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Green Peanut Butter Sandwich + Smoothie

November 21 2017 Green Kitchen Stories 

Green Peanut Butter Sandwich + Smoothie Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I promised a lot of persons on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie. Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top it with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas ... well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes. I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it! For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /­­David Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /­­Luise Green Peanut Butter Sandwich Makes 2  Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier. 4 slices rye bread 4 tbsp peanut butter a few leaves crispy lettuce 5 cm /­­ 2 inches cucumber 4 tbsp cottage cheese 4 tbsp chickpeas /­­ garbanzo beans 2 tsp olive oil  pea shoots thyme Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in. Broccoli & Ginger Smoothie 2 normal glasses or 1 very large If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana. 4-5 florets frozen broccoli (or frozen cauliflower) 1 large banana 1 large handful fresh spinach 1 large handful fresh kale 1 large knob fresh ginger 1 slice lemon, peeled 1-2 cups plant milk, (oat milk /­­ rice milk /­­ almond milk) Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor and consistency if needed. Pour into two glasses or bottles.

Pumpkin Porridge with Orange

December 9 2016 Veganpassion 

Pumpkin Porridge with Orange Good morning lovelies! Breakfast is my favourite occupation. Mostly I'm waiting until I'm done with yoga, a good morning walk or a nice run. That enhances the anicipation and lets me celebrate the day :-) Porride, means cooked oat flakes and it's very nourishing in winter and for athletes. It warms my hands after a sprint through the woods. And for all of the others it is simply delicious!!! And it's made quick and easy... Makes 2 portions. Ingredients: 230 g(1 cup) hokkaido pumpkin. 180g (3/­­4 cup) without seeds 100 ml orange juice 1/­­2 tsp. chai spice 70 g (1/­­3 cup)oat flakes 1 tsp. flaxseeds 150 ml almond-rice milk or other dairy-free milk Cut hokkaido into cubes and let it cook with the orange juice for 10 minutes. Keep the lid closed. Add chai spice, oat flakes, flaxseeds and non-dairy milk. Stir while boiling up. Fill Porride into small bowls. To taste: 1 orange a handful of Gingerbread Granola Fillet the oranges. Serve porride with oranges and granola. Hmmmm... Have a wonderful day!

Apple Pineapple Empanadas

June 1 2016 The Lotus and the Artichoke 

Apple Pineapple Empanadas When I was living in the small town of Lo de Marcos, on the Pacific Coast of Mexico, we’d often take day trips to Sayulita. Sayulita, like San Pancho and Lo de Marcos, used to be just a sleepy fishing village. All three towns are just up the coast from Puerto Vallerta - which has been in the tourist guidebooks for quite some time. In the 1960s and 1970s, PV was built up for tourism (kind of like planned tourism destinations Acapulco and Cancun). It was also around this time that surfers “discovered” Sayulita, which remained pretty much a secret for a while. Over the next few decades, tourism and expat enclaves grew and migrated along the Nayarit coast, creating what it is now: cities, towns, and villages coming to terms with all of the holiday traffic and escape artists. In addition to surfing, Sayulita is popular for weddings and honeymoons, yoga retreats, artistic and culinary workshop getaways, souvenir and craft shopping, and of course: respite from the louder and brasher cities. For me, Sayulita will always be about empanadas. Going to Sayulita always meant going to my favorite little hole-in-the-wall empanada take-out bakery. We’d leave Lo de Marcos in the morning on the local bus, ride about half an hour south, down the coast along jungle and oceanview roads. The bus stand was a good, hot, 10 to 15 minute walk to the “downtown”. As we approached the main town square, my mouth would already be watering, anxious to see what kind of empanadas were there. You see, this is part of why we tried to leave early and arrive before lunch. By mid afternoon, the bakery would always sell out of at least one of my favorites: Empanadas de Manzana (with apple filling) and Empanadas Espinaca y Papas (spinach & potato filling). This place only made and sold empanadas, and nothing else. You’d just walk up to the counter, see what was listed on the chalkboard, and then place your order. The baked pastries never got a chance to cool off. Usually they rarely spent a few minutes on the counter in their baskets before they’d be bought, carried away, and devoured. I’d buy a bunch of whatever vegan empanadas they had, and then bring them back to the park for a family picnic. The rest of the day was usually spent sipping coconut water or fresh juice, watching surfers (and absolute beginner surfer lessons taking place on the beach), strolling around, and then, once we got hungry again, enjoying an excellent meal at La Esperanza, or our favorite taquería (whose name I’ve long since forgotten) just off the main street. This photo of me with my surfboard in Lo de Marcos has nothing to do with Empanadas. Unless perhaps I ate empanadas that morning in Sayulita. Which is entirely possible. Back in Germany, I got to work perfecting my Empanada recipe Sure they’re great with just apple, but adding fresh pineapple is mind-blowing. I love the tropical touch, which is a really powerful, nostalgic reminder of the my months spent living next to the beach in Mexico. I suggest using a good, buttery vegan margarine. Don’t use cheap stuff, and try to find something that is recommended for baking. Cheaper margarines have too much water in them, and you’ll miss out on the rich, creamy flavor for your dough. In Germany I use Alsan, and in the U.S.A. Earth Balance makes some good stuff that will work for baking. (If you’ve got other suggestions for readers, please leave a comment below!) Also, keep an eye on your goodies in the oven! If you overbake them, you’ll be disappointed by the texture. Since I’m really not that great of a baker, I actually take the empanadas out of the oven a minute or two before I think they’re done. A bit soft and chewy is always better than hard and dry! Keep fresh, hot empanadas covered or wrapped with a damp dishtowel so they don’t dry out, too. Oh, and always be careful with the first bite - I don’t even know how many times I’ve burned my tongue on blazing hot empanada filling! Enjoy! Apple Pineapple Empanadas Empanadas de Manzana y Pi?a recipe from The Lotus and the Artichoke – MEXICO! makes 8 to 10 /­­ time 45 min + dough: - 3 cups (375 g) flour (all-purpose /­­ Type 550) - 1 1/­­2 tsp sea salt - 1 Tbs sugar - 1/­­4 tsp baking powder - 8 Tbs (110 g) margarine - 3/­­4 cup (180 ml) cold water - 2 Tbs soy milk or rice milk for glaze optional - Combine flour, salt, sugar, baking powder in large mixing bowl. - Cut margarine into thinly sliced pieces and add to bowl. Using hands, knead margarine into flour mix. - Gradually add in cold water, continue kneading a few minutes until dough is rubbery and smooth. If needed use slightly more flour or water. - Pull and form into 8-10 equal sized balls and return to bowl. Cover and let sit 20 min. apple & pineapple filling: - 2 medium apples peeled, finely chopped - 1 cup (140 g) pineapple finely chopped - 1/­­2 tsp cinnamon ground - 1 Tbs sugar - Combine chopped apples and pineapple with cinnamon and sugar in large bowl. Mix well. - Pour 2 Tbs soy milk (or water) into cup or small bowl. - Preheat oven to 400 F /­­ 200 C /­­ level 6. - On floured surface, roll out a dough ball with rolling pin (or bottle) to 1/­­4 in (1 cm) thickness. Using a medium bowl or saucer as a guide, cut circle with knife. Roll up and save trim. - Put 2 Tbs filling onto a dough circle. Dip finger in soy milk (or water) and trace around outer edge to help seal. Fold over in half and press edges firmly with a fork to seal. - Brush top with soy (or rice) milk, if desired, for glaze. Carefully transfer to baking tray. Repeat for all empanadas. - Bake until golden brown and edges start to crisp and darken, about 20-25 min. - Allow to cool 5 min before serving: Filling is very hot! Variations: Other fillings: Experiment with strawberries, raspberries, blueberries, chopped pears, walnuts, hazelnuts, banana, chocolate… or whatever else you come up with! recipe from The Lotus and the Artichoke – MEXICO! The post Apple Pineapple Empanadas appeared first on The Lotus and the Artichoke.

Chocolate Chia & Raspberry Parfait

March 4 2016 Green Kitchen Stories 

Chocolate Chia & Raspberry Parfait I realize that we have shared a couple of quick parfaits here before but it is quite nice to have a few different desserts to choose between when late nights cravings set in. Our Apple Crunch Parfait seems to have become quite popular (not only in our house) and this new parfait is just as good. Easily explained, it’s a chai spiced chocolate chia pudding topped with a lush and creamy raspberry mousse made from only 3 ingredients! It’s one of those happy coincidences when a really simple recipe also turns out to be deliciously addictive. I could eat the mousse with a spoon straight from the food processor (and I do when David isn’t watching) but turning it into a parfait feels a little classier. This is usually served a sweet snack or simple dessert in our family but I guess it could be a pretty awesome breakfast as well. We claim that this is an easy one to make. As a matter of fact, it is so simple that even Isac, our 18-months old toddler, can make it (well kind of). Just press play on this little video below and you’ll see for yourselves! Chia pudding is one of Isac’s newest obsessions. I can’t believe his shirt looks so clean on these photos as he normally pour those belly seeds all over himself in an attempt to gobble a full glass in less than five seconds. He’s a real speed eating little monkey. Chai & Chocolate Chia & Raspberry Parfait Serves 2 Chai & Chocolate Chia Pudding 3 tbsp chia seeds 250 ml /­­ 1 cup plant milk of choice (oat milk, almond milk, rice milk or coconut milk)  1/­­4 tsp ground cardamom 1/­­4 tsp ground cinnamon 1/­­4 tsp ground ginger 1/­­8 tsp grund clove 1-2 tsp cacao powder 1 pinch sea salt Raspberry Mousse 1 ripe avocado, stoned 200 g /­­ 1 1/­­2 cups frozen raspberries (thawed) or fresh 4-5 soft dates, pitted Topping 8 fresh raspberries 2 tsp nut butter (we used cashew nut butter) 1 tbsp desiccated coconut (unsweetened) Whisk together chia seeds and plant milk in a bowl. Measure the spices into a small bowl, stir and then add them to the chia mixture along with cacao powder and salt. Whisk until all is mixed and there are no lumps. Leave to soak for 30 minutes, whisk one or two times in between to make sure it stays smooth. Prepare the raspberry mousse while the chia pudding is becoming thicker. Add raspberries, avocado and dates to a food processor. Run on high speed until smooth. Layer the chocolate & chai chia pudding with the raspberry mousse into two glasses or jars. Keeps in the fridge for 2-3 days in sealed jars without the topping.

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!

Does Arsenic in Rice Make it Totally Off Limits?

October 21 2015 Vegetarian Times 

Does Arsenic in Rice Make it Totally Off Limits?     Headlines screaming poisonous rice might have you ixnaying the widely eaten grain from your meals, but it can still be a beneficial part of your dietary repertoire. Arsenic is found naturally in the environment, but it can also enter the air, water, and soil from mining and arsenic-containing pesticides. Plants take up arsenic as they grow, and eventually it works its way into your grocery cart. Long-term exposure to high levels of arsenic has been correlated with greater risk of cancer and heart disease. For most people, food is the primary source of arsenic exposure. Rice seems especially efficient at absorbing arsenic from water and soil, and leaving the bran intact, as with brown rice, increases the grains arsenic content. A Centers for Disease Control and Prevention investigation linked higher intakes of rice and rice products, such as rice cakes and rice milk, with increased urinary arsenic levels. Still, there is no federal limit for arsenic in rice, and without hard evidence associating rice intake with poor health, the FDA has yet to recommend that Americans change their consumption habits. In fact, a study involving more than 200,000 people published this year in the American Journal of Clinical Nutrition failed to find an increased risk for heart disease in those consuming up to five servings of white or brown rice weekly. Additionally, Harvard researchers determined that eating brown rice twice a week can help protect against type 2 diabetes. The benefits of consuming whole-grain rice, such as increased intakes of minerals and fiber, could outweigh the risks of arsenic exposure. Opt for brown basmati rices from California, India, or Pakistan, which a Consumer Reports investigation found have lower arsenic levels than other brown rices. And rinsing rice before cooking and boiling it in a larger volume of water--6 cups water to 1 cup rice--can help slash arsenic levels. Because babies, infants, and toddlers can be more susceptible to arsenic, parents are advised to limit their childrens consumption of rice drinks and also to frequently offer alternatives to rice cereal. Good Grains Rotate these nutrient-packed (and gluten-free!) grains with rice to further limit your potential arsenic exposure. Buckwheat Toast the hulled, crushed kernels of this rhubarb relative in a skillet until golden, and then sprinkle over salads for some nutritious crunch. Check out our Buckwheat recipes. Amaranth These tiny grains cook up into a gelatinous consistency, perfect to try as a porridge. Check out our Amaranth recipes. Millet This type of cereal grass adds a toothsome, nutty flavor to soups and veggie burgers. Check out our Millet recipes. THE REALITY Just how much arsenic-containing rice youd have to eat for it to negatively affect your long-term health remains unknown. The FDA is in the midst of conducting a risk assessment to try to answer that question. Until those numbers are in, theres no compelling reason to banish rice from your diet. But do vary the grains you consume in order to keep your arsenic intake in check. Investigative Nutritionist Canada-based Matthew Kadey, RD, sets us straight on misleading nutrition claims.

Shop Like a Chef: How to Buy Non-Dairy Milks

June 29 2015 Vegetarian Times 

Shop Like a Chef: How to Buy Non-Dairy Milks Whether you’re lactose-intolerant, follow a vegan diet, or just want to switch it up, non-dairy milks (also known as alternative milks, or alt milks) make a tasty and versatile addition to try. There are many varieties on the market today--we arent limited to just soy milk anymore. While the milks may come across as straightforward, here’s some important label lingo to know: o BPA-free You may associate this term with cans, but in fact, the Tetra Paks that non-dairy milks are packaged in are often lined with BPA. This helps maintain freshness, and the lining is slippery, so there is no residue left in the package when you pour. However, some health risk concerns have been raised about this chemical, so look for packages marked BPA-free. o Carageenan This is a sea vegetable that is used to slightly thicken and stabilize non-dairy milks. It is used in very small amounts, but some people dont want any additives in their products, and some have sensitivities to it. Making your own milk from scratch--or choosing non-dairy milks made without carageenan--can solve this problem. o Organic This is especially important for soy milks. Over 80% of the soy production in the U.S. is GMO, and before we have solid scientific evidence of its effect on our health in the long run, its best to avoid it. If a product is certified organic, then you can rest assured there are no GMO ingredients in it. o Protein levels Different non-dairy milks have different levels of protein. Soy has the highest, at around 9 grams per serving, while rice milk has almost none. Protein needs vary per individual, so check the nutritional panel if youre watching your intake. Ready to go shopping? Here are some alt milks youre likely to find at the market: o Soy Its high in plant-based protein, but be sure to buy organic and unsweetened. o Hemp This variety has around 5 grams of protein per serving and has high levels of good-for-you omega-3 fatty acids. o Oat This ones high in fiber but tends to be high in sugar too--buy unsweetened. o Almond This milk has about 2 grams of protein per serving. While almonds are high in protein, packaged milk is mostly water. o Rice The amount of protein in rice milk is negligible, but its a great option for those with gluten or nut allergies. Tip Using your milk beyond smoothies and cereal? No problem. In baked goods, non-dairy options can be substituted seamlessly. For cream sauces and ice creams, making your own milks is best. Most commercially made milks are very thin, similar to skim milk consistency. They do not thicken when reduced and if used in ice creams, they crystallize and result in an icy texture. Meet the author: Barbara Rich is a full-time chef instructor at Natural Gourmet Institute. She holds a bachelors degree from Washington University in St. Louis, Miss., and a culinary degree from California Culinary Academy. Before teaching, she worked at Cardwells Restaurant in St. Louis, Zuni Café in San Francisco, and Danal in New York City. She is also an avid athlete, and has competed in half-ironman triathlons, long-distance open water swim races, and trail races, including the Trans Rockies 6-Day Ultra.

Deluxe Butternut Macaroni n Tease

February 18 2015 My New Roots 

Deluxe Butternut Macaroni n Tease Im over winter, but winter definitely isnt over. Although I really cant complain about the balmy temps here in Denmark, its dark and damp and I would probably pay a lot of money to see the sun right about now. And my heart does go out to all my family and friends freezing their tooshies off stateside. Yikes! Im here to help. Or at least, this recipe is here to help. Like most kids, I ate a lot of macaroni and cheese growing up, the kind that came in a blue box with the magical, neon orange flavour powder. Sometimes my mom would toss in a few slices of bell peppers and cocktail wieners and my brother and I felt like kings. Kings! Those were the days. In fear of falling short of that level of awesomeness, I havent actually attempted to make mac n cheese on my own past the days of high school. Until recently this winter, a gnawing hunger for warmth, comfort and nostalgia took hold and just wouldnt let go. If youre anything like me (a human) youll love tucking into this tasty meal every week until spring hits. So, what makes this mac n tease a tease? Its vegan! Not one speck of cheese or milk or butter or cream in sight. Nope. Instead the delectable sauce is a winning combination of roasted butternut squash and garlic, creamy butter beans, and cheesy nutritional yeast. Although not exactly like the cheese sauce of yore, it is still completely smooth and creamy, rich, unctuous, and deeply satisfying when combined with fat noodles and the most amazing non-breadcrumb-topping made out of sunflower seeds. Thats right. Nutritional Yeast: A Cheesy Tease Although the name is slightly unappealing, nutritional yeast is a delicious and versatile seasoning to have in your pantry. Made from a single-celled organism called, Saccharomyces Cerevisiae, the yeast is grown on cane or beet molasses, fermented, then deactivated with heat to stop the growing process. The yeast is sold both as flakes and powder (use half the amount of powder if a recipe calls for flakes). The natural colour of nutritional yeast is vibrantly golden. The flavour is often described as cheesy, which makes it a perfect substitute for dairy products in dressing and sauces. I sprinkle nutritional yeast on popcorn, salads, sandwiches, soups, blend a little into hummus and other savory dips. Because of its high nutritional content, many people treat nutritional yeast as a food supplement. First and foremost, nutritional yeast is an excellent source of B-vitamins, and in many cases B-12 (though not all brands, read the label to make sure). Our bodies need B-vitamins to convert food into energy, keep stress at bay, alleviate insomnia, nervousness, fatigue, PMS, and mood swings (so, kind of important). Nutritional yeast also contains high amounts of protein with 4 grams per tablespoon, and contains 18 amino acids. It is a good source of dietary fiber, folic acid, selenium, and zinc. It is gluten-free and vegan. In North America nutritional yeast is available at natural grocers and bulk food stores. In the UK, it is sold under the brand name Engevita; in Australia, it is called savory yeast flakes; in Scandinavia it is sold as yeast flakes or B-yeast /­­ B-gaer (due to the high B-vitamin content). Among cool kids, nutritional yeast is referred to simply as nooch. Drop that bomb at your next vegan potluck for major street cred. It should also be noted that nutritional yeast is not the same as brewers yeast, dry active yeast or baking yeast. Do not use these as a substitute for nutritional yeast in any recipe. It will be gross. If you suffer from Candida or suspect that you have yeast issues, not to worry. Nutritional yeast is totally safe and will not infect you or exacerbate yeast conditions. It should be avoided however by those that are allergic to yeast and yeast products, like bread products, grapes and beer. The shape of pasta you use for this really matters. I chose a large, deeply ridged, tubular pasta that said macaroni on the package, but its much closer to rigatoni if you ask me. Rigatoni, penne, classic macaroni, ziti, or even conchiglie (shells) would work here, as the ultimate goal is to get as much sauce in and around each noodle as humanly possible. In fact, I guarantee when you make the sauce youll be questioning my recipe amounts - there is a lot of it, people. But once you pour it over the cooked pasta and start stirring, it magically disappears into the nooks and crannies only reappear later in your mouth, like a rich and savoury flavour explosion from heaven. Tubes work best for obvious reasons, but Ill let you decide how you want your sauce delivered. And I hope that it goes without saying that you should make an effort to find the most high-vibe pasta you can. There are so many on the market these days, even at regular grocery stores, so no excuses! No white pasta! And yes, there is topping. In keeping with the gluten-free theme I went with a Sunflower Crumble Topping that I am quite chuffed about. Its savoury, crunchy, and totally takes this meal to the next level - better than breadcrumbs I tell ya! And its delicious not only on mac n cheese, but garnishing avocado toast, grain salads, and roast veggies. You may have a little extra of the topping, but my casserole dish is relatively deep and narrow compared to most, and I wanted to make sure you had plenty to cover the top of yours. If you want to save time and skip steps, the pasta and sauce alone is super delish all on its own. But. The topping. After cooking up this meal, I looked around the kitchen at the dish carnage and shrugged my shoulders. You know why? So worth it. Yes, you will use pretty much every cooking element and piece of equipment you own, but make it a Sunday project, invite some buds over and have them clean up. You did cook them a totally awesome meal after all, its the least they can do.      Print recipe     Deluxe Butternut Macaroni ‘n Tease Serves 6 Ingredients: 1 large butternut squash (mine was 1.25kg /­­ 2.75 pounds) 4 cloves garlic 1 Tbsp. coconut oil 1 1/­­2 cups /­­ 250g cooked butter beans (about 1 can) 3/­­4 cup /­­ 45g nutritional yeast flakes 1 tsp. Dijon mustard 1 1/­­2 tsp. fine grain sea salt 2 tsp. paprika 2 Tbsp cold-pressed olive oil 1 tsp. apple cider vinegar 2 - 3 cups /­­ 500 - 750ml plant-based milk, as needed (I used rice milk) 4 cups /­­ 340g whole grain gluten-free macaroni (or your favourite pasta) Sunflower Crumble Topping 1 cup /­­ 130g sunflower seeds 1 Tbsp. coconut oil 2 Tbsp. nutritional yeast flakes 1/­­2 tsp. fine grain sea salt 1/­­4 tsp. garlic powder 1/­­4 tsp. ground paprika parsley for garnish, if desired Directions: 1. Preheat oven to 400°F/­­200°C. Peel and cube butternut squash, peel the garlic cloves, and place everything on a baking sheet with the coconut oil. Place in the oven to melt coconut oil, remove from oven and toss to coat, then set them back in the oven to cook, about 15-20 minutes. The butternut should be slightly blistered and tender. 2. While the squash is roasting, make the Sunflower Crumble Topping. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool. Place them in a food processor with the remaining topping ingredients and pulse several times to combine and chop up some of the seeds. Season to taste. Set aside. 3. Transfer the roasted squash and garlic it to a blender with all ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable sauce. Add milk until the blend is smooth, creamy and just the right consistency. 4. Set a pot of water on to boil with plenty of salt. Cook pasta according to package directions. Drain, and return to the pot, drizzle with a little olive oil, toss to coat, and keep the lid on to retain the heat. 5. Pour sauce over the pasta in increments and keep stirring so that it folds into all of the nooks and crannies. You should be able to use up all of the sauce, but if you have any leftovers serve them with the finished dish or store in the fridge for up to 3 days. 6. Turn down the oven temperature to 325°F/­­160°C. Transfer the pasta to a casserole or baking dish. Sprinkle the top generously with the Sunflower Crumble Topping. Bake until warmed through and golden on top, about 20 minutes. Garnish with chopped parsley, if desired. Serve hot.

Green Apple Almond Porridge

January 19 2015 Meatless Monday 

Tart, crisp green apple is seasoned apple pie style with cinnamon and lemon juice before being covered with hearty oatmeal. A well-balanced trio of salty, sweet and refreshing flavors completes the dish, as roasted almonds, brown sugar and mint are placed atop the oatmeal. This recipe comes to us from Trudy of veggie.num.num. Serves 1 - 1 green apple - a squeeze lemon juice - a dash cinnamon - 1/­­3 cup rolled oats - 1 cup nonfat milk - or - 1 cup non-dairy milk alternative - 1/­­4 cup almonds, roasted - 1 teaspoon brown sugar - fresh mint, to taste Grate the apple and place it in a serving bowl. Squeeze a little lemon juice over it and grate the cinnamon on top. Place the oats and milk into a small saucepan over medium low heat. Bring to a gentle simmer and cook, stirring, for 2 minutes, or until the oatmeal is fully cooked. Once the porridge is cooked, spoon it over the seasoned apple, top with the dry roasted almonds and the brown sugar. Drizzle a little pour of extra rice milk over the porridge and garnish with a little mint. Enjoy! The post Green Apple Almond Porridge appeared first on Meatless Monday.

APPLE CAKE WITH CINNAMON SUGAR

December 30 2014 That's Food Darling 

APPLE CAKE WITH CINNAMON SUGAR   this apple cake is one of my all-time favorite cakes that i make over and over again from fall to spring. baking is such a pleasure, especially while it's cold and gloomy outside. the smell inside your home, while and after baking goods, just is beyond description. as to this one, your home will smell of cinnamon, baked apples, homecoming and comfort no end. sunday i had family over and each one of us ate two slices by ourselves - cause it's just that good. my family and i, we have a thing for apples and all the various apple recipes. this apple cake with brown cinnamon sugar tastes simply good - no matter whether you eat it while it's still warm (with a big scoop vanilla ice cream as we did - yum), the next day or even a couple of days later. it will stay moist, with just the right kind of sweetness. i recommend you - if you enjoy it the next day or later - to slightly warm the piece of cake for best taste.  APPLE CAKE WITH CINNAMON SUGAR |makes 8-10 pieces| ingredients 90 g (organic) good quality margarine, at room temperature 190 g fine spelt flour (type 630) 1 1/­­2 tsp baking powder 1 tsp cinnamon 1/­­2 tsp vanilla 1/­­2 tsp salt 180 g brown sugar 1 large (organic) egg 130 ml rice milk* 2 apples, peeled + thinly sliced  2 tbsp brown sugar 1 tsp cinnamon  *i use rice milk but you can go for any type of plant milk or milk instructions preheat oven to 175°. grease a 25cm cake-pan with margarine. whisk spelt flour, baking powder, cinnamon, vanilla and salt together in a small bowl. in a larger bowl, beat margarine and brown sugar until pale and fluffy with an electric mixer, about 3 minutes. mix in egg and rice milk until just combined. add dry mixture gradually, mixing just until smooth. pour into prepared pan. arrange apple slices on top of batter in a single layer. mix brown sugar and cinnamon together in a small bowl. sprinkle brown cinnamon sugar over the cake. bake for 10 minutes then reduce oven temperature to 150° and bake until golden brown and a tester comes out clean, about 40-50 minutes. let cool in pan and enjoy while the apple cake is still warm, may serve with a big scoop vanilla ice on top.  

CARDAMOM & COCONUT RICE PORRIDGE WITH POMEGRANATE

November 16 2014 That's Food Darling 

CARDAMOM & COCONUT RICE PORRIDGE WITH POMEGRANATE hey folks! first of all i've to mention that oatmeal is one of the  most common breakfasts for me on weekday mornings as it is quick to make and you only need two ingredients for the basic recipe. depending on season and preference i prepare my oatmeal in various different ways . now, when the mornings are colder and gloomier, i love to enjoy a warm bowl of cardamom & coconut rice porridge - absolute deliciousness and comfort. fresh pomegranate seeds put the finishing touch to this porridge, beyond doubt. the composition of rice, coconut, cardamom and pomegranate seeds strongly reminds me of the arab cuisine, one of my favorites as the various dishes makes me entirely happy and deeply satisfied. and best of all, this breakfast is crazily quick to prepare (10 minutes at longest!), calls for a few ingredients only (goes easy on the budget!) and, what it's more, it's fuckin' tasty! by the way, if you want to turn the recipe vegan, you can easily exchange honey for any sweetener of your choice (agave syrup, maple syrup, raw cane sugar etc.) CARDAMOM & COCONUT RICE PORRIDGE WITH POMEGRANATE |serves 1| ingredients 70 g rice flakes 100 ml rice milk 100 ml coconut milk 100 ml water 1/­­3 tsp. ground cardamom 1/­­4 tsp. ground vanilla 1 tsp. wild honey a pinch of sea salt  topping pomegranate seeds instructions place rice flakes, rice milk, coconut milk, water, cardamom, vanilla and salt in a small sauce pan and bring to a simmer on medium to low heat. simmer for 2-3 minutes, stirring often until your porridge has slightly thickened. stir in wild honey (or a vegan alternative), replace from heat and set aside with a lid on it for about 5 minutes. in the meantime, remove the seeds from the pomegranate. if you aren't familiar with deseeding a pomegranate yet, then watch this video - it's my favorite way to deseed it. serve porridge in bowl topped with pomegranate seeds, add more (warm) rice milk if desired and enjoy! lisa   

Oat-chata from OATrageous Oatmeals

September 29 2014 Fatfree Vegan Recipes  

Oat-chata from OATrageous Oatmeals Heres a new recipe for you  from my latest book, OATrageous Oatmeals. I hope you enjoy it - its my new favorite drink! - Kathy Hester, Healthy Slow Cooking Horchata is a traditional Mexican beverage made with homemade rice milk, cinnamon and sweeteners. Ive taken liberties with it here by adding in oats and almonds. Its amazing served over ice. I have to admit that I went through my first batch in a day--it is just that good. Consider yourself warned. Maybe go ahead and make a double batch. If you are not a fan of agave or stevia feel free to use your sweetener of choice, to taste in their place. It’s gluten and soy-free too! Oat-chata from OATrageous Oatmeals Makes about 4 cups 4 cups (946 ml) water, divided 1/­­2 cup (40 g) steel-cut oats 1/­­4 cup (27 g) skinned almonds, whole or slivered 1/­­4 cup (46 g) long grain brown rice 2 whole cinnamon sticks 1 tablespoon (15 ml) agave nectar 1 teaspoon vanilla 3/­­8 teaspoon stevia Put 2 cups (473 ml) of the water in a 4-cup (946-ml) sealable glass container along with the oats, almonds, rice and cinnamon. Soak overnight or between 8 to 24 hours. Once the soaking time is up, remove the cinnamon sticks and pour the mixture into a blender. Blend for 1 to 2 minutes or until most of the particles have broken down. Strain through a small mesh strainer into a bowl with a pour spout. Rinse the blender and strainer. Strain the mixture a second time into the blender. Add the other 2 cups (473 ml) of the water, agave, vanilla and stevia and blend well. Store leftovers in the fridge. Serve over ice. I used my favorite sweetener combination and encourage you to do the same. Just blend the milk with a touch of your sweetener, then taste and add more if necessary. **For zero waste in this recipe, save the pulp you strain out of this milk and cook it with about 1 to 2 cups (235 to 475 ml) of water over medium heat until the rice particles become soft. I like to eat it as a breakfast with a little sweetener - yum! (C) geekypoet for Fatfree Vegan Recipes, 2014. | Permalink | 3 comments | Add to del.icio.us Post tags: gluten-free, higher-fat

Cold Avocado and Green Pea Soup

August 23 2014 VegKitchen 

Cold Avocado and Green Pea SoupCold soups are one of my favorite ways to feel refreshed in the summer heat. What makes any cold soup even better for me is if it needs no cooking at all, like this one featuring ripe avocados and fresh peas. And it adds gorgeous burst of green to the table, as well. Recipe adapted from Vegan Holiday Kitchen.  Photos by Susan Voisin. Serves: 6 to 8 - 3 ripe avocados (two can be very ripe, one needs to be firm enough to dice) - One 16-ounce bag plus 1 cup frozen peas, completely thawed - 2 scallions, green parts only, minced - 1/­­4 cup parsley leaves - 2 tablespoons fresh dill leaves, optional - Juice of 1/­­2 to 1 lime or lemon, to taste - 1 teaspoon good-quality curry powder - 3 cups rice milk, or as needed - Salt and freshly ground pepper to taste Optional garnishes (either or both): - Lightly cooked fresh corn kernels - Short, narrow strips of corn tortillas, pan-toasted until crisp Peel and pit the two riper avocados; cut them into large chunks, and place in a food processor or blender.  Add the 16-ounce bag of peas to the food processor or blender (setting aside the additional cup of peas), followed by the scallions, parsley, optional dill, lime juice, curry, and 1 1/­­2 cups of the rice milk. Process until velvety smooth. Transfer to a soup tureen or similar serving container Peel and finely dice the remaining avocado and add it to the soup along with the remaining peas. Add enough additional rice milk to give the soup a slightly thick consistency.  Season with salt and pepper. If time allows, cover and allow the soup to chill in the refrigerator for an hour or two before serving.  To serve, ladle a portion of soup into bowls and garnish with corn and/­­or tortilla strips. Nutrition Information: Per serving (without garnishes): 201.5 calories; 11g fat; 103.1mg sodium; 465.1mg potassium; 23.8g carbs; 7.1g fiber; 3.5g sugar; 4.6g protein - Get refreshed with more  Cold Summer Soups.

Dairy-Free Matcha Green Tea Ice Cream

August 12 2014 Vegetarian Times 

1. Bring 2 cups rice milk, coconut milk, vanilla bean, and seeds to a boil in saucepan. Remove from heat. Whisk in sugar, then matcha. 2. Whisk remaining 1/­­4 cup rice milk with cornstarch in bowl. Whisk into matcha mixture. Cook over medium heat 2 minutes, or until thickened. Transfer to bowl, and place sheet of plastic wrap directly on top of liquid. Cool, then chill. 3. Discard vanilla bean halves. Churn liquid in ice cream machine according to manufacturers directions.

Rice Milk Porridge with Berries

February 15 2016 Meatless Monday 

The comfort of porridge gets a summer spin when topped with fresh berries. A dollop of yogurt, a sprinkling of cinnamon and a drizzle of honey completes this refreshing way to start your day. This recipe comes to us from Trudy of veggie.num.num. Serves 2 For the porridge: - 1 cup wholegrain oats - 1 1/­­2 cups rice milk - 1 cup water - 1 pinch salt - 1 tablespoon honey - or - 1 tablespoon maple syrup To top the porridge: - extra rice milk -  1/­­2 cup fresh mixed berries - 2 tablespoons Greek yogurt - or - 2 tablespoons dairy free yogurt alternative - a sprinkle of cinnamon* *optional To make the porridge: Combine the oats, rice milk, water and salt together in a large pot over medium-high heat. Bring to a boil. Turn heat down to low and add the honey or maple syrup. Cook, stirring, for 3-5 minutes, or until the oats are soft and the porridge is thick and creamy. To complete the rice milk porridge with berries: Spoon the porridge into warm bowls, pour over extra rice milk to cover, top with fresh berries and a dollop of yogurt and a little ground cinnamon, if desired. The post Rice Milk Porridge with Berries appeared first on Meatless Monday.

Pumpkin Goulash with Bread Dumplings

October 26 2015 Meatless Monday 

Spook your guests this Halloween season with this vegan pumpkin ghoul-ash! This dish is the perfect way to use fall’s ever-popular pumpkin and is hearty to boot with the addition of homemade bread dumplings. This recipe comes to us from Bianca of Elephantastic Vegan. Serves 2 - 2 lb. /­­ 1 kg cubed pumpkin - 1 small onion, diced - 3 garlic cloves, minced - 1 1/­­2 teaspoon salt (or to taste) - 1 1/­­2 tablespoons olive oil - ground pepper - a splash of white wine (possible to sub with a little bit of apple cider vinegar) - 1 teaspoon paprika - 1/­­2 teaspoon cumin - 1 teaspoon of corn starch, optional - Homemade Bread Dumplings, recipe below Pre-heat oven to 420°F/­­220°C. Cube the pumpkin and place the cubes on a baking sheet. Drizzle 1 tablespoon of olive oil on top and add 1/­­2 teaspoon of salt. Mix. Bake it in the oven for about 40 minutes. In a large pot heat 1 teaspoon of olive oil, add the diced onion and chopped garlic when it’s hot. As soon as the onion and garlic are glazed, add the baked pumpkin cubes. Stir and add 1 teaspoon of salt, ground pepper, 1 teaspoon of paprika and 1/­­2 teaspoon of cumin. After about 1 minute add a splash of white wine. Add 2 cups /­­ 500 ml of water and leave it on high heat with no lid on top for about 30-45 minutes. Add additional salt, paprika or pepper to taste. If you think it’s not thick enough, in a cup mix  1 teaspoon of corn starch with half a cup of water and add it to the goulash. Let it cook for a few more minutes. Enjoy! - 3 cups /­­ 250g dried bread cubes or old white bread (cubed) - 1 cup /­­ 250ml rice milk, unsweetened - 1 yellow onion - 3 garlic cloves - 1 teaspoon cumin - 2 tablespoons parsley, chopped - 1/­­2 teaspoon salt (or to taste) - ground pepper - a pinch of nutmeg - 1/­­2 teaspoon canola oil Prepare your steamer, such as a big pot of water with a steamer on top. In a large mixing bowl add the dried bread cubes /­­ cubed white bread and pour over a cup of plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer. Peel the garlic and onion and chop it in a food process. Meanwhile heat 1/­­2 teaspoon of canola oil in a pan and add the chopped onion and garlic. Let it roast until it gets a nice golden color. Then transfer the onion-garlic-mixture to the bread cubes, add the salt, chopped parsley, pepper and nutmeg and mix well. Let it cool off for a couple of minutes. Form bread dumplings with your hands. (Add more rice milk or if it doesn’t stick together.) Place the dumplings into the steamer and let it steam for about 30-45 minutes. Take them out and enjoy them for example with a Homemade Pumpkin Goulash! The post Pumpkin Goulash with Bread Dumplings appeared first on Meatless Monday.

Tesss Blueberry Breakfast Tart + Mystical Mango Smoothies

August 13 2015 My New Roots 

Tesss Blueberry Breakfast Tart + Mystical Mango Smoothies Summer finally came to Denmark and I am one happy, happy person. Life just seems easier when the sun is shining and I dont need to wear a snowsuit. In August. I am also in the groove of cooking less, eating more simple, raw foods and whizzing stuff up in a blender. Tess Masterss book, The Blender Girl Smoothies could not have come out at a better time considering Im making smoothies round the clock and looking for some new inspiration. With over 100 gluten-free, vegan recipes her book is kind of like the bible of blended drinks. What I appreciate is that you can look up recipes according to what effects you are after (to detoxify, alkalize, boost immunity, reduce inflammation etc.) and the chapters are divided into types of recipes (clean and green, light and fruity, dessert...). There are tips and tricks, a thorough pantry section and a good resource list for those of us who are new to this blending world. Because Im such a wild cat, I chose to make two recipes from the book and combine them. Oh yea. The Blueberry Breakfast Tart and Mystical Mango both sounded like heaven-in-a-glass to me and the combo, I must say, is over the top. I know it may seem a tad excessive to make two smoothies, but if youre serving these at a brunch or something, its really fun (and beautiful!) to see them swirled together in a glass. The blueberry one is really what it claims to be: liquid breakfast. With cashews, oats and maple syrup (which I didnt use actually) it will wake you up and fuel you through a long morning of summer-ness. The mango smoothie is bright and tropical tasting - I loved the lime, orange and cardamom flavours in there! Whooo-hooo! All I can say is, way to go, Tess! Whether or not youre a smoothie pro or just getting started, this is the book to get your fruit-sticky hands on.     Print recipe     Blueberry Breakfast Tart This tastes like a Pop-Tart, and is great for digestive health. Oats are a wonderful source of fiber, to combat carcinogens in the gastrointestinal tract. And both oats and blueberries become gelatinous in the colon, helping to expel toxins and lower blood pressure and cholesterol. 2 1/­­4 cups (540ml) unsweetened almond milk, hemp milk, or rice milk (strained if homemade) 1/­­3 cup (45g) raw unsalted cashews, soaked 1/­­3 cup (30g) rolled oats, soaked 2 tablespoons pure maple syrup, plus more to taste 1 tablespoon chia seeds 1/­­2 teaspoon ground cinnamon 2 cups (320g) frozen blueberries Throw the milk, cashews, and oats into your blender and blast on high for 30 to 60 seconds, until creamy. Add the remaining ingredients and blast again on high for about 20 seconds, until smooth. Tweak the maple syrup to taste. Boosters 1 tablespoon maqui powder 1 tablespoon ground flaxseeds 1 teaspoon coconut oil Mystical Mango With a creamy texture and exquisite flavour, this immunity blend is fabulous for collagen formation and glowing skin, hair, and nails. Mangos enzymes and vitamins A, C, and E cleanse the liver and aid digestion, and its potassium and fiber help regulate blood pressure and cholesterol. This one will make your heart happy. 1 1/­­2 cups (360ml) freshly squeezed orange juice 1/­­2 cup (120ml) water, plus more as needed 1/­­2 medium avocado, pitted and peeled 1/­­2 teaspoon finely grated lime zest 1/­­8 teaspoon ground cardamom 2 cups (320g) frozen mango 1/­­2 cup (62g) ice cubes Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy. Add more water as needed to blend. Boosters 1/­­2 teaspoon wheatgrass powder 1 teaspoon chia seeds 1 teaspoon flaxseed oil I hope you guys are having a rad summer. Much love to all! xo, Sarah B  

The Best Vegan Milk (Non-Dairy) Alternatives

April 22 2015 VegKitchen 

The Best Vegan Milk (Non-Dairy) AlternativesAre you looking for some healthy vegan milk alternatives that can please your taste buds at the same time? Well, the market is flooded with dozens of non-dairy milk beverages and quite a few of them are worth trying. Sounds interesting? Read on below to learn more: Why Vegan Milk is a Good Choice for You? No matter whether you are a vegetarian or a non-vegetarian, picking non-dairy milk alternatives over the regular ones is always beneficial for you. Let us dig a bit deeper and find out why one should go for vegan milk choices: - Being free of lactose, it is non-allergenic. So, if you are allergic to cow milk, going vegan will help you a lot. - If you have lactose intolerance, the chances are big that you experience acid reflux, abdominal gas, bloating, etc. frequently. Dairy-free milk substitutes can eliminate these symptoms fast and easily. - Acne and regular milk always go hand in hand. The risk becomes even greater in case of skimmed milk. But when you replace your dairy consumption with the vegan alternatives, you get rid of it. - When the milk is produced from a cow non-organically, it gets contaminated by the antibiotics and hormones injected into the animals body. The unnatural production process of milk also causes mastitis to cows, which results into the presence of pus in milk. All these lead to hormonal imbalances and various other ailments in human beings. However, when you opt for non-dairy milk, you can always stay away from these worries. - Most of the vegan milk alternatives can be made easily, quickly and economically at home and you can even add lots of flavor to it. 8 Best Vegan Milk Alternatives You Should Try -  Soy Milk It is prepared by pounding and processing dried soybeans with water. You can find a variety of flavors including light, sweet, full-cream, vanilla, chocolate, etc. in the market. The density and creaminess of the milk may also vary greatly and it tastes even better than regular milk. Qualities: - The protein content is almost similar to cow milk (around 8 grams a cup). - High in dietary fiber, calcium, potassium, magnesium, vitamin B1, vitamin B2, vitamin D, plant-based omega-3 fatty acid, antioxidants, phytoestrogen, manganese, selenium, phosphorus, choline, folate, etc. - Very low in saturated fats and sugar - Lactose and cholesterol-free - Prevents prostate cancer, osteoporosis, cholesterol transportation, etc. - Strengthens blood vessels - Eases menopausal symptoms - Oat Milk This nutritious milk is made by pre-soaking the grains of oatmeal in water and straining the concotion carefully. It is sweet in taste and thick in consistency. A variety of flavor is available in the market and you are free to pick your favorite one. Qualities: - Fulfills almost 35% of our daily requirements of calcium - Works as a protein powerhouse - Fat and sugar content is very low. - Contains no cholesterol or saturated fats - Rich in soluble fibers, iron, vitamin A, vitamin D, folate, phytochemicals, etc. - Prevents a number of cancers - Improves cardiovascular health - Promotes digestion and prevents constipation - Increases good cholesterol level and reduces bad cholesterol level - Makes the immune system stronger - Keeps skin clean and acne-free -  Rice Milk This thin and naturally sweetened milk substitute is prepared from brown rice grains and is considered as extremely healthy. You can also avail its vanilla-flavored version from your local supermarket. Qualities: - Has perfect proportions of protein and carbohydrate - Great source of antioxidants, B-vitamins, vitamin D, calcium, etc. - Gluten-free milk - No saturated fat and cholesterol - Very inexpensive -  Almond Milk This wonderfully tasty vegan milk is made by pulverizing soaked almonds thoroughly. The sweet and nutty flavor and high nutrition make it highly popular among the lovers of dairy-free milk substitutes. Qualities: - Fulfills 30% of our daily requirements of calcium - Contains 25% of our daily requirements of vitamin D - Very low in calories (one servings offers only 30 calories) - Enriched with proteins, omega-6 fatty acids, antioxidants, dietary fibers, vitamin E, iron, zinc, magnesium, etc. - No saturated fats, cholesterol and lactose - Gives immunity a boost - Makes teeth and bones stronger - Helps in healthy digestion - Perks up the skin texture by offering anti-aging benefits - Encourages weight loss -  Coconut Milk It is another creamy, flavorful and nourishing alternative to regular milk, which is basically prepared by grating the meaty flesh of ripe coconuts as well as extracting the concoction. You can get both thick and thin coconut milk for using as cooking ingredients and both of them are super tasty. Qualities: - High in dietary fibers, vitamin B-12, vitamin D, iron, calcium, manganese, copper, phosphorus, selenium, etc. - Contains very less amount of sugar - No fructose - Helps in controlling blood sugar - Strengthens both bones and blood vessels - Prevents arthritis and osteoporosis - Gives a feeling of fullness, thereby helping in weight loss -  Cashew Milk Cashew milk has a natural vanilla flavor and it is made of a smooth, rich blend of water and cashew nuts. It is an amazingly tasty, absolutely creamy and highly satisfying milk beverage. Qualities: - Amazing source of proteins, B-vitamins, calcium, magnesium, copper, etc. - Very low fat content - Free of cholesterol - Increases the production of RBCs (Red Blood Corpuscles) - Promotes healthy metabolism - Helps in tissue and bone formations - Keeps cholesterol levels under control - Enhances cardiovascular health -  Hazelnut Milk Being derived from tasty and savory hazelnut, this milk tastes heavenly. It also has a nutty flavor, which is very much liked by people. Like all other vegan mil substitutes, it also has high nutrition value. Qualities: - High in healthy carbohydrates, vitamin B-12, vitamin D and calcium - No saturated fats, lactose and cholesterol - Takes care of bones and teeth - Keeps filled for a long time -  Hemp Milk It is prepared from the seeds of hemp tree and is regarded as one of the healthiest choices for dairy-free milk. It is widely known for its earthy taste and nutty flavor. Qualities: - Contains as much as 10 essential amino acids - Has a perfect omega-6 fatty acids to omega-3 fatty acids ratio - Loaded with soluble fibers, proteins, vitamin B1, vitamin B5, calcium, potassium, - Aids in muscle building - Provides immense energy 3 Simple and Easy Homemade Vegan Milk Recipes What if you need a good vegan milk alternative for cooking or drinking but do not wish to purchase commercial one? Just DIY! We are giving you 3 easy, simple and fast vegan milk recipes to try at home: (1) DIY: Homemade Almond Milk Recipe Ingredients: - Best-quality raw almonds - 1 cup (organic is even better) - Sea salt - 1 teaspoon - Distilled water - 2 to 4 cups (as per your preference) Method: - Take the almonds in a glass bowl and pour distilled water into it to soak them completely. Add sea salt to the water and cover the bowl with a lid. Keep it aside for nearly 12 hours. - Rinse the swelled up almonds well under running water to get rid of all sorts of enzyme inhibitors. - Now, put the almonds in a blender and pour rest of the distilled water into it. Blend thoroughly to mash all the nuts. - Strain it or not, your creamy almond milk is absolutely ready! (2) DIY: Homemade Oat Milk Recipe Ingredients: - Oats - 1 cup - Organic raw honey - 1 to 2 tablespoons (as required for sweetness) - Sea salt - (1/­­4) teaspoon - Distilled water - 3 cups Method: - Rinse the oats well and drain them perfectly before placing them in a bowl. - Add water to it and cover with a lid. Let the oats soak for 8 to 10 hours so that they get softer as well as easier to process. - Once again, rinse the oats well and remove the oat slime completely. - Shift them to a blender and pour distilled water into it. Blend for some time and sieve it. - Press the semi-pulverized oats with the backside of a spoon in order to take the maximum milk out of it. - Add honey and sea salt to the concoction and your homemade oat ilk is here! (3) DIY: Homemade Brown Rice Milk Recipe Ingredients: - Brown rice - (1/­­2) cup - Sea salt - 1 teaspoon - Distilled water - 2 cups Method: - Clean and wash brown rice properly and soak it in water for a couple of hours. - Cook it as usual. - Now, place the cooked brown rice inside a blender jar. Also, add sea salt and distilled water to it. - Blend until a smooth, thick milk is formed. - Voila! So, are you ready to switch to vegan milk alternatives? References http:/­­/­­vegetarian.about.com/­­od/­­vegetarianvegan101/­­f/­­MilkSubstitutes.htm http:/­­/­­www.peta2.com/­­lifestyle/­­vegan-milk-101/­­ http:/­­/­­www.beautyglimpse.com/­­almond-milk-vs-regular-milk-which-is-healthier/­­ Authors Bio Soni likes to share her knowledge with the world helping others to live a healthier life. She also loves to share her express her views and explore anything and everything that can feed her pen.

Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge Glaze

February 17 2015 VegKitchen 

Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge GlazeBundt cakes are everyday cakes--easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing. This swirled Bundt cake will satisfy both chocolate-lovers and those who favor vanilla: The two batters meet in the middle and bake, making for a pretty design when you cut and serve it. The addition of a quick chocolate glaze makes it that much more irresistible; to further embellish this cake, serve it with fresh berries or a dollop of nondairy ice cream. From Real Food For Everyone by Ann Gentry, (C) 2015 Andrews McMeel Publishing, reprinted by permission. Photos by Sara Remington. Serves 12 to 16 Cake: - Non-aerosol nonstick cooking spray - 3 1/­­2 cups unbleached white flour - 2 teaspoons baking powder - 2 teaspoons baking soda - 1 teaspoon fine sea salt - 1 1/­­2 cups pure maple syrup -  2/­­3  cup neutral cooking oil - 1 tablespoon apple cider vinegar - 1 3/­­4 cups plain or vanilla soy milk - 1 tablespoon plus 1/­­2 teaspoon vanilla extract -  1/­­3 cup unsweetened cocoa powder - 2 tablespoons decaffeinated instant coffee powder Glaze: - 1 cup semisweet chocolate chips - 2 tablespoons pure maple syrup - 3 tablespoons rice milk Position a rack in the center of the oven and preheat the oven to 325°F. Spray a 9- to 10-inch Bundt cake pan with non-aerosol nonstick cooking spray. Whisk the flour, baking powder, baking soda, and salt in a large bowl to blend. Using a handheld electric mixer, beat the maple syrup, oil, vinegar, and 1 1/­­2 cups of the soy milk in a large bowl to blend. Add the flour mixture and mix just until blended. Transfer half of the batter to a second bowl. To the first bowl of batter, mix in 1 tablespoon of the vanilla. To the second bowl of batter, mix in the cocoa powder, coffee powder, the remaining 1/­­4 cup soy milk, and the remaining 1/­­2 teaspoon vanilla. Pour the chocolate batter into the prepared pan, then pour in the vanilla batter. Do not worry about mixing the 2 batters together to create a marble effect; as the cake bakes, the batters will blend together on their own to create a pretty design. Bake until a toothpick inserted near the center comes out with some crumbs attached, about 50 minutes. Let the cake cool in the pan on a rack for 30 minutes, then invert the cake onto the rack and let cool completely. At this point, the cake can be made 1 day ahead and stored airtight at room temperature. For the glaze, stir the chocolate chips in a medium bowl set over a saucepan of simmering water until the chocolate melts completely. Remove the bowl from over the saucepan. Stir in the maple syrup and rice milk. Drizzle the glaze over the cake and let stand until the glaze is set. The glaze looks best the day it is made, so plan to serve the cake the same day you glaze it. Cut the cake into wedges and serve. Ann Gentry is the founder of Real Food Daily restaurants in southern California. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

PUMPKIN, CHOCOLATE + WALNUT CAKE

January 6 2015 That's Food Darling 

PUMPKIN, CHOCOLATE + WALNUT CAKE pumpkin is darling. pumpkin itself and all the various pumpkin recipes. there are endless possible ways you can prepare and cook it. you know: pumpkin soup, pumpkin puree, oven-baked pumpkin, pumpkin as filling or just pumpkin as side dish. but, why not pumpkin use in sweet dishes?  pumpkin - with its naturally sweetness and moistness - works perfectly in sweet treats like cakes.  folks, are you ready for the best (vegan) pumpkin cake ever? this nutty, chocolatey, sweet + moist pumpkin cake will blow your mind. especially, when you enjoy it warm, or - if you wanna indulge in it the next day - slightly warm it up just before serving, sprinkle it with icing sugar and serve it with coconut whip cream and more chocolate on top. of course, you can go for common cream, rice, oat or soy cream - depending on what you're prefering and your grocery store offers. PUMPKIN, CHOCOLATE + WALNUT CAKE ingredients 150 g cane sugar 200 spelt flour (fine/­­type 630)  1 tsp baking powder 1 tsp cinnamon a pinch of salt 175 g margarine, at room temperature 125 ml rice milk (any type of plant milk works) 100 g chocolate drops (50%) 400 g hokkaido squash, washed, deseeded + grated 150 g walnuts, chopped coconut whip cream (or: cream (non-vegan)/­­oat cream/­­soy cream) icing sugar for sprinkling instructions preheat oven to 190°. grease a 23-25cm (spring form) cake-pan with margarine. in a medium bowl, whisk together cane sugar, spelt flour, baking powder, cinnamon and salt. add margarine and rice milk, and whisk until combined. next, mix in chocolate drops, chopped walnuts and grated pumpkin. pour cake dough into prepared pan and bake for about 45 minutes. let cool in pan for about 10-15 minutes, and enjoy while the pumpkin chocolate cake is still warm. before serving, sprinkle the cake with icing sugar and serve with freshly whipped coconut cream. enjoy, lisa.

Green Noodles

November 29 2014 VegKitchen 

Green NoodlesThis easy pasta dish with a very green sauce (made of pureed green peas and broccoli) is great for kids who dont mind a bit of green on their plate. Simple and tasty, you don’t have to be a kid to enjoy it! Photos by  Lori Maffei. 4 to 6 moderate servings - 8 ounces pasta, your choice of shape (spaghetti, spirals, wagon wheels, small shells, etc.) - 1 tablespoon vegan buttery spread (such as Earth Balance) or olive oil Sauce: - 1 cup frozen green peas, thawed - 1 to 1 1/­­2 cups finely chopped broccoli florets - A big handful of baby spinach leaves, optional - 1/­­2 cup crumbled soft tofu - 2 tablespoons nutritional yeast, optional but highly recommended - 1/­­4 cup unsweetened rice milk or other nondairy milk - Salt and freshly ground pepper to taste - Vegan Cashew or Almond Parmesan-Style Cheez, optional Cook the pasta in plenty of rapidly simmering water until al dente, according to package directions, then drain. Meanwhile, combine the frozen peas and broccoli florets in a saucepan. Add just enough water to keep the bottom of the pan moist, perhaps 1/­­2 inch in depth. Steam over medium heat until the veggies are done but still a bit tender-crisp. Take care not to lose the bright green color! Combine the peas and broccoli with the remaining sauce ingredients in a food processor or blender and process until smoothly pureed. Pour over the cooked pasta and toss to combine. Season with salt and pepper and serve at once. Pass around vegan Parmezan-Style Cheez to top individual portions, if desired. - Make sure to explore more of our recipes and tips for  Veg Kids and Teens.

CHAI SPICED CARROT CAKE + QUINOA OATMEAL

September 30 2014 That's Food Darling 

CHAI SPICED CARROT CAKE + QUINOA OATMEAL it's autumn right over here in germany. that calls for warming oatmeal in the morning, doesn't it? to make my oatmeal more autumn-like, i'm currently playing with chai-spices, such as cinnamon, vanilla, cardamom, fresh ginger or clove - or else with grated autumn vegetables/­­fruits like carrot and pumpkin or apples and pears, all to much.  i'm a huge lover of quinoa grains, both in salty and sweet dishes. last week i discovered quinoa flakes in my organic grocery store. so i can substitute my usual oats by quinoa flakes now and then. for that recipe quinoa flakes works well, the sweet carrots and the nutty quinoa makes a good match, especially if accompanied by the warming chai flavours.  i bet, that quinoa & carrot oatmeal will both warm and comfort you on every chilly morning from autumn to fall. apropos, the recipe is vegan and free from gluten. CHAI SPICED CARROT CAKE + QUINOA OATMEAL |serves 1| ingredients 50 g quinoa flakes  1 medium raw carrot, grated (the sweeter the better) 100 ml carrot juice 100 ml rice milk (each plant-based milk works) 1/­­4 tsp of each cinnamon, cardamom and vanilla the juice of a thumb-sized piece of ginger, grated & squeezed star anise (optional) a pinch of sea salt toppings: pistachios, chopped and toasted coconut flakes, toasted maple syrup (optional) instructions place grated carrot, carrot juice, rice milk, cinnamon, cardamom, vanilla, ginger juice, a whole star anise (optional) and a pinch of salt in a small saucepan and bring to the boil. add quinoa flakes, boil up again and reduce to low. simmer for 2-3 minutes, stirring often until your oatmeal has slightly thickened. replace from heat and set aside with a lid on it for about 5 minutes. discard the whole star anise. serve in bowl topped with maple syrup (optional), pistachios and coconut flakes. add more (warm) plant milk if desired and enjoy! lisa 

ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH

September 27 2014 That's Food Darling 

ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH i'm a huge lover of mashed potatoes. it's just childhood memory. how about you? i like to add celery to mine. have you ever tried that duo? if not, you definitely should. if so, you should do it again. that both earthy and nutty flavour - it's quite unbeatable. these maple-glazed carrots works well to the potato-celery mash. a well-balanced composition of flavours, you'll see! and a perfect dish so say hello to this autumn season. by the way, you can easily make that meal vegan by replacing ghee by olive oil or another plant oil of your choice. but: these days ghee is my newest addiction. you can use it to fry nearly everything and only that smell .. wow! ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH |serves 2| ingredients maple-glazed carrots: 500g (baby) carrots, washed, peeled + quartered lengthwise 2 tbsp olive oil 1 tbsp ghee 1 tsp cumin 1 tsp coriander 1 tbsp maple syrup 1 tsp lemon juice sea salt & freshly ground black pepper  potato-celery mash: 250 g potatoes (primarily waxy), washed, peeled + chunky diced 200 g celery root, peeled + chunky diced 150 ml rice milk 1 tbsp ghee (or butter) 1 garlic clove, finely grated a pinch of nutmeg sea salt & freshly ground black pepper  a few stems of fresh cilantro to serve, washed, dried + coarsely chopped optional: avocado, cut into slices, drizzled with lemon juice, seasoned with sea salt & freshly cracked black pepper instructions maple-glazed carrots: preheat oven to 225°.  place baby carrots on a non-stick baking sheet. properly sprinkle them with olive oil. season with cumin, coriander, sea salt & freshly ground black pepper. mix well. roast carrots, tossing halfway through and drizzling with , until tender, about 20 minutes. meanwhile, heat ghee, maple syrup and lemon juice in a small saucepan over medium heat, stirring occasionally, until everything is well combined.  drizzle that warm honey mixture over carrots and toss to coat. (i recommend you beginning to roast the carrots once the potatoes begin to boil, and beginning to glaze the carrots as soon as you finished the mash, so that both is ready to serve at the same time.) potato-celery mash: place potatoes and celery root in a saucepan with enough slightly salted water to cover, bring to a boil over high heat. reduce to a simmer, and cook until tender, about 15-20 minutes. drain, return to saucepan and place over low heat to dry out. combine rice milk, ghee, grated garlic, nutmeg, salt and pepper in a small saucepan and place over medium heat until mixture comes to a simmer. pour that mixture over potato-celery mix and combine everything, using a potato masher, until fluffy and smooth. to serve place potato-celery mash each in the middle a soup plate, arrange maple-glazed carrots on top of the mash, sprinkle with fresh cilantro and place avocado on the edge of each plate.

Corn Fritters with Tomatillo-Cilantro Sauce

August 14 2014 VegKitchen 

Corn Fritters with Tomatillo-Cilantro SauceAt the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. Theyre good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen.  Photos by Susan Voisin. Makes about 24 Tomatillo-Cilantro Sauce - 1/­­2 cup tomatillo salsa - 1/­­2 cup cilantro leaves - Juice of 1/­­2 to 1 lime, to taste - 1/­­4 teaspoon salt - - 5 medium ears fresh uncooked corn - 1/­­2 cup unbleached white flour - 1/­­2 cup cornmeal - 2 scallions, chopped - 1 cup rice milk - 1 teaspoon ground cumin - Salt and freshly ground pepper to taste - 1 small fresh hot chili pepper, seeded and minced, optional - Oil for frying  Place the ingredients for the sauce in a food processor. Pulse on an doff until the cilantro leaves are finely minced.  Transfer the sauce to a small serving bowl. Break each ear of corn in half; stand on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients except the oil in a food processor. Pulse on and off until the corn is finely minced but not pureed. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 2 1/­­2 to 3 inch rounds (this will be somewhat less than 1/­­4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a  paper towel-lined plate. Repeat until all the batter is used up. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on their fritters.  - VegKitchen has lots more recipes for using  fresh corn. - Here are more  tasty vegan appetizers.

Blackberry Walnut Muffins

August 11 2014 Meatless Monday 

The burst of blackberries and crunch of walnuts stand out even in these hearty whole-wheat cornmeal muffins. Vanilla and cinnamon gives these breakfast pastries a sweetly spiced flavor to compliment their tasty texture. This recipe comes to us from Jen of Domestic Divas. Serves 10 - a little oil or nonstick cooking spray, for preparing the pan - 1 cup cornmeal - 1 cup whole wheat spelt flour - 4 teaspoons baking powder - 1/­­2 teaspoon salt - 1 teaspoon cinnamon - 1 cup almond or rice milk - or - 1 cup nonfat milk - 1/­­4 cup olive oil - 1 teaspoon vanilla - 1 cup fresh blackberries - 1/­­2 cup walnuts, chopped Preheat the oven to 425 degrees. Prepare muffin tins with a light layer of oil or nonstick cooking spray. Place the cornmeal, flour, baking powder, salt and cinnamon together in a mixing bowl. Stir to combine. In a separate mixing bowl, whisk together the milk, olive oil and vanilla. Add the wet ingredients to the dry ingredients and stir to combine, taking care not to over beat. Fold the blackberries and chopped walnuts carefully into the batter. Spoon the matter evenly into 10 of the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick comes out of the muffins clean and the muffins are golden brown. Serve 1 muffin per person and enjoy! The post Blackberry Walnut Muffins appeared first on Meatless Monday.


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