and poppy seeds), plus more for garnish 1/­­4 cup coconut sugar 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon coriander seeds - freshly ground 1 tablespoon cumin seeds - freshly ground 5 cardamom pods - freshly ground 1/­­2 teaspoon cinnamon ¼ cup millet - soaked overnight 1 1/­­3 cups plain kefir or yogurt neutral coconut oil or other vegetable oil for oiling the baking surface Instructions Preheat oven to 400° F (200° C). Combine spelt and rye flours, corn grits, steel cut oats, nuts and seeds, sugar, salt, baking soda and spices in a large bowl. Drain and rinse millet and set aside. Make a well in the center of the flour mix and pour kefir/­­yogurt in, then add the millet. Mix by gradually incorporating flour into the kefir in a circular motion. You should end up with a very soft dough thats not too sticky. Turn the dough onto a well-floured working surface and gently roll into the flour. Shape into a round loaf. Place the loaf onto a well-oiled baking surface - a cast-iron pan or tray. Alternatively, put the dough into a well-oiled or lined loaf pan. Slice the top surface of the bread a couple times and sprinkle with nuts and seeds of choice. Bake for 40-45 minutes, until the crust is golden. The base of the bread should sound hollow when you tap on it. Notes If you dont have rye flour, use 2 1/­­2 cups sprouted/­­whole spelt flour. 3.5.3208 You might also like... Raw Summer Snack Basket Sprouted Sourdough Bread for Fermentation Week Raw Onion Bread Rum and Raisin Bundt with Orange Miso Glaze & A New Cookbook! .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 Spiced and Seeded Multigrain Loaf & A Giveaway appeared first on Golubka Kitchen.

Mohnkringel {poppy seed kringel}

April 18 2016 seitan is my motor 

Mohnkringel {poppy seed kringel} These are my invention. Mohnkringel don’t exist, I think. Well, okay. The post Mohnkringel {poppy seed kringel} appeared first on seitan is my motor.

Fresh n’ Lean Meal Delivery Service: A Review

September 24 2015 VegKitchen 

Fresh n’ Lean Meal Delivery Service: A ReviewMost people come to VegKitchen to grab a recipe or two to make at home, and we try to make it as easy to do just that. Presumably, VegKitchen readers love to cook, while others just plain dont like to (though they come to the site for tips on living more healthfully). In this same household, Ive manage to raise kids of both varieties. My son is an excellent cook; my daughter doesnt own a single pan. She not only cant be bothered, she also struggles with a poor appetite. So when Fresh n Lean, a fresh organic meal delivery service asked if Id review their product on behalf of VegKitchen, I jumped at the chance to have my daughter test their meals out, as she seems like their target demographic. They delivered a sample array of five dinners and two breakfasts to her doorstep, and at the same time, I received three dinners and two breakfasts to try. Here are some facts about Fresh n Lean meal plans to consider: - The meals are made of fresh, organic, and plant-based ingredients, shipped in a chilled insulated box. - Average meal cost is about $9 (their weekly meal plan breaks down to $27.99 per day) - Packaging materials are recyclable. - Meal plans are filling and nutrient-rich. - You can select a weekly meal plan or order a la carte. When considering what this meal delivery service offers, learn as much as possible by reading Fresh n Leans FAQ page. If youre intrigued and would like to try the plan, Fresh n Lean is offering a 15% discount to VegKitchen readers. Simply add the coupon code VEGKITCHEN to your order (this includes free shipping. Here are our observations: Alice enjoyed her meals, which seemed just right for her modest appetite. The dinners she received included: Artichoke Spanish Rice, Middle Eastern Spiced Lentils & Dino Kale; Summer Cannellini Bean Pasta, and others. Breakfasts were Raspberry Poppy Seed Muffin, and Tropical Coconut Chia. Since shes not one to wax poetic about food, she reported feeling satisfied and satiated with these meals, and liked the convenience of being able to microwave them in the containers they came (as well as eat out of them). You can also warm them on the stovetop or in the oven if you avoid microwaving. The meals I received included Eggplant Quinoa Curry, Coconut Squash & French Lentils, and Smoked Pinto Beans with Cumin Carrots. Breakfasts were Cinnamon Date Oatmeal and Hearty Granola. Here, in my opinion, were the pros and cons: PROS - I was impressed by how flavorful the offerings were. They needed no doctoring up, as premade meals often do. - The meals, based as they are on grains, legumes, and veggies, were quite filling considered the moderate calorie count. - The protein and fiber count of the individual entrees are impressive. For example, the Eggplant and Quinoa Curry at 376 calories, contains 23g protein and 10g fiber. - The breakfast offerings were very tasty. Im not an oatmeal person, but I did taste it before passing it along to my husband (who does like oatmeal) and was impressed. The Hearty Granola is terrific. We actually ate it as a dessert with raisins mixed in. CONS - The meals dont look very appealing in their containers, but they do present nicely once transferred to plates or bowls. - There dont seem to be any raw salads or much of any raw ingredients included. Being quite a salad girl myself, I would need to add a salad or some fruit to most any of these meals to make them complete, thus adding cost and prep. - The meals were very filling and just the right size for me, a petite woman. I worry that theyre not man-sized enough for a person with a heartier appetite, and wouldnt supply enough calories for a 6-foot tall guy who weighs 180 pounds, for example. The Smoked Pinto Beans with Cumin Carrots, for example, is only 300 calories, which is great for how filling it is, and perfect for someone who wants to maintain or lose weight, but it wouldnt be a sufficient dinner for that 6-footer. Ive had other meal delivery services send me samples and I just wasnt impressed enough to recommend or write about them. Fresh n Leans meals are the best Ive received. Theyre promising for those who dont have the time or inclination to shop, prep, and cook organic plant-based meals. With the few caveats above (need more raw fresh salads; light on calories), this is a promising service that would benefit a lot of time- and budget-pressed eaters; these meals seem like theyd be especially useful to single people. Thank you to Fresh n Lean for letting us sample their meals. And dont forget, if you want to try them, add the coupon code VEGKITCHEN to your order for a 15% discount. Disclaimer: Fresh n’ Lean provided product samples free of charge to VegKitchen. We were under no obligation to review them, and opinions expressed are our own.

Gluten Free Vegetable Buns + Amsterdam

August 24 2015 Green Kitchen Stories 

Gluten Free Vegetable Buns + Amsterdam As you can see from the photo above, we have been quite busy baking bread this weekend. These vegan and gluten free mini buns have been a family favourite for a while now. Some of you might remember seeing two photos (uno | due) on instagram at the start of the summer. These buns are perfectly tiny in size, very easy to prepare and contain no egg, butter or nuts nor any yeast or baking powder. Miracle bread, really. They don’t even need any kneading or leavening time. When baked right, they get a nice crust and a softly textured crumb without being gooey or dense. Since we always try to sneak in vegetables in every dish, we have done three different versions here: carrot & parsnip, spinach & banana and beet & date. And that is just the start, you can easily add whatever vegetables you have at home. We are not dedicated gluten free in our family, but this recipe is great as a lighter bread to mix up with rye bread, crisp bread and whatever else that makes it into our kitchen. The psyllium seed husks are very good for your gut, containing loads of fiber and the gluten free flours are also more easily digested than regular wheat flours. The buns have a touch of sweetness and are so great on a brunch or breakfast table with a slab of butter or some avocado slices. And they’re perfect in kids lunch boxes too. Even babies can enjoy them as there are no allergens in this recipe, just leave out the salt. A few notes about this recipe - Don’t skip the psyllium! Not only is it really good for your gut, but psyllium is also the magic glue that holds the bread together, making it soft and not crumbly at all. There are lots of gluten free recipes using xantham gum or chia seeds but we encourage you to stick with psyllium on this one. Depending on where you live, it can usually be found in larger supermarkets, health food stores or online. It is also a lot cheaper than chia seeds. - First time? If you’ve never baked or tasted gluten free bread before, don’t expect that it will taste exactly the same as when you use wheat flour. The texture is slightly different and so is the flavor. Not in a bad way, just a bit different. However, this recipe is truly one of the easiest and tastiest that we have tried. - Gooey? Sometimes the inside texture of the bun can end up a bit gooey. The most common reason for this is if you slice them open too early, you should always let the bread cool off a bit first so the inside will set properly. If they are still gooey, then either you have used too much liquid in the dough or the buns need longer baking time. If you have a baking thermometer you can stick it inside one of the buns, they should reach approx. 210°F /­­ 100°C when they are done inside. We have experienced that the baking time can vary between 35 minutes and up to 60 minutes, depending on the oven, the size of the buns and how many sheets you are baking at the same time. If your bread ends up gooey, a last minute solution is always to put the slices in the toaster :) Gluten Free Vegetable Buns Makes 12-14 buns The recipe is inspired by the gluten free buns in this book by Anette Harbech Olesen 3 tbsp psyllium seed husks 2 cups /­­ 1/­­2 liter lukewarm water or plant milk (plant milk is optional but gives the bread a slightly richer flavour) 150 g vegetables of choice, see note below 2 tbsp olive oil 1 tsp flaky sea salt 1 1/­­2 cup /­­ 150 g rolled oats, choose cert, gluten free if intolerant 1 1/­­4 cup /­­ 150 g buckwheat flour 1 1/­­4 cup /­­ 150 g rice flour Vegetable add-ins, choose one of these flavourings: EITHER 1 carrot + 1 parsnip, grated (150 g) OR 1 packed cup /­­ 70 g fresh spinach, chopped + 1 banana, peeled and mashed OR 1-2 beetroots, grated (130 g) + 6 dates, mashed and stones removed Topping 1/­­4 cup /­­ 30 g seeds of choice (sesame seeds, poppy seeds, chopped sunflower seeds or pumpkin seeds) Set the oven to 375°F /­­ 190°C. Mix psyllium and water in a large bowl, stir to combine and leave for 15 minutes to thicken. Then beat the psyllium gel vigorously with a hand whisk for a few minutes to get as much air as possible into the gel. Add vegetables, salt and oil and whisk for another minute or until all is combined. Fold in the oat and flours. You can use your hands to work the flours into the dough. Roll the dough into a log (it might be a bit sticky) and divide into 12 equal pieces. Use the palms of your hands to form them into small buns, dip your hands in warm water to avoid the dough to stick to them. Brush with olive oil, sprinkle some seeds on top and bake for about 45-60 minutes (depending on the size of the buns and oven), they are ready when the crust is golden and firm and the inside sounds hollow when you knock on the bread. If they have a soft crust, they need more time. Let cool before slicing them open. Enjoy with a slab of butter, nut butter or some avocado slices. Store in a bread jar or paper bag in room temperature. Or freeze, if you make larger batches. ******************** UPDATE: OMG, all tickets sold out in the first hour! We’re looking into adding an extra session. Send an email to promotie@gottmer.nl with the subject: “Green Kitchen waiting list and youll be the first to get more information if we add an extra event. Meanwhile, you can also enter the competition on Jamie Magazine website for a chance to win 1 of their 10 tickets.  Thank you for your enthusiasm! *** And while we are on the subject of brunch recipes. We are really happy to announce that we are coming to Amsterdam next month and will teach two brunch workshops at the beautiful SLA Zuidas. The first session is between 10-12 and the second session between 14-16. The events are arranged by our Dutch publisher Becht and they have set an amazing price to make sure that everyone can afford this - only 45EUR! We will talk about our approach to food and demonstrate six delicious new brunch recipes. There will be lots of tasting, handouts, Q&A time and information about the ingredients. We will also be selling and signing our books and take some time to chat with you. So, if you are in Amsterdam next month, we’d really love to meet you. Click here to get your tickets!

Cinnamon Buns with a Chestnut Swirl

April 5 2015 seitan is my motor 

Cinnamon Buns with a Chestnut SwirlFor me there is almost nothing better than a quiet Sunday morning with a cup of espresso and a yeast based treat. These things are magical and great pick me ups for morning grouches like me. Yeasted pastries and sweet breads are a cosy and comforting way to celebrate a holiday as well. In Germany they are an essential part of Easter. Here you can find all kinds of stuffed or plain yeast braids or bunny shaped rolls and even yeast based easter baskets with a boiled egg in the middle. For many people the soft and sweet dough is a perfect comfort food and for others yeasted baked goods are just much easier to make than a large cream or frosting based cake. Well, if you are one of those people who say that baking with yeast is complicated, get over it. It really just does take some practice and I promise you will get the hang of it. Just start. My first rolls looked and tasted like cobblestones and now look at this. In Germany cinnamon buns are not very common. We like to stuff our rolls and buns with poppy seeds, pudding, or nuts instead. This diversity and a couple of small tins of chestnut spread in our pantry made my mind wander to a chestnut and cinnamon filling for these little Easter treats. Since chestnut spread is mostly sugar, it does caramelise very nicely during baking and also makes for a wonderfully sticky filling. The most widely available chestnut spread is Faugier brand Cr?me de Marrons, which I used. (Okay, I bought it in France but I can get it at a department store in my town, too.) But you can also make your own, there are a couple of recipes online. For a simple alternative use a regular cinnamon bun filling  and leave out the chestnut spread. (Another idea is to substitute apple butter.) If you look at the preparation method for this recipe you will find that I have already included such a filling. So technically these could be called “double stuffed”. All this folding might look complicated to you, but it will improve the texture and make the buns a bit flakier. Of course you can skip that step and sprinkle the sugar and spice mixture right on top of the chestnut spread. Lots of variation possible here, so you can make the recipe work for you.     Print Cinnamon Buns with a Chestnut Swirl IngredientsFor the dough 250 g (2 cups) all-purpose flour 1 teaspoon instant yeast 50 g (1/­­4 cup) sugar 1/­­4 teaspoon salt 60 ml (1/­­4 cup) vegetable oil 150 ml (1/­­2 cup plus 2 tablespoons) luke warm water For the filling 2 tablespoons sugar 1 teaspoon cinnamon 1/­­2 teaspoon cardamom 200 g (7 oz) chestnut spread InstructionsTo make the dough combine flour, yeast, sugar, and salt in a bowl and mix well. Add oil and water. Knead dough well for about 5-7 minutes. Cover and let rest for 1 hour. Place on a lightly floured working surface and knead for one minute or so. Roll into a 40 x 30 cm (15.7 x 11.8 inches) rectangle. Combine sugar and spices and sprinkle on top of the dough. Fold the dough as if you wanted to fit it into an envelope: Fold the short side over so that you have a rectangle half the size but still the same shape. Then fold it over again to quarter the size. Roll the dough into a 40 x 30 cm (15.7 x 11.8 inches) rectangle again. Spread the chestnut spread on top and roll the dough into a log, starting with the long side. Grease a 12 tin muffin pan and preheat the oven to 180°C (350°F). (I used a square tin pan but a regular one with round indentions works just as well.) Cut the dough into 12 equally sized rolls and place them in the tins. Cover with a greased piece of plastic or with a damp kitchen towel and let rest for 30 minutes. Bake for 25 minutes. Remove from oven, let rest for five minutes, then remove from the pan and let cool completely before serving. (If they are still a touch warm that is okay, too.) NotesAll your ingredients should have room temperature. (The water should be luke warm.) Let your dough rise in a warm place. If your flat is cold, the dough might take longer to rise. (For your first rise, you can also put the dough in the oven. No temperature setting, just the light switched on. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­04/­­cinnamon-buns-with-a-chestnut-swirl/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com     Cinnamon Buns with a Chestnut Swirl is a post from: seitan is my motor

Sweet Dukkah Cigars

January 20 2015 Golubka Kitchen 

Sweet Dukkah Cigars Dukkah is an Egyptian spice mix traditionally made of various nuts, sesame seeds, herbs and spices like coriander and cumin. It is typically served alongside bread as a savory dip, but can also be sprinkled on many dishes to add texture and spice – think salads, roasted vegetables and pasta. Having tried and completely fallen in love with traditional, savory dukkah, I had an idea to make a sweet dukkah mix. Mine consisted of pistachios, hazelnuts, black sesame and poppy seeds, with plenty of bright spices like cardamom, coriander, cinnamon and nutmeg. To stick with a Middle Eastern theme, I rolled up the dukkah into spelt dough cigars. The ‘cigar’ or ‘sigara’ is a traditional Turkish pastry shape, usually made with filo dough, cheese and herbs. The great thing about dukkah is that you can add or substitute nuts, seeds and spices based on your preference and what’s on hand. For this particular mix, I suggest to keep sesame seeds and cardamom as a constant, building around them. The result will be a fragrant, chewy, slightly crunchy, and subtly sweet pastry. A topping of chocolate is optional, but adds that perfect touch for all the chocoholics out there. Sweet Dukkah Cigars makes 20 cigars for sweet dukkah 1/­­2 cup raw hazelnuts or walnuts 1/­­3 cup sesame seeds 2 tablespoons poppy seeds – optional 4 green cardamom pods – crushed in mortar and pestle, green shells removed 1/­­2 teaspoon coriander seeds – ground in mortar and pestle 2/­­3 cup raw, unsalted pistachio nuts 1 teaspoon cinnamon 1/­­2 teaspoon nutmeg 3 soft dates – pitted and chopped pinch of sea salt to make dukkah 1. Preheat oven to 350 F (180 C). Spread hazelnuts or walnuts onto a baking sheet and toast for 5 minutes. Add sesame and poppy seeds, if using, and continue to toast for another 5 minutes. Remove from the oven. 2. Toast cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Grind them in a mortar and pestle. 3. Add hazelnuts/­­walnuts and pistachios to a bowl of a food processor, pulse a few times. Add sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. for dough 1 1/­­2 cups sprouted or whole spelt flour 1 1/­­2 tablespoons melted coconut oil 2 tablespoons miso paste 2 tablespoons plus 1/­­2 cup very warm water to make dough 1. Put the flour into a medium mixing bowl, add oil and work it in. Make a well in the center. 2. Combine miso paste and 2 tablespoons water in a separate bowl and mix until smooth. Add the mixture into the flour well, followed by the rest of the water. 3. Start mixing with a fork, slowly incorporating flour into the liquid. Continue by kneading the dough with your hands until smooth. Cover with plastic wrap and let rest for 30 minutes. for cigars 4 tablespoons ghee or coconut oil plus more for brushing finished cigars 4 tablespoon honey about 1/­­4 cup chopped dark chocolate to assemble and bake cigars 1. Melt 4 tablespoons ghee or coconut oil with 4 tablespoons of honey on a double boiler, combine well and keep warm. 2. Divide the dough into 2 even parts, keep one of them wrapped in plastic. Flour your working surface. Form a rope from the first part and cut it into 10 equal pieces. Roll each piece into a very thin wrapper, keeping the surface floured. 3. Preheat oven to 375 F (190 C). Brush each wrapper with coconut oil/­­honey mixture and sprinkle with about 1 tablespoon of dukkah. Roll the cigar tightly, tucking the sides in as you go. Repeat with the second part of the dough. 4. Place cigars on a parchment paper covered baking sheet and brush with melted ghee or coconut oil. Bake for 20 minutes. Let cool. Melt chocolate on a double boiler and sprinkle the cigars with melted chocolate. Enjoy! Note: although these pastries are delicious right away, I found them improving in texture after resting for several hours or even overnight.

Rhubarb Upside-Down Yogurt Cake

July 18 2014 Green Kitchen Stories 

Rhubarb Upside-Down Yogurt Cake Sun is shining and birds are chirping from a tree outside our window. It might just be the ultimate day for a summer cake. We created this one for our youtube channel and never intended to post it here, but it was just too pretty not to. This is an upside-down yogurt and almond cake with rose shaped rhubarbs on top that are drizzled with a rhubarb and ginger syrup. The cake is gluten free and the addition of yogurt makes its consistency somewhat similar to a cheesecake. All in all it’s a gorgeous cake for summer gatherings. If you are not fond of rhubarbs or if they are out of season, you can try replacing them with other types of fruit. Plums, apples or even pineapple would work great. Check out the video below to see how it’s done. And if you don’t want to miss out on any of our videos, make sure to subscribe to our channel. In other news, we have just heard that an advance copy of our new book Green Kitchen Travels is on its way to us, so expect a sneak peek soon. We can hardly wait. Have a great weekend everyone! Rhubarb & Almond Upside-Down Yogurt Cake Serves 8 4-5 stalks (1 lb /­­ 450 g) fresh thin rhubarb 4 tbsp honey 2/­­3 cup water 1/­­2 inch /­­ 1 1/­­2 cm knob fresh ginger, grated 1 vanilla pod, seeds scraped 2 cups /­­ 500 ml /­­ 200 g almond flour 1/­­2 cup /­­ 125 ml /­­ 75 g buckwheat flour 1 tsp baking powder? 2-3 tbsp poppy seeds? 1/­­2 tsp sea salt? 100 g butter 1/­­2 cup /­­ 125 ml honey or maple syrup? 2 organic lemons, zest 3 eggs, separated 1 cup /­­ 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F /­­ 180°C. Trim the rhubarbs and cut into 2 inch /­­ 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly caramelized but still intact. Pick up the rhubarb pieces to cool off and save the syrup for later (you can strain the syrup if you prefer, we didn’t). If the syrup is too thin, you can let it reduce over heat for a few minutes more. If you want more syrup, you can add some extra water and honey and let it slowly cook for a few minutes more. Combine almond flour, buckwheat flour, baking powder, poppy seeds and sea salt in a small bowl and set aside. Place butter, honey and lemon zest in a medium size bowl and use an electric mixer to beat until creamy. Add egg yolks and continue to beat for another minute. Add the flour mixture and fold everything together. Clean the whisking blades and beat egg whites in a separate bowl until soft peaks form. Slowly fold the egg whites and the yogurt into the cake mixture. Put a baking sheet inside an 8 inch /­­ 22 cm spring form cake pan. Arrange the rhubarb in a tight rose shaped pattern on the bottom of the pan. It will look extra beautiful if you place them in color order - with the dark red pieces furthest out and the light green ones towards the center. Carefully cover the rhubarb with cake batter. Bake for about 50-60 minutes, or until dark and golden on the top and baked all way through. Remove from oven and let cool for at least 30 minutes before turning it upside-down on a serving platter and removing the sides. Drizzle the rhubarb syrup on top before serving.


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