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rice flour vegetarian recipes

Sesame Mochi

September 25 2018 Robin Robertson's Global Vegan Kitchen 

Sesame MochiThe Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. Sesame Mochi The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. - 1 1/­­4 cups glutinous rice flour (mochiko) ((see headnote)) - 1/­­3 cup sugar - Pinch salt - 1 1/­­4 cups almond milk - 1/­­3 cup sesame paste - 1/­­3 cup cooked white beans - 2 tablespoons confectioners sugar - 2 tablespoons toasted sesame seeds - Coconut flour or finely ground unsweetened coconut, for dusting - In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces. - In a food processor, combine the sesame paste, white beans, confectioners sugar, and sesame seeds and mix well. Set aside. - Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/­­2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling. - Pour about 1/­­2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Sesame Mochi appeared first on Robin Robertson.

Green Pancakes - Three Ways

May 10 2018 Green Kitchen Stories 

Green Pancakes - Three Ways We love green pancakes (aka spinach cr?pes) in our family and are constantly exploring more ways to incorporate them into various meals. We have got lots of examples and ideas in our cookbooks but here are three new favorites: 1. Add mustard, lentils, sliced tomato and cheese to you pancakes. Fold them up, bake them quickly until the cheese melts and serve with a fresh lentil and melon salad. 2. Fill them with sweet potato, spinach, feta, yogurt and zaatar. Then roll them up and slice them into picnic rolls. 3. Make a banana split pancake bowl with some whipped cream, yogurt, raspberries, nut butter and chocolate. We are sharing all of these recipes below. You can either make the pancakes from scratch or use fridge cold leftover pancakes for these recipes. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese. The recipe for the batter comes from our Green Kitchen at Home cookbook and we have included it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it). Gruyere, Mustard & Lentil Pancake Melt Serves 4 as a lunch This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance. 4 green pancakes (see recipe below) 8 slices gruyere cheese (or another cheese) 4 large teaspoons mustard 8 cherry tomatoes 200 g /­­ 1 cup cooked lentils (store bought are fine) 1 bag mixed lettuce 1 avocado 1 galia melon (or other melon) 10 cm /­­ 4 inches cucumber olive oil balsamic vinegar salt & pepper Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/­­400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side. Sweet Potato & Za’atar Pancake Picnic Rolls Makes 20 rolls You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast. Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist. 4 green pancakes (see recipe below) 1 large sweet potato cinnamon 1 tbsp lemon juice 1 cup full-fat Turkish yogurt 200 g feta cheese 2 handfuls spinach, chopped 1 cup cooked chickpeas 2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores) 2 tsp chili flakes (optional) Set the oven at 200°C/­­400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing. Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm /­­ 1/­­3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch /­­ 5 cm rolls. Sweet Pancake Banana Split Serves 4 4 green pancakes (see recipe below) 1 cup whipped cream 1 cup greek yogurt 4 bananas 1 cup raspberries 4 tbsp nut butter 4 tsp honey 30 g /­­ 1 oz dark chocolate 1 handful hemp seeds or slivered almonds Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves. Spinach Cr?pes (in our house they are know as Green Pancakes) Makes 10-14, depending on the size of your pan and thickness of your pancakes 5 eggs 150 g /­­ 1 cup rice flour (both light or wholegrain works, as does spelt flour) 500 ml /­­ 2 cups oat milk, or milk of choice a large handful spinach a small handful herbs (basil, mint or parsley) sea salt Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm /­­ 8 inch non-stick frying pan/­­skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml /­­ 1/­­3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first cr?pes). To store the cr?pes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.

Spring Picnic Bread

April 16 2018 Green Kitchen Stories 

Spring Picnic Bread Picnic season is finally upon us and we have been kicking it off with two new favorite things. The first one is a bike and the other is a bread. We have been dreaming of a Danish cargo bike for years and years, and last month we finally splurged on this one. It’s the perfect vehicle for us because we can fit all three kids in it with seatbelts and all. It’s ideal to bring home heavy grocery bags with. And it’s environmentally friendly. All practicalities aside, it is also so much fun to ride around with and we are roaming from playground to picnic spots without a hitch. Just packing a few blankets, a big smoothie, a rhubarb compote and this beauty of a bread. We created this recipe for all type of picnic situations. We wanted something spring-y and savory that tasted awesome and could manage a bumpy bike ride. It’s basically like a savory muffin that we bake in a sheet pan. It serves many, is easy to make, super moist and flavorful and you can make lots of variations on it (although I love the look of thinly shaved asparagus on top). Needless to say, this is also ideal for a brunch or or other weekend gatherings. Just like a foccacia, the bread acts as a base and you can play around with all kind of toppings. Here are a few variations: o Swap some of the potatoes in the bread with grated carrots, parsnip or swede. o A teaspoon of mustard in the batter adds some complexity to the flavor. o Any fresh herbs can be mixed into the batter. o Olives or capers could be good on top. Spinach could also be used instead of asparagus. o You can use a dairy free yogurt instead of buttermilk and leave out the feta cheese if you prefer it dairy free. o We havent tried a vegan version but replacing the eggs with chia eggs (1 egg = 1 tablespoons chia seed + 3 tablespoons water) has worked for us on similar recipes. Asparagus & Potato Picnic Bread Serves 12 Dry Ingredients 100 g /­­ 1 cup oat flour (or the same amount rolled oats, blitzed into flour in a food processor) 100 g /­­ 3/­­4 cup rice flour (or buckwheat flour or spelt flour) 1 1/­­2 tsp baking powder 1 tsp sea salt flakes Wet Ingredients 3 free-range eggs 125 ml /­­ 1/­­2 cup olive oil or coconut oil, at room temperature 125 ml /­­ 1/­­2 cup cultured buttermilk (or yogurt or plant-based yogurt) 1-2 spring onions 3-4 potatoes (2 cups /­­ 250 g grated) 1 handful fresh parsley, finely chopped 100 g feta cheese Topping 3 raw asparagus 1/­­3 cup pumpkin seeds 2 tsp quality olive oil 2 tsp honey a handful chive Preheat the oven to 180°C /­­ 350°F bake mode and grease a 30 x 22 cm /­­ 12 x 9 inch tray or line it with parchment paper. Add all the dry ingredients to a large mixing bowl and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients. Whisk eggs in a separate bowl, then add oil and buttermilk. Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the wet mixture along with the onion and parsley. Crumble in half of the feta cheese. Give it a good stir and then pour the wet mixture into the bowl with the flours. Use a wooden spoon or spatula to combine the batter and then pour it onto the tray. Use a peeler to shave the asparagus into thin ribbons and spread them out over the batter. Crumble the remaining feta cheese on top. Combine pumpkin seeds, oil and honey and sprinkle them on top as well, along with the chive. Bake for approximately 40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days. Great to bring on a picnic and serve with a tangy rhubarb compote or chutney. Enjoy!

Vegan Gluten free Christmas Cake – Fruit Cake

December 18 2017 Vegan Richa 

Vegan Gluten free Christmas Cake – Fruit CakeVegan Gluten free Christmas Cake Fruit Cake full of nuts, dried fruits, candied ginger. Soft, Flavorful and great for gifting. Vegan Soyfree Recipe.  I am not sure why fruit cakes have a bad rap. They used to be a treat we would wait for around Christmas. Soft, Sweet, full of fun stuff for us kids I guess. Maybe we just lucked out with a fabulous bakery. I make versions of my Spelt spiced fruit cake if not baking a load of cookies every year. This version is adapted from spelt flour version. I use almond flour and rice flour to keep it gluten-free. The cake keeps well refrigerated for a few weeks if you use liquor or a week with orange juice. Serve as is or with a bourbon/­­rum glaze! Add nuts or seeds that you like, some dates, apricots, cherries. I also added some roasted sunflower seeds and chia seeds, so the cake is also great to snack on. Continue reading: Vegan Gluten free Christmas Cake – Fruit CakeThe post Vegan Gluten free Christmas Cake – Fruit Cake appeared first on Vegan Richa.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .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 Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

onion pakoda recipe | onion pakora | eerulli bajji | kanda bhaji | onion bhaji

October 5 2017 hebbar's kitchen 

onion pakoda recipe | onion pakora | eerulli bajji | kanda bhaji | onion bhajionion pakoda recipe | onion pakora | neerulli baje | kanda bhaji | onion bhaji with step by step photo and video recipe. pakora recipe is prepared by mixing the thinly sliced onions with besan and rice flour mix. it is spiced with red chilli powder and ajwain. later the coated onion slices are deep fried in batches till it gets crisp golden brown. Continue reading onion pakoda recipe | onion pakora | eerulli bajji | kanda bhaji | onion bhaji at Hebbar's Kitchen.

Cabbage Pakora (Bhajia)

September 21 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Cabbage Pakoras Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras. - 3 cup thinly sliced cabbage (patta gobhee) - 1 cup besan (gram flour) - 1/­­4 cup rice flour - 1 tsp cumin seeds (jeera) - 2 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder (lal mirch) - 1 tsp salt - 1/­­8 tsp asafetida (hing) - 2 Tbsp chopped cilantro (hara dhania) - 1 Tbsp thinly sliced green chilie (adjust to taste) - Also need oil to fry - Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough. - Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should float and not change color instantly. - Place about one tablespoon of mix holding with your fingers into the oil. Do not overlap the pakoras. - Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly. - This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. - Repeat this process for the remaining batches. - The crispy, delicious Cabbage Pakoras are now ready to serve. Tips If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy. The post Cabbage Pakora (Bhajia) appeared first on Manjula's Kitchen.

Vegetable Cheela Rolls, vegetable Wrap

August 22 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Vegetable Cheela Rolls Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal. For Cheela - 1 cup besan (Gram flour) - 2 Tbsp rice flour - 1 tsp salt - 1/­­2 tsp cumin seeds (jeera) - 3/­­4 cup water (to make batter) - 4 tsp oil For Filling - 3 cup cabbage (thinly sliced) - 1/­­2 cup carrots (shredded) - 1/­­2 cup bell pepper (thinly sliced) - 2 tsp oil (Canola or vegetable oil) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mustard seeds (rai) - 2 tsp coriander powder (dhania) - 1/­­4 tsp chili powder - 1/­­2 tsp salt - 1/­­2 tsp sugar - 1 tsp lemon juice - Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside. - To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat. - To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. - Pour about 1/­­4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle. - When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula. - Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about 1/­­2 cup of stir-fry diagonally and roll it. - Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney. - Enjoy! In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots) Suggestions Use or preferred vegetables and also works good with any leftover vegetables. The post Vegetable Cheela Rolls, vegetable Wrap appeared first on Manjula's Kitchen.

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts

July 16 2017 Vegan Richa 

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsVegan Gluten-free Lemon Donuts Recipe. 1 Bowl or Blender. These baked gluten free doughnuts are amazingly soft and moist. They are Grain-free, Easy, Zesty. Use lemon or lime. Baked Vegan Doughnuts. Glutenfree Grainfree Soyfree Yeast-free Paleo Can be nutfree. I keep trying gluten-free baking on and off. Some recipes that I try from cookbooks turn out ok to a mess. Doughnuts are a difficult baking task esp if made gluten-free, as they are supposed to be soft, moist, airy and a bit chewy. These baked doughnuts come very close. And the best part is that they use a few ingredients(flour lemon, leavening, flavor), no xanthan gum, no rice flour, no oats, no grain!  I looked again to my Indian roots to make these doughnuts. Chickpea flour/­­besan makes a great dhokla, which is a steamed savory cake. It uses just 1 ingredient, chickpea flour and spices and some leavening and boom, you have a soft, moist cakey bread. I used a similar batter, added a bit of starch to hold the shape better, and some almond flour for texture and volume. You can easily make these without the almond flour. Just add more flour.  These doughnuts come out better with besan. Chickpea flour makes a stronger flavor and slightly less moist version. Yes they are not the same flour. Besan is flour of skinless brown chickpeas or chana dal and chickpea flour in the US is generally white chickpea /­­garbanzo bean flour. Besan is available online on amazon or in Indian stores(its very cheap in Indian stores). If you use chickpea flour, add more zest and dont store the donught longer than a few hours. The chickpea flour flavor gets more prominent. Lets get to these lemony bites! Continue reading: Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsThe post Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts appeared first on Vegan Richa.

Gujarati Potatoes with Sesame Seeds – Bateta Nu Shaak

June 26 2017 Vegan Richa 

Gujarati Potatoes with Sesame Seeds – Bateta Nu ShaakGujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seeds and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak.  Potatoes are made in various ways in many regional cuisines in India. Roasted with whole spices, roasted with garam masala, crisped up with rice flour, curried with tomato curry, paired with other vegetables and so on.  There are also several family recipes with a twist that often become a favorite. These Gujarati potatoes are a variation of the dish one of my friends often had in her tiffin(lunch box) in middle school. Simply spiced with whole spices and finished with toasted sesame seeds or peanuts. This dry Bateta nu shaak is easy and flavorful. These potatoes make a great side or addition to an Indian meal. They also are a fun addition to wraps and sandwiches.  Make these spicy Indian Potatoes. Serve as a side with Dals or Curries or make breakfast wraps with other roasted veggies/­­spiced chickpeas, crunchy greens and chutneys. Continue reading: Gujarati Potatoes with Sesame Seeds – Bateta Nu ShaakThe post Gujarati Potatoes with Sesame Seeds – Bateta Nu Shaak appeared first on Vegan Richa.

Apam Balik

March 18 2017 The Lotus and the Artichoke 

Apam Balik It was my first day in Kuala Lumpur… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over - making sort of a sweet taco - and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. “Hey Mister! You try Apam Balik!” Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: “This one for you. Apam Balik. Peanut Pancake!” It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. Weeks later, back in Berlin, I set about to re-create the deliciousness. For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels. Apam Balik crispy, crunchy peanut-filled pancakes recipe from The Lotus and the Artichoke – MALAYSIA makes 4 to 6 /­­ time 30 min + - 3/­­4 cup (100 g) peanuts crumbled or very coarsely ground - 2 Tbs sugar - 1/­­4 tsp sea salt - 1/­­2 cup (60 g) flour (all purpose /­­ type 550) - 1/­­2 cup (50 g) rice flour - 1/­­4 cup (45 g) sugar - 1 Tbs corn starch - 1 tsp baking powder - 1/­­2 tsp sea salt - 1 cup (240 ml) coconut milk - 2 Tbs water - agave syrup or coconut (palm) syrup optional - vegetable oil for frying pan - Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4-5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1-2 min. Remove from heat. - Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20-30 min. - Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. - Pour about 1/­­4 to 1/­­3 cup (60-80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake. - After bubbles appear on surface and underside is golden brown (about 2-3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1-2 min, then flip it back over. Put 2-3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes. - Serve plain, or drizzle pancakes with agave syrup or coconut syrup. Variations: Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1-2 Tbs sweet corn kernels to each pancake filling. vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German   The post Apam Balik appeared first on The Lotus and the Artichoke.

Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache

December 8 2016 Golubka Kitchen 

Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache Since we’ve been making a point of keeping things festive around here for the past month or so, we thought it was time that we do a proper cake recipe. By proper I mean layered, frosted, stunning and decadent. Then again, this cake is also vegan, gluten-free and the chocolate layers contain no added sugar, which are all elements not very commonly seen in those ‘proper’ cakes, but that’s just the way we do things around here ;) By now it’s no secret that sweet root vegetables are not to be underestimated when it comes to vegan baking. They are so good at contributing that right texture, moisture and body to baked goods, together with a neutral base for any flavor. Beets, the root vegetable I use in this cake, are all that and happen to be nature’s very best food coloring. The rich and moist chocolate layers of this cake are made of a mixture of gluten-free flours, dates and beet, and get their depth of flavor from cocoa, chicory coffee and a splash of balsamic vinegar. If you are wondering what the coffee and balsamic are doing in this recipe – they both work well at emphasizing the chocolate flavor and taking it up on the decadence scale. The beet-colored frosting is based on home-‘condensed’ coconut milk and is creamy but very light, and the same can be said for the chocolate ganache that glazes over the cake. Although this is a layered cake that requires time, attention and ritual, I would say that technique-wise, this cake is on the simpler side when it comes to traditional layer cakes. All the elements come together fairly quickly, and I find the assembly and frosting to be the most challenging part, as always. We hope this beauty makes it on your holiday table or birthday table, or rainy day baking table. In any case, let us know how it goes :) Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache   Print Serves: one 6-inch, double layer cake Ingredients for the pink frosting 2 cans full fat unsweetened coconut milk ⅔ cup raw sugar 2 tablespoons coconut oil, plus more for oiling parchment paper 1½ cups cashews - soaked for 2-4 hours, divided ¼ small beet root 2 tablespoons freshly squeezed lemon juice ⅔ cup almond milk or purified water for the cake 1 cup brown rice flour ½ cup almond flour ½ cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda pinch sea salt 1 cup Medjool dates - pitted and soaked in hot water for 10 minutes 1 cup chicory coffee (1 teaspoon ground roasted chicory root or coffee substitute such as Dandy Blend per 1¼ cups boiling water, brewed for 5 minutes and strained) or strong regular coffee ⅓ cup apple sauce 2 tablespoons neutral coconut oil - melted 1 tablespoon balsamic vinegar 1 medium beet root - peeled and shredded for the chocolate ganache ½ cup condensed coconut milk (reserved when making frosting) ¼ cup cashews (reserved when making frosting) 5-7 tablespoons cocoa powder 2 tablespoons almond milk or water Instructions to make the frosting Combine coconut milk and sugar in a medium saucepan and bring to a boil over medium heat. Reduce heat to establish a strong simmer and cook, stirring often, for 20 minutes, until the mixture thickens and resembles condensed milk. Stir in coconut oil until well incorporated. Reserve ½ cup of the condensed coconut milk and ¼ cup soaked cashews for the ganache, below. Combine the rest of the condensed coconut milk, remaining soaked and rinsed cashews, beet, lemon juice and almond milk/­­water in an upright blender and blend until smooth. Scoop into an airtight container and chill in the refrigerator until firm, preferably overnight. to bake the cake Preheat oven to 375° F (190° C). Prepare two 6-inch spring forms or cake pans by lining them with lightly oiled parchment paper (if you only have one spring form/­­pan, you can bake one chocolate cake layer at a time). Combine all flours, cocoa powder, baking powder, baking soda and salt in a large bowl. Reserve ½ cup of the date soaking liquid and combine it with the dates, chicory coffee/­­regular coffee and apple sauce in an upright blender, blend until smooth. Add coconut oil and balsamic vinegar and pulse to incorporate. Pour the blended liquid into the bowl with the dried ingredients and mix to combine. Fold in the shredded beet. Divide batter in half between prepared pans and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean (or bake one at a time if you only have one pan). Remove from the oven and let cool completely. to make chocolate ganache Combine reserved ½ cup condensed coconut milk and ¼ cup reserved soaked and rinsed cashews with cocoa powder and 2 tablespoons almond milk/­­water in an upright blender and blend until smooth. Set aside. to assemble the cake Invert one of the chocolate cake layers onto a large plate or cake stand. Frost with about ⅓ of well-chilled, firm frosting. Place the other cake layer on top and frost the entire cake with the rest of the frosting. Chill the cake in the refrigerator for 10-15 minutes to firm up the frosting once again. Take the cake out of the refrigerator and pour the chocolate ganache over the cake, taking care to create photogenic drips, if you wish. Place the cake in the refrigerator for 30 minutes to an hour before slicing. Keep the leftovers refrigerated. 3.5.3208 You might also like... Asian Flavoured Veggie Burgers with Asparagus Fries Kohlrabi Avocado Salad Kaffir Lime Mango Ice-Cream Raw Berry Tarts with a Peach and Herb Sorbet .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 Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache 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.

Butternut, Kale & Feta Quiche

August 20 2016 Green Kitchen Stories 

Butternut, Kale & Feta Quiche Last weekend we went to a crayfish potluck party in a friend’s garden. Vegetarians at a crayfish party might sound awkward but the crayfish are actually just an excuse to spend an evening with your friends, sitting outside until dark, drinking, eating, singing songs and wearing silly hats. Life in its very essence. Since we don’t eat crayfish, we made a couple of salads and baked a large, round version of this butternut quiche. We have been talking about making a butternut quiche ever since we first tried it, two years ago at a café in Bondi outside Sydney. Their version had large chunks of salty feta cheese and a slight tartness from vinegar that balanced the sweetness from the pumpkin perfectly, so we made ours the same way. We also used our favourite oat & almond pastry which added a nice nuttiness to the quiche. The addition of kale to the filling makes it a little greener and more substantial and the pieces on top crisps up into chips. I guess it’s not our most unique recipe but a really good one to keep up your sleeve for picnics and late-summer parties. When we recreated the quiche the other day, we also shot this video below. It all came together in a rather stressful hour between soccer practice and dinner time and we didn’t have much light to work with either, so please excuse the blurry quality here and there. You can probably veganize this by leaving out the eggs and replacing the feta cheese with tofu, a squeeze of lime and nutritional yeast. The pumpkin makes it very rich and creamy on its own, but since we wanted to recreate the butternut and feta quiche from our travels, we didn’t try a vegan version ourselves this time. Do let us know if you succeed with it! Butternut, Kale & Feta Quiche Pastry 3/­­4 cup /­­ 100 g oat flour (or 1 cup /­­ 100 g rolled oats mixed into flour in a food processor) 1/­­3 cup /­­ 50 g rice flour 1/­­2 cup/­­ 50 g almond flour 2 tbsp potato starch or arrowroot 1/­­2 tsp sea salt 100 g /­­ 3 1/­­2 oz chilled butter or solid coconut oil, cut into dices 3-4 tbsp ice-cold water Butternut & Kale Filling 1 small butternut squash/­­pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/­­2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g /­­ 3 1/­­2 oz) tuscan kale /­­ black kale or regular kale, remove stems and chopped (if you can’t get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g /­­ 1 block feta cheese, crumbled Preheat the oven to 350°F /­­ 180°C. Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. (These steps can also be made by pulsing the butter with the flour in a food processor.) Add the water, little by little, and work it together into a dough. Flip it out on a floured workspace and shape it into a thick disk. If it feels crumbly, add 1-2 tbsp extra water. Gather the dough into a disk, wrap in clingfilm and chill for about 30 minutes. Meanwhile prepare the filling. Prepare the filling: Line a baking tray with baking paper. Peel the butternut, discard the seeds and cut into 1 inch /­­ 2,5 cm dices and place on the tray. Drizzle with oil, add the spices and toss to combine. Roast in the oven for approx. 20 minutes or until it starts to brown and soften. Set aside. This step can easily be prepared ahead and stored in the fridge for up to a couple of days before baking the quiche. While the pumpkin is in the oven, heat oil in a skillet on medium heat and stir-fry the onion and garlic for 10 minutes until transparent and soft. Add the chopped kale, stir around and stir-fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutes. Set aside. Assembling the quiche:  Place the chilled dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/­­8 inch /­­ 5 mm thick. Carefully transfer it to a 10 inch /­­ 27 cm tart pan (or rectangular as in the video). You can also press out the pastry dough directly into the pan. Trim off any excess dough then use a fork to prick it a few times. Blind-bake for 10 minutes to prevent the crust from getting soggy. In a large bowl, whisk together milk and eggs. Add onion and kale, crumbled feta cheese and half of the baked butternut to the egg mixture and gently combine. Pour into the blind-baked quiche crust. Press extra roasted butternut into the quiche if there is still space (any leftovers can easily be used in a delicious salad or inside a sandwich). Place in the oven and bake for 35-40 minutes until golden. Serve the quiche warm with a light salad on the side. PS. We have also been celebrating this little 2-year old smoothie maniac and kitchen helper throughout the week. Happy birthday Isac!

bread vada recipe | bread palak vada recipe | palak bread vada

November 19 2017 hebbar's kitchen 

bread vada recipe | bread palak vada recipe | palak bread vadabread vada recipe | bread palak vada recipe | palak bread vada with step by step photo and video recipe. the recipe for bread vada is very simple with the minimal ingredients easily available in your kitchen. basically you would need curd/­­yoghurt, semolina/­­rava, rice flour and crumbled bread slices. in addition i have also added finely chopped palak leaves, which brings health quotient to this recipe. Continue reading bread vada recipe | bread palak vada recipe | palak bread vada at Hebbar's Kitchen.

Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb Cake

October 22 2017 Vegan Richa 

Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb CakeVegan Gluten free Coffee Cake – Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  After a couple of batches of the delicious Pumpkin Pecan Crumb Coffee Cake, I tried out this a gluten-free version. This Sweet potato version uses almond and rice flours, sweet potato puree and a similar pecan crumb liberally spiced with pumpkin pie spices and cardamom.  It is soft, moist, spiced, lightly sweet and perfect fall snack, dessert or breakfast! And you cannot tell that is it gluten-free! I also like the sweet potato version for a lovelier flavor profile and a break from all the pumpkin. It has a deeper caramelized kind of flavor and a beautiful crumb texture. Serve these warm cake bars topped with whipped coconut cream and sprinkle of pumpkin spice to everyone gf or not!Continue reading: Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb CakeThe post Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb Cake appeared first on Vegan Richa.

maddur vada recipe | maddur vade recipe | crispy maddur vada

October 1 2017 hebbar's kitchen 

maddur vada recipe | maddur vade recipe | crispy maddur vadamaddur vada recipe | maddur vade recipe | crispy maddur vada with step by step photo and video recipe. there are several ways and variation to this crispy snack recipe. but traditionally it is made from rice flour, semolina, all purpose flour(maida), sliced onions, curry leaves and grated coconut. all these ingredients are mixed with little water to make thick and hard dough. it is later shaped into a patty and then deep fried till crisp. Continue reading maddur vada recipe | maddur vade recipe | crispy maddur vada at Hebbar's Kitchen.

corn pakoda recipe | sweet corn pakora | corn bhajiya recipe

September 8 2017 hebbar's kitchen 

corn pakoda recipe | sweet corn pakora | corn bhajiya recipecorn pakoda recipe | sweet corn pakora | corn bhajiya recipe with step by step photo and video recipe. the recipe of sweet corn pakora is very similar to any other pakoda or fritters recipe. it follows the same besan and rice flour batter spiced with dry spice powders. later the corn kernels are dipped into batter and deep fried in small portions until crisp. Continue reading corn pakoda recipe | sweet corn pakora | corn bhajiya recipe at Hebbar's Kitchen.

akki roti recipe with cooked rice | rice roti with left over rice | akki rotti

July 20 2017 hebbar's kitchen 

akki roti recipe with cooked rice | rice roti with left over rice | akki rottiakki roti recipe with cooked rice | rice roti with left over rice | akki rotti with step by step photo and video recipe. an authentic and traditional delicacy from karnataka cuisine or kannda cuisine which is mainly prepared for breakfast. commonly it is prepared with fine rice flour stirred with boiling water and which is then rolled to thin flat bread. however this is a shortcut way of preparing the same recipe with left over rice and rice flour combination. Continue reading akki roti recipe with cooked rice | rice roti with left over rice | akki rotti at Hebbar's Kitchen.

instant neer dosa recipe | neer dose with rice flour | ghavan recipe

July 5 2017 hebbar's kitchen 

instant neer dosa recipe | neer dose with rice flour | ghavan recipeinstant neer dosa recipe | neer dose with rice flour | ghavan recipe with step by step photo and video recipe. traditionally neer dosa is prepared by soaking the rice overnight and grounding it to thin rice batter which is later poured on hot dosa tawa. however in this cut down version of instant neer dosa recipe, rice flour is used to prepare prepare thin batter which cut downs the entire soaking and grounding process. yet it tastes very similar to the traditional one with same texture and softness. Continue reading instant neer dosa recipe | neer dose with rice flour | ghavan recipe at Hebbar's Kitchen.

idiyappam recipe | nool puttu | kerala style idiyappam with rice flour

April 10 2017 hebbar's kitchen 

idiyappam recipe | nool puttu | kerala style idiyappam with rice flouridiyappam recipe | nool puttu | kerala style idiyappam with rice flour with step by step photos and video recipe. the word idiyappam is derived from mlayalam /­­tamil language which means steamed broken down pan cake or noodles. it is also known as shavige or noolu semige in kannada but the preparation slightly varies from this recipe. moreover this culinary staple food is typically eaten with chicken curries, fish curries or coconut cream based vegetable stew. Continue reading idiyappam recipe | nool puttu | kerala style idiyappam with rice flour at Hebbar's Kitchen.

Upside Down Citrus Polenta Cake

March 8 2017 Golubka Kitchen 

Upside Down Citrus Polenta CakeThis post was created in partnership with North Coast. March is tricky. It’ll throw out a few of those luxuriously warm days in a row, which cause collective memory loss about the fact that it’s still winter, and you’ll suddenly see a few dazed people out on the street wearing shorts. And then it gets cold again, and it might even snow soon, and the warm coat you so optimistically tucked away into your closet has to come back out. By this time, you might also be really tired of root vegetables and stews, and all things earthy and hearty. I am. Thankfully, there is citrus. Bright, sweet, lush, like little suns in fruit form. I’m continually amazed by the variety of citrus fruit available at the grocery store this time of year. Based on my last scan of the citrus section, there are at least three types of oranges, the blood variety being the star, about as many kinds of grapefruits (red, pink, white), and don’t even get me started on the numerous hybrids, smooth-skinned, wrinkled and everything in between. I wanted to make a treat that really captures that brightness and abundance, so an upside down cake was in order. It looks involved to those not in the know, but it’s actually the easiest kind of cake to make. For the cake itself, I wanted a batter that would come out of the oven moist and fluffy, and I aimed for gluten-free and vegan, since that is what most of you guys seem to enjoy. There was a large jar of polenta in my pantry – there always is, since my eight year old is a polenta fiend – and I had the idea to go the corncake route. I’m really happy I did, and the cake was gone within a day as proof of its success. It’s sweetened with dates, apple sauce and orange juice, so nothing too sugary here. The mellow sweetness and crumbly texture of the cake combines really well with the fragrant, bright notes of the blanket of citrus on top. I like keeping the skin on the citrus slices, since its oils contribute lovely, complex notes to the overall flavor, but if you or your kids are not fond of a little bitterness, you can cut the skin off the slices. One of the main challenges of vegan baking is coming up with the correct combination of ingredients for a moist batter that doesn’t fall apart, without eggs. I’ve found apple sauce to be the essential ‘secret’ ingredient that makes all of the above possible, while adding a bit of its subtle sweetness to the mix. It also seamlessly integrates into sweet baked goods, so you won’t be tasting apple sauce in the finished product. Plus, it’s a healthy, clean, plant-based ingredient, and we all love those here. I was excited to work with North Coast on this recipe, since their apple sauce is the best I’ve ever tasted and contains no preservatives and no added sugar, all the while being made with real, organic, non-GMO ingredients. Their sauce tastes incredibly fresh and crisp, and they offer well-considered flavor options, like plain, berry, apricot, pumpkin spice and more, made with all U.S. grown fruit. Besides this cake, I’ve been using North Coast apple sauce in so much of my cooking lately, from these brownies, to my morning oats, atop a cup of coconut yogurt and even in smoothies. The brand also offers apple cider vinegar, cider and juice, so there is a definite mastery of wholesome apple products, which I absolutely love. Upside Down Citrus Polenta Cake   Print Serves: one 9-inch cake Ingredients for the cake 1 cup non-GMO polenta 1 cup brown rice flour 1 teaspoon baking soda 1 teaspoon baking powder sea salt zest of 2 organic oranges 10-12 soft Medjool dates - pitted and soaked in warm water for 10 minutes, soaking liquid reserved 1 cup freshly squeezed orange juice ⅓ cup apple sauce 2 tablespoons coconut oil, plus more for oiling the pan 1 tablespoon apple cider vinegar 2-3 oranges - sliced ½-inch thick (You can use a variety of different kinds for a more colorful presentation. I used navel, cara cara and blood oranges.) Instructions to make the cake Preheat oven to 375° F (190° C). Cut out a parchment paper circle to cover the bottom of a 9-inch spring form or cake pan. Thoroughly oil the sides of the pan with coconut oil. In a large bowl, combine the polenta, brown rice flour, baking soda, baking powder, a pinch of salt, and orange zest, and mix thoroughly. Reserve 1/­­2 cup of the date soaking water and add it to an upright blender along with the dates and orange juice, blend until smooth. Add the apple sauce, coconut oil and apple cider vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and stir to just combine. Arrange the orange slices to cover the parchment paper-lined bottom of your pan and pour the batter over them. Even the batter out with a spoon. Lift and drop the pan gently a couple of times to get rid of any possible air bubbles. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. Let cool for at least 20 minutes before inverting the cake onto a plate or a cake stand and peeling off the parchment paper. Slice and serve with plain yogurt or coconut yogurt. 3.5.3226 You might also like... Strawberry Milkshake Vegan Cobb Salad with Watermelon Bacon Fruit Leather Puzzle Barley Tomato 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 Upside Down Citrus Polenta Cake appeared first on Golubka Kitchen.

Apple & Cinnamon Tray Cake

October 8 2016 Green Kitchen Stories 

Apple & Cinnamon Tray Cake It’s not like I don’t appreciate a good apple cake. And I still think David is an okay guy. But paired together, they have simply been too much this past week. Sometimes I really wish David would just settle for good. He has literally baked and photographed this cake e-v-e-r-y damn day of the week. I know, apple cake every day sounds like an October dream. But when it is served along with constant whining that: “It’s under baked”, “The apples don’t look nice on this” or “It’s way too much cinnamon on top”, it kind of takes the pleasure out of eating it. And with 57+ other things on our to-do-before-the-baby-arrives list, I just couldn’t believe my eyes when he started baking one more cake last night. But now he is finally pleased with it, and the photos. So here it is: A Simple Apple Cake (overly tested like it was an advanced science project). Seriously though, it is a really good cake. I can’t really tell the difference from the one he did in the beginning of the week but I’m just happy that we can finally move on to more pressing issues. I’ll leave it to David to talk about the flavours. /­­Luise Okay ... obviously Luise has no idea what she is talking about. The first cake had way too much cinnamon on it and I hadn’t separated the eggs in the batter so it didn’t rise properly. The photos looked terrible too. So that’s that. What she also forgot to mention is that - thanks to me - we have plenty of cakes in the freezer now, which actually is one of the things on that to-do list of hers. Ha! Back to the cake. I have a long history of not liking apple cake. I have learned to love it now but I do still think that many cakes are too sweet, some are too dry and other have too much apple pieces mixed with the batter. This one is inspired by a slice of apple cake that we tried at the farmer’s market earlier this autumn. It was perfect. Moist, flavourful and with lots of cinnamon and large apple slices on top and a hint of grated apples in the batter. Ever since we tried it, I have been experimenting with my own versions of it. And as Luise so lovingly pointed out, it has taken a few attempts to get it right. We are using one of our favourite flour mixtures to get a good texture. Oat and almond flour adds nuttiness and richness and rice flour keeps it light. I like to bake it in a small tray to get the right height (roughly 2,5 cm /­­ 1 inch), but it works well as a thick cake in a traditional round cake tin as well  (just increase the baking time 5-10 min). Instead of serving it with the traditional vanilla custard, we prefer a ginger-spiced greek yogurt which adds a nice tartness to balance the sweetness in the cake. /­­David Apple, Cinnamon & Buttermilk Tray Cake Serves 12 Dry Ingredients 100 g /­­ 1 cup rolled oats 100 g /­­ 1 cup almond flour 100 g /­­ 3/­­4 cup rice flour (or buckwheat flour or spelt flour) 1 1/­­2 tsp baking powder 1 tsp ground cinnamon 1/­­2 tsp ground ginger 1/­­2 tsp sea salt 1/­­4 tsp ground vanilla or 1/­­2 tsp vanilla extract Wet Ingredients 100 g /­­ 3.5 oz butter or coconut oil, at room temperature 125 ml /­­ 1/­­2 cup maple syrup ?or runny honey 1 apple, rinsed 180 ml /­­ 3/­­4 cup cultured buttermilk (or yogurt) 3 free-range eggs, separated Topping 2 apples, rinsed 2 tbsp melted butter 1-2 tsp cinnamon Ginger-Spiced Yogurt 250 g /­­ 1 cup unsweetened yogurt 1 knob (roughly 2,5 cm /­­ 1 inch) fresh ginger 1 tbsp maple syrup 1 tbsp lemon Preheat the oven to 180°C /­­ 350°F bake mode, grease a 30 x 22 cm /­­ 12 x 9 inch tray or springform cake tin and line it with parchment paper. Place the oats in a food processor and blend until the texture resembles coarse flour. Transfer to a large mixing bowl, add the rest of the dry ingredients and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients. Cut the butter into cubes and add it to the bowl of a stand mixer along with the maple syrup and mix until well combined and creamy. Add the buttermilk and egg yolks and mix until smooth. Grate the apple coarsely (with peel), add to the stand mixer and mix until just combined, set aside. Place the egg whites in a separate bowl and beat until soft peaks form. Using a spatula, gently fold the wet ingredients, followed by the egg whites, into the dry ingredients until just combined, making sure not to over mix as the cake will be compact otherwise. Pour the cake batter into the tray. Cut the two apples in thin slices and place them on top of the batter, pushing them down just slightly. Brush the slices with melted butter and the dust the cake with cinnamon. Bake for approx. 45-55 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days. To make the yogurt, simply scoop it into a bowl, grate the fresh ginger into it, add maple syrup and lemon and stir until combined. Taste and adjust the flavours after preference. Enjoy! PS! I sprinkled the cake with some powdered sugar because it looks pretty on the photos but it’s really not necessary for the flavor.

Basil Jalapeno Corn Fritters Gluten free

August 22 2016 Vegan Richa 

Basil Jalapeno Corn Fritters Gluten freeBasil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. Pin this post.  It has been incredibly hot the past few days and I realized we have a few more weeks of Summer left. Yes! Bring on all that sweet corn to make some corn fritters. These corn fritters are super easy and super quick. Toss, some corn, herbs, spices and rice flour. Add water and cook on a skillet. I added fresh basil, jalapeno and loads of black pepper to these. It helps make the summer heat bearable, because you would be hotter than the heat outside ;0. And the sweating helps cool things down ;). I use rice flour and cornmeal in these fritters. Any flour will work (wheat, all purpose, chickpea etc). I prefer white rice flour as it tends to be more crunchy and less gummy than regular flour. The flavor also lets the corn shine through. There is more corn than batter, so some of the corn gets nicely toasted and smoky almost like a grilled corn fritter. Use herbs of choice and make these fritters. Serve with cilantro chutney, vegan ranch, ketchup or other dips. Continue reading: Basil Jalapeno Corn Fritters Gluten freeThe post Basil Jalapeno Corn Fritters Gluten free appeared first on Vegan Richa.

Elsa’s Berry Cupcakes

June 24 2016 Green Kitchen Stories 

Elsa’s Berry Cupcakes After quite a few years of cooking and developing recipes, we have managed to build up a little bit of confidence and don’t panic over kitchen fails or people’s opinions as easily anymore. But whenever our daughter asks me to bake for a few of her friends, my palms get all sweaty and my heart starts pounding. Seriously, nothing makes me more nervous than having to bake for a bunch of five- and six-year-olds. Elsa is finishing preschool this summer and her favourite teacher is also retiring, so last week she wanted to bake a dessert for all the children and teachers at the preschool. She started out with grand plans for a big cake shaped like a princess but (luckily for me) we landed on mini cupcakes with a raspberry frosting. We had just bought a mini muffin pan and it was the perfect opportunity to try it out as we got a lot of muffins from one batch so it was enough for all the children and teachers. These muffins are really delicious and moist with hints of coconut, banana, almonds and cardamom. It’s one of our go-to recipes that we change slightly every time. They are only sweetened with fruit and entirely gluten free (and we are aslo sharing a vegan version below). If you are allergic to nuts, you can blend (100 g /­­ 3 1/­­12 oz) sunflower seeds and use instead of the almond flour. Whenever Elsa initiates one of these baking sessions, she always starts with lots of enthusiasm only to loose interest after about 45 seconds, leaving us to do the actual work. This time she was much more persistent. She measured, blended, worked the batter and dropped it into the muffin tins. Halfway through the batch, we also started dropping a raspberry in the centre of each muffin and they turned out even better with that little berry pocket in the middle. Piping the frosting was the hardest bit. Elsa was utterly disappointed that hers didn’t turn out as pretty as the ones she had seen on our screens. But towards the end they at least started looking better than in the beginning. Since that first batch, we have made this recipe two more times. One time to check all the measurements and another time so we could try a vegan version. We are sharing both methods here below. You can of course also make normal size muffins and skip the frosting if you want to keep it simple. On another note, today we celebrate Midsummer in Sweden. We are going to be enjoying the last of these cupcakes and then we are off to find a maypole covered with flowers so we can jump like frogs around it! You think I am kidding? I am not. Banana & Coconut Cupcakes with Raspberry Pockets Makes 24 mini cupcakes or 12 regular Dry ingredients 100 g /­­ 1 cup almond flour 120 g /­­ 3/­­4 cup rice flour 45 g /­­ 1/­­2 cup desiccated coconut 2 tsp baking powder 1/­­2 tsp freshly ground cardamom 1/­­2 tsp vanilla powder 1 pinch salt Wet ingredients 14 soft dates (1 cup /­­ 150 g), stones removed (if using dried dates, soak them for an hour first) 1 ripe banana, peeled and cut into large chunks 4 tbsp coconut oil or butter, room tempered 180 ml /­­ 3/­­4 cup plain yogurt or plant based yogurt 3 eggs (for a vegan version soak 3 tbsp chia seeds in 9 tbsp water for 15 minutes, stir around and use instead of the eggs) 24 raspberries (fresh or frozen) Berry Frosting (recipe below) Preheat the oven to 200°C /­­ 400°F. Grease a muffin tin (mini or regular size) or line it with paper or silicon cup liners. Place all of the dry ingredients in a bowl, stir together and set aside. Add the dates to a food processor and blend on high speed. When smooth, add the banana and coconut oil and blend again. Finally add yogurt and eggs and blend until smooth and entirely mixed. Pour the wet ingredients into the bowl with dry ingredients and stir together. Drop the batter into the muffin tins, place 1-2 raspberries in the centre of each muffin and cover it with batter. Bake for 10 minutes (17-20 minutes if you are using normal size muffins) or until golden and just set. Prepare the frosting while the muffins are in the oven. Leave the muffins to cool before piping the frosting on top. Serve immediately or store in the fridge. Berry Frosting 70 g /­­ 1/­­2 cup raspberries (or strawberries) 3-4 soft dates, stoned 200 g cream cheese (or vegan cream cheese) Mix raspberries and dates in a food processor or with a hand blender until completely smooth. Whisk the berry mixture together with the cream cheese in a medium size bowl until pink and smooth. Scoop the frosting into a piping bag. Place it in the fridge for 20 minutes (or longer) to firm up before piping the frosting on top of the cupcakes.


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